This is the holy grail of chocolate cakes and I cannot stress that enough. I realize we all have our own taste preferences, but this is my idea of a perfect chocolate cake, and I’m pretty sure you’ll love it too. Not only that, but I’m pretty sure all your fathers would really appreciate this cake in front of them come Sunday. If there’s one person I can count on to appreciate my baked goods, it’s my dad so this post is timed with him in mind.
The recipe itself is actually quite similar to my chocolate pumpkin cupcakes, but the addition of brewed coffee brings a whole new depth of flavor (and color). The main differentiating factor in this compared to a traditional cake is the use of vegetable oil instead of butter. I can assure you this is one of the few times in my life I will advocate against butter, but oil creates such a moist cake (like my carrot cake ). I used classic cream cheese frosting this time around, but ultimately, feel free to choose whatever creative frostings and fillings you prefer.
Moist Chocolate Cake
9-inch double layer cake
For the cake:
- 1-3/4 cup all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup brewed coffee
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
For the frosting:
- 1 lb cream cheese, at room temperature
- 6 tablespoons butter, at room temperature
- 1-1/4 cups confectioners’ sugar
- 1-1/2 teaspoons vanilla extract
Preheat oven to 350°F. Grease and line two 9 inch round cake pans with parchment paper.
In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the remaining ingredients and beat on medium speed for 2-3 minutes. Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 15 minutes before removing and cooling completely on wire racks.
To make the frosting, beat the cream cheese and butter on medium-high speed until smooth. Add the sugar and vanilla extract and continue beating on low speed until well combined.
Gently brush off any loose crumbs from the cooled cakes and place the first layer, top side down, onto a plate. Spread a thick coat of frosting, then place the next layer of cake, top side down, on top. Spread the remaining frosting evenly over the top of the cake. Serve immediately or refrigerate for up to 2 days.
Refine Baking Tips
- Using vegetable oil instead of butter in your batter creates a more moist, light, open-crumb cake.
- Whenever baking a cake, I recommend using these silicone cake strips. They help promote uniform baking and prevent the unwanted dome in the center of your cakes.