Rich Dubai Chocolate Cake

Name: Rich Dubai Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 2 cups all purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup hot coffee

A decadent and moist chocolate cake that feels like a special treat for any occasion.

By Enzo81 Kitchen· Global· October 20, 2026

enzo81.xyz

Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Serves

There is something truly special about a good chocolate cake. This Dubai style version is extra moist and rich, making it a favorite for birthdays or whenever you need a little something sweet to cheer you up.

My best tip for success is to use high quality cocoa powder because it really makes a difference in the final flavor. Make sure your ingredients are at room temperature before you start mixing to ensure everything comes together smoothly.

Ingredients

2 cups all purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot coffee

7Instructions

1
Preheat your oven to 350 degrees Fahrenheit and grease two 9 inch round cake pans.
2
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3
Add the buttermilk, oil, eggs, and vanilla to the dry ingredients and mix on medium speed until well combined.
4
Carefully stir in the hot coffee by hand until the batter is smooth. It will be thin, but that is perfectly normal.
5
Pour the batter evenly into your prepared cake pans.
6
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
7
Let the cakes cool in the pans for about 10 minutes before moving them to a wire rack to cool completely.

Tips

Store your leftover cake in an airtight container at room temperature for up to three days. You can also freeze the unfrosted layers wrapped in plastic wrap for up to two months if you want to bake ahead of time.

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