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.
sorry forgot to ask you… is the coffee to much for children to eat ?
Christina, I recommend omitting the espresso powder if the cake is for small children. You will need to make any changes to the recipe when omitting the espresso powder.
hello from Australia… i need to make a number 2 for a child… using 3 x 9 ” rounds x 1 1/2 high should i double your recipe? will the layers be tall enough? and do you have a vanillia buttercream icing that is not too sweet to colour please for little children that I have ice for a digger/ truck theme LOL>.. hope you reply i have to bake in a couple of days..
Christina, I make 1.5 times this recipe for 3 9×2-inch layers. My Classic Vanilla Buttercream Frosting is wonderful with this cake.
Great recipe.. I have a question about the unsweetened cocoa mentioned, what kind of unsweetened cocoa do you use or recommend for the recipe? Pure cocoa (often 22-24%) and standard unsweetened cocoa like Hershey’s (typically around 10-12%) can affect texture and richness, as cocoa butter contributes to smoothness and fat content.
A higher cocoa butter content may result in a slightly richer, creamier texture. Is the recipe designed for lower-fat cocoa? Using pure cocoa will may make it a bit denser or more intense.
I appreciate your help with this..
Thank you from Japan.
John John, I typically use Hershey’s unsweetened cocoa powder. I hope you enjoy the cake!
Hi! I made the cake doubling the recipe in 3 10 inch pans and it worked. However I am needing to make this recipe so that I can cut them horizontally and they were a bit too thin to do that with 3 pans. Do you think k it would work in 2 10 inch pans and then slice them so I would have 4? Also I baked them in a commercial oven with a fan and they baked up in about 25 minutes!! Let me know by you think about the plan please! Thank you!!
Emily, I haven’t made this cake in 10-inch pans but you could make 1.25-1.5 times the recipe for 2 10×2-inch pans. I would estimate the baking time at 350ºF to be about 35-40 minutes in a regular oven but time would be shorter in a commercial oven with a fan. The cake is so tender, I haven’t tried slicing it in half but others have said they have.
Hi! I made the cake doubling the recipe in 3 10 inch pans and it worked. However I am needing to make this recipe so that I can cut them horizontally and they were a bit too thin to do that with 3 pans. Do you think k it would work in 2 10 inch pans and then slice them so I would have 4? Also I baked them in a commercial oven with a fan and they baked up in about 25 minutes!! Let me know by you think about the plan please! Thank you!!
If I need 3 10 inch sponges will it be fine to just double this recipe? Thanks!
Emily, for 3 10-inch pans, you will need to make 2 times the recipe. I hope you enjoy!
Hello! Quick question will the hot water cook the egg? i mean it will but why? just curious cuz many recipes I’ve seen are like don’t add when its hot and stuff….. (RECIPE LOOKS BOMB THOUGH I WANNA TRY IT OUT!)
Eli, make sure you have all the ingredients thoroughly mixed before adding the hot water. The hot water will not cook the egg in the batter but will make the cake more moist. Hope you enjoy!
in the ingredients list. you mentioned
2 cups(240 g) all purpose flour
2 cups(396 g) sugar
2 cups is 240 g or 396 g? confused with the conversion
Teja, sugar is heavier than flour so the grams weight would be higher for the sugar. The gram measurements are correct for each ingredient.
This cake is really delicious, and yes, very moist. The suggested chocolate buttercream is perfect for it. I’ve made the cake twice now, first as a double layer 9″, then as a double layer 8″. For those who want to make two 8″ layers, these are the quantities:
1.5 C flour
1.5 C sugar
.56 C cocoa powder
1.5 t baking powder
1.12 t baking soda
3/4 t kosher salt
3/4 t espresso powder
3/8 C oil
3/4 C milk
2 eggs, minus one quarter of their volume
1.5 t vanilla
3/4 C boiling water
Hey Xara!
Thank you for posting the measures for the 8″ pan – I’ll be using that for my cake but I have one question, I only have one pan – can I bake all the batter in the same pan (then once the cake cools I’d split it in half), or do I need to use half the batter, then bake the other half….? Also, if I do bake all the batter at once (my pan is quite deep) – what would the cooking time and temperature be?
Thank you!
Sarah, you can make this full recipe in a 9×13 pan or a Bundt pan. I don’t recommend baking one layer and letting the additional batter rest while the first cake is baking. The cake may not rise as well when the batter sits out while the other layer is baking. The leavening agents might not be as effective after sitting or it could be unevenly distributed in the batter after sitting. I hope this helps.
The cake will take longer to bake in a Bundt pan, about 35 to 40 minutes. The oven temperature will be the same.
Bake for 30-35 minutes in a 9×13 pan, until a toothpick or cake tester inserted in the center comes out clean.
Hi!! I really want to make this cake but only have one, bigger cake tin, do you recommend I bake the whole batter but for longer or in two smaller batches (bake half, then bake the other half)?
Lou, you can make this full recipe in a 9×13 pan or a Bundt pan. I don’t recommend baking one layer and letting the additional batter rest while the first cake is baking. The cake may not rise as well when the batter sits out while the other layer is baking. The leavening agents might not be as effective after sitting or it could be unevenly distributed in the batter after sitting.
This cake was INCREDIBLY good!! My new go-to for chocolate cake!