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.
Made this today! Came out so yummy!!!! I made it in a Bundt pan!!! Wish I could post a pic…cause it’s perfect!!! Thank you!!!
Thanks, Lisa. Don’t you love how easy this cake is to make, too? xo
Any other substitute for buttermilk? I plan to
Make it tomorrow but don’t have buttermilk..
You can easily make your own buttermilk using this recipe, How to Make Buttermilk, Nitu. You can use whole milk in this recipe, too.
When you list espresso powder as an ingredient, is it instant espresso (like freeze dried coffee) or simply just raw espresso coffee beans/powder that one would put in their espresso machine?
Robert, espresso powder is used for baking and enhances chocolate flavor. If you can’t find it at your grocery store, you can make your own with my recipe for Espresso Powder. Hope this helps.
What is the cup of boiling water for?
The boiling water helps the chocolate to bloom and enhances the chocolate flavor, Hayley. It also makes a very moist cake
Hi If I make the cake today can I wrap and store in refrigerator till tomorrow afternoon? And frost it tomo? Will it go dry?
This is a moist cake, Jess, and should not be dry. Just wrap the cake well so it is airtight and refrigerate. It should be fine to frost next day.
Hi, am planning to make this tomorrow, can I use plain milk instead of buttermilk or nut milks? Also, am planning to use white butter, nothing else changes right? Thank you.
Anjali, you can use either plain milk. Also if using white butter or unsalted butter instead of the oil in the cake, use the same amount of melted butter. If you are making the Chocolate Buttercream Frosting, using the white butter is fine. Hope you enjoy the cake.
Hi, can I make a vanilla flavoured version of this cake? Equally as great and moist? I imagine omitting cocoa would be the start, would I replace with the 3/4 cup extra flour for same consistency? I would also add vanilla extract? My son want a vanilla chocolate cake for his bday tomorrow eek! I hope I receive an answer in time.
Sarah, I originally had posted the recipe to make a vanilla cake based upon my best chocolate cake recipe. However, some people were having trouble with the cake falling. I then changed the recipe to be the Best Vanilla Cake Recipe. I do give instructions on how to make the vanilla cake based upon my chocolate cake recipe in the Vanilla Cake post. Hope this helps.
This is a delicious cake!!!
Thank you, Grace! xo
Hi! I really want to try this because of all the great reviews. I’m new at baking. I only have here a square 10×10 and a round 9″ pan. Which one should I use? And how long can I bake it? Should I use two 9″ pan for this recipe? Thank you in advance!
Mia, this recipe if for 2 9-inch pans. If you only have one 9-inch round pan, you can always cut the recipe in half and bake one layer. The 10×10 square pan may not hold all the batter in this recipe. Hope this helps and you enjoy the cake.
If I use coconut milk, would you recommend the thicker canned creamy type, or the more liquid milk type?
I use the canned coconut milk, Tara. I hope you enjoy!
Hello! This is my second time making this cake! So delicious! I actually made a recipe and a half today. 9×13 and a 9 inch. I’ll cut it into a cat for my son. Do you have a vanilla buttercream recipe that is your go to for decorating cakes? Thanks in advanced!
Susan, you might want to use my Classic Vanilla Buttercream Frosting for this cake. I think this would be enough frosting but I double the recipe when I frost a 3 layer cake. Hope this helps and hope your son loves his cake.
Can I substitute unsweetened cacao powder for the cocoa? Would it affect the baking soda/powder?
Kiehl, I haven’t made this cake with the cacao powder instead of the unsweetened cocoa powder. I have read that the cacao powder is more bitter with a deeper chocolate flavor so some recommend using less of it than cocoa powder if you try to substitute. Also, it may absorb more liquid than the cocoa powder so it may affect the texture of the cake. I’m sorry but I can’t tell you how the cake would turn out or adjustments you would need to make.
Keihl, I had to use cacao in the buttercream because I didnt have enough cocoa for the cake and buttercream and I can say that the buttercream tastes so good with the cacao and the texture is not effected with the swap but I don’t know about the cake since I used my last cocoa for the batter. I’m a baking newbe so I didnt want to risk going with something different in the cake. Good luck!
Carl, thank you for answering her question about the cacao. I’m so glad you liked this recipe.
What a fantastic recipe – I’ve made this a few times and every time it is pure heaven. The chocolate and the espresso in the cake and the ultra-thin batter make for such a moist, rich, and nearly sinful treat. I usually use a Nespresso pod for espresso for the batter and leave the espresso out of the frosting. I’m at high altitude (about 5000 – 6000 feet) so I halved the baking soda, baking powder, added 2 tbsp flour, and increased oven temperature by 15 degrees. Recently made this recipe with 12 cupcakes and one 9 * 9 cake. Halving the frosting is more than enough for the cupcakes if you want to just do those and I find that they are the perfect size.
Thanks so much for letting me know how you adjust the recipe for your high altitude, Emily. I’m so happy you love the cake and the frosting. Thanks.