Moist Chocolate Cake With Cocoa Powder

Name: Moist Chocolate Cake With Cocoa Powder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup hot coffee

Highlighted under: Modern Baking Ideas

I love baking, and this Moist Chocolate Cake with Cocoa Powder is one of my all-time favorites. It's rich, decadent, and incredibly moist, thanks to the perfect balance of ingredients. The cocoa powder gives it an intense chocolate flavor, while the addition of buttermilk ensures that the cake retains its softness, even days after baking. Every slice is a chocolate lover’s dream come true, making it perfect for any celebration or just a sweet treat after dinner.

Created by

Dorothy Finch

Last updated on 2026-01-24T14:17:35.037Z

When I decided to create this cake, I focused on experimenting with cocoa powder to achieve a deep chocolate flavor. I combined it with a simple method of mixing wet and dry ingredients separately to maximize the cake's moisture. My friends and family are always impressed with how flavorful it turns out!

A tip I discovered is to add coffee to the batter; it enhances the chocolate taste without adding a coffee flavor. This little trick transforms the cake experience, making it richer and more satisfying, perfect for any chocolate enthusiast.

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

The Role of Buttermilk

Buttermilk is a key ingredient in this chocolate cake, contributing to its moistness and tender crumb. The acidity of buttermilk not only helps to activate the baking soda for leavening but also reacts with the cocoa powder, enhancing the chocolate flavor. If you don't have buttermilk on hand, you can easily make a substitute by mixing one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes, and you’ll have a perfect stand-in for buttermilk.

In addition to its leavening properties, buttermilk enriches the cake's flavor profile, leading to a richer and creamier texture. This is why it’s important not to skip this ingredient. Some recipes in order to lighten the batter incorporate all-purpose flour, which can make the cake denser, but in this case, the buttermilk balances the overall texture beautifully.

Baking Precision

The baking time and temperature are critical for achieving that signature moistness. It's essential to preheat your oven accurately; use an oven thermometer if possible to ensure you're baking at the right temperature. The cakes should bake at 350°F (175°C) for about 30 minutes. Once the edges start to pull away from the pan and a toothpick inserted into the center comes out with a few moist crumbs, they are done. Overbaking can lead to dryness, so keep an eye on them.

If you're concerned about even baking, you can rotate the cake pans halfway through the baking cycle. This ensures that both cakes will bake uniformly, as many ovens have hot spots. In fact, if you notice uneven rising or browning, consider placing the pans on the same rack with about an inch of space in between them for better airflow.

Storing and Serving Your Cake

Once your cakes are cooled, you can store them to maintain their freshness. Wrap each layer in plastic wrap and place them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the layers; simply double-wrap them in plastic wrap and foil, then freeze for up to three months. When you're ready to use them, thaw them in the refrigerator overnight before frosting.

Serving this cake can be delightful when you add a flourish on top. A dusting of powdered sugar or a drizzle of chocolate ganache elevates its presentation beautifully. Pairing it with fresh whipped cream or a scoop of vanilla ice cream creates a wonderful contrast to the cake's richness. Don't forget to add a sprinkle of orange zest for a unique twist that enhances the chocolate notes—trust me, it’s a match made in heaven!

Ingredients

Gather all your ingredients before you start for a smoother baking process.

Dry Ingredients

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt

Wet Ingredients

1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot coffee

Make sure to sift your cocoa powder to avoid lumps in the batter.

Instructions

Preheat your oven and prepare your baking pan before starting.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Then stir in the hot coffee until the batter is smooth.

Bake the Cakes

Divide the batter evenly between the prepared pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Once cooled, you can frost with your favorite chocolate frosting.

Pro Tips

For an extra layer of flavor, consider adding a hint of cinnamon to your dry ingredients.

Troubleshooting Common Issues

If your cake sinks in the middle after baking, it’s likely due to underbaking or too much liquid in the batter. Always ensure your wet ingredients are measured accurately, as even a slight excess can alter the cake's structure. Similarly, confirm that you've activated your baking soda properly—if it’s old, it may not rise as intended.

Another common issue is a dry cake, which can stem from overmixing the batter. Once you add the wet ingredients to the dry, mix until just combined. This helps to avoid developing too much gluten, which can lead to a tough texture. Remember, a few lumps are perfectly fine!

Flavor Variations

While this recipe already has a luscious chocolate flavor, you can easily customize it. Try adding espresso powder to the batter for a deeper chocolate taste—about 1 tablespoon should work well. For those who enjoy a bit of tartness, folding in some fresh raspberries or cherries would create a delightful contrast with the rich chocolate.

If you're feeling adventurous, consider swapping out some of the all-purpose flour for almond flour or whole wheat flour for a nutty flavor and added texture. This not only alters the profile but can also provide a unique twist while keeping the moistness intact from the buttermilk.

Scaling the Recipe

If you want to make a smaller cake, you can easily halve the recipe. This will yield a single layer cake, perfect for a quick treat. For a larger gathering, you can double the ingredients; just ensure that your mixing bowl is large enough to handle the increased volume, and monitor the baking time as larger cakes may require a bit more time in the oven.

When doubling the recipe, be sure to check your pans; you might need to bake in batches if your oven cannot accommodate multiple layers. Dividing the batter into smaller pans also ensures even cooking and a more manageable serving size.

Questions About Recipes

→ Can I substitute the buttermilk?

Yes, you can use yogurt or milk with a tablespoon of vinegar as a substitute for buttermilk.

→ How do I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze this cake?

Yes, you can freeze the un-frosted cake for up to 3 months. Wrap it tightly in plastic wrap.

→ What kind of frosting goes well with this cake?

A classic chocolate buttercream or cream cheese frosting complements the cake beautifully.