One of my all time favorites, this is my moist, fudgy, and completely from-scratch chocolate cake recipe. It comes together in one bowl and pairs well with any frosting! Recipe includes a how-to video!
Why You’ll Love This Chocolate Cake Recipe
- One bowl recipe! We’re keeping it super simple here today, just like my yellow cake and my spice cake recipes!
- Basic ingredients. All-purpose flour, natural cocoa powder, and buttermilk (or my easy buttermilk substitute!) are as complicated as this gets.
- No mixer needed! While I often use my stand mixer to make this cake, mixing by hand is absolutely an option here.
- Adaptable: you can make a hefty two layer 8” cake or 9” cake, or you can do a 3-layer cake–instructions for this are in the printable recipe below!
- Very little chance of over-mixing. I use a version of the reverse creaming method, which means it’s highly unlikely (but not impossible!) to over-mix this batter.
A long-time favorite recipe
This chocolate cake recipe is not new to the blog. I originally published it several 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 recipe (not as bad as my macarons, but close!)!
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 and my Ding Dong 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!).
What You Need
Each ingredient in this chocolate cake recipe was carefully chosen to make for a moist and flavorful chocolate cake recipe.
- Buttermilk gives this cake depth of flavor and keeps it soft and moist. If you don’t have buttermilk on hand, you can use my easy buttermilk substitute in a pinch–but real buttermilk is best!
- Oil and butter give us a moist cake with great flavor. This combination is especially important if you need to refrigerate your chocolate cake (which could dry out your cake). I originally used canola or vegetable oil in this recipe, but have learned avocado oil works just as well and this is my current go-to.
- An extra egg yolk contributes to the tender, fudgy, melt-in-your-mouth crumb. If you don’t want to waste your leftover egg white, save it to make some candied almonds.
- Cocoa powder. It’s important that you stick with natural cocoa powder here, since we are only using baking soda. Using dutch process cocoa could cause rising issues in this recipe.
- Hot water/coffee will “bloom” your cocoa powder, fully developing its flavor. Note that using coffee won’t make your chocolate cake taste like coffee, but it will enhance the chocolate taste even more than plain hot water would. On the other hand, if you really like coffee and want a coffee flavor, you can always frost this cake with my coffee frosting (I actually like to use the variation in that recipe to make a mocha frosting with this cake)!
SAM’S TIP: The best way to keep chocolate cake (or, any cake) moist is to 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.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Cake
- Whisk the dry ingredients and sugars together in a large bowl.
- Stir in the butter and oil. The batter will be stiff at this stage–this is totally normal, just make sure all the dry ingredients are moistened.
- Add the eggs, extra yolk, and vanilla, then scrape the bottom and sides of the bowl to make sure everything is combining nicely.
- Gradually stir in the buttermilk. The batter will still be pretty thick here, but it will get a lot thinner with the next step!
- Pour in the hot coffee/water–slowly and carefully since it is very hot! I recommend scraping your bowl again at this stage just to make sure nothing is hiding on the bottom or sides. It’s important that the batter be smooth and uniform so that it bakes evenly.
- Divide the batter into your pans and bake. I love using parchment circles on the bottom of my pans (in addition to greasing/flouring them) to ensure there will be no sticking when it’s time to remove the cakes from the pans.
- Cool the cakes in their pans for a few minutes, then invert to a cooling rack to cool completely.
- Level your cakes if needed/desired. This is entirely optional, and most of the time this cake bakes up pretty level for me! Here is the inexpensive cake leveler I like to use.
- Frosting with your favorite frosting and decorate as desired. I have a post on how to decorate a cake if you need help with this step (but you can see I kept things pretty simple here).
SAM’S TIP: A crumb coating is always a good idea! To do this, 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 finish frosting for a crumb-free finish!
Frequently Asked Questions
I typically use my favorite chocolate frosting; however my chocolate fudge frosting works just as well (and that’s what I used in the photos here!). The fudge frosting is thicker, richer and, well, fudgier, while the “favorite” frosting is lighter, sweeter, and more buttercream-esque.
I included a few additional ideas below if you are looking for more. Chocolate Swiss meringue buttercream, coffee frosting, or even Oreo frosting would also be good…so many options!
You absolutely can, but my preference for cupcakes is my easy chocolate cupcake recipe instead; it yields a light, springy texture that just suits the cupcake form so well.
However, if you want to make this cake as cupcakes, know you’ll get approximately 24 cupcakes. Fill your liners ⅔ of the way full and bake for 16-18 minutes.
I perfected this recipe years ago, before I’d developed weight standards for using a kitchen scale across my website. Back then, I would measure everything into my measuring cups and then I would check those measurements on the scale and record them. As I’ve developed a standard, I’ve updated my older recipes to reflect that standard. Weights are the most accurate, so I have kept the weight the same but updated the cup measurement to reflect the standard.
