The Best Chocolate Cake Recipe {Ever}
This post may contain affiliate links. Please read my disclosure policy.
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.
Hi there! This looks like an amazing recipe. I’m going to use it but wanted to ask — I just have one taller 9.5 inch pan. I thought I would bake the cake in this and then cut it horizontally into two layers once baked. Do you think this will turn out okay? Do you think the cooking time would still be 30-35 mins?
Best,
Alexandra
Alexandra, this is a very tender cake. I wouldn’t advise trying to slice it horizontally into two cakes.
I’ve made this recipe for about 5 years so every year for my kiddos’ birthdays. It is always a hit!! It’s such a moist chocolate cake. Easy to make and always pleases.
I absolutely love this cake and make it all the time! If I wanted to intensify the expresso flavor, how would you recommend I do so? Thank you!
Darcy, the espresso powder for baking does not add a coffee flavor, it only enhances the chocolate flavor. I tried using instant coffee powder and the cake tasted bitter. I have not tried this but several people say they substitute a boiling cup of strong coffee instead of the boiling water and espresso powder.
This recipe looks amazing…would i have to add the espresso powder.
You can omit the espresso powder if you wish, Lilah.
This is my go to birthday cake for 7 years now and I never fail to have people ask for the recipe.
Anne, I am so honored that you have used this recipe for so long. Thank you.
I’ve decided to make this cake for my sister’s birthday because of the great reviews. However, I don’t know what I did wrong but my cakes definitely did not rise…. I’m a bit disappointed so is there anyone that might have an idea why this happened? I’d like to see what I did wrong.
Fernanda, here is a comment from Holly that gives most of the reasons a cake may not rise. “If i may…YES the batter is very runny. I own a bakery…and while i have a great chocolate cake recipe that everyone loves, I tried this one for my daughters birthday. Its. Freaking. FANTASTIC!!! It rose just as it should..make sure you are using the correct pan size, as stated..2 9″ pans. This is, without question, the BEST chocolate cake EVER. I dont much like chocolate, but i LOVED this. I must confess I used my chocolate buttercream recipe that i’ve worked long and hard on I did not try the frosting recipe listed. My daughter, the chocolate queen herself, deemed this the top of the crop, best EVER, like i did.
Follow directions EXACTLY. Don’t overmix. be sure your oven is preheated. YES make sure the water is boiling not just hot out of the tap. Is your baking powder and soda fresh? did you measure your flour correctly? did you add more flour because you thought due to the thin batter you needed more (DO NOT ADD MORE FLOUR!!!)
Did you leave it in for the minimum time before opening the door and checking? As one poster says…dont thump things on or near your stove (if you want to dance do it outside or far away from the oven!! lol)
One poster said it rose 2″..thats what its supposed to rise…most pans are 2″ high…and thats what you want. To the one that said it was lopsided. Id your oven off balance? Or your oven racks? You can always trim the top even if that bothers you. (It wont taste different because it leans)
Thank you thank you for the best recipe ever!!!!”
Love this recipe. I use it to make 6″ three-layer cakes and they’re so moist!! I’ve used this recipe about 5 times now, but the last two times the cake started leaning shortly after I iced it despite it being refrigerated (it’s THAT moist!) – does anyone know of a way I can modify this recipe to make it “stronger” for three layers without compromising the moistness?
Sandy, is there anything you did differently the last two times you made this cake? Did you change brands of ingredients or use cake flour instead of all-purpose flour? If you had no issues the first 3 times you make the cake, then it sounds like something changed when you made it the last 2 times.
hello! do you have to add anything or do anything different to make a 3 layer 6″ cake?
Maria, I haven’t made this as a 6-inch cake but several people have commented that they have. Some said they bake this recipe in 3 6-inch pans at 350º for about 30 – 35 minutes. Others have said they baked them for about 40 minutes. Of course, the amount of batter and baking time depend on the depth of your pans. Just watch for the edges of the cake to turn loose from the pan and the top of the cake too spring back when lightly touched.
Great question, Robyn. The first time it collapsed I made it dairy-free, so I used Almond Milk. I thought that was the culprit until I made it earlier this month (the old way) and the bottom layer still sunk down 🙁 No complaints from the recipient though! I used it as the base for a German Chocolate cake, so perhaps the absence of added structure from the buttercream made the difference that time. I am going to try again this weekend. Crossing my fingers it holds up, b/c this cake will have a big audience! LOL
How would I do a half batch?
Kate, the recipe for the Best Chocolate Cake (Ever) 9×13 Recipe has half the ingredients of this cake.
Amazing cake and frosting!! I’ve made this 3 times! My family keeps requesting it for birthdays and holidays! Thank you for an amazing recipe! Now, if we could figure out a way to add in chocolate chips/chunks it’d be the bestest!
Can I use soften butter instead of oil?
Susan, you will need to use an equal amount of melted butter as the oil listed in the recipe. Hope you enjoy!