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.
sheenz says
Hi,
love the oreo cake so I tried this version today.
i’ve used the straps for the flat top cakes and i divided the mix between 2 8inch tins.
But the cakes when i took them out of the oven looked fab. After 10 min of cooling they have shrunk away from the sides of the tin and sunk a little too.
Never had this before! Any reason you can think off as to why this has happend?
help!
Olivia says
Hi Sheenz! Is it possible they were overbaked? I’ve had that happen to cakes that I left in the oven for too long before.
StephiesWorld says
Hey Liv!
This is my 6th cake I’ve made from your recipes now!
They’re…. simply incredible. Clear instructions, I’ve never failed (whereas other recipes have!!)
I’m so glad I found you ❤️❤️
From a UK fan, thank you!
Olivia says
Hi StephiesWorld! So happy you love my recipes and find them easy to follow. Thanks for the feedback!
Kelly says
This is the BEST chocolate cake I have ever made. I’ve mDe it dozens of times and it’s always perfect. I have a request for a family birthday to make a gluten free chocolate cake. Will this work with gluten free flour? Any other tips for converting you’d recommend? I’d hate to have to use a different recipe. Thank you! Love your recipes!
Olivia says
Hi Kelly! So glad you loved it! I haven’t tried it with GF flour myself but I know others have. Make sure it’s a proper GF AP flour blend.
Julie Knight says
This cake is the best moist chocolate cake I have made, tested and had amazing feedback on from everyone I have made it for! So Thanks so much for sharing your amazingly delicious recipes with us all
Olivia says
Thanks so much for the wonderful feedback, Julie!
Tulika says
Hi i am a new baker, this cake looks yummy… my cakes are always in dry side or sometime is very heavy/dense not fluffy at all…however, my younger sister gave your recipe to follow as she got an amazing result…the measurements are mentioned in cups…what cups you are referring the tea cups or the measuring cups….can you let me know in gms…
Olivia says
Hi Tulika! There is a metric converter below the list of ingredients. I hope you love this one!
Alice says
Hi Liv
Thank you for your amazing recipes. can this recipe be used if I want 3×9″ cakes and do I double the recipe. or better still do you have a chocolate recipe suitable for 9 inch pans. thank you
Olivia says
Hi Alice! 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 I would either 2x or 2.25x the recipe for three 9″ pans.
Zane says
Hi. How many cupcakes can this recipe make? I hope you can answer today. I need to make it today for my uncle’s birthday.
I already baked this twice btw and it never fails. It’s now my go to mocha cake recipe. And chocolate sponge. It’s perfection!!
Zane says
Oh I thought was commenting on the mocha cake page. But either way. Both cakes are phenomenal. 🤤
Olivia says
No worries! Glad you like them both 🙂 This particular one makes a bit more batter than the mocha one, so you could use this one instead if you want to get more cupcakes out of it. Just use hot coffee instead of water. Let me know how the cupcakes turn out!
Olivia says
Hi Zane! It should make 18-24 or so depending on size. The batter is thin and rises a lot. I’m so happy you love it! 🙂
Zane says
Thank you so much for your quick response! Really appreciate it. I’ll definitely let you know how it will turn out! Thanks!!
Pamela says
Another winner! My husband couldn’t stop moaning with each and every bite. It doesn’t matter which cake I make, they’re all so moist and tasty. They’re so good you can eat it without any icing. Thank you so much for sharing your recipes.
Olivia says
Hi Pamela! I’m so glad you both loved this one. It’s a fave over here! 🙂
Sravya says
hi,
This looks like a beautiful moist cake.
How to change the serving size for a 9*2 inches cake pans. I have two of them
Olivia says
Hi Srayva! 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 I would 1.25x the recipe for two 9″ pans. You can change the Servings to 15 to get the amounts.
anwitasinha says
Nice explanation. Thanks for sharing this amazing recipe.
Maria says
Hello! What are your thoughts in using black cocoa powder? Pls let me know.
Olivia says
Hi Maria! You can replace some of the cocoa but not all of it. I’ve done it a couple times here:
https://livforcake.com/oreo-cake/
https://livforcake.com/baileys-guinness-cake/
Meg says
I read recipes all over the internet but rarely come back to leave a review. But I had to for this cake. It was perfection. I ended up using 1/2 cup hot coffee and 1/2 cup hot water and it was perfect. I have baked many cakes, and this one was the best by far. I paired it with ermine frosting and we called it a “whoopie pie cake”. YUM. I’m printing this recipe out and will never make a different chocolate cake. Thank you!
