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    Home ยป Recipes ยป Cake

    The BEST Chocolate Cake Recipe

    Updated: Jun 30, 2025 โ€ข Published: Jan 11, 2024 by Sam Merritt โ€ข 972 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of chocolate cake recipe, first image shows cake with bite missing and second shows whole cake slice on white plate

    One of my all time favorites, this is my moist, fudgy, and completely from-scratch best chocolate cake recipe. It comes together in one bowl and pairs well with any frosting! Recipe includes a how-to video!

    Slice of fudgy chocolate cake on a white plate with  cake on crystal platter over blue cloth in background.

    Perfect as is no changes needed! This cake yields a tender, moist crumb packed with flavor. I used the hot coffee as suggested and it really helps the flavor pop. I topped it with the oreo icing and and even our picky eaters came back for seconds. Thank You!

    – Elayna

    Why This is THE Chocolate Cake Recipe You Need:

    • Ridiculously moist, even days later: Most cakes dry out by day two. Not this one! Thanks to a strategic combo of buttermilk, oil, butter, and an extra egg yolk you’ll get a moist, tender crumb that stays soft, fudgy and rich–even straight out of the fridge!
    • Bold chocolate flavor. No flat cocoa flavor here. By blooming the cocoa with hot coffee we unlock its full intensity–no actual coffee flavor just deeper, more complex chocolate in every bite.
    • No mixer, no fuss, no fail! Made in one bowl with no special equipment required, this cake comes together so easily (though of course feel free to use your stand or hand mixer, if you feel so inclined!).
    • This is the chocolate cake recipe you’ll come back to. This is the one I make for birthdays, holidays, or any time I need a guaranteed crowd-pleaser. It’s reliable, richly chocolatey, and just plain better than the rest (if I do say so myself).
    Jump to:
    • Why This is THE Chocolate Cake Recipe You Need:
    • What You Need
    • How to Make Chocolate Cake
    • Frequently Asked Questions
    • Perfect Frosting Pairings:
    • The BEST Chocolate Cake Recipe

    What You Need

    Each ingredient in this chocolate cake recipe was carefully chosen to make for a moist and flavorful chocolate cake. Let’s go over the key players:

    Ingredients needed for my chocolate cake recipe.

    Note: This ingredient photo does not include ingredients for the frosting, as you can use your favorite (suggestions below!).

    • Buttermilk gives my chocolate cake recipe intense 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. I recommend using natural cocoa powder for best results.
    • 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 (which is why I prefer it to water). 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)!

    Remember, this is just an overview of some of the key ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    SAM’S TIP: The best way to keep this chocolate cake recipe (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.

    How to Make Chocolate Cake

    Collage of four photos showing chocolate cake batter being prepared.
    1. Whisk the dry ingredients and sugars together in a large bowl.
    2. 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.
    3. Add the eggs, extra yolk, and vanilla, then scrape the bottom and sides of the bowl to make sure everything is combining nicely.
    4. Gradually stir in the buttermilk. The batter will start to thin out some here, and will get even thinner with the next step.
    Two photos showing hot coffee being added to cake batter and the batter divided between two pans.
    1. 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.
    2. Divide the batter into your pans and bake. I recommend using circles of cut out parchment paper 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.
    Pouring hot coffee into chocolate cake batter in glass bowl -- silky chocolate texture.

    SAM’S NOTE: The batter will be very thin, this is totally normal and expected!

    Three photos showing cake layers cooling, being leveled, and being frosted.
    1. Cool the cakes in their pans for a few minutes, then invert to a cooling rack to cool completely.
    2. 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 (affiliate) I like to use.
    3. Decorate with your favorite frosting. 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

    What is the secret to moist chocolate cake?

    The secret to a truly moist, fudgy chocolate cake recipe comes down to a few key ingredients and techniques. Buttermilk (full-fat, and better if it’s the real deal and not a substitute) gives the crumb a soft, tender texture while a combo of oil and butter gives you the bet of both worlds — lasting moisture and rich flavor. An extra egg yolk adds a luxurious fudgy bite, and most importantly don’t overbake it! Pull the cake out of the oven when there are a few moist crumbs on your toothpick (but no wet batter), that’s when the magic happens.
    Final tip: I recommend if you haven’t already, learn how to use a kitchen scale to consistently have best results with all of your baked goods.

    What frosting pairs well with chocolate cake?

    I typically use chocolate buttercream or 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.

    Chocolate Swiss meringue buttercream, coffee frosting, brown butter frosting, peanut butter frosting, caramel frosting, or even Oreo frosting would also be good as decadent options, or lighten things up with fresh fruit and try my strawberry frosting, raspberry buttercream or even my blueberry frosting!

    Can I use this recipe for chocolate cupcakes?

