Description
This Easy Chocolate Cake recipe delivers a moist, rich chocolate flavor perfect for any occasion. Featuring a tender crumb made from cocoa and buttermilk, it’s topped with a luscious fudgy chocolate frosting that combines melted chocolate chips, buttery cocoa, and powdered sugar for a decadent finish. Simple to prepare and baked in a standard oven, this cake is an ideal homemade treat for chocolate lovers.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 3/4 cup warm water (100℉ to 110℉)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Frosting Ingredients
- 1 cup semi-sweet chocolate chips (softened)
- 1/4 cup corn syrup
- 2 tablespoons heavy cream
- 1 cup salted butter (softened)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Prepare the Pan and Oven: Lightly grease a 9×13-inch baking pan with nonstick spray and optionally line the bottom with parchment paper for easy removal. Preheat your oven to 350℉ if using a metal pan or 325℉ if using a glass pan.
- Mix Dry Ingredients: In a large bowl, combine 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 3/4 teaspoon baking powder, and 3/4 teaspoon salt. Stir until well blended.
- Add Wet Ingredients and Beat Batter: Add 2 large eggs, 3/4 cup buttermilk, 3/4 cup warm water, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract to the dry mix. Using a hand mixer on medium speed, beat for 1 to 2 minutes until the batter is smooth. Scrape down the sides with a rubber spatula to ensure even mixing.
- Pour Batter and Bake: Transfer the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and place it on a wire rack. Allow the cake to cool completely to room temperature before frosting.
- Prepare the Frosting – Melt Chocolate: Place 1 cup semi-sweet chocolate chips in a microwave-safe bowl with 1/4 cup corn syrup and 2 tablespoons heavy cream. Microwave in 30-second intervals, stirring in between, until the mixture is fully melted and smooth. Let it cool for 10 minutes.
- Cream Butter Mixture: In a large mixing bowl, beat 1 cup softened salted butter using a hand or stand mixer on medium speed until creamy, about 2 minutes. Add 1/2 cup unsweetened cocoa powder and 1/2 teaspoon vanilla extract; beat until combined.
- Add Powdered Sugar: Gradually add 1 cup powdered sugar in two additions, beating well between each addition until fully incorporated. Scrape down the sides and bottom of the bowl for even mixing.
- Combine and Frost: Add the cooled melted chocolate mixture to the creamed butter mixture. Beat on medium speed until smooth and fudgy, about 30 to 60 seconds. Spread the frosting evenly over the completely cooled cake.
Notes
- Use buttermilk at room temperature for best results.
- Warm the water to 100℉ to 110℉ to help activate the baking soda.
- For even more chocolate flavor, consider adding a teaspoon of espresso powder to the batter.
- Make sure the cake is completely cool before frosting to prevent melting.
- Store the cake covered at room temperature for up to 3 days or refrigerated for up to a week.
- Bring refrigerated cake back to room temperature before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cake, easy chocolate cake, homemade chocolate cake, chocolate frosting, cocoa cake, moist chocolate cake
