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.
So excited to try this recipe! How much approximately will the cake rise? Will it double? I want to bake in a 6″ tin and just want to know how full I should fill the tin!
I’ve not found a cake recipe from scratch that I actually like, let alone love. This recipe was great! So soft, rich, and heavy. Paired it with your chocolate buttercream. Everyone loved it and my son practically licks the plate. I’m going to try to make this gluten free for a friend.
*I made this in three 8” pans and just baked until the center was cooked through.
Thanks so much, Brandi. I have found that Cup 4 Cup Gluten Free Flour works great in this cake if you can get it. Just use the same amount as the all-purpose flour in the recipe.
Hello,
I’m browsing for a chocolate cake recipe for my brother’s wedding. Some of the features of this cake are reminiscent of recipes I’ve worked with the past (emphasis on past). Do you think this would hold up in two tiers? It just looks so moist and delicious I would hate for it to not hold up structurally.
This is my first tiered cake attempt in years, thankfully they are excited for a free cake and have low expectations on decorations 🙂
Thanks a lot!
Kailie,
This cake is a moist, tender cake. I have never made it as a tiered cake like you are talking about for your brother’s wedding. However, I have had several comments from people who have made it as a tiered wedding cake with great success. My suggestion is to do a trial run ahead of time to make sure this works for you. Hope this helps! Best wishes to the happy couple!
Hi Robyn
This cake is absolutely amazing, thank you.
I’ve made it a few times for my allergy child’s birthday (with all your sub suggestions) and it’s that time again but the massive gluten free flour batch that I made is gone (toddler got to it and it was crazy!!!)
So want to make up some more but the link no longer works to your recipe? Could you please let me know the mix again 🙏
Thanks again for letting me eat amazing chocolate cake again ❤️
Hi Meredith,
I don’t make my own gluten free flour. I always use an equal amount of Cup 4 Cup gluten free flour for the all-purpose flour in my recipes when I make gluten free cakes. Hope you can find the recipe for the flour or can get the gluten free flour to make your child’s birthday cake. Wish I could help! Wishing your child a very Happy Birthday!
Thanks Robyn, I’m sorry it must have somewhere else I found the flour mix… Mum brain strikes again.
I’ll order the 4 cup blend and try it for next time 😊
This is my first review of a recipe but I had to comment on how great this cake turned out. It was so moist and the frosting recipe in the link goes great with this cake. I divided the cake batter into three pans and had a triple layer cake. I baked it for a get together and everyone loved it. I saw people closing their eyes in pleasure – haha. They made comments like “incredible “ , “ wonderful”, “ sooo good”.
It was my first from scratch chocolate cake I ever made so I made it a couple of times to practice. I was curious how changing the recipe to cake flour instead of all purpose would impact the cake. I liked the cake made with all purpose flour better. The batter made with the cake flour was too thin and actually bubbled in the oven as it cooked. The texture turned out ok – it was a finer crumb but Iwouldnt say that it was a better crumb. Also, the cake made using the cake flour was not nearly as moist as the cake made with all purpose flour. This was quite a surprise to me since it was such a wet thin batter.
Thank you for such a great recipe. I wouldn’t change anything about the recipe.
Thank you so much for taking the time to send your review. It always makes me feel good to hear that other people love this cake as much my family and I do.
Can I double this recipe and make a two layer 9×13 cake for a crowd ? Will it work in such a large pan?
Patricia,
Yes, you can double the recipe to make a 2-layered 9 x 13 cake. Be sure to butter and flour or spray the pans with baking spray before filling them with the batter. Bake for about 30 to 35 minutes at 350º F. Cool the cakes in the pans for 10 minutes on a wire rack. Then, carefully remove them from the pans onto a wire rack to cool completely before frosting. This is a tender cake so be careful when turning it out onto the wire rack and when transferring onto the cake plate to frost. Hope you enjoy this!
Hello thank you so much for sharing your recipe, I’m looking forward to trying it… one thing – because I’m from England I don’t have American cup measures, and, whilst I can work out quantities using a measuring jug, what would be amazing would be if you could list weights, preferably in grams, next to your quantities – then the recipe will be more internationally accessible! Very warmest wishes
Hi, i too would love to try this recipe but am in Northern Ireland and have no idea about changing cups to grams or mls. I’ve tried using online guidance before but failed so pretty pretty please could you supply the recipe in grams and mls. I have a couple of big family celebrations coming up and I would love to make this cake – you’d make an Irish woman very happy xx
No joke- this is the best chocolate I have ever made and ever tasted. Everyone who ate it also said it was the best chocolate cake. I’m going to make it again because I thoroughly enjoyed baking it and it tasted fantastic. 10/10 would recommend!
Thanks, Nadia, So glad you liked this cake! xo
Hi Robyn
How does the cake carve? I need a chocolate cake for my son’s birthday – he wants a Bugatti Chiron – so any cake will need to stand up to some carving and fondant….
Thanks so much!
This chocolate cake is a very tender cake and I would not use a fondant on it. I don’t think it would be a suitable cake for carving for a birthday cake. However, if the cake does not have to be chocolate, check out my Best White Cake Recipe which has been used for many wedding and birthday cakes. It’s a more dense cake than the Chocolate Cake and would be more suitable for carving and fondant. Be sure to read the notes in my post from a pastry chef about this cake. Hope this helps! Hope your son has a great party and a very happy birthday!
Made awesome cupcakes, now I’ll try the cake, but I want to use a single round tin, wish me luck!!!
Cheers Johannah
Jon, so glad you liked the cupcakes. Be sure to use a large enough pan if you are making a single layer of the cake so that it does not cook out into your stove.