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 8โ cake or 9โ 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…aย 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!
- Oilย 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 cakeย (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 โfavoriteโ 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 โ
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!
Letโs bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube ๐
The BEST Chocolate Cake Recipe
Ingredients
- 1 โ cup (208 g) all-purpose flour
- 1 cup (200 g) light brown sugar firmly packed
- 1 cup (200 g) granulated sugar
- ยพ cup (75 g) natural cocoa powder
- 1 ยฝ teaspoons baking soda
- ยพ teaspoon salt
- ยฝ cup (113 g) unsalted butter melted
- ยฝ 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
- ยฝ 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.ย
- 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 โ cup (208 g) all-purpose flour, 1 cup (200 g) light brown sugar, 1 cup (200 g) granulated sugar, ยพ cup (75 g) natural cocoa powder, 1 ยฝ teaspoons baking soda, ยพ 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.ยฝ cup (113 g) unsalted butter, ยฝ 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).ยฝ cup (118 ml) hot coffee or hot water
- Evenly divide batter between prepared pans. Transfer to center rack ofย 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.ยFreezing
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.
Alejandra
I loved the cake and so did everyone else! Thank you!
Sugar Spun Run
I am so glad that everyone enjoyed the chocolate cake, Alejandra! Thank you for commenting. ๐
Anna
This was a simple and delicious recipe! My family asks for this for all occasions now. I ended up freezing some, do you recommend thawing in fridge or at room temperature? Seriously love your recipes and instructional videos. Thank you!
Sugar Spun Run
I am so glad that the chocolate cake has become a family favorite, Anna! Either method will work for thawing the cake, however, I typically leave mine wrapped and store in the refrigerator to thaw. Thank you for following my blog and for the sweet comment, I appreciate it! ๐
Dee
Hi Sam..this chocolate cake is delicious ๐ i halved the recipe and made a 2 layer 6inch cake. It was absolutely delicious … I am going to make it again ๐
Sugar Spun Run
That is so wonderful to hear, Dee! I am so glad that it turned out perfectly for you. Enjoy your next cake. ๐
liz
Hi! I wanted to make this cake this weekend, but live at 7800ft. If I follow joy of cooking altitude adjustment instructions, do you think it will work?
โAt 7000 feet, decrease double-acting baking powder and baking soda by 1/4 teaspoon for every teaspoon called for. Decrease sugar by two to three tablespoons for each cup indicated and increase liquid by three to four tablespoons for each cup in the recipe. Increase the flour one tablespoon for each cup called for. Raise the baking temperature about 25 degrees.”
thanks
Sugar Spun Run
Hi, Liz! Unfortunately, I am not familiar with baking at high altitude. You will have to make a best guess. Please keep me posted on what you end up doing and how it turns out. ๐
Sharon
Tried this chocolate cake and it turned out to be amazing, moist and soft. Thanks so much for the recipe! Had tried the vanilla cake too and it was awesome..posted comment in that too ๐
Sugar Spun Run
I am so glad that you enjoyed the chocolate cake, Sharon! Thanks so much for trying both of my recipes. I appreciate you taking the time to comment. ๐
Priya
Brilliant recipe @SugarSpun_Sam ! Followed it to a T and Love it droooool
Sugar Spun Run
Thank you so much, Priya! I am so glad that you enjoyed the chocolate cake. Thanks for commenting. ๐
Lisa
Love the cake! Are the calories per portion/slice or for the entire cake?
Many thanks,
Lisa
Sugar Spun Run
Hi, Lisa! I am so glad that you enjoyed the chocolate cake! The calories are per slice. Enjoy! ๐
Miranda Boeckman
This is my go-to chocolate cake recipe! Itโs so moist and delicious!!
Sugar Spun Run
Thank you so much, Miranda! I am so glad that you enjoyed the cake. Thanks for trying my recipe and for taking the time to leave a comment. ๐
Patrice Rodgers
This was a delicious cake, though very fragile. Best flavor ever. I ended up making another chocolate cake for Thanksgiving because this was too break-y to travel with. I will have to experiment to find a way to make it stronger. I posted a comment about your vanilla cake, which travelled well, but did not have enough flavor. I will make both again to be triply sure it was not me or my oven that got in the way of success.
Sam
So glad to hear you enjoyed the chocolate cake! Thank you for commenting, Patrice!
Bhagyashree Rana
What if I skip eggs in the recipe? since I want it to be eggless.
Sugar Spun Run
Hi, Bhagyashree! I don’t recommend skipping the eggs in the cake. The eggs add structure and stability within a batter and really add moisture.
Ashley
Oh. My. Goodness. I made this in a 9×13 pan with your cream cheese frosting and sprinkles on top. It was heaven and I will be making this constantly from now on. Itโs so good that I had to comment and Iโve never commented on anything in my life.
Sugar Spun Run
Thank you so much, Ashley! Your comment made my morning. I am so glad that you enjoyed the chocolate cake! Thanks for commenting. ๐
Ellen
Hi, can i cover this cake with fondant? if not, can you share another cake recipe which can be covered with fondant. Thanks
Sugar Spun Run
Hello, Ellen! Yes, this cake should be fine to cover with fondant. Enjoy! ๐
Susie B
Can I use a 13 x 9 baking pan to bake cake in? Or does this recipe work with 8 in round?
Thanks!
Sugar Spun Run
Hello, Susie! You can use either a 13″ x 9″ baking pan or 8″. The baking time will be slightly different for each so I recommend just keeping an eye on it! Happy Baking! ๐
Debbie
Hey there. I’ve made several of your cakes. They’re always a huge hit. Thanks so much for being a genius for us.
Sugar Spun Run
Thank you so much, Debbie! I am so glad that you enjoyed my cake recipes. ๐
Jesmine Akter
It’s really one of the best chocolate cake i’ve ever made. I just reduced quantity of the sugar. Whenever i make it I always get a lot of complements from my friends
Sugar Spun Run
Thank you so much, Jesmine! I am so glad that you enjoyed the Chocolate Cake. Thanks for commenting. ๐
Diana Dsouza Udani
Hi Sam,
I want to bake this delicious chocolate cake, but have 2 questions though –
1) If I bake half the quantity of the batter, what would be the bake time.
2) For the chocolate buttercream frosting, can I use natural cocoa powder, and what quantity.
Thank you so much for your help.
Many thanks,
Diana
Sam
Hi Diana!
1) It depends on the pan you are baking it in. If you are still baking in an 8″ pan then it will likely only need a few minutes less time (I’d start checking around 25/30 minutes).
2) I don’t recommend substituting cocoa powder in this frosting recipe but you can use the chocolate buttercream that I use on my chocolate cupcakes instead (that one uses cocoa powder). I hope that helps, and I hope you love the chocolate cake! ๐