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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I have made this recipe many times, always a hit. My daughters husband sister is fond of chocolate cake, but I have not been able to deliver then we moved 600 miles away
She is very ill almost lost her a few times
So I am keeping my promise, sending the layers and icing to my daughter so she can do it and give it to her
Hello, i have made this cake but i don’t know why the texture is quite dense. Maybe i do over mix?
in this recipe the baking soda is 2 teaspoon? how if i use only 1 teaspoon?
And i don’t have a buttermilk so i make from milk and give a little lemon juice.
The only other time I’ve heard someone say this cake was dense, they also tried to use lemon juice and milk to replace buttermilk. While that substitution may work in some cases, it doesn’t seem to work well in this cake. If you don’t have regular buttermilk, just use regular milk – no lemon juice.
Thankyou Lindsay
Next time i will make with just a regular milk.
This recipe looks so amazing! My 8 year old and I usually do box cakes but decided to give your recipe a try. The first time, it just didn’t rise so we made it again and the same thing happened. It tastes delicious and is super moist and decadent, but just didn’t rise much. Can you please let me know what we may have done wrong? We followed the directions exactly but our buttermilk was low-fat – could that be the problem? I didn’t notice until just now. Thanks so much!
It’s really hard to say from a distance what could have been the issue. With such a simple method, it sounds like maybe it has to do with an ingredient. Is your baking soda fresh?
This is the best chocolate cake!! I love the taste of both the cake and frosting !! I didn’t have buttermilk and also used 1/2 milk and 1/2 cream as a sub and it was great! I did not have parchment and just greased and floured my pans . They did not pop out like I wanted but I made it work! I didn’t have 8” pans so I used two 9” and had them in the oven at 300F for 35-40 mins instead. This recipe is just perfect!! Thanks Lindsay!!
Hi, I made this cake today but I was disappointed because it was anything but light. It was quite dense and did not rise as much during baking. I did not have buttermilk so used a substitute with lemon juice and milk. Could be the reason for it turning out heavy and squidgy.
That’s the first I’ve ever heard of someone having this turn out dense. Normally people say it’s too light and tender, if anything. If the milk is the only change you made, then I’m guessing the lemon juice didn’t agree with things. You can actually replace the buttermilk with regular milk and that works well. No need for lemon juice.
Can i replace oil with butter and how much please? Or half half? As the slices just fall apart as its delicate with the oil
I haven’t tried butter, that I can remember, so I’m not sure how it’d turn out. You could also try this chocolate cake. It’s very similar, but not quite as delicate.
So Lindsy, I have made your cake, as cupcakes about a dozen times now… I really love it. My oven has a faulty hunt. the temp drops almost 100 degrees before it returns to stability… I’m considering replacing the control board, but the problem may be in the board design. What brand stove do yo recommend?
In the Croatian recipe, it seems to me the oil was heated not the water and the total cake volume may have been larger.
It’s cherry season so I’m serving the cupcakes as deconstructed black forest… to give it a chance to compete with cherry pie.
Thanks again for the great recipe.
tom
I’m glad you’ve enjoyed the recipe. As for recommendation, I have had GE profile appliances and KitchenAid and while I love the KitchenAid countertop appliances, I haven’t loved the major appliances (oven, microwave, fridge). I always loved my GE profile ones though and will probably replace my KitchenAid ones soon.
So L.,
As per your suggestion I have tried tweaking the recipe. I increased all the liquids to 250 mls from 240 mls and increased the baking temperature to 350 deg for about 28 minutes. I bake cupcakes so I can not swear how a cake would respond… but this made a significant improvement. The cakes rose higher and were even moister. I personally use PC EVO olive oil for this sort of thing. The natural emulsifiers improve the behavior of the batter, it’s cheap and there is no stale olive oil taste. I am going to continue to slowly increase the oil content as I remake this great recipe. I’ll tell you how it turns out.
