A rich, moist, classic, and completely from-scratch homemade Chocolate Cake Recipe! Surprisingly simple, this cake is fudgy and full of decadent chocolate flavor (thanks to key ingredients like buttermilk and brown sugar). I like to frost this cake with a silky chocolate buttercream, but include other frosting options for you in the recipe!
The Only Homemade Chocolate Cake Recipe You’ll Ever Need
This chocolate cake is not new to the blog. I originally published it over two years ago after a ton of trial and error… a ton. In fact, it took me almost 5 months of failed cakes and frustration to perfect this homemade chocolate cake recipe.
And after many, many, many disappointing cakes, it was clear from the first fudgy forkful that this one was a winner. In fact, it’s one of my proudest creations on the blog to-date, and I even used it as the base for my German Chocolate Cake.
Today I’m bringing it back with more notes and helpful tips, but the recipe remains unchanged (because there’s no need to mess with perfection!). This chocolate cake has already earned a fair number of 5 star ratings, but I’d love to hear what you think! Leave me a comment and a rating once you try it out (please!).
Frosting: So Many Choices!
I frosted this cake with my favorite, silky smooth chocolate frosting. In my opinion a good chocolate cake needs a good (decadent) chocolate frosting, and this one is it. Chocolate lovers… you can thank me later.
However, if you’re looking for something a little different I included a few other options in the recipe. Two of my favorite options would be my Cream Cheese Frosting or Swiss Meringue Buttercream. Or maybe the Peanut Butter Frosting (because peanut butter and chocolate!)… so many options!
How to Make Chocolate Cake Moist
Each ingredient in this chocolate cake recipe was carefully chosen to make for a moist chocolate cake.
- Buttermilk gives this cake a great flavor but also keeps it soft and moist. If you don’t have buttermilk on hand, you can use my easy buttermilk substitute instead.
- A blend of butter and oil gives us a cake with great flavor that’s also moist. Don’t substitute the oil for butter or your cake will come out dry, and don’t substitute the butter for oil or you’ll lose some of that great butter flavor!
- An extra egg yolk contributes to the tender, melt-in-your-mouth crumb.
- Brown sugar combined with white granulated sugar is also key. The molasses in the brown sugar adds to the flavor and, surprise, makes the cake moist.
Ingredients for Chocolate Cake
Another way to keep this chocolate cake moist is to take care that you do not over-bake it. Make sure that your oven temperature isn’t running hotter than it is leading you to believe (I keep two thermometers in my oven to make sure the temperature is accurate), as an oven that’s too hot will over-bake your cake in your hurry and it will come out dry and crumbly.
How to Make Chocolate Cake
Chocolate cake really doesn’t get much easier than this. I’ll often use my stand mixer to make this batter, but doing it by hand is absolutely an option. Simply:
- Whisk together your dry ingredients (including your sugar and brown sugar).
- Add wet ingredients (minus hot coffee) and stir until well-combined. OK now once wet and dry ingredients are combined you can add your hot coffee. Stir carefully (don’t splash yourself!) and make sure all ingredients are well-combined.
- Pour into two round cake pans that have been lightly greased and floured (or sprayed with baking spray) and make sure you line the bottoms with parchment paper first! Your cakes will never stick if you follow this step!
- Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
When checking to see that my chocolate cake is finished baking, I do the “toothpick test” mentioned above.
However, I really look for the toothpick to come out with a few moist crumbs (not with wet batter, they should distinctly be crumbs) and not to come out completely clean. The cake will continue to bake in its pans while it’s cooling, so if the toothpick comes out completely clean then you run the risk of the cake over-baking and drying out while it’s cooling. We want a moist chocolate cake, so look for crumbs!
A crumb coating is always a good idea — apply a thin, even layer of frosting to catch all of your crumbs and then place the cake in the freezer for 15 minutes. Remove and frost completely for a crumb-free frosting!
Do I have to use Coffee in My Chocolate Cake?
No, actually you can use hot water instead. However, it is important that you use a hot liquid, whether coffee or water. The reason for this is that the hot water will “bloom” your cocoa powder, fully developing the chocolate flavor in this cake.
Now here’s why I recommend using coffee: It won’t make your cake taste like coffee but it will enhance the chocolate flavor. Since I’m not actually a coffee drinker I keep a jar of instant coffee in my house specifically for this chocolate cake recipe — I just dissolve a teaspoon of instant coffee into hot water before adding it to my batter.
