Rich & Moist Chocolate Cake

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This ultra-moist, deeply chocolatey cake is the stuff dessert dreams are made of. With an intense cocoa flavor, a tender crumb, and a luscious buttercream frosting, this revamped Rich Chocolate Cake is made to impress. Whether you’re baking for a birthday, a celebration, or a simple weekend treat, this cake brings bakery-level quality straight to your home kitchen.

WHY YOU’LL LOVE THIS RECIPE

• Intensely chocolatey and rich, yet not overly sweet.
• Simple pantry ingredients and easy prep steps.
• Foolproof texture: moist, fluffy, and never dry.
• Pairs beautifully with your favorite frostings and toppings.
• Perfect for any occasion: everyday indulgence or show-stopping centerpiece.

Chocolate cake has been a beloved staple of dessert lovers across generations. But this isn’t just any chocolate cake—this is a velvety-rich, moist and fluffy masterpiece that balances deep cocoa flavor with a smooth, luxurious buttercream. In this new take on the classic, we’ve slightly adjusted the ratios to enhance flavor and improve texture. The cake remains simple and accessible while delivering a bakery-style result.

From the moment the batter hits the oven, your kitchen will be filled with the intoxicating scent of warm cocoa. The key is the hot water addition, which blooms the cocoa powder and deepens its flavor—this seemingly small detail makes a massive difference. The result? A cake that’s incredibly soft, with a richness that lingers deliciously on the palate.

Many chocolate cakes lean too heavily on sugar to compensate for dryness or lack of flavor. Not here. We’ve reduced the sugar just enough to let the cocoa shine, while still keeping every bite indulgent. And the buttercream? It’s silky, fluffy, and spreads like a dream.

You don’t need to be an expert baker to nail this one. The mixing method is straightforward, forgiving, and yields consistent results every time. Whether it’s your first time baking a chocolate cake or your fiftieth, this recipe will make you feel like a pro.

Want to customize it? Go ahead. This cake pairs beautifully with raspberries, strawberries, or a scoop of vanilla ice cream. It also works well with fillings like chocolate ganache or whipped cream.

The frosting itself is a star—creamy, rich, and stable enough to pipe or layer without sliding off the cake. Made with real butter and quality cocoa, it’s the perfect complement to the soft crumb of the cake.

This recipe makes two 9-inch layers—ideal for stacking with filling or serving solo with a generous swoop of frosting. You can even divide it into smaller pans for individual cakes or cupcakes.

And did we mention it’s freezer-friendly? You can bake the layers ahead of time and freeze them, well wrapped, for up to a month. Just defrost and frost when you’re ready.

Every slice of this chocolate cake tells a story of comfort, joy, and a little bit of indulgence. It’s made for sharing—but don’t be surprised if it disappears before the second round.

Whether you’re serving it at a family gathering, a dinner party, or just enjoying a quiet moment with a cup of coffee, this cake delivers satisfaction in every forkful.

SERVINGS: 10–12

PREP TIME: 25 minutes
COOK TIME: 33 minutes
COOLING TIME: 1 hour
TOTAL TIME: 1 hour 58 minutes

INGREDIENTS

For the Cake:

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
• 1 1/2 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup canola or vegetable oil
• 1 tablespoon vanilla extract
• 1 cup very hot water (just boiled)

For the Chocolate Buttercream:

• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup unsweetened cocoa powder
• 3 1/4 cups powdered sugar
• 1/3 cup whole milk, plus more as needed
• 1 1/2 teaspoons vanilla extract

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
3. Stir in the sugar until well blended.
4. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat with a hand or stand mixer on medium speed for 1 minute until smooth.
5. Slowly pour in the hot water while mixing on low speed. The batter will be thin.
6. Divide batter evenly between the prepared pans. Bake for 30–33 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cakes cool in the pans for 10 minutes. Then invert onto wire racks to cool completely.

Make the Buttercream:

1. In a large bowl, beat the softened butter until creamy.
2. Add cocoa powder and mix until well combined.
3. Gradually beat in powdered sugar and milk, alternating between the two. Adjust consistency with more milk if needed.
4. Add vanilla and beat on high speed for 2 minutes until light and fluffy.

Assemble:

1. Place one cake layer on your serving plate. Spread a thick layer of frosting on top.
2. Top with the second layer and frost the top and sides.
3. Decorate as desired with chocolate shavings, sprinkles, or fresh berries.

TIPS

• Use quality cocoa for deeper flavor.
• Let the cake layers cool completely before frosting.
• Add a pinch of espresso powder to the batter to intensify the chocolate.
• For extra-moist cake, brush layers lightly with milk before frosting.
• Cake layers can be made ahead and frozen for up to 1 month.