Lemon Grove Lane

Extra Moist Chocolate Cake

extra moist chocolate cake

If you’re looking for an extra moist chocolate cake look no further, this is it! It’s so simple to make – mixer is optional, and it’s so chocolaty! Be warned though, this cake will disappear quickly!

extra moist chocolate cake

The other day I posted this picture in my stories and I got so many comments I decided to post the recipe!

extra moist chocolate cakee

This Cake is:

  • Extra moist and chocolaty
  • Can be made in 2 or layers – or as a sheet cake
  • Covered with chocolate buttercream frosting
Yield: 10-12 servings

Extra Moist Chocolate Cake

extra moist chocolate cake

Extra Moist Chocolate Cake.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 1 3/4 cup all-purpose flour
  • 2/3 cup *cocoa powder (see below for favorite brand)
  • 1 1/2 cups granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs (room temperature)
  • 1/2 cup olive oil
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 cup decaf coffee
  • For buttercream frosting: 1 cup butter at room temperature, 3 cups confectioners/powdered sugar, 3/4 cup unsweetened cocoa powder (natural or dutch process, 1 tsp vanilla extract, 6 Tablespoons of cream or half and half. Whip with a hand mixer. Add more liquid for desired consistency.
  • 2 tsp vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Line the bottom of two 9 by 9 inch baking pans with parchment paper. Butter and flour side and top of parchment paper.
  3. Sift all-purpose flour, cocoa powder, baking powder and baking soda in a large bowl. Add sugars and salt. Whisk.
  4. Use a handheld mixer or whisk to mix the oil, eggs and vanilla until combined. Add the buttermilk and sour cream, mix. Pour the wet ingredients into the dry ingredients and add the hot coffee. You may use hot water however the coffee is a key ingredient so I recommend using it! Whisk or beat until combined. The batter will be thin.
  5. Divide batter between the prepared pans. Bake for 30-35 minutes until cake springs away from sides and tooth pick comes out clean. Allow to cool on a rack for about 15 minutes. Invert and allow to finish cooling.
  6. Frost with buttercream!


      *cocoa powder (I like this one)

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      - Leslie

      - Leslie

      Welcome to Lemon Grove Lane, where I share seasonal recipes and heartfelt home inspiration, all curated to nurture the art of a well-lived life.

      Please note: This post may include affiliate links, which contribute to the support of my blog efforts at no extra cost to you.

      4 Responses

      1. Can you share the chocolate buttercream frosting recipe? The recipe shown includes just buttercream not chocolate. Thank you!

        1. Hi, Yes (sorry about that!) You’ll need about 3/4 cup unsweetened cocoa powder (natural or dutch process). I added that to the recipe instructions. :)

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Shop on Amazon

      you'll also love

      Skip to Recipe

      Looking for something?