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!
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. 🙂
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! 🙂
Dee
Hi Sam..this chocolate cake is delicious 😋 i halved the recipe and made a 2 layer 6inch cake. It was absolutely delicious … I am going to make it again 🙂
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. 🙂
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?
“At 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. 🙂
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 🙂
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. 🙂
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. 🙂
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! 🙂
Miranda Boeckman
This is my go-to chocolate cake recipe! It’s 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. 🙂
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. It’s so good that I had to comment and I’ve 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. 🙂
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! 🙂
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! 🙂
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. 🙂
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. 🙂
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! 🙂