This decadent chocolate cake is easy to make, very moist, and absolutely delicious! We bake it at a lower temperature for a longer period of time to ensure that it yields a super soft, fluffy texture. The cake is a sure crowd pleaser!
Moist Buttermilk Chocolate Cake
If you are a chocolate lover, you must try this moist, delicious cake. The cake is simple to make, and it is guaranteed to please a crowd.
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
Wet Ingredients
- 1 cup buttermilk
- 1 cup canola or vegetable oil
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 1 cup boiling water (or strong, hot coffee to enhance the chocolate flavor)
Hershey's "Perfectly Chocolate" Chocolate Icing
- 2/3 cup unsweetened cocoa powder
- 1/2 cup butter (melted) (1 stick of butter)
- 3 cups confectionary sugar
- 1/3 cup milk (I use half n half)
- 1 tsp pure vanilla extract
Preheat the oven to 285°.
In a large mixing bowl, combine and whisk together all-purpose flour, sugar, unsweetened cocoa powder, table salt, baking powder, and baking soda.
In a separate large mixing bowl, combine and whisk together buttermilk, canola oil, eggs, and vanilla extract.
Empty the bowl of dry ingredients into the bowl of wet ingredients and mix well. I find no need for an electric mixer but have it your way, my dear. Just ensure that you do not overmix this precious batter!
Add the boiling water (or hot coffee) to the batter and gently stir until it is adequately mixed. When you have a runny batter, you are good to go!
Pour the batter into a greased and floured 9X13 inch baking pan. Tap the bottom of the baking pan on a countertop a few times to get rid of bubbles in the cake batter.
Bake the cake for 50-55 minutes. You can check for doneness by inserting a toothpick into the center of the cake. The toothpick should come out relatively clean.
You can remove the cake from the pan and place it on a rack for cooling. However, I usually just allow the cake to remain in the pan in which it was baked. Just be sure to allow it to fully cool before icing it.
Hershey's "Perfectly Chocolate" Chocolate Icing Instructions
Add unsweetened cocoa to the melted butter and mix until it is well combined.
Alternately add and mix a third of the confectionary sugar and milk (or half and half) to the butter and cocoa mixer. Use a hand mixer or standing mixer to beat the icing to a spreadable consistency. Add and mix in the vanilla extract.
Use an offset spatula, butter knife, or any appropriate utensil to evenly spread the icing over the cake. Slice, serve, and enjoy!