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 350ยบ 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 350ยบ 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.ย 2. Milk – The grams in the recipe are for whole milk and buttermilk. ย ย
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! ๐
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! ๐ 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! ๐
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! ๐
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
Best cake that I ever made!! Thanks for sharing the recipe!!
Hi! I want to make your cake using a scale, and Iโm not sure what measurements you use – is 1 cup flour in your recipes 120 or 140 gr?
Thanks!
Daniella, I use White Lily all-purpose flour. 1 cup is equal to 120 grams.
I have made this cake several times! It truly is the best cake I have ever tasted! I am making it again today for my husbands birthday!
Thanks so much, Theresa. I hope your husband has a very happy birthday!
Best Cake I’ve ever made and, I’m going to continue to make this same chocolate cake into the future. Holy cow!! It is literally addictive after the first bite.
Thanks, Amanda. I’m so glad you enjoy it!
Hi Robyn! Thanks for this recipe, will try it for my daughterโs birthday cake! Can I make this with Dutch processed cocoa? Is it the same as unsweetened cocoa powder! Iโm in Australia and couldnโt find unsweetened cocoa powder at my local supermarket.. many thanks!
Ana, I’m sorry but I have never made this cake with Dutch processed cocoa so I can’t tell you from experience how it works out. But others have and said they just substituted it for the natural unsweetened cocoa I use. I hope this helps!
Hi Robyn, I made this cake yesterday, replacing the egg with applesauce and I know this is going to be my forever recipe for chocolate cake. The cake is so moist and the chocolate flavor is just wonderful. I skipped the frosting but the cake was still delicious. Thank you so much for the wonderful recipe. And I did use grapeseed oil in my cake, so hope that helps Bob.
I’m so happy your cake turned out so well for you, Arati! Thanks for letting me know.
Robyn, would this recipe work for a Bundt pan?
Gina, you can use a Bundt pan for this cake. Bake it at 350ยบF 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!
Thank you so much for the quick feedback! Iโm bout to make it now ๐ฅฐ
Hi, Robyn! This looks wonderful. I have all the ingredients except for the veggie oil. Can I use grapeseed oil instead?
Bob, I have not used grapeseed in this cake but others have said they did successfully. Hope you enjoy the cake!
Hi Robyn, this will forever be my go to Choc cake/cupcake recipe. Successful every time and a party for everyone’s mouth LOL! I have a qn, I’m planning to bake a 3-layer cake for my kids bday next month. I know that this recipe split in 3 pans will yield thinner cakes but if I make 1 and half times this quantity instead of doubling it, will I be able to pull off an equally moist and rich cake with not so thin layers? If so, do I add 3 eggs or keep it as two? And baking times? Can I put all three at once? How would I put three at the same time? Thanks for answering above qns ๐
Paro, I would make 1 1/2 times the recipe. You will need to use 3 eggs and use the same baking temperature and baking time. You can put all 3 in at once if your oven. You can bake all 3 on the same rack if there is room for the 3. If not, you can place the cake pans on different racks but will need to rotate them 180ยบ when they are 3/4 of the way through the baking time.
Could I use Pamela’s Baking & pancake mix (Gluten Free)
instead of flour?
Thanks!
Therese, I haven’t tried that brand but you can use gluten free flour in this recipe. Since I haven’t used this brand, I don’t know if you will substitute cup for cup but it should give instructions on package.
I made this cake, but it was not extremely moist like. I followed the instructions exactly as stated. It was good, not as moist as I like. Any suggestions? Also baked 35 minutes
Granger, I’m sorry the cake was not moist. I’m not sure why this happened because this is a very moist cake. One reason could be cake baked too long. Another reason could be that the batter was over-mixed which can happen easily with electric mixers.
This recipe never disappoints. It’s depth of flavor rivals other recipes, and it’s spongy moistness is simply perfect. I prefer serving it without icing, but rather a dusting of powdered sugar, a swirly drizzle of hut fudge & dollop of whipped cream or ice cream. Nuts can also be sprinkled on. Always a crowd pleaser!
Thanks for the tips, Lauren. We love this cake unfrosted sometimes, too.
Have others had to make adjustments for altitude (5200 ft)? I didnt change cupcake recipe and they were perfect….
Jessica, others who live at high altitude have said their cakes rose in the oven and then sank in the middle so they had to make adjustments. I live at 1000 feet altitude. The best information I can find for baking in high altitudes is the Colorado State University Extension.