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 Robyn can you just make the cake without adding the frosting to the middle?? So just a plain chocolate cake?? With the frosting only on top??
Hi, I’m not Robyn but I am a baker in training. I would not go without frosting between the layers because the frosting is essentially glue for the cake. If if goes without the glue it might fall and crumble and lean and all sorts of things could go wrong. My suggestion to you if you don’t like frosting is to add a thin layer of it between the layers. Just enough to help the glue stick if that makes sense. I hope this helps! 🙂
Or why not make it one layer in a 9″x13″ pan if you only want frosting on the top? easypeasy!
I’ve made this cake numerous times and it’s been great each time! In the past I’ve used 8” pans and extra batter is always welcomed as it adds to the height of the cake. Thanks!
This time around I need to make it for a pretty large group and was thinking of using a 10”. How will the measurements be affected? I’d like to, again, have a tall cake.
Thoughts?
Thanks in advance.
Hi Robin I live in Australia and our measuring cups and spoons are different to yours is there any chance you could tell me your recipe in grams . I have looked but I keep getting different figures. Would love to give this recipe a go. Thank Michelle
Hi Michelle,
I’m so sorry but I don’t use metric measurements. I would hate to give you incorrect measurements.
Hi Michelle,
I’m from Canada so I definitely understand where you are coming from!
Hopefully the conversions below help!! This recipe is delicious!! I always use it as my go to for chocolate cake! 🙂
To convert this recipe to grams, I would suggest converting to mL first.
1mL=1gram
For example, 1 cup = 250mL, which would equal 250 grams.
The recipe would be as follows:
500 grams all purpose flour
500 grams sugar
180 grams unsweetened cocoa powder (a quarter cup = about 60 mL)
10 grams baking powder
7.5 grams baking soda
5 grams salt
5 grams espresso powder
250 grams (mL) of milk
125 grams (mL) oil
2 large eggs
10 grams (mL) vanilla extract
250 grams (mL) boiling water
Anyone use the gms measurements and did the recipe?
I more comfortable using gms, So I weighed out the recipe and out of curiosity went on google which showed 1cup All purpose flour is average 130gms so the recipe should scale to 260 gms ….the conversation comment here shows 500gms for 2cups of APF I have all my dried ingredients scaled n mixed what should I do? Experiment or have I wasted it all?
I don’t think this is quite right 2 cups of flour is closer to 280-300g (measuring right now)
Hi Robyn,
What a great cake …!!!! Sooooo rich and icing is the best ever….!!! Taste of cake incredible !!
I used organic cocoa powder and organic expresso baking powder ….
Had a problem w cake cracking …any suggestions … I followed recipe exactly.
I want to make it again …. just don’t know what I did wrong. Also because oven is new and runs hot, I baked at 340 not 350. Would appreciate any tips …!!! Thank you so much !!
I’m sorry your cake cracked, Rose. The main reason a cake cracks is the oven temperature being too hot. The outside of the cake will cook more quickly than the inside and the cake cracks. If your new oven is running hot, I would suggest checking the temperature with an oven thermometer. You would then need to adjust your temperatures for your baking according to the temperature of your oven. Hope this helps. Thanks
Oh no, please don’t do the 1ml = 1 gram measurement. This is only accurate for liquids (more specifically, water). This is because the density of water is 1g/ml.
Think of it this way, one cup of water would not weigh the same as one cup of marshmallows. Therefore one cup of flour does not necessarily weigh the same as one cup of water. (As others have mentioned, two cups of flour is closer to 280 grams)
If you have to convert, please look up the specific ingredient and do the conversions one at a time. I don’t want anyone to waste their ingredients this way.
I did the same recipe in 9 in rounds for 40 minutes and it came out wonderful!
Not a Baker but this is my def go to chocolate cake recipe
Hi Michelle, I too live in Australia and I just use our cups etc and have never had a failure with this amazing recipe. Hope that helps. I use 72g eggs usually.
Thanks so much, Kim.
A US cup is only 5 percent larger. You won’t even notice any difference in the cake, as there is no technical measurement for An egg, there will be small variances everywhere, just make the cake with your usual cup measures. I’m Australian and it turned out perfect.
Looks wonderful and fabulous reviews! Have you tried to make it with cake flour? Or do you prefer AP flour, and if you do, why? 😊
Hi Andrea,
I always use White Lily All-Purpose Flour for this cake and all my baking. It has a lighter texture than other flours, that in my opinion, is very similar to that of a cake flour. You can definitely use cake flour if you prefer. Hope you enjoy the cake!
I am so happy to hear this. I can’t have caffeine so i was thinking about adding in decaf coffee. I have instant decaf. Would that work? or do I need to grind it more? OR did you brew it and add it to your hot water mixture?
Some have commented on this post that they had used instant decaf coffee powder because they could not have caffeine. I just add the coffee powder in with the flour and sugar, etc. and don’t brew it. You can always leave the coffee out if you wish. The cake still is delicious without it. Hope you enjoy the cake! Thanks!
I tried this cake on my husband’s birthday and it was so yummy. All my family members loved it.
I’m so glad everyone loved your husband’s birthday cake. Thanks!
THIS CAKE & FROSTING IS PERFECT!! My 7 year old grandson requests this cake for his b-day or just as a special treat! I admit, I haven’t gone the extra distance yet to add the espresso powder as I haven’t had it on hand when I make it. I will have try it with that added soon! Thank you for such a great flavorful, MOIST cake! I also use your Chocolate Butter Cream and this is a perfect pairing for this cake. It is not overly sweet, and easy to pipe and smooth out to make a beautiful cake.
***Its not letting me give this five stars, but it worth every star available!!
Thanks so much, Donna. I’m so happy your grandson loves this cake so much! You really do need to try it with the espresso powder sometime. It just enhances the chocolate for a deeper chocolate flavor. xo
Hi Donna,
Thank you for your kind words. I’m so happy your grandson loves this cake so much. You really need to try it with the espresso powder sometime. I think it gives the cake a more rich chocolate flavor. xo
Robyn. I need to make a 10” cake. Can you advise on how to adjust the recipe for two ten inch pans?
Thank you. Peggy
Hi Robyn,
Can I make this with an equal quantity of spelt and almond flour?
Also can I put coconut sugar instead of white sugar?
Pls advise.
Chetna
I’ve not tried making the chocolate cake with all those ingredients, Chetna. If you do, let me know how it turns out. Thanks!
Excellent cake! I just made it, following the recipe to a T, and allowed it to completely cool. I will say, use parchment circles in your pans! It’s very moist (yum!) and my go-to spray, which has never failed me, didn’t release the cake well. I was so glad…. more Scooby-snacks for me. The rounds were so fluffy and tall that I easily trimmed them level. This is the easiest chocolate cake recipe I’ve made and it is SO good! I’ll definitely make it again. And again. Thank you!
Thanks so much! I’m so glad you loved the cake! xo
Jessie. I need a ten inch cake. Can you advise on adapting recipe with two ten inch pans?
Many thanks.
Peggy