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.
I made almost exactly just with extra protein powder and still tastes and the consistency is really good, 100% recommended 😋
Thanks for the tip, MJ.
Hi! I’m so excited to try this recipe for my hubby’s bday. A friend shared your recipe with me! I scrolled through some of your comments to see but couldn’t find much…. I was curious if you have had anyone say they made it using gluten free flour AND used almond milk? (i.e. made it gluten and dairy free?) I think a little butter will be ok. Did it turn out ok when diverging from the original recipe in two directions? Also do you have a tried and true gluten free flour that you recommend for this recipe? Thanks!
I have had people say they made this cake successfully with gluten free flour and almond milk, Cat. I have made this cake with Cup 4 Cup Gluten Free Flour and it was delicious. Hope your hubby has a very happy birthday and enjoys his cake.
Can I bake this in two bunt cake pans?
Lindsay, you can bake this full recipe in one regular size Bundt pan. It will take longer to bake, about 35 to 40 minutes. The oven temperature will be the same. Hope you enjoy!
Is there a way to make using three 8″ pans?
Amy, I haven’t made this cake in 3 8-inch pans. I would think you would need a little more batter to fill the pans. However, several people have said they use this recipe to make the three 8-inch layers. Just be careful no to over fill the pans. Hope you enjoy!
I would love to try this recipe, but was wondering could I try an espresso shot (I have a coffee machine) as opposed to the powdered espresso? Thank you
Megan, I haven’t tried this cake with an espresso shot. You do need to make sure you have an equal amount to the water in the recipe if you replace the liquid.
How much of the chocolate frosting should I use for the layer and then for the outside (don’t want to overuse the frosting for the layer and then have none for the outside).
Nicolas, there is plenty of the chocolate buttercream frosting when made by my recipe for this cake. I use it to frost a 3 layer 9-inch cake with plenty of frosting between layers and the outside. Hope you enjoy!
This is easy and delicious. It is my go to and requested every year from my family.
Thanks so much, Megan. So glad everyone loves the cake.
if i want to make it one layered how do i adjust the recipe
If you just want to make one layer, Enid, just half all the ingredients. Hope you enjoy the cake.
This is indeed the best Chocolate cake recipe Ever! It’s soo good haven’t found the need to gear away from it. I have used it for custom hand carved cakes and they turn out great . Everyone loves the taste and the fact that it is super moist! ❤️
Thanks so much, Edna. I’m so glad you love this recipe.
So, I googled “chocolate cake from scratch” recipe yesterday at about 4am. I was awake contemplating life and needed a distraction, and so naturally, baking a cake seemed the best solution to my dilemma.
Your recipe was the first I came across, so I must confess I wasn’t exactly being picky when selecting a recipe. However, “Best Chocolate Cake Recipe Ever” did get my attention.
I made the cake as prescribed (using butter, whole milk, and vegetable oil) save for two items. I didn’t have baking soda so I used 3 teaspoons of baking powder instead. Also, I elected to forego the espresso powder for two reasons: 1) because I intended to serve the cake to my family, which includes a 5 year old and an 8 year old, whom I fully expected to be bouncing off the walls from the sugar alone, and decided to save us all from the espresso fueled spider-monkey craze which surely would ensue post cake enjoyment, and 2) I didn’t have any on hand and it was 4am and didn’t feel like making it.
I was curious about the boiling hot water and the resulting thin batter. However, it worked out great. I baked the cake at 350 for 32 minutes and promptly dumped the cakes from the pan onto my gas oven’s metal grates. One landed perfectly, the other not so much, landing half on the grates, half on the dials. It was at this point that I realized I undercooked the cakes slightly, as they partially resembled molten chocolate.
I waited a very impatient 15 minutes to assemble the cake, frosting it with the included “Best Chocolate Frosting Recipe Ever” (sans espresso powder as well). The mis-placed cake was successfully rebuilt and mortared together with the frosting, the top layer added, and more frosting than I care to admit was smothered about.
The appearance of a cake from seemingly nowhere was greeted with much excitement and impatience as we had to wait until after dinner to enjoy it.
After some deliberation, my wife admitted this was not only the best homemade cake she’s ever had, but the best cake she’s ever had period.
This speaks to the recipe’s awesomeness because it’s only like the 3rd cake I’ve ever made.
Thank you.
*also, my wife asked me to add this post script, requesting a thumbs up if you made it to the end of this review.
Matthew, it sounds like you had quite an adventure baking the cake at 4 AM. I’m so glad you and your family loved the cake. Here are some tips to prevent your cake going all over the grates next time. I would recommend placing the pans on a wire rack when you take them out of the oven to allow them to cool in the pans for the 10 minutes described in the instructions to get more air underneath the pan. Once the cakes have 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. Once the cakes have cooled thoroughly, you can then frost them.Thanks!