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 with baking spray or buttering and lightly flouring.
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 or buttering and lightly flouring.
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 without the espresso powder or will it alter the flavor or consistency too much?
It sounds amazing! Would love to try it for my hubby’s birthday tomorrow!
You can just omit the espresso powder, Camille. I hope your husband has a happy birthday and enjoys his cake!
This really is the BEST cake I have ever had. Every time I have made this cake, it’s come out perfect. And my 5 year old LOVES it. I am making it today for my sons birthday tomorrow and wanted to know how to manage the ingredients for a larger sized cake. I have to make a 2 layered half sheet cake, so should I just double the quantity?
This recipe makes enough batter for one half sheet cake. Instead of doubling the recipe, Aditi, I would just make the recipe twice. Sometimes the ingredients don’t mix as well as they should when doubled. Here are some tips for the sheet cake: Since you will be stacking these cakes, I would line the pans with parchment paper to make it easier to remove the cake from the pan. Use an offset spatula to make sure the batter is distributed evenly in the sheet pan. Bake for 12-15 minutes or until the cake slightly pulls away from the edges and a toothpick comes out clean when inserted into the center of the cake. I would place the pan on a wire rack to cool about 10 minutes. Then, place a wire rack over the cake and holding the rack firmly against the pan, I would turn it over so the cake flips onto the wire rack. Once the cake has cooled thoroughly, then I would place your cake board or plate over the cake and similar to a sandwich, turn the cake onto the cake board. Frost the first layer then stack the cooled second layer onto the cake and frost the top and sides.
I hope your son has a very happy 5th birthday!
Thanks for sharing this simple yet amazing chocolate cake recipe.
I have tried this thrice so far and never failed.
Thanks, Sushma. I always love to hear how well this recipe works for people and how much they like it.
Hi Robyn! I want to make a fondant covered birthday cake. If I increase the recipe by half to make a third layer, does this cake have enough structure to support the weight of both an extra layer as well as the rolled fondant? Or would I be living dangerously?
Linda, I haven’t used fondant with this cake. Others have and said they did successfully. I’m not sure how many layers they had. If you want to try it, I would make a trial run in advance of the birthday to make sure it turns out they way you want it. Maybe someone here that has made this with the fondant can answer you.
I love this cake! Do you happen to know how many cups of batter it yields?
This cake (and companion chocolate buttercream frosting) is so good, I joke it will ruin your life. Once this cake is in your house, it will be like the Tell-Tale Heart- you will hear it’s heart beating as if it’s talking to you from the kitchen and you won’t be able to stop thinking about it. I almost dread when I have to make it because I will be so compelled to eat it, my diet will go to hell until it’s gone. I actually scolded my husband for going to work and leaving me alone in the house with the cake. It’s so rich and chocolatey, it’s unlike anything I’ve ever tried and it tastes better every day. It’s like a bit of sorcery using the espresso and boiling water to give it it’s unique flavor. I highly recommend keeping it on a covered cake plate on the counter so it stays moist, but eat it quickly. You won’t be able to sleep until you do. That said, the espresso and sugar in it might keep you awake too. Hands down- the best chocolate cake ever!
Thank you, Leisa. This sounds like you really love this cake! I always leave mine out on the counter under a covered cake dome, too.
Could you exclude the espresso powder from the recipe? Reviews are great and would love to try this recipe out without the espresso so little ones can enjoy the cake too!
Yes, Elyse, just omit the espresso powder. You don’t need to make any substitutions.
I made this cake and the taste is excellent. However, once it was cooled and I began frosting it, it split apart and fell off the plate! Is 2 cups of flour correct?
The measurements for the ingredients in this recipe are correct, Marsha. There could be several reasons why your cake broke. 1) The oven could have been too hot. Check to make sure your oven is evenly heating all over and is heating to correct temperature. 2) The batter not mixed thoroughly. This could cause areas of dry ingredients which would cause the cake to crack. 3) Problem with pan preparation. 4) Cake not thoroughly cooled before frosting. 5) Frosting too heavy for the cake.
You will want to prepare the cake pans by spraying well with baking spray or buttering and lightly flouring prior to pouring in the cake batter. Then after baking, remove cake from the oven and allow to cool in the pan on a wire rack for about 10 minutes. Once the cake has cooled the 10 minutes, place a wire cake rack on top of the cake pan and turn the cake upside down onto the rack. Take a second rack and place over the bottom of the cake and, similar to a sandwich, turn the racks so that the bottom of the cake layer is resting on the rack. Remove the rack from the top of the cake and let the cake cool completely. I hope this helps.
Rich dark chocolate cake and so easy -I’ve been looking for a recipe like this and it’s perfect.
Thanks, Laurie. I’m so glad you found this recipe and loved it.
Hi, how many cups of batter does this recipe yield. I love this recipe but i only want to make a 7” cake. Not sure if i should half the recipe.
Mariah, this recipe makes enough batter to fill 2 9-inch pans. You will have a little batter left over if you half the recipe for your 7-inch pan.