Luxuriously moist chocolate cake with a tender crumb, topped with rich cream cheese frosting—perfect for celebrations or indulgent dessert cravings.

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk, room temperature
½ cup vegetable oil
2 large eggs, room temperature
2 tsp vanilla extract
1 cup hot brewed coffee or hot water
For Frosting: 8 oz cream cheese, room temperature; ½ cup unsalted butter, room temperature; 3–4 cups powdered sugar; 1 tsp vanilla extract; pinch of salt

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Preheat oven to 350°F (175°C). Grease and flour two 9‑inch round cake pans or one 9×13 pan.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, oil, eggs, and vanilla until blended.
Add wet ingredients to dry and mix until just combined.
Gradually stir in hot coffee (or water); batter will be thin. Mix until smooth.
Divide batter between prepared pans.
Bake 30–35 minutes (round pans) or 35–40 minutes (13×9) until a toothpick inserted comes out with moist crumbs.
Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
For frosting: beat cream cheese and butter until smooth. Add vanilla and salt. Gradually beat in powdered sugar until desired consistency.
Frost cooled cake layers and assemble. Serve at room temperature; chill any leftovers.

Pouring hot coffee into the batter intensifies the chocolate flavor.
Use sour cream instead of buttermilk for extra moistness.
Decorate with fresh berries or chocolate shavings.
Store cake covered in fridge for up to 4 days; bring to room temperature before serving.