Name: Ultimate Easy Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 1 cup buttermilk; ½ cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup hot coffee; 1 cup unsalted butter (for frosting); 3 ½ cups powdered sugar (for frosting); ¾ cup unsweetened cocoa powder (for frosting); 4–6 tablespoons milk or cream (for frosting)

If you’re anything like me, chocolate cake isn’t just a dessert—it’s a ritual. The craving usually sneaks up in the late afternoon or right after dinner, when all I want is a forkful of deep, fudgy richness that melts in the mouth. That’s why I’ve perfected this Ultimate Easy Chocolate Cake recipe: it’s bold, moist, and decadent, with a glossy chocolate frosting that seals the deal. And the best part? You don’t need to be a pastry chef to nail it.

This cake is the kind you bake for birthdays, dinner parties, or just a random Tuesday when life demands a little chocolate therapy. It’s reliable, quick to whip up, and incredibly forgiving—even if you miss a step or two. Whether you’re serving it warm with a scoop of vanilla ice cream or letting it cool to showcase its silky crumb, this cake is a guaranteed showstopper.

Why You’ll Love This Ultimate Easy Chocolate Cake

This chocolate cake checks every box: it’s intensely chocolatey, incredibly moist, and stays that way for days. The batter comes together with pantry staples, making it ideal for last-minute baking. The rich, smooth frosting spreads like a dream and adds that luxurious finish without overpowering the cake itself. Whether you’re baking for guests or for yourself (no judgment!), this one never fails to satisfy.

What Kind of Cocoa Powder Should I Use?

For the richest flavor, I recommend using unsweetened natural cocoa powder. It gives that classic, dark-chocolate taste without being too bitter. If you want an even deeper color and a more mellow flavor, Dutch-processed cocoa is a great option. Just make sure you stick with one kind throughout the recipe to keep the chemical balance right, especially since the leavening depends on it.

Options for Substitutions

Out of buttermilk? No problem—just mix a tablespoon of vinegar or lemon juice with regular milk and let it sit for 5 minutes. Don’t have eggs? A flaxseed or yogurt substitute works beautifully in this recipe. For a dairy-free version, swap in plant-based milk and use vegan butter or coconut oil. And if you’re gluten-sensitive, a 1:1 gluten-free baking flour blend holds up surprisingly well without compromising the texture.

Ingredients for this Ultimate Easy Chocolate Cake

All-purpose flour: Provides the structure and holds the cake together while remaining soft.
Granulated sugar: Sweetens the cake and helps retain moisture.
Unsweetened cocoa powder: The hero ingredient for that intense chocolate flavor.
Baking powder and baking soda: These leavening agents give the cake its rise and airy texture.
Salt: Enhances the chocolate flavor and balances the sweetness.
Buttermilk: Adds moisture and a slight tang that complements the chocolate.
Vegetable oil: Makes the cake incredibly moist and tender.
Eggs: Bind the ingredients and add richness.
Vanilla extract: Deepens the flavor and brings a warm aroma.
Hot coffee: Intensifies the chocolate taste and enhances the cake’s depth.
Butter (for frosting): Adds a creamy base.
Powdered sugar (for frosting): Sweetens and thickens the frosting.
Cocoa powder (for frosting): More chocolate for a luscious finish.
Milk or cream (for frosting): Helps achieve the perfect spreadable consistency.

Step 1: Prepare Your Pans and Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal. This ensures your cake layers won’t stick and come out perfectly formed.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and cocoa for a uniform rise and taste.

Step 3: Add the Wet Ingredients (Except Coffee)

To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until just combined—you don’t want to overmix or the cake might become tough.

Step 4: Stir in the Hot Coffee

Slowly pour in the hot coffee and stir until smooth. The batter will be thin, and that’s exactly how it should be. The coffee not only amplifies the chocolate flavor but also helps create that signature moist crumb.

Step 5: Bake the Cakes

Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 6: Make the Chocolate Frosting

In a large bowl, beat the softened butter until creamy. Add the cocoa powder and powdered sugar gradually, alternating with milk or cream, and continue beating until light, fluffy, and smooth. Adjust consistency as needed by adding a little more milk or sugar.

