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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Lindsey, this is absolutely the best chocolate cake recipe ever! I’ve been making it for years and it is sooooo popular, especially for the chocolate lovers out there. I am about to make your 6 inch version, but I’m curious as to why you use milk versus buttermilk in that recipe? Thanks for all of your recipes – I have been following you for years and have your book!
I’m so glad it’s been a hit! As for the milk, there are a few reasons. Not everyone can find buttermilk or wants to buy a special milk. Plus, some people find this cake so tender that it seems hard to work with. Switching buttermilk to regular milk is one way to make it slightly less tender. I also don’t think you notice a huge difference either way, so I figure why not use regular milk.
And thank you so much for all the support!!
Ohhh!! Where can I find the 6” version of this recipe that is mentioned here? I made this recipe and it is fabulous but too delicate for what I need in my cake.
Here is the 6 inch chocolate cake recipe.
Can I bake cake in a 9×13 pan?
You can. I usually bake it for 40-45 minutes at that size.
I have made this cake multiple times and it’s always a hit. A few weeks ago I added Caramel to the top layer instead of chocolate and my family loved it so much that I am in the kitchen now baking another one. I have been following you for several years and have used a lot of your recipes and they are always amazing. Thank you for sharing your gift and love for baking with us 🩷🩷🩷
That’s awesome! I’m so glad to hear you’ve enjoyed the recipes! Thank you for following along. 🙂
This is the best chocolate cake ever!! I have been making it for many years! It is requested for almost all family birthday’s and gatherings and makes the best cupcakes as well! My family calls it Mimi’s chocolate cake! I still use the earlier frosting recipe that has both crisco and butter, its delicious. Thank you!
I’m so glad to hear it’s a hit!
I plan on using this recipe this week! But I have a question about freezing… is it okay to wrap the cake in plastic wrap and put it in the freezer after cutting the even slices? I just find it’s easier to assemble when the cakes are frozen, thank you!
I’m not sure what you mean about cutting even slices and then assembling. Like, slicing the cake? Or do you mean leveling it? You can certainly freeze the layers after leveling them and then frost them when frozen, if you’d like.
I can’t remember how many times I have used this recipe for cakes and cupcakes over the past couple of years. I have been asked to make it for a graduation party. Any suggestions for making it as a sheet cake?
I’m glad you enjoy it! When I make it as a 9×13, I bake it at the same temperature for about 45-50 minutes.
Can you use this recipe for a 3D cake pan? How many cups of batter does this make? I think the texture would be perfect for that.
I would think so. I’m not sure how much batter it makes though, sorry!
I’m not sure how many cups it makes, I’m sorry. I don’t think I’ve used it or a 3D cake, but it should be fine. It’s quite tender and moist, but I think it’d be ok.
hi thanks can’t wait to try is it ok to mix coffee in the hot water ? if yes should we put the vanilla directly in the cake batter or still mix it with the hot water & coffee
Yes, you can use coffee instead of regular hot water. And honestly, you can add the vanilla either way.
I have made this once and it was so delicious and moist. I followed the instructions to a tee. My icing as questionable but I haven’t quite got that down yet for some reason.
Other than cooking time, is there any reason this can’t be used for cupcakes?
I’m glad you enjoyed it! You can definitely use it for cupcakes. That chocolate cupcake recipe is here.
Too big for a Sunday family of four. Can it be downsized?
You can find a 6-inch version here.
This is my go to recipe for making cakes for friends – I usually decrease the sugar a little bit when it’s paired with buttercream. Everyone loves it!
I’m actually about to bake my friends wedding cake I’ll tag you in the finished product!
Awesome! I’m so glad it’s a hit!
This is recipe is my go too!
Is this recipe ok to use under fondant, want to do a number cake
I’m glad to hear that! I have used it under fondant before (but I don’t work with it a lot), so I think it’d be fine.
I love the recipe and use if often! Now I am wanting to make a 2 layer 12 inch cake, and suggestions on how much batter I would need for this conversion?
I’m so glad you enjoy it! When I’ve made a 3 layer 10 inch cake in the past and I want it to be the same height as my 8 inch, I double it. If you want it to be a similar height, but 2 layers instead of 3, I’m thinking you’d probably triple it. I haven’t ever tried it at that size though.
This cake is absolutely delicious! My only question is about making all cakes, how do you evenly split your cake batter between the pans? Do you measure with a measuring cup or use another method? If using a measuring cup, how many cups of batter do you use in each pan? Thanks!
I use a food scale and weigh the amount of batter I add to each.
Hi, I love this cake recipe and use it all the time but buttermilk isnt as easy to come by for me nearby. Is there a substitute I can use?
Yes, you can use regular whole or 2% milk too.
Best chocolate cake I’ve ever made . Ever.
My kiddo wants a banana chocolate cake with a peanut butter frosting. Any tips on how I might incorporate banana into this cake? I have a few other recipes in mind but this cake is just SO good.
I’m so glad you enjoyed it!
I’m not sure about the banana. You could try reducing the oil and water a bit – maybe reduce each by 1/2 cup – and replace them with a cup of mashed banana? I’m really not sure if it would work, but you could try it.
I’ve made this cake before and it is absolutely delicious! I’m going to make it again but I have a few questions. I would like to follow your directions on how to frost a cake and I noticed that you said you used 2-1/2 recipes of your American Buttercream Frosting to frost it. Is the amount of frosting in this recipe enough to do it that way? Also, I am planning on making the cake today but don’t want to frost it until tomorrow. Will it be okay to refrigerate overnight and then frost it in the morning?
I’m so glad you enjoy it! Yes, it should be enough frosting to frost it the way of the tutorial. And yes, you can definitely let it sit overnight. I usually just put it in a cake-carrier or an air-tight container and leave it at room temperature, but you could refrigerate it.