The Best Chocolate Cake Recipe {Ever}

The Best Chocolate Cake Recipe – A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!

The Best Chocolate Cake Recipe Ever. The Best Chocolate Cake recipe with decadent Chocolate Buttercream Frosting that will quickly become your favorite! // addapinch.com

The Best Chocolate Cake Recipe Ever. The Best Chocolate Cake recipe with decadent Chocolate Buttercream Frosting that will quickly become your favorite! // addapinch.com

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 decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted.

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.

The Best Chocolate Cake Recipe Ever

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 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 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, but I use it fairly frequently and it can become a little pricey. I’ve started making my own homemade espresso powder and since I have I’m not looking back! It is so easy to make and have on hand!

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 cake 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!

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

How to Make Ahead and Store the Homemade Chocolate Cake:

Both the cake and the chocolate frosting can be made ahead. Allow the cakes to cool completely, wrap them well in plastic wrap and place each layer into a zip top freezer bag. Freeze the cake layers for up to one month.

To frost the cake, simply remove from the freezer and allow to thaw in the refrigerator with wrapping intact. Then, frost the cake once it has completely thawed.

Store the cake at room temperature on the counter. I like to store under a cake dome to keep the cake fresh.

Chocolate Cake Modifications You May Be Interested to Know About:

Note that I have updated the recipe to include some additional ingredients that I have tested through the years. I have found that this chocolate cake is even more versatile than I originally imagined! I’ve listed some of the modifications I’ve tested that I think may be of interest to you.

As a Gluten-Free Chocolate Cake Recipe:

To make the cake as a gluten-free chocolate cake recipe, I’ve successfully used an equal amount of Cup 4 Cup gluten-free flour in place of the all-purpose flour listed in the recipe.

As a Dairy-Free Chocolate Cake Recipe:

To make the cake a dairy-free chocolate cake recipe, I’ve used almond milk as well as coconut milk in place of the dairy. While not dairy-free, I’ve also used buttermilk in place of the milk with great results.

As an Egg-Free Chocolate Cake Recipe:

To make the cake an egg-free chocolate cake recipe, I’ve used 2/3 cup of unsweetened applesauce in place of the 2 large eggs in the recipe.  You will note that you may have to bake the cake just a few minutes more. Be sure to check with the skewer for doneness.

To Use Butter and Other Oils:

I’ve additionally tested the chocolate cake recipe with additional oils, as well as butter. I’ve tested using an equal amount of melted coconut oil to the vegetable oil called for in the recipe. I’ve also tested using the same volume of melted butter in place of the oils in the chocolate cake. While it does make the cake texture slightly different, it is still mighty delicious and worth trying if you’d prefer to use butter in place of oils in your chocolate cake.

Whew! See what I mean! This is the chocolate cake of everyone’s dreams, I think!

Best Chocolate Cake Ever // addapinch.com
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4.83 from 2493 votes

The Best Chocolate Cake Recipe {Ever}

The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Keyword: best chocolate cake, cake, chocolate cake, chocolate cake recipe, dairy free chocolate cake, easy chocolate cake, egg free chocolate cake, gluten-free chocolate cake
Servings: 24
Author: Robyn Stone | Add a Pinch

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk buttermilk, almond, or coconut milk
  • 1/2 cup vegetable canola oil, or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Chocolate Buttercream Frosting Recipe

Instructions

  • Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the chocolate cake:

  • 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.
  • 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 until well combined.
  • 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 of the chocolate cake comes out clean.
  • Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Notes

The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo
Freezer Friendly
Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost.

Do let me know how you like it.

Here are a few additional ways I like to make this cake!

Chocolate Cupcakes

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. This recipe makes a perfect dozen so that you can scale the recipe to make as many chocolate cupcakes as you need! Talk about easy! 🙂

9×13 Chocolate Cake

I love this version! It is a delicious, scaled-down version that is just the thing for potlucks, reunions, tailgates, and travels perfectly! I’ve also scaled-down the frosting so that has the frosting to cake ratio that my family prefers. It is a definite winner!

Large Chocolate Sheet Cake

Scaled for a crowd, this recipe bakes beautifully in a rimmed baking sheet and is perfect for all sorts of get-togethers. Think of it as the 9×13’s big brother! 🙂 This recipe features Fudge Icing, but you can definitely substitute the icing for whatever you fancy!

