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 love this chocolate cake so much! I’d love to make the cake into cupcakes. How would you go about baking times/temp?
I’m so glad you enjoy it! You can find the chocolate cupcakes recipe here.
This is THE BEST chocolate cake recipe I have ever made! Thank you for making the world better by sharing your bakes 🙂
Awesome! Thank you! So glad you enjoyed it!
Has anyone tweaked this recipe to make thicker layers?
Can you use butter instead of vegetable oil for the cake? I made your poke cake with this recipe and it turned out great but I wanted to use butter instead if possible. How much would I use as a replacement? Thanks so much!
I think people have tried it and it bakes alright, but it will really change the texture of the cake. It will be more dense, for sure.
Hi, can I replace buttermilk with milk just like in your recipe for chocolate cupcakes?
Yes, you sure can.
This is a great recipe! Should the buttermilk and eggs be brought to room temperature? Thank you.
In theory, yes. I am a bit of a rebel though and don’t always do that. 🙂 The cake turns out fine either way.
This is the best chocolate cake recipe I have ever come across. Full proof, crowd winner and super easy. Just wanted to know if this would work well for a sheet cake.
I’m so glad you enjoyed it!
This is by far the best chocolate cake I’ve ever made. It was super moist which is exactly what I am looking for in a cake. I baked it exactly 33 min in a convection oven and it was perfection. For the icing I only used 5-6cups of the powdered sugar because it was enough after tasting it and I didn’t want it overly sweet. I will always use this recipe for a chocolate cake. Thanks so much for this great recipe.
Awesome! So glad you enjoy it!
Hi Lindsay, I absolutely love this recipe!!
If I wanted to use this as the bottom tier of a wedding cake using a 12″ round tin that is 3″ deep, what would the baking time and temperature be please?
Thank you 🙂
I’m so glad you enjoy it! I haven’t made that size of this cake before, so it’s hard to say for sure. I usually double it for a 10 inch cake pan and bake 3 layers. So for a 12 inch pan, I’m guessing you’d want to triple it, but that may depend on how tall you want the layers.
I have made this cake numerous times and it always comes out perfectly! Everyone loves it and comments on how tender and moist it is. I tweak it slightly by using cake flour, coffee, and special dark cocoa. So good!
I’m so glad it’s a hit!
I’ve made this cake 3 times now, and each time it comes out perfect. Such an easy recipe! Thank you!!
I’m so glad you’ve enjoyed it!
Can I use olive oil in this recipe? Thank you
I haven’t ever tried it, so I’m not sure. I would think it’d have a pretty strong taste.
Hello! I have made this recipe a few times and absolutely love it. I always get so many compliments!
I want to make it for a bigger gathering so I was considering making it in a larger baking pan. For example, a lasagna or other rectangle pan. Do you have any recommendations on how to increase the recipe and adjust the baking times? I would be open to any sized pan that you think would work best, I just want it to be a bit bigger! Thanks 🙂
I’m so glad you enjoy it! If you’d like to use a 9×13 pan, you can use the same measurements, just bake it for about 40-45 minutes.
I had to cook an extra 15 min to get it come out done in the center. I haven’t frosted yet but it’s so fragile and crumbly I worry it won’t hold up. The only thing I changed was coconut oil for vegetal oil. I do this all the time when baking for oil or butter. Not sure why it came out so moist and unstable.
It’s already a super moist and tender cake. I don’t work with coconut oil very much, but that could definitely change the texture and make it crumbly. I’d recommend trying the recipe as written before making changes so that you can tell what effect the changes had.
I can’t wait to try this!! I’ve had great success with many of your recipes in the past. Though I have had to cut on the sugar because I’m European and American cakes are just a tad too sweet for my taste! So I wanted to ask, if I were to cut some sugar, do I need to compensate with a tiny bit more flour? How does it affect the chemistry? I assume you haven’t tried it, so I’m just asking what effect you presume it would have in the outcome. I won’t hold you it! Haha
I wouldn’t replace sugar with flour. They have pretty different purposes in recipes. Reducing sugar and adding more flour could actually make your cake more dry and dense. I don’t know how much you’re reducing it by, but if it’s only like 1/4 cup, it would probably be fine. If it’s more than that, you may actually need to add a little more milk or something. Sugar adds moisture, in addition to sweetness. Reducing it too much will eventually affect the cake texture/moisture. So milk *could* help.
Thank you, that’s both enlightening and helpful. I’ll be sure to reduce just a little so that I don’t have to touch the recipe further. I’m so excited to make this!
Hi Lindsay! Your recipes are absolutely divine! Thanks so much for sharing!
I just have a quick question. I would like to add some crushed pretzels to the batter. Will this work or do you have another chocolate cake recipe that I can use?
Thank you! I’m glad you enjoy them!
This cake batter is very thin, so the pretzels would all sink to the bottom. You could try using the chocolate cake layers from my chocolate piñata cake.
Wow, this chocolate cake recipe is an absolute game-changer! 🍫🎂 The detailed instructions and helpful tips make it easy for anyone to create a decadent and moist cake from scratch. I love that it uses simple, everyday ingredients and still delivers such rich, indulgent flavor. The inclusion of a chocolate ganache drizzle really takes it to the next level, making it perfect for special occasions. Plus, the fact that restaurants have asked Lindsay to bake this cake for them speaks volumes about its quality. Can’t wait to try it and impress my family and friends! 🥳✨
#BakingLove #ChocolateCake #LifeLoveAndSug