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.
Melanie says
I have a question about chemistry /altitude. I live in Calgary, can our altitude difference affect how the cake turns out? I asked because I have done buttermilk chocolate cake before, however they did not use Soda they used just baking powder. I have made her Oreo cookie cake and now this cake and this one didn’t think too badly but it did stink of it in the middle. I was very careful not to overmix I didn’t check on it in the oven until enough time has passed for me to do so and it didn’t sink once it left the oven it was already sunk when I took it out and it was fully cooked. Again not huge amount of thinking but a bit. With the Oreo cookie cake I decided to try the cake baking strips and it sunk horribly so I baked them again this time without the strips with much better results but still sunk a bit. This is not a problem I’ve experienced before, so I’m wondering if there’s something I need to be adjusting here?
Olivia says
Hi Melanie! How high up are you? High altitude baking is considered over 3000 ft and it can definitely affect the end result. Here are some guidelines: https://www.kingarthurflour.com/learn/high-altitude-baking.html If the cake sinks after you take it out, then it needed more time in the oven. If it sinks in the oven (and you didn’t open the oven door or nudge/poke the cake) then it is due to too much leavening or high altitude. Did you make any changes to the recipe?
Melanie says
Hi Olivia,
I made no changes to the recipe, did not over mix and didn’t open the oven. Calgary is apparently 3428′ above sea level though. I will admit most of my tried and true recipes are from local authors/grandparents, and it has never occurred to me since you are on the west-coast and I might need to make adjustments.
None of the cakes sank that horribly, not a crater, but more of a dent (present when I looked through oven window). Thankfully frosting covered it up 😉
Olivia says
Ah that doesn’t sound too bad then! It’s just barely high elevation so I think it’s probably ok 🙂
Tutku says
Hi,i want to try this recipe and i have a question.Should i bake this cake in a fan oven?
Olivia says
Hi Tutku! I bake in a regular oven, if you use a fan oven be sure to reduce the temperature by 25 degrees and reduce the baking time.
Stacey says
hi olivia!
i want to make a red wine chocolate cake using this recipe.
1. have you ever done this?
2. do you think it’s possible? and if so any idea what the quantity would be? 1 cup-ish? how do i compensate for the extra liquid?
thanks in advance!
stacey
Olivia says
Hi Stacey! I haven’t myself but it’s been on my list for a while. I would have to experiment a bit but here’s what I’d try:
– Swap the water straight up for wine. Heat the wine to make sure it’s hot/very warm (but do not boil).
– Swap 1/2 cup hot water for 1/2 cup warm/hot wine.
The first one should yield a strong wine flavour. Let me know if you try it!
Stacey says
Olivia!!! THANK YOU!!!!! it was AMAZING!!!
i use 1 cup of red wine as you suggested above, and iced with a raspberry puree buttercream and drizzled with a red wine chocolate ganache with sprinkles and a few little chocolate cake hearts cut from the extra cake (had too big of pans so had to alter) and covered in icing sugar. wow!!!!
the only thing i would do differently is instead of using simple syrup (which it totally didn’t need btw) i would use straight up red wine.
looked stunning too!! thank you so much!!
oh, and happy valentines day 🙂
Olivia says
Yay!! I am so happy to hear that 🙂 Thanks for coming back and letting me know how it turned out. It sounds crazy delicious!! Hope you had a wonderful Valentine’s 🙂 <3
Oana says
Gorgeous cake! I know that whenever I need layered cakes, I can turn to you! Good job!
Olivia says
Thanks so much, Oana!! xo
Amy H says
This is an amazingly rich and moist chocolate cake, I used cocoa from my local chocolatier Wilbur Chocolate. Added 1 tsp of espresso to dry mixture to enhance chocolate flavor. The frosting is so silky and delicious and thanks for the tip to chill in fridge to firm up the frosting – it was perfect! Definitely my go to and deleting all the rest ❤️❤️❤️
Olivia says
Hi Amy! Thanks so much for the great feedback, I’m so happy you loved this one 🙂
Oli says
Hi, excellent recipes, thank you! Quick question – is it possible to cover this cake with a thin layer of fondant? Alternatively, how to die SMBC blue (ocean theme)?
Thank you
Olivia says
Hi Oli! You can cover it with fondant. I would chill the frosted cake well first. If you plan to use this chocolate SMBC then I don’t think you’ll be able to get it to look blue. You can color a plain SMBC with color gels though. Or use a chocolate SMBC for a filing and then frost with a blue vanilla SMBC.
Debra says
I’ve made this cake a number of times, it’s fantastic! I need to bring cupcakes to a Christmas party this weekend, and am wondering if you recommend this cake recipe as cupcakes, and if you have any thoughts on baking time and yield?
Thanks so much—I’m learning to bake from your blog—and everything’s delicious!
Olivia says
Hi Debra! So glad you love this one and thank you for the sweet comment! You can totally make this as cupcakes instead. I recommend starting to check them at 15mins or so. Be sure not to fill the liners more than half full or so as the batter rises a lot. As for yield, my guess would be about 24 or so? Let me know how they turn out 🙂
Cheryl says
Hi!! I love your recipes a lot and you have truly taught me how to make Swiss meringue buttercream for which I am truly grateful! Question- I am making this cake with the vanilla buttercream- do you ever freeze your cakes after they are frosted? I am making it a few days ahead of a birthday party.
Thanks!
