Description
A delicious and moist chocolate cake perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour (For gluten-free, substitute with a 1:1 gluten-free flour blend.)
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 0 tsp salt
- 1 cup buttermilk (Can use plant-based milk with a splash of vinegar.)
- 0 cups vegetable oil (Can substitute with melted coconut oil.)
- 1 cup strong brewed coffee (Must be cooled.)
- 2 large eggs (Can use an egg substitute for a vegan option.)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round pans.
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk them together until well blended.
- In another bowl, combine the buttermilk, vegetable oil, coffee, and eggs. Mix well until the eggs are fully incorporated.
- Slowly pour the wet ingredients into the dry mixture, gently stirring until combined. Be careful not to overmix; a few lumps are perfectly fine.
- Transfer the batter into the prepared baking dish or pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Add your favorite frosting or enjoy it plain with a dusting of powdered sugar. Slice, serve, and watch your family marvel at your creation!
Notes
- This cake can be made gluten-free by using a gluten-free flour blend.
- The vegetable oil can be replaced with melted coconut oil for added flavor.
- For a vegan option, substitute the eggs with an egg substitute.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice