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. Approximately how many cups does this recipe make? I hoping for it to make around 6 cups. Thanks in advance.
I’m not sure. I’m sorry.
I made it several times and my whole family loves it so much. Thanks a lot 🙂
So glad to hear it!
Wow I’m new to your site but I can tell you everything looks amazing. I can’t wait to try this cake with a chocolate frosting recipe that I have that is awesome. I’ve been looking for a nice moist cake that is deserving of the frosting I make and I think I found it. This cake looks awesome and with all the great reviews you got I can’t wait. Everything you make looks amazing. You should be proud. Please keep baking! Lol
I hope you enjoy it!
Hi
Can this cake be covered with fondant? Can i make the cake in advance and how many days in advance can i make it wnd it still tasye good?
I really don’t have a ton of experience with fondant, so I’m not sure I have the best advice. When I did work with it a bit, I found most cakes were fine if I used chocolate ganache on them. If I used buttercream, the corners often didn’t stay nice. This is a very tender cake. This cake lasts very well for 3-4 days, assuming it’s well covered – even better if it’s frosted.
Hello,
This cake looks amazing and I can’t wait to try it! What would you recommend doing to the recipe for 3 9″ cake pans? Thank you so much!
I’d reduce the baking time – try checking it at about 25-ish minutes, then add a little more time, if needed. The cake layers will be a little thinner.
I am the WORST BAKER in the solar system, hands down. But that doesn;t stop me from trying to better myself(lol I made this today and only changed up the hot water with a cup of plain hot columbian coffee! Baked it in 9 X 13 GLASS PAN for 50- 55 minutes @300. this cake came out perfect!!!!! BUT TASTE WAS LIKE HOLY WOW!!!!! MOIST, PERFECT FLAVOR AND OMG, LIKE AUNTIE USED TO MAKE! I even made homemade buttercream frosting, THANKS FOR SHARING THIS RECIPE!
Wonderful! So glad you enjoyed it!
I’ve made this cake a few times already, and it is the best chocolate cake recipe I have ever made by far. I used coconut oil (warmed up just a tiny bit to get it to liquefy) instead of vegetable oil, and it worked so well and was so rich! THANK YOU!!!!
So glad to hear it!
I made this for my friend’s birthday yesterday and it turned out so delicious! Substituted the cup of hot water for Jamaican coffee and loved the extra hint of flavor it brought out 🙂
Wonderful! So glad to hear it!
It looks delish!
9 cups of powdered sugar for the frosting?
Hi Carolmartine! I was actually just in the middle of responding to your email. Check your inbox. And yes, that’s correct. 🙂
Hello mam, do you have eggless recipes for cake-cupcakes. Would you love to share. I use your recipes and i try to just take eggs and make but not happening . Any advice you can give me. As i am going to star my business from home with your recipes which i love the most and people too. But when i do eggless its just comes too bad comparison of egg recipes of cake and cupcakes. Can you please help me out
I really haven’t worked with egg substitutes, I’m sorry.
Hi,
I made the cake this morning for my daughter’s 50th birthday on Wednesday. When I took the cake out of the oven, I left them on the side for 15 mins, I then released them from the cake tins, and left them for a further 6-7 mins.
So I made the ganache/icing, so put one half of the cake on a plate, then the cake started to crack on the top for a bit, any way, i put the ganache on one half of the cake, then added the second cake on top, it too started to crack on the top of the cake, I did get a bit anxious, so I continued completing it all.
I’m afraid my cake didn’t finish as it looked on the page, …. your’s was nice & smooth, mine a bit ‘wobbly’
The actual cake is lovely, ..just my icing is not the best.!
Many thanks for the recipe, I’m sure I will do better next time!
This cake looks amazing. It is my daughter’s 50th birthday, and I am going to make it. I pray it comes out as is in the pic.
I’m a little concerned how one member made this cake, and said her cake sunk in the middle, I don’t want this to happen!
Any suggestions on help with this cake will be a great help to me, but need it asap, as I am making the cake tomorrow!
Thanks
Julie
The best bet is to follow the recipe. I would also recommend not opening the oven too soon before the cake sets, that may make it sink. I hope you enjoy!
I would give this recipe 10 stars!!! I bake a lot and this is the best chocolate cake I have ever sunk my teeth into. I made it for my husband’s birthday and it is a winner, he loves it too. I made it as you listed with the exception of adding 1 tsp. of baking powder, i used buttermilk powder instead of buttermilk and I baked it in 3 9-inch pans. I used Hershey’s Special Dark Cocoa Powder also. I had to bake it for 4-5 additional minutes. I filled and frosted it with chocolate whipped cream frosting, which is perfect for this cake. My husband and I don’t like very sweet frostings. The cake is lighter than air, it really melts in your mouth, it is so moist and chocolaty. Thank you for posting this recipe, it is the only chocolate cake I will bake now.
Wonderful!! I’m so glad you enjoyed! 🙂
How it is that The Best Moist Chocolate Cake requires no baking powder only baking soda, and the Easy moist chocolate cake has both baking powder and baking soda?
When I made the Best moist Chocolate cake it did not rise to a nice height.
They are different recipes with slightly different textures. Baking powder is not required for a cake to bake properly, especially not a chocolate cake. A lot of chocolate cakes only have baking soda because of the way it interacts with the acid in the cocoa. The cake should rise just fine, I’m not sure why it didn’t. I’m sorry you had trouble.
No worries. Thanks for the reply. The cake taste good, maybe I will use two pans instead of three pans the next time.
I made this cake for my cousin’s birthday this week. She specifically requested a triple layer chocolate cake so this recipe was perfect. I completed it with a lavender colored marshmallow fondant and lots of sprinkles and the end result was a hit with the entire family. They all raved about how delicious and the moist the cake was!
Thank you for sharing this recipe!
Wonderful! I’m so glad you all enjoyed!