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.
Nina says
Hi. I’m just wondering why so much baking soda? 1/2 tsp is needed per 1 cup of acidic ingredient and you only have 1 cup of buttermilk as an acidic ingredient, as your cocoa is dutch processed. Won’t all that extra baking soda leave an aftertaste? Would love to understand your theory before attempting this. Thank you
Olivia says
Hi Nina! It’s just the amount the recipe needs to make a light and fluffy cake. The batter is very thin and liquidy. I’ve experimented with different proportions and these amounts yielded the best results.
emily says
do u think i could use butter in this recipie instead of the oil, and if not do you think i can use olive oil?
thx!
Olivia says
Hi Emily! Oil would be ideal since the butter will change the texture of the cake. Olive oil has a strong flavour so if you don’t mind that you can use it in the cake or any other oil.
Stephanie Ehlert says
I made a version of this cake in cupcake from for a wedding I did. I used the cake recipe and the Whipped Chocolate Buttercream frosting from the Chocolate Chip Cake. I filled the cupcake with raspberry filling and was able to add a swirl of the raspberry to the chocolate frosting. I had high praise for both the cake and frosting. This cake was the best chocolate cake I have ever made and even my cupcake tester (Dad) said he might actually start liking chocolate.
Olivia says
Hi Stephanie! So happy you loved it 🙂 Your cupcake versions sound delicious!
Dawn says
Hi! Can I increase the sugar in the cake? It’s a little “dark” chocolate flavored for me. Still delicious though!
Olivia says
Hi Dawn! Yes, you can increase it if you like. You could also use a simple syrup on the cake layers to sweeten and add moisture. https://livforcake.com/simple-syrup-recipe/
Catherine says
Hello Olivia!
I made 24 delicious cupcakes for my husband’s birthday. They were a success!!!!
Questions:
What type of vegetable oil do you recommend ( Canola, sunflower, Becel…) ?
With the high price of vanilla these days , I am always hesitant in trying different brand. I don’t mind paying if I can get a nice vanilla flavour . Is vanilla paste better then vanilla extract ? What about an organic type?
I would appreciate your advice . I am a vanilla fan ( except in perfume!)
Thanks for your advice !
Catherine
Olivia says
Hi Catherine! The type of oil doesn’t matter so much as long as it’s not too strong of a flavour. Mine is actually called vegetable oil, but canola should work fine too. Grape seed oil is great for baking but it can be pricier. The only difference with vanilla paste is that you get those flecks of vanilla beans throughout. You use it 1 for 1 the same you would vanilla. My favourite brand for vanilla products in Neilsen Massey.
Catherine says
Thank you for helping me with this. You are right, I do find that some oils take away the main flavour of the cake ! I like the idea of grape seed oil ,much lighter in texture as well. Will give it a try for sure!
Thanks and keep baking !
Olivia says
Let me know how it turns out! 🙂
Fran says
Hi Liv! I really love this recipe however I’ve baked it twice and followed the instructions and each time the cakes come out with a ring on the top. After I while the wet ingredients it foams a bit and even after incorporated with flour it’s still foamy. Any advice?
Olivia says
Hi Fran! Mine does that too, I think it’s because the batter is so liquid. They should still be perfectly baked and fine in the middle though. The foaming sounds like it’s just from whisking the wet ingredients/eggs, it’s totally fine 🙂
Fran says
Thank you! this helps alot. lol I made this recipe in cupcakes and they came out just perfect, it still had a little funny on the top it was kinda mushy to say the least.
M says
Hey, I’m just a little confused. New to baking lol. Am I mixing cocoa powder in the dry ingredients or just using that to dust the pan? Sorry if it sounds silly. Just need clarification.
Olivia says
Hi M! No worries at all, I can see how it would be confusing. The cocoa powder listed in the recipe — mix that with the dry ingredients. The cocoa powder for dusting the pan is totally separate and not listed in the ingredients. Just toss a little bit of it into a greased pan and shake it around until it covers the pan. Repeat with other pans. I hope that makes sense!
Leann Tsang says
Hi!
Would you know how I could convert this recipe for three 10″ cake pans?
Olivia says
Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html Based on this I would 3x the recipe. The batter rises a lot so make sure to only fill your pans half full.
Zainab says
The cake was cooked properly from the sides but not in the middle?? Whymmm
Olivia says
Hi Zainab! Sounds like it needed more time in the oven. Did you test it with a skewer?
Nafeesa says
Hi! I’m hoping to try this recipe for my sister’s birthday cake. I was just wondering whether using melted butter instead of oil will drastically change the overall outcome of the cake? I was hoping for moist and flavoursome, not dense.
Olivia says
Hi Nafeesa! If you want a moist and light cake definitely stick with the oil. Melted butter will totally work, but will make for a denser cake.
Jaimie says
These bake up so high and beautifully fluffy! Cake is tender and delicious. Served with peanut butter SMBC and filled with edible cookie dough.
Olivia says
Hi Jaimie! Thanks so much for your feedback. I’m so happy you loved it. I’ll have to try the pb & cookie dough combo. It sounds amazing!
Kelly says
Hi! I love this chocolate cake recipe it’s so delicious! How do I double up the recipe? I’m using 8 inch tins but theres not alot of rise to them, to get a taller cake with more layers would I double up the recipe or just bake another 2 layers? Thanks! 🙂
Olivia says
Hi Kelly! To double the recipe just change the Servings to 24. That should increase all of the amounts. The cake batter should rise a lot though, at least double in size. I would check your baking soda & powder to make sure they are still fresh and active.