    Yes, you can use my chocolate cake recipe for cupcakes, but my recommendation is to make my easy chocolate cupcake recipe instead; it yields a light, springy texture that 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.

    Cross section of a moist and fudgy chocolate cake on a glass serving platter.

    Perfect Frosting Pairings:

    • Chocolate buttercream frosting on vanilla cupcake
      Chocolate Buttercream Frosting
    • Peanut butter frosting on cupcake
      Peanut Butter Frosting
    • Overhead view of a bowl of coffee frosting with a purple spatula.
      Coffee Frosting
    • Vanilla frosting on cupcake
      Vanilla Frosting Recipe

    This chocolate cake recipe has already earned hundreds of 5-star ratings, but I’d love to hear what you think of it! Leave me a comment and a rating once you try it (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 💜

    slice of chocolate cake with a bite missing (showing fudgy texture) on white plate.

    The BEST Chocolate Cake Recipe

    This is the BEST chocolate cake recipe! It's fudgy, chocolatey, moist, and made completely from scratch! Be sure to check out the video!
    4.99 from 255 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 12 slices
    Calories: 755kcal
    Author: Sam Merritt

    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

    • 2 8" cake pans
    • Mixing bowls
    • 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, or for the simplest option try my chocolate buttercream  (I love all of these options!).
    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

    Serving: 1slice | Calories: 755kcal | Carbohydrates: 88g | Protein: 6g | Fat: 44g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 433mg | Potassium: 265mg | Fiber: 4g | Sugar: 68g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Recipe originally published 02/27/2017.

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    Reader Interactions

    Comments

    1. Bitsie

      October 25, 2019 at 3:26 pm

      Hi Sam,
      I know I am always asking this, or a similar question, how much is a cup of buttermilk?
      Thank you for another lovely looking cake recipe!
      Bitsie

      Reply
      • Sugar Spun Run

        October 25, 2019 at 4:11 pm

        Hello, Bitsie! One Cup of Buttermilk is equal to 8 oz. I hope that you enjoy the Chocolate Cake! ๐Ÿ™‚

        Reply
    2. Barb

      October 25, 2019 at 12:54 pm

      Hi Sam- want to make this today. I donโ€™t have coffee but I do have espresso powder. Can I use hot water and maybe 1/2-1 tsp. expresso powder? Thanks Sam!

      Reply
      • Sugar Spun Run

        October 25, 2019 at 1:15 pm

        Hey, Barb! I have never made it was expresso so it’s hard to say. I think it will work fine mixed with hot water. I hope that you enjoy the Chocolate Cake. ๐Ÿ™‚

        Reply
        • Cheryl

          October 25, 2019 at 6:10 pm

          I use espresso powder, just mix it with your dry ingredients and then use hot water as Sam says. No need to try and mix the two together

    3. Karen

      October 25, 2019 at 11:45 am

      Hi, can I slice the layers on half to make a 4-layer cake or would the layers fall apart?

      Reply
      • Sam

        October 25, 2019 at 12:14 pm

        The layers are pretty sturdy so I think you should be fine to slice them in half. I would probably chill them (wrap in plastic wrap first so the cake doesn’t dry out) before slicing, though.

        Reply
    4. Nidhi

      October 25, 2019 at 11:37 am

      Hi…

      Can you please suggest me a replacement for eggs?

      Reply
      • Sam

        October 25, 2019 at 3:22 pm

        I’m sorry, Nidhi, but I’m not sure what would work as a good replacement for the eggs in this recipe. I’m hoping someone else can chime in, though!

        Reply
    5. kinga

      October 14, 2019 at 6:13 pm

      5 stars
      Made this chocolate cake and the fam loved it. Smothered it in ganache and salted caramel. The only thing I changed was I just added three eggs instead of 2 + yolk. This will definitely be my go to reipe. Thanks.

      Reply
      • Sam

        October 14, 2019 at 9:19 pm

        I’m so happy to hear you enjoyed the recipe!! Thank you so much for commenting, I appreciate it ๐Ÿ™‚

        Reply
    6. Joy

      September 27, 2019 at 10:10 am

      Good morning! Would this recipe be good for mini-cupcakes? I will be using baking cups and a Wilton pan.

      Reply
      • Sugar Spun Run

        September 27, 2019 at 10:27 am

        Hello, Joy! Yes, it will. I would just keep an eye on the bake time. Enjoy! ๐Ÿ™‚

        Reply
    7. Katrina Huntley

      September 20, 2019 at 1:22 am

      How could I use self raising flour instead of regular flour? I have so much in the pantry I need to use up!

      Reply
      • Sugar Spun Run

        September 20, 2019 at 7:12 am

        Hello, Katrina! I don’t recommend it for this recipe.