Kitchen aid has declined in quality ever since Hobart sold the brand. I gave away my kitchen aide food processor. It continually jammed. I use a Cuisinart with which I am totally satisfied. KA’s stand mixer is ok but very noisy and really heavy. The old model was better but I gave mine to my son and it disappeared in a divorce. I personally use an old sunbeam stand mixer that I got at a thrift store for $3 It’s light and quiet and does a great job for anything short of bread.. For even smaller jobs I use an immersion blender that I got for $1.50 at the same thrift store. My Kitchen aide is displayed on a shelf like a trophy moose head… Once living but now just a decoration.
The one brand name appliance I find irreplaceable is My Vita Mix blender .
The BEST chocolate cake I’ve ever had! I was nervous about the batter ( thin – but exactly as you described in recipe) but it turned out perfect.
So glad you enjoyed it!
Hi, is evaporated milk a good substitute for the buttermilk and would it be the same quantity?
I tried this last week and it was a hit!!! Thank you much
I’d like to make this recipe using tulip cups, do I still bake at 300F and for how long?
I’ll be halving the recipe as a trial run but these are amazing
“Cake is best when well covered for 3-4 days”, you mean is better to do it 3-4 days before to eat? or that we can store it for 3-4 days if something left?
Sorry my english is not ver good.
Your recipes and uour work are amazing, thanks
If there are leftovers, they’re best stored well covered and finished within 3-4 days.
Hi Lindsay-
I always love all your recipes! I’m looking for a chocolate cake recipe for a birthday cake to be baked in a dinosaur shaped tin. I was wondering if you think this cake would be good for that or if it might fall apart from being to moist? Thank you for the help!
I’m so glad to hear that! I don’t really make any shaped cakes, so I’m not sure. But if you’d like to try a chocolate cake that’s a little more sturdy, you could use the cake from this chocolate cake. It’s very similar, but just a little more sturdy.
That is the other recipe I had looked at! Thank you for the input on which is sturdier. I’m sure they are both delicious.
Are these cooking temperatures for a fan oven or regular oven?
I have a convection oven and use the bake setting.
THE recipe is awesome taste is amazing. LOVe the moist ness in the cake. But the cake is too moist to handle. What am I doing wrong. THe edges are just too fragile.
Thank you so much for including the metric volumes and weights in your recipe. I never quite know what 1 cup means, especially when used with some weights.. so I can’t uniformly use the wrong 1 cup… and of course we all know that 1 cup of flour is who know what even if you know what cup is being referenced.
I chose your recipe because you use the largest proportion of vegetable oil that I could find. I am trying to replace an old country recipe given to me by a Croatian lady decades ago. She was a fabulous cook and the recipe was stapled in the back of one of my favourite cook books. It was sadly claimed by life’s entropy. Her recipe had 2 cups of vegetable oil and hot water but no butter milk that I can recall. It produced a 3 layer cake, but may have been a bit larger in overall size. This cake had the most amazing property of improving with age…. It never got stale…. just fudgier, so I could make it ahead for the long ago fledged kids birthday parties. To your recipe’s credit, the cake was gone so fast I can’t comment on it’s keeping properties.
I have just made this recipe for the second time. The first instance was still gel after 30 minutes so I threw a piece of foil over it increased the oven temp to 350 for 10 more minutes and all was fine. I am using a relatively new higher end GE oven. My oven thermometer says the oven heats to 300 degrees on the button, and I have never noticed anything strange about the hunt.
I made cup cakes this time and set the temperature to 310 degs and the product was done in 32 minutes. I am at 168 feet above sea level. I wonder if yo have thought about experimenting with a higher proportion of cooking oil considering the possibly favourable results.
Thanks for the recipe.
tom
I’m so glad you enjoyed it! I haven’t considered adding more oil, but you could try it.
hello,
I’m from Slovenia. I would like to bake this cake for my grandma for birthday. But here in Slovenia we do not have this hersheys cocoa. Can I use 100% cocoa powder or chocolate powder?
Thank you so much for help
Yes, 100% cocoa powder should be fine.