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This moist homemade chocolate cake is made completely from scratch and has incredible chocolate flavor. There’s a reason I call it the Best Chocolate Cake Recipe: it’s so good restaurants have asked me to start making it for them!
This is the kind of chocolate cake everyone should have in their recipe collection. An easy, one-bowl chocolate cake with the perfect crumb that’s covered with a simple homemade chocolate buttercream frosting. You won’t be able to eat just one slice!
THE BEST CHOCOLATE CAKE RECIPE
This recipe totally turned me into a chocolate cake lover!
When I say that this cake turned me into a chocolate cake lover, it implies that I wasn’t before. But how could that be? Well, growing up, I was more of a vanilla or other fun flavor kinda girl. I think it’s because store-bought chocolate cakes just do not compare to homemade. They never really seemed worth it to me.
But once I made this cake the first time, it opened up a whole new world of rich, moist chocolate cake to me. I literally cannot stop eating this cake whenever I make it. It is so moist and tasty, it should be illegal.
What Makes this Chocolate Cake So Good?
I know there are so many moist chocolate cake recipes out there, but this one seriously is a must try. After testing many chocolate cake recipes, this one is hands down the best. Here’s why:
- It’s easy to make. Only one bowl!
- Uses simple, easy to find ingredients.
- Has rich chocolate flavor with a moist, fluffy crumb.
- Is covered is an easy chocolate buttercream frosting that adds even more chocolatey richness!
- Is drizzled with chocolate ganache, making it the ultimate chocolate lovers dessert.
How is this Chocolate Cake Recipe Different from Other Chocolate Cakes on My Site?
If you’re familiar with my recipes, then you’ve probably seen several variations on chocolate cake. This is my original chocolate cake and is still my favorite to this day. It’s my go-to. In fact, I’ve made it for both of the twins’ birthdays thus far. It always receives a ton of compliments. That said, I definitely have more than one chocolate cake recipe! Here is how they differ:
- My Easy Moist Chocolate Cake Recipe was created after getting quite a few comments from people who were confused about the low baking temperature of this cake. So the newer version is baked at 350 degrees, eliminating the confusion. As a result of the changes made in that recipe, it’s not quite as tender as this original version. But it can be handy if you need a more sturdy cake for something you’re decorating. Both of these chocolate cakes use oil, which I think works really well in chocolate cake especially. It adds great moisture.
- My Chocolate Piñata Cake uses butter instead of oil simply because some readers prefer the taste of butter and I aim to please! Plus, as far as sturdiness goes, butter based cakes are generally much more sturdy. That’s why this version of chocolate cake holds up much better to having holes cut into it and being filled like a piñata. 🙂
So to recap, the main differences between this recipe and my others is that this one is the most tender and moist, it uses oil instead of butter and it is baked at a lower temperature (which means it also takes a little longer to bake).
You only need basic ingredients to make this gorgeous chocolate cake recipe. Here’s what you’ll need. (You can find ingredient amounts in the recipe card below.)
- unsweetened cocoa powder
- baking soda
- vegetable oil
- hot water
- powdered sugar
- vanilla extract
- unsweetened cocoa powder
- semi sweet chocolate chips
- heavy whipping cream
And of course, you can also add sprinkles to your chocolate cake! Everything tastes better with sprinkles.
How to Make Chocolate Cake
This chocolate cake is also made with oil, instead of butter. It’s makes SUCH a moist cake! Additionally, I often make this cake with dark chocolate cocoa. It gives the cake an even more rich chocolate flavor. That said, regular cocoa works too and is also wonderful.
One thing to note is that this chocolate cake has a very thin batter. And no, it’s not a typo – it’s a slow-bake cake and bakes at 300 degrees.
So, here’s how you make it:
Step 1: Make the Cake
- Prepare your pan & preheat the oven. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
- Mix the dry ingredients. Add all dry ingredients to a large bowl and whisk together.
- Add the wet ingredients. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. Add vanilla to boiling water and add to mixture. Mix well.
- Bake. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
- Cool. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Step 2: Make the Chocolate Buttercream Frosting
I usually make the chocolate frosting while the cakes cool. Here’s how:
- Beat the butter and shortening together in a stand mixer until smooth.
- Add the sugar. Slowly add 4 cups (460g) of powdered sugar and mix until smooth.
- Add vanilla and half of the water or milk and mix until smooth.
- More sugar. Add another 5 cups (575g) of powdered sugar and mix until smooth.
