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.
Hi i have the big cupcake mold can i use it to make it? I know the top should hold 2 and a half cups and the bottom 3 and a half! Is it doable with this recipe? Thanks!
I’ve not made it in a mold like that before Grace. Thanks!
Hi,
Can this be made in a pressure cooker. My oven is not working and my boy’s birthday is coming up in 2 days.
Thanks
I’ve never made this in a pressure cooker Aneesha. I hope your son has a great birthday!
This cake is pure witchcraft. I have made it several times as has my sister. It is still moist days later! I now find myself back here making it yet again only this time in cupcakes form for BOTH of my kids’ class Christmas parties. It will be in a Black Forest version fyi which this recipe is fabulous with. Thanks for the recipe you have no idea how much it is appreciated 🙂
Followed the recipe to the letter, and prodded the thing with toothpicks to check if it was ready, and it they came out clean as can be, but the cake hardly cared what the toothpicks said.
Upon removing it from the cake pan it completely collapsed into waves of hot molten chocolate and is currently more in the shape of some odd chocolate pancake.
I have proceeded to throw it back in the oven in hopes of salvaging what little I can.
Delicious as it may be, this one marks yet another cake I have been forced to bow to in defeat.
I’m yet to find a cake I have been successful in making, they all fall short with one defect or another.
Hi Kenneth,
I’m sorry this happened – I’ve never had that happen when I make it.
It sounds like the cake was not done. If it stayed in the oven the time on the recipe instructions, it could be from a couple of reasons – either the temperature fluctuated while it was baking from opening and closing the oven door, or the temperature of your oven is off and may need to be recalibrated. I hope one of these tips may help you and that you can enjoy the cake!
Thanks!
I’m sorry about your cake, Kenneth, but I sure do love the way you write! You’ve got a flare for words if not cakes.
Hi Robyn,
Can I use a 7 “ inches round pan for this recipe? Or do I have to use 2 pans?
Hi Rosemary,
The entire recipe of cake batter will take two 9 inch cake pans. It is too much for one pan. Thanks!
Can I make a 11x14x2 cake using the nine inch recipe? Birthday party for my 97 year old father in law this weekend. Diane
Hi Diane,
I left a reply to your question on your comment on the 9×13 post. I hope that helps! Thanks! xo
True to its name! Best chocolate cake recipe ever! I made this cake, used a cup of coffee instead of the espresso powder because I didn’t have any, and everyone at my Holiday party loved it! It even won me 1st place in the dessert contest. Thank you!
Glad to hear that Maggie! xo
I grew up in and around small bakeries, my mom, 2 aunts and 3 uncles were master bakers, 2 with bakeries of their own, so you don’t take your confections lightly… I used the coconut oil, and the almond and coconut mixed milk. I used probably 1/4 less sugar, and based on knowing better, but tired and rushed, used cocoa that was probably 3 or 4 years old (but quality in its youth). I couldn’t do frosting because that is the ultimate challenge, most are too sweet, I was tired and not willing to go to town. So with guest who didn’t need the sugar, I opted out and used whipped cream on a room temperature cake. It was the best chocolate cake I’ve ever had. It was more moist than a typical bakery cake, in fact it was almost browny-like. It had beautiful fluff, without the air, and with a squeeze against the palate it turns to a sticky gew of chocolate. My big critics made fun of the palet stickiness, but I saw the perfect cake for layering a less sweet airy frosting. Oh the places this could go, if I dared to eat sweets again. I wish I could serve it to my mom.
Thank you so much for this special comment, Moe! 🙂
Absolutely delicious, spruced up the party. I did include the frosting on the outside and between the two parts. It was raining compliments as we say in Dutch ;-). My husband said it surpassed the quality regular home cakes. Thank you very much!
Hi, Robyn!
I intend to bake this recipe within the next few days but I did want to make a suggestion: please look up “einkorn”- this is really the only healthful wheat in the world- the same as it was thousands of years ago- and organic! Many people who cannot tolerate ordinary wheat (organic or not) have no problems with it! It’s grown in Italy. It can be ordered online or you can find it (at least the all-purpose flour) at Whole Paycheck (err, Whole Foods}. I get the wheat berries from Vitacost online but you can order directly from Jovial for less. Vitacost has a lot of sales and it
s a great place to get vitamins, supplements and also has a lot of organic and other “natural” foods.
Now, all that’s left for me is to solve the sugar problem- only substitute that I found with no aftertaste (and it’s natural) is xylitol but that much (1=1 ratio) can cause the runs for a short period of time.
Again- do look up einkorn? You will be pretty impressed, I’m sure! :o) BTW I use only Xyla xylitol, from birch bark; I don’t want corn byproducts and all the other out there is made from corn.
If you try it, I’d love to find out how you like it. Your recipe does sound great. :o)
Thanks Vicki!
I love this chocolate cake! I’ve made it many times, but I can never get it to rise very much? I put it into two separate tins. Is there anything I may be doing wrong or anything you could suggest?
Thank you!
Hi Bella,
I’m so happy to hear that you enjoy the cake! I’m not sure why it’s not rising much, but it could be from a few things. Make sure that baking ingredients are fresh because if they aren’t, cake may not rise properly. Also check to make sure the oven temperature is correct. Sometimes oven temps get off and need to be recalibrated. Also opening the oven a lot while it’s baking can keep a cake from rising as much as it should.
I hope this helps to figure out what’s happening. Thanks!