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Moist Chocolate Cake

Featured in: Desserts to Satisfy Every Craving

This indulgent chocolate cake boasts super soft layers made with buttermilk and coffee. Topped with seamless chocolate frosting, it's great for celebrations.

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Updated on Wed, 07 May 2025 18:16:30 GMT
A decadent piece of chocolate cake with frosting and chocolate chips, served on a white plate. Pin it
A decadent piece of chocolate cake with frosting and chocolate chips, served on a white plate. | cookingkitchn.com

Indulgent Triple Chocolate Cake From Scratch

I gotta tell you about my go-to chocolate cake that always blows people away. This from-scratch triple chocolate treat brings together three amazing chocolate elements—a super soft and juicy cake base, creamy chocolate buttercream, and a generous handful of chocolate chips scattered on top. I've whipped this up countless times, and it never fails to make chocolate fans absolutely melt.

What Makes This Cake So Special

This from-scratch dessert is total chocolate paradise:

  • Gets unbelievably moist thanks to the magic combo of oil and buttermilk
  • Packs a triple chocolate punch through the base, topping, and chips
  • Comes together without even needing an electric mixer for the batter
  • Works perfectly as a two-layer dessert, flat sheet cake, or individual cupcakes

Simple Ingredients You'll Need

  • All-Purpose Flour: Just your everyday flour does the trick in this simple creation.
  • Natural Cocoa Powder: This gives you that rich, authentic chocolate taste.
  • Buttermilk: The secret behind the incredibly soft and juicy texture.
  • Oil: My trick for keeping your cake ultra-moist every single time.
  • Hot Coffee: Don't stress—you won't taste coffee, it just makes the chocolate flavor stronger.
  • Chocolate Chips: The perfect finishing touch for that triple chocolate effect.

Simple Preparation Guide

Get Everything Ready
Turn your oven to 350°F and grab all your stuff. Butter two 9-inch round pans and put parchment paper on the bottoms. Starting with everything in place makes the whole process way smoother.
Handle the Dry Stuff
Take a big bowl and stir your flour, cocoa powder, baking soda, baking powder, and salt together. This makes sure your cake won't have any lumps.
Mix the Wet Parts
In another bowl, blend your eggs, veggie oil, buttermilk, and vanilla until they're all smooth. This mix is why your cake will turn out so juicy.
Blend Everything Together
Pour your wet stuff slowly into the dry stuff while gently stirring. Once it's all mixed, add hot coffee and stir until you get a really smooth mix. Don't worry if it looks runny—that's totally normal.
Pop It In The Oven
Split your batter between the two pans and bake for 30-35 minutes. You'll know they're done when you poke them with a toothpick and it comes out with just a few moist bits.
Whip Up The Topping
While your cakes cool down, beat softened butter until it's fluffy, then mix in cocoa powder and powdered sugar bit by bit. Add vanilla and heavy cream until you've got smooth, spreadable topping.
Put It All Together
After the cakes are totally cool, put one layer on your plate. Spread lots of topping on it, then put the second cake on top. Cover the whole thing with the rest of your topping in smooth strokes.
Add The Final Touches
Stick chocolate chips around the sides and sprinkle some on top too. Put your cake in the fridge for 30 minutes so the topping sets before you cut into it.

Tricks For Perfect Results

  • Best Cocoa Pick: Go with standard natural cocoa powder for this cake—it just works better than fancy options.
  • Don't Overmix: Just stir until everything's combined—this batter doesn't need much work at all.
  • Pan Options: Try different baking dishes if you want—this mix works in pretty much any pan.
  • Warm Ingredients: Let cold stuff sit out before you start—your cake will mix up much better.
A rich chocolate cake is topped with swirls of chocolate frosting and chocolate chips, sitting on a decorative cake stand. Pin it
A rich chocolate cake is topped with swirls of chocolate frosting and chocolate chips, sitting on a decorative cake stand. | cookingkitchn.com

Keeping Your Cake Fresh

This gorgeous cake stays good on the counter for 2 days if you keep it in something airtight, or up to 5 days in your fridge. Want to make it weeks ahead? No problem! Just wrap the unfrosted cake layers tightly and toss them in the freezer for up to 3 months. Let them thaw overnight when you're ready to finish your masterpiece.

A Chocolate Lover's Dream Dessert

This triple chocolate cake is what I turn to for any special event. For birthdays, gatherings, or just when you're craving serious chocolate, this treat always delivers. The mix of soft cake, smooth topping, and crunchy chips makes it totally irresistible. Serve it with cold milk or add some ice cream on the side for a show-stopping dessert that'll have everyone begging to know how you made it.

Frequently Asked Questions

→ What does adding coffee do?

Coffee boosts the chocolate flavor, making it richer, without tasting like coffee.

→ Why should ingredients be room temp?

It helps the batter blend better for a smoother, lighter cake.

→ Can layers or frosting be made early?

Definitely! Freeze layers for up to 3 months or prepare frosting 2-3 days ahead.

→ Why use natural cocoa instead of Dutch cocoa?

Baking soda reacts better with natural cocoa, ensuring the cake rises properly.

→ Why might the cake sink a bit?

The cocoa makes it super moist so it can’t hold the same structure as flour alone.

Moist Chocolate Cake

Rich chocolate cake with fluffy, moist layers and a luxurious buttercream frosting.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes
By: Sophia

Category: Sweet Delights

Difficulty: Difficult

Cuisine: American

Yield: 16 Servings (1)

Dietary: Vegetarian

Ingredients

01 1 3/4 cups of plain flour.
02 3/4 cup of cocoa powder (unsweetened).
03 1 3/4 cups of white sugar.
04 1/2 cup of vegetable oil.
05 2 large eggs (room temp).
06 1 teaspoon of salt.
07 1 teaspoon of baking powder.
08 2 teaspoons of baking soda.
09 1 cup of buttermilk (room temp).
10 2 teaspoons of vanilla.
11 2 teaspoons of finely ground espresso.
12 1 cup of freshly brewed strong coffee (hot).
13 1 1/4 cups of butter (softened).
14 3/4 cup of cocoa powder for frosting.
15 3 1/2 cups of powdered sugar.
16 3-5 tablespoons of heavy cream for smoothness.
17 1/4 teaspoon of salt (for frosting).
18 1 teaspoon of vanilla (for frosting).

Instructions

Step 01

Set your oven to 350°F and line up two 9-inch round pans with parchment rounds.

Step 02

Grab a whisk and blend together your flour, cocoa, sugar, soda, powder, salt, and espresso thoroughly.

Step 03

Using a stand or hand mixer, mix the oil, eggs, and vanilla extract until smooth and together.

Step 04

Pour your buttermilk into the wet mixture and stir until it’s blended in evenly.

Step 05

Combine the wet stuff with the dry mixture, then pour in that hot coffee as you go.

Step 06

Whisk everything up until you’ve got a smooth, loose batter (yep, it’ll feel thin!).

Step 07

Split the batter across your prepared pans as evenly as you can, using a scale if you've got one.

Step 08

Pop the pans in and bake for about 23-26 minutes, or until a toothpick in the middle comes out clean.

Step 09

Let the cakes fully cool on a wire rack before you attempt to take them out of their pans.

Step 10

Whip the butter with a mixer until it’s totally soft and creamy—it takes about 2 minutes.

Step 11

Slowly add in powdered sugar, a little at a time, plus cocoa, cream, salt, and vanilla.

Step 12

Mix it on low to start, then kick up the speed to high until the mixture gets thick and fluffy.

Step 13

Trim any domes or uneven tops from the cake layers if necessary before stacking.

Step 14

Layer the cakes with frosting in between, then spread the rest all over the outside.

Step 15

Chill the whole cake for half an hour to an hour to help it hold its shape before slicing.

Notes

  1. You can make this in advance.
  2. Freezer-friendly option.
  3. Packed with chocolate flavor.
  4. Ideal for parties and events.

Tools You'll Need

  • Two 9-inch round pans.
  • Mixer (hand or stand).
  • Baking parchment sheets.
  • Cooling rack for cakes.
  • Spatula for spreading frosting.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy like butter and buttermilk.
  • Egg content included.
  • Uses wheat flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 65 g
  • Protein: 6 g