The Best Chocolate Cake Recipe {Ever}

The best chocolate cake recipe. Ever? There are plenty of claims for the best chocolate cake recipe. I get that. But with one bite of this chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted.

 

Chocolate Cake Recipe | AddaPinch.com

 

So as for my house, this chocolate cake recipe now holds that honor.

As the compliments continued, I didn’t begin to tell them how easy it was to make.

In all honesty, it is probably one of the easiest cakes I’ve made in a long time, really, but I just smiled and thanked them.

As we continued on gobbling up the cake, drinking our coffee or iced cold milk, the compliments just kept coming.

Then the requests for the recipe started.

That’s generally when you know that folks really like what you’ve made if they ask for the recipe and tell you for what event they plan to serve it.

As a cook, that really is one of the highest compliments you can receive – well, at least in my book.


It was great to hear that they thought the cake was just as good after their last bite as they thought it was with their first.

Here’s another great thing about this recipe. The cake batter really can be made in a bowl without the use of a heavy duty mixer. Of course, that just makes things easier, but this is easily a recipe my Grandmother would have enjoyed making in her tiny kitchen with a whisk and a bowl. And I’m sure it would have turned out perfectly, too.

 

I’m not going to kid you, this makes a very rich, moist, and absolutely luxurious chocolate cake recipe. So if you are a faint of heart chocolate cake person, this is not the cake for you.

Based on the Old Fashioned Hershey’s recipe, I sort of went a bit heavy-handed with some changes testing cake after cake until I got it just the way I wanted it, but the end result was oh so worth it.

 

 

The few crumbs left on plates gave that away.

One of the ingredients that really made this chocolate cake recipe come to life, in my opinion, was the addition of espresso powder in both the chocolate cake and in the chocolate frosting.

If you’ve not tried a bit of espresso when baking with chocolate, you really should.

The espresso works to elevate the flavors in much the same way as vanilla extract and I now think of it as an essential part of my spice cabinet.

Espresso powder is easy to find at the grocery store or even online if your grocer doesn’t stock it normally.

Believe me when I say, it is very much worth the effort to have just for those times you are baking with chocolate!

 

 

So my friends, if you have a chocolate lover in your midst, make them this cake. If they’ve had a bad day this is certainly something that will brighten it for them. If they’ve had a great day, then this chocolate cake is a great way to celebrate with them!

It just needs to happen.

Promise.

Let me just say again, this chocolate cake + this Chocolate Buttercream Frosting Recipe = the best chocolate cake I’ve ever had!

And here it is.

4.8 from 472 reviews
The Best Chocolate Cake Recipe {Ever}
 
Prep time
Cook time
Total time
 
Chocolate Cake with decadent chocolate frosting that will quickly become your favorite!
Author:
Cuisine: Dessert
Serves: 12
Ingredients
  • Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Chocolate Buttercream Frosting Recipe
Instructions
  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. For the cake:
  3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  7. Frost cake with Chocolate Buttercream Frosting.

Do let me know how you like it.

If you are looking for cupcakes from this recipe, I’ve shared my recipe for the best chocolate cupcakes with vanilla buttercream frosting for ya.

Enjoy!
Robyn xo

 

 

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DISCUSS

  1. 1544

    Robyn says

    Best Chocolate cake I’ve ever made from scratch and it was the best I’ve ever had! Thanks for sharing Robyn

  2. 1545

    Haley says

    If you’re looking for the perfect chocolate cake, search is over–this is it! I made this recipe as cupcakes with the Chocolate Buttercream Frosting topped with a little of the extra espresso powder. Perfect texture and simply amazing flavor

  3. 1547

    says

    You’re right! It IS the best ever! I haven’t baked a cake from scratch for ages but decided to make it for my husband’s birthday today. I made a couple of substitutions/additions for him specifically. He is a big fan of chocolate and orange (so am I frankly) so I added a tablespoon of Orange extract to the frosting. I also used coconut oil in place of the vegetable oil. It is the moistest cake ever and sliced like a dream! This will be my new GO TO recipe for chocolate cake. Thank you!

    P.S. He loves it too!

  4. 1548

    Patricia Poole says

    Please could you send me the conversions from cups to metric. I can’t wait to start baking your choc cake. thank you

  5. 1550

    JoAnn Rowland says

    This is the first I have heard of espresso powder. Can I just omit it if I don’t have it without affecting the flavor too much?

    Thanks!

