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,
I have a few quick questions!
1. I want to make a 3 layer cake with this recipe. Should I adjust the servings to be 36 instead of 24 to give me the right amount of ingredients?
2. Does this still taste good without the espresso powder? Hoping to not have to go out just to buy this if it’ll be great without it!
3. How full do you recommend filling the cake pans? First time cake baker here!
4. Would it be okay to make these on a Friday, put them in the fridge, and decorate Saturday? If so, is it okay to decorate straight out of the fridge or do they need to “warm up” a bit?
Thanks so much for all your help!
Morgan, you can adjust the serving on the recipe to 36 for the cake. I would make one change when you do that. Only use 2 teaspoons baking soda instead of the 2 1/4 teaspoons the adjusted servings will state. The cake is still delicious without the espresso. I fill the cake pan about 2/3 full. You can make the cake on Friday and decorate on Saturday if you wish; just make sure you let the cake layers cool thoroughly and then wrap separately airtight in plastic wrap and then foil before placing in the refrigerator. I would let the cake layers come close to room temperature before I frost them. I hope this helps, Morgan, and everyone enjoys the cake.
Would it be good with whipped cream frosting? and is it ok to use a cup of boiling coffee instead of the water and espresso? (I’m currently out of espresso powder but I’ve got a coffee machine that uses ground beans)
Stephanie, I think this cake would be delicious with a whipped cream frosting. Several people have commented that they have used a cup of boiling coffee and it was a success.
Hi there! Planning to make this fabulous-looking recipe. Although I saw the recipe for the 9×13 cake, I wanted a taller/thicker cake than the one shown. Could I use this recipe in a 9×13 pan, for that purpose?
Yes, Dana, as I state in the Notes section of the Best Chocolate Cake 9×13 Recipe, if you want a thicker 9 x 13 cake, use the full recipe for the Best Chocolate Cake Recipe (Ever)
Thank you for the recipe! Can’t wait to try it. Do you stack both cake together and frost once cake has cooled ? How long should I wait ?
I allow each layer to cool completely before frosting. I frost the bottom layer then stack the second layer on top then frost the sides and top of the cake. Just make sure your cake layers are thoroughly cooled before frosting.
Can I use a chocolate milk in place of the regular milk (I have extra chocolate almond milk and chocolate oat milk)? Or will it ruin the consistency?
Thanks for posting! I can’t wait to try this!
I haven’t made this cake with chocolate milk, Christi, so don’t know for sure how it will do but if you try it, let me know how it turned out for you.
Wow! I am always a little sceptical about these ‘best ever’ recipes, but this really is. So easy to put together, baked to a beautifully even rise with a moist crumb. I did put a round of parchment in my cake pans and they did require a little coaxing around the edges to release, so word to the wise. 2020 is hard enough without your beautiful cakes sticking! Definitely saving this recipe. The frosting is also amazing and, left to my own devices I would not have used that method, so I am glad I followed along. I am not a huge buttercream fan so made a half quantity and it was plenty for me. This cake is moist so does not need a ton of frosting. Check it out if you are baking this.
Thank you so much, Adriana! xo
Tried the recipe and it is fantastic.
Moist and chocolaty but not dense like a mud cake. The colour is dark and fabulous too. I only used 3/4 cup hot water and I made the icing with a 1:2 butter to icing sugar ratio. It was a soft mocha icing. Everyone enjoyed it including my husband who is very picky when it comes to chocolate cakes.
Thanks, Ruvani. Don’t you love it when your picky chocolate cake people love your cake! xo
Can I make a bunt Cake with this recipe. If so how long do I Bake the Cake. And what temp Im thinking 325% for 30 to 35min. Please help
You can make this recipe in a Bundt pan. Bake it at 350ºF just as the recipe instructs. It will take a little longer for it to bake in the Bundt pan, about 35 to 40 minutes. Hope you enjoy! Thanks!
Hi! If I try this cake with self raising flour rather than the all-purpose, which I believe in the UK is the plain plour, do I completely ommit the baking powder and baking soda? I’m sorry if this is intent of sacrilege
I haven’t tried making this cake with self rising flour so I couldn’t tell you how much to tweak the baking powder, salt, and baking soda to make sure this would turn out like my recipe, Diana. Thanks!
Such a delicious treat is this recipe. Made it for my wedding anniversary with buttercream chocolate frosting and it turned out super yumm, devoured by all! Must try, thank you so much Robyn!
Can i use this recipe but make into cupcakes?
You can make cupcakes with this recipe, Gemma, or use my cupcake version, Best Chocolate Cupcakes Recipe.
This is by far the best cake recipe I have ever used. The cake is unbelievably moist and the consistency is like no other… It’s definitely the boiled water! I was worried at first, when the batter seemed so watery… But that is the secret, I swear!! Excellent cake recipe! I would give it 10 stars if I could.
Thanks so much. The boiling water does make a difference, doesn’t it?
Do I have to line pans with parchment- somebody commended they forgot to line pans. I thought I read you just need to spray pans and flour. Thank you. Can’t wait to make!
I butter and flour my cake pans or sometimes spray them with a baking spray. You can also line the pans with parchment if you prefer. It is whichever method you prefer, Lisa.
Hi, I’m going to make this cake this week. I’m wondering if I can substitute half the oil for half melted butter? I would like to use both.
You could use half oil and half melted butter, Claudia. Hope you enjoy the cake!
Thank you so much for the recipe. I have been looking for the perfect moist chocolate cake recipe for so long. It was just that. It was so soft and the easiest cake I ever made.
Thank you. I’m so glad this cake worked so well for you, Nusayba!
This is the most delicious chocolate cake and so easy to make. It’s a hit with the family everytime I make it. So delicious!
Thanks, Tracey!
My husband and son used your recipe to make a chocolate cake for my birthday today. It is the best chocolate cake I’ve ever had! This recipe is a keeper!
What a sweet birthday treat from your son and husband! I’m so happy you loved your cake.
Could I make this recipe with two 8-inch pans, and if so how long would I bake them for. Thanks 😊
I have made this cake in 2 8-inch x 2-inch pans. Just make sure that you don’t overfill the pans so they don’t run out in the oven. Bake the cakes at the same temperature in the recipe. It may take a few extra minutes to bake since it is in smaller pans.
Wow! You are correct this is the best chocolate cake recipe ever! I made it with almond milk to make it dairy free and it turned out really tasty and chocolatey. Thank you for the recipe.
Thank you, Sam!
Is this a very sweet cake? I don’t like very sweet anything. Would cutting the sugar back some ruin it?
Wow..This was the first thing i ever baked excluding boxed brownies and man was this a MISTAKE.
Now there is nowhere to go but down. All the family and friends i impressed that think im some natural chef now expect me to make some french dessert i cant pronounce.
I need to skip town, if I go down it will be as that guy who makes the awesome cakes.
thanks alot Robyn…
-Steve
Thanks, Steve. Don’t you just love it when you can impress everyone?
Hi! I’ve made this cake a few times and it is by far the best chocolate cake recipe I’ve come by. Although I do have a question, is it safe to refrigerate this cake after it’s been iced?
Zac, I never refrigerate my cake because it can tend to dry out after being refrigerated. I just leave mine out on the counter under a covered dome. If you decide to refrigerate, just make sure you have it covered airtight to prevent dryness.
Hi!
My family doesn’t like cakes that are too sweet. Can I use brown sugar instead of the granulated sugar, would it ruin the cake?
I’ve never substituted brown sugar for granulated sugar in this cake. I can’t tell you how it would turn out. Thanks!