This rich and deeply indulgent chocolate cake is the kind of dessert that feels almost supernatural in how moist and flavorful it turns out.
The secret lies in the addition of strong brewed coffee, which enhances the chocolate flavor without overpowering it, creating a bold, velvety taste that melts in your mouth with every bite.
Perfect for celebrations, gatherings, or anytime you want to impress, this easy-to-make cake delivers bakery-quality results with minimal effort.
Whether layered and frosted or served simply from a pan, it’s a foolproof recipe that consistently produces a soft, tender crumb and an irresistibly dark chocolate finish.
Prep Time: 15 mins
Cook Time: 30 mins
Additional Time: 10 mins
Total Time: 55 mins
Servings: 24
Yield: 2 (9-inch) round cakes or 1 (9×13-inch) cake
Ingredients
- 2 cups white sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup strong brewed coffee
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans or one 9×13-inch baking dish.
- In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Create a well in the center of the dry ingredients and pour in the brewed coffee, buttermilk, vegetable oil, eggs, and vanilla extract.
- Beat the mixture on medium speed for about 2 minutes until smooth. The batter will be thin—this is normal.
- Divide the batter evenly between the prepared pans or pour into the baking dish.
- Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then remove and transfer to a wire rack to cool completely.
- Frost, layer, or serve as desired.
Chefs Notes
- The coffee intensifies the chocolate flavor without making the cake taste like coffee—don’t skip it.
- For extra richness, pair with a chocolate ganache or buttercream frosting.
- This cake freezes well—wrap layers tightly and store for up to 2 months.
- For a deeper flavor, use Dutch-process cocoa powder if available.