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There’s a reason I call this the Best Chocolate Cake Recipe: it’s so good restaurants have asked me to start making it for them! This moist and fluffy chocolate cake is going to be your go-to recipe once you try it.
The Best Homemade Chocolate Cake
This is the kind of chocolate cake everyone should have in their recipe collection. An easy, one-bowl cake with the perfect crumb that’s covered with a simple homemade chocolate buttercream frosting. This moist cake is made completely from scratch and has incredible chocolate flavor.
I literally cannot stop eating this cake whenever I make it.
I made this cake for my niece’s birthday last year. When it was served, one of the moms asked my sister-in-law where she’d gotten the cake. She pointed at me and the mom came over to ask me about it. Turns out she has two restaurants in Atlanta and was curious if I’d be interested in making cakes for her restaurant.
Whaaaaaat?!?
Pretty neat, but I actually said no. However, this cake is THAT good! Make it and you just might be asked to bake for a restaurant. And whether you want to actually do that or not, don’t you want to be the one with a cake that’s so good you could bake for a restaurant? You know you do. 😉
Why You’ll Love This Recipe
After testing many chocolate cake recipes, this one is hands down the best. Here’s why:
- It’s easy to make. Only one bowl!
- Uses simple ingredients.
- Has a rich chocolate flavor with a moist, fluffy crumb.
- Is covered is an easy chocolate buttercream frosting.
- Is drizzled with chocolate ganache.
How is this Recipe Different?
If you’re familiar with my recipes, then you’ve probably seen several variations on chocolate cake. This is my original chocolate cake and is still my favorite to this day. It’s my go-to. That said, I definitely have more than one recipe! Here is how they differ:
- My Easy Moist Chocolate Cake Recipe was created after getting quite a few comments from people who were confused about the low baking temperature of this cake. So the newer version is baked at 350 degrees, eliminating the confusion. As a result of the changes made in that recipe, it’s not quite as tender as this original version. But it can be handy if you need a more sturdy cake for something you’re decorating. Both of these chocolate cakes use oil, which I think works really well in chocolate cake especially. It adds great moisture.
- My Chocolate Piñata Cake uses butter instead of oil simply because some readers prefer the taste of butter and I aim to please! Plus, as far as sturdiness goes, butter based cakes are generally much more sturdy. That’s why this version of chocolate cake holds up much better to having holes cut into it and being filled like a piñata. 🙂
So to recap, the main difference between this recipe and my others is that this one is the most tender and moist, it uses oil instead of butter and it is baked at a lower temperature (which means it also takes a little longer to bake).
What You’ll Need
You won’t need any fancy ingredients to make this easy chocolate cake. Here’s a quick overview of what you’ll need. Be sure to scroll down to the recipe card for specific amounts.
Chocolate Cake
- All purpose flour
- Sugar
- Natural unsweetened cocoa powder – I often make this cake with dark chocolate cocoa. It gives the cake an even more rich chocolate flavor. That said, regular cocoa works too and is also wonderful.
- Baking soda
- Salt
- Eggs
- Buttermilk
- Vegetable oil – This cake is made with oil, instead of butter. It makes SUCH a moist cake!
- Vanilla
- Hot Water
Frosting
- Butter – At room temperature
- Powdered sugar
- Vanilla extract
- Natural unsweetened cocoa powder
- Water or milk
Ganache & Decorations
- Semi-sweet chocolate chips
- Heavy whipping cream
- Sprinkles – Optional
How to Make Chocolate Cake
One thing to note is that this cake has a very thin batter. And no, it’s not a typo – it’s a slow-bake cake that bakes at 300 degrees.
So, here’s how you make it:
Make the Cake
- Prepare your pan & preheat the oven. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
- Mix the dry ingredients. Add all dry ingredients to a large bowl and whisk together.
- Add the wet ingredients. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. Add vanilla to boiling water and add to mixture. Mix well.
- Bake. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
- Cool. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Make the Chocolate Buttercream Frosting
I usually make the chocolate frosting while the cakes cool. Here’s how:
- Beat the butter in a stand mixer until smooth.
- Add the sugar. Slowly add 4 cups (460g) of powdered sugar and mix until smooth.