 

And there you have it. There are so many ways to enjoy this delicious cake. Practically one for whatever need you might have. But, if I’ve missed one, be sure to let me know and I’ll work on it for you! 🙂

PS – Many of you have asked me if there is a way to make a Vanilla Cake Recipe that is just as delicious as this chocolate. Well friends, I’ve tested and tested and tested and now can proudly say – YES! It is definitely the best Vanilla Cake I’ve ever tasted, too! 🙂

Enjoy!
Robyn xo

 

The Best Chocolate Cake recipe with decadent Chocolate Frosting that will quickly become your favorite! // addapinch.com

This post contains affiliate links.

From the Add a Pinch recipe archives. Originally published 2012.

8,429 comments on “The Best Chocolate Cake Recipe {Ever}”

  1. This is the only chocolate recipe I bake. Everyone loves it. I have just one concern. Whenever I have to cover in fondant because it is so tender. I have covered in almost any buttercream frosting and turns out beautifully. Is there any adjustment that can be made in the recipe so it can be covered in fondant? I’ll really appreciate. I’m baking this cake for saturday.

    • Damaris,
      I would not recommend covering this cake with fondant. The cake is a very tender cake and a buttercream type frosting works much better. Sorry but I don’t have adjustments for the cake that would make it more compatible for fondant. My Best White Cake Recipe would be more appropriate for using fondant.

      • When I have issues with a very tender cake I use buttercream, leave in fridge until frosting is very hard/cold and then dip a spatula in hot water (or hot milk) and then carefully start smoothing the buttercream. It will have a very, very similar look to fondant. Then I use fondant just for some pretty decorations 🙂 

      • Thanks for the tip, Carla!

    • Hello! I’ve covered this cake with fondant many times and never had a problem with it crumbling or being too tender.

    • Hi Robyn this recipe looks great may I as if you’ve ever tried with less sugar or coconut sugar?
      Also I want to make this for my sons 4Th Birthday as a football cake which says to use a dolly varden pan do u think this will be ok? 
      Thanks

      • Hi Rasha,
        I have not tried making this cake with less sugar and I haven’t made it with coconut sugar but it should be fine except it might not be as moist and the texture may be a little different. I haven’t made this in a Dolly Varden pan but it should work. It will take a little longer to bake. The oven temperature will be the same. Use the toothpick test to check for doneness. I hope your son has a very happy 4th birthday! xo

  2. Hello! I have a coffee grinder and dark roast beans. Would they still work, even though they aren’t espresso roast? Thanks!

    • Hi Jenna,
      I’m sorry I have not tried this with dark roast beans, only with espresso. But other people have commented that they have used dark roast coffee powder in the cake and it was fine. Let me know how you like the cake. Thanks!

    • Do I refrigerate it or leave it out? I’m Making it for a birthday tomorrow so I just wanted to know if I should put it in the fridge until tomorrow

      • Hannah,
        I do not refrigerate this cake. Store the cake at room temperature on the counter. I like to store under a cake dome to keep the cake fresh. Thanks!

  3. I made this cake for my boss son birthday party and the comment was overflowing with a amazing comment and its really a nice and yummy cake…by the way i made 4layers and cover it fondant icing🥰🥰🥰

    • Hi, MAY gamed,
      I have never tried fondant with this cake because I thought it would be too tender. Sounds like you made it work! So glad everyone enjoyed it. Thanks! xo

    • When you made four layers, did you double the recipe or just split it among four cake pans? I want to make a tall cake and I’m planning to double it, so basically stacking two cakes on top of each other. I’m wondering if that’s what you did?

  4. what could you use instead of espresso powder and roast dark coffee is there anything else you could use

    • Hi, Emma,
      You don’t have to use the espresso if you don’t want to. It just enhances the flavor of the chocolate but can be omitted if you prefer. Hope you like the cake. Thanks!

  5. Perfect cake recipe, I bake often, but first time baking a cake from scratch. It is delicious and moist. I did not have espresso powder, but I do have an espresso machine, I brewed two shots of espresso, then added boiling water to make a cup of liquid. It worked perfectly. Thank you for such a great recipe!

  6. I made this for Mother’s Day and my mom (and everyone else) loved it. Tender, moist, and delicious. I am definitely converted on adding espresso powder! I’ve always avoided adding it in the past because I hate coffee, but you can’t taste it add all–it just adds depth of flavor. I made it with almond milk because that’s what I had, and it worked perfectly. I loved that the recipe assured me that this substitution would not be a problem.
    My only recommendation would be to check your cakes starting at around 28 minutes–it could just be my oven, but 30 minutes was exactly the right amount of time and any longer would have been overcooked.

