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+ servings

The Perfect Chocolate Cake

Perfectly moist and delicious, every time!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: The Perfect Chocolate Cake
Servings: 12 slices
Author: Amanda Rettke

Ingredients

  • 1 ¾ cup (210 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • ¾ cup (90 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (240 g) buttermilk, room temperature
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (112 g) vegetable oil
  • 2 teaspoons baking soda
  • 1 cup (237 g) freshly brewed coffee

Instructions

  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  • With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
  • Pour the batter into two 8-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
  • Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

Notes

If you need to make this cake gluten-free, I recommend a gluten-free flour that has been formulated to be a 1:1 substitute.