Olivia says
Hi Meg! Thank you so much for taking the time to leave a review. I really appreciate it. I’m so happy you loved this recipe!
Priya.R says
I love this recipe. I have tried atleast three other recipes before and they didn’t turn out the way I wanted to, but this cake….is just AMZAING. It’s moist and rich! I made this cake four times as a base for birthday’s of friends and family.
Olivia says
Hi Priya! So happy to hear you love it. Thanks for the feedback! 🙂
Katie says
Hi, can you make this the day before eating? for example can I make it and assemble then eat the next day? should I store in the fridge or should I make everything the day before then assemble the day of eating. thanks so much I love your recipes!
Olivia says
Hi Katie! You can totally make it in advance. I would refrigerate and then take out 2-3 hours before serving but it will be fine at room temp for 2-3 days or so as well.
Maja says
Hi!
I had great results with this cake, but the last few times I made it it collapsed after taking it out of the oven. Still delicious, but not as light.
What could be the problem?
Thanks!
Regards,
Maja
Olivia says
Hi Maja! If it collapses after coming out of the oven that means it wasn’t done cooking yet. How do you test to make sure your cakes are done? Here’s my checklist:
1. Peek through the oven window. To see if the cakes are a nice golden brown.
2. Nudge the oven. Gently nudge your oven (assuming it’s free-standing and not built in). If there is any jiggle in the center of the cakes, leave the oven door closed and bake for a few minutes longer.
3. Nudge the pans. Open the oven and gently nudge the pans. If there is any jiggle in the center of the cakes, close the oven door and bake for a few minutes longer.
4. Poke the cake. Gently poke the top of the cake with your finger. If the cake is firm and springs back, it’s ready for the next step.
5. Toothpick test. Insert a toothpick into the middle of the cake. When there are a few crumbs on the toothpick, the cake is ready. You want crumbs on there because the cake keeps cooking when you take it out of the oven.
Maja says
Hi,
I always do the toothpick test. My oven is not free standing, but I gently open the door a little bit and then I do the jiggle and the toothpick.
No jiggle, toothpick only had a few crumbs…
Regards,
Maja
Olivia says
Has anything changed since you started having these issues? New oven? Different type of cocoa powder, etc?
Aisha says
Absolutely loved it! Didn’t risk making the Meringue Buttercream , so we opted for the traditional buttercream frosting.. Thank you for this amazing recipe..
Olivia says
Hi Aisha! Glad you loved it 🙂
Sling says
Hi there!
So excited to make this cake, it sounds absolutely wonderful! I was just wondering, can you make this cake ahead and if so, would you recommend storing it in the fridge or can I leave it out (fridge is jam packed!) as it is still relatively chilly where I am!
Olivia says
Hi Sling! The cake will be fine at room temperature for 2-3 days 🙂
Cheryl says
I’m sitting here eating my first slice of the most delicious chocolate cake ever! Moist, chocolate-y perfection. I baked it for 30 minutes in three 8-inch pans because I thought it might be a tad too much for just two pans. Spot on! Thank-you for this recipe.
Olivia says
Hi Cheryl! I am so happy you love it. Thanks for your tips and feedback 🙂
Tricia says
Have used this recipe over 3 times for various birthday cakes and it is always a winner! This time, I doubled the recipe and made it in 3, 8 inch cake pans. They came out really nice, and would have been possible to get 6 layers as well had I decided to cut each layer up. I frosted the cake with a simple whipped chocolate ganache 1:1 ratio of cream and chocolate, 500g each iced and frosted 3 layers nicely with some to spare.
The only modification I made was to add espresso powder in the hot water, and some pepper extract into the batter at the last stage to give the cake a peppermint finish!
Tricia says
Oops meant to say “peppermint extract”!
Olivia says
Hi Tricia! I’m so happy you love this one. Thanks so much for all your tips!
Melissa says
Hi Liv
I want to make the cupcake version of this cake. I want to add a tasty filling/center. Is that possible? Any ideas?
Thanks!
Melissa
Olivia says
Hi Melissa! You should be able to core the cupcakes and add a filling. Let me know what you try!