Step 7: Assemble the Cake

Place one cake layer on your serving plate and spread a generous layer of frosting on top. Place the second layer over it and frost the top and sides evenly. Use a spatula to create swirls or keep it sleek for a more refined look.

Step 8: Let It Set

Allow the cake to sit at room temperature for 30 minutes before slicing, or refrigerate it for a firmer finish. Either way, you’re in for a rich, chocolatey treat.

How Long to Prepare the Ultimate Easy Chocolate Cake

Preparation Time: The prep takes about 20 minutes, including measuring ingredients, mixing the batter, and making the frosting. It’s a straightforward process that doesn’t require any fancy equipment or techniques, so you can comfortably pull this off even on a busy day.

Baking and Cooling Time: The cakes bake in about 30 to 35 minutes, and you’ll need another 10 minutes to let them cool in the pans. Complete cooling on wire racks takes about 1 hour before frosting. So from start to finish, you’re looking at approximately 2 hours total.

Tips for Perfect Chocolate Cake

Use room temperature eggs and buttermilk to ensure a smoother batter and better rise.
Don’t skip the coffee—it doesn’t make the cake taste like coffee, it just deepens the chocolate flavor beautifully.
Sift the cocoa powder and powdered sugar to avoid lumps in both the cake and frosting.
Chill the cake layers briefly before frosting for a cleaner, easier assembly.
Use a serrated knife to level the cake layers if they dome slightly while baking.

Watch Out for These Mistakes While Cooking

Overmixing the batter: This can lead to a dense or rubbery cake.
Using cold ingredients: Cold eggs or buttermilk can cause the batter to separate.
Opening the oven door too early: This can make the cake collapse in the center.
Not measuring flour properly: Always spoon and level flour to avoid a dry cake.
Skipping cooling time: Frosting a warm cake can cause the frosting to melt and slide off.

What to Serve With Chocolate Cake?

1. Fresh Berries

Raspberries or strawberries add a fresh, tart contrast to the rich chocolate.

2. Whipped Cream

Light and airy whipped cream balances the cake’s density beautifully.

3. Vanilla Ice Cream

A classic pairing that never fails, especially when served with a warm slice.

4. Espresso or Coffee

Enhances the deep cocoa flavor and cleanses the palate.

5. Salted Caramel Drizzle

Adds a sophisticated sweet-and-salty element that pairs wonderfully with chocolate.

Storage Instructions

Room Temperature: If your kitchen isn’t too warm, the cake can be stored in an airtight container at room temperature for up to 3 days. Keep it covered to retain moisture.

Refrigeration: For longer storage, place the cake in the fridge, covered well, for up to 5 days. Bring it to room temperature before serving for the best texture and flavor.

Freezing: You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw them overnight in the fridge and frost once fully defrosted.

Estimated Nutrition (Per Slice, based on 12 servings)

Calories: 410
Total Fat: 22g
Saturated Fat: 9g
Cholesterol: 55mg
Sodium: 280mg
Total Carbohydrates: 53g
Dietary Fiber: 3g
Sugars: 34g
Protein: 5g

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! You can bake the layers a day in advance and store them wrapped at room temperature. Frost the next day for best results.

Can I use a different size pan?

Absolutely. This recipe works well in a 9×13-inch pan or as cupcakes (adjust baking time accordingly).

What if I don’t have buttermilk?

You can substitute with milk mixed with a tablespoon of vinegar or lemon juice.

Can I freeze the frosted cake?

Yes, just freeze it uncovered for 1 hour to set the frosting, then wrap tightly and freeze up to 1 month.

Can I make it vegan?

Yes, use dairy-free milk with vinegar for buttermilk, replace eggs with flax eggs or unsweetened applesauce, and use vegan butter.

Conclusion

The Ultimate Easy Chocolate Cake is the kind of recipe you keep on hand forever. It’s no-fail, rich in flavor, and wildly versatile—the perfect choice for when you need a dessert that truly impresses. Whether you’re baking for a special occasion or simply indulging a chocolate craving, this cake rises to the occasion every single time.