This classic recipe pairs delicious moist chocolatey cake layers with a rich and silky chocolate buttercream. It’s the only chocolate cake recipe you will ever need!
There are few things more comforting in this world than good old chocolate cake. It is, in fact, one of my most favorite things to eat. The classic combo of chocolate + chocolate is truly the best.
I’m so excited to share my favorite homemade chocolate cake recipe with you. It is delicate yet sturdy, with a perfect crumb, and full of flavor. I’ve been using this one for years and I love it. The best part? It’s super easy to whip together and bakes up perfectly every time.
Whether you’re celebrating a special occasion or satisfying a chocolate craving, this recipe is all you need.
How to Make the Best Chocolate Cake
This recipe uses a simple mixing method and simple ingredients. You don’t have to worry about creaming butter and sugar or alternating flour and milk. You just:
- Combine the dry ingredients
- Combine the wet ingredients
- Mix both together and bake
You can make this cake either using a stand mixer or just by hand using a large bowl or two.
If you prefer, you can use hot coffee instead of hot water. It is commonly used in this type of recipe and helps enhance the chocolate flavor a bit. I’m usually too lazy to make coffee and I find the hot water version perfectly delicious. Alternatively, you can dissolve 1 Tbsp of instant espresso powder in the hot water.
Buttermilk is needed for this recipe and can’t be replaced with regular milk. If you don’t have buttermilk at home read through the FAQ section below on how to make your own.
Cake Tip!
The cake batter will be very thin and liquid. This is normal! The batter also rises a lot so be sure not to fill your pans more than half full or so.
This recipe is a crowd-pleaser and a fan favorite. It will go perfectly with almost any flavor of frosting. Today, I’ve paired it with a classic chocolate Swiss meringue buttercream.
Chocolate Swiss Meringue Buttercream
This chocolate buttercream recipe is pure heaven. It is seriously SO good that you’ll be eating it with a spoon. I’ve made chocolate Swiss meringue buttercream in the past, but have always struggled a bit getting it to look and taste very chocolatey. With American chocolate buttercream, it’s easier to achieve that fudgy flavor and color.
If you’d like to enhance the chocolate flavor even more you can add a bit of cocoa powder to the buttercream like I did here in my German Chocolate Cake. You can just add it 1 Tbsp at a time until you get the desired flavor or color.
If you want a darker chocolate frosting you can also add some chocolate brown color gel to it. I don’t find it necessary, but it’s an option.
If you prefer an easier frosting, I have a great recipe for an American-style easy chocolate buttercream that you can use instead. Or, if you want something even richer, you can pair it with a chocolate ganache frosting.
Whatever frosting you choose, I do recommend using high quality chocolate for the buttercream as it will really improve the flavor and texture.
Be sure to use the best quality chocolate you can get your hands on. This typically excludes anything you’d find in your local grocery store, but Lindt will do if you don’t have access to anything else. When I’m using chocolate in ganache or frosting, I like to use a high-quality semi sweet chocolate from Callebaut which is readily available to me.
A high-quality chocolate will really enhance the flavor and texture of your cakes, cookies, and frostings. Other brands I like to use are Valhrona, Cacao Barry, and Ghirardelli.
This deliciously moist chocolate cake recipe is a reader favorite and in my top 5 favorite cakes of all time. Perfect for the chocolate cake lover in your life. I am sure you will love it as much as I do!
Frequently Asked Questions
How can I convert this recipe?
- You can use this recipe to make a three-layer 6″ cake instead, but make sure your cake pans are 3″ tall. Or use this recipe here.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
- For other conversions go here. Bake time may vary depending on pan size.
Can I make it in advance?
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week or frozen for 3 months. Bring to room temperature and rewhip before using.
- The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.
Can I get the measurements by weight/grams?
- There is a Metric option in the recipe card. If you click it it will convert everything to grams.
- This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option for this recipe.
What if I don’t have Dutch-process cocoa powder?
- I like to use Dutch-process cocoa powder in all of my chocolate recipes, but most any kind of cocoa powder will work just fine.
- Dutch-process has had some of the acid stripped from it and yields a richer flavor overall. Again, it won’t make or break the recipe to use regular cocoa powder here.
What if I don’t have buttermilk?
- Buttermilk is not optional and cannot be swapped for milk as it will affect the overall result.
- For best results, use actual buttermilk, but if you don’t have any you can make your own at home by combining 1 cup of milk (whole milk ideally, but I often just use 1%) with 1 Tbsp of lemon juice or vinegar and letting it sit for 10mins.
Can I use hot coffee instead of hot water?
- You’ll often see this kind of chocolate cake recipe using hot coffee instead of hot water in the batter, and you can use either.
Does the sugar get mixed with the wet or dry ingredients?
- I combine the granulated sugar with the dry ingredients.
Tips for making this Homemade Chocolate Cake Recipe
- The cake batter will be very thin and liquid. This is normal! It also rises a lot so be sure not to fill your pans more than half full or so.
