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.
Hey! have you ever tried this recipe with a loaf pan?
Can you use this recipe for 1 loaf ?
Will it rise nicely or may remain flat?
Rachel, I haven’t made this cake in a loaf pan but many people have commented that they have and love it. Half this recipe would be the right amount for one 9×5 loaf pan. You could either make 2 loaf pans with the full recipe or make half this cake recipe. Hope you enjoy!
Best chocolate recipe ever!
Thank you!
The coca powder, will Dutch coca powder work here?
Ashley, I use natural unsweetened cocoa powder but others say they use the Dutch processed cocoa powder with good results. I hope you enjoy the cake.
This is the BEST tasting chocolate cake I have ever had and the only one my husband will eat. Question I have been making this in 2 8″x2″ pans and the center always sinks. I have tried adjusting the baking time without success. The only thing I can think is that it is too much batter for the 8″ pan. Any suggestions would be much appreciated. (note the center does rise but falls just before the cooking time finishes). Thanks for the most flavorful chocolate cake I have ever had!!!
Sandy, I bake this cake in 2 9×2-inch pans. The batter would be much thicker in the 8-inch pans you are using and would need to bake longer than in the 9-inch pans I use.
Hello how are you i love to try your cake but is there any chance get this recipe in grams and ml thank you 😊
I’m sorry, Lucie, but I don’t have this recipe converted to grams.
If I was to use this recipe and put it in 3 x 6inch pans what would you recommend for the baking time please?
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.
I’m confused. I followed the link provided for the 13×9 cake. It’s pretty much this recipe, cut in half. I’ve never seen a cake mix in which the recipe for a 13×9 is half that of one for 2 9″ cakes. I just took it out of the oven and it’s very low. I’m going to measure once I take out of the pan, but it doesn’t look tall enough that I would bring it to the party I’m attending tomorrow.
Cammi, I’m sorry if the cake is not as thick as you want. In the Notes section of the 9×13 recipe, I state if you want a thicker cake to use the full recipe for the Best Chocolate Cake Recipe (Ever). I like the 9×13 recipe depth so I can frost it and carry it in a covered pan.
This is my favorite chocolate cake! My daughter is allergic to eggs, so I use ground flax seeds instead (which is a fantastic alternative I recently discovered). I was asked to make dessert for Thanksgiving this year, and this cake is my go-to!
Melissa, I’m glad the flaxseed works so great as a substitute for the egg. It’s great that your daughter can have the cake with everyone else. I know how hard it is sometimes to find just the right egg replacement in some recipes.
I always make this cake with peanutbutter icing. My son, my grandchildren and my great grands simply love it and fight over who gets to take any leftovers home. Making it for Thanksgiving.
Linda, I love this cake with peanut butter icing, too. I’m so glad your family loves it.
I’m keen to make this cake for my other half’s 60th this weekend. He’s having a bit of a do, so I’m going for the x3 option. Will all the ingredients still fit in 2 x 9inch tins (I only have the sandwich tins which are 9inch diameter by maybe couple inches deep)?
Also, will the buttercream frosting recipe, recommended to go with this cake, be enough to cover and sandwich the large size cake?
Any suggestions and recommendations greatly appreciated. He’s seen pictures already and very excited, and I don’t want to let him down. 🙂
Amanda, if you make the 3x option for this cake, you will be making 3 times this recipe. The 3x option changes the recipe ingredient amounts but does not alter any of the instructions. The instructions are still listed the same as for the original recipe. I use two 9×2-inch cake pans for each recipe so you will need 6 9×2-inch pans if you are making 3 times this recipe or you can use the 2 9-inch pans and make the recipe 3 times. This is a moist, tender cake so you may need to use dowels for added support if you are making 6 layers. You will also need to make 3 times the frosting recipe to cover the cake. Each frosting recipe is enough to cover a 3 layer 9-inch cake. This will make sure you have plenty of frosting for your cake. You may have frosting left over but you can refrigerate or freeze it to use later.
You can store buttercream frosting in the refrigerator up to 2 weeks. Place it in an airtight container to store it. When ready to use, let it come to room temperature, then whip it until fluffy. You can also freeze the buttercream frosting. Put the frosting 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, and repeat steps above after refrigeration.
I hope this helps and hope your husband has a very happy 60th birthday.
Hello Robyn. Thank you so much for your quick and detailed response. I decided to make the x2 in the end and have to say, it was a great success.
I made it harder work for myself than I should have. Being in the UK, I had to convert cups to grams. Google was great for that, but couple of instances where I didn’t double up for the frosting and had to nip out to the shops. I was concerned the batter was thin, but the reassurance in your instructions was lovely to see! What I hadn’t considered was that using sandwich tins with removable base was probably not the best idea! I had one that did leak a little, so I just moved them around in the oven so it dripped onto the one underneath! Fortunately, once it started cooking, it soon stopped.
Then the butter wasn’t quite at room temperature so took a while to cream. Fortunately, Kenwood Chef was robust enough to cope. (I started off using electric hand mixer but when I got the warning smell of it over heating thought I’d better swap!). But then the butter got too warm and trying to apply to the cake was quite funny, as even with only 4 tiers, the layers kept moving around. Next time I will use long skewers to hold it in place and maybe chill the frosting a bit before applying! I won’t go into the absolute mess I made and how I managed to absolutely cover everything I touched in sticky chocolate frosting! We did get to lick a lot of spoons and bowls clean though. An important part of taste testing of course! 😀
Everyone said how much they enjoyed it though (especially the birthday boy) and everyone had clean plates 😀
Will definitely make it again, although maybe just standard size, as I have quite a bit of frosting left, which I’m about to freeze.
If anyone get’s to the end of this post, needless to say, I highly recommend!
Thanks for letting me know how your cake turned out, Amanda. I’m sorry I didn’t realize the tins you were using had the removable bottom (sorry for the leak). After making this large cake, making the regular recipe should be a breeze for you. So glad the birthday boy loved it.
I can’t wait to use this. I just turned 13. Today is my birthday. I really like chocolate cake.
Happy, happy 13th Birthday, Zevida! I hope today was a great day for you. This cake is really easy to make. Hope you enjoy it.