Storing Your Moist Chocolate Cake
This cake stays fresh and moist for up to 4 days when stored in an airtight container at room temperature. You can also refrigerate it for up to a week—just bring it to room temp before serving.
Did You Try This Recipe?
I’d love to hear how your moist chocolate cake turned out! Did you add your own twist? Share your creations in the comments or tag me on social media!
For the Cake:
-
- 1 ¾ cups all-purpose flour
-
- ¾ cup unsweetened cocoa powder
-
- 2 cups granulated sugar
-
- 1 ½ tsp baking powder
-
- 1 ½ tsp baking soda
-
- 1 tsp salt
-
- 2 large eggs (room temperature)
-
- 1 cup buttermilk (room temperature)
-
- ½ cup vegetable oil
-
- 2 tsp pure vanilla extract
-
- 1 cup hot coffee (or hot water for a milder flavor)
For the Chocolate Frosting:
-
- 1 cup unsalted butter (softened)
-
- 3 ½ cups powdered sugar
-
- ½ cup unsweetened cocoa powder
-
- ½ tsp salt
-
- 2 tsp vanilla extract
-
- ¼ cup heavy cream (add more if needed for consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy release.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3: Add Wet Ingredients
Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed until smooth—about 2 minutes.
Step 4: The Secret to Moisture
Slowly add the hot coffee. The batter will be thin—don’t worry, this is what makes the cake so moist!
Step 5: Bake to Perfection
Divide the batter evenly between the pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
Step 6: Make the Chocolate Frosting
Beat the butter until creamy. Sift in powdered sugar and cocoa powder, then add salt, vanilla, and heavy cream. Beat until fluffy and smooth.
Step 7: Assemble and Frost
Once cakes are completely cool, spread frosting generously between layers and over the top and sides.
