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!
Why This is THE Chocolate Cake Recipe You Need:
- Ridiculously moist, even days later: Most cakes dry out by day two… not mine! 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. While the cake doesn’t actually taste like coffee, it has a deeper, more complex chocolate flavor 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). If you don’t believe me, here’s a recent 5-star review:
“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
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:
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 The Best Chocolate Cake
Step 1: Reverse creaming (sort of!)
We are essentially using a modified version of the reverse creaming method (previously shown in my caramel cake!) for a super moist crumb. This means we first combine the dry ingredients (and the sugar, which is technically a wet ingredient) and then add oil and melted butter. The mixture will be thick and crumbly, but stir until all of the dry ingredients are completely moistened. An electric mixer makes this a bit easier, though I’ve done it by hand before with just a spatula.
Step 2: Add the rest of the wet ingredients
Eggs, an extra yolk, and a healthy pour of vanilla extract go in first. Make sure the eggs are room temperature, or they can make it difficult for the batter to combine, resulting in a wonky, uneven cake. Next stir in the buttermilk, the batter will thin a bit here, but it really becomes thin once you add the (hot!) coffee.
You can use hot coffee or hot water for this step, but the most important thing is that it’s, well, hot! The heat from the warm liquid “blooms” the cocoa, as mentioned in the “Ingredients” section above (see that section again if you’re curious about why I prefer coffee to water, too!).
Be sure to scrape the sides and bottom of your bowl here so the batter is smooth and uniform. And it will seem thin! This is absolutely normal!
Step 3: Bake & cool (then decorate!)
Divide the batter into 8″ round baking 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 (makes things so much easier and less stressful!). Once they’ve finished baking, let them cool in the pans for a few minutes before inverting onto a cooling rack to cool completely before decorating.
If needed/desired you can level your cake layers (this is the inexpensive cake leveler (affiliate) I like to use) and then 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
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.
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!
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.
Perfect Frosting Pairings:
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!
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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
- 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.
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. I’ve updated the post to have new photos, a new video, and more helpful information, but the recipe has been extensively tested and was not in need of improvement, so it remains the same!
Lauren
Hi, the frosting you are using is American buttercream, correct? Thank you, can’t wait to make this cake + frosting!
Sam
Hi Lauren! It’s closest to an American buttercream, but I do also have a chocolate buttercream recipe that would work well here. 🙂
Susan Avery
I had to try it for myself. It’s easy, one bowl, and is the BEST chocolate cake I have ever made. Nothing but raves from family and friends.
Emily @ Sugar Spun Run
Wonderful! Thanks for the review, Susan 🥰
Satya Villacorta
Me and my sister baked this cake and it was literally THE BEST CHOCOLATE CAKE EVER! Thank you so much for your amazing recipes! They’re always delicious!
Tina C
EVERY SINGLE RECIPE that Sam shares is a 10… and this cake equally scored a 10! I so appreciate that I can come to this site and always find a recipe I can count on to turn out superb. Today, after our Christmas dinner, I served my family this fudgey moist cake and everyone sooo loved it. 5 kagillion thumbs up! Hey! Food Network! Can you give this gal her own show????
Sam
You are so sweet, Tina! thank you so much for trusting my recipes and for your kind words, I really appreciate it! <3
Margarida
Hi Sam! This is definitely the best chocolate cake ever, thanks for the recipe! I was wondering if I could make a 4 layer cake, with 2 layers of red velvet (my favourite ever) and 2 layers of chocolate cake. Do you think it would work or the structure wouldn’t be strong enough to hold up? Thank you and Happy Holidays 🙂
Emily @ Sugar Spun Run
We’re so happy you like it, Margarida! Yes, that should work just fine. Happy holidays! 😊
Jules
Hi Sam 😀 Would this recipe work in a Rectangle tray measuring 33cm x 23cm?
Emily @ Sugar Spun Run
Hi Jules! Yes, you can use that pan. The baking time will vary though; others have said it’s around 30 minutes. Definitely keep an eye on it to be safe! Enjoy 🙂
Maggie
Does this buttercream hold up well for decorative piping? Or is it better to use a cocoa powder buttercream for that?
