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Ultra‑moist chocolate layer cake with glossy frosting and a slice on a plate, shot in natural light.
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The Most Amazing Chocolate Cake

The Most Amazing Chocolate Cake delivers ultra‑moist layers, rich cocoa flavor, and foolproof tips—your new go‑to recipe for birthdays and beyond.
Course Dessert
Cuisine American
Keyword chocolate cake recipe, moist chocolate cake, The Most Amazing Chocolate Cake
Prep Time 20 minutes
Cook Time 35 minutes
Cooling & Frosting 45 minutes
Total Time 1 hour 40 minutes
Servings 12 slices
Calories 560kcal
Author C. Sophie

Ingredients

Cake

  • 2 cups 260 g all‑purpose flour
  • 2 cups 400 g granulated sugar
  • ¾ cup 75 g Dutch‑process cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 2 large eggs room temperature
  • 1 cup 240 ml buttermilk, room temperature
  • ½ cup 120 ml vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup 240 ml hot coffee or boiling water

Chocolate Buttercream

  • 1 cup 226 g unsalted butter, softened
  • 3 ½ cups 420 g powdered sugar, sifted
  • 6 oz 170 g dark chocolate, melted & cooled
  • 3 – 4 Tbsp 45 – 60 ml heavy cream
  • 1 tsp pure vanilla extract
  • Pinch fine sea salt

Instructions

Prep Pans

  • Heat oven to 350 °F / 175 °C.
  • Grease two 9‑inch round pans, line bottoms with parchment, and dust sides with cocoa.

Mix Dry

  • In a large bowl whisk flour, sugar, cocoa, baking soda, baking powder, and salt until even.

Add Wet

  • Beat in eggs, buttermilk, oil, and vanilla on low just until smooth.

Thin the Batter

  • Pour in hot coffee and stir; the batter will be thin—this creates a soft, moist crumb.

Bake

  • Divide batter between pans, tap twice to release bubbles.
  • Bake 32 – 35 min, or until a toothpick comes out clean.
  • Cool 10 min in pans, then turn out onto racks and cool completely.

Make Buttercream

  • Cream butter 2 min until pale.
  • Mix in powdered sugar a cup at a time.
  • Beat in melted chocolate, 3 Tbsp cream, vanilla, and salt. Add extra cream if needed for a silky spread.

Assemble

  • Place first layer on plate; spread about ¾ cup frosting edge‑to‑edge.
  • Top with second layer, bottom side up for a level surface.
  • Cover cake with a thin “crumb coat”; chill 15 min.
  • Finish with remaining frosting, swirling the top and sides.

Serve & Store

  • Slice at room temperature.
  • Cover leftovers; hold at room temp 2 days or refrigerate up to 5 days.
  • Unfrosted layers freeze (double‑wrapped) up to 3 months.

Notes

Nutrition (per serving)

  • Calories: 560 kcal
  • Total Fat: 28 g
    • Saturated Fat: 11 g
  • Carbohydrates: 74 g
    • Fiber: 4 g
    • Sugars: 55 g
  • Protein: 6 g
  • Sodium: 360 mg
  • Cholesterol: 70 mg
  • Potassium: 220 mg
  • Calcium: 70 mg
  • Iron: 3.5 mg
*Values are calculated with standard nutrition software and may vary with ingredient brands.