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 recipe uses a low-and-slow technique that bakes the cake at 300ºF for a bit longer than your typical chocolate cake recipes. 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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This is hands-down the best chocolate cake, as advertised! I’ve made it several times as written with the chocolate frosting and ganache, but the cake base is also my chocolate go-to. It pairs beautifully with any frosting; Oreo buttercream is a fam favorite with it.
Thank you so much for this recipe that’s both easy to make and gorgeous when assembled!! It makes me a baking hero every time 🙂
I’m so glad to hear that! Thanks, Steph!
I’m so glad to hear that!
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.