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.
Hands down the best chocolate cake. I have been making this for a few years for birthdays and it’s always a hit!
Thanks, Megan. I love that this is the choice for birthday cakes!
My aunt made this for me and I immediately got the recipe. Do you think this would work well in the mini tiered pan?
I haven’t tried making this cake in a mini tiered pan, Tessa, so I can’t tell you how it would turn out. Maybe someone on here has made it in one of those pans and can tell you how it worked.
Im usually never bothered to leave comments under recipes but I have to say this is an absolute winner! I bake very often but I’ve never had these many compliments in my life. even the people who aren’t chocolate fans or cake fans really enjoyed this cake. I think it was the boiling water to add moistness that did it, Im already getting requests to make it again- thank you, Robyn!
Fatima, thank you so much for letting me know how much you like this cake recipe and the response you are getting to the cake. I agree that the boiling water does make a difference in this cake.
I made this chocolate cake and froze it for 2 months I had to assemble a 5 tier cake for my son’s birthday and the chocolate cake was the bottom 2 layers I also bake often and I must say this is the most amazing delicious chocolate cake I’ve ever made and I have received countless compliments on it thank you so much for sharing this recipe absolutely winner 👌🎂😊
Oh, thank you, Andrea, for letting me know how well this cake did as the bottom 2 tiers of your cake. I hope your son had a very happy birthday and loved his cake!
Can I use a bunt pan for this cake instead of 2 x 9 x 2
You can bake this full recipe in one regular size Bundt pan, Sharron. It will take longer to bake, about 35 to 40 minutes. The oven temperature will be the same. Hope you enjoy!
Love this recipe. It’s my go to when I need to bake a cake. Turns out perfect every time & everyone raves about it. I’ve got a Xmas get together this coming weekend & a friend is vegan so im going see with your recommendations how it turns out as a vegan cake.
Em, I hope everyone loves your vegan version of the cake. I have had great reviews from people who have made this as a vegan cake.
Hi there.. so, your cake just looked amazing and I am currently in the process of making it haha. I was wondering if I can just make it without the frosting, as we are planning to eat it tonight.. sorry, chaotic students haha.
Vanessa, this cake is delicious plain without a frosting. I hope your students love it.
Making this cake for the third time in 30 days- AND HAVE GOTTEN RAVE REVIEWS. It’s amazing. I have wanted to find something fancier or more complicated, but this recipe is PERFECT.
Kat, I’m thrilled everyone is giving you rave reviews on this cake. You can make if fancier with changes in the frosting. Try some of my other recipes using this chocolate cake recipe such as my Peppermint Cake Recipe or my Celebration Chocolate Cake Recipe.
How big is the round pan you are using
Jana, I use 2 9×2 inch round cake pans for this cake.
I plan on making this for a friend and wanted your opinion on the use of 1c of coffee vs the use of espresso powder and boiling water?
Zipoorah, I personally prefer using the espresso powder in this recipe. It enhances the chocolate flavor of the cocoa powder without adding a coffee flavor.
I’m a total novice and my first attempt at trying a new hobby usually flops! My first round with this recipe was a big hit! I used an 8” cake pan sprayed with Bakers Joy for 35 min. Besides the edges being a little harder than the rest of the cake, it was BEAUTIFUL and smelled Devine! 10 min of cooling on a rack, then inverted and they popped out like a dream. I’m not a huge fan of super sweet frosting so I did make a whipped cream frosting flavored with the espresso powder. I don’t recall the recipe I used, but it actually held up nicely and tasted amazing. The cake was super moist too.. someone tried a slice 3 days later and remarked about how moist it was (still!) I made it a 2nd time, following the recipe the exact same way, and this time it was not as moist and the espresso powder didn’t seem to enhance the chocolate as well. The cake was also drier than the first. Not DRY, but just not noticeably moist. I decided to try a Swiss Meringue Buttercream frosting and it was a huge reminder of what a novice I am! I see a few people have noted that your frosting is not overly sweet, but 5 cups of sugar makes that hard to believe! Do you find it pretty sweet? I’m not sure what happened this time around, but i am determined to get back to that Uber moist result…. AND try your frosting! Thanks so much for posting this delish cake recipe!!
Jan, this is a really moist cake as you found when you made it the first time. I’m not sure what happened when you made it the second time. Are you sure you added the full cup of boiling water? I don’t think the chocolate buttercream frosting is really sweet at all but you need to try it to see how you like it.