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 350ยบ 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 350ยบ 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.ย 2. Milk – The grams in the recipe are for whole milk and buttermilk. ย ย
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! ๐
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! ๐ 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! ๐
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! ๐
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
Hi! If I make this recipe on Friday for a Sunday party, would it be okay if I leave it in the fridge for two nights in a regular paper cake box? Or do I need an airtight container for it? Thanks!!
Grace, if you refrigerate the cake, make sure it is in an airtight container so the cake doesn’t dry. I hope you enjoy!
Can I make this in a Bundt pan???
Kristine, this chocolate cake recipe is delicious baked in a Bundt pan. Just follow the same recipe ingredients and instructions in this recipe. The cake will take longer to bake, about 35 to 40 minutes. The oven temperature will be the same. Enjoy!
my favourite chocolate cake recipe ever! better than any bakery. I only use 1 cup of sugar, not 2 as the icing makes up with the sweetness. it’s fabulous, thank you.
I’ve made this recipe countless times and my family always loves it. I think it’s important to note that many of my family members are not fans of chocolatey/overly-sweetened desserts lol. I just returned to this recipe today because it’s my husband’s birthday next week and he’s requesting this cake for the third year in a row. I felt that it was about time I left a review ๐ Thanks Robyn!
Thanks, Jessica. I’m so glad you and your family love this cake. I hope your husband has a very happy birthday next week!
This cake is delicious. I just made it today(Tuesday) for my sons bday on Saturday. Will I need to freeze it or will it be ok if I have it wrapped right in the fridge and ice it Friday
Kristal, it should be fine in the refrigerator as long as no air can get to the cake. You can also freeze the cake layers and thaw overnight Thursday night and frost on Friday if you wish. I hope your son has a very happy birthday!
This truly is the best chocolate cake!
Thanks, Gigi, I’m thrilled you love this cake.
Iโve made this cake several times and itโs definitely my favourite. Always comes out super moist, fluffy and delicious! Yesterday I tried a vanilla cake recipe and it came out like a brick, super dense and dry, so I was wondering if thereโs a way to turn this recipe into a โplainโ/non chocolate one? Can I just omit the cocoa powder and expresso? Do I need to increase the flour to make up for the other powders?
Thanks!
Ana, to make a vanilla cake based on my Chocolate Cake Recipe, omit the cocoa powder and espresso powder and replace the cocoa powder with the same amount of flour. I hope you enjoy this vanilla cake.
How do you adjust this recipe for high altitude?
Makayla, the best site I have found for baking at high altitudes is the Colorado State University Extension. I hope you enjoy the cake.
I just made the cake in Denver. First attempt did not make any altitude adjustments, and my cakes sank in the middle. I used those for cake pops (still very tasty, just not what I needed for decoration purposes) and tried some altitude adjustments for the next batch. I saw your comment and the CSU link, and did each of those things (a bit less baking soda, a bit more milk, 15 degrees higher), and I added a cake strip around the pans, just for good measure. And the cakes turned out so perfect, no leveling required. Rave reviews.
Thank you, Elizabeth, for letting us know how you adjusted for your altitude in Denver. I’m so glad the information at that site helped you.
I did the vegan variation with applesauce and soy milk and it came out perfect! Frosted it with the vegan version of your Chocolate Buttercream Frosting (subbing vegan butter and milk). This is now my go-to chocolate cake. Thank you for a wonderful recipe!
Heather, I love that you could make this cake and frosting vegan to suit your dietary wishes. I’m so happy it turned out perfect for you. Thanks for letting me know.
I am wanting to make this cake for my fiance tomorrow. I am going to be using 6 in round cake pans, to make a taller layered cake. How many will the recipe make in the 6 in rounds? And, do I have to cook all the batter right away(as I only have 2 pans and need to make 4 layers). Thank you for taking the time to read this!
Madison, I havenโt made this cake recipe in 6-inch pans. However, several people have said they have made this in 6ร2-inch pans and baking time varied from 20 minutes to 35 minutes at 350ยบF. I would cover the extra batter with plastic wrap and leave out on the counter while the other layers are baking. Do not refrigerate. The second layers may rise quite as much as the first two.