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+ servings

Moist Chocolate Cake

The epitome of "perfect chocolate cake."
Prep Time: 20 mins
Cook Time: 30 mins
Cool Time: 30 mins
Total Time: 1 hr 20 mins
Servings: 12 servings


  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 3/4 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs - at room temperature
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water


  • 1 1/2 cups butter - room temperature
  • 4 cups powdered sugar
  • 6 oz semi sweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream


  • Preheat oven to 300°F. Grease and flour and spray 3 – 8 inch round cake pans. I use shortening to grease then dust the pans with flour. THEN I'll spray the pans with a cooking spray that contains flour. (VERY important you use a cooking spray that contains flour). This is a bit over the top when greasing pans, but this is what I do and I never having a cake that sticks.
  • In a medium bowl whisk the flour, sugar, cocoa, baking soda, baking powder, and salt. 
  • In the bowl of a stand mixer fitted with paddle attachment mix the eggs, buttermilk, and veg oil until combined. 
  • Add the dry ingredients to the stand mixer and mix until combined. Pour in the vanilla and hot water, mix on medium speed until combined. 
  • Divide batter evenly between the cake pans and bake for 30-33 minutes or until a toothpick comes out with a few moist crumbs but no wet batter.
  • Remove cakes from the oven and and allow to cool for 10 minutes. Remove from the cake pans and allow cakes to cool on a cooling rack until just warm. (See note #1).
  • To frost the cake, place a cake layer on a cake stand, spread a little less than a 1/4 of the frosting on top of the cake in an even layer. Place the second cake round on top of the frosted cake round, continue by spreading an additional 1/4 of the frosting over the cake. Place the last cake round on top of the frosting. Use the remaining frosting to cover the top and sides of the cakes.


  • Melt the chocolate in a microwave safe bowl. Set aside to cool for 5-10 minutes. 
  • In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on medium high speed for 4-5 minutes. Reduce speed to medium and slowly add the powdered sugar. Once the powdered sugar is mixed in, add the vanilla. Beat for 30 seconds. 
  • Pour in the melted chocolate and beat on medium high speed for 2 minutes or until light and fluffy, making sure to scrape down the sides of the bowl so that everything is evenly incorporated. Add the heavy cream and beat for another minute.


This frosting recipe is slightly different from my chocolate buttercream recipe, both are equally as delicious. The recipe noted in this recipe card will produce a lighter colored frosting due to whipping the butter for so long. 
Note #1: at this point you can either let the cakes cool COMPLETELY before frosting, or you can wrap each cake layer in plastic wrap and place them in the refrigerator. Personally, I find it easier to frost a chilled cake, so I wrap my cakes and let them chill for a few hours. This isn't necessary, you can definitely frost a room temperature cake if you'd like.
Recipe adapted from Live Love and Sugar


Calories: 707kcal (35%), Carbohydrates: 101g (34%), Protein: 6g (12%), Fat: 33g (51%), Saturated Fat: 21g (105%), Cholesterol: 101mg (34%), Sodium: 618mg (26%), Potassium: 248mg (7%), Fiber: 3g (12%), Sugar: 79g (88%), Vitamin A: 819IU (16%), Calcium: 61mg (6%), Iron: 3mg (17%)