Can I use this recipe to make Cupcakes?
You can, but I’ve found that this chocolate cake recipe is so moist that the cupcakes sometimes try to just fall apart, and you really need a fork to eat them. Because of this, if you’re looking for a good chocolate cupcake recipe I really recommend trying my easy chocolate cupcake recipe instead.
If you still want to make cupcakes, this recipe will make about 22-24 cupcakes. Fill each cupcake liner no more than ⅔ of the way full and bake on 350F (175C) for 16-18 minutes. Don’t get me wrong, they’re incredible, just make sure to keep a fork handy 😉
Can I substitute Self Rising Flour or Cake Flour?
I do not recommend substituting self rising flour for this recipe. Self rising flour contains baking powder and salt and this recipe already has its leaveners and salt accounted for. I can’t guarantee results if you try the cake this way.
As for cake flour, I’ve never used it with this chocolate cake because it simply has never been necessary and I don’t often keep cake flour on hand. I specifically developed this recipe to work with all purpose flour and deliver a soft, moist, and stable but not at all dry crumb. If you try it with cake flour I’d love to hear how it works for you, though!
Can I Freeze This Chocolate Cake?
Yes, you can freeze the layers (after they’ve cooled completely) by wrapping them very well with plastic wrap and then freezing. The cake may also be frozen after it’s frosted. To do this I would place your cake in the freezer for about 10-15 minutes or until the frosting is firm, remove it and wrap very well and then return to the freezer. This cake may be frozen for up to a month.
More Cake Recipes to Try:
Enjoy! I’d love to hear how this recipe works for you!
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The BEST Chocolate Cake Recipe
Ingredients
- 1 ¾ cup all-purpose flour (205g)
- 1 cup brown sugar packed (200g)
- 1 cup sugar (200g)
- ¾ cup natural cocoa powder (I do not recommend substituting Dutch processed) (75g)
- 1 ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter melted (113g)
- ½ cup canola oil (may substitute vegetable oil) (118ml)
- 2 large eggs + 1 egg yolk room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup buttermilk¹
- ½ cup hot coffee² (or 1 teaspoon instant coffee dissolved into ½ cup hot water) (118ml)
Silky Chocolate Buttercream³
- 1 cup semisweet chocolate chips (170g)
- 1 cup unsalted butter softened to room temperature (226g)
- 2 cups powdered sugar (320g)
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 2 Tablespoons heavy cream (30ml)
- ¾ cup mini chocolate chips optional
Instructions
- Preheat oven to 350F (175C) and prepare two deep 8" round cake pans⁴ by lining the bottoms with parchment paper and lightly greasing and flouring the sides. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.
- Add melted butter and oil, stir well.
- Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape down sides and bottom of bowl.
- Stir in vanilla extract. Gradually add buttermilk and stir well.
- Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).
- Evenly divide batter between prepared pans. Bake on 350F (175C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).
- Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.
Chocolate Buttercream Frosting
- In a microwave-safe bowl, microwave chocolate chips at 15 second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).
- Cream room temperature butter with an electric mixer. Stir in slightly cooled chocolate and beat well.
- Gradually add sugar, scraping down the sides and bottom of bowl occasionally.
- Sprinkle in salt and vanilla extract, stir well.
- Gradually add heavy cream, increase speed to high and beat for 1 minute.
- Spread a thick layer of frosting over the top of one cake round and sprinkle with mini chocolate chips. Top with second cake round and evenly frost cake. Slice and serve.
Notes
- Cream Cheese Frosting
- Chocolate Cream Cheese Frosting
- Swiss Meringue Buttercream
- Peanut Butter Frosting
- Vanilla Frosting
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Recipe originally published 02/27/2017.
Marcy
Made this cake for the first time—delicious!!! Reminded me of the chocolate cake I used to get from my hometown bakery. Used a different chocolate frosting recipe. Will definitely make again this cake again. Thank you!!!
Emily @ Sugar Spun Run
Thanks for your review, Marcy! We’re so happy it was a hit for you ❤
Carlia
You are 100% allowed to claim that this is the BEST chocolate cake. I baked it yesterday and between 5 people, we finished the cake within an hour. Will be baking it again this weekend. The cake is also easy to make by hand instead of using an electrical mixer.
