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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Can this recipe be made in loaf form?
I haven’t ever tried it, so I’m not sure.
Love your insta page and your website!
I wanted to bake a cake for my hubby’s birthday (the first one we’re celebrating together since we’ve gotten married! Still newly weds) using recipes from your website.
Are there any cake pans you recommend me purchasing? Advice on both circular and rectangular pans to invest in would be appreciated 🙂
Thank you, Zee! I actually have mostly Wilton pans for my round cake pans, which you can find in many stores. This one is a good 9×13 cake pan. I hope that helps!
Hi there!
Amazing cake. This is definitely my new go-to chocolate cake recipe. Easy to make, and so moist and delicious. Great texture! I made it this past weekend, and used coffee instead of water. Then I made a Kahlua espresso buttercream and hazelnut praline crumble to go in between the layers. It was incredible and everyone loved it!
My question for you is this- I love this recipe’s simplicity and moistness. Could this be a building block for any cake? If I were to replace the cocoa powder with a little extra flour, and replace half the water with lemon juice with some lemon zest, would that work for a lemon cake? Thanks!
I’m so glad you enjoyed it. If you’d like to try a vanilla version, you can find that here. As for lemon, that’s a little more complicated. The acidity makes a big difference and that is unlikely to work for this cake. If you’d like to try a lemon cake, I have a few options. This one is currently a favorite.
Hi, could you please tell me how to make the icing less sweet without compromising on the volume/ amount of frosting?
That’s actually really hard to do. Reducing the powdered sugar naturally decreases the volume of frosting. If you decrease the powdered sugar, you’ll need to increase the other ingredients to add additional volume for the same amount of frosting.
Wow. This recipe has me at a loss for words. It was so incredibly delicious and perfectly moist! The frosting and ganache really added depths of chocolate flavor and the cake was fluffy and rich! I will never use another chocolate cake recipe! This one is unbelievable. Trust me, you need this in your life if you haven’t had it already. Thank you thank you Lindsay!!!
I’m glad you love it as much as we do!
Hello,
Can I make this chocolate batter to make marble cake? Cause it’s thin one. Can I make a swirl once I combine with vanilla?
Thank you,
No, this batter is too thin for a marble cake. I do have a marble cake recipe though, if you’d like to try that one.
Hi. What you mean by shortening for the buttercream I’m not from America so put shortening on England is lard. Os this correct for something completely different. Thank you.
I’ve never worked with lard, so I’m not entirely sure. If you’re not sure what to use, you can just use an equal amount of butter to replace the shortening.
what kind of flour do you use?
I use all purpose flour, but cake flour works in this recipe as well.
I just tried using this as a bday cake covered with fondant. Its a very soft & light cake, it was tricky to carve & ganache. But my family don’t like the usual heavy buttery super sugary traditional bday cake with butter cream. So I gave this a go. It went down well filled with 50/50 dark & milk ganache 😋
I’m glad you enjoyed it!
I just make this cake (the 3) this morning and they are cooling now. LOOK AMAZIG, Smell Great . for a birthday cake filing with Strawberry cream cheese frosting made with fresh strawberries. thought it was to watery ,but no cam out NICE ! can not wait to taste it (good from the moist crumble in the paper), Just an fyi, I sifted the flour, sugar, coco powder and did it all in my stand mixer in order in the recipe Dis NOLA BOY livin in NYC is SO HAPPY WIT DIS Recipe !
Hi lindsey,
will the chocolate ganache melt the buttercream? because when I tired pouring the ganache over the cake last time it melted the buttercream. Also what can i use instead of buttermilk? Thank you so much!!!!!
The buttercream should be plenty thick enough and not melt. I’ve never had that happen before. If you are concerned about it though, you could chill the cake for a little bit before adding the ganache. You can replace buttermilk with regular milk.
First, I rated the recipe 4 stars instead of 5 because when I made the frosting as written, it was very stiff. I had to add several Tbsps of milk in order to reach a spreadable consistency. Once I did that, the frosting was fine.
Now on to other comments:
I made this cake for a family birthday this week. I always make a half recipe (or half of a box mix); that way there are 6 to 8 servings without much left over. Therefore I cut this recipe in half and baked in 6″ pans instead of 8″ pans. I checked them in the oven at 30 mins. The center was underbaked, so I added another 15 mins then took them out to cool. Just today, while writing this review, I realized that I’d put the batter in *two* 6″ pans. If I’d used *three* 6″ pans, I think the recipe’s bake time of 30-35 mins would have been about right. The texture was dense but moist.
I let the cake site overnight, and frosted the next day. I had no trouble with the cake staying together as I moved the layers into position. I suspect waiting a day between baking and frosting may have helped.
Because one of the guests needs diabetic-friendly foods, I did make one change. I substituted erythritol for regular sugar in both the cake and the frosting. I think it was more successful in the cake. The powdered erythritol I used in the frosting, in place of regular powdered sugar, gave the frosting a taste I didn’t care for. Next time I’ll try a different frosting and a different sugar substitute. (Also, that much erythritol can cause digestive disturbances, which I can attest to.) Another note: the layers came out flat instead of domed, which was fine for assembling the cake, but might have been from the cake not rising as much as it should have. That might have been due to the erythritol as well.
The cake was well received by the people at the birthday party. I expect I’ll try this one again.
[Technical note: the “life love & sugar” site was very slow today. I wasn’t able to complete this review online because the site kept freezing while I was typing. I got around that by typing this elsewhere, then doing the copy /paste thing.]
Thank you! I’ll let you know if I make it with coconut oil.
I haven’t made the cake yet but it looks delicious. Can I use coconut oil (melted) for the oil in the cake? Thank you.
I haven’t tried coconut oil, but I think it would be OK.
Hi Lindsay! I love all of your recipes, ESPECIALLY the cheesecakes! I’ll be making this cake for a graduation party this weekend, but have actually never traveled with a cake (I usually just make them at home and have people over). Any advice on assembly and then traveling with a cake? I would appreciate any and all advice!!!! Thanks so much!
You could refrigerate it before traveling with it so that it stays a little more stable. I also like to a put a little piece of that sticky stuff you put under rugs to keep it in place underneath the cake board to keep it from moving around while I drive. Other than that, just drive carefully. My husband has said it’s never scarier driving than when he’s driving me with a cake, LOL.
Hi Lindsay,
I tried this recipe last night and the cake was so good. Good thing I found your page and I saw your recipe for Vanilla Buttercream frosting that can hold in a humid environment. Can’t wait to try it 🙂
With this very moist and soft cake, can i use this in making 2 tiered cake (10″ and 8″ with 4 layers each) with the Vanilla buttercream with a naked cake design? Can it hold for a day? Do I need to freeze it first before assembling it to avoid crumbs?
Thank you so much!
So glad you enjoyed it! I would think it’d be fine. I might freeze it – it definitely crumbs a good bit.