  7. This is a good, reliable, oldie-but-goodie chocolate cake. I made it last night for Mother’s Day dinner and everyone thought it was yummy.

  8. I want to try baking this cake for an upcoming party! Is it alright to use normal whole milk for the recipe? 🙂

  9. I would like to make this in a 9×13 pan. Will this recipe work for that size pan, or would I have to double the recipe?

  10. OMG… I love this cake, I used butter instead of oil for the cake, yummm. I used less sugar for the icing and did add the Expresso powder to both.

    I even made your chocolate cupcakes and they were fantastic!

    The cake stayed moist, even in the fridge!

  11. Amazing! I’ve been baking cakes for weddings, etc for years and this is hands – down the best chocolate cake recipe that I’ve ever made! The buttercream frosting was delicious and perfect as well… almost like a mousse in its lightness. The cake was moist and light, but held up well to multiple layering, frosting and fondant. Thank you. This will now be my chocolate cake staple.

  12. This has been my go to chocolate cake recipe for a few years now and it has yet to let me down. Thanks for sharing!

  13. This is a solid favourite! So easy! My oven is a bit sketchy but this came out perfectly!
    I used a shot of espresso in with the boiling water. Amazing! Thank you! 

  14. Hi, love the look of this recipe! I’ve only got 2 round 7 inch cake tins on hand, is there any way to modify this recipe to fit these dimensions (cups or grams) and if so, how much should the baking time be reduced by?

  15. Hi , i made this cake for my mom and her friend and topped it with  some cream cheese mixed wit icng sugar ,then finally  added  passion fruit for colour.
    It turned out fantastic and I feel this is going to be my permanent chocolate cake recipe 

  16. Hi good afternoon, im making a 3 tier cake for this weekend and Im wondering how many times do I double the chocolate buttercream to cover a 12 inch cake. I’ve used you chocolate cake recipe which is delicious. Thank you

    • Hi Maria,
      I think if you just doubled the chocolate buttercream frosting recipe one time you should have enough for a 3 layer 12-inch cake. Hope you like it!

  17. Love this cake! I made the dairy free version with almond milk and it worked out so well. I added orange oil to the frosting to make it a Jaffa version (choc-orange for the non-Aussie’s). I was wondering about making a dairy free vanilla version. Have you tried omitting the cocoa and I assume replacing it with the same amount of flour?

    • Thanks, Emma!
      The frosting with the orange oil sounds delicious. I have made a vanilla version of this cake and just replaced the cocoa powder with the same amount of flour but some people had trouble with it falling. I then made this recipe for my Best Vanilla Cake that you might like. I found that this recipe produced the most successful results by a wider range of recipe testers. Hope this helps!

  18. Is this the same as a devils food cake? Sorry if its a silly question, but I am looking to make a devils food cake – nt sure if this is like it or if it is the same

  19. What temperature do I roast the espresso coffee beans?

  20. I love your cake!! I am trying to make one now but I only have 1 of the 9 inch bake pan, would it be ok if the half of batter is sitting there while the other one finish baking? Or it has to be bake all together?
    Thanks!

    • Hi Melissa,
      If the cake batter sits out too long, the cake may not rise correctly. If you have other size pans, it might be better to use them to bake the cake. So happy you love the cake! xo

  21. Any remedies for my cake constantly falling in the middle? It’s happened every time I have made this recipe. It’s definitely delicious, but I usually have to flip the layers over to get a flat surface, which leads to a large cavern of icing in the middle. 

    • Hi Alicia,
      I’m sorry you have had a problem with this recipe. Living at a higher elevation will require adjustments to the recipe and cooking times and temperatures based upon your area. Hope this helps!

    • I had this same issue because I live in high altitude so I reduced Baking Soda to 1 teaspoon and Baking Powder to 1.5 teaspoons. I haven’t had a problem with it falling since! Absolutely love this cake!

  22. One word AMAZING 

  23. Could this work in a bundt pan?

  24. Curious: could I possibly use 1 cup of fresh espresso (or an americano?) instead of baking powder plus boiling water?

    Ps. Love your recipes. They’ve never failed me. Especially your snickerdoodles!

    • Hi Kimberly,
      You can use 1 cup of very hot fresh espresso instead of the boiling water but you still must add the baking powder. The hot fresh espresso just takes the place of the boiling water and espresso powder. Hope this helps!

    • Could I use three 8-inch cake pans instead of two 9 inch ones? What alterations would I have to make?