        Reply
    8. Connie

      September 05, 2019 at 8:23 am

      Hi Sam I made your chocolate cake on my birthday its turn very nice everyone like it. It was mouth watering thank you for sharing your recipe.

      Reply
      • Sugar Spun Run

        September 05, 2019 at 9:17 am

        Happy Birthday, Connie! I am so happy that you enjoyed the Chocolate Cake. I hope that you had a nice birthday celebration! Thanks for commenting. ๐Ÿ™‚

        Reply
    9. Brooke

      September 04, 2019 at 6:26 pm

      Can I use something besides coffee?

      Reply
      • Sugar Spun Run

        September 05, 2019 at 10:13 am

        Hello, Brooke! Yes, you can! You can use hot water instead. However, it is important that you use hot liquid, whether coffee or water. The reason for this is that the hot water will โ€œbloomโ€ your cocoa powder, fully developing the chocolate flavor in this cake. I hope that you enjoy it! ๐Ÿ™‚

        Reply
    10. Roxy B

      September 02, 2019 at 7:18 pm

      5 stars
      This is a great cake – I just made it and it is delicious.

      Reply
      • Sugar Spun Run

        September 03, 2019 at 11:20 am

        Hooray! I am so happy that you enjoyed the chocolate cake, Roxy! Thanks for your comment. ๐Ÿ™‚

        Reply
    11. Susie

      August 16, 2019 at 6:30 pm

      I am looking forward to trying this recipe but my oven will not fit both pans on the same level. Can I put one pan in and then once that has baked put the second pan in?

      Reply
      • Sam

        August 16, 2019 at 9:33 pm

        Hi Susie! That should work just fine. I hope you love the chocolate cake. ๐Ÿ™‚

        Reply
    12. Kurt Verbruggen

      August 05, 2019 at 6:00 pm

      5 stars
      How large are the eggs that you use?… different locations have different egg sizes. In the UK a large egg is e.g. about 64 grams without shell, while in europe mainland those eggs would be extra large eggs. In europe mainland the large eggs are around 50 grams without shell.

      Reply
      • Sam

        August 05, 2019 at 7:53 pm

        I will have to weigh them and see.

        Reply
        • Chetana Shetye

          October 22, 2019 at 9:46 am

          Standard weight is 55grams

    13. Maria Zammit

      August 05, 2019 at 11:34 am

      Thanks for the lovely recipes!

      I plan to cook all the batter together rather than split in two.

      How long should I keep it in the oven for?

      Thanks.

      Regards.

      Reply
      • Sam

        August 06, 2019 at 2:51 pm

        Hi Maria! It will fit in a 9 x 13, but I am not sure how long it would need to bake. I would just keep an eye on it. ๐Ÿ™‚

        Reply
    14. Jean

      July 26, 2019 at 1:17 pm

      5 stars
      This chocolate cake is very good, and has a nice rich chocolate flavor. Iโ€™ve tried several of your cake recipes and each of them is fantastic! ๐Ÿ˜‹ I havenโ€™t tried making the vanilla cake yet…but that cake recipe is next on my list! Thank you Sam, for all the great recipes.

      Reply
      • Sam

        July 26, 2019 at 3:50 pm

        Thank you so much for the kind comment, Jean! I am so glad you are enjoying all of the cakes. ๐Ÿ™‚

        Reply
    15. Deloris Dale-Kitson

      July 26, 2019 at 1:11 pm

      Hi Sam, Iโ€™ve just ran out of unsalted butter, if I use salted butter should I just omit the salt from the recipe pls?

      Del
      London UK

      Reply
      • Sam

        July 26, 2019 at 3:53 pm

        Hi Deloris! I would cut the salt by about 1/4 teaspoon here. You don’t want to omit it fully since you are only using 1/2 cup of butter. ๐Ÿ™‚

        Reply
      • Poulami

        August 21, 2019 at 4:18 am

        Hi. Such a lovely recipe. Came out good every time. If I use a 6 inch round pan, should I take 4 pans?

        Reply
        • Sugar Spun Run

          August 21, 2019 at 10:52 am

          Hello, Poulami! Yes, you can use 6″ pans. The bake time will vary, so just keep an eye on it! You may find this baking guide helpful. Let me know how it turns out! ๐Ÿ™‚

        • Poulami

          August 24, 2019 at 8:39 am

          Hi. It turned perfect. Love your recipe so so much.. I m again baking it today.. thank you for such a perfect recipe. Much love to you. ๐Ÿ˜Š

        • Sugar Spun Run

          August 24, 2019 at 9:54 am

          Thank you so much, Poulami! I am so happy that you liked it that much! This chocolate cake is a favorite of mine too. Enjoy! ๐Ÿ™‚

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