Chocolate Cake with Frosting

This Super Moist Chocolate Cake is everything a chocolate lover dreams of — rich, soft, melt-in-your-mouth layersslathered with decadent chocolate frosting. Finished with a flourish of edible flowers, it’s a cake that’s as beautiful as it is indulgent.

This recipe strikes the perfect balance: it’s deeply chocolatey without being too sweet, holds its moisture for days, and is easy enough for beginners but impressive enough for celebrations.

Why You’ll Love This Recipe:

Incredibly moist thanks to buttermilk and oil

1. One-bowl batter, no stand mixer required

2. Silky, rich frosting made with real melted chocolate

3. Beautifully garnished with fresh edible flowers

4. Perfect for birthdays, weddings, or everyday indulgence

Final Thoughts:

This Super Moist Chocolate Cake with Decadent Frosting & Edible Flowers is everything a celebration dessert should be: rich, gorgeous, and full of love. Whether you're baking for a birthday, bridal shower, or just a Tuesday night that needs chocolate, this cake delivers bold flavor and stunning presentation with ease.

Yield: 10-12 servings

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Chocolate Cake with Frosting

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

This Super Moist Chocolate Cakeis everything a chocolate lover dreams of —rich, soft, melt-in-your-mouth layersslathered withdecadent chocolate frosting. Finished with a flourish ofedible flowers, it’s a cake that’s as beautiful as it is indulgent.

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Ingredients

For the Chocolate Cake

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• ½ cup neutral oil (canola or vegetable)
• 2 tsp vanilla extract
• 1 cup hot brewed coffee (or hot water)

For the Chocolate Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ¾ cup unsweetened cocoa powder
• ½ tsp salt
• 2 tsp vanilla extract
• ½ cup heavy cream (or milk for lighter texture)
• 4 oz melted dark chocolate (cooled slightly)

For the Garnish

• Edible flowers (pansies, violets, marigolds, nasturtiums, or unsprayed rose petals)
• Optional: chocolate curls or flakes

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, sift or whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla. Mix until smooth. Slowly stir in hot coffee until fully combined — batter will be thin.
3. Divide batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
4. In a large bowl, beat the butter until light and fluffy. Sift in powdered sugar, cocoa powder, and salt. Mix until combined. Add vanilla, then slowly pour in cream. Beat until smooth and creamy. Stir in melted chocolate until glossy.
5. Once cakes are completely cool, frost the top of one layer, then stack the second. Cover the entire cake with frosting using an offset spatula for a smooth finish or rustic swirls for texture.
6. Gently press edible flowers onto the top and sides of the cake. Arrange loosely or in clusters depending on the look you want. Optional: sprinkle with chocolate curls for added flair.

Notes

No buttermilk? Mix 1 cup milk with 1 tbsp vinegar or lemon juice and let sit 5 minutes.

Want deeper chocolate flavor? Use espresso powder in the coffee.

Dairy-free? Use plant milk and vegan butter — and choose dairy-free chocolate for frosting.

Make ahead: Cake layers can be baked, wrapped, and frozen for up to 1 month.

Choosing flowers: Always use organic, food-safe edible flowers — never store-bought florals treated with chemicals.

Nutrition Facts

Calories

808

Carbs

107 g

Cholesterol

102 mg

Fat

43 g

Fiber

7 g

Net carbs

101 g

Protein

8 g

Sat. Fat

20 g

Sodium

585 mg

Sugar

80 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.