Foolproof Moist Chocolate Layer Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups sugar
  • 1-3/4 cups flour
  • ¾ cup cocoa powder (not dutch processed)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Grease and flour (I used Baker's Joy or an equivalent product) 2 9-inch cake pans.
  2. In a large mixing bowl (or the bowl of your stand mixer), combine the sugar, flour, cocoa, baking soda, baking powder and salt, and whisk to combine.
  3. Add eggs, buttermilk, coffee, oil and vanilla, beat for about 2 minutes. The batter will be thin. Divide evenly between the pans (if you're bad at eyeballing, a kitchen scale helps admirably with this) and bake for 30 to 35 minutes, or until a toothpick inserted into the middle of the cake comes out clean (or with a few crumbs, no batter).
  4. Cool the cake layers in their pans for about 10 minutes, then turn them out and cool thoroughly before frosting and assembling.
Cake Recipe thanks to Hershey's.
Recipe by The Domestic Front at