Loading...

Preheat your oven to 350°F. If your eggs are not at room temperature, place them in a bowl of warm water for a few minutes.

In a large bowl, combine the all-purpose flour, cocoa powder, sugar, salt, baking soda, and baking powder. Whisk these dry ingredients together thoroughly until well combined. Sifting is not required for this recipe.

Add the room temperature eggs, melted butter, oil, buttermilk, and vanilla extract to the dry ingredients. Whisk until the ingredients are well combined and form a thick, smooth chocolate batter.

Pour the hot water or hot coffee into the batter. Whisk once more to fully incorporate the hot liquid. The finished batter should be smooth and pourable.

Prepare two light-colored cake pans by spraying the insides with baking spray. Dark cake pans are not recommended as they can lead to a dry cake.

Evenly divide the prepared cake batter between the two greased cake pans.

Bake the cakes in the preheated oven for approximately 30 minutes, or until a wooden skewer inserted into the center comes out clean. Do not overbake.

Once baked, remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This cooling process is crucial for a moist cake and proper frosting application.

Once the cakes are completely cool, generously apply chocolate frosting between the layers and on top of the cake.

If desired, decorate with sprinkles.

Slice and enjoy your homemade moist chocolate cake!


Preheat your oven to 350°F. If your eggs are not at room temperature, place them in a bowl of warm water for a few minutes.

In a large bowl, combine the all-purpose flour, cocoa powder, sugar, salt, baking soda, and baking powder. Whisk these dry ingredients together thoroughly until well combined. Sifting is not required for this recipe.

Add the room temperature eggs, melted butter, oil, buttermilk, and vanilla extract to the dry ingredients. Whisk until the ingredients are well combined and form a thick, smooth chocolate batter.

Pour the hot water or hot coffee into the batter. Whisk once more to fully incorporate the hot liquid. The finished batter should be smooth and pourable.

Prepare two light-colored cake pans by spraying the insides with baking spray. Dark cake pans are not recommended as they can lead to a dry cake.

Evenly divide the prepared cake batter between the two greased cake pans.

Bake the cakes in the preheated oven for approximately 30 minutes, or until a wooden skewer inserted into the center comes out clean. Do not overbake.

Once baked, remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This cooling process is crucial for a moist cake and proper frosting application.

Once the cakes are completely cool, generously apply chocolate frosting between the layers and on top of the cake.

If desired, decorate with sprinkles.

Slice and enjoy your homemade moist chocolate cake!
