Easy Chocolate Cake Recipe

Easy Chocolate Cake Recipe

I think I tapped into the mind of Ms. Trunchbull’s favorite baker, Cookie. This has to be the cake Matilda’s homeboy stole. I know Bruce would approve of this recipe. It’s easy. It’s moist and it’s decadent. This will be the ONLY chocolate cake recipe that you will ever need!

5 from 1 vote

Easy Chocolate Cake Recipe

Decadent and simple recipe for a moist Chocolate Cake. Beginner baker friendly! This is the ONLY chocolate cake recipe you need!
Prep Time 9 hours 30 minutes
Cook Time 35 minutes
Total Time 45 minutes



  • 2 cups cake flour or sifted all purpose flour
  • 2 cups granulated sugar
  • 3/4 cups unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk room temperature
  • 2 eggs room temperature
  • 1/2 cup vegetable oil
  • 1 TBS pure vanilla extract
  • 1 cup hot coffee

Chocolate Cream Cheese Frosting:

  • 3 sticks salted butter room temperature
  • 8 oz whipped cream cheese
  • 1 cup unsweetened cocoa powder
  • 4-5 cups confectioner’s sugar
  • 1 TBS milk
  • 1 TBS pure vanilla extract


  1. Preheat to 350°F
  2. Grease and line two 9 inch cake pans with parchment paper. Set aside.
  3. In a large mixing bowl sift the flour, sugar, baking powder, baking soda, and salt together.
  4. Whisk well to combine.
  5. Add the buttermilk, eggs, vegetable oil, and vanilla extract.
  6. Whisk and stir until combined. Do NOT over mix the batter.
  7. Use a spatula to fold in the coffee.
  8. Pour the batter evenly into the baking pans.
  9. Bake for 30-35 mins or until a toothpick inserted into the center of each cake comes out clean.
  10. Place on a wired baking rack to cool.


  1. Using an electric mixer, blend the butter and cream cheese together until smooth.
  2. Sift in the confectioner’s sugar and cocoa powder.
  3. Add the milk and extract.
  4. Use the mixer and slowly blend until smooth.
  5. Once the cake has cooled completely, frost it as desired.
  6. Refrigerate any remaining frosting in an air tight container for up to 1 week.
  7. Enjoy!



1 Comment

  • Brittney N

    May 4, 2022 at 7:35 am

    5 stars
    So moist and delicious. I made half the batter into 2 cupcakes. Amazing !