There’s a reason I call this the best chocolate cake recipe: It’s so good, restaurants have asked me to make it! This moist, fluffy, one-bowl chocolate layer cake is going to be your go-to recipe once you try it. Finish this cake with from-scratch chocolate buttercream and homemade chocolate ganache.
After testing many chocolate cake recipes, this one is hands down the best I’ve ever tasted. This is the kind of chocolate cake everyone should have in their recipe collection. An easy, one-bowl cake with the perfect crumb that’s covered with homemade chocolate buttercream frosting. This moist cake is made completely from scratch and has incredible chocolate flavor.
If you’re familiar with my recipes, then you’ve probably seen several variations on chocolate cake, whether that’s hot chocolate cake, my chocolate Oreo cake, chocolate mousse cake, or otherwise. This is my original chocolate cake recipe, and it is still my favorite to this day! The main difference 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).
I literally cannot stop eating this cake whenever I make it.
I made this chocolate layer cake for my niece’s birthday last year. One of the moms asked my sister-in-law where she’d gotten the cake. After asking me about it, it turns out this mom has two restaurants in Atlanta, and was curious if I’d be interested in making cakes for her restaurant. Whaaaaaat?!?
Pretty neat, but I actually said no. However, this chocolate cake is THAT good! And who doesn’t want to be the one with a cake that’s so good you could bake for a restaurant? You know you do. 😉
So, What Makes This the BEST Homemade Chocolate Cake?
- It’s easy to make. First and foremost: There’s only one bowl!
- Baked at a lower temperature. While my easy chocolate cake recipe bakes at 350ºF, I bake this chocolate cake at 300ºF. This slower bake results in a more moist cake throughout, and a flatter top (less domes!).
- Oil-based. I make this chocolate cake recipe with oil for a more tender crumb. Other recipes, like my chocolate piñata cake, use butter instead of oil simply because some readers prefer the taste of butter! Butter-based cakes are also generally sturdier, so that cake holds up much better to being carved and filled like a piñata. 🙂 As far as great moisture in chocolate cakes goes, though, oil is the way to go.
- Triple the chocolate. This cake has a rich chocolate flavor and fluffy crumb, covered with chocolate buttercream frosting, and decorated with a chocolate ganache drip. It’s a chocolate overload!
- Simple ingredients. The best chocolate cake doesn’t need fancy or even “secret” ingredients, just a few key ones in the right ratios that make it ultra-moist, full of flavor, and still ideal for stacking.
Ingredient Notes & Substitutions
Here’s a quick overview of the key ingredients needed to make the chocolate cake and frosting. The exact measurements for the ingredients can be found in the recipe card below.
- All-purpose flour – I say this for every cake recipe, but it’s very important to measure the flour correctly. Use a kitchen scale or the spoon-and-level method to avoid overmeasuring, which can lead to a dry cake.
- Natural unsweetened cocoa powder – I often make this cake with dark chocolate cocoa. It gives the cake an even richer chocolate flavor. That said, regular cocoa works too and is also wonderful, just make sure it’s natural cocoa powder (not Dutch-processed) so it’ll react with the baking soda in the recipe. You can use the same cocoa powder that you use in the cake to flavor the chocolate frosting.
- Baking soda and salt – Make sure that you’re using baking soda, not baking powder, and check the expiration date. If your leavening is old or expired, your chocolate cake won’t rise properly.
- Eggs – If you can, bring these to room temperature.
- Buttermilk – Buttermilk is key to a very tender chocolate cake. If you don’t have buttermilk in the fridge, make a substitute by combining 1 scant cup of milk with 1 tablespoon of white vinegar (or lemon juice). Let the mixture rest and curdle for 5 minutes. Stir, and then use it as directed.
- Vegetable oil – This cake is made with oil instead of butter. It makes SUCH a moist cake!
