The Best Chocolate Cake Recipe {Ever}
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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? 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 crumbs left on the plate gave that away.
Ingredients
For this chocolate cake, you’ll need the following ingredients.
- all-purpose flour
- sugar
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- espresso powder – I give more information on the espresso powder below
- milk – you can also use buttermilk, almond milk, oat milk, or coconut milk
- oil – you can use vegetable, canola or melted coconut oil
- eggs – when baking, I like to use room temperature eggs
- vanilla extract
- boiling water
Step-by-Step Instructions
Prep. Preheat the oven to 350º F. Prepare two 9-inch cake pans by spraying them with baking spray or buttering and lightly flouring them. You can also spread the pans with my homemade chocolate cake goop (pan release).
Whisk dry ingredients. 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.
Mix in wet ingredients. 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.
Bake. 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.
Frost. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Frost with Chocolate Buttercream Frosting.
Espresso Powder
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 gallon 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 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.
I’ve also used Bob’s Red Mill Egg Replacer with great success.
To Use Butter and Other Oils:
I have 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 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!
The Best Chocolate Cake Recipe {Ever}
Equipment
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 cups (396 g) sugar
- 3/4 cup (63 g) unsweetened cocoa powder
- 2 teaspoons (8 g) baking powder
- 1 1/2 teaspoons (9 g) baking soda
- 1 teaspoon (2.8 g) kosher salt
- 1 teaspoon (2.3 g) espresso powder, homemade or store-bought
- 1 cup (227 g) milk, or buttermilk, almond, or coconut milk
- 1/2 cup (99 g) vegetable oil, or canola oil, or melted coconut oil
- 2 large (100 g) eggs
- 2 teaspoons (9.4 g) vanilla extract
- 1 cup (227. g) boiling water
- Chocolate Buttercream Frosting Recipe
Instructions
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing them with homemade chocolate pan release.
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.
- Frost the cake with Chocolate Buttercream Frosting.
Notes
1. Kosher salt – I use Diamond Crystal Kosher Salt. If you substitute with Morton’s Kosher salt, fine sea salt, or table salt, you will only need half the amount of the salt called for in the recipe. 2. Milk – The grams in the recipe are for whole milk and buttermilk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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. 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 half sheet 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! 🙂
Many of you have asked if there is a way to make a Vanilla Cake Recipe that is just as delicious. Well friends, I’ve tested and tested and tested and now can proudly say – YES! I’ve shared the best Vanilla Cake I’ve ever tasted, too! 🙂
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
I baked it in a 12 inch round cake pan, lowered the temperature then baked it for around 45 mins. I also used cake flour instead of APF since I ran out of it. I was worried it might not come together but no it was beautiful. Thanks again.
It turned out beautifully. It didn’t rise much but it turned out pretty well. I was surprised how did that hot chocolate like batter became a cake. Thank you so much for this. It tastes amazing too.
So glad it turned out great for you, Berns! Thanks!
Hi!,
Thank you for The Best Chocolate Cake Recipe {Ever}!!!
I keep backing it for my every party! I love it, guests love it! Children are crazy about it! 🙂
Best wishes,
Olivia
So glad you enjoy it, Olivia! Thanks! xo
This has been our family ,go to’chocolate cake since finding your recipe a few years ago. I’m an amateur baker, I bake pretty much every week but I can honestly say since finding this recipe, I would never even bother looking for an alternative…..it’s literally the Best Chocolate Cake Ever! I don’t use the buttercream frosting recipe though….not fond of buttercream, I use a cream cheese, melted choc (dark or white), double cream and powdered sugar combo, smooth it and pop strawberries and fancy chocolate work on top and as a collar round the sides, Got one in the oven right now for my 28 yr old daughters birthday who also loves and makes this cake. Thanks so much.
What a wonderful comment, Helen! I’m thrilled that you and your family enjoy this so much! It’s a favorite in our family as well! Thanks so much for this – your cake sounds beautiful! Best birthday wishes to your daughter! xo
I tried the 9×13 recipe, but my cake came out flat :(..(didn’t rise and wasn’t fluffy)..would you have any have any thoughts with the outcome? Perhaps I need to review my oven temp…but the frosting was great!
