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!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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.
Livy
Best ever
Lindsey
I also rarely leave reviews, but I just want you to know that I am very picky with recipes.. I try MANY different versions to find my favorites and lately yours have been the winners (like this one)! Thank you for your well-thought-through and tested recipes. They are truly delicious!
Sam
Thank you so much for taking the time to leave feedback, Lindsey! I’m so glad you enjoyed it so much! 🙂
Hannah
I almost never leave reviews, but this is seriously the best chocolate cake recipe ever. It was so easy to make, and turned out amazing. It is super moist and not too sweet. Definitely my new go to for birthdays!
Emily @ Sugar Spun Run
We are so happy you enjoyed it so much, Hannah! 🥳
Carole Morrison
The best chocolate cake ever! 🤎 paired with fudge frosting
michelle
i am struggling. i read all the reviews and expected the best cake ever. its been in the oven for 50 minutes now and still very jiggly. the batter was very runny when i was putting it in the pan. what is the problem
Sam
I’m so sorry to hear this, Michelle! Did you make any substitutions? Did you weigh your dry ingredients? Did you check out the video above the recipe? It could potentially give you some pointers and help you see what the batter should look like. It is a wetter batter but shouldn’t be completely liquid-y when it goes into the pan. 🙁
Mary
Hi Sam,
I have followed the recipe t the T sing the scale, but the cake turned oily ad deflated the center.
Can you please tell me what mistake i did.
Thank you
Sam
Oh no! I’m so sorry to hear this happened, Mary! Did you use your scale for the oil as well? If so you won’t have an accurate measurement. 🙁
Mary
Yeah I used the scale, then that was the issue. I will try to do it next time without it. Thank you!
I used the fudge frosting. Omg! I love it I will send it to you via instagram.
Deb Howe
can I use almond flour for this recipe?
Sam
Hi Deb! I have not tried it with almond flour so I can’t say for sure how it would turn out. 🙁
Savanah
I would like to make a 9×13 double layer chocolate cake to feed about 30 people. How many batches of cake and your cream cheese frosting will I need to make?? And how long would each pan bake for? I would like to crumb coat, fill, and decorate with piping. Thanks!! 😊
Emily @ Sugar Spun Run
Hi Savanah! You will need to double the recipe for two 9×13 layers. Other readers have said it needed a 35-40 minute bake time in this size pan. We think doubling the frosting recipe should be enough, but you could 2.5x the recipe just to make sure you have enough for decorating. Hope this helps!
Irine Martin
Hi Sam,
This recipe never fails, thank you for always putting out fool proof delicious recipes. My children LOVE CHOCOLATE and I make this one on repeat. I always make sure to read ALL of your notes and watch your videos before attempting anything. My 7 year old has made your CopyCat Lofthouse Cookies 2 times now and she’s getting better every time. We are bringing your chocolate cake and your Lofthouse cookies to a skating party tomorrow!
Thanks again, you are loved in this home!
Sam
I’m so glad everyone has been enjoying everything so much, Irine! 🙂
Meghan
Can this recipe be baked in a Bundt pan?
Sam
Hi Meghan! I haven’t tried baking it in a bundt pan, but I’m not sure on the bake time.
Gisele Dawson
Hey Sam
Thank you for all your wonderful recipes!! my favorite is your vanilla cake. I’ve never strayed from it. My question for this chocolate cake, is it structured enough to do a 2 tier (3 layers on each tier) for a wedding cake? Bottom world be 10 inch and top would be 8 inch. I will include dowels to support the top tier and a centre dowel. I’m just wondering if the dowels will ruin it.
Sam
Hi Gisele! I haven’t made this cake this large and I don’t have a lot of experience with using dowels. I *think* it could work if you use dowels to support the cake. It sounds wonderful, but I just can’t say for sure how it would turn out. If you do try it I would love to know how it goes. 🙂
Cori
This was the best chocolate cake I’ve ever made! I used a 9×13 metal pan and it was moist and delicious and I cooked it for 35 minutes.
Emily @ Sugar Spun Run
So glad you enjoyed it, Cori! Thanks for trying our recipe 🩷
Tamara
Can you recommend a baking time for a 9×13 pan?
Emily @ Sugar Spun Run
Hi Tamara! We haven’t baked this cake in a 9×13, but another reader commented to say it took about 40 minutes in their glass 9×13. We’d recommend you keep an eye on it 😊
Harley
I’ve seen lots of claims of having the best dessert…. And all I can say is that my husband and I will forever standby every recipe put out by “Sugar Spun Run” I’ve made countless of her recipes and she’s a genius.. a freaking Einstein in the kitchen and I loovveeeee chocolate cake but I have yet to find one that even comes close to this recipe!!! My husband isn’t even big on cake or chocolate but he is obsessed with this recipe and so am I!!! This will be the second time I’m making it within two months of each other 🤭 but with plenty other recipes filling in the gap and plenty more to come!! Keep at it girl you’re awesome!
Sam
Thank you so much, Harley! I’m so glad you’ve enjoyed everything so much! I truly appreciate your support and look forward to bringing you many more tasty treats. 🙂
Jamie
My teenage son asked if we could bake a chocolate cake together, and of course, I couldn’t say no to spending time with him. Having had great success with your chocolate pudding and chocolate cream pie recipes, I decided to try your chocolate cake recipe despite its extra steps. And wow, I’m glad I did! The cake was incredibly moist and chocolaty. This will be my go-to recipe for chocolate cake from now on.
Emily @ Sugar Spun Run
We’re so happy you liked the cake, Jamie! Sounds like you made some sweet memories together too 🥰
Brianne Schildberg
so delicious everytime!