    • 1551

      Bianca says

      Yes you can!! I just discovered this recipe last month and have already made it a handful of times without using the expresso!! This recipe is deliciously EVIL!!!

  6. 1552

    Melissa says

    Hi.
    This chocolate cake recipe seems to have a lot of liquid in it. 1 cup of milk plus 1 cup of boiled water? Is that correct.
    It looks delicious but I am baking one currently and it doesn’t seem to be firming up at all.

    Thanks.

  7. 1553

    Kylie says

    This cake was YUM! It was the first time I have made a chocolate cake from scratch. As others have said it makes a lot if mixture. Next time I might do ¾ of the recipe to make just one cake and adjust the cooking time accordingly.

    The only changes I made were to use ½ castor sugar and ½ brown sugar as I didn’t have regular sugar, but it was still perfect. Super moist, and keeps well for a few days. Will definitely add to my recipe book!

  8. 1554

    says

    I jusy made this cake for my daughter’s 1st birthday, was so delicious i had pretty much everyone asking me for the recipe. ofcourse then i had to blog about it :) Really is the best chocolate cake ever

  9. 1555

    Nicki from NZ says

    I made this 2 weeks ago and took some to work….gone! Took it last week for a fundraiser bake sale and gone!!!! Now people want your receipe! Will I share??
    New Zealand loves your cake too!

  10. 1556

    portia boesen says

    Very nice moist cake; just the way how I like it. Thanks for sharing; I like your pic of the cake; its a keeper!

  11. 1557

    julia says

    awesome, frosting bit runny, i must of added too much liquid, wasnt as pretty as youre, but best choc cake ive ever tasted x

  12. 1558

    Netta Hartin says

    It is the best chocolate cake ive ever baked. THank you for sharing this recipe Top of my list. The hot water keep it moist love it, the colour is dark chocolate, i will make 3 morr for fathers day now. See what my families will say.

  13. 1559

    Susan says

    This cake recipe is delicious, but problem with frosting. I believe there is a mistake with the amount of butter, maybe 1 1/2 sticks as oppposed to 1 1/2 cups? It was too runny and I had to add about 3 more cups of sugar to get it thicker, but it was still a tad runny, but did not want to add more sugar because then it would be too sweet.

  14. 1560

    Saradha says

    I followed the recipe of the cake word for word. I tried only the cake. It turned out super yummy.Thanks Robyn for the wonder recipe.

  15. 1561

    Donna says

    I made a half recipe of the icing today because I made the cake in a 9 x 13 pan…the texture was perfect. When I make the icing, I don’t melt the butter. I just use softened butter (very soft room temp) and it has turned out fine.

  16. 1562

    Sarah says

    Hi Susan,
    I just finished using this frosting recipe, and the directions of using melted butter seemed strange to me, like it’d make the frosting too runny. After reading your review and others’, that was confirmed! Instead of melting the butter, I just used softened/room temp butter, and the consistency turned out perfect! Smooth, thick and creamy, definitely NOT runny!

  17. 1564

    melanie allen says

    Thank you for sharing this recipe Ive made alot of chocolate cakes and this is by far the best EVER I made it exactly how it looks in the pictures you put up for my daughters birthday and everyone was asking for the recipe and my kids loved it so much I think Im going to make it just because I cant get enough myself:) Thank you again for sharing the best recipe ever!

  18. 1566

    Lisa says

    Hi ^^,
    I can see so many great comments about your amazing recipe here that i can’t wait to try it out for my best friend. I am just wondering how much grams is your 2 cups of all-purpose flour and sugar and is it ok to use Dutch processed cocoa?

    Thank again for sharing and i can’t wait to bake it!!!

  19. 1567

    Ange says

    Hi Robyn,

    I’v not tried this recipe before but am in need of a fool proof, moist chocolate cake and the reviews are great!

    I’m wondering though, do you think it’s suitable to use for a 2 tier cake? I’m wondering if because of how moist it seems to be that the bottom layer might not be able to hold the top layer without breaking and with our refrigeration?

  20. 1568

    niy says

    I made this cake yesterday and it was a huge success, it was moist and tasty. I decided to take a slice to my mother and her neighbor, and they loved it. My mother called later that evening and said that since I was watching my weight, I should bring the rest of the cake to her. The next day we delivered slices of the cake to a few elderly neighbors who don’t cook often, and they were delighted. Thank you for helping me spread the joy. Can’t wait to tell you how they respond to the white cake. Thanks Marlene G

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