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!
Sharin
Hello could I use a 9 or 10 inch cake tin instead of 2 8inch? TIA
Sam
Hi Sharin! Yes you can bake them in 9 or 10 inch pans. The cakes will be thinner so will need to bake for less time. 🙂
Deepika
Can you use 3, 8 inch cake rounds? Would you double the recipe?
Sam
This recipe makes 2 8 inch cakes. To make 3, you would need to increase the recipe by 50%. 🙂
Priya
Hi Sam
Tried your chocolate cake and vanilla frosting recipe today. It’s turns out wonderful. My husband’s birthday today and I bake for his day. My family love it. Thanks again and great recipes.
Regards Priya.
Sam
I am so glad everyone enjoyed the cake, Priya! 🙂
dhiv
Hi Sam,
I have tried few of your recipes and it has always been a hit.. every time I bake. Please mention the quantity of 1 cup buttermilk. TIA
Sam
I’m not sure what you mean? I’m sorry.
Dhiv
Please let me know, how much ml is 1 cup of buttermilk in this recipe… 🙂
Sam
236ml 🙂
Dhiv
Thanks a lot for the reply, Sam. I have two more doubts,
1. Don’t we need to soak cake with sugar syrup?
2. How much is the cake finally weigh?
Sam
You do not have to soak the cake with sugar syrup, and I have never though to weigh the cake in the end. 🙂
Erin
Hoping to make this for my son’s birthday!! I wanted to make it in an 9×13 pan (one layer) however instead… would I need to adjust the baking time for that? Many thanks!
Sam
Hi Erin! To bake it in a 9 x 13, you will need to bake it longer, but I am not sure how much longer.
Vanessa
Hi,
If I make this cake the night before, should it be kept at room temperature frosted or in fridge and frost the day of?
Sam
Hi Vanessa! I would just frost the cake and leave it at room temperature. Make sure you cover it so the icing doesn’t dry out. 🙂
Jamie kissel
I have made many chocolate cakes over the years. Every once in awhile one will shrink down more than I feel it should. It happened with this cake. The cake was wonderful. Not over baked, not under baked. Any idea why? I did put it in a 9 by 13 pan.
Sam
Hi Jamie! I’m so glad you enjoyed the cake! Was your kitchen very cold? If it cooled too rapidly after coming out of the oven that may have done it.
Michelle
I made this cake and used your favorite chocolate frosting. I cannot tell you how incredibly wonderful this cake is. I finally found the chocolate flavor that I have been looking for, for a long time! I have had several requests for me to make this cake again. Thank you so much for sharing your recipe.
Sam
Thank you so much, Michelle! ☺️ I am so glad everyone enjoys it! 🙂
Mary
Thank you,I’m sure I will be able to figure it out.
Tabitha
Thank you for this recipe. My mom loved chocolate cake. I used this recipe to make a special cake for her funeral. I got a lot of compliments plus asks for repeats. It was a great for the memory of my mom.
Sam
I am so glad everyone enjoyed it, Tabitha! 🙂
Charly
Hi Sam,
I am an amateur baker from the UK and your blog/website has to be the best one so far I have come across. The recipes are amazing, colourful and easy to follow.
I was wondering could I swap the chocolate icing for orange flavoured icing. I am going to be making this cake for my auntie’s birthday that’s coming up soon and she love’s chocolate orange more than anyone I know.
Sam
Thank you so much, Charly! I am so glad you enjoy the website. I don’t have a recipe for an orange frosting, but I am sure it would taste delicious. 🙂 Happy baking!
Mary Hackett
Can I use a bunt pan for the best chocolate cake recipe?
Sam
Hi Mary. I think that would work just fine, but the baking time will vary and I am not sure what that baking time will be.
alana sullivan
Can you tell us/show us how to slice the cake so it holds together and looks perfect? Like yours in the pic!
Sam
O man I wish there was a secret I could share, so many ruined cakes!! I just make sure to use a really sharp knife when cutting my cakes and if I feel really ambitious, wipe the knife clean after every cut. 🙂
Cyril
Will it still be dark brown if ever i steam it rather than bake it in the oven? I dont have oven here.thanks..
Sam
Hi Cyril. I have never tried steaming the cake, but I don’t see any reason for it to change the color of the cake. 🙂
Laura
I made this cake for the first time on Saturday for my nieces birthday and well…IT WAS AMAZING! She loves chocolate , as do i and it was delicious. Even my sister who loves white cake loved this cake so you definitely know its delicious. This one is definitely a keeper.
Sam
I am so glad everyone enjoyed it, Laura! 🙂