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.
Karen Fraire
Why do you recommend not using Dutch process cocoa? This is what I have. Will it ruin the taste of the cake?
Sam
Hi Karen! Natural cocoa powder is used here to react with the baking soda. It has not been washed of its acidity like Dutch processed cocoa powder has. Dutch processed will not react the same as natural cocoa powder in this recipe, unfortunately, and the taste will likely not be the same. I hope that helps!
Lauren E
I just made this and finished icing!!! Weโre so excited to try!!! Thank you so much for sharing.
What would you suggest for storage? Room temperature or fridge? And how long does it keep? Thank you!!
I subscribed so I can try a bunch of your other recipes!! I love how detailed you are. It seriously makes a different.
Sugar Spun Run
I am so glad that you enjoyed the chocolate cake, Lauren! For storing, I recommend storing in an airtight container or cake container. You can leave it room temperature and it will be good for 3-4 days. If stored in the refrigerator it will stay fresher for longer. Thanks for the feedback, I can’t wait to see what you try next! ๐
Lauren E
Sam! Omg! This was seriously the best chocolate cake! So moist and so flavor packed. Thank you! This is added to the repertoire for sure! ๐
Sam
I’m so happy to hear this! Thank you for letting me know how it turned out ๐
Sandy Vanlancker
Hi! I just pulled the pans from the oven and they are cooling. I used the recipe exactly as stated, but I havenโt tasted it yet. I didnโt get a rounded fluffy top like I expected, which is good as I will be leveling that off anyways. I plan Iโm making this part of an ice cream cake with a chocolate ganache icing. The ice cream layers will be strawberry swirl and chocolate chip. I chose this recipe because of the brown sugar, surprisingly, in hopes that it will hold up to the ice cream better. My house smells divine!
Sugar Spun Run
Thanks for trying my recipe, Sandy! I hope that our chocolate cake turns out perfectly! ๐
Gene Taylor
Hi! I made this cake as a 9 x 13 sheet cake, and was stunned at how good it was! I followed the exact instructions except I used milk in the frosting since I was out of heavy cream. I also didnโt use the option of mini chocolate chips in the frosting ( it seemed a little like chocolate overkill! Hahahahaha)
As excellent as the cake was, that frosting just blew me away! I canโt remember a better chocolate frosting EVER anywhere! It would work with yellow cake, too. By the way, I used melted Ghirardelli semi-sweet chocolate chips in the frosting and Ghirardelli premium 100% cocoa in the cake. I superstitiously believe that sent the cake over the top!!!
Sugar Spun Run
I am so glad that the cake and the frosting blew you away, Gene! Quality chocolate and the choice of the two were perfect pairings for this recipe for sure. I am so glad you enjoyed it. Thanks for commenting. ๐
Terri C.
I made this half this cake recipe today, not the frosting. It’s extremely moist but it’s bitter from too much cocoa and possibly baking soda. I’ll make it again sometime making adjustments to both cocoa and baking soda.
Sugar Spun Run
Thank you for trying my recipe, Terri! I am sorry that you found it to be too bitter for your taste buds. The frosting adds a level a sweetness that balances out the richness of the cake. I hope that you are able to adjust it to your liking next time. Thanks for the feedback. ๐
Laura
Excited to try this! Wondering if this recipe would work for a 9x13pan? I need to make a 2-layer, 9×13 cake.
Sugar Spun Run
Hi, Laura! Others have used this recipe to make a one-layered cake using a 9″ x 13″ pan. If you double the recipe, it will make a 2 layered cake at that size. I hope that it turns out perfectly for you! ๐
Laura Cullen
Thank you, thank you, and THANK YOU! WOW, I tried your recipe this year per my sons request for his birthday cake. I followed your recipe exactly! It turned out perfectly. I wish we could add a photo here. I plan on making this my goto chocolate cake recipe for birthdays from here on out!
Sugar Spun Run
I am so happy to hear how much you enjoyed the chocolate cake, Laura! Thank you for using my recipe as your new go-to. ๐
Tom LeClair
Sam,
First time cake baker at 65 and your chocolate cake recipe was a smashing success at our family party last night. Canโt wait to get to the scones next. Thank you for making me look like an accomplished pro.
Regards,
Tom
Sugar Spun Run
I am so glad that everyone loved the chocolate cake, Tom! I hope that you enjoy the scone recipe when you try it next. Thank you so much for commenting. I am glad my tips are helping you become a pro! ๐
Gail
I don’t have heavy whipping cream. What can i use instead?
Sam
Milk will work, but you may need to use a bit less since it’s thinner than cream. Start with less than 1 tablespoon and add more as needed.
Annie
Incredibly moist and delicious! I baked it in two 9 inch pans for a two layer birthday cake. Thank you.
Sugar Spun Run
I am so glad that your chocolate cake turned out perfectly and that you enjoyed it, Annie! Thanks for commenting. ๐
Jimmi Sue
Hi Sam – I have the cake in the oven as I type this. I love the taste of the batter and hopefully the cake tastes just as good! I’m really curious how you got the confetti on the cake that runs along the side at the bottom?
Sugar Spun Run
Thank you for trying my chocolate cake recipe, Jimmi! I hope that it turns out perfect for you. For the sprinkles used on this cake, I filled my palm with a handful of them. Next, I would carefully align my hand against the edge of the cake, tilt hand slowly upward pressing the sprinkles onto the cake. It took a lot of practice to get it right, but I hope that helps. ๐
Carissa
Hello! I have read in your cookie recipes to spoon the flour into the measuring cups….do you recommend that for cake recipes also? Thanks!
Sam
Hi Carissa! Yes, I recommend it for every recipe that uses flour. I hope that helps! ๐
Michele
I would love to make cupcakes. Could you suggest temperature and time, and approximately how many cupcakes your recipe would make? BTW…I love your videos. Made your giant chocolate chip cookies…the BEST!!!
Amy
Hello,
I just made cupcakes using this recipe, and they turned out great! I was able to make 24 regular-sized cupcakes, and I had enough batter left to make 24 mini cupcakes, as well! And the taste is phenomenal. ๐ I made the recipe exactly as stated and baked the regular-sized cupcakes for approximately 15-17 mins and the minis for about 6-8 mins.
Good luck!
Rose
Excellent recipe and not too sweet…extremely moist..love it!
Sugar Spun Run
Thank you so much for the feedback, Rose! I am so glad that you enjoyed the chocolate cake! ๐
Lisa
I have Droste Cocoa powder, ingredients say only cocoa powder. Will that be okay?
Sam
Hi Lisa! That will work great. ๐
Kayla
Just made your chocolate cake tonight. I used 9 inch pans instead. Otherwise, I followed your recipe exactly and it came out phenomenal!! It was totally a hit. Best chocolate cake ever!! Thank you thank you thank you!! Canโt wait to try your vanilla cake next ๐
Sam
I’m so glad you enjoyed the chocolate cake, Kayla!! Thank you so much for commenting, I really appreciate it ๐
Ashley
Hello, Iโm making making a 3 or 4 layer cake (havenโt decided yet) and I will be baking them in 12×2 inch pans… Should I double the recipe per pan or do you think one recipe will fill one pan ok? I hope this makes sense, thank you!
Sugar Spun Run
Hi, Ashley! This recipe is designed to make 2 8″ round cakes. If you wanted to make a 3 or 4 layer cake using 12×12 baking pans, I would say that you would want to double this recipe, then divide the batter evenly among all the pans. Since you are using different size pans, you want to be sure to keep an eye on them while they bake since the baking time will be different than what is listed on the recipe. I hope that helps! Keep me posted on how your cake turns out. Happy Baking! ๐