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.
Love this cake, I bake a lot this cake is easy fast and good. Thanks
No need to search further…. this is the best recipe to use! Moist and stayed fresh for days!
Thank you!
I made thsi cake at age 12 and loved it. My family is not one for chocolate like my brother and I but they all loved it! I love how the buttercream is delicious and tones down the rich chocolate taste a tiny bit so its not too out of control. I love this cake so much!
Bella, congratulations on your successful cake at age 12. I’m impressed. I’m so happy everyone loved your cake.
All the reviews inspired me to bake soonest. May I know if I could add walnuts and choc chips into the batter?
The batter is so thin in this cake that I worry that the chocolate and nuts would sink to the bottom of the pan and cause the layers to stick to the pan. Maybe someone else who has tried adding those can answer this for you.
I usually don’t bake but at 8 months pregnant I was craving a good chocolate cake. This cake was easy and delicious. It was not overly sweet and had just enough chocolate for us chocolate lovers. Moist is not the word for this cake…. it’s extremely moist. My family loved it .
I’m so glad you loved the cake, Shere. Congratulations and blessings for your new baby.
I was a little concerned about the batter being so thin when I poured it in the pans. It turned into the most delicious, moist cake I’ve ever eaten. Hubby wants this with orange buttercream for his upcoming birthday. Will definitely make this again. Thank you so much for the amazing recipe!
Thank you so much, Julie!
Robyn, this is hands down the best chocolate cake I’ve ever made…always rich in flavor and perfectly tender! We have enjoyed this recipe more than a dozen times and it still continues to delight. I’d like to share a little trick: if you don’t have espresso powder, a Starbucks Via instant coffee packet works quite well! Thank you!
Thank you for the tip, Jeanette. I’m so happy you like the cake!
hi! I am making this cake today for my brothers birthday and this is very last minute, but can you use regular whole or 2% milk? I have looked everywhere for a comment asking that but I couldn’t find one. Thank you!
RK, you can use whole milk or 2% in this recipe. I usually make this recipe with either whole milk or buttermilk. Happy birthday to your brother.
I am 11, but I made this cake AND your chocolate buttercream frosting for my sister’s birthday party, and all LOVED IT! Thank you so much for this wonderful recipe!!🙂 It was the highlight of the party!
That is awesome, Nandy! Tell your sister happy late birthday! Thank you. xo
I am so excited to try this! I made your chocolate cake recipe and it was fantastic. Do you happen to know how many mini cupcakes this would make?
Rachel, this cake recipe will make 24 regular size cupcakes and about 72 mini cupcakes. I also have the Best Chocolate Cupcakes Recipe derived from this cake recipe that makes 12 regular cupcakes and 36 mini cupcakes. I hope this helps!
I am using these pans. They are not very deep. Could this recipe make four layers? What adjustments would you recommend? Thank you in advance!
BakerEze Round 9″ Non-Stick Cake Pan, Pack of 4, Grey
Erica, I would try making this recipe twice to obtain the 4 layers you are wanting. I don’t recommend doubling the recipe at one time.
Hi Robyn, can I make a poke cake with this recipe?
Joan, I haven’t made a poke cake with this recipe but I don’t see why you couldn’t. Hope you enjoy!
Making today for my teenage daughter who is recently gluten and dairy free and REALLY missing her desserts! If I am using two dark nonstick pans should I turn my oven down to 325?
Adrienne, I would reduce the baking temperature to 325ºF. Start checking your cake about 10 minutes before the baking time in the recipe because the dark pans absorb more heat and the cake may cook faster. I hope your daughter enjoys her cake!
Hello!
Will the time need to be adjusted if I use two 8 inch pans instead of 9?
Morgan, 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. Enjoy!
I bake this cake a month ago for my boyfriend’s mother, it was her birthday. Everyone (6 people) LOVED it. My boyfriend since doesn’t stop talking about it. We had a couple of friends coming for dinner tonight so I decided to surprise him and bake it. Again I got tons of compliments.
Perfect cake and also the frosting is amazing. You weren’t lying when you wrote “the best chocolate cake”!
Thank you!
I’m so glad everyone loves this cake, Matthew. Thank you.
You are my hero! My husband LOVES this cake recipe so much and wanted it for sharing at work for his birthday, and for taking to a family gathering and I didn’t fancy making two round cakes or having him have to deal with serving that. So I used your cupcake adjustments for the cupcakes and did this 9×13 pan version for taking to a family event. I did a big batch of frosting once and stored the leftovers in the fridge for when I made the second cake (a couple days later). Hubby is very happy. 🙂
Thanks, Leah. Tell your husband Happy Birthday from me. I’m so happy he loves this cake so much!
Everyone loves this recipe and my kids request it for all their birthdays….I have used gf flour as well. The icing recipe you’ve provided is so delicious as well. I look for your recipes!!!!
Thank so much, Dena!