Ingredients
**Dry Ingredients**
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
**Wet Ingredients**
2 eggs
1 cup buttermilk (or whole milk + 1 tbsp vinegar)
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or brewed coffee
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round pans or one 9×13-inch pan.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla to the dry ingredients and mix until just combined.
4. Carefully stir in the hot water or coffee. The batter will be thin—this is normal.
5. Pour batter into prepared pan(s) and bake for 30–35 minutes, or until a toothpick comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Frost with chocolate buttercream, ganache, or whipped cream as desired.
Notes
This cake pairs well with berries or coffee.
Use coffee instead of water for deeper chocolate flavor.
To make cupcakes, reduce baking time to 18–22 minutes.
Cake layers freeze well—wrap tightly and store up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg