The Best Chocolate Cake Recipe {Ever}
This post may contain affiliate links. Please read my disclosure policy.
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.
Is there a substitute for the espresso powder?
I cannot find any in the stores and I don’t have time to order it online unfortunately.
I have received a request for this weekend for a terminally ill woman who has a special last request for a devil’s food chocolate cake and this one has come the most highly recommended!
Karli, you can just omit it. The cake is still delicious without it.
You could also just use hot coffee instead of boiled water, I think.
Patt, I don’t use hot coffee in this recipe, although others have used it. I don’t like a coffee flavor for the cake.
If I have just one 13 x 9 inch cake tin what do you recommend? Make half the recipe and bake then the 2nd half? Or all in one tin – how long would that take to bake? Thank you!
Siofra, look at my Best Chocolate Cake (9×13) Recipe for instructions on how to make this cake in a 9×13 pan. You can bake the full recipe in one pan. I hope you enjoy!
This cake looks delicious, my 9 year old made it herself with the chocolate butter cream I am wondering how to store and how long it last, thank you so much!!
Kristin, you can store the cake under an airtight covered dome at room temperature for 3 to 4 days. You can also freeze the cake after it has been frosted or freeze leftover cake. Place the cake in the freezer, uncovered, for at least an hour until the frosting has hardened. Wrap the cake in 2 layers of plastic wrap, then in a layer of foil. I would then place in an airtight freezer safe container. Freeze no longer than 3 months. Let the cake completely defrost in the refrigerator then come to room temperature before serving. I’m really impressed that your 9 year daughter made this cake and frosting by herself.
Hi! I’ve already made this recipe and it was a hit! I just had a quick question, I saw that this recipe could be frozen, but I was wondering how long the cake lasts at room temp or in the fridge? I’m wondering about both the unfrosted layers and a fully frosted cake. Thanks in advance!
I was totally wowed when I tasted this amazing cake. It was mind blowing how perfectly every ingredient came together for the most delicious, rich, chocolately cake that is not overwhelmingly sweet. It was moist and the fragrance is just wow! I did have big issues removing it from the pan, but that’s on me because I didn’t have cupcakes holders, neither Parchment paper. I didn’t even had cake pans, but muffin pan so yeaup, that’s what I used. I wanted to make chocolate cake badly! I ended up doing the most delicious chocolate Trifle with all the broken pieces! People (and me) loved it! I already get cake pans, and I’m planning on doing it again tonight!!! Thanks for an amazing recipe!
Mariela, your chocolate trifle sounds delicious. To get the cake to release easily from the pan, make sure to grease the pan really well, then coat the pan with flour or cocoa powder. When the cake has finished baking, place it on a trivet or cooling rack so that air can circulate on the bottom of the pan, too. Don’t let the cake cool longer than 10 minutes in the pan. Once the layers have cooled for the 10 minutes, place a wire rack on top of the cake. Place your hands with oven mitt, one on top of the wire rack and one on the bottom of the cake pan like a sandwich and flip the pan over. The cake should easily slide out onto the rack. Let the cake layers continue to cool on the rack. I hope this helps.
Cake was amazing! Had a craving for cake late last night. Instead of dairy milk I used left over vanilla almond milk I had on hand. Did not have espresso powder so I opened up a Keurig pod (quick google search after made me realize they are not the same LOL and I shouldn’t have done that), but it was still delicious! I did have an issue with it breaking and not easily coming out of the pan; next time I will put parchment paper down instead of buttering and dusting with flour. Overall it was great!! Thank you for sharing!
Keisha, make sure you don’t let the cake cool in the pan more than 10 minutes before taking it out of the pan. Another tip is to place the cake pan on a surface that air can get to the bottom of the pan as it is cooling that 10 minutes so the cake will turn loose of the pan easier.
this is my absolute favorite chocolate cake recipe – I with to make it a little more dense though(just my personal liking😅)
Any tips or advice on how could I go about doing that with this recipe?
thank you so much 🙏
Amanda, I wouldn’t change this recipe to make it more dense. I think it would ruin the recipe. You may want to try my Chocolate Pound Cake Recipe or my Chocolate Velvet Cake Recipe.
This is my absolute go-to chocolate cake. Every time I make it, someone asks for the recipe and I proudly share the link. Thanks so much!
I’ve never been very impressed with any other recipe I’ve tried -too rich/too dry/too involved. But this is perfect. You’ve changed me from a ‘box cake mix’ cook to a ‘cook from scratch’ cook.
Wondering if you’d be able to share instructions for larger scale versions (in terms of oven temp/cooking time). I double the recipe sometimes to get it bigger and higher in a round tin…but I’m always guessing at the cooking instructions when I do that.
I love that you no longer use a box cake mix and are now a bake from scratch cook. If you are using a Bundt pan, The cake will take longer to bake, about 35 to 40 minutes. Bake a 9×13 pan at 350ºF for 30 – 35 minutes. Bake a half sheet cake at 350ºF for 12 – 15 minutes. If you will tell me the size of your cake pans, I may be able to help you with baking time and temperature for them.
I love this recipe, but I can no longer have gluten. Would like to make with oat flour which is healthier than gluten free blends. Have you tried this with oat flour? Any suggestions?
Dana, I have made this cake with several different gluten-free flours such as Cup4Cup Gluten Free Flour and King Arthur Gluten Free Measure for Measure Flour but I haven’t tried just oat flour. Maybe someone else here has used it and can let you know how it did for them.
Hi! is the espresso powder needed or can it go without? I’m making for someone who isn’t the biggest coffee fan and in using the cake for an icecream cake. Thanks!
Destini, you can omit the espresso powder without any other changes to the recipe. The cake is still delicious without it.
Moist and chocolatey! Easy too!
You definitely gave this cake the correct name. It is amazing