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! This recipe looks absolutely amazing! I’m going to try it tonight, but I have a query about the best oven setting to use. I haven’t quite figured out the settings yet as we’ve just moved. My oven has the options of ‘fan-forced’, ‘fan assisted’, ‘grill’ and ‘convection’, and I just can’t figure out which is best. Help!
I don’t know about all the settings you put down but I use convection for all my baking and it works well. Convection is when a fan to circulates the hot air throughout the oven so that your food gets evenly baked. I would recommend using this one. Hope this helps and good luck!
Although on my oven convection requires less time and often a lower temperature
I just made this and brought it out the oven after 35 mins but when I inserted a fork in the middle, it came out runny. How much longer do I leave it in for? Also, I put the entire batter into one large square tray for a big cake so will the oven time vary? Thank you x
If you put all the batter for this cake into one pan, it will take longer to bake. Since I have never done this, I’m not sure how long it will take to bake.
Fan-forced, fan-assisted, and convection SHOULD all mean the same thing (that they use a fan at the back of the oven to help regulate temperatures while cooking so you don’t have hot spots and cool spots). I’m not sure what difference your oven model in particular is trying to achieve identifying them as 3 separate cooking methods.
Grill will be a broiler or grill – just a single heat element on the top, ideal for browning things like burgers, steaks, or even toasting the sugar top of a creme brulee. This is NOT what you want.
I would try out the fan-forced or fan-assisted settings, and just keep an eye on your temperature and time. Check your cake regularly, and turn down the temperature if the outside of your cake is cooking too fast while the inside stays raw.
Hi I did this recipe and it was delicious!! I just have a question! When I added the boiling water I added a small amount at a time , half way through adding the water it started bubbling so I quickly added the remaining water and got it in oven as quickly as possible, is this the right thing to do ? Or should I add the water all in one go ? Thanks so much 😃 rachel
Hi Rachel, you would just add all the boiling water carefully at same time while slowly mixing it in. Hope this helps.
(Forgot to give a star rating in my last review)
I’ve been meaning to leave a review ever since I made this cake 2 years ago. It’s so moist and rich and delicious, definitely the best chocolate cake I’ve ever made. I paired it with a raspberry buttercream and it was one of the best cakes I’ve ever had!
Thank you, Hannah. It sounds delicious with raspberry buttercream.
It is so so good. Thank you so much! A huge hit at my wife’s birthday party last night. (I used a peanut butter frosting…a must for her birthday cake since she was a little girl.)
This is my go to chocolate cake recipe from now on.
Awesome, awesome!
I hope your wife had a very happy birthday, Eric. What a great combination – chocolate cake with peanut butter frosting. Two of my favorites.
I am already drooling over it… gonna make this cake next week for my toddlers birthday!! Hope, I could make as perfect as yours.
Hope your toddler has a very happy birthday and loves the cake!
could i make this recipe by using hot coffee instead of water? i forgot to pick up espresso powder at the store when i went to buy my ingredients 🙁 thanks!
Levi, I have not made this using hot coffee instead of the water but others on here have said they did. You can always omit the espresso if you don’t have it. Hope you love the cake!
Has anyone done this cake with a vanilla buttercream instead of the chocolate? My parents love the chocolate vanilla combo…I keep going back and forth on doing vanilla buttercream on just the outside and maybe chocolate between the layers, or vanilla through out….anyone try?
This cake is delicious with vanilla buttercream frosting, Lauren. You might want to try my Classic Vanilla Buttercream Frosting. Hope you enjoy!
Thank you! Ive made the cake many times with the chocolate buttercream, it’s an all time favorite! Im going to try it out with the vanilla buttercream 🙂
Just wanted to update, made this yesterday with vanilla buttercream…..huge hit!! Thank you!!
This cake is amazing. I’ve made it a few times and it always comes out perfectly. I substitute hot coffee for the boiling water (and include the espresso power too)! The hint of coffee with the chocolate is one of the best parts of the cake!
Hi!! I want to make this cake recipe for my daughter’s birthday. I wanted to ask you if Instead of using all purpose flour can I use cake flour? The same amount? Thank you !
Jessice, you certainly can use cake flour. Just substitute the same amount as the all-purpose. In fact, the flour I use, White Lily, is a soft wheat flour and is close in texture to a cake flour. Hope your daughter enjoys her cake and has a very happy birthday!
It was AMAZING. I made a triple layer. Oh, God, it was good. 🙂
Thanks, Lori. So glad you loved it.
I always made cakes from a box because my cakes never turned out. And I tried many recipes. Now I will never buy a box again. This cake was super moist and super delicious! And the frosting is perfect!
Thank you, Pam. I’m so glad this cake turned out so well for you. xo