Introduction

This perfect chocolate cake from scratch is rich, moist, and full of deep chocolate flavor. It’s simple to make and ideal for any occasion, whether a birthday or a casual dessert. With a tender crumb and easy method, it’s a guaranteed crowd-pleaser.

Perfect Chocolate Cake from Scratch Recipe - Recipe Image

Ingredients

1 3/4 cups all purpose flour
3/4 cups cocoa powder
2 cups granulated white sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup hot brewed coffee (or hot water)
1/4 cup melted salted butter (unsalted works too)
1/4 cup oil
2 eggs (at room temperature)
2 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (177°C). Grease and flour three 6-inch or two 8-inch round cake pans to prevent sticking.
Step 2: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk these dry ingredients until well combined.
Step 3: Add the eggs one at a time to the dry ingredients, mixing thoroughly after each addition to ensure an even batter.
Step 4: Add the buttermilk, oil, melted butter, and vanilla extract to the bowl. Mix until the batter is smooth and fully combined.
Step 5: Slowly pour in the hot brewed coffee while mixing gently. The batter will become thin, which is normal and helps create a moist cake.
Step 6: Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting or serving.

Tips & Variations

Substitute brewed coffee with hot water for a less intense chocolate flavor while maintaining moisture.
Room temperature eggs blend more easily, resulting in a smoother batter.
For a richer cake, replace oil with melted butter entirely or add sour cream instead of buttermilk.
Use three 6-inch pans for thinner layers perfect for stacking with frosting or two 8-inch pans for thicker layers.

Storage

Store the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze the unfrosted cake layers for up to 3 months. Reheat refrigerated slices slightly in the microwave before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes to thicken before adding it to the batter.

Why is there coffee in the recipe?

The hot coffee enhances the chocolate flavor and adds moistness without leaving a strong coffee taste. If you prefer, you can use hot water instead.

Perfect Chocolate Cake from Scratch Recipe

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★★★★★

4.5 from 90 reviews

This Perfect Chocolate Cake from Scratch is a moist, rich, and tender layered chocolate cake made with simple pantry ingredients. It uses a combination of cocoa powder and hot brewed coffee to deepen the chocolate flavor, with a tender crumb balanced by buttermilk and both butter and oil. Perfect for celebrations or any chocolate craving, it bakes up beautifully in round cake pans and pairs wonderfully with your favorite frosting.

Author: zara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 8–12 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 3/4 cups all purpose flour
3/4 cups cocoa powder
2 cups granulated white sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt

Wet Ingredients

1 cup buttermilk
1/2 cup hot brewed coffee (or hot water)
1/4 cup melted salted butter (unsalted works too)
1/4 cup oil
2 eggs (at room temperature)
2 tsp vanilla extract

Instructions

Preheat Oven: Preheat your oven to 350°F (177°C). Grease and flour three 6-inch or two 8-inch round cake pans to prevent sticking during baking.
Combine Dry Ingredients: In a large mixing bowl, sift together the all purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Whisk them well to evenly distribute all the leavening agents and dry ingredients.
Add Eggs: Crack the eggs in one at a time into the dry mixture, mixing thoroughly after each addition to ensure full incorporation and a smooth batter.
Incorporate Wet Ingredients: Pour in the buttermilk, oil, melted butter, and vanilla extract. Mix until the batter is smooth and homogenous with no lumps.
Add Coffee: Slowly pour the hot brewed coffee into the batter while mixing gently. This step thins out the batter and intensifies the chocolate flavor without compromising texture.
Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
Cool and Serve: Let the cakes cool in their pans for 10 minutes to set. Then, carefully transfer them to a wire rack to cool completely before applying frosting or serving.

Notes

Using hot brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
Room temperature eggs help create a smoother batter and better rise.
You can substitute hot water if you don’t have coffee, but the flavor will be less intense.
Make sure not to overmix once wet and dry ingredients are combined to keep the cake tender.
Allow cakes to cool completely before frosting to prevent melting the frosting.

Keywords: chocolate cake, scratch cake recipe, moist chocolate cake, homemade chocolate cake, easy chocolate cake