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MOIST and FUDGY Chocolate Cake

A rich, velvety chocolate cake that's easy to make from scratch and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour Consider using King Arthur Flour for consistent results
  • 2 cups granulated sugar Choose organic sugar for a cleaner taste
  • 0.75 cups unsweetened cocoa powder Prefer Ghirardelli for its rich flavor
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
Wet Ingredients
  • 2 large eggs Use farm-fresh eggs for better nutrition and flavor
  • 1 cup buttermilk Homemade buttermilk works too—just add a tablespoon of vinegar to regular milk!
  • 0.5 cups vegetable oil Can substitute with melted coconut oil
  • 2 teaspoons vanilla extract Always opt for pure vanilla for the best flavor
  • 1 cup hot water This helps bloom the cocoa for a deeper flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking pan with butter or non-stick spray.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.
  4. Stir in the hot water until the batter is smooth.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
  1. Place in the preheated oven and bake for 30-35 minutes. Check for doneness with a toothpick.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Serving
  1. Once cooled, slice, serve, and enjoy every moist and fudgy bite!

Notes

Use room temperature ingredients for a smoother batter. For best results, store in an airtight container at room temperature for up to 3 days.