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.
Can you make this cake and frosting without espresso or coffee?
Yes, Carol, just omit the espresso powder. Hope you enjoy the cake!
I own a home bakery and I have been making this cake for years. Recently I got a new oven and this cake sinks in the middle, doesnt happen with any of my other flavors. Any ideas why?
If you had been baking this cake successfully for years and the only change is the new oven, I would think it may not be heating to the correct temperature. The baking time may be longer. It sounds like the cake is not completely done if it is sinking in the middle.
I would like to make this 3 layers – do i change the 24 servings to 36?
Susan, I would make 1 1/2 times the recipe for a 3 layer cake. My Best Chocolate Cake (9×13) Recipe is half the ingredients of this recipe.
I am having a hard time finding Espresso Powder so I purchased the Medaglia D’Oro espresso instant coffee which looks a lot like powder vs granules. Can this be used as a substitute for powder? I’m making this for a special woman for her birthday as she loves chocolate so don’t want to ruin your recipe.
Shirley, you may want to grind the granules a little until it is a powder but then it should be fine. I hope she has a very special birthday.
Does the espresso powder give a hint of coffee flavor? Want to know before I make the cake, as it’s for my daughters birthday! Thank you
Myra, you can just omit the espresso powder. The cake is still delicious without it. I don’t taste coffee flavor but if the flavor or caffeine is a concern, I would omit.
I have to tip my hat to Robyn! This cake recipe is not only easy, but it’s delicious and super moist and comes out perfectly from the pan! I’ve now made this 3 times and people LOVE it! On this this latest version I thought to change it up so I cut the cakes in half and layered a Chantilly cream vanilla frosting and then iced the cake with a chocolate butter cream frosting and it was out of this world…
the Cake is easy to work with…! and one bowl!
Now I want a vanilla version just as easy and delicious!
thank you
Thanks, Anthony! I’m thrilled you love this cake. I made a vanilla cake using this recipe, just replacing the cocoa powder with all-purpose flour. It turned out great for me but some others had a problem with it rising. I then developed my Best Vanilla Cake Recipe. I hope you enjoy one of these as well.
most annoying… best chocolate cake I have ever eaten… smiles
recipe was dead on perfect.
thanks
Thanks, so glad you liked the cake, Robert!
Hi Robyn! I’ve made this before, and it was fabulous!! Even the vanilla version of this was a huge hit too! Have you tried making this with a giant cupcake mold? Would it work? My daughter wants a giant cupcake as her 4th bday cake, and I really want to use your recipe! Would appreciate your thoughts!
I haven’t tried making this as a giant cupcake, Sherry, but I have made it in a Bundt pan so I think it should work. Since it’s for your daughter’s 4th birthday, I recommend you do a trial run with the cake before the big day.
Thank you so much for replying so quickly and the suggestion!! You’re wonderful!! I’ll do the trial.
can you make this cake without cocoa? And what can i add to make-up for the cocoa? Thank You.
Diane, I have made this as a vanilla cake and just added flour to replace the cocoa. Several people had trouble with the cake rising but I didn’t.
Hi Robyn, apologies if my comment has shown up twice – but what bake times would you recommend for baking this recipe in 2 8-inch pans? 🙂 I’ve made this recipe so many times and I love it – thank you so much!
Michelle, this recipe was developed for 2 9-inch round pans. I’m not sure the depth of your pans so I don’t know if the layers would be the same or thicker than mine. Just be careful not to overfill the pans. I would start checking the cake at about 20 minutes without opening the oven door until it looks done. The cake will start pulling away from the sides of the pan when it is done.
Hi Robyn, thanks so much for your reply!
Hi Robyn,
is there any particular sugar you’d suggest? White? Raw/brown? Cheers.
I use white granulated sugar, Josh.
This is the best chocolate cake! My family said it’s the best cake I’ve ever made. The frosting has a slight coffee flavor that they all liked. It’s easy to make, too.
Thanks, Jennifer. So glad your family loves the cake.
Do you have the ingredients by weight? I would prefer to be more precise so I can keep making this delicious recipe!
I’m sorry, Funmi, but I don’t have this recipe by weight.
Hello Robin, I would like to tell that since i found your recipe of chocolate cake I couldn’t use any other (sorry if my English is not correct). This recipe is a all time winner.
Thank you, Rosanna! I’m so glad you love the cake.
I just made this with my grandson. Delicious! I made 12 servings – brownie pan size. I didn’t have espresso, but used 1/2 cup of instant coffee in place of the boiling water.
Thanks, Pamela. I always loved making this cake with my son.