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.
Does this recipe also work for high altitude or should I make adjustments?
Natalie, I live at 1000 feet altitude. Some people who live at high altitudes have said they had to make adjustments. I would suggest you make adjustments to the recipe according to the altitude where you live. Hope you enjoy the cake!
Has anyone added 1/2 of the ingredients to the original recipe to make a triple layer cake? I see the Chocolate frosting recipe says it will be enough for a triple-layer so I’m thinking that would work?
This is one of the best cakes I’ve made in years. Light fluffy but moist. Many people that actually got a taste loved it. It’s a winner in my cook book. ☺️
The frosting also yum.
I’m so happy you loved the cake and frosting. Thanks!
Would switching boiling water out with boiling coffee be ok? My old go to choc cake recipes have all used coffee and it really helps bring out the flavor of cake. I know this recipe calls for espresso powder but would like to add more. Thx
I’ve never used boiling coffee but other people have said they did with good luck, Laura. Let me know how you like it.
I’ve only ever used boiling hot coffee in the recipe, with perfect results.
This has been my go to birthday and celebration cake for the last 5 years – and as we are a family of 7, I make a lot of cakes! Simple, fast, always fail-safe and incredibly moist. I always get compliments on how good it tastes!
This really makes me happy, Karen. I’m so glad you and your family love this cake as much as we do. Thanks!
Would I need to adjust the temperature for using this recipe for cupcakes please? I’m guessing to reduced the timing to around 15/20minutes for cupcakes?
Georgina, try the cupcake recipe based upon this chocolate cake recipe – Best Chocolate Cupcakes. Hope you enjoy!
I’ve made this cake at least 20 times and it’s amazing. It’s definitely my go to cake. Now I need to find a c white cake this good. 😉 It’s so rich and moist. Sometimes I add raspberries around the edge. Honestly if you make this you won’t regret it!!!❤️
Katie, I’m so glad you love this chocolate cake so much. You might want to try my Best White Cake (Ever) recipe. Thanks
Hi. I would really like to make this cake but I’m confused by what espresso powder is. Im gathering it’s not instant coffee powder. I read your recipe on how to make Espresso powder and it looks to me like it’s just ground coffee beans, so that makes me think it’s like the ground coffee I buy to use in the coffee plunger. But then I know that sort of coffee doesn’t break down or dissolve, so then I worry if I put it in the cake and the icing isn’t it going to give them a grainy texture when eating?
Megan, you don’t use the ground coffee like you would use in a coffee maker. It is actually espresso beans that have been finely ground almost to a powder. I find it in my grocery aisle with the instant coffee powder. If you can’t find it where you live, you can omit it. The cake is delicious without it but the espresso powder just makes the chocolate flavor a little more rich. Hope this helps!
Beautiful, delicious, and so easy! The one thing I would add to the instructions though is to smooth the batter in the pans before baking. I didn’t do this and both cakes baked up slightly lopsided. I just trimmed them off though and used the trimmings for crumb topping and it was delicious, thank you for sharing this wonderful recipe!
Thanks so much, Lang.
This was my first attempt at making a cake from scratch, and my husband said it was the best chocolate cake he’s ever eaten. I followed the recipe EXACTLY, using milk and vegetable oil, and it turned out perfectly. I tried to find espresso powder, but settled on instant espresso powder – honestly not sure if it’s the same thing. ; ) The frosting recipe makes a lot – I froze the extra and used it when I made the cake a second time. I used an electric hand mixer to mix the cake, proof that it’s not necessary to have a big, expensive stand mixer. We put leftover cake in the freezer, icing and all, and it held up great. Now I need to scan “Add a Pinch” for other cake flavors to try. Thank you Robyn!
Amanda, welcome to Add a Pinch. It makes me so happy that your cake turned out so well for you on your first try making a cake from scratch. I hope you find many more recipes that you and your husband will like. Thanks!
Halloween party coming up. I want to make a spiderweb cake but I was wondering if I could use your chocolate cake and white cake recipes to make a marble cake. I want to color the white cake with green and purple and swirl it together with the chocolate. Let me know what you think!
I’m sorry, Caroline, but the chocolate cake batter is too thin to marble with the white cake.
Can this cake be made in a bundt pan? I’m attempting to make a volcano cake for my son’s birthday and the plan is to bake it in a bundt pan, and then turn it upside down and shave off any excess to get the right volcano-ey shape. And to fill the hole with red ganache / reece’s pieces (lava). Will the cake be sturdy enough to hold the shape? cheers – I love this recipe and have made it more times than I can count. 🙂
Jenny, the cake can be baked in a bundt pan. I haven’t tried making anything like this from this cake recipe so I’m not sure how it would hold up. I would recommend doing a trial run if this is for a special occasion to make sure it would work. Hope this helps!