There’s a reason I call this the Best Chocolate Cake Recipe: it’s so good restaurants have asked me to start making it for them! This moist and fluffy chocolate cake is going to be your go-to recipe once you try it.
The Best Homemade Chocolate Cake
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 a simple homemade chocolate buttercream frosting. This moist cake is made completely from scratch and has incredible chocolate flavor.
I literally cannot stop eating this cake whenever I make it.
I made this cake for my niece’s birthday last year. When it was served, one of the moms asked my sister-in-law where she’d gotten the cake. She pointed at me and the mom came over to ask me about it. Turns out she 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 cake is THAT good! Make it and you just might be asked to bake for a restaurant. And whether you want to actually do that or not, don’t you want to be the one with a cake that’s so good you could bake for a restaurant? You know you do. 😉
Why You’ll Love This Recipe
After testing many chocolate cake recipes, this one is hands down the best. Here’s why:
- It’s easy to make. Only one bowl!
- Uses simple ingredients.
- Has a rich chocolate flavor with a moist, fluffy crumb.
- Is covered is an easy chocolate buttercream frosting.
- Is drizzled with chocolate ganache.
How is this Recipe Different?
If you’re familiar with my recipes, then you’ve probably seen several variations on chocolate cake. This is my original chocolate cake and is still my favorite to this day. It’s my go-to. That said, I definitely have more than one recipe! Here is how they differ:
- My Easy Moist Chocolate Cake Recipe was created after getting quite a few comments from people who were confused about the low baking temperature of this cake. So the newer version is baked at 350 degrees, eliminating the confusion. As a result of the changes made in that recipe, it’s not quite as tender as this original version. But it can be handy if you need a more sturdy cake for something you’re decorating. Both of these chocolate cakes use oil, which I think works really well in chocolate cake especially. It adds great moisture.
- My Chocolate Piñata Cake uses butter instead of oil simply because some readers prefer the taste of butter and I aim to please! Plus, as far as sturdiness goes, butter based cakes are generally much more sturdy. That’s why this version of chocolate cake holds up much better to having holes cut into it and being filled like a piñata. 🙂
So to recap, 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).
What You’ll Need
You won’t need any fancy ingredients to make this easy chocolate cake. Here’s a quick overview of what you’ll need. Be sure to scroll down to the recipe card for specific amounts.
Chocolate Cake
- All purpose flour
- Sugar
- Natural unsweetened cocoa powder – I often make this cake with dark chocolate cocoa. It gives the cake an even more rich chocolate flavor. That said, regular cocoa works too and is also wonderful.
- Baking soda
- Salt
- Eggs
- Buttermilk
- Vegetable oil – This cake is made with oil, instead of butter. It makes SUCH a moist cake!
- Vanilla
- Hot Water
Frosting
- Butter – At room temperature
- Powdered sugar
- Vanilla extract
- Natural unsweetened cocoa powder
- Water or milk
Ganache & Decorations
- Semi-sweet chocolate chips
- Heavy whipping cream
- Sprinkles – Optional
How to Make Chocolate Cake
One thing to note is that this cake has a very thin batter. And no, it’s not a typo – it’s a slow-bake cake that bakes at 300 degrees.
So, here’s how you make it:
Make the Cake
- Prepare your pan & preheat the oven. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
- Mix the dry ingredients. Add all dry ingredients to a large bowl and whisk together.
- Add the wet ingredients. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. Add vanilla to boiling water and add to mixture. Mix well.
- Bake. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
- Cool. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Make the Chocolate Buttercream Frosting
I usually make the chocolate frosting while the cakes cool. Here’s how:
- Beat the butter in a stand mixer until smooth.
- Add the sugar. 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.
- More sugar. Add another 5 cups (575g) of powdered sugar and mix until smooth.
- Mix in the cocoa powder. Add cocoa and mix until smooth.
- Add remaining water or milk until the frosting is the right consistency.
Frost Your 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.
- Frost the first layer. Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.
- Frost the second layer. Add second layer of cake and add another cup of frosting on top in an even layer.
- Add more frosting. Frost the outside of the entire cake to finish things up. Feel free to use my tutorial for frosting a smooth cake.
Make the Chocolate Ganache & Add More Frosting
Technically you could just stop right here. By this point, you’ll have an amazing 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 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.
That’s it. Just two steps! Then you add the ganache to your 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
- 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 Sprinkles and Serve!
Add a few sprinkles to the cake, if desired, then serve. Sprinkles are totally optional of course, but why not?
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.
Can I Make This Cake as Cupcakes?
