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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Hey! I’m about to make this cake, as I’ve made it before and it’s just delicious. I’ve always made it in 8-inch cake pans, but now I’m doubling the recipe and making it into four 9-inch cake pans. And my question is, does this cake batter rise much? I’ve happened to forget, and I want my layers to be about 1.5 inches big. I’m not sure if it’ll be enough.
It should rise a good bit. I would think each layer would be at least 1 1/2 inches high – maybe a little more.
Hi Lindsay. Can I use the recipe for 2 9×2inches round cake pan with out adjustment?
You won’t need to adjust the ingredients, but you might need to adjust the baking time a bit.
Hi Lindsay! Thanks so much for posting this recipe. It looks amazing. Could I make this in a 9 by 13 pan? I wanted to make a cake for my principal because she is retiring. Thanks so much!
I can’t remember if I’ve made it in a 9×13 or not, but I think it’d be fine.
This looks so yummy, can’t wait to make it!! If I’m using 9 inch cake pans instead, do you know how much more time I will have to bake it?
If you are using three 9 inch pans, you’d actually bake it for a little less time. If you’re using two, it might be a touch more. I’m not sure of the exact time.
Hi! This is THE BEST chocolate cake recipe ever. Question, my 8″ pan is the three incher. Any idea how long to bake it for or should I just bake it in thirds? TIA
I’d bake it in two or three pans. It would probably not bake very well in just one 8 inch pan.
You were right! I mean, it still tasted delicious, but it took over an hour to bake, making me nervous that it was going to be dry. In fact, it never did bake all the way through so when the center collapsed, I just turned it into a piñata cake and cut out the center on two of the layers, filing it with sprinkles and mini choc chips. At any rate, the cake was a hit and it was still THE BEST choc cake ever!
I made these into cupcakes and I put too much batter in the cupcake tin, like I always do. I also noticed a few had sunk a little and didn’t realize why until I opened one, and it was slightly underbaked. But ohhhhh boy, is it ever good! I almost think underbaking them just made them more delicious….like a molten lava cake with frosting. Definitely using this recipe again.
Hi !
First pardon my english, I’m french and while i’m pretty good at reading, I’m not so sure about writing (let’s not talk about the awful accent I must have).
I found your blog because I wanted to try my hand at layer cake. Let’s just say that your recipe are fabulous. I made quite a few change since I cannot find all the ingredients you use and I had to adapt to my oven, but thankfully, I found a DIY for buttermilk and Sour cream that work well.
I love your chocolate cake (and my family love it just as much).
I have a question though : the dark chocolate hershey cocoa powder you use, is it a 100% chocolate? I used Van Houten 100% chocolate (since of course there is no way to find hershey cocoa powder in France…) but the coloring is not the same as yours and I find the very dark almost black colour very interesting (I made the coconut and chocolat layer cake, the black and white would have been great).
So any way, your cake is delicious, your blog is great and now I have a cookie recipe (yours, I tried 3 and yours came on top by a clear margin). My brother agrees with your Hubs, your cookie recipe is the best and nothing must change (except adding peanut butter, because apparently peanut butter should be everywhere)
So after my ranting, I just want to thank you because I can only imagine the amount of work you put in your blog and I wish you luck with your futur baby.
Thanks so much Juliette! I’m so glad you enjoyed the cake and the cookies! The Hershey’s Special Dark is actually a blend of natural cocoa and dark cocoa, so that’s probably the difference. It definitely lends a darker cake, but probably not as dark as a purely 100% dark cocoa.
Hi, i followed the recipe as listed but had to bake an extra 10 minutes as it was still runny at 33 min. i frosted the cake and everything seemed fine. when i sliced the cake it was very crumbly. still tasted delicious and moist but the slice did not hold together well at all.
any thoughts or suggestions?
Hi Lindsay this is. Great cake!! Just wondering how long does this cake last in a sealed container? And can you freeze it?
It’s a very moist cake, so it should be fine for 3-4 days. Of course always best when fresh. I have frozen the layers individually, before layering the cake and it did well.
Hey Lindsay ! I was seriously looking for a fool proof chocolate cake . Though I have made few chocolate cakes before but never with buttermilk. Made this recipe today ( I halved this recipe as i dont have big size tin ). OMG ! I regret that i saw your recipe late while all these years i was searching for one . Came out soooooooo good and super moist . Tons of thanks for such a nice recipe.
I never wrote a feedback for any recipe which was posted online. But today’s outcome made me do it. Seriously couldn’t stop boasting about the recipe. Keep going. Cheers to you 🙂
So glad you enjoyed it! Thanks Sri!
Okay. I never write reviews. N-E-V-E-R, never! Sometimes I think about it when something is good but “This Cake” (which is what everyone at my son’s tenth birthday called it) was the best cake I have ever had! The BEST! So good. Everyone talked about it, the whole day. I got text after text after the party was over. People went back for seconds! Everyone wanted to take some home! Rich, moist yet fluffy, chocolately, not overly sweet but still sweetly satisfying! Ugh, I love it so much!
**I did make some adjustments (out of necessity) to the frosting. My son has a mild milk allergy so he can have milk if it has been baked but not raw. The cake part was followed exactly. The frosting however, which I would have loved to use butter in, I had to use a vegan butter substitute and coconut milk. I used Smart Balance. This frosting was still super good. It was a little bit thick and we had some troubles getting it to stick to the cake in some parts. Next time I will add just a little bit more milk and I think it will be fine. BUT!!!! no one could tell that it was dairy-free (this is not always the case). It tasted amazing. Soft and fluffy, chocolate sweetness.
I also added a safe-to-eat cookie dough (also made with vegan butter substitute) in one layer which complimented this cake nicely. My aunt told me that I have to make this cake for everything and has decided that we have Cake Sunday’s from now on! I would make this cake over and over and over and over. I’m literally eating the last piece while I type.
😀 <—that's my cake face.
Mmmmmnomnommnomonomnmmmmmnomnonom. K, thanks, bye.
Thanks so much Jessica – I’m so glad you enjoyed it! Good to know about the Smart Balance butter too!
Hi!
The cake looks delish! For the frosting…can I replace shortening with cream cheese?
Thanks!
You could. You could also replace it with additional butter.
Which is shortening?
Sorry, I do not speak English
It’s a butter replacement. You can replace it with additional butter if you prefer.
When you say vanilla in the ingredients for the cake do you mean vanilla extract
Yes, vanilla extract
Thanks for the recipe!
I’ve got just one question: I have 3 Cake pans, but they don’t fit on the same rack… Should I bake them with fan or let one sit on the Counter while baking the other ones?
Best Wishes
Annika
I usually put two pans on one rack and the other below. You could bake the third one separately though.
The very best chocolate cake i have ever had and i cannot believe i baked it. I made it into cupcakes as per the s’mores choc cake recipe. I have since made it three times since saturday and it is friday (X_X).
I love that the ingredients are readily available here in Lagos, Nigeria.
I used Cabdury’s cocoa and it was super rich, dark and amazingly moist. I cant believe i have eaten so many dry choc cakes when such a recipe exists and so easy to make! Thank you so much Lindsay!
I’m so glad you found the recipe and enjoyed it!