Chocolate Cake With Moist Cocoa Crumb

Name: Chocolate Cake With Moist Cocoa Crumb
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract

Highlighted under: From Batter to Bliss

When I first baked this Chocolate Cake with Moist Cocoa Crumb, I knew I had scored a winner. The rich cocoa flavor mingles seamlessly with the moist crumb, leaving a delightful aftertaste that lingers. I love how simple the recipe is, making it perfect for both novice bakers and seasoned pros alike. It's quickly become a favorite for family gatherings and special occasions. Each slice brings happiness, especially when paired with a scoop of vanilla ice cream or a dollop of whipped cream. Trust me, you’ll want to make this again and again!

Created by

Sabrina Holt

Last updated on 2026-01-24T09:52:12.255Z

Baking this chocolate cake was a nostalgic trip down memory lane, reminding me of weekends spent in my grandmother's kitchen. I experimented with different cocoa powders and found that a high-quality one, like Dutch-processed, really enhances the chocolate flavor. I learned that the secret to its moistness lies in the use of buttermilk – it adds a richness that makes all the difference.

Each time I bake this cake, I can’t help but tweak some element, like adding a hint of espresso powder for depth or sprinkling chocolate chips for added texture. I recommend letting the cake cool completely before frosting to prevent melting. Serve it to guests, and watch their faces light up!

Why You Will Love This Recipe
Intense chocolate flavor with rich cocoa undertones
Moist crumb that melts in your mouth
A perfect dessert for any celebration or sweet craving

Understanding the Ingredients

The key to achieving that intense chocolate flavor lies in using high-quality unsweetened cocoa powder. This recipe calls for 3/4 cup, which plays a central role in its rich taste. Cocoa powder not only adds flavor but also contributes to the cake’s structure and moisteness. Opt for Dutch-processed cocoa if you prefer a smoother, less acidic taste, but be mindful that it may alter the cake's final color slightly.

Buttermilk is another critical ingredient, enhancing the cake's tenderness and flavor depth. The acidity in buttermilk reacts with the baking soda, creating a fluffy texture that melts in your mouth. If you don’t have buttermilk on hand, you can easily make your own by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice, letting it sit for five minutes before use.

Baking and Cooling Tips

As you bake the cakes, be attentive to the time and temperature. Oven types vary, and it’s helpful to check for doneness a minute or two earlier or later than the suggested 30 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs. This ensures that the cake is perfectly baked without being dry. Overbaking even slightly can change the intended moistness dramatically, so check early if you're uncertain.

After baking, allow the cakes to cool in the pans for about 10 minutes, as directed. This step helps the cakes set and prevents them from breaking apart during transfer. Use a butter knife to gently loosen the edges if you notice any sticking. Then, flip them onto a wire rack to cool completely. The wire rack allows air to circulate, preventing the bottoms from becoming soggy.

Ingredients

Gather these ingredients before you start baking:

Cake Ingredients

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Frosting Ingredients

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Once you have these ingredients, you're ready to start!

Instructions

Follow these steps to create your delicious chocolate cake:

Preheat Your Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well mixed.

Add Wet Ingredients

Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in the boiling water until the batter is smooth.

Pour Batter into Pans

Divide the batter evenly between the prepared pans and smooth the tops.

Bake the Cakes

Bake for 30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.

Prepare the Frosting

For the frosting, beat the softened butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk until smooth. Stir in vanilla.

Assemble the Cake

Once the cakes are completely cool, spread frosting on top of one layer, place the second layer on top, and frost the top and sides of the cake.

Enjoy your homemade chocolate cake!

Pro Tips

For an extra decadent touch, consider adding chocolate ganache on top of the frosting. It takes the cake to a whole new level of deliciousness!

Frosting Variations

While the recipe features a classic chocolate frosting, don’t hesitate to get creative! You can integrate flavors like peppermint extract or coffee extract into the frosting for a unique twist. Just start with a small amount—around 1/4 teaspoon—and adjust to taste. You can also fold in mini chocolate chips for added texture and flavor diversity.

For a lighter approach, consider whipping some heavy cream and folding it into the chocolate frosting to create a mousse-like consistency. This not only elevates the dessert but also provides a nice contrast to the dense cake layers.

Make-Ahead and Storage

This cake can be made ahead of time, an ideal solution for busy bakers. Once cooled, wrap the cake layers tightly in plastic wrap and store them in the refrigerator for up to 3 days. Alternatively, you can freeze them—for optimal freshness, make sure they are wrapped well. Thaw the cakes in the fridge overnight before frosting and serving, allowing them to regain their moisture.

If you have leftovers, store the frosted cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, but note that refrigeration can sometimes dry out the cake slightly, so serve it at room temperature for the best taste.

Questions About Recipes

→ Can I use dark chocolate instead of cocoa powder?

Yes, you can melt dark chocolate and incorporate it into the batter for an intense chocolate flavor.

→ How long can I store the cake?

The cake can be stored at room temperature for up to 3 days or in the refrigerator for about a week.

→ Can I freeze the cake?

Absolutely! Wrap the cake tightly in plastic wrap and foil before freezing. It can last up to 3 months.

→ Is there a gluten-free option?

You can substitute all-purpose flour with a gluten-free flour blend, ensuring it has a binding agent like xanthan gum.