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!
Nura
Can I make this recipe in a bundt pan?
Emily @ Sugar Spun Run
Hi Nura! This will work in a bundt pan, but it probably won’t make as much batter as your typical bundt cake. We do have a chocolate bundt cake recipe that you might want to try instead 😊
Ray
I made this for a family gathering, and my disabled uncle was there. He is in his thirties but has the mental age of a four year old. After he had a slice, he came up to me and said, “That was really good. I want that for my birthday!” He then asked my parents if he could “keep me forever” and hugged me super tight. This recipe is definitely a keeper! Thank you for bringing my uncle some joy, Sam!
Emily @ Sugar Spun Run
Who doesn’t love chocolate cake?! Thanks for sharing, Ray 🥰
Mary Abbott
This was a deliciously moist and chocolatey rich cake. I followed the recipe exactly and everybody loved it! I will be saving this one and making it again.
Libby Kerlin
I have made several of your cake recipes and received rave reviews from my family and friends. A from-scratch cake for a birthday elevates the celebration, don’t you agree? Your site is my go-to for all things desserts. Thank you for sharing your recipes.
I need your advice. The last two cakes I made came out of the oven with a low spot in the middle and were so moist, that I was afraid they weren’t completely done. No crumbs on the toothpick test. But I wonder, what am I doing wrong?
Libby
Sam
I’m so glad you’ve enjoyed the cakes so much, Libby! If they are dipping they may just be slightly under-baked. 🙂
Bethany
How many does this cake serve? I’m making this for my sons birthday party and I need enough to feed 50 people including kids and adults. I’m only making 2 layer for presentation, and are doing cupcakes for the rest. Help please?
Sam
Hi Bethany! This will make about 12 slices, depending on how thick you cut them. This cake does make a 2 layer cake so you won’t have extra for cupcakes.
Ysabel
Best chocolat cake I’ve ever had!!(and I’m not a fan of chocolat) super spongy, light, delicious. I put on a litte bit of strawberry jam between layers with the frosting and everyone likes it. I really enjoy making this, it was easy to follow. Thannk you so much!!
Cathy
awesome recipe, moist, light, airy and delicious
thanks
Brad Thompson
Hi Sam,
Enjoying your website immensely. Tried this recipe yesterday. I had an issue with the cake sinking in the middle while it was cooking. Don’t think I had this issue with box cakes from the store. This is the first recipe I have made from scratch. Can’t figure out what I may have done wrong. Could it have anything to do with altitude? I live in Denver Colorado. I know nothing about baking but I’m trying to learn.
Sam
Hi Brad! It could have something to do with the altitude, but I’m not really familiar with how to adjust for high altitude. Is it possible it needed to bake a little bit longer? Did you use the toothpick test when it was done?
Laura
You’re absolutely right about thinking it could be your altitude!😊 I’m at an elevation of about 5,500 & always have to adjust baking recipes with a little more flour, less sugar & a smidge more fluid. I’m going to use 2 cups flour, 2/3 cups of each sugar & a Tablespoon or two more water when I make this recipe.
Amy Calaway
Made this today but I made the mistake of only buttering and flouring my pans and not putting parchment paper in them and they stuck bad. Still gonna eat it though!
Richard Scott
If I cut the ingredients in half would it fit nicely in an 8X8 square pan? and then use the cook time for an 8 inch round pan.
Sam
Hi Richard! You would likely need about 3/4 of the recipe to fill the 8 x 8 pan. I’m not sure what a bake time would be, but likely longer than an 8 inch circular pan.
Richard Scott
Hi Sam
Thank you for the quick reply. After thinking about it I decided to try 2/3 amount of the ingredients for the 8X8 then do 3/4 on the next one if necessary. 2/3 worked out just fine with a 30 minute bake time. The cake was at the top of the tin when finished. I frosted it with your cream cheese chocolate frosting.
Now that’s a chocolate cake. Happy Easter to you and your family.
Daphne Mata
Will this recipe work for a sheet cake?
Sam
Hi Daphne! It will fit in a 9 x 13 pan. 🙂
Deborah
Hi there, I adore all your baking recipes. Can I ask could in make a 6 inch 3 layer cake with this recipe please?
Sam
Hi Deborah! You will have enough for 3 6″ layers with this batter. I’m not sure on a bake time. Make sure you don’t overfill your pans. 🙂
Andel Petzer
Hi Sam! In South Africa we don’t get the same packed light-brown sugar. Can I use a dark brown treacle sugar instead?
Sam
Hi Andel! I’m not too familiar with treacle. Do you have access to molasses? You could make your own brown sugar.
Samantha McCoy
I’m going to make this today! Can I use whole milk in place of buttermilk? Thanks!
Sam
Hi Samantha! I would recommend a buttermilk substitute if you don’t have buttermilk on hand. 🙂
Donna Boyce
This truly is the best chocolate cake recipe! Moist, full flavored deliciousness! I made it in a 9X13 pan and it was perfect. This is our new favorite. I frosted with the linked cream cheese icing, using only 3 cups of powder sugar, to keep it from getting too sweet. It was delicious and the perfect level of sweetness. This recipe is a keeper!
Monica G
Can I bake this in a 9×13 and for how long?
Thank you!!
Sam
Hi Monica! This will fit in a 9 x 13 but I’m not sure on a bake time.
Judy Davies
I make your wonderful, best-ever pineapple upside down cake in a 9″ x 2″ round pan. Could I use this same pan or a 9″ x 2.5″ round pan for a single layer of this chocolate cake? For how long would I bake it . . . 45 minutes? I can’t wait to try this recipe. I am severely lactose intolerant and thus use lactose free items to cook and bake. I look for chocolate cake recipes that use cocoa rather than chocolate chips and squares. Thanks for making this one available.
Sam
Hi Judy! This will make too much batter for one pan. You’d need to split it so it doesn’t overflow your pan.
Elizabeth Parambi
hi! would it be okay to make it in two 7inch pans?
Sam
Hi Elizabeth! It will make too much batter for 2 7 inch pans so make sure you don’t overfill the pans. I’m not sure on a bake time. Enjoy! 🙂