The Most Perfect Moist Chocolate Cake

This is a perfectly moist chocolate cake recipe that has the BEST chocolate frosting I’ve ever had! So easy to make, and totally homemade!


Chocolate Cake:

  • 3 Cups All-Purpose Flour
  • 3 Cups Granulated Sugar
  • 1 1/2 Cups Unsweetened Cocoa Powder
  • 1 Tablespoon Baking Soda
  • 1 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Salt
  • 4 large Eggs , room temperature
  • 1 1/2 Cups Buttermilk
  • 1 1/2 Cups Warm Water
  • 1 teaspoon Espresso Powder
  • 1/2 Cup Vegetable Oil
  • 1 Tablespoon Vanilla Extract

Chocolate Frosting:

  • 1 Cup Unsalted Butter , softened
  • 1 Pinch Salt
  • 12 oz. Cream Cheese
  • 1 1/4 Cup Unsweetened Cocoa Powder
  • 2 teaspoons Vanilla Extract
  • 7-8 Cups Powdered Sugar
  • 1-2 Tablespoons Whole Milk , more if needed


For the Cake:

  • Preheat oven to 350 degrees F.
  • Butter three 9-inch round cake pans and dust with flour, dumping out excess. 
  • Mix flour, sugar, cocoa, baking soda, baking powder and salt in a bowl. 
  • In a standing mixer, mix the eggs, buttermilk, warm water, espresso powder, oil and vanilla until combined. 
  • Add the dry ingredients and mix until smooth. 
  • Divide batter evenly between three pans. * (see note)
  • Bake for 30-35 minutes, or until an inserted toothpick comes out clean.
  • Cool on wire racks, then after 20 minutes turn out to cool completely.
  • Frost and enjoy!

For the Frosting:

  • In a large bowl using a hand mixer, beat the butter and cream cheese until fluffy. 
  • Add in the cocoa powder, powdered sugar and vanilla extract, beating until smooth and adding 1 tablespoon at a time of milk if needed to make it spreadable.


*Note: it took me 3 heaping cups of batter per pan. Cake will keep in the pantry for 5 days. Cover well.

Big Mac French Toast

Easy Gluten-Free Chocolate Cake