This recipe has already earned lots 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!).
Enjoy!
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The BEST Chocolate Cake Recipe
Ingredients
- 1 ⅔ cup (208 g) all-purpose flour
- 1 cup (200 g) light brown sugar firmly packed
- 1 cup (200 g) granulated sugar
- ¾ cup (75 g) natural cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup (113 g) unsalted butter melted
- ½ cup (118 ml) neutral cooking oil (use avocado, canola, or vegetable oil)
- 2 large eggs + 1 egg yolk, lightly beaten room temperature
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk
- ½ cup (118 ml) hot coffee or hot water
- 1 batch chocolate frosting see note
Recommended Equipment
- Kitchen Scale recommended
Instructions
- Preheat oven to 350F (175C) and prepare two 8" round cake pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) stir together flour, sugars, cocoa powder, baking soda, and salt until well combined.1 ⅔ cup (208 g) all-purpose flour, 1 cup (200 g) light brown sugar, 1 cup (200 g) granulated sugar, ¾ cup (75 g) natural cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon salt
- Add melted butter and oil, stir well. Batter may be thick, this is fine, just stir until all of the dry ingredients are moistened.½ cup (113 g) unsalted butter, ½ cup (118 ml) neutral cooking oil
- Add eggs, egg yolk, and vanilla extract and stir until well combined. Pause occasionally to scrape sides and bottom of bowl.2 large eggs + 1 egg yolk, lightly beaten, 2 teaspoons vanilla extract
- Gradually add buttermilk and stir well.1 cup (236 ml) buttermilk
- Add hot coffee or water, stirring carefully until ingredients are well-combined (be sure to scrape sides and bottom of bowl to ensure batter is uniform).½ cup (118 ml) hot coffee or hot water
- Evenly divide batter between prepared pans. Transfer to center rack of 350F (175C) and bake for 35-40 minutes or until a toothpick inserted in center comes out clean or with moist crumbs.
- Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting with your favorite frosting (I recommend the one linked in the recipe above, or one of my favorites linked in the notes below!).1 batch chocolate frosting
Notes
Frosting
In the video I used my favorite chocolate frosting (linked in the recipe card) but for the photos in this post I used my chocolate fudge frosting (I love both of these options!). Here are some other frostings that work really well with this cake:- Cream Cheese Frosting
- Chocolate Cream Cheese Frosting
- Chocolate Swiss Meringue Buttercream
- Peanut Butter Frosting
- Coffee Frosting
Storing
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.Freezing
You can freeze the completely cooled layers by wrapping them very well with plastic wrap and then freezing. You can also freeze the fully frosted cake. To do this, place your cake in the freezer for about 10-15 minutes or until the frosting is firm. Remove it, wrap very well with plastic wrap, and freeze for up to a month.Different sized pans
Two 9″ pans: Cakes will need to bake for less time, start checking at 27-30 minutes. Please keep in mind that if your pans are dark-colored the cake may need less time to bake. Three 8″ pans: Bake approximately 23-26 minutes. Three 9″ pans. Cake layers will be quite thin. Bake approximately 20-23 minutes.Cupcakes
You’ll get about 24 cupcakes, evenly divide into two lined 12-count cupcake tins and bake for 17-18 minutes or until a toothpick inserted in the center comes out clean.Gluten-free
Readers have commented that they have successfully made this recipe by substituting Bob’s Red Mill 1:1 baking flour for the flour called for in this recipe.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.
Nura
Can I make this recipe in a bundt pan?
Emily @ Sugar Spun Run
Hi Nura! This will work in a bundt pan, but it probably won’t make as much batter as your typical bundt cake. We do have a chocolate bundt cake recipe that you might want to try instead 😊
Ray
I made this for a family gathering, and my disabled uncle was there. He is in his thirties but has the mental age of a four year old. After he had a slice, he came up to me and said, “That was really good. I want that for my birthday!” He then asked my parents if he could “keep me forever” and hugged me super tight. This recipe is definitely a keeper! Thank you for bringing my uncle some joy, Sam!
Emily @ Sugar Spun Run
Who doesn’t love chocolate cake?! Thanks for sharing, Ray 🥰
Mary Abbott
This was a deliciously moist and chocolatey rich cake. I followed the recipe exactly and everybody loved it! I will be saving this one and making it again.
Libby Kerlin
I have made several of your cake recipes and received rave reviews from my family and friends. A from-scratch cake for a birthday elevates the celebration, don’t you agree? Your site is my go-to for all things desserts. Thank you for sharing your recipes.
I need your advice. The last two cakes I made came out of the oven with a low spot in the middle and were so moist, that I was afraid they weren’t completely done. No crumbs on the toothpick test. But I wonder, what am I doing wrong?