- Hot water – Hot water helps bloom the cocoa powder for a more intense chocolate flavor in the cake. If you use room temperature water, your cake will still turn out fine. Just not quite as rich.
- Powdered sugar – You’ll need it for a smooth, silky chocolate buttercream frosting.
- Chocolate chips – Use high-quality chocolate chips or chop up a chocolate baking bar to make the chocolate ganache. It can be dark or semi-sweet chocolate.
- Heavy cream – You’ll combine the chocolate with heated heavy cream. When it melts, you’ll have ganache! Please don’t use milk or another low-fat alternative to heavy cream, or your ganache won’t have the same rich, creamy texture.
How to Make Chocolate Cake From Scratch
One thing to note is that this cake has a very thin batter. And no, the baking temperature is NOT a typo! This best-ever moist chocolate cake uses a low-and-slow technique that bakes the cake at 300ºF for a bit longer than your typical chocolate cake recipes. This allows the chocolate cake to bake through slowly and evenly, avoiding high domes and overbaked edges. So, here’s how you make it:
Make the Cake
Prepare three 8-inch cake pans with parchment paper circles in the bottom, and grease the sides. Meanwhile, preheat the oven to 300°F (148°C).
Add all dry ingredients to a large bowl and whisk together.
Add eggs, buttermilk, and vegetable oil to the dry ingredients and mix well.
Add vanilla to boiling water, and then add it to the batter. Mix well.
Divide the batter evenly between your cake pans. Bake at 300ºF for 30-33 minutes, or until a toothpick comes out with a few crumbs.
Make the Chocolate Buttercream Frosting
Once baked, remove the chocolate cakes from the oven and allow them to cool for about 10 minutes. Then, remove them to cooling racks to cool completely. I usually make the chocolate frosting while the cakes cool. Here’s how:
- Beat the butter and sugar. Beat the butter in a stand mixer until smooth, then slowly add 4 cups (460g) of powdered sugar. Mix until creamy.
- Alternate adding the wet and dry ingredients. Next, mix in the vanilla and half of the water and milk. Add another 5 cups (575g) of powdered sugar, then the cocoa powder, mixing well after each addition. Lastly, add remaining water or milk until the frosting is the right consistency.
Frost the Cake
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.
Place the first cake layer on a cake plate. Spread ~1 cup of frosting on top. Add the second cake layer, then another cup of frosting on top in an even layer.
Frost the outside of the entire cake to finish things up. Feel free to use my tutorial for frosting a smooth cake if you need tips!
Decorate the Cake
Technically, you could just stop right here. By this point, you’ll have an amazing layer 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 chocolate ganache:
Heat the heavy whipping cream until it begins to simmer, 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 cake. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip 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.
Allow the ganache to firm up a bit. Pipe the remaining chocolate frosting around the top edge of the cake and pipe a border around the bottom. I used Ateco tip 844.
Add Sprinkles and Serve!
Add a few sprinkles to the cake, if desired, then serve. Sprinkles are totally optional, of course, but why not?
Different Pan Sizes
Made as-is, this chocolate cake recipe uses three 8-inch round pans for a three-layer cake. If you’d like to bake this cake in another pan size, it’s doable! The recipe and oven temperature stay the same (300ºF), but the baking times will vary depending on which pan size you’re using. Here are some quick conversions for you:
- Two 9-inch pans – Bake for 40-45 minutes
- 9×13-inch pan – 40-45 minutes
Can I Make This Cake Recipe Into Chocolate Cupcakes?
Definitely! Fill the cupcake liners about halfway and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. You’d get about 24 or so cupcakes if you use the full recipe. You can also check out my homemade moist chocolate cupcakes. It’s the same recipe, but cut in half to make about 12 cupcakes.
How to Store a Frosted Cake
This 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 the fridge uncovered until the frosting hardens (about 2 hours). Then I cover it with Saran Wrap.
When you are ready to have some 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.
