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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hi..what kind of flour did u used in making this cake? thank u 🙂
All purpose flour
The flavor of this cake are absolutely amazing! Probably the best chocolate cake recipe flavor-wise I’ve ever had. I followed the recipe just as you listed except used 9 inch pans instead of 8 and baked them for 29 minutes–toothpick came out clean, cake was nice and bouncy, perfect. However, the cake just fell completely apart when I assembled it and iced it. It’s just a cake wreck of delciousness I am trying to salvage, somehow, but possibly making a moten lava/gooey butter cake, throwing it back into the oven mixed with the icing, something, anything! It’s just too good to throw out. Maybe it needed to cook a bit longer? I’m not sure what happened but if I try this again, I’ll invest in 8 inch pans. 🙁
It is a very soft cake, so you do have to be careful when working with it. This may be a silly question, but did you remove the cake domes before stacking it? I know some people don’t do that and because this cake is so soft, it probably would fall apart if you didn’t. I also have a cake lifter that I’ll use sometimes to lift and move the cake around, which can help.
The first time I made this it was perfect! But the second time it fell flat and wouldn’t cook all the way. Was the water too hot? And, is this batter suppose to rise much at all?
Hmm, strange. It shouldn’t have been an issue with the water. Did you perhaps open the oven door too soon? That can cause the center to fall and not bake correctly. The batter does have what I’d say is a normal rise.
Can this be made into 2 8inch cakes instead of 3 successfully? Or make 2 with less batter abd use the extra from the third to make cupcakes?
Yes, it can. I can’t remember the exact baking time, but they’ll just bake longer since they’ll be thicker layers.
Holy. Cow. I made this cake for Easter and I can’t get