- If you’d prefer to use an American-style buttercream with this chocolate cake you can double my Easy Chocolate Buttercream Frosting recipe.
- I used a 1M tip to create the frosting effect on the side of the cake.
- Be sure to use room temperature ingredients unless specified.
- I like to prepare my cake pans using Homemade Cake Release and line with parchment paper.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!
Homemade Chocolate Cake Recipe
Ingredients
Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk room temperature
- 1 cup hot water or hot coffee
- 2 large eggs room temperature
- 2 tsp vanilla extract
Chocolate Swiss Meringue Buttercream:
- 6 large egg whites
- 2 cups granulated sugar
- 2 cups unsalted butter room temperature
- 10 oz good quality dark chocolate chopped, melted, cooled
Assembly:
- chocolate curls or sprinkles
Instructions
Chocolate Cake:
- Preheat oven to 350F, grease two 8-inch cake pans and dust with cocoa powder. Line bottoms with parchment paper.
- Place all dry ingredients into the bowl of an electric mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour hot water/coffee in slowly as not to cook the eggs).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Divide batter evenly in your prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake for 40-45 mins or until a cake tester comes out mostly clean.
- Cool 10 minutes in the pans then turn out onto a cooling rack to cool completely.
Chocolate Swiss Meringue Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
- Add cooled melted chocolate and whip until smooth.
Assembly:
- Place a layer of cake on a cake stand or serving plate. Top with approx. 1 cup of buttercream and spread evenly. Place the second layer on top and do a thin crumb coat on the cake. Chill for 20mins.
- Place 1 cup of frosting on top and spread evenly. Smooth the sides and flatten the top, then use a large offset spatula to do a swirl pattern on top.
- Using a piping bag fitted with a 1M tip, pipe rows of frosting around the cake, starting at the bottom. Apply even pressure as you rotate your turntable. Continue working your way up the cake to the top, making sure the seams all align at the back.
- Decorate the top with chocolate curls, pearls, and flakes if desired.
Olivia says
I plan to make this cake for a large birthday party coming up this weekend. I need to multiply the recipe by about 4 or 5. Does this cake batter double well or should I do it in separate batches? Thanks!
Olivia says
Hi Olivia! This cake batter should double no problem. I wouldn’t 4x it though — do two batches at 2x. Be sure not to fill your pans more than halfway as the batter rises a lot!
Sherrine says
Hi, can I add chocolate chips to this recepie? And if I do how much you think I should add?.
Olivia says
Hi Sherrine! I don’t think that would work too well unfortunately. The batter is very thin so the chocolate chips would likely sink all the way to the bottom.
Mathurini says
Hi Liv, I have made your carrot cake before and became hooked on your awesomeness! I have just started using baking strips and I used them on this chocolate one and the sides are a tad soggy though everything is cooked and looks amazing. Do you think the sogginess will be ok once it’s cooled completely? The cakes have baked up evenly and beautifully it’s just the second time my sides are soggy and the only difference is using the belt. I used the PME brand as that’s what I could find here. Thanks a lot, mathurini xxx
Olivia says
Hi Mathurini! I think it will be fine once the cakes cool. The baking strips do cause the sides to not cook as much, or not as fast anyhow, so it maybe could have used another couple mins in the oven, but I think it will probably be fine! 🙂
Mathurini says
Thanks a lot, I just didn’t want to overbake them and the sides being soggy is only something I seem to see once I’m trying to take them out of the pans to cool. They baked up evenly though which was fab! Will let you know the final result if you like! X
Olivia says
Yes, please do!!
Vanessa Góis says
I love it is the best cake that I have ever made and tasted, delicious!
Thank you so much for sharing your recipes!!!
Olivia says
Hi Vanessa! So happy to hear you loved it!
Venesia Holman says
I agree. This cake was so good I made another as soon as we ate the first one.
Alice Hathcoat says
What brand of dutched cocoa powder do you usually use? Callebaut?
Thanks,
Alice
Olivia says
Hi Alice! I use a brand called Cote d’Azur, but Callebaut is a great choice!
DeeDee Bryans says
Perfect! A great choice for my older sons birthday. He loved it…as we all did! Now my younger son needs a birthday cake. Wants to break his traditional chocolate cake with whip cream filling and chocolate frosting for a cake with a fruit type filling. 😱. Any suggestions? 😊
Olivia says
Hi DeeDee! So glad your son and everyone loved it! Ohh I love fruit fillings! There are so many delicious possibilities. How about a white chocolate raspberry cake? Or you can take a look at my other berry recipes. OH I don’t know why my mind went straight to berries. I also have a killer Apple Crisp Cake that uses homemade apple pie filling and also a Peach Cake. Let me know if you decide to try any of them!
Emily says
I’m planning on attempting this cake for my son’s birthday, I was wondering the best way to keep the cake if I make it in advance? and How far in advance I can make it, I would like to try to have it done 2/3 days before if it would still taste the same.
Olivia says
Hi Emily! 2-3 days would be ok honestly if stored in the fridge. If you’d like it fresher though, you can make the buttercream and cake layers in advance and freeze both. Then thaw (rewhip buttercream) and decorate.
