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.
This will be my new go-to chocolate cake recipe. Tried this recipe for a one layer cake by scaling it down to half. Only differences were that I used demerera sugar instead of white because it was what I had on hand (and used a little less than what the recipe called for). I also mixed a tsp of instant coffee powder into the boiling water before adding to the batter instead of espresso powder. Baked for about 33 minutes. The cake turned out PERFECT. Thank you!!
Shailee, I’m so happy the cake was perfect for you!
Do you know what the U.K. equivalent measures would be please?
I’m sorry, Ruth, but I don’t have the UK measures.
I am about to attempt your recipe for the first time, but am not clear as to which of the various oils or milks you would actually recommend from a taste perspective. For example, is Buttermilk the best? and what about Peanut or Walnut oil, or old fashioned butter? just curious. Thanks for the recipe and hope you have a wonderful holiday season.
Carl, I normally use whole milk when I make the cake. I haven’t tried walnut or peanut oil with this recipe so I can’t tell you how they will be. You can use the same amount of melted butter as the oil in the recipe. Hope you enjoy the cake.
Ive made this many time now and it always turns out well!
Have you tried using cake flour instead of all-purpose? I bought it by mistake prepping for trying this recipe and wondered if it is advisable to use it instead? Thanks for sharing your recipe! 🙂
Julie, several people have commented that they use cake flour for this cake with great success. I thought cake flour made my cake a little too tender when I tried it, though.
I loved this cake and the frosting. I never liked box chocolate cake mixes. This was perfect. I made it for a dinner I hosted last week and all 5 guests raved about it. It was one of the easiest from-scratch cake recipes I’ve made. I followed the recipe exactly and was sure the cake layers would fall apart. They came out of the pans perfectly. I did use parchment paper to line the bottoms before I greased and floured the pans. Hardest thing about making the cake was finding the espresso powder at Walmart, but I found it with help from an employee. I’m making it again for Christmas dinner.
Lorelei, I am thrilled everyone loved your cake. Thanks for the tip with lining the pans with parchment.
Do you think I can make this without eggs?
In my post I describe how you can make this an egg-free cake. 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. Hope you enjoy!
Made this recipe into 12 cupcakes and a 9in cake. Cupcakes took about 20min at 350F, cake took closer to 40mib, but they all came out beautifully. Thank you for the recipe!
Could I make this a 3 layer cake???
Make 1 1/2 times the recipe for a three layer cake, Ashley.
There is no lie when you called this the best chocolate cake. Even my fiance who hates chocolate cake said he really enjoyed this! The only issue I wanted to make cupcakes and I saw that you said it was the perfect size to make 12 cupcakes, but I had enough after that to make a whole layer of regular cake
I’m so glad you love this cake and your “no chocolate cake loving” fiance even liked it. My recipe for Chocolate Cupcakes Recipe based on this recipe makes 12 cupcakes. If you click on the blue link in the post titled Chocolate Cupcakes or the blue link best chocolate cupcakes with vanilla buttercream frosting, it will take you to the cupcakes recipe. I’m sorry this was confusing.
Hi, I don’t have cocoa powder and I can’t go and buy so…I can substitute the cocoa powder for melt chocolate?
I’m sorry, Lidia, but I have not made this caked with melted chocolate.
This cake tastes amazing and turns out fantastic EVERY SINGLE TIME!!! The espresso powder and boiling water make it ❤️❤️❤️
Thanks, Michelle!
Have used this recipe multiple times and have omitted eggs(and not used an alternative), used water when I had no milk(not even plant based milk), used sugar substitutes(coconut sugar) instead of regular white sugar and have used gluten free flour; this recipe works everytime. It is such a moist, flavourful cake that is easy to make and my family and I enjoy it very much.
Thanks, Holly, for letting me the variations you have used for this cake. I’m so happy you and your family love this cake!
Hi Robyn, how long is the cake good for if I keep it in the refrigerator? I’m thinking about making the cake two days before Christmas, frosting Christmas Eve, and eating on Christmas
Ariana, the cake should last about 4 to 5 days in the refrigerator. Just make sure it is wrapped airtight or in an airtight container so the cake doesn’t dry out. Let the layers cool thoroughly, then wrap securely in plastic wrap or place in airtight container. The next day, after the cake has been frosted, place the cake in the refrigerator for about 15 minutes for the frosting to harden. Then place in an airtight container or wrap completely so it is airtight and refrigerate.
The BEST chocolate cake recipe EVER!!! The espresso powder makeis a delicious and decadent delight guaranteed to satisfy the most discerning of chocolate lovers!!!!