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.
Tamelynn says
I’ve made this cake recipe for a few family events. It’s by far the best chocolate cake I’ve made to date!!
Thank you
Olivia says
Hi Tamelynn! So happy you love it. Thanks for the feedback!
Meera says
Can I use self rising flour instead of plain flour and omit the baking powder, or do I also have to omit the baking soda. I can’t use plain flour as it had ran out in the store. 🙁
Olivia says
Hi Meera! You would need to omit the baking powder and salt but I’m not really sure re: baking soda.
Breanna Young says
do you think this recipe would be suitable for being covered in fondant?
Olivia says
Hi Breanna! I think it would be fine.
Mila says
Hi, I have a question. Most chocolate cake recipes require natural cocoa powder, because the acid is necessary for the baking soda. But you don’t seem to have that problem, why?
Olivia says
Hi Mila! I replied to your question before on my Mocha Cake. The buttermilk, coffee, and brown sugar are acidic and react with the baking soda.
Kelly says
Absolutely love this cake! Every time I’ve made this cake its always a hit! I want to make a 4 layer 10 inch version.. how much do I double up the recipe for? Just double or more? Thanks x
Olivia says
Hi Kelly! So happy you love this one. Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Based on that two 8″ = one 10″ so you’d need to 4x the recipe. But I would double the recipe and do two batches.
Kelly says
Thank you for that! Also, if i double the recipe and put into 2 10″ what does that do to the time? Do I use the same temperature? Sorry for all the questions.. still learning
Olivia says
No problem at all! Same temperature but baking time may vary slightly. It’s hard to say exactly what it will be. Be sure not to fill the pans more than half full. The batter is thin but rises a lot!
Kelly says
I’ve just baked the whole recipe into 1 10 inch pan and found it only to rise to 1 1/2 inches thick. The baking powder and bicarbonate is in date and i use bake even strips. What am i doing wrong? I’m in the UK, plain flour is all purpose isn’t it? Please help! X
Olivia says
Hi Kelly! That is about the height of the cake layers I get. Each 8″ layer is 1.5″ tall, maybe slightly higher. If you want taller layers you’ll need to increase the recipe more.
Mtee says
Hi liv!
Im a huge fan of your cakes, this is the first time i try this recipe but i think i made a mistake. The batter wasnt fully mixed but i had already poured it into the pan! So I mixed whatever was left with and poured it in will that be a problem?
Olivia says
Hi Mtee! I think it will probably be ok, but you should mix the batter for a couple minutes in the mixer next time. Let me know how it turned out!
Elika:D says
Baked the chocolate cake in 3 6 inch tins, came out really tall and moist! Super happy with how it came out, thank you so much! <3
Olivia says
Hi Elika! Thanks so much, I’m so happy you loved it! 🙂
Elin says
That’s awesome, thank you a lot 🌺💕
Krys says
Cake rose a lot, was super moist and delicious!
Olivia says
Hi Krys! So glad you liked it 🙂
Bryan says
Why didn’t my cake rise even despite me following the recipe? What did I do wrong? Can someone help me please
Olivia says
Hi Bryan! The cake should actually rise a LOT. I suspect that your baking powder and/or baking soda are expired and no longer active.
Samantha Brown says
LOVED THIS RECIPE. I was wondering, are you able to put chocolate in instead of the cocoa powder or will that ruin the cupcakes?
Olivia says
Hi Samantha! So glad you loved it 🙂 I haven’t tried it with chocolate instead of cocoa powder and it would require some experimenting to test it out. Let me know if you try it!
Constance says
Will surely try them
Olivia says
Hi Constance! I hope you like it 🙂
Kimberly Kalleberg says
I can make cupcakes from this recipe right?
Olivia says
Hi Kimberley! Yes, start checking them at 15mins or so and don’t fill the liners more than half full. The batter is very thin and rises a lot.
Diana says
Made this today..loved it..though I like your chocolate truffle more..:)
Olivia says
Thanks Diana! Glad you loved it 😀
Fran says
Hi liv what would be the serving size for 9″ cake about 2:” high?
Olivia says
Hi Fran! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html How many 9″ pans were you wanting to use?
Manraj says
Can we substitute granulated sugar for coconut sugar?
Olivia says
Hi Manraj! Yes, that should be fine.
pauline says
hey liv…. i love this chocolate cake recipe and have been trying to make cupcakes with it but i have some issues…..alot of the cake gets wasted on the liners and the cupcake is very light and small….i think i want to try a creaming method instead to get a thicker cupcake ….how do you suggest i go about fixing this issue…also if your taking recipe suggestions id love to see a choconilla/marble cake recipe..thaaaaanks
pauleen says
alsoooo…. if i do it with the creaming method the will the amount of veg oil be equal to the amount of butter i use? thaaaanks😋
pauleen says
alsooo if i can mix butter and oil to retain the moist ness because i just looooooooooooooove how moist this cake is
Olivia says
Hi Pauline! I saw you asked about this in my FB group so hopefully that helps. I’ll add a marble cake to the list! 🙂
Anushka says
Hi! I have made this recipe in cake form many times and it has come out great! However, when I tried making it into cupcakes, they sank in the middle. Do you know why this happened? Thanks so much!
pau says
this has happened to me too but i realised its because i took the cupcakes out too early
Olivia says
Hi Anushka! I haven’t tried making it as cupcakes myself, but I know others have made them will success. Did you make any changes to the recipe?
Cam says
Woudl cake flour work in the recipe?
Olivia says
Hi Cam! I haven’t tried it with cake flour myself but it should be ok. It’s already more of a delicate cake though, so the cake flour might make it more so.
Pau says
hey liv…. I’ve been religiously following your recepies and my q is …can I scale up or down any of your recipes
Olivia says
Hi Pau! You can totally do that by adjusting the Servings up or down 🙂
Cristina says
Can I freeze the cake after its been cooked? – Not including the frosting?
Olivia says
Hi Cristina! Yes for sure. Double wrap the cooled cakes in plastic wrap and freeze for up to 3 months.