  25. Hello! In the recipe, if freezing you recommend that the cake first be thawed but in your text before the recipe, you instruct to frost it straight out of the freezer. Which is the better method?

    • Thanks for catching that discrepancy, EC. I have updated the post to the correct method as listed in the recipe. To frost the cake after it has been frozen, you need to allow the cake layers to thaw in the refrigerator with the wrapping intact. Once they have thawed completely, then you frost the cake. Sorry for the confusion! xo

  26. I absolutely love this Recipe! My only problem I have with it is I’m high altitude and when I cook it it boils over! Is there something I can do differently to keep this from happening?

    • Billie Jo,
      You may have to change the amount of some of the ingredients and the temperature of your oven based upon the altitude where you live. I live in Georgia at 1100 feet. Check on cake baking adjustments for your altitude. Hope this helps.

      • I’ve tried a few different ways (made it 3 times now lol) it turns out fine but has boiled over each time. I’m at 8099 feet in Colorado. 

  27. Hi, may I ask for standard measurements, please? Grams or milliliters. In Europe, cup is not a measurement, it’s a kind of foodware, you know. They all differ in size. 🙂 Thanks a lot!

  28. WOW. This cake was absolutely incredible. I was intrigued by the addition of boiling water which I wasn’t familiar with, but GOODNESS, the result was the most tender, moist chocolate cake I have ever baked. I reduced the sugar by about 15% since I knew the frosting would be really sweet. It’s a truly beautiful cake thank you.

  29. I made this for one of my closest friends for her Birthday. She loved it. The guys loved it so much they are trying to get their wives to make it LOL. My question is, can you add booze to it? And how? I was thinking a dark rum, Baileys or Rumchata? Thank you so much!!!

  30. I’ve made this cake so many times now that I’ve lost count. My daughter requests it every year as her birthday cake. I usually do a three layer round with buttercream frosting (trying your chocolate buttercream this year) and it always turns out perfectly. I’ve never gotten around to buying the espresso powder so I’ve always brewed a strong coffee by steeping the grounds in boiling water with a filter while I prepare the rest of the cake and then bringing it back to a boil for the boiled water portion of the recipe. While I’m sure you can double the recipe easily for the three layers (and one layer leftover for me to freeze for nibbles later in the year), I’ve always just made the recipe twice so I don’t mess anything up. I did try making it in 7×11 and 13×11 glass dishes once to make a cake that I shaped into a T and I wouldn’t suggest doing that because it’s too moist of a cake and can’t be manipulated much without breaking. No problem for me though because I’ll take a moist delicious cake over any other! The layers freeze BEAUTIFULLY!! I can’t get over how it tastes exactly the same with the same spring and moistness as when I put it in months prior. It really is the best chocolate cake ever.

  31. How wonderfully delightful. I went looking for a second great chocolate cake recipe. This sounded so good I had to make it. It is wonderful. Easy and quick and delightful. I have great my own network of taste testers, and they raved about this cake.. I like that you can freeze the cake. Even better from my point of view….I will be mixing the dry ingredients, place them in sealed bag. Write the rest of the recipe on the bag. Boom, instant cake and much better than any box mix. The frosting is great and I even forgot to add in the vanilla and the instant coffee. Reminds me, I have to order espresso powder. Thank you so much.

    • Thank you, JC. What a great idea to have the dry ingredients pre-mixed and ready whenever you want to make this cake! I’m always thrilled to hear how much people enjoy this cake.

      • As you know, from previous comments here, and my instagram, I LOVE this recipe, it is my staple, and I bask in the glow of all the compliments I get every time 😁. I’m just about to try a vanilla version for the first time 🤗
        I wanted to ask with the variations you have outlined for egg free and dairy free whether you have tried these together (to make a vegan cake)? If so, anything I should be aware of? otherwise I’ll give it a go and let you know my results!!

      • Hi Nadia,
        I have not made this both egg-free and dairy-free at the same time. Please let me know how it turns out. So happy you like this cake so much! Thanks

  32. This cake was awesome! Can you omit the cocoa and espresso powder to make a white/yellow cake? 
    Thanks! 

  33. This cake is amazing. Also saved some batter and dotted a baking sheet for crunchy cake drops to decorate the cake with, 🙂

  34. Can you use cake flour for this recipe?

    • HiCathy,
      You can definitely use cake flour if you wish. I use White Lily all-purpose flour for my baking which which is a lighter soft wheat flour. Hope you enjoy the cake! Thanks!

