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.
Sharin
Hello could I use a 9 or 10 inch cake tin instead of 2 8inch? TIA
Sam
Hi Sharin! Yes you can bake them in 9 or 10 inch pans. The cakes will be thinner so will need to bake for less time. 🙂
Deepika
Can you use 3, 8 inch cake rounds? Would you double the recipe?
Sam
This recipe makes 2 8 inch cakes. To make 3, you would need to increase the recipe by 50%. 🙂
Priya
Hi Sam
Tried your chocolate cake and vanilla frosting recipe today. It’s turns out wonderful. My husband’s birthday today and I bake for his day. My family love it. Thanks again and great recipes.
Regards Priya.
Sam
I am so glad everyone enjoyed the cake, Priya! 🙂
dhiv
Hi Sam,
I have tried few of your recipes and it has always been a hit.. every time I bake. Please mention the quantity of 1 cup buttermilk. TIA
Sam
I’m not sure what you mean? I’m sorry.
Dhiv
Please let me know, how much ml is 1 cup of buttermilk in this recipe… 🙂
Sam
236ml 🙂
Dhiv
Thanks a lot for the reply, Sam. I have two more doubts,
1. Don’t we need to soak cake with sugar syrup?
2. How much is the cake finally weigh?
Sam
You do not have to soak the cake with sugar syrup, and I have never though to weigh the cake in the end. 🙂
Erin
Hoping to make this for my son’s birthday!! I wanted to make it in an 9×13 pan (one layer) however instead… would I need to adjust the baking time for that? Many thanks!
Sam
Hi Erin! To bake it in a 9 x 13, you will need to bake it longer, but I am not sure how much longer.
Vanessa
Hi,
If I make this cake the night before, should it be kept at room temperature frosted or in fridge and frost the day of?
Sam
Hi Vanessa! I would just frost the cake and leave it at room temperature. Make sure you cover it so the icing doesn’t dry out. 🙂
Jamie kissel
I have made many chocolate cakes over the years. Every once in awhile one will shrink down more than I feel it should. It happened with this cake. The cake was wonderful. Not over baked, not under baked. Any idea why? I did put it in a 9 by 13 pan.
Sam
Hi Jamie! I’m so glad you enjoyed the cake! Was your kitchen very cold? If it cooled too rapidly after coming out of the oven that may have done it.
Michelle
I made this cake and used your favorite chocolate frosting. I cannot tell you how incredibly wonderful this cake is. I finally found the chocolate flavor that I have been looking for, for a long time! I have had several requests for me to make this cake again. Thank you so much for sharing your recipe.
Sam
Thank you so much, Michelle! ☺️ I am so glad everyone enjoys it! 🙂
Mary
Thank you,I’m sure I will be able to figure it out.
Tabitha
Thank you for this recipe. My mom loved chocolate cake. I used this recipe to make a special cake for her funeral. I got a lot of compliments plus asks for repeats. It was a great for the memory of my mom.
Sam
I am so glad everyone enjoyed it, Tabitha! 🙂
Charly
Hi Sam,
I am an amateur baker from the UK and your blog/website has to be the best one so far I have come across. The recipes are amazing, colourful and easy to follow.
I was wondering could I swap the chocolate icing for orange flavoured icing. I am going to be making this cake for my auntie’s birthday that’s coming up soon and she love’s chocolate orange more than anyone I know.
Sam
Thank you so much, Charly! I am so glad you enjoy the website. I don’t have a recipe for an orange frosting, but I am sure it would taste delicious. 🙂 Happy baking!
Mary Hackett
Can I use a bunt pan for the best chocolate cake recipe?
Sam
Hi Mary. I think that would work just fine, but the baking time will vary and I am not sure what that baking time will be.
alana sullivan
Can you tell us/show us how to slice the cake so it holds together and looks perfect? Like yours in the pic!
Sam
O man I wish there was a secret I could share, so many ruined cakes!! I just make sure to use a really sharp knife when cutting my cakes and if I feel really ambitious, wipe the knife clean after every cut. 🙂
Cyril
Will it still be dark brown if ever i steam it rather than bake it in the oven? I dont have oven here.thanks..
Sam
Hi Cyril. I have never tried steaming the cake, but I don’t see any reason for it to change the color of the cake. 🙂
Laura
I made this cake for the first time on Saturday for my nieces birthday and well…IT WAS AMAZING! She loves chocolate , as do i and it was delicious. Even my sister who loves white cake loved this cake so you definitely know its delicious. This one is definitely a keeper.
Sam
I am so glad everyone enjoyed it, Laura! 🙂