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close up of a slice of chocolate cake with chocolate frosting on a. white plate

Easy Chocolate Cake

An easy chocolate cake that is super moist and chocolatey paired with a creamy dreamy chocolate buttercream frosting. Perfect for any occasion.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 15 servings
Calories 649kcal


  • 2 9" cake pans


Easy Chocolate Cake Recipe

  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 cup brown sugar packed
  • 1 cup cocoa powder Hershey's
  • 1 ½ teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup hot coffee or hot water
  • ½ cup vegetable oil
  • 2 teaspoon vanilla extract

Chocolate Buttercream Frosting

  • 2 cups chocolate chips
  • ½ cup corn syrup
  • ¼ cup milk
  • 1 teaspoon vanila extract
  • 2 cups unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 cup cocoa powder sifted
  • 1 teaspoon salt


Easy chocolate cake instructions

  • Heat oven to 335ºF and prepare two 9” cake pans with cake goop or another preferred pan release 
  • Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low 5 seconds just until combined. 
  • Add in the eggs, buttermilk, oil and vanilla and mix on medium speed for 2 minutes. Scrape the bowl.
  • Turn the mixer down to low and add in the hot coffee and mix until just its just combined. 
  • Pour the batter into your prepared cake pans.
  • Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool the cakes in the pan for about 15 minutes (or until the pan is barely warm to the touch) then invert onto wire racks to cool completely before frosting. 

Chocolate Buttercream Instructions

  • Combine the chocolate chips, corn syrup, milk, and vanilla in a heat proof bowl. Microwave for 30 seconds and stir and then heat in 10-second increments and stir until it is fully melted and smooth. Let the chocolate mixture cool until it's barely warm.
  • Mix the butter, sugar, cocoa powder, and salt in the bowl of your stand mixer on low speed with the paddle on high speed for about 1 minute until light and fluffy. You can also use a large bowl and an electric mixer if you prefer.
  • Add the cooled melted chocolate mixture to the butter mixture and mix until it is smooth and fluffy.
  • The frosting can be used immediately to frost a cake or put into a piping bag for decorations. 
  • Cover it with plastic wrap and store it at room temperature for 3 days. If you plan to keep it longer, keep it in an airtight container in the refrigerator or freezer.



You can freeze your layers by wrapping them in plastic wrap and then freezing them until you need them. Freezing your layers locks in moisture so they don't go stale. 
If you want your cakes to be super moist, you can add an extra ounce of oil
To make your easy chocolate cake recipe egg-free, use a commercial egg replacer like King Arthur egg replacer or sugar free applesauce instead of the eggs. 


Serving: 1serving | Calories: 649kcal | Carbohydrates: 88g | Protein: 6g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 502mg | Potassium: 365mg | Fiber: 5g | Sugar: 67g | Vitamin A: 826IU | Calcium: 100mg | Iron: 2mg