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.
Ingredients
For the cake:
All-purpose flour
Unsweetened natural cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Buttermilk
Warm water or hot coffee
Vegetable oil
Pure vanilla extract
For the frosting:
Unsalted butter
Confectioners’ sugar
Unsweetened cocoa powder
Heavy cream or milk
Vanilla extract
Salt
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.