Sam
Hi Maggie! Yes you can pipe decoratively with this icing, you can see it piped on cupcakes here in my favorite chocolate frosting post (I liked the icing so much I gave it its own spot on the blog).
Rachel
This is the recipe I’ve been looking for for waaaay too long! It lives up to its title of The best chocolate cake recipe! Stackable and stable but still full of flavour! It even stood up to being a 4 layer tall cake.
Thank you!
Emily K
Any suggestions on adjustments for high altitude (5800ft)?!
Emily @ Sugar Spun Run
Hi Emily! Unfortunately we aren’t familiar with high altitude baking. Hopefully someone who is can chime in 🙁
Dana
Do you bake cakes using fan forced?
Sam
Conventional oven. 🙂
Angela
I am 72 years old and I have been searching for a great chocolaty cake my whole adult life. Thanks to you I have finally found it! Flawless!
Sydney
This recipe is so great. Simple and a knock-out. I paired it with cream cheese frosting. Do you have any advice on making it as a square 9×9 or as a sheet cake?
Emily @ Sugar Spun Run
Hi Sydney! You can divide this recipe into two square pans, but the layers will be thinner since square pans hold more batter. A 9×13 will also work. Hope that helps! 🥰
Theresa
Hi Sam,
I am veey excited to make this for my son’s bday, so I’m gathering the ingredients. I have organic cacao powder. Can that be used instead of the cocoa powder?
Emily @ Sugar Spun Run
Hi Theresa! We actually talk about cacao in our recent cocoa powder post. Using it will greatly affect the sweetness of your cake and could make it dry. We’d recommend sticking with the recipe here 😊
Theresa
Thank you! I definitely need to check out that post. I’m fairly new to baking so I appreciate the guidance. Thank you so much! Can’t wait to bake this cake. 😁
Helena
Would this work as 3 thinner 8″ layers? Obviously I’d have to bake it for less time, but is the structure strong enough to hold up? I’m going to do a three layer chocolate cake with orange curd between the layers and orange flavoured German buttercream, but I’ve still not found my perfect chocolate cake, so I’m trying to decide on a recipe, and nothing from you has failed me yet!
Emily @ Sugar Spun Run
Hi Helena! This cake is pretty sturdy, so you shouldn’t have any issues stacking three layers. Your recipe sounds delicious! 😍
Trish
It was delicious!! My go to recipe now!!
Ann
Hi, please can you tell me how much the buttermilk will measure in grams? I’m not sure if I’m measuring correct used 250 gms and mixture was too watery.
Sam
Hi Ann! I’m not sure about grams but it is 236ml. I hope that helps!
Neidra Davis
Hi Sam!!!!
Let me start out by saying that your site is my cake recipe Bible! Thank you for existing!
Your vanilla, chocolate and red velvet recipes are my go to recipes but I have this longing to make the vanilla cake just as moist as the chocolate and RV. Don’t get me wrong it is DElicious and moist just not as moist as those 2 so here’s my crazy question: if I followed this recipe exactly EXCEPT for the things that make it chocolate ie the cocoa powder and coffee and maybe increase the vanilla flavor, would it work as a super moist vanilla cake?
Thank you!
Sam
Thank you so much, Neidra! I’m so glad you’ve enjoyed all of the cakes. Unfortunately it won’t work to just remove the cocoa powder and coffee. There are some other variables here that would need to be changed. 🙁
Kathy Mitchell
I would like to make this in 8 or 9 in square pans. Would it work if I did the cake in each one? Or should I do a 9 x 13 and cut it? I also have a brownie pan and jelly roll pans. Which would work? I want small pieces for serving & not a piece of cake that requires cutting and forks and plates…ie, finger pieces in a cupcake liner.
Thank you! Love your recipes!
Emily @ Sugar Spun Run
Hi Kathy! You can divide this recipe into two square pans, but the layers will be thinner since square pans hold more batter. A 9×13 will also work. Hope that helps! 🥰