Introduction

This rich and moist chocolate cake is a timeless favorite that’s perfect for any occasion. Made with simple pantry ingredients and a touch of coffee to enhance the chocolate flavor, this cake is sure to satisfy your sweet tooth.

The image shows a slice of rich chocolate cake on a white plate, with the whole cake visible in the background on a white cake stand. The cake has two dark, moist chocolate layers with a thick layer of smooth, light brown chocolate frosting in the middle, and the same frosting covers the outside. The bottom edge of the whole cake is decorated with small swirls of the frosting and scattered dark chocolate chips. The white plate also holds a silver fork next to the slice, and the scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup milk (we use Oatly full fat for dairy free)
1 tablespoon vinegar
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee (or 1 cup hot water with 1 teaspoon coffee extract)
1 1/2 cups butter, softened (we use Country Crock for dairy free)
5 cups powdered sugar
3/4 cup unsweetened cocoa powder
5-6 tablespoons milk (we use Oatly full fat for dairy free)
2 teaspoons vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a small bowl, combine the milk and vinegar. Let it sit for 5 minutes to create a buttermilk substitute.
Step 3: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Step 4: In another bowl, whisk the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth.
Step 5: Add the milk and vinegar mixture to the egg mixture and stir to combine.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing gently until combined.
Step 7: Stir in the hot coffee (or hot water with coffee extract) to the batter. The batter will be thin—this is normal.
Step 8: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 10: To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, until smooth and spreadable.
Step 11: Beat in the vanilla extract. Adjust the consistency with more milk or powdered sugar if needed.
Step 12: Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.

Tips & Variations

Use strong brewed coffee to intensify the chocolate flavor, or replace it with hot water and coffee extract for a milder taste.
For a dairy-free version, substitute milk and butter with plant-based alternatives like Oatly and dairy-free margarine.
Add a pinch of instant espresso powder to the frosting for an extra chocolate boost.
Make cupcakes instead of a cake by dividing the batter into lined muffin tins and reducing baking time to 18-22 minutes.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Let the cake come to room temperature before serving, and if desired, warm slices slightly in the microwave for 10-15 seconds to refresh the moistness.

How to Serve

A rich chocolate cake with two thick dark brown layers of moist chocolate sponge, separated by a creamy light brown chocolate frosting layer, all covered with a smooth light brown chocolate frosting on the outside. The base of the cake has piped ridges of darker brown frosting decorated with small dark chocolate chips scattered around. A slice of the cake is placed on a white plate, showing the inside layers clearly, with a silver fork resting beside it. The whole setup is on a white marbled surface, the cake standing on a white cake stand photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of oat milk?

Yes, you can use regular dairy milk in the same quantity if you don’t need a dairy-free option. The cake will be just as moist and delicious.

Why is hot coffee added to the batter?

Hot coffee enhances the deep chocolate flavor without making the cake taste like coffee. It also helps to create a moist, tender crumb.

Delicious Chocolate Cake Recipe

Print Recipe

★★★★★

4.5 from 67 reviews

This moist and rich chocolate cake combines deep cocoa flavor with a tender crumb, perfect for any celebration or as a decadent dessert. Made with simple pantry ingredients and a coffee infusion to enhance the chocolate taste, it’s finished with a creamy cocoa buttercream frosting that’s both dairy-free and indulgent.

Author: Zane
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

Cake Ingredients

1 cup milk (we use Oatly full fat for dairy free)
1 tablespoon vinegar
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee (or 1 cup hot water with 1 teaspoon coffee extract)

Frosting Ingredients

1 1/2 cups butter (softened, we use Country Crock for dairy free)
5 cups powdered sugar
3/4 cup unsweetened cocoa powder
5–6 tablespoons milk (we use Oatly full fat for dairy free)
2 teaspoons vanilla extract

Instructions

Prepare the Milk Mixture: Combine 1 cup milk with 1 tablespoon vinegar in a small bowl and let it sit for about 5 minutes to curdle. This creates a buttermilk substitute, contributing to a tender cake texture.
Mix Dry Ingredients: In a large mixing bowl, sift together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 2 cups granulated sugar to ensure even distribution of leavening agents.
Combine Wet Ingredients: In a separate bowl, whisk 2 large eggs, 1/2 cup vegetable oil, 2 teaspoons vanilla extract, and the prepared milk mixture until smooth and well combined.
Incorporate Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently but thoroughly until just combined without overmixing, which prevents a dense cake.
Add Hot Coffee: Slowly mix in 1 cup of hot coffee (or hot water with coffee extract) into the batter. The hot coffee intensifies the chocolate flavor and aids in creating a moist crumb.
Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Allow cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely before frosting to prevent melting.
Prepare the Frosting: In a large bowl, beat 1 1/2 cups softened butter until creamy. Gradually add 5 cups powdered sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons vanilla extract, and 5-6 tablespoons milk. Beat on medium speed until light and fluffy. Adjust milk quantity for desired consistency.
Assemble the Cake: Place one cake layer on a serving plate, spread a thick layer of frosting on top, then place the second layer over it. Cover the entire cake with the remaining frosting evenly.
Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the frosting to set, then slice and serve. Enjoy your rich, dairy-free chocolate cake!

Notes

Using hot coffee enhances the depth of chocolate flavor but can be substituted with hot water and coffee extract for a milder taste.
Ensure the cake is completely cooled before frosting to prevent the icing from melting.
This recipe is dairy-free when using plant-based milk and butter substitutes as suggested.
Store leftover cake covered in the refrigerator for up to 4 days.
Can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

Keywords: chocolate cake, dairy-free chocolate cake, rich chocolate cake, homemade chocolate cake, easy chocolate cake, coffee chocolate cake, dairy-free frosting