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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Love, love, love this cake!! It’s turned my family into dessert snobs – nothing measures up! One question though – I tend to have a hard time getting the frosting to stick to the cake, particularly on the sides. Any suggestions?
I’m so glad to hear that! It sounds like the frosting could be a little too thick. I’d add a little more water or milk. Here’s a post I have on frosting consistency that might help.
Why can’t I “pin” this???
Thx!
Hi Sheila, I’m not sure why you’re having trouble. Everything should be pinable. If you’re still having trouble, here’s my pin that you could pin from.
Hi love the recipe your chocolate cupcakes vanished in a day! Just a quick tip which might stop people from having my disaster with this recipe… use a cake pan that doesn’t have a detachable base! It went everywhere!!
I’m so glad you enjoyed the cupcakes!
Hi! I recently made the cupcake version of this cake and LOVED it! I loved the fudgyness of the frosting, so so yummy. I was planning on making the cake version when I realized that its a different frosting recipe. Can you use melted chocolate chips in this too? Maybe the fudgy frosting is a better piping consistency? I’m not questioning you, I’m just curious! Thank you 🙂
Either would be good, honestly. And both are great for piping with. The fudgy frosting is just a new one that I’ve been enjoying. You can find the measurements I use for a full cake on this raspberry chocolate cake, if you’d like to use it with this chocolate cake.
Hi there, I baked the cake according to your recipe but it still doesn’t set and I have to bake it longer, may I know why ? I have an oven thermometer as well !
Hi Lindsay, first time to see Your blog and really loves to try this recipe. But i have some concerns regarding on storing the cake (i mean the cake + the frosting). i really dont much any time to make this. We will celbrate my uncle’s bday on Saturday and i am planning to do it on thursday. Would it be the same taste, consistency, etc. after 48 hrs in the refrigerator? What are Your recommendations for storing it? Thank you very much!
I generally make cakes the day before. Two days before should be ok.
This looks absolutely delicious! Do you have any high altitude tips for this recipe? Thank you so much. I want to make this for my birthday!
I don’t really know much about high altitude baking, I’m sorry.
This truly was the best chocolate cake that we have evee had. Thank you for sharing!
I’m so glad you enjoyed it!
What can I use in place of the eggs? We have egg allergies in our family
I’m really sure. I haven’t worked much with substitutions.
Hello! Love this recipe and excited to try it out! Quick question…if I made the cake layers a day or 2 in advance, would you recommend i refrigerate them until ready to assemble? Also, do u refrigerate the cake after doing a crumb coat?
Thanks in advance!
I personally wouldn’t refrigerate them, I’d just keep them in an airtight container. And I don’t usually refrigerate after the crumb coat. I honestly only refrigerate cakes when truly needed – like with certain fillings and frostings. The cold tends to dry out the cake.
Thank you so much!
Hi! First, thank you for sharing your recipe. I attempted to make it for Father’s Day. It tasted amazing, and was very moist. My only issues were that my layers seem to bake too thin(almost like a brownie), and it stuck to the pan. Also, the layers broke upon removing them from the pan. I was able to reassemble 2 of the layers, and hide my mistakes with frosting(haha), but the 3rd layer crumbled beyond repair, and I decided to throw it in a bowl, cover it with ice cream, and eat it myself. I must admit that this was my trial run of making this cake, and I’m planning to bake it again for an upcoming dinner party. I wanted to get advice on where I could have gone wrong, in regards to the layers baking too thin, and the cake crumbling? Does the quality of the baking pan affect the way a cake comes out? I’m asking because this was the first time using the particular set of cake pans that I used. Again, the cake tasted amazing, and I’m sure my issues were the result of something that I did wrong.
Thank you for your help!
Cameron
Hmm, I’m not exactly sure what would cause that. Did you open the oven much during baking? That lets out heat and can cause the cake to fall. The cake pan itself might have an effect, but seems unlikely. I use light colored Wilton cake pans.
hi Lindsay !!! My name is Silvana and I’m from Argentina. I ended up here because a friend tagged me on your famous baileys and chocolate cake????. I was reading the recipe but I have a problem: here the buttermilk doesn’t exist. what can I do? thanks????????????
You can use regular milk too. 🙂
I would prefer not to use vegetable oil, can I replace with butter or coconut oil? Would the measurement remain the same?
I haven’t tried it with either of those, so I’m not sure.
I made this cake for my son’s 25th birthday. He LOVES chocolate! I’m going to tell you this is, without a doubt, the best cake i have ever made! Its soo moist and tender and VERY chocolatey! Thank you so much for the recipe and i also enjoyed your vanilla cake recipe that i made for my family picnic!
Hi,
I made this over the weekend. I baked at 350 for 30 minutes. Came out beautifully, but it cracked. No big deal, until I tried to frost it. It fell completely apart. I had to throw in all into a trifle bowl and call it dessert. What happened? Great cake just didn’t hold together.
It’s definitely a tender cake, so you want to be careful with it. I know the recipe is listed at 300 degrees though, not 350. I personally find that baking it at 350 changes the texture of the cake, which could have contributed to your problem.
Thanks! I’m going to try it again at the correct temp. Hubby loves it! Says it reminds him of a SuzyQ, back when they were good! HA!
Hey Lindsay,
How much was the weight of the cake?
I’m not sure. I’m sorry.
I tried making this cake using the metric measurements the first time and found the sugar and flour measurements (especially the flour) completely off. The flour was supposed to be 300 grams according to another conversion site, yours says 260 but when I measured it the conventional way (cups) it measured in grams at 341 grams. So I was wondering when you measure and convert do you check or do you use a conversion tool. My first attempt was pretty runny even before I added the hot water. The sugar was a bit off too. I loved the cupcake recipe which is why I wanted to give this one a go.
The measurements aren’t off. If you look at a number of conversion sites, they rarely show the exact same measurements as another site, so comparing my numbers to theirs will be different. People also measure cups differently all the time, which is why weight is more accurate. I use the metric conversions myself just as they are written every time I bake this cake and they are correct. The batter for this cake is VERY runny.