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.
This recipe is definitely one I’ll keep using for many years to come! I only made one minor adjustment which was not adding espresso powder (I didn’t have time to make it or buy any). Instead I brewed a double shot of espresso from my machine and added boiling water to it so the espresso and water equaled 1 cup as the recipe calls for. This cake came together super quickly and was extremely moist and delicious with a delicate crumb! I opted to use a homemade chocolate fudge frosting (birthday request!) and it was superb! I never leave comments on recipes but was compelled to because this recipe didn’t disappoint!
Elianna, thank you. I’m thrilled that this recipe is one you love and will keep making.
True, the Best! Easy. We added tsp mayo to wet ingredients and T cocoa powder to dry.
Frosting- combined T cocoa powder crèmes into stick of soft butter and added that to a can of organic vanilla frosting- Delicious butter cream frosting shortcut.
We put can of Lucky cherries between the layer and a few on top. Yum!
This sounds great with the cherries, Christine. Thanks!
This is the cake from my dreams. It was my first time making a cake from scratch. Today is my 4th time baking this cake. After tasting the first cake I had to make one for my Chocolate lover daughter, Birthday. Than one for my two Sisters. WOW Wow WOW. This cake is a cake that you can make so fast and easy. This is a very delicious cake. And the butter cream chocolate frosting is just as delicious. Thank you for this recipe.
This is by far the best chocolate cake I have ever made or eaten! It gets rave reviews from everyone I’ve ever served it to (other than those who don’t like chocolate, but they are just weird). I was wondering if you have ever made the frosting with dairy-free “butter?”
Mindy, I have used plant butter in this recipe and it was delicious. I used Country Crock Plant Butter.
The cake came pretty good actually. Moist and delicious. Easy to baked. Pretty amazing taste.
Hi, hope you are well.
Is there a reason you don’t weigh your ingredients and can you use cake pan wraps when cooking this recipe? Also, on a side note I must say you are so prompt and the best at giving responses it definitely helps to do your recipe justice. thanks from Australia 🇦🇺
Kim, I use the US measurement system for cooking. We use cups, teaspoons, tablespoons, ounces, etc. but don’t typically weigh our ingredients. You can use cake pan wraps if you prefer, but I don’t ever use them with this recipe. I hope you enjoy the cake.
This truly is the most delicious, moist chocolate cake I’ve ever made. I already had a recipe that always received raving comments, but I feel like this one knocked it out of the park. I made it in a Bundt pan (it yields the perfect amount of batter), baked it a touch longer, and topped with a ganache made of 6oz each semi sweet chocolate and heavy cream. It literally was perfect, and will be replacing my previous go-to chocolate cake recipe! Thank you!
Thanks, Esther. This cake sounds delicious topped with ganache. I’m thrilled that you love this cake recipe.
I wanted to add that I did not add the espresso powder, and most likely will prefer keeping it that way. 🙂
I love this cake!! It’s my absolute go to. I wanted to try it in 6 inch cake pans. Do you have any recommendations?
Jenna, I haven’t made this as a 6-inch cake but several people have commented that they have. You should bake this recipe in 4 6-inch pans at 350º for about 30 – 35 minutes. Hope you enjoy!
Hi, I am from Australia and I am really looking forward to make this cake this weekend, can I ask what is the protein level per serving or per 100g so that I can get the right type of flour please. We have plain flour which is typically 9.7g protein per 100g or we have a “00” flour which is 10g protein per 100g. Look forward to your response 😊
Kim, I use White Lily all-purpose flour. A 30 gram serving has 2 grams protein. I hope this helps.
00 flour would be unlikely to give you the right texture. Plain flour would almost certainly be a better choice.
I’ve been using this recipe to make my boyfriend’s, his sister’s, and my own birthday cake for years and it’s amazing every time! I’ve probably made it a dozen times at this point with various frostings and it’s always amazing. This year I got a stand mixer for my birthday and I’m planning to make my boyfriend a tiered cake with half of this recipe and half a pistachio cake as well (his birthday is St. Patrick’s Day so I’m incorporating some green!🍀) The pistachio cake calls for sour cream and I was wondering; could I replace the buttermilk in this chocolate cake recipe with sour cream? I’ve only once just used milk with this recipe and definitely prefer it with the rich moist flavor that buttermilk gives, but I always have a lot of buttermilk left over and would have even more considering I’m halving the recipe. Thanks so much for sharing this great recipe!
I haven’t made this cake with sour cream, Lauren, so I can’t tell you how it will turn out. You can always make you own buttermilk so you can make just what you need. Try my How to Make Buttermilk recipe.