Easy Chocolate Cake Recipe

This is hands down the best Easy Chocolate Cake Recipe! Moist, rich, chocolate cake is topped with a luscious chocolate buttercream frosting that will have you swooning. It's easy to make, too. You just need one bowl! If you’re a chocolate lover, this is sure to become your favorite cake!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Cooling Time 1

Total Time 2

Servings slices

Calories 445

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

Cake:

2 cups all purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk *see notes
1 cup vegetable oil
1 cup hot water

Chocolate Buttercream Icing:

1/2 cup unsalted butter (1 stick) softened
3 cups powdered sugar
3 Tablespoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/4 cup milk

Instructions

Preheat oven to 350 degrees. Spray two 8-inch round cake pans with cooking spray. In a large bowl, combine the flour, granulated sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
Add in the vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in the hot water and mix well. Batter will be very thin.
Pour the cake batter evenly into the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in center of the cakes comes out clean. Allow the cake layers to cool completely on a wire rack.
While the cakes are cooling, prepare the frosting. Combine the softened butter, powdered sugar, cocoa powder, vanilla extract, and milk in a large mixing bowl. Beat over medium speed with an electric mixer until frosting is nice and creamy. Add more milk or powdered sugar until desired consistency is reached.
Invert one cake layer onto a serving plate or cake stand. Spread a small amount of frosting evenly over the top of the cake then top with the second layer. Spread the remaining frosting over the top and sides of the cake. Slice and enjoy!

Video

Notes

Use room temperature ingredients. Using room temperature eggs and buttermilk will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the chocolate cake batter.
This can also be made in a 9x13 inch pan. Prepare as directed then bake in the preheated oven for 32-36 minutes, or until a toothpick inserted in the center comes out clean.
To make this recipe into cupcakes, you can use my Buttermilk Chocolate Cupcakes recipe. The frosting for those is an insanely delicious whipped chocolate ganache that is so good!
For a lightened up chocolate cake recipe, try my Skinny Chocolate Cake made with a cake mix and Greek yogurt. And if you’re in need of a gluten free option, try this Gluten-free Chocolate Cake recipe.
Store any leftover cake in an airtight container at room temperature for up to three days.

Nutrition