Definitely! Fill the cupcake liners about half way 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 as cupcakes and cut in half for about 12 cupcakes.
Recipes That Use This Cake as a Starting Point
This recipe is so simple and easy to make, in addition to being delicious, that it has actually become the base for many other flavor combinations I’ve made and it’s always a hit!
- Nutella Chocolate Cake
- Baileys Chocolate Poke Cake
- Mint Chocolate Chip Layer Cake
- Turtle Chocolate Layer Cake
- Red Wine Chocolate Cake
- Chocolate Oreo Cake
Watch How To Make It
The Best Chocolate Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12–14 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This is the Best Chocolate Cake recipe! Moist homemade chocolate cake made completely from scratch. This is the kind of chocolate cake everyone should have in their recipe collection!
Ingredients
CHOCOLATE CAKE
- 2 cups (260g) all-purpose flour (measured correctly)
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1 cup (240ml) vegetable oil
- 1 1/2 tsp vanilla
- 1 cup (240ml) hot water
CHOCOLATE FROSTING
- 2 1/2 cups (560g) unsalted butter, room temperature
- 9 cups (1035g) powdered sugar
- 2 tsp vanilla extract
- 1 cup (114g) natural unsweetened cocoa powder
- 4–5 tbsp (60-75ml) water/milk
- Pinch of salt
CHOCOLATE GANACHE
- 6 oz (1 cup | 169g) semi sweet chocolate chips
- 1/2 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.
Notes
This recipe calls for hot water. You don’t have to use hot water – the cake will still bake fine – but the hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavor in the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 941
- Sugar: 101 g
- Sodium: 496.6 mg
- Fat: 49.6 g
- Carbohydrates: 127.7 g
- Protein: 7 g
- Cholesterol: 38.1 mg
Enjoy!
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This cake is amazing and will be the only chocolate cake recipe I will use going forward. I did add 1/2 teaspoon of instant espresso powder to the cake mix for a little deeper flavor. Thank you for such a wonderful recipe!
I’m so glad you enjoyed it!
This is my absolute favorite chocolate cake recipe. Wondering if I wanted try and make it with just a white buttercream frosting, could I just take out the cocoa? Or will that change the recipe? Thanks
I’m so glad you enjoy it! You could leave out the cocoa. I would typically replace it with additional powdered sugar, but that’s up to you. You could also add a little more vanilla.
You can leave out the cocoa. I replace it with powdered sugar, but you don’t have to.
I love this recipe but would like to know if I used it to make cupcakes how long would they take to cook and do I use the same temperature – thanks
Definitely! Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. Same temperature. 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 as cupcakes and cut in half for about 12 cupcakes.
You can find the chocolate cupcake recipe here.
Hello I saw your recipe and I wanna ask can I make this cake in pressure cooker since we don’t have oven
I haven’t ever tried it, so I’m not sure. I’m sorry.
I’m not sure, I’ve never tried it.
Could I make cupcakes with this recipe? I want to make them for my daughter’s first birthday party. Thank you!
Definitely! Fill the cupcake liners about half way 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 as cupcakes and cut in half for about 12 cupcakes.
Can you make this recipe with gluten free flour?
I haven’t tried it personally, but I believe there have been comments that others have had success with 1:1 all purpose gluten free flours.
i love this recipe and seems to be delicious and easy to make
This is the best chocolate cake recipe I have ever made. No need to keep looking – this one is a keeper. Hope there is a white chocolate cake recipe as good?????
I’m so glad you enjoyed it! I do have a white chocolate cake recipe. It’d a good bit different from this one though, since white chocolate is so much more subtle.
Hi! I’d love to make this recipe—it looks gorgeous, and I know I could just do the cake on its own. But I have a question no one seems to be asking:
NINE cups of powdered sugar for the frosting?
I once made an American cake that called for five cups, and after 3 cups I was grimacing and speed-dialling my dentist. Does no one else find nine cups a bit… excessive?
I’m genuinely curious—do people make the full batch and find it balanced? Or is this one of those “make it all, use half” situations? I’d love to hear how others approached it!
