After testing so many chocolate cake recipes over the years, I’ve come really close to perfection only to miss the mark on the essentials of a good chocolate cake: moistness, fluffiness, and great chocolate flavor. You know, the kind with the slightly sticky crumb that just melts in your mouth and almost makes your eyes roll back in your head because it’s just that good. While my chocolate cakes of the past have been acceptable, this one I’m about to share is the absolute best I’ve ever had. No joke. It’s moist, decadent, and makes me so giddy I want to shout it from the rooftops!
The best part of this chocolate cake recipe is that it’s about as easy as a cake mix. It’s a one-bowl cake, meaning you basically put all the ingredients into one bowl (in the right order, of course) and whip it up into the smoothest chocolate cake batter ever. There are absolutely no complicated steps to this cake, which makes it super failproof and the perfect go-to chocolate cake recipe for your repertoire.
This cake is ultra-moist due to the vegetable oil base and the addition of buttermilk. I always make the buttermilk from scratch instead of buying it, because it’s so easy to transform whole milk into full fat buttermilk, and whole milk is something I always have on hand. Just mix it with white vinegar (exact recipe below), let it sit for about 15 minutes, and voila! Perfect buttermilk every time.
You can pair this chocolate cake with almost any buttercream, but I’ve chosen to pair it with chocolate buttercream to really enhance the chocolate flavor. In the past I’ve paired it with cherry, raspberry, almond, salted caramel, and vanilla buttercreams and those pairings have been super tasty.
The rope border on top of this cake was created using Wilton Tip 1M to pipe rosettes on top of one another around the edge of the cake. Then I topped it all off with one of my favorite sprinkle mixes ever – Rainbow Road by SprinklePop. I think sprinkles are the perfect finishing touch, but you can decorate however you’d like.