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.
Hi !
I made this cake today and loved the texture and everything — but instead of chocolate buttercream I opted in for a boiled frosting/marshmallow fluff frosting. Since the boiled frosting is already significantly sweet, I was wondering if it’s possible to lower the sugar amount in the cake recipe? Will this alter the bake process?
Chris, I haven’t made this cake with less sugar so I can’t tell you how to adjust the amount without changing the texture of the cake. This is not a really sweet cake so I think you will probably be fine without an adjustment to the cake.
I tried your recipe twice. The first time it turned out beautifully. I tried it today in a new oven and it boiled over and never baked. 35 min into baking and it’s still liquid. What did I do wrong this time?
William, if the first cake turned out beautifully in your old oven and you did not change the recipe for the second cake, I would think the problem is with your new oven. I would check to see what the difference is? For example, is your new oven heating to the correct temperature and maintaining that temperature? Check the temp with an oven thermometer so you know it is heating correctly. Also, is anything different between the two ovens? Is one electric and the other gas? Is one convection and the other one not?
Hi there! I’m making your chocolate cake with the chocolate frosting as suggested for my mom’s birthday tomorrow. How would you suggest storing the cake until tomorrow? Should I wait to frost it until tomorrow? And does the cake need to be refrigerated once the cake is frosted? Thank you!!
Danielle, this cake does not need to be refrigerated after it is frosted. I would go ahead and frost today. I store my frosted cake at room temperature under a covered dome on my counter. It will keep like that for about 3 to 4 days. I hope your mom enjoys her cake and has a very happy birthday!
Absolutely amazing! I usually like to make cakes, and they’re fine, but this cake was the best I have ever made! I have to resist the temptation of making another. It’s so chocolatey and sweet, with a rich, deep flavor. And it doesn’t overdo the sweetness! 10/10, will bake again!
Thanks, Jovanni. I’m so glad you loved this cake.
Hi Robyn, I made this cake and buttercream icing for my son’s birthday. We all loved it! But it ‘looked like a volcano’ as per my son when it came out of the oven – the opposite of the previous commenter’s experience of it collapsing in the middle. Any idea why it would rise like that? Thank you!!
Corrine, usually when a cake domes so much in the center, your oven is too hot and the sides of the cake has baked much faster than the center. To prevent this, use an oven thermometer to make sure your oven is heating to the correct temperature. If it is, then reduce the oven temperature about 10-25 degrees and bake a little longer. You could also try heat strips around your cake pans or wrap a wet towel around your pans. If you are using dark metal cake pans, try using lighter colored ones. I hope this helps and your next cake will be perfect.
Hello, how many times would i need to multiply the recipe by to get three 9-inch layers?
Marissa, you would need to multiply the recipe by 1.5 for 3 9-inch layers. I hope you enjoy!
Hi Robyn, is their enough batter to make 8 inch pan 3 layer cake, or do I need to increase recipe.
Teresa, you would need to multiply this recipe by 1.25 for 3 8-inch round pans. I hope this helps.
This recipe is the BEST ever and I hate coffee(love the smell though).Everyone loved this cake! Thank y♡u Robyn
I made this cake today everything was looking good cake was done at 30 min but the centers dropped! brand new leveling agents so that’s not it. any explanation?
Margaret, I’m sorry your cake fell in the center. There are several reasons a cake will sink in the middle: the oven temperature is not consistent or oven is not heating to the correct temperature, under mixing as well as over mixing the batter, rotating the cake in the oven before they cake has baked 3/4 of the time in the recipe, opening the oven door before the cake has baked 3/4 of the way, and taking the cakes out of the oven before they are completely cooked. Also, baking at high elevations may cause the cake to rise quickly and then fall in the middle.
Here are some suggestions that may help. You might want to check your oven with an oven thermometer to make sure it is heating to the correct temperature. It is easy to over mix batter with the high powered mixers today. Just mix until the ingredients are well combined. This is a cake you can actually mix with a whisk in a bowl so it does not require extensive mixing. I live at 1000 feet so if you live at a higher elevation than mine, you will need to make changes to the recipe according to your elevation. The best site I have found for baking at higher elevations is Colorado State University Extension. I hope some of these tips help and your next cake is successful.
Is whole milk or buttermilk better ? In reference to flavor and richness?
Allie, I normally use whole milk when I make this cake but it is delicious with buttermilk as well. It just depends on individual preference.