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!
Let’s bake together! Head on over to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!
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
Recipe originally published 02/27/2017.
Carol Beckwith
I discovered your website recently. The buttermilk pancakes and english muffins are superb. My family’s Easter tradition is that we bake a cake with my grandmother’s Nordic Ware lamb cake mold. The head always falls off because we bake the cake for flavor and texture and don’t want a too-heavy, dense pound cake texture. Do you think this cake is sturdy enough to use in my lamb cake mold? Thank you for your recipes. I have them lined up to try each one.
Sam
Hi Carol! I’m so glad you are enjoying everything. I’m not really sure how this cake would hold up. I know people have done it with the pound cake but that’s not what you are looking for. I would be worried this may not be quite sturdy enough.
Cheryl C.
OMG. Made this for by boyfriend’s birthday and paired with your peanut butter icing. He isn’t a big cake eater but I went down for seconds the next day and it was gone. He loved loved the combination of the icing and cake. I love the tip on the parchment paper and a “crumb” layer icing. My dad bought me a Hershey’s cookbook when I was a kid and this is the best chocolate cake I have made. Thank yo so much for all you do.
Sam
I am so glad everyone enjoyed it so much, Cheryl! You are so welcome! I really appreciate your kind comment and I’m glad it was such a hit. 🙂
Savi
This is by far…FAR… The best chocolate cake recipe I’ve used! I read your notes on why you did what you did and it makes perfect sense. I also baked the cakes with ½ cake flour and ½ AP just to see the difference. I actually thought it worked really well and gave a finer crumb texture. Thank you for this awesome recipe! Looking forward to more of your wonderful baking! 🤗😊
Sam
I’m so glad you enjoyed it so much, Savi! 🙂
Janet
Hi, would this cake hold under fondant?
Sam
Hi Janet! That should work just fine. 🙂
Namrata
Hi Sam!
Super excited to try this recipe. One question- Can we substitute brown sugar with equal quantity of raw cane sugar or it cant be omitted?
Thanks!
Sam
I have never tried it, but I think it would work. Let me know how it goes if you do try it. 🙂
Sadie
Hi Sam, I can’t wait to try this out. Question— would you recommend decreasing the amount of buttermilk substitute since it is thinner than regular buttermilk, or will the full 1 cup be fine? Thanks!
Sam
Hi Sadie! You will want to use the full cup of the buttermilk substitute. 🙂
kathryn vasil
I want to make this for my dad bday but was wondering if I make more layers would I need to do 1.5 recipe of frosting? I always don’t make enough frosting to make the cake look pretty. Thanks love all your recipes
Sam
Hi Kathryn! If you increase the size of the cake you will definitely want to increase the frosting as well. It’s always better to have too much frosting rather than not enough if you ask me. 🙂
Dana
Delicious!! Made this cake for my birthday and then made it again 2 weeks later! We added 1.5 tablespoons coffee to the frosting recipe. The second time we added chopped walnuts to the inner layer and on top – so yummy! Thank you for a wonderful recipe!
Sam
I’m so glad everyone enjoys it so much, Dana! 🙂
Sydney Brandt
Hi! I love this recipe it tasted so good! I’m going to make a birthday cake for a friend was wondering if this recipe would work in a giant donut mold cake pan?
Sam
I’m so glad you enjoyed it so much, Sydney! It should work in your pan but your bake time may be different. Make sure you don’t overfill you pan. Enjoy! 🙂
Lila Stephens
This cake is so good!!! 100% recommended! delicious!
Sam
I’m so glad you enjoyed it so much, Lila! 🙂
Mark
Well Sam, one of your recipe was a huge hit again! I was looking for a great chocolate cake recipe and this one is the best!! My 80 year old mother-in -law said it was the very best chocolate cake she ever ate!! I made it in 9″ pans and frosted it with a vanilla butter cream icing that I substituted buttermilk instead of heavy cream. Thanks again!!!
Sam
That is so great to hear! I’m so glad everyone enjoyed it so much, Mark. 🙂
Katie
Looking to make a two-tier cake, chocolate and vanilla. Is your American Buttercream Frosting a good pairing (for decorating purposes)?
Sam
Hi Katie! That will work great! I hope you love the cake. 🙂
Cj Cooper
Does this cake recipe stay together good when icing?
Sam
Yes it is great for frosting! 🙂
Megan
Hi Sam!
Love your recipes! You are my go to when I want to try anything new!
I’ve made this recipe before but I was curious how you thought this would go as a sheet cake? And any alterations I’d need to make to temperature or time?
Sam
Thank you so much, Megan! I’m so glad you have enjoyed everything so much. This cake will fit in a 9 x 13. You won’t need to change the temperature, but the bake time will change. I haven’t tried it so I can’t be sure how long to bake it but just keep an eye on it. If you do try it I would love to know how long you bake it. Good luck! 🙂
Ellen
Hi Sam! Hoping to make this for my sister’s birthday coming up. Have you used a Bundt pan for this recipe? If so, anything I need to know? Thanks!
Sam
Hi Ellen! I have not made it in a bundt pan, but it should work. Your baking time will be different. I hope your sister loves it! 🙂
Samantha
Hello Sam,
Super excited to try your recipe. But I have a few questions I would like to ask first. 1- I am in Colorado so we are higher allttuide should I add more flour and eggs? As I have to with most recipes.
And I am making this for a dear friend for her 45th B-Day and would like to add alcohol do I need to adjust for the extra liquid I will be adding?
Sam
Hi Samantha! Unfortunately I’m not familiar with high altitude baking so I wouldn’t be able to give any recommendations there. If you use less than a tablespoon of alcohol you probably don’t need to make any other adjustments but if you use more than that you will need to reduce the amount of coffee that you add. I hope everyone loves the cake! 🙂