Olivia says
Hi Cheryl! Thank you for the sweet comment 🙂 I freeze cake “slices” but haven’t frozen a whole cake myself. That being said, with something like this it will be totally fine. Only cakes with fresh fruit or custard between the layers don’t freeze as well, but just a simple cake and buttercream will be totally fine!
Cheryl says
It was perfect! The cake was incredible and moist even after freezing and the buttercream was perfect- your vanilla recipe. Everyone loved it!
Olivia says
Yay! So happy to hear that 🙂
Tash says
This is 100% the perfect cake. I have made it 3 times, and it has been consistently amazing, I have a friend who has made it twice and it’s turned out perfectly for her as well.
I used it for a black forest cake (incredible!), then I used it twice for my 6 layer engagement cake (one was a test run), filled and covered with your vanilla buttercream, and with your white chocolate ganache drip painted rose gold.
This will forever be my go to cake recipe, I’ve had multiple people ask me for the recipe, and everyone who has eaten it has complimented me on it.
Everybody NEEDS to try this recipe!
Thank you a million times for this recipe!!!!
Olivia says
Hi Tash! Thanks so much for the amazing feedback, I’m so happy you loved it 🙂 Your cake sounds stunning! I would love to see it.
Kristhel says
Hi.. um, the frosting for this recipe.. if I double it will I be able to frost 3 layer 8 inch cake fully?
Olivia says
I think doubling it would be a bit much, especially for your mixer to handle! I would use these amounts:
6 large egg whites
2 cups granulated sugar
3 cups unsalted butter room temperature
10 oz good quality dark chocolate chopped, melted, cooled*
Diana Dsouza Udani says
Hi Liv,
Buttermilk, oil and water. Could you give the measurements in ml. When one uses the metric converter it changes the liquid measurements to grams.
This is the case with all your Chocolate cake recipe, whether German chocolate chocolate truffle or classic Chocolate cakes.
Could you please help.
Thanks so much.
Regards,
Diana
Olivia says
Hi Diana! 1 cup is 250ml.
Diana Dsouza Udani says
Hi Liv,
Would like to bake this delicious chocolate cake after reading all the reviews.
But the baking soda, salt, vanilla extract are mentioned in ml and not teaspoon or grams. Could you please help in that regard.
Many thanks,
Diana
Olivia says
Hi Diana! If you leave it on US Customary you get the amounts in tsp.
Kristhel says
How tall is each cake layer? 😅I cannot tell from the pictures
Olivia says
Hi Kristhel! Each layer should be about 1.5-2″ tall or so.
Angela Tavaglione says
This is the third recipe of your I’ve tried and they have all been amazing! Absolutely Perfect. I’ve become obsessed with your website. You’re a genius! Thanks for sharing all of your amazing knowledge. You make me look like a pastry chef to my friends and family. I think I love you!
Olivia says
Hi Angela! I am so happy to hear that, thank you for the awesome feedback 🙂 I can’t wait to hear what you make next!
Kym says
Absolutely love this recipe! I’ve made it twice now. First time for my daughter’s 9th birthday and then for my friend’s son’s first birthday. It was a huge hit with everyone both times. It’s the best moist cake I’ve ever made.
Olivia says
Hi Kym! So happy to hear that! It’s a fave over here as well 🙂
Karla luna says
Hey Liv, this is the best chocolate cake recipe I have ever tried. Moist and spongy is my favorite. Thank you so much for this recipe!
Olivia says
Hi Karla! I’m so happy you love it as much as I do 🙂
Catlin says
Im going to make this cake for my mother in laws birthday. Quick question could part of the sugar be subbed with brown sugar to deepen the flavor?
Olivia says
Hi Catlin! Yes, you can substitute up to half of the sugar with packed brown sugar.
Nancy says
Thank you for this recipe! I tripled the batter for a half sheet cake and baked at 325 for 55 minutes. I was nervous how thin the batter was but it came out moist and delicious. I love the swiss buttercream too, and two batches was enough for my half sheet.
Olivia says
Hi Nancy! Thanks so much for your tips and I’m so glad you love it!
Nina says
Hi olivia! I made this cake and it tasted amazing! The only problem i had is that it did sunk in the middle during baking… any tips on what may have gone wrong?
Thank you!
Olivia says
Hi Nina! Strange that it sunk during baking! Did you open the oven door too early? Or perhaps use too much raising agent? Those are the only things I know to cause sinking in the oven.
Hayley says
I’ve made this cake about 5 times this last week because it’s so good, but the middle never actually rose like the rest of the cake. This happened in two different ovens. Finally, I tried reducing the baking soda to 1 1/2 tsp and the baking powder to 3/4 tsp. Also, I swapped from using my light aluminum cake pans for dark ones. Cakes rose with a perfectly smooth top.
Olivia says
Hi Hayley! I’m so happy to hear that you love this cake! Strange about the rising, but good that you figured it out! Are you at high elevation by chance?
Hayley says
I am. I live near the Rockies.
Olivia says
Baking at higher altitudes may require some experimentation to see what works depending on how high up you are. Here’s a site I usually refer people to for testing: https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Jeanne Landes says
I wish I had read some of the reviews before making( which I normally do!)…tried this twice. both times the middle sank. ugh.
Olivia says
Hi Jeanne! Sounds like it was underbaked and needed more time in the oven. Unless you’re at high elevation? That could cause issues too.
Jill says
I made this cake for our family’s August birthday party and everyone LOVED it. Thank you!
Olivia says
Hi Jill! So happy to hear that! Thanks for the feedback 🙂