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.
Dude, I want to faceplant into that cake. Chocolate anything is my favorite kind of dessert but I honestly don’t make a lot of cake. My husband doesn’t care for cake so I’m dying to find a special occasion to whip together this bad boy! Maybe my special occasion can be “Christina wants some freaking cake!” Seriously though, this recipe looks amazeballs.
I hope you make it soon, Christina! It is amazing – can’t wait to hear how you like it! Thanks so much! xo
Hello,
I love this cake recipe! It is delicious every time. I just have an issue with it rising and then collapsing in the middle of the cake…everytime! I level all my cakes, so I just overkill the pans so that when they collapse it’s still tall enough. But, in doing this, they also blow over the pan and makes a Smokey mess. Any suggestions as to what I might be doing wrong?
Hi Sara,
I’m so happy that you enjoy the cake – it’s one of our favorites in my house too!
As far as it going over the pan and having a smokey mess, that is because you are overfilling the pan. This cake recipe makes enough for two 9 inch pans to be evenly divided between the two.
As far as it rising and falling, I can’t be sure why other than it could be an issue with over-beating after adding the eggs and flour. It will sometimes cause that.
I hope this helps. Thanks so much!
I wanted to know how to make this as a three layer cake? Do you need to increase and if so, how much of each ingredient and baking time (does temperature change as well)? What about the frosting that goes with it, can I use this as is or do I need to adjust as well for a three layer cake?
You’ll need to make more than this recipe as this is enough for a two layer cake. You can make a second batch and use the remainder for cupcakes. You will probably have enough frosting but I don’t ever make this into a three layer so can’t say for certain. Enjoy it April! Thanks!
Great recipe! I learned that a guest was lactose intolerant, so needed to adapt at the last minute, and didn’t have some of your ingredients on hand. I tried it anyway, with olive oil, no espresso powder, and using 7/8 cup water in place of 1 cup milk. It still worked fabulously!
And so easy — do you have a recipe for white or yellow or plain vanilla cake that’s as easy as this one?
Hi Nancy!
I’m so happy you enjoyed the cake! I have many other cakes here on the site, including my Best White Cake. It’s got a different texture than the chocolate cake – a more dense cake like that of a wedding cake – and it’s a well-loved favorite for birthdays too!
I hope you’ll take a look at all my cake recipes and let me know if you find other cakes you enjoy too!
Thanks so much!xo
I just wanted to leave a tip for those who use the push pans or removable bottom pans. Since this batter is so thin, make sure to use shortening to seal in the edges really well. I made this mistake tonight and I have one leaking a drop at a time out of the one pan. I told the kids that this cake may be a bit shorter than last time! LOL Still just as tasty though.
Hi Anastasia,
That is a great tip if using those type of springform pans. This is a thin cake batter – I prefer to use regular cake pans when making it. I’m so glad you enjoy the cake! Thanks so much!
Really excited to bake this cake tomorrow for my friends birthday just by reading the comments I’m getting super excited, just one question is it possible to mix 2 tsp instant black coffee or “nescafé” with 1 cup boiling water instead of espresso powder as i don’t have it?
And if possible any other alternatives to the buttercream frosting?
Appreciate the help and thank youu! 🙂
Hi Zena,
I have never made with instant coffee, so I can’t say how it tastes, but the espresso powder does not give the cake a coffee flavor. If you don’t have espresso powder, you can omit it and the cake will still taste great! The espresso powder enhances the richness of the chocolate.
Some people top cake with other frostings, whipped cream . I hope you enjoy the cake. Thanks!
I absolutely adore this recipe. The BEST chocolate cake I’ve ever made and probably the best I’ve ever eaten. So incredibly moist, rich, and easy to make! It baked and rose beautifully in the oven.
I’ve also made your chocolate cupcakes and those are a winner as well!! And the chocolate buttercream is a perfect pair to the cake.
Thank you again for the recipe xo
Yay, Georgia! So excited you adore the recipe – that makes me happy to know! Thanks so much! xo
1 word…. AMAZING????????????
Thanks Lily! xo
Thanks Robyn. The cake was very easy to make and Everyone loved it! I made the chocolate buttercream frosting as well and it was the perfect amount for a two layer cake. I used two 8 inch round pans so it took about 40 minutes to bake.
So glad you enjoyed it! Thanks!!!
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.