Danielle says
Just made this for Easter but how do I store it? Refrigerator or countertop?
Olivia says
Hi Danielle! I would refrigerate and take out 2-3 hours before serving.
Kim Cassady says
First, I love your recipes!
I used regular cocoa for the cake, and it turned out great! It was definitely milder than what a Dutch would be but still tastey. I used the Dutch cocoa in my buttercream using your American buttercream recipe. That came out like a nice ganache. Oh.. I should say I did cupcakes and they baked up great.
Olivia says
Thanks so much Kim! Glad you loved this one and thanks for the tips about using regular cocoa!
Kim says
Making these again and did half dark and half regular chocolate… the batter tastes great… can’t wait for them to come out in 18 minutes! 😍
Shareehan Ibrahim says
Hi Liv, would it be fine if I bake the cake the night before serving since I won’t have time to do the cake and the frosting on the actual day.
Would it be okay for me to let the cakes cook, wrap in cling film and store in fridge or do you think it will dry out the cake too much?
Olivia says
Hi Shareehan! Yes, that would be totally fine! Overnight shouldn’t dry the cakes out too much but you could also just leave them wrapped on the counter.
Kathy says
Hi Oliva,
I recently found your recipes and I tried vanilla cake n know what it turned out very well.
I want to try the chocolate cake also but I donot like more chocolate flavor. If I want mild chocolate flavor can I reduce cocoa powder quantity if so how much?
Can I use natural cocoa powder instead of Dutch processed cocoa powder.
Thanks
Olivia says
Hi Kathy! This is a very chocolate rich cake, and I think reducing the cocoa powder in it would affect the structure overall. You can use regular instead of Dutch though!
Elizabeth Kaden says
I made the cake part of this recipe and it will be my go to chocolate cake! So simple and so perfect. I paired it with a different frosting only because I already have a favorite chocolate frosting 🙂 I believe buttermilk makes everything good.
Olivia says
Hi Elizabeth! Happy to hear that you loved the cake!
April says
What height are your 8” cake pans? I attempted to make this tonight and it overflowed. The cale was DELICIOUS! So I’d love to try again. Thanks!
Olivia says
Hi April! Mine are 2″ tall and the batter rises right to the top (almost). It rises a lot! Let me know how your next attempt goes 🙂
Amina says
I followed the recipe exactly yet my cake did not rise at all. The only thing I did differently was that I preheated the oven when I was combining the wet and dry ingredients, could that be the reason it didn’t rise. So bummed out
Olivia says
Hi Amina! Are you baking soda & powder fresh? The cake should rise a LOT — double in height so I would double-check those. Also, make sure your cakes go into a properly preheated oven. Mine takes at least 15mins to heat up.
Anisha Kansakar says
I made this chocolate cake for my nephews 7th birthday party this weekend and let me tell you, Iv never gotten so many compliments on a chocolate cake as I did with this one. It was a hit. Everyone loved the consistency of the sponge cake. Perfect sweetness and texture. The buttercream was perfect too. Thank you so much for the recipe. It’s a keeper.
Olivia says
Hi Anisha! So happy to hear everyone loved it!
Carol Frischknecht says
Hi Olivia! I’ve really enjoyed making some of your recipes and can’t wait to try more. I am wondering if you have any secret tips on getting air bubbles out of the Swiss meringue buttercream? Like on your chocolate cake piping?
Olivia says
Hi Carol! I find it tricky to get air bubbles out, as you see I still have some in my frosting too, but what I *try* to do to get them out is run my mixer on low speed for a couple minutes to try to knock them out. Alternatively, you could use a spatula to try to knock some of the air bubbles out.
Julie says
I tried this recipe, and it will definitely be my go to chocolate cake! I used coffee instead of the hot water and Hershey’s dark cocoa. I was a bit nervous about making the frosting, but it turned out perfectly . I used Girradeli semi sweet chocolate, and it was fine. I did not pipe the frosting, and the recipe made a big batch. It would definitely have been enough to frost 3 or 4 layers.
Olivia says
Hi Julie! So glad you liked it!! And thanks for your tips 🙂
Alex says
Hi! Instead of th one cup of water can I use coffee?
Olivia says
Hi Alex! Yes, that will work fine!
Belinda says
Hi Olivia
Would this work in one 8″ pan? I’d like to do three layers and only have one pan.
Thank you
Olivia says
Hi Belinda! You’d need a pretty tall 8″ pan. Each of these cakes rises to the full 2″ height. You could cut the recipe in half and bake that three times?
kelly says
would the bake time be the same for a 6 inch?
thanks!
Olivia says
Hi Kelly! If you use three 6″ pans the bake time will be close to the same.
Alyssen says
First time making the meringue buttercream and it was amazing!! I was scared to try it and actually put it off awhile just using a regular buttercream. So glad I finally tried it! Definitely not as difficult as I thought! Thank you!
Olivia says
Yay!! Awesome that it worked out on the first try and that you loved it 🙂