The Most Perfect Moist Chocolate Cake

3.85 from 352 votes

The Most Perfect Moist Chocolate Cake

This is a perfectly moist chocolate cake recipe that has the BEST chocolate frosting I've ever had! So easy to make, and totally homemade!

Prep Time10

Cook Time35

Total Time45

Course: 500+ Best Dessert Recipes, Easy Cake Recipes For Beginners

Cuisine: American

Keyword: cake, chocolate, chocolate cake, chocolate frosting, dessert, frosting

Servings:

Author: Carrian Cheney

Ingredients

Chocolate Cake:

3 Cups All-Purpose Flour
3 Cups Granulated Sugar
1 ½ Cups Unsweetened Cocoa Powder
1 Tablespoon Baking Soda
1 ½ teaspoons Baking Powder
1 ½ teaspoons Salt
4 Large Eggs room temperature
1 ½ Cups Buttermilk
1 ½ Cups Warm Water
1 teaspoon Espresso Powder
1/2 Cup Vegetable Oil
1 Tablespoon Vanilla Extract

Chocolate Frosting:

1 Cup Unsalted Butter softened
12 Ounces Cream Cheese
1 ¼ Cup Unsweetened Cocoa Powder
7-8 Cups Powdered Sugar
2 teaspoons Vanilla Extract
1-2 Tablespoons Whole Milk more if needed
1 Pinch Salt

US Customary - Metric

Instructions

For the Cake:

Preheat oven to 350 degrees F.
Butter three 9-inch round cake pans and dust with flour, dumping out excess.
Mix flour, sugar, cocoa, baking soda, baking powder and salt in a bowl.
3 Cups All-Purpose Flour, 3 Cups Granulated Sugar, 1 ½ Cups Unsweetened Cocoa Powder, 1 Tablespoon Baking Soda, 1 ½ teaspoons Baking Powder, 1 ½ teaspoons Salt
In a standing mixer, mix the eggs, buttermilk, warm water, espresso powder, oil and vanilla until combined.
4 Large Eggs, 1 ½ Cups Buttermilk, 1 ½ Cups Warm Water, 1 teaspoon Espresso Powder, 1/2 Cup Vegetable Oil, 1 Tablespoon Vanilla Extract
Add the dry ingredients and mix until smooth.
Divide batter evenly between three pans. * (see note)
Bake for 30-35 minutes, or until an inserted toothpick comes out clean.
Cool on wire racks, then after 20 minutes turn out to cool completely.
Frost and enjoy!

For the Frosting:

In a large bowl using a hand mixer, beat the butter and cream cheese until fluffy.
1 Cup Unsalted Butter, 12 Ounces Cream Cheese
Add in the cocoa powder, powdered sugar, vanilla extract and salt, beating until smooth and adding 1 tablespoon at a time of milk if needed to make it spreadable.
1 ¼ Cup Unsweetened Cocoa Powder, 2 teaspoons Vanilla Extract, 7-8 Cups Powdered Sugar, 1-2 Tablespoons Whole Milk, 1 Pinch Salt

Video

Notes

*Note: it took me 3 heaping cups of batter per pan.

Chocolate cake will stay fresh at room temperature for up to 2 days if it’s covered. After that, it should be refrigerated to maintain its texture and flavor. A whole cake can be stored in the fridge for up to 1 week when covered with foil, plastic wrap, or placed in an airtight container.

Nutrition