More Chocolate Cake Recipes
This recipe is so simple and easy to make. In addition to being delicious, it has actually become the base for many other flavor combinations I’ve made into cakes, and it’s always a hit!
The Best Chocolate Cake Recipe
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Ingredients
Chocolate Cake
- 2 cups (260g) all-purpose flour (measured correctly)
- 2 cups (414g) granulated sugar
- ¾ cup (85g) natural unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1 cup (240ml) vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 cup (240ml) hot water
Chocolate Buttercream
- 2 ½ cups (560g) unsalted butter (room temperature)
- 9 cups (1035g) powdered sugar
- 2 teaspoons vanilla extract
- 1 cup (114g) natural unsweetened cocoa powder
- 4-5 tablespoons (60-75ml) water (or milk)
- 1 pinch salt
Chocolate Ganache
- 6 oz (1 cup | 169g) semi-sweet chocolate chips
- ½ cup heavy whipping cream
- Sprinkles
Instructions
Make the Cakes
- Prepare three 8-inch cake pans with parchment paper circles in the bottom, and grease the sides.
- Preheat oven to 300°F (148°C).
- Add all dry ingredients to a large bowl and whisk together.
- Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
- Add vanilla to hot water and add to mixture. Mix well.
- Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
- Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Make the Frosting
- Make frosting while cakes cool. Beat the butter in a large mixing bowl until smooth.
- 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.
- Add another 5 cups (575g) of powdered sugar and mix until smooth.
- Add cocoa and mix until smooth.
- Add remaining water or milk until the frosting is the right consistency.
Assemble the Cake
- 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.
- Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.
- Add second layer of cake and add another cup of frosting on top in an even layer.
- 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.
Make the Chocolate Ganache
- 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.
Finish 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, 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.
- Add a few sprinkles to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Hi Lindsay!
I’m in Lagos, Nigeria. I made this cake into cupcakes (using your s’mores recipe; figured out it was the same thing)
This is the best cholcate cake I have ever had! Moist and amazing! I used our Cadbury cocoa. Such a rich chocolate flavour and so so easy to make. I love that all the ingredients are readily available here.
Everyone loved them so much that I made another batch the next morning (yesterday).
Thank you so much!
Chienye ????
Awesome! I’m so glad you enjoyed them! 🙂
Is this batter thick enough to mix white chocolate chips into it? I wanted to do a chocolate cake with white chocolate chips throughout and white chocolate frosting for my niece.
Thank you either way!
It’s a very thin batter, so all the chips would sink straight to the bottom. Sorry!
Hello! I wanna make this for a party but shortening isn’t available where I live. Do u have Amy suggestions what I can use as a substitute?? It looks amazing btw!
Yes, just replace with additional butter.
HI I scanned through the comments trying to find if anyone has tried substituting the eggs. My daughter has a party guest who is allergic to eggs and I was wondering if anyone has successfully made this cake with an alternative like flax eggs? We have made this cake many times and is a favorite.
I haven’t tried it and I can’t remember anyone telling me they have. I’m sorry!
Hi,
Thank you so much for the recipies. I’ve been searching for a super moist cupcake/cake. Not easy believe it or not. I made the other chocolate cupcakes the ones with sour cream. They are great. With one exception, the tops seem to flatten after they cool.
I would like to try this cake as cupcakes, but not sure how to scale down the ingredients. Could you tell me? Thanks!
I just found your book!
Agnes
I actually used this recipe as cupcake here, so give that one a try. 🙂
I hope you enjoy the book!
Hi. I am a beginner and no idea about baking cake, but I want to try making this because it looks good. What kind of flour did you use on this? Because it said only flour on the list. Thank you. 🙂
It’s all purpose flour. I hope you enjoy it!
Thank you for putting the chocolate cake i’ve been looking for one. Because my sister wanted a chocolate cake
Is this all done without a mixer? By hand? Looks delicious and super easy! Also, can I replace boiling water with hot coffee? And, does this recipe double and triple well? Thank you so much! Im going to make this as a 1/4 sheet cake. Depending on feedback I get. Either way ill try it for the family soon! Thanks for the recipe! !