On another note, if i used 8″ inch pans..would you know how long I would need to bake the cakes for if I followed the 9″ recipe? Thanks..
Hi Jennifer,
I’m sorry your cake was flat – not sure why that happened…possibly check your baking ingredients for freshness – mine doesn’t come out flat, but this could be one possibility.
Make sure you don’t overfill 8 inch pans since this recipe is written for 9 inch pans. I’ve not made this in 8 inch pans. I hope you enjoy it and I’m glad you like the frosting! Thanks!
Hi! Thanks for the great recipe. I am a huge choco lover and I was very excited to give your recipe a try. Now having done so, I am very excited to give it a second try!
I encountered a few issues though, and it would be great if I could have your pointers on them.
1. The cake sticks overly to surfaces. What I meant was, after allowing it to cook for 10 minutes in the cake in as per your instruction, I tried to remove it from the tin for it to cool. When doing so, the bottom part of the cake stuck onto the tin, so the cake was torn while I was trying to get it out ): Then I let it rest on its top surface for it to cool completely, and after this, as I it got stuck onto the plate on which it was resting on; removal again fragmented it. While cutting it, it wouldn’t make an even cut — the cake would stick onto the knife. Is there any reason why — did I add too much boiling water?
2. The cake, if eaten without the chocolate frosting, has this very slight bitter aftertaste. Is it the result of having too much baking powder, or baking soda?
3. I incorrectly used ground espresso beans instead of espresso powder. Is this an issue?
I look forward to your response, and thanks again!
Hi Jimmy,
I am sorry your cake stuck – I’ve not had that issue but I’ll list a couple of things that hopefully will help next time.
When cooling cake in the pan for the 10 minutes, make sure to place the cake pan on a wire rack. If it’s left in the pan on a flat surface to cool, that could cause it to stick. Then after the 10 minutes, remove the cake to a wire rack to finish cooling.
Another tip is to make certain that the cake pan is coated very well prior to baking.
I believe the cake was bitter because you used ground espresso beans. If you don’t have espresso powder, you can omit that ingredient. It will still be delicious…the espresso powder enhances the richness of the chocolate, so if you purchase it sometime I think you will like the cake with it too.
I hope this helps and you enjoy the cake the next time you bake it. Thanks so much!
Hello,
I wanted to know if you have this recipe for a double layer 8 inch cake
thanks
Just wanted to write in and say a giant ‘THANK YOU’ for this recipe. I do a lot of cake decorating, but always used a packet mix base as I couldn’t find a reliable choc cake recipe that wasn’t too rich but was still amazingly tasty, that would stand up to being stacked/carved/layered.
I stumbled upon yours by accident one day, and being without my trusty packet mix, gave it a try. So glad I did! I’ve halved the recipe, tripled the recipe, and done everything in between. I even totally forgot the oil one day and it still worked! (Note: I don’t recommend it though!)
Everybody raves about it every time, and I happily direct them to this site.
So, once again – THANK YOU!
Thank you so much, Emma! xo
hi i was wondering if i could use this recipe in a bunt cake pan
Hi, ive always made this in a bundt tin and it works well just need extra cooking time.
I’m going to make this cake for thanksgiving lunch. It sounds like something my family will love! To save time could I make it today(Tuesday) and ice and decorate it completely and store in the fridge till Thursday?
Hi Alyssa,
No need to refrigerate if going to eat in a couple of days. Just cover the cake after it cools and frost when ready. Enjoy! Thanks!
Made this cake the other day and it was a hit (had to use coffee as I didnt have espresso powder…its coming shortly for round 2). Am going to make it again for thanksgiving. Has anyone adjusted the recipe to use dutch processed cocoa? Please help. Should I cut the soda in half? Add more baking powder? Both? Anyone’s thoughts would be greatly appreciated? Thanks for a great recipe.
Hi TJ,
You can use dutch processed if you wish. Just make the recipe as written. Thanks!