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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Making this cake tomorrow and am wondering, is the boiling water/vanilla mixture added while it is still that hot? Or are you supposed to let it cool a little. Going to make this cake with your vanilla frosting per my grandfathers request and will be trying a ganache on top for the first time! Hoping it turns out as well as the milk and cookies layer cake I did for my dad!!
Yes, I add it while still hot. I hope you enjoy it! Glad to hear you enjoyed the milk and cookies cake – love that one!
OMG Lindsay… I used this cake recipe along with your ganach filling from another of your recipes and then my own icing variation to make cupcakes for a coworkers birthday. They turned out to be awesome. One coworker said they were “one of the best cupcakes I have ever eaten”… I was also told it was like heaven in your mouth. They were light and not too overwhelming as most triple chocolate cakes are. Thank you for the wonderful recipes… I want to make all of them!!!! So very happy I found your blog.
Sounds wonderful! So glad you enjoyed it! Thanks Beth!
looks perfect! Can I use this for fondant icing? Many thanks!
Is this the best cake to use for ice cream cakes? Does it soften quickly out of the freezer?
Do you have a good vanilla cake for ice cream cakes? I have a chocolate one that is ok, looking at your to improve my ice cream cakes though ;), but my vanilla is rock hard out of the freezer :(.
Thank you!!!
Yes, I use this one in ice cream cakes and really like it. As for vanilla, I often use a vanilla version of these cake layers.
Thanks so much Lindsay!!!
Can you delete my last name from the post please?
Hello from Yorkshire, England, Just baking this cake now for my 6 year olds butterfly birthday cake. As usual your recipe is fantastic. It is really moist and delicious. I have yet to make a recipe from you that isn’t amazing. I am planning on covering it with a layer of chocolate gnash with a special surprise layer of caramel in the middle. xx
I’m so glad you’ve enjoyed everything!
Hi Lindsay!
I enjoy baking as a hobby and made your chocolate peanut butter cake for my mother-in-law’s birthday in May and the whole family RAVED about it! As a family if dentists, they aren’t big sweet eaters, so that says a lot! My husband ordered me your cookbook for our one year (paper) anniversary and I was planning on baking the “Chocolate Layer Cake” from there. Being the indecisive person I am, I decided to check your website first and make sure that’s definitely what I want to do. I compared this recipe to the one in your cook book and notice they’re a little different. How do the finished cakes differ? Does the 3 eggs in the cookbook one make for a more dense cake maybe? Thank you!!!
PS- Her cookbook is AWESOME!! It’s a great investment if you enjoy baking!
I’m so glad to hear you enjoyed it! And that you enjoy the cookbook! 🙂 The cakes are a bit different. You are right that the on in the book is a bit denser.
Hi, I am not really sure what’s gone bad with my cake, but at 300, 25 minutes was definitely not enough. When I pulled them out, they were still pretty liquidy in the center.
When I look at the instructions, it says to bake for 30-33 minutes. Am I looking at something different?
Hi Lindsay, I made a single 8inch cake with half the ingredients and it tasted awesome! I absolutely loved it. It’s so moist and chocolatey. It’s so soft it crumbles quickly. How did you get such clean cuts when slicing? Anyhow THIS is going to be my go to chocolate cake. Thanks a lot!
how tall is your cake?
I made this for my daughters birthday last weekend. It was AMAZING! I had compliment after compliment on the cake. Needless to say it ALL went in minutes and the link to you site was sent round as so many wanted the recipe. Thank you so much!! Slowly making my way through the rest of your recipes. Nothing has disappointed so far but this really stood out as outstanding!!!
So glad to hear you’ve enjoyed the recipes Chris! Thanks!
Hi. I love your cakes! I need to substitute the flour for gluten free flour. I have had success using GF flour with a 1 to 1 ratio. I was hoping to change it up and use coconut flour. Do you have any suggestions on recipe adjustments when using coconut flour? Thank you!
I’m glad to hear you enjoy them! I haven’t worked with coconut flour, so I’m not sure. I’m sorry!
Hello!
I make this cake pretty often. My family loves it! I was wondering if you have any suggestions or would change up anything if I wanted to do this with a smash cake? Cook time and would it still be at 300 or a maybe a little higher? Would ingredients change at all? Also, do you have a vanilla frosting that might be good with this? Thanks in advance.
I’m not sure what you’d be changing to make it a smash cake? I would suggest this vanilla frosting, but you’d probably want to double it or so.
Hi Lindsey
I dont have buttermilk.If i put in an extra egg instead of buttermilk wil the sponge still be okay?
Just use regular milk in place of the buttermilk.
Hi!!! I know this was posted a while ago! LOL. But I was wondering if using unsweetened cocoa powder would work? Probably a dumb question. I’m sort of a newbie here.
Yes, regular unsweetened cocoa powder will work just fine. 🙂
Hi, with this being a very moist cake, is it ok to use for a 3 or 4 tiered cake under fondant?
Thanks
Can I mix the three 8″ batter pan into 1? My oven is small and it will take too long for me to bake one at a time.
You can make it as a 9×13, but not one 8 inch cake.
I just made this cake and finished frosting it. It’s for my Father in law’s birthday this evening. I made it in 2, 6″ pans and then put the remainder in a 10″ pan as I don’t have 3 pans that are the same size. I was really amazed how much they rose. It took about 45-50 minutes for the 6″ pans to cook through, the 10 inch was done just a bit before 30 minutes. So much that I decided that we would keep the 10″ for us and make cake pops tomorrow. I also had a lot of frosting left so it will be a great project for the kids and I to make together! I haven’t tasted it yet but had my husband and boys try some of the 10″ cake with the frosting. They agree that it’s the best chocolate cake that they have tried! It will definitely be added to my recipes and made many more times! Someday I hope to frost a cake as beautifully as you to! Thank you for sharing this amazing recipe!
Absolutely wonderful cake! Lots of chocolate flavor and so incredibly moist. If you have been looking for a moist, rich, amazing, chocolate cake, stop searching and bake this cake immediately! You won’t regret it!