Moist Chocolate Cake with Fluffy White Frosting
This chocolate cake is the one I make for birthdays, potlucks, and quiet Tuesday nights. The crumb is incredibly moist, the chocolate flavor is rich and deep, and the white frosting is sweet and fluffy.
The batter comes together in two bowls with straightforward ingredients, and the frosting whips up while the layers cool. You can frost it simply or go all out with swirls and sprinkles, but either way, it’s a knockout.
Why This Cake Works
Buttermilk and oil keep the cake tender for days. Blooming the cocoa with hot coffee wakes up the chocolate without any coffee taste.
The frosting balances the richness with just butter, sugar, cream, and vanilla. It holds its shape well but stays soft and creamy on the tongue.
Ingredients
- 2 cups all-purpose flour: spooned and leveled for accuracy
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder: Dutch-process gives deep chocolate flavor
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs: at room temperature
- 1 cup buttermilk: at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee: or hot water
- 1 cup unsalted butter: softened to room temperature
- 4 cups powdered sugar: sifted if lumpy
- 1/4 cup heavy cream: or whole milk, plus more as needed
- 2 teaspoons vanilla extract: clear imitation for pure white frosting
- pinch of salt
Variations / Substitutions
- Make it without coffee: use hot water instead, the cake will still be moist.
- Use a different frosting: swap in cream cheese frosting for a tangy twist.
- Go dairy-free: choose plant-based butter, cream alternative, and a non-dairy milk soured with 1 tablespoon vinegar for the buttermilk.
- Add a flavor boost: a teaspoon of almond extract in the frosting adds a subtle nutty note.
For another chocolate dessert, try our dark chocolate mousse or fudgy brownies.
How to Make Moist Chocolate Cake with Fluffy White Frosting
Step 1: Whisk the Dry Ingredients
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment. In a large bowl, whisk together the 2 cups flour, 2 cups sugar, 3/4 cup cocoa, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt until evenly combined.
The mixture will look like fine dark sand. Whisking well now breaks up any cocoa clumps and stops dry pockets later, so give it a thorough stir.
Step 2: Blend the Wet Ingredients
In a separate bowl, whisk the 2 large eggs, 1 cup buttermilk, 1/2 cup oil, and 2 teaspoons vanilla until smooth. Slowly pour in the 1 cup hot coffee while whisking gently. The batter will be thin and liquidy.
Don’t worry about how runny it looks. The hot liquid blooms the cocoa, which intensifies the chocolate flavor, and the thin batter bakes into an extra tender crumb.
Step 3: Bake the Cake Layers
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, until a toothpick poked in the center comes out with just a few moist crumbs. Let the cakes cool in the pans on a wire rack for 10 minutes, then turn them out onto the racks to cool completely.
The edges will have pulled away slightly from the pan when they’re done. Cooling the layers all the way is key, any warmth will melt the frosting the second it hits the cake.
Step 4: Frost and Stack the Cake
While the cakes cool, make the frosting. In a large bowl, beat the 1 cup softened butter with a mixer until fluffy. Gradually add the 4 cups powdered sugar, then the 1/4 cup cream, 2 teaspoons vanilla, and a pinch of salt. Beat on high for 2 to 3 minutes until light and airy. If it’s too thick, add a little more cream a teaspoon at a time.
Place one cooled cake layer on a serving plate. Spread about a third of the frosting over the top. Set the second layer on top, then frost the sides and top with the rest. Swirl the frosting with a spatula or the back of a spoon for a homemade look. The frosting will be soft and cloud-like right away.
A Few Tips for a Perfect Cake
- Use room temperature eggs and buttermilk, cold ingredients can make the batter curdle.
- Sift the cocoa with the flour if you spot stubborn lumps, it saves time later.
- Cool the cakes completely before frosting. Even a hint of warmth will cause the buttercream to slide.
- For the whitest frosting, reach for clear imitation vanilla. Pure vanilla extract gives a lovely off-white tint.
Bake times for different pans:
| Pan Sizes | Time |
|---|---|
| 9-inch rounds | 30-35 mins |
| 8-inch rounds | 35-40 mins |
| 13×9 sheet pan | 25-30 mins |
| 12 cupcakes | 18-22 mins |
Storing Leftover Cake
Keep the frosted cake in the fridge, covered tightly, for up to 5 days. The buttercream sets firm, so pull slices out about 20 minutes ahead to let them soften. Unfrosted cake layers can be wrapped and frozen for up to 3 months, thaw overnight in the fridge before frosting.
What to Serve With Moist Chocolate Cake
A tall glass of cold milk is the classic pairing, but a scoop of vanilla bean ice cream and a drizzle of chocolate sauce make it an over-the-top treat. The cold ice cream contrasts with the tender cake and rich frosting.
Frequently Asked Questions
Can I use a different type of oil?
Any neutral oil works well, canola, sunflower, or grapeseed oil all keep the cake moist.
Why did my cake stick to the pan?
The pans may not have been greased enough, using parchment rounds on the bottom helps every time.
Why is my frosting grainy?
The powdered sugar likely had lumps, or the mixture wasn’t beaten long enough. Sifting the sugar and beating on high for a full 3 minutes fixes it.
Can I bake this in a bundt pan?
Yes, grease the bundt pan well and bake for 40 to 45 minutes. A toothpick should come out clean.
How do I get clean slices?
Chill the frosted cake for 15 minutes before cutting, then use a hot dry knife wiped between slices.
Moist Chocolate Cake with Fluffy White Frosting Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
- In another bowl, whisk eggs, buttermilk, oil, and vanilla. Pour in hot coffee while stirring, the batter will be thin.
- Divide batter evenly between pans. Bake 30-35 minutes until a toothpick comes out clean. Cool completely.
- Beat butter until fluffy, then gradually add powdered sugar, cream, vanilla, and salt. Beat on high for 2-3 minutes. Frost the cake layers and stack.