AngelaT. says
Made this yesterday. Love the cake and the frosting. I was a little intimidated by the frosting but I followed the steps exactly, especially cleaning the bowl and beaters with lemon juice, and it went well. Frosting is so light. Beats regular buttercream frosting any day. The cake is really easy to make and turns out so moist. I baked in 8 1/2 in dark non-stick pans at 325 degrees for 35 mins. Checked and gave it 5 more mins, but I’m sure it was done at 35 minutes. Had a friend who bakes regularly try it, and she loved it. I’m sharing your recipe with friends and family. Thanks for sharing and providing great details.
Olivia says
Hi Angela! Thanks so much for all your feedback and tips! I’m so glad you loved it 🙂
Fenella says
Hi Olivia!
I have been using your Mocha Chocolate Cake recipe as it has been a favourite of my cousin. I just tried this recipe yesterday. We are not fond of sweets yet my family loved it! I reduced the sugar in the recipe and I used hot brewed coffee. It turned out great! I also made it in three 6″ round cake pans. It was perfect! I now found my go to Chocolate Cake recipe. Thank you so much!
Olivia says
Hi Fenella! Thanks so much for your feedback and your tips! I’m so happy you liked it 🙂
Danielle says
I have just tried this recipe also and it was amazing. Did you use the same amount just split over 3 6inch pans? Wanted to try this but wasn’t sure if I would have to reduce the batter amount. Would love your feedback.
Olivia says
Hi Danielle! I’m so glad you liked it 🙂 The recipe as is will work in three 6″ pans. The baking time might be slightly longer, but should be similar.
Daisy says
I was going to ask how I could reduce the sugar but not comprise on taste. I’d love to know by how cups I can reduce the sugar for the cake. Thanks !
Olivia says
Hi Daisy! I haven’t tried reducing the sugar in my cake myself and I don’t find it particularly sweet myself. You should be able to reduce it by 1/2 cup or so.
Amelia says
I LOVE this recipe. I first used it in the Turtle cake- amazing recipe as well!! But I didn’t let the cake rest long enough so it was too soft and broke. Therefore everyone smacked on the broken cake and it was amazing! Now this is a go to chocolate cake/cupcake recipe! So amazingly moist!!!
Olivia says
Hi Amelia! So happy to hear that. I’m glad you like it!
Danielle says
I am very keen to try this recipe in search of a go-to chocolate cake recipe. I recently made your coconut cake which was stunning. I did 3 6inch layers but found them slightly too high for my liking and frankly for my fridge/cake box :). So would this recipe yield similarly high layers as the coconut cake? If so, would you suggest I make either 3/4 or 2/3 of the recipe instead?
Olivia says
Hi Danielle! This one in three 6″ would be about the same height, yes. You could 2/3 the recipe and just bake in two 6″ pans though. You could also cut the layers in half horizontally for thinner layers. If you 2/3 the recipe and still bake in three pans you’ll need to reduce the baking time.
Danielle says
Hi Olivia
Thanks for all your tips. I decided to stick to your original plan of 2 8inch pans. The recipe is amazing and will be my new go to chocolate cake!!!
The only challenge I had was that the cake domed quite a bit despite following all your steps, using Fat Daddios pans and baking strips. I found in the past that chocolate cakes dome much faster than any other batters. Any idea why this could have happened? I managed to press it down after baking with a tea towel so no need to level but still wondered why chocolate batters seem more tricky?
Olivia says
Yay! So happy you loved it. Strange that it still domed using the strips. I would test your oven temp to see if it runs a bit hot. I find my chocolate cakes to dome less usually! I do wonder if it’s a temperature thing.
Kathy says
Hi,
What is the height of the 8” pans u used?? 2”or 3” for this recipe
Olivia says
Hi Kathy! My pans are all 2″ tall, but 3″ will work just fine too 🙂
Danielle says
I usually have 3 inch pans and the cake rose quite a bit so happy the pan was 3 not 2 inch only
Carly says
I would like to make this recipe into cupcakes. How many would I get out of the recipe? Would I need to double it to get 2 dozen?
Olivia says
Hi Carly! The recipe should make 18-24 depending on the size. The batter rises a LOT so don’t fill them more than half full.
Chocolate Cake says
I was skeptical that a from scratch recipe could be this good and soft and not super dense. By far the best cake recipe.
Thank u so much for sharing with us!!
Olivia says
So happy to hear you loved it. Thanks for the feedback! 🙂
Brenda Ternier says
This cake was delicious, my only upgrade was I used hot espresso instead of water. I made it for a volcano cake for my sons birthday, with a cream cheese icing layer and vanilla buttercream scratch coat, then covered in chocolate ganache and a raspberry compote for the lava. I never eat birthday cake, this was moist and delicious. Thank you!
Olivia says
Hi Brenda! So glad you loved it. Thanks for all your tips! It sounds totally delicious. I bet your son loved it!
Lindsey Hitchcock says
Hi!
This is my all time favorite chocolate cake recipe!!!
I am looking to adapt this recipe for 3 4 inch layers. I assume I would just cut the ingredients in half, but I was wondering if you had any other tips, especially regarding baking temp and time? Thank you!
Olivia says
Hi Lindsey! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html It doesn’t list 4″ pans though, so not totally helpful :\ Baking temp should stay the same, time would depend on how full the cake tins are. You may just need to keep checking them to see how they’re coming along. Sorry this wasn’t more helpful!
Lindsey says
Hey Olivia!
Made half a batch of your batter and it made 4 4″ layers. The layers were a bit thinner than usual, but I think if I divided all the batter into only 3 layers the pans would’ve been too full. Next time I will probably just make 3 thicker layers and toss out the extra batter. I baked the cakes at 350 degrees and they were finished at 25 min.
Just thought I’d let you know how it went! Thanks again for all the great recipes!
Olivia says
Awesome, thank you SO much for letting me know how it worked!! xo