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.
It’s been hard finding a good chocolate cake recipe. I made this and my mom told me she’s tried her entire childhood to make good chocolate cake but this one is delicious. Everyone loved it and they all wanted more!
Amber, I am thrilled that your and your mother loved this cake. Thank you.
Hi. I was so excited to try this cake. My friend shared this recipe amd she made a perfect 10/10 cake with this recipe . But mine turned dry and extremely crumbly that could not even cut the center dome, it was all breaking down in crumbs. What possibly could have gone wrong? I followed exact recipe. Do baking pans matter? I just changed my baking pans (using tesco pans)
KN, I’m not sure what could have cause your problem. This is a very moist cake so I don’t understand how yours was dry and crumbly. Did you add the boiling water to the batter? You should have had a very thin batter. Pans and ingredients can make a difference. I’ve never used Tesco pans so I’m not sure how they will work with this recipe. Maybe ask your friend what she used to see if there is a difference in the ingredients or pans.
Hi. Are the two cakes suppose to stack on top of each other? I’ve never made a cake before, lol and chocolate cake is my husbands favorite. I want to surprise him.
Shannon, this recipe makes 2 cake layers so they do stack as you see in the photos. Once your cakes have cooled thoroughly, place one layer, round side down on a cake plate. Spread at least 1/2 cup frosting on the top of that layer and spread it almost to the edge of the cake. Place the other layer, round side up on top of the frosted layer. Spread frosting over the sides of the cake until they are covered with frosting. Spread the remaining frosting on the top of the cake. I hope this helps and your husband loves his cake.
Girl, best chocolate cake and frosting I’ve ever made!
Thanks, Marissa, I’m so glad you love this chocolate cake with the chocolate buttercream frosting.
How long do you bake for 9×13?
Lisa, if you are baking the full recipe in the 9×13 pan, it would need to bake at 350º F about 35-40 minutes. Hope you enjoy!
I tried this chocolate cake recipe for a Samoa cookie cake I was making and it was INCREDIBLE! The best chocolate cake recipe I’ve tried by far! So delicious and moist! Everyone absolutely raved about it! Thank you for sharing your recipe, it is now my go to chocolate cake recipe!
I haven’t made a Samoa cake with this recipe, Vashni, but it sounds delicious so I may try that. I’m glad this recipe turned out so well for you with your cake. Thanks for telling me.
This IS ,without a doubt, the best chocolate cake recipe. The flavor is amazing and it is very easy to make. The chocolate Buttercream frosting is also the best I have ever had. This is our family’s go to cake. I am making it right now for Father’s Day as we speak! My only advice..the frosting is enough for two cakes easily. I always cut the frosting recipe in half for one cake. Enjoy!!!!
I’m so glad you love this cake recipe and the chocolate buttercream frosting one, too, Beth. You can always make the full recipe of the frosting and store it in the refrigerator or freezer so you only have to make it once. 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. Hope this helps!
Hi I made this recipe twice and it was absolutely gorgeous. Thank you.
Okay, I’ve never reviewed a recipe… but this is def worth it (immigrant parent approved). I started making this cake when I was in early high school and it’s a family/friend favorite. Super easy, really easy to modify to what you have, and kinda hard to mess up! I’m in college now and it’s such a fun treat to have when I visit home. I usually just make it in a bundt pan, almost always use nescafe instead of espresso powder (not the same but its what we have around), I cut down sugar to 1.5 cups max and no frosting bc my parents aren’t big on the sweetness, and it slays every time. I’ve also made a little no-bake cheesecake sorta mousse and used this cake recipe at the bottom w/ raspberries between (SO. GOOD.) anyways, ty for sharing!!! it makes me feel like Im actually good at baking (most of my other efforts are nuclear).
Thank you, Selma, for taking the time to tell me how much you like this cake and the ways you make it. I especially liked to hear that you began making this cake while you were in high school and continue now that you are in college.
i havent made this yet but it sounds promising, but im wondering how many cupcakes this would make? i need at Least 14 cupcakes for a small event
i sae another comment say they made cupcakes but didnt mention how many they got out of it
if anyone knows how many cupcakes come from this recipes please reply! 🙂
Isabela, the full recipe will make 24 cupcakes. Look at my Best Chocolate Cupcakes Recipe for baking time and temperature and other tips for the cupcakes. The cupcakes recipe is based on the Best Chocolate Cake Ever Recipe but only makes 12 cupcakes. I hope you enjoy!
Best chocolate cake ever
Thank you, Frank. I’m so glad you enjoy this cake.
I can’t do the espresso, can I leave it out? Thank you!
Christina, just omit the espresso with no other changes to the recipe. The cake is still delicious without the espresso powder.
I always use a cup of fresh hot coffee in place of the espresso powder and hot water
Best chocolate cake ever!!! This time I substituted ground coffee in the batter and the frosting as well and everyone enjoyed the cake.