Ingredients
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup unsalted butter, melted
½ cup neutral oil (like vegetable or canola)
1 cup buttermilk (or milk + 1 tbsp vinegar)
2 large eggs
2 tsp vanilla extract
1 cup hot coffee or boiling water
Instructions
1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans or one 9×13-inch pan.
2. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add melted butter, oil, buttermilk, eggs, and vanilla. Mix until just combined.
4. Carefully pour in the hot coffee or water and stir until smooth. The batter will be thin.
5. Divide evenly between prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Use hot coffee instead of water to intensify the chocolate flavor.
Don’t overmix — mix until ingredients are just combined.
This cake can be made ahead and frozen (unfrosted) for up to 2 months.
Pairs beautifully with classic chocolate or vanilla buttercream, or a dusting of powdered sugar for a simple finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 31g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg