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!
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!!! We’re 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! 🙂
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! 🙃
Sam
I’m so happy to hear this! Thank you for letting me know how it turned out 🙂
Sandy Vanlancker
Hi! I just pulled the pans from the oven and they are cooling. I used the recipe exactly as stated, but I haven’t tasted it yet. I didn’t get a rounded fluffy top like I expected, which is good as I will be leveling that off anyways. I plan I’m 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! 🙂
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 didn’t 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 can’t 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. 🙂
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. 🙂
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! 🙂
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. 🙂
Tom LeClair
Sam,
First time cake baker at 65 and your chocolate cake recipe was a smashing success at our family party last night. Can’t 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! 🙂
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. 🙂
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. 🙂
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! 🙂
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. 🙂 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! 🙂
Lisa
I have Droste Cocoa powder, ingredients say only cocoa powder. Will that be okay?
Sam
Hi Lisa! That will work great. 🙂
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!! Can’t wait to try your vanilla cake next 😋
Sam
I’m so glad you enjoyed the chocolate cake, Kayla!! Thank you so much for commenting, I really appreciate it 🙂
Ashley
Hello, I’m making making a 3 or 4 layer cake (haven’t 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! 🙂