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.
This cake was awesome! Can you omit the cocoa and espresso powder to make a white/yellow cake?
Thanks!
Hi Rose,
I’m so glad you like my Chocolate Cake recipe. I had made my vanilla cake originally by exchanging the espresso powder and cocoa in my Chocolate Cake recipe with equal amounts of all-purpose flour. Some people had trouble with the cake falling so I changed the recipe to my Best Vanilla Cake Recipe. You may also like my Best White Cake Recipe. . Hope this helps!
How wonderfully delightful. I went looking for a second great chocolate cake recipe. This sounded so good I had to make it. It is wonderful. Easy and quick and delightful. I have great my own network of taste testers, and they raved about this cake.. I like that you can freeze the cake. Even better from my point of view….I will be mixing the dry ingredients, place them in sealed bag. Write the rest of the recipe on the bag. Boom, instant cake and much better than any box mix. The frosting is great and I even forgot to add in the vanilla and the instant coffee. Reminds me, I have to order espresso powder. Thank you so much.
Thank you, JC. What a great idea to have the dry ingredients pre-mixed and ready whenever you want to make this cake! I’m always thrilled to hear how much people enjoy this cake.
As you know, from previous comments here, and my instagram, I LOVE this recipe, it is my staple, and I bask in the glow of all the compliments I get every time 😁. I’m just about to try a vanilla version for the first time 🤗
I wanted to ask with the variations you have outlined for egg free and dairy free whether you have tried these together (to make a vegan cake)? If so, anything I should be aware of? otherwise I’ll give it a go and let you know my results!!
Hi Nadia,
I have not made this both egg-free and dairy-free at the same time. Please let me know how it turns out. So happy you like this cake so much! Thanks
I’ve made this cake so many times now that I’ve lost count. My daughter requests it every year as her birthday cake. I usually do a three layer round with buttercream frosting (trying your chocolate buttercream this year) and it always turns out perfectly. I’ve never gotten around to buying the espresso powder so I’ve always brewed a strong coffee by steeping the grounds in boiling water with a filter while I prepare the rest of the cake and then bringing it back to a boil for the boiled water portion of the recipe. While I’m sure you can double the recipe easily for the three layers (and one layer leftover for me to freeze for nibbles later in the year), I’ve always just made the recipe twice so I don’t mess anything up. I did try making it in 7×11 and 13×11 glass dishes once to make a cake that I shaped into a T and I wouldn’t suggest doing that because it’s too moist of a cake and can’t be manipulated much without breaking. No problem for me though because I’ll take a moist delicious cake over any other! The layers freeze BEAUTIFULLY!! I can’t get over how it tastes exactly the same with the same spring and moistness as when I put it in months prior. It really is the best chocolate cake ever.
Thank you so much, Rebecca, for your sweet words about this chocolate cake. I’m so happy you and your family enjoy it so much! Thanks! xo
I made this for one of my closest friends for her Birthday. She loved it. The guys loved it so much they are trying to get their wives to make it LOL. My question is, can you add booze to it? And how? I was thinking a dark rum, Baileys or Rumchata? Thank you so much!!!
WOW. This cake was absolutely incredible. I was intrigued by the addition of boiling water which I wasn’t familiar with, but GOODNESS, the result was the most tender, moist chocolate cake I have ever baked. I reduced the sugar by about 15% since I knew the frosting would be really sweet. It’s a truly beautiful cake thank you.
Hi Bryony,
I’m so happy you liked this cake. Thanks!
Hi, may I ask for standard measurements, please? Grams or milliliters. In Europe, cup is not a measurement, it’s a kind of foodware, you know. They all differ in size. 🙂 Thanks a lot!
I absolutely love this Recipe! My only problem I have with it is I’m high altitude and when I cook it it boils over! Is there something I can do differently to keep this from happening?
Billie Jo,
You may have to change the amount of some of the ingredients and the temperature of your oven based upon the altitude where you live. I live in Georgia at 1100 feet. Check on cake baking adjustments for your altitude. Hope this helps.
I’ve tried a few different ways (made it 3 times now lol) it turns out fine but has boiled over each time. I’m at 8099 feet in Colorado.
Hello! In the recipe, if freezing you recommend that the cake first be thawed but in your text before the recipe, you instruct to frost it straight out of the freezer. Which is the better method?
Thanks for catching that discrepancy, EC. I have updated the post to the correct method as listed in the recipe. To frost the cake after it has been frozen, you need to allow the cake layers to thaw in the refrigerator with the wrapping intact. Once they have thawed completely, then you frost the cake. Sorry for the confusion! xo
Curious: could I possibly use 1 cup of fresh espresso (or an americano?) instead of baking powder plus boiling water?
Ps. Love your recipes. They’ve never failed me. Especially your snickerdoodles!
Hi Kimberly,
You can use 1 cup of very hot fresh espresso instead of the boiling water but you still must add the baking powder. The hot fresh espresso just takes the place of the boiling water and espresso powder. Hope this helps!
Could I use three 8-inch cake pans instead of two 9 inch ones? What alterations would I have to make?
Could this work in a bundt pan?
Hi Stephanie,
Sure, you can bake it in a bundt pan. It will take just a bit longer to bake than the 9 inch pans. I hope you enjoy the cake! xo