Fluffy Chocolate Cake is a rich yet airy dessert that delivers deep cocoa flavor in every bite without feeling too heavy. Made with a tender crumb and balanced sweetness, it’s a go-to cake for birthdays, celebrations, or simply when I’m craving chocolate in its finest form.

Why You’ll Love This Recipe

I love how light and fluffy this chocolate cake is without sacrificing the indulgent cocoa flavor. The texture is soft and moist, and it pairs perfectly with creamy chocolate frosting. It’s simple enough to make from scratch and turns out beautifully every time—no dense or dry cake here.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened natural cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Buttermilk
Warm water or hot coffee (enhances chocolate flavor)
Vegetable oil
Pure vanilla extract

For the frosting:

Unsalted butter
Confectioners’ sugar
Unsweetened cocoa powder
Heavy cream or milk
Vanilla extract
Salt

Directions

I preheat the oven to 350°F and grease and line two 9-inch round cake pans.
In a large bowl, I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, I combine the eggs, buttermilk, oil, and vanilla, then gradually add in the dry ingredients.
I stir in the warm water (or coffee) last—it thins the batter, which is what helps give the cake that fluffy, moist texture.
I divide the batter evenly between the prepared pans and bake for 30–35 minutes until a toothpick comes out clean.
I let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, I cream the butter until smooth, then mix in the cocoa powder and powdered sugar, alternating with cream to reach the desired consistency. I stir in vanilla and a pinch of salt.
Once the cakes are cool, I layer and frost them generously.

Servings and timing

This recipe makes a 2-layer 9-inch cake, serving 12–14 people. Total time is about 1 hour and 15 minutes, including cooling and frosting.

Variations

I’ve added espresso powder to the batter for a deeper chocolate flavor.
Sometimes I fill the layers with raspberry jam or peanut butter for a flavor surprise.
I use dark chocolate chips or chopped chocolate for a ganache topping instead of buttercream when I want something extra rich.
Cupcakes work well too—just reduce the baking time to 18–22 minutes.

Storage/reheating

I store this cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. I let chilled cake sit at room temp before serving for the best texture. I’ve also frozen frosted slices—just wrap them tightly and freeze for up to 2 months.

FAQs

How do I make the cake extra fluffy?

The key is the combination of buttermilk, oil, and hot water. I also make sure not to overmix the batter so it stays light and airy.

Can I use Dutch-process cocoa?

This recipe works best with natural cocoa powder since it reacts with the baking soda. If I want to use Dutch-process, I make sure to adjust the leavening.

What if I don’t have buttermilk?

I mix 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes to make a quick buttermilk substitute.

Can I make this cake ahead?

Yes, I often bake the layers a day in advance and wrap them tightly in plastic wrap once cool. I frost the next day, and the flavor gets even better.

Why is coffee recommended in the batter?

Hot coffee enhances the chocolate flavor without making the cake taste like coffee. It’s one of my favorite tricks for boosting richness.

Conclusion

This Fluffy Chocolate Cake has become one of my favorite chocolate desserts—it’s rich but never too dense, sweet but balanced, and always a crowd-pleaser. Whether I’m baking it for a party or just to enjoy with a cup of coffee, it never lasts long in my kitchen.

Fluffy Chocolate Cake

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Author: Linda
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 1 hour 15 minutes (including cooling and frosting)
Yield: One 2-layer 9-inch cake (serves 12–14)
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Fluffy Chocolate Cake recipe is the ultimate treat for chocolate lovers—light, moist, and rich with deep cocoa flavor. Made from scratch with buttermilk, oil, and a touch of hot coffee to enhance the chocolate, this cake is perfect for birthdays, holidays, or any time you’re craving a decadent yet airy dessert. Topped with creamy chocolate frosting, it’s a guaranteed crowd-pleaser.

Instructions

Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, mix eggs, buttermilk, oil, and vanilla. Gradually add dry ingredients.
Stir in warm water or coffee—batter will be thin, which helps create a fluffy texture.
Divide batter evenly between pans and bake for 30–35 minutes, until a toothpick inserted comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For frosting: Beat butter until smooth, add cocoa and powdered sugar alternately with cream. Stir in vanilla and a pinch of salt.
Frost cooled cake layers generously and decorate as desired.

Notes

Add espresso powder to intensify chocolate flavor.
Raspberry jam or peanut butter makes a great layer filling.
Use dark chocolate ganache instead of frosting for a richer finish.
For cupcakes, bake 18–22 minutes.
Store frosted cake at room temperature (2 days) or fridge (5 days). Freeze slices up to 2 months.
Buttermilk substitute: 1 cup milk + 1 tbsp vinegar or lemon juice.
Coffee enhances chocolate without adding coffee flavor.