- Add vanilla and half of the water or milk and mix until smooth.
- More sugar. Add another 5 cups (575g) of powdered sugar and mix until smooth.
- Mix in the cocoa powder. Add cocoa and mix until smooth.
- Add remaining water or milk until the frosting is the right consistency.
Frost Your Cake
Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
- Frost the first layer. Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.
- Frost the second layer. Add second layer of cake and add another cup of frosting on top in an even layer.
- Add more frosting. Frost the outside of the entire cake to finish things up. Feel free to use my tutorial for frosting a smooth cake.
Make the Chocolate Ganache & Add More Frosting
Technically you could just stop right here. By this point, you’ll have an amazing cake with chocolate buttercream frosting! But if you want to go a bit fancy, this chocolate ganache is an easy way to do it.
To make the chocolate ganache:
- Add the chocolate chips to a medium-sized bowl (see my tips on making chocolate ganache).
- Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
That’s it. Just two steps! Then you add the ganache to your cake:
- Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.
- Allow the ganache to firm up a bit
- Pipe the remainder of the frosting around the top edge of the cake and pipe a border around the bottom. I used Ateco tip 844.
Add Sprinkles and Serve!
Add a few sprinkles to the cake, if desired, then serve. Sprinkles are totally optional of course, but why not?
How to Store a Frosted Cake
This cake can be stored for 3-4 days on the counter. It should be well covered under a cake dome if possible.
You can also store it in the fridge to extend its shelf life to 4-5 days, but the frosting will harden. When I store a frosted cake in the fridge I usually place the cake in the fridge uncovered until the frosting hardens (about 2 hours). Then I cover it with saran wrap.
When you are ready to have some cake, simply cut a slice and warm it in the microwave (if desired) for about 15-30 seconds. The frosting will soften right up and you’ll have warm chocolate cake to enjoy.
Recipes That Use This Cake as a Starting Point
This recipe is so simple and easy to make, in addition to being delicious, that it has actually become the base for many other flavor combinations I’ve made and it’s always a hit!
- Nutella Chocolate Cake
- Baileys Chocolate Poke Cake
- Mint Chocolate Chip Layer Cake
- Turtle Chocolate Layer Cake
- Red Wine Chocolate Cake
- Chocolate Oreo Cake
Watch How To Make It
PrintThe Best Chocolate Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This is the Best Chocolate Cake recipe! Moist homemade chocolate cake made completely from scratch. This is the kind of chocolate cake everyone should have in their recipe collection!
Ingredients
CHOCOLATE CAKE
- 2 cups (260g) all-purpose flour (measured correctly)
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1 cup (240ml) vegetable oil
- 1 1/2 tsp vanilla
- 1 cup (240ml) hot water
CHOCOLATE FROSTING
- 2 1/2 cups (560g) unsalted butter, room temperature
- 9 cups (1035g) powdered sugar
- 2 tsp vanilla extract
- 1 cup (114g) natural unsweetened cocoa powder
- 4–5 tbsp (60-75ml) water/milk
- Pinch of salt
CHOCOLATE GANACHE
- 6 oz (1 cup | 169g) semi sweet chocolate chips
- 1/2 cup heavy whipping cream
- Sprinkles
Instructions
Make the Cakes
- Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
- Preheat oven to 300°F (148°C).
- Add all dry ingredients to a large bowl and whisk together.
- Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
- Add vanilla to hot water and add to mixture. Mix well.
- Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
- Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Make the Frosting
- Make frosting while cakes cool. Beat the butter in a large mixing bowl until smooth.
- Slowly add 4 cups (460g) of powdered sugar and mix until smooth.
- Add vanilla and half of the water or milk and mix until smooth.
- Add another 5 cups (575g) of powdered sugar and mix until smooth.
- Add cocoa and mix until smooth.
- Add remaining water or milk until the frosting is the right consistency.
Assemble the Cake
- Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
- Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.
- Add second layer of cake and add another cup of frosting on top in an even layer.
- Add final layer of cake on top and frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
Make the Chocolate Ganache
- To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
- Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
Finish Cake
- Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.
- Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and pipe a border around the bottom. I used Ateco tip 844.
- Add a few sprinkles to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.
Notes
This recipe calls for hot water. You don’t have to use hot water – the cake will still bake fine – but the hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavor in the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 941
- Sugar: 101 g
- Sodium: 496.6 mg
- Fat: 49.6 g
- Carbohydrates: 127.7 g
- Protein: 7 g
- Cholesterol: 38.1 mg
Enjoy!
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Hi! Thank you for sharing this recipe, looks amazing! But wondering if the cake is enough stable to stacking??
As long as you’re using dowels and supporting the cake above it, I don’t see why stacking would be a problem. I hope you enjoy it!
Going to try this recipe today! Wish me luck.
I hope you love it!
Made this yesterday and it was AMAZING! I did add half a box of instant chocolate (jello) pudding omg the cake was so moist and good! This is my go to cake recipe!!!
So glad you enjoyed it!
Thank you so much for this recipe! I have made it twice, and both times have had people who don’t like chocolate cake ask me to make it for their birthday. I have one question about the baking time. Though the recipe says 30-33 minutes at 300 degrees, it has taken much longer than that. I even bought an oven thermometer to confirm if my oven temp was accurate and it is. I just baked the cakes for a third time, and it took over an hour for them to finish baking. Any suggestions or insight?
I’m so glad to hear that!
Hmm, that does seem strange. That is what the bake time is for me. If you checked your oven temperature already, then I’m not really sure. I’m sorry!
For people who asked about gluten-free flour: I use GF flour, remove 1/4 cup of oil, and add an extra egg. Comes out beautifully every time! But maybe because of the extra egg (?) I usually have to bake this recipe closer to an hour.
Hi! If I were to use 3 6 inch pans, would I need to reduce the recipe at all. Thank you and love your site!
It depends on how tall you want the cake. In my 6 inch cake recipe using this recipe, I actually cut it in half, which gives you a cake that’s around 3 1/2 inches or so tall. If you’d like it taller, you could certainly use the full recipe in this post.
Can I make with gluten free flour ?
I haven’t tried it, but I’d expect that to be fine.
Hello is it 1000 gr of powder sugar ?
It’s a little more, but yes.
Hi Lindsay,
Can I substitute a cup of espresso instead of the water in the cake batter?
Yes, you can.
Hello Lindsay, thank you so much for this recipe – i’ve used it in the past and it always comes out perfectly, but lately when i’ve done it there has been a crust on top? would it be because of the pan size i’ve used? i used a slightly larger pan than usual, the cake feels slightly more crumbly than usual… i’m wondering if it’s the type of cocoa powder
I’m not sure. I’ve never had that issue, even with different pan sizes. I suppose it’s possible that it’s the cocoa powder. I’m just not sure.
Hi Lindsay!
Could I cut this recipe in 2/3 (for the cake) and have only two layers? I’ve never made a layered cake before so three layers is a bit daunting.
Yes, you could. You could also just use two 9 inch pans and that’d be fine.
Hi! How do I make buttermilk from scratch?
You’d replace one tablespoon of milk with a tablespoon of vinegar. But this recipe works well with regular milk too.
Hi Lindsay,
I’ve made this cake so many times and love it! Thank you!
Just wanted to know – I wanted to make it for second tier from a three tier cake (10”, 8” and 6”) – would it hold the 6” cake?
I’ll be using dowels and 2mm cake boards in between tiers.
Any tips would be super helpful!
I don’t really do tiered cakes, but have done a few in the past and didn’t have any issue using this cake. As long as the dowels are providing support for the cake above, it shouldn’t be a problem.
Hi Lindsay,
Will this recipe work with 2 8inch tin?
If so how longer should it be in the oven for?
Yes, it would work. I’m not sure of the exact bake time. I might try adding 5 to 10 minutes to the bake time and just keep an eye on it.
This is by far the best chocolate cake I have made and I’ve made many. We enjoyed is very much.. so moist with wonderful flavour…
So glad to hear that!
I’ve made this cake many times and I love it! I’m wanting to try it for cupcakes though. Could I use this recipe for cupcakes?
Yes, you can find that recipe here.