Hi Charlotte, you aren’t the only one who asks. 🙂 But nobody asks about the amount of butter or other ingredients, which is relevant to my answer. A typical American buttercream is 1 cup butter and 3-4 cups of powdered sugar, depending on how thick you want it to be (you’d want it thicker for piping, for example), plus some flavoring elements/cream/etc. When you look at the buttercream for this recipe and notice the 9 cups of powdered sugar, you may also notice the additional butter and other ingredients. I’m not just adding a ton of powdered sugar to a standard single-recipes worth of buttercream. I’ve increased the overall amount of buttercream used. So the answer is no, you don’t have to use this amount of buttercream. You can reduce it by reducing everything is equal proportions, not just the powdered sugar. That said, I frost my cakes in a particular way and because that’s what’s shown in the pictures, it seems right to share the buttercream as I used it. For someone who wants to decorate the cake as shown, they will be disappointed if they don’t have the right amount of frosting and have to make more. If you know that you don’t want that much, you can most certainly reduce it. It’s all about the aesthetic and what the cake is being for and for who. If you just want to lightly frost it and you’re not concerned about the look or decorating, then yes, reduce it to your preference. You could get away with less buttercream (you may even be able to reduce it by half), and even a little less powdered sugar. But to pipe the frosting on as I did, you may want it on the stiffer side (here’s my post on frosting consistency). I hope that helps explain the thinking behind it. 🙂 It’s not actually a super simple answer. I’m not just trying to send you to the dentist, I promise. 🙂 If you use more of the cake recipes, you’ll find that you can typically use less frosting, if not decorating them as shown.
Hi Lindsay,
I have a question about what temperature to bake this gorgeous Chocolate cake at? I saw at 300 degrees and 350 degrees? If at 350 degrees, how long do I bake the cake?
Your recipes are awesome and I’ve enjoyed making a lot of them and always get compliments on them. I have also told people about you.
Thank you,
Bev 😉
Thank you so much for spreading the word! So glad you enjoy the recipes!
This particular chocolate cake is best at 300 degrees. I don’t typically bake it at 350. I think I referenced that because someone wanted it more dense/firm. You could certainly try that, I just don’t know the timing, since I stick to 300 for the ideal results.
I made this cake as a birthday gift for chocolate-loving friend’s party. EVERYONE could not say enough about how delicious it was!
Awesome! I’m so glad it was a hit!
Cake is so delicious! I found your instructions so helpful but I had a lot of frustration using the frosting tip that was recommended in “frosting a smooth cake “. I used a 16” inch pastry bag filled half full and I could not squeeze frosting in a fluid and consistent manner using one hand and turning turntable with the other.
Is it possible that my frosting was just too thick to easily pipe? I followed all directions and measurements as closely as I could but still did not have success with this frosting tip for the sides of cake. I would love to use this tool…can you give me advice on the issue I am having? I have made several desserts on your site now and they have been so liked by my family. Thank you for assisting me.
I’m glad you enjoyed the cake!
As for the frosting piece – were you able to watch the video of me frosting the cake? Sometimes I find that watching is helpful since there may be something I’m doing that I don’t realize that maybe you pick up on. If it’s a frosting consistency thing, I do have a post about frosting consistency that may be helpful. It’s totally possible that that was part of the problem. If the frosting wasn’t sticking to the sides of the cake easily and that prevented you from moving the cake around easily, then it certainly may have been a little dry. I hope that helps!
I love the detail of your recipe and am taking a chance my results will be as good as yours, Lindsay. The two 9″ cakes are in the oven now for a two-family celebration tomorrow. If I go ahead and frost today, how do I store the frosted cake until tomorrow and going forward? Also, I used about 3/4 c hot water w/the vanilla. I see your comment that you can just add the vanilla without water. Please help me understand how this recipe works with that much additional water or zero. Also, this batter just filled 2 9″ pans halfway.
I’m not sure what comment you’re referring to about the water. I have a feeling what I meant was that you can add the vanilla to the batter separately from the water, instead of adding the vanilla to the water, then adding it. Sorry if that was confusing. You do need to use the water.
As for storing it, it can be left at room temperature for up to 48 hours, but should then be refrigerated. I do recommend you serve it at room temperature.
YUM! Perfectly chocolate and moist.
I’m so glad you enjoyed it!
I’m making a tuxedo cake for my dad and have used this recipe for chocolate cake many times before. The tuxedo will also be layered with two white cakes, can I use this batter for 2 9-inches? I’m sure I’ll have some leftover I could make cupcakes with. If I do this how full should I fill the 9 inch and will it alter bake time? Your cakes are always my go-to, sooo moist!
Thanks!
Yes, you could use it for two 9 inch cakes. I’m honestly not sure how much you want to fill them. It depends on how tall you want the cake. You could bake 3 or 4 layers and just use two of them.
I’m so glad to hear you enjoy the cakes! I’d highly recommend the vanilla cake layers in this recipe to compliment this chocolate cake.
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.