  35. Dear Robyn

    I so love this cake that I eat the bit of crusty top right out of the oven.. Thank you for your delicious recipes

  36. Hi there!
    I made this cake because it looked easy enough for even me and so it was! Yay! My friends will be so impressed tomorrow evening. My question is this, after 10 minutes cooling in the pans, I transferred the cakes to a wire cooling rack. When I came back a couple hours later, they were well stuck to the cooling rack, so much so, that I had to sort of pry them off breaking one. Boo. What did I do wrong or what can I do differently so this doesn’t happen?
    Thank you for such a fabulous and easy recipe!

    • Hi Margie,
      Place the rack on top of the cake pan and turn the cake upside down onto the rack. Take a second rack and place over the bottom of the cake and, similar to a sandwich, turn the racks so that the bottom of the cake layer is resting on the rack. Remove the rack from the top of the cake and let the cake cool completely. The cake bottom is not as likely to stick to the rack as the top of the cake is. Some people spray the rack with non-stick cooking spray before turning the cake out onto it, although I have never done that. Hope this helps!

  37. Looking forward to making this cake today for my daughters 12th birthday!!

  38. Do I have to use both baking soda and powder??

  39. Hi – this cake looks amazing! I really want to try it for my daughters birthday but I have just realised that the buttermilk I have bought is cultured – I’m in the uk and this is literally the only buttermilk I could find in the supermarket – does it need to be bought from a specialist place? Can I use the cultured one or is there some I could use instead? If anyone can enlighten me I’d be very grateful 😊

  40. Sigh. My sons birthday is tomorrow. I just baked this cake and when I opened the oven to check the cake it was sunk in the middle. Smells amazing thought.

    • Jess,
      I’m so sorry your cake fell. If you live in a high altitude area, you will need to make adjustments to the ingredients and to the temperature to prevent cakes falling in the middle. I do hope your son has a very Happy Birthday tomorrow.

  41. Absolutely the best chocolate cake that I have ever made.  The espresso adds such a nice hit to the chocolate flavour.  I haven’t tried your icing yet.  I have made your cake with a chocolate whip cream frosting and it is delicious.

  42. I am a chocoholic and this really is The BEST chocolate cake I’ve ever made!!
    Moist and fluffy and the frosting is to die for!!
    I made it in a 13×9 pan so I could bring it to work, it traveled well.
    Thank you, it will be my go to cake now.
    I can’t wait to try the Vanilla Cake.

  43. Hello,

    I want to make this cake and use it for Black Forest Cake, but do you think I will be able to cut each cake into half or is it too tender? Also, have you ever tried making this with cake flour?
    Thank you so much for this recipe!

    • Hi Tammi,
      I think the cake would be too tender to cut in half for your Black Forest Cake. You might be able to make 4 thin layers instead of the two for your cake. I haven’t used cake flour but I use White Lily all-purpose flour. Hope this helps!

  44. Hi! I am going to make this cake this weekend to bring it to work next week. I was wondering if the milk can be regular milk or if buttermilk needs to be used? 

    I don’t have a “heavy duty mixer” so I am going to make it by hand! I hope it turns out good! 

    Thank you!

    • Hi Clara,
      You can make this cake with regular milk. I just like the flavor better using buttermilk. Don’t worry about a mixer since this cake can easily be mixed by hand. Hope you and your friends enjoy it!

  45. Hi there, do you think this cake would be ok to stack? Or is it too soft? 
    Thanks for your help,

    • Hi Natasha,
      I don’t know how many layers you want to stack so I am not sure how it will do. It is a tender cake. I have readers who say they have used this for 4 layer cakes and even for wedding cakes but I have not. Hope this helps answer your question!

  46. Hi, I don’t have two tins, have one round 23cm x 6.5cm deep. Can I just use this instead and cook for longer? Thank you, looking forward to baking it!

  47. Hi. Can I use evaporated milk instead of regular milk? Thank you.

  48. Hi, are you putting frosting between the layers?

  49. Thank you for posting this recipe! I have made minor changes(just to make it my own) and it is the only chocolate cake that I make! Since it is so versatile I get requests to make it for many occasions and parties. Can this recipe be doubled or will it change the texture and crumb?

  50. Can you use Cake flour for this cake? 

    • You can definitely use cake flour if you wish, Georgia. I use White Lily all-purpose flour for my baking which is a lighter soft wheat flour. Hope you enjoy the cake! Thanks!

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