The Best Chocolate Cake Recipe {Ever}
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The Best Chocolate Cake Recipe โ 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 theyโd ever tasted.

So as for my house, this chocolate cake recipe now holds that honor.
As the compliments continued, I didnโt begin to tell them how easy it was to make.
In all honesty, it is probably one of the easiest cakes Iโve 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.
Thatโs generally when you know that folks really like what youโve 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 โ 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.
Hereโs 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 Iโm sure it would have turned out perfectly, too.
Iโm 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 Hersheyโs 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, youโll need the following ingredients.
- all-purpose flour
- sugar
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- espresso powder โ I give more information on the espresso powder below
- milk โ you can also use buttermilk, almond milk, oat milk, or coconut milk
- oil โ you can use vegetable, canola or melted coconut oil
- eggs โ 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 youโve 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 doesnโt stock it normally, but I use it fairly frequently and it can become a little pricey. Iโve started making my own homemade espresso powder and since I have Iโm 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 theyโve had a bad day this is certainly something that will brighten it for them. If theyโve 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 Iโve 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! Iโve listed some of the modifications Iโve 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, Iโve 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, Iโve used almond milk as well as coconut milk in place of the dairy. While not dairy-free, Iโve 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, Iโve 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.
Iโve also used Bobโs 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. Iโve tested using an equal amount of melted coconut oil to the vegetable oil called for in the recipe. Iโve 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 youโd prefer to use butter in place of oils in your chocolate cake.
Whew! See what I mean! This is the chocolate cake of everyoneโs 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 โ I use Diamond Crystal Kosher Salt. If you substitute with Mortonโs 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 โ 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, Iโve 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
9ร13 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! Iโve 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 9ร13โs 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 Iโve missed one, be sure to let me know and Iโll 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, Iโve tested and tested and tested and now can proudly say โ YES! Iโve shared the best Vanilla Cake Iโve ever tasted, too! ๐
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
Hi Robyn, I need your help!! I half the recipe and made a 6โณ cake for Valentineโs Day. The chocolate flavor was great but it was very dryโฆ There wasnโt enough liquid to make the cake batter โsmoothโ before adding boiling water, and the batter was very thick even after I added boiling water. Instead of using โcupโ to measure, I assume 1 cup=240ml and used my scale to weigh all the ingredent. Did I do anything wrong? ๐ Iโve been wanting to bake a super rich and moist chocolate cake and canโt wait to try again!! Thanks!
Tiff, I havenโt converted this recipe to metric measurements. However, this sounds like you may have used too much of some of the ingredients. The batter should be smooth before you added the boiling water. Then the batter will be really thin. This is a moist cake.
What would the baking temp and time be if Iโm cooking in a 6inch pan instead of 9inch? Thank you!
I havenโt made this cake in 6-inch pans, Simone. Others have commented that they have. Most have divided the batter into 3 6-inch pans and others have used 4 6-inch pans. I would bake these at 350ยบ F. between 20 and 25 minutes. Watch the cakes and when the cake turns loose from the sides of the pan and the top springs back when lightly touched, they should be done.
If there were 10 stars I would give it a ten! We made this twice with applesauce instead of eggs and oat milk and we also used the buttercream frosting , best moist chocolatey cake EVER. Thank you itโs going to be on our Easter menu surrounded by chocolate bunnies and Eggies on top!
Thanks so much, Sandy! I love that you were able to make those substitutions successfully.
YUM! I didnโt have espresso powder so I just used finely ground coffeeโฆ soooo good. Moist, Rich, decadent. Thank you!!
Seriously amazing! This is the third time Iโve made it. The first two times I used ground espresso beans, still good, but it is even better with espresso powder.
I ordered King Arthur espresso powder from Amazon, definitely worth the purchase!
Great cake. Worth the time to make this one!
Thanks, Scott. Iโm so glad you enjoyed the cake!
I selected this recipe and the paired chocolate buttercream recipe for my first-ever cake from scratch. The result: The best chocolate cake Iโve ever had. So easy, light, rich and fluffy. This cake came together easily and perfectly.
Thanks, Alan. Iโm happy this cake turned out so well for you.
Thank you. The cake is delicious and everything you promised it would be. Moist, wonderfully light and chocolatey. Used the buttercream frosting, also. It too was very good, although Iโm not a fan of frosting. Could have made a half recipe and still had enough, but now have leftovers as incentive to make something else. Thanks โ the recipe is definitely a keeper.
Thank you, Gayle. You can store the frosting in the refrigerator or freeze it for later use. If you refrigerate it, itโs good in the fridge for about 3 โ 5 days. Just make sure you store it in an airtight container. If you want to freeze it, put in a freezer safe, airtight food storage container and freeze for up to 3 months. When ready to use after freezing, remove from freezer and place it in the fridge overnight to thaw. Right before you get ready to frost your cake, allow the frosting to come to room temperature and mix it well again to make it fluffy before using.
What should I use if I dont have esspresso powder?
You can omit the espresso powder, Nia.
I used instant coffee as a replacement, loved it.
The best chocolate cake Iโve ever had, hands down. Made as written except I didnโt have espresso powder so just left it out. Also I used a chocolate cream cheese frosting based on my familyโs preference. Thank you for sharing this recipe!
Thanks, Rachel. The chocolate cream cheese frosting sounds wonderful with this cake.