Ultra-Moist, Ultra-Fudgy Chocolate Cake
If you love deep chocolate flavor paired with a soft, melt-in-your-mouth texture, this cake is for you. This ultra-moist chocolate cake is intensely fudgy, tender, and rich without being overly sweet. A touch of brewed coffee enhances the chocolate flavor, while buttermilk keeps the crumb exceptionally soft and moist.
This recipe is perfect for birthdays, celebrations, or simply when you want to impress guests with a bakery-style cake made right at home. Even better, the batter comes together in just a few minutes using simple pantry ingredients. The frosting is silky, smooth, and deeply chocolatey, pairing beautifully with the soft cake layers.
Ingredients
For the Cake
- 2 cups (400 g) light brown sugar
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (85 g) dark, unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240 mL) buttermilk
- 1 cup (240 mL) strong black coffee
- 1/2 cup (120 mL) vegetable oil
- 1 teaspoon vanilla extract
If you do not have brewed coffee, you can substitute with hot water mixed with 2 teaspoons instant espresso powder. The coffee deepens the chocolate flavor, but it can be omitted if preferred.
For the Chocolate Frosting
- 1/2 cup (110 g) unsalted butter, melted
- 2/3 cup (60 g) dark unsweetened cocoa powder
- 1/3 cup (80 mL) milk
- 3 cups (375 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Prepare the Cake
- Preheat the Oven
Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly dust with flour to prevent sticking. - Mix the Dry Ingredients
In a large mixing bowl, whisk together the brown sugar, flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. - Add the Wet Ingredients
Create a well in the center of the dry ingredients. Add the eggs and buttermilk, then whisk until smooth. - Finish the Batter
Add the coffee, oil, and vanilla extract. Stir or whisk just until the mixture is fully incorporated and smooth. The batter will be thin; this is expected. - Bake
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. - Cool Completely
Allow the cakes to cool in the pans for 10 minutes. Then transfer them to a wire rack and let them cool completely before frosting.
Make the Frosting
- In a medium bowl, whisk the melted butter and cocoa powder together until smooth.
- Gradually add the powdered sugar, alternating with the milk, beating until the frosting becomes creamy, smooth, and spreadable.
- Stir in vanilla extract and salt. Adjust the consistency with a splash of milk or a spoonful of powdered sugar if needed.
Assemble the Cake
- Place the first cooled cake layer onto a serving plate or cake board.
- Spread approximately one-third of the frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Smooth the frosting using a spatula or create swirls for a rustic finish.
Tips for the Best Results
- For the richest flavor, use high-quality unsweetened cocoa powder.
- Do not overmix once the liquid ingredients are added. This keeps the crumb tender.
- If desired, refrigerate the cake for 20 minutes before slicing for cleaner cuts.
Serving and Storage
This cake tastes even better the next day as the flavors develop and the texture becomes even more fudgy.
Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. It can also be frozen (unfrosted or fully assembled) for up to 3 months.