Emily @ Sugar Spun Run
Thank you, Carlia! We are so happy it lives up to its name 😊
Sara Bauer
I love this recipe as is, but I am going to make it as a grooms cake for my sister’s wedding. I’ve been researching how to stabilize buttercream to be more heat resistant (it is an outdoor wedding 😭) and if I sub 1/2 of the butter for crisco, and add 1tbsp of merengue powder for each lb. of powdered sugar, do you think that will still do the trick for this icing?
Thank you!
Emily @ Sugar Spun Run
Hi Sara! Without trying it ourselves, we aren’t sure how it will turn out. The heat is always challenging when it comes to frosting though 🙁
Bridget
Any suggestions for a triple layer 8″ round? I haven’t made this yet, but am looking for a somewhat sturdy cake recipe for my peanut butter buckeye cake. It looks like it slices well in the photo?
Emily @ Sugar Spun Run
Hi Bridget! This cake is pretty sturdy. If you’d like three 8″ layers, you’ll need to increase the ingredients by 50%. Hope that helps 🙂
Becky Rodrigues
Hey Sam!
I’m excited to make this cake this weekend. I’m also making your red velvet :).
For this chocolate recipe, could I use the same amount for three 6 inch pans? And what would you suggest for bake time/temperature?
Thank you!!
Emily @ Sugar Spun Run
Hi Becky! This recipe will make enough for three 6 inch pans. You will use the same temp but will need to bake them for less time. Enjoy! 🙂
Tash
Hi I’ve not tried this yet but is there a reason why the sugar is 200g for both types? Rather than half n half? Will it not be over sweet with the added 200g of sugar?
Sam
Hi Tash! I have found that the combination of the 2 gives you the best flavor. 🙂
Deb
I am planning to try this recipe. It looks and sounds delicious I do have a question. Would it work for me to substitute half of the canola oil with unsweetened applesauce to cut down a bit of the fat? If not, I will stick to the recipe as it is written 😊
Emily @ Sugar Spun Run
Without trying it ourselves, we can’t say how that would turn out. If you try it, please let us know how it works for you!
Simcha
This cake is SO good! I paired it with your vanilla frosting and they went together so well!
Janne Smith
I only have dutch processed cocoa will this work well?
Sam
Hi Janne! I really don’t recommend it here. 🙁
Alyssa
i haven’t made this yet, but do you know if it would be possible to cut each cake layer in half (to make four layers) once baked or would they break? thanks
Sam
Hi Alyssa! That will work just fine. 🙂
Anju
I tried this cake and it was one of the best moist chocolate cake I made. Thank you very much Sam for sharing this receipe.
Sam
I’m so glad you enjoyed it so much, Anju! 🙂
Sharon
Just getting ready to make this for my third time. It’s now my go-to chocolate cake….so delicious! The first time was the two round layers, the second was in a larger sheet pan, which made the cake about 2″ deep, and this time I’m doing a 9 x 13 pan.
Emily @ Sugar Spun Run
We’re so happy you love it so much, Sharon ❤
Tui-Maira Ross
Omg! Soo good. Not one to rate recipes but this was as stated. The best chocolate cake. Yummm
Samantha
For making a bigger cake, how high up should I fill the pan with this batter? Thinking of making a 12″ round.
Sam
Hi Samantha! About 2/3 of the way full. 🙂
Anne
Oh my, this recipe was just fantastic. never making a boxed cake again! The boxed ones always turn out so dry and crumbly. This cake was the opposite! Perfectly moist and the crumb texture was amazing. The addition of the hot coffee really brought out the flavor! I paired this with Sam’s vanilla frosting recipe and it was divine.
a bonus was that this cake baked nice and flat with no dome (a struggle I have with cakes) which made the decorating a breeze!
10/10
Emily @ Sugar Spun Run
Sounds like your cake was absolutely perfect, Anne! We are so happy our recipe was such a success for you. Thanks so much for your review–enjoy! ❤
Becky
Hello Sam!
Thank you so much for this recipe!
I was wondering if I could do this a week in advance and store the full frosted/decorated cake in the freezer? If so, how would you do that?
Thank you!
Becky
Sam
Hi Becky! To freeze it you’ll want to stick the finished cake in an air tight container in your freezer, and of course remember to pull it out with enough time for it to thaw. I always forget to leave thawing time. 🤦♀️ 🙂