I usually use a mixer, but you could just use a whisk too. It’s a pretty easy batter to mix together. Yes, you can replace the water with coffee. I haven’t tried double or tripling the recipe, so I’m not sure about that. I hope you enjoy it!
Does this cake bake up well in as a cupcake? I got a friend wanting some chocolate cupcakes with vanilla buttercream icing.
Yes, it’s wonderful as a cupcake.
Thank you for the recipe lindsay! I’ve made it but change it as cupcake and they turned out really nice !! So moist and chocolatey ! Love it so much ❤️❤️
I’m glad you enjoy it! I make it as cupcakes too – so good!
Hi for icing u mentioned shortening without tht can I prepare icing r is tht can b replaced by anything else
Shortening can be replaced with additional butter.
I saw this recipe and thought “wow” so I tried it as a taster for a potential wedding cake.
I followed the recipe to the letter, except I baked in 2 7″ pans and an 8 1/2″ loaf pan. I left them in for 35 minutes, but opened the oven at 32 minutes. When I went to take them out, they were still liquid in the centers. In for another 5, still liquid. Another 4 and I took the rounds out and out and cooled them, leaving the loaf in another 3. After 10 minutes, I moved to a cooling rack, but when I turned over the loaf, it dripped. Everything back in the pans, back in the oven, this time at 325 for 10 mins. The domes are still wet, but what’s below the domes seem done.
The batter tastes delicious, and I’m curious what the rest will be like after it cools, but I’m sad it didn’t work out for me.
With this being such a thin batter and a slow bake cake, the smaller pan sizes and loaf pan may not work so well. I’d definitely think the bake time would be long.
Thanks for the reply!
The flavor of this cake was fantastic so, the next time I make it (because I will try again!), I think I’ll up the temperature. I’ve had success with batters of similar consistencies that are cooked for the same time, but at 350. I’ll give that a shot.
I’m a very amateur baker – I enjoy it, but don’t do it often enough – so I don’t know how different factors affect things.
Gorgeous looking cake. Thinking about making it for my son’s 5th birthday. I was wondering is it surdy enough to cover with fondant? Thanks
I do believe I’ve covered it with fondant before, but it is a very moist cake. I like to use ganache under the fondant to make sure it’s firm.
WOW!! Absolutely everything you want a chocolate cake to be!! I didn’t have any dark cocoa powder left so I used the Fry’s I had and 1 bar of Bakers Unsweetened melted. No adjustment to the sugar and it was perfect!
Thank you so much!
Hiya! I’m quite confused on the vanilla part is it whole vanilla? And if it is do i scrape the beans off or add the whole thing in the water? Thanks I’m planning on baking this cake for my moms birthday and this cake looks bomb.
It’s vanilla extract.
Lindsay, this truly is the Best Chocolate Cake! This year I have undertaken to make a birthday cake for each person in my office. Since there are 35 of us an 8 inch cake just doesn’t go far enough. I ended up purchasing 10 in pans so that even the stragglers would get some cake. I made this cake last week but in your Turtle Cake and the consensus was this is the go to chocolate cake. Even those odd ones who don’t like chocolate liked this cake. I doubled your recipe and weighed the three pans to make sure that I had even layers. Unfortunately, the cake had to sit in the refrigerator for two days because I was down with a migraine. AND it was still the best! I also kept the tops to eat because this cake is just to yummy to waste even a crumb. I do recommend using a cake lifter to move the layers because this cake is so tender it could easily break. THANK YOU, THANK YOU, THANK YOU for such a wonderful cake! PS – Your blog is one of the few that I visit regularly. Your recipes are amazing.
Thanks so much Patricia! I’m so glad you’ve enjoyed the blog and that you love this cake as much as I do! 🙂