- Mix in the cocoa powder. Add cocoa and mix until smooth.
- Add remaining water or milk until the frosting is the right consistency.
Step 3: Frost Your Chocolate Cake
- Frost the first layer. Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.
- Frost the second layer. Add second layer of cake and add another cup of frosting on top in an even layer.
- Add more frosting. Frost the outside of the entire cake to finish things up. Feel free to use my tutorial for frosting a smooth cake.
Step 4: Make the Chocolate Ganache & Add More Frosting
Technically you could just stop right here. By this point you’ll have an amazing chocolate cake with chocolate buttercream frosting! But if you want to go a bit fancy, this chocolate ganache is an easy way to do it.
To make the chocolate ganache:
- Add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
- Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
That’s it. Just two steps! Then you add the ganache to your chocolate cake:
- Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.
- Allow the ganache to firm up a bit
- Pipe the remainder of the frosting around the top edge of the cake and pipe a border around the bottom. I used Ateco tip 844.
Step 5: Sprinkles and Serve!
Add a few sprinkles to the cake, if desired, then serve. Sprinkles are totally optional of course, but why not?
How to Store Homemade Chocolate Cake
This chocolate cake can be stored for 3-4 days on the counter. It should be well covered under a cake dome if possible.
You can also store it in the fridge to extend its shelf life to 4-5 days, but the frosting will harden. When I store a frosted cake in the fridge I usually place the cake in fridge uncovered until the frosting hardens (about 2 hours). Then I cover it with saran wrap. When you are ready to have some chocolate cake, simply cut a slice and warm it in the microwave (if desired) for about 15-30 seconds. The frosting will soften right up and you’ll have warm chocolate cake to enjoy.
Recipes that Use this Chocolate Cake as a Starting Point
This chocolate cake recipe is so simple and easy to make, in addition to being delicious, that it has actually become the base for many other flavor combinations I’ve made and it’s always a hit! Nutella Chocolate Cake anyone? Baileys Chocolate Poke Cake? Mint Chocolate Chip Layer Cake, Turtle Chocolate Layer Cake, Red Wine Chocolate Cake, Chocolate Oreo Cake and more chocolate cake recipes. All made with this one easy chocolate cake as a starting point.
This is Quite Possibly the World’s Best Chocolate Cake Recipe
I made this moist chocolate cake for my niece’s birthday last year. When it was served, one of the moms asked my sister-in-law where she’d gotten the cake. She pointed at me and the mom came over to ask me about it. Turns out she has two restaurants in Atlanta and was curious if I’d be interested in making cakes for her restaurant.
Pretty neat, but I actually said no. However, this chocolate cake is THAT good! Make it and you just might be asked to bake for a restaurant. And whether you want to actually do that or not, don’t you want to be the one with a cake that’s so could you could bake for a restaurant? You know you do. 😉
You might also like these chocolate cake recipes:Print
This is the Best Chocolate Cake recipe! Moist homemade chocolate cake made completely from scratch. This is the kind of chocolate cake everyone should have in their recipe collection!
- 2 cups (260g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1 cup (240ml) vegetable oil
- 1 1/2 tsp vanilla
- 1 cup (240ml) hot water
- 1 1/4 cups (280g) butter, room temperature
- 1 1/4 cups (237g) shortening
- 9 cups (1035g) powdered sugar
- 2 tsp vanilla extract
- 1 cup (114g) natural unsweetened cocoa powder
- 4–5 tbsp (60-75ml) water/milk
- 6 oz (1 cup | 169g) semi sweet chocolate chips
- 1/2 cup heavy whipping cream
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Make frosting while cakes cool. Beat together butter and shortening until smooth.
8. Slowly add 4 cups (460g) of powdered sugar and mix until smooth.
9. Add vanilla and half of the water or milk and mix until smooth.
10. Add another 5 cups (575g) of powdered sugar and mix until smooth.
11. Add cocoa and mix until smooth.
12. Add remaining water or milk until the frosting is the right consistency.
13. Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
14. Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.
15. Add second layer of cake and add another cup of frosting on top in an even layer.
16. Add final layer of cake on top and frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
17. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
18. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
19. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.
20. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and pipe a border around the bottom. I used Ateco tip 844.
21. Add a few sprinkles to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.
This recipe calls for hot water. You don’t have to use hot water – the cake will still bake fine – but the hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavor in the cake.
Keywords: moist chocolate cake, easy chocolate cake, dark chocolate cake, best chocolate cake recipe, homemade chocolate cake, chocolate ganache cake
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