Libby
Sam
I’m so glad you’ve enjoyed the cakes so much, Libby! If they are dipping they may just be slightly under-baked. 🙂
Bethany
How many does this cake serve? I’m making this for my sons birthday party and I need enough to feed 50 people including kids and adults. I’m only making 2 layer for presentation, and are doing cupcakes for the rest. Help please?
Sam
Hi Bethany! This will make about 12 slices, depending on how thick you cut them. This cake does make a 2 layer cake so you won’t have extra for cupcakes.
Ysabel
Best chocolat cake I’ve ever had!!(and I’m not a fan of chocolat) super spongy, light, delicious. I put on a litte bit of strawberry jam between layers with the frosting and everyone likes it. I really enjoy making this, it was easy to follow. Thannk you so much!!
Cathy
awesome recipe, moist, light, airy and delicious
thanks
Brad Thompson
Hi Sam,
Enjoying your website immensely. Tried this recipe yesterday. I had an issue with the cake sinking in the middle while it was cooking. Don’t think I had this issue with box cakes from the store. This is the first recipe I have made from scratch. Can’t figure out what I may have done wrong. Could it have anything to do with altitude? I live in Denver Colorado. I know nothing about baking but I’m trying to learn.
Sam
Hi Brad! It could have something to do with the altitude, but I’m not really familiar with how to adjust for high altitude. Is it possible it needed to bake a little bit longer? Did you use the toothpick test when it was done?
Laura
You’re absolutely right about thinking it could be your altitude!😊 I’m at an elevation of about 5,500 & always have to adjust baking recipes with a little more flour, less sugar & a smidge more fluid. I’m going to use 2 cups flour, 2/3 cups of each sugar & a Tablespoon or two more water when I make this recipe.
Amy Calaway
Made this today but I made the mistake of only buttering and flouring my pans and not putting parchment paper in them and they stuck bad. Still gonna eat it though!
Richard Scott
If I cut the ingredients in half would it fit nicely in an 8X8 square pan? and then use the cook time for an 8 inch round pan.
Sam
Hi Richard! You would likely need about 3/4 of the recipe to fill the 8 x 8 pan. I’m not sure what a bake time would be, but likely longer than an 8 inch circular pan.
Richard Scott
Hi Sam
Thank you for the quick reply. After thinking about it I decided to try 2/3 amount of the ingredients for the 8X8 then do 3/4 on the next one if necessary. 2/3 worked out just fine with a 30 minute bake time. The cake was at the top of the tin when finished. I frosted it with your cream cheese chocolate frosting.
Now that’s a chocolate cake. Happy Easter to you and your family.
Daphne Mata
Will this recipe work for a sheet cake?
Sam
Hi Daphne! It will fit in a 9 x 13 pan. 🙂
Deborah
Hi there, I adore all your baking recipes. Can I ask could in make a 6 inch 3 layer cake with this recipe please?
Sam
Hi Deborah! You will have enough for 3 6″ layers with this batter. I’m not sure on a bake time. Make sure you don’t overfill your pans. 🙂
Andel Petzer
Hi Sam! In South Africa we don’t get the same packed light-brown sugar. Can I use a dark brown treacle sugar instead?
Sam
Hi Andel! I’m not too familiar with treacle. Do you have access to molasses? You could make your own brown sugar.
Samantha McCoy
I’m going to make this today! Can I use whole milk in place of buttermilk? Thanks!
Sam
Hi Samantha! I would recommend a buttermilk substitute if you don’t have buttermilk on hand. 🙂
Donna Boyce
This truly is the best chocolate cake recipe! Moist, full flavored deliciousness! I made it in a 9X13 pan and it was perfect. This is our new favorite. I frosted with the linked cream cheese icing, using only 3 cups of powder sugar, to keep it from getting too sweet. It was delicious and the perfect level of sweetness. This recipe is a keeper!
Monica G
Can I bake this in a 9×13 and for how long?
Thank you!!
Sam
Hi Monica! This will fit in a 9 x 13 but I’m not sure on a bake time.
Judy Davies
I make your wonderful, best-ever pineapple upside down cake in a 9″ x 2″ round pan. Could I use this same pan or a 9″ x 2.5″ round pan for a single layer of this chocolate cake? For how long would I bake it . . . 45 minutes? I can’t wait to try this recipe. I am severely lactose intolerant and thus use lactose free items to cook and bake. I look for chocolate cake recipes that use cocoa rather than chocolate chips and squares. Thanks for making this one available.
Sam
Hi Judy! This will make too much batter for one pan. You’d need to split it so it doesn’t overflow your pan.
Elizabeth Parambi
hi! would it be okay to make it in two 7inch pans?
Sam
Hi Elizabeth! It will make too much batter for 2 7 inch pans so make sure you don’t overfill the pans. I’m not sure on a bake time. Enjoy! 🙂