I’ve tested a lot of chocolate cake recipes over the years, and this chocolate cake recipe is one of my favorites. It is incredibly moist, and turns out perfectly every time!
It is a one bowl recipe that doesn’t require a hand mixer, which means less dishes to clean!! I highly recommend this recipe. It’s been modified from Robyn’s recipe on Add A Pinch.
The cakes do have a tiny bit of a dome, but I usually just level it out with a little extra buttercream. You can also just trim the top of the cake to make it level.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup + 1 Tbsp unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup espresso, or 1 1/2 teaspoon espresso powder dissolved in 1 cup of hot water
- 1 tsp vinegar
Preheat oven to 350 degrees Fahrenheit. Line and grease 4 8-inch cake pans.
Combine the flour, sugar, cocoa powder, salt, baking soda and baking powder in a large bowl. Whisk together until combined (be sure there aren’t any clumps! If there are, you may want to sift your ingredients).
Pour in the espresso into the dry ingredients, and mix until the espresso is fully absorbed. Mix in the buttermilk, until fully incorporated. Pour in the oil next, and mix until fully incorporated. Then stir in the eggs, one at a time. The last step is to stir in the vanilla, then the vinegar. The batter will be on the thin side, but that’s the correct consistency!
Divide the batter evenly between the four cake pans, and bake for about 25 minutes. Remove from oven, and let the cakes sit for about 5 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them. Place the cake pans in the freezer to speed up the cooling process, and to trap in additional moisture.
Decorate as desired! The photo below shows a snickers cake made with this cake base, before it was crumb coated.