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.
Best chocolate cake ever I don’t put the espresso in and turns out great. I also use just the cake with strawberries and whip cream. My 4 kids love both of these for there birthday cakes so do I.
Amazing ..Moist.. Chocolatey..what more can I say about it ..plus it went down a storm by all who tried it ..thank you for sharing a Wonderful recipe 5*
Thanks Clare! xo
This cake recipe looks promising and i would really to try it out. Several questions though: 1). I only have 2, 8inch round pans, can this be made there? And if so, how will the baking time differ.? 2.) which is the best to use, milk only or buttermilk? Thank you and hope to hear from you guys soon!
Hi GC,
I always use my 9 inch pans as in the recipe and the recipe is written for that size. If you use those 8 inch pans, please do not overfill as the recipe is written for two 9 inch pans. You will have a bit of cake batter left over. You can use either milk you wish. Enjoy!
Hi! Thanks for the reply! Well, i might as well buy a new pan cause i really want to try this recipe! Hehehe! You said that i may use either milk or buttermilk right? But i do have a question, i am thinking of using buttermilk cause they say it really makes baked goods extra moist, the problem is, wouldn’t that need adjustments in the baking soda? I am thinking that with the acids from the cocoa and the buttermilk, the baking soda needs to be increased? Correct me if i am wrong here. Thanks again 🙂
Either milk is delicious and I’ve used either one many times. There is no need to make any adjustments to the recipe though. I will say this cake is super moist on it’s own (make sure you don’t skip the boiling water ingredient 🙂 ) so you’ll have a moist cake using either milk.
I hope you enjoy it! It’s a definite favorite in our home! Thanks! xo
Thank you for this wonderful recipe! I made it and the chocolate frosting and both turned out great! I was concerned at first that the cake did not rise as much as I expected but it had no impact on the taste and turned out lovely. I used almond milk and no one could even guess since it was so delicious. 🙂
Had to make an urgent birthday cake at last minute. Didn’t have a packet mix and was searching for something I could make with the limited ingredients I had in the pantry. Even here I didn’t have the buttermilk or almond or coconut so I just used plain old milk. I was rather dubious about adding the boiling water at the end but it came out beautifully. So good the b’day person asked to take the rest of it home with them!
Have made it again a couple of times since and I like it best when I make it as a mocha cake by adding more coffee to the recipe (1 and a half table spoons) I also just use instant coffee rather than ‘espresso power’ as I don’t actually know what that is.
I also added the coffee and vanilla essence to the cake icing and served with vanilla ice cream. Delicious.
Thanks so much, Kizzy!
I am glad that you enjoy it! You should be able to find the espresso powder in the baking section of your store or online if you ever want to give that a try too. It is amazing in how it makes the chocolate even more rich and delicious! xo
I need to know can we add wheat floor instead of whole flour in this cake… and also normal coffee wud work instead of espresso…
I’ve not made this with whole wheat flour or coffee, Preet. I suggest using the espresso powder as in the recipe – but if you can’t find espresso powder, it can be omitted. It is still delicious. Thanks!
I make this recipe with 100%whole wheat and it is incredible. Cant even tell its not white flour. I also leave out the espresso entirely and its still awesome!
Thanks, Elizabeth!
Does anyone know if the espresso in this cake is still ok to serve at a kid’s birthday party or does it keep them awake??!
You can omit the espresso powder if you wish, Mel. It will still be delicious! Thanks!
Hi Robyn. Help please! I am in the process of making this cake as I plan to serve is to my guests tomorrow. The icing is absolutely perfect. However, it seems that the cake has barely risen. There is only a high bump in the middle but the rest is very thin. I followed your recipe by the book! Is it expected that it doesn’t rise, in the photo it looks quite high… also what do you do with the bumps to get a flat cake like your photo? I am not sure whether I can serve it still or not and obviously can’t test it! Thanks a lot for your help!
Hi can you please cancel this post. i thought the cake did not rise but it turned out lovely.
I’m so glad that your cake turned out lovely and that you enjoy it! Thanks so much, Florence! xo
I made this and oh my lord. Fluffy, moist as ever! it’s a Eat non-stop!????
I have made this cake many times and it always comes out great. Usually I use buttermilk. My family loves this cake!! It lends itself to many different types of frosting. And it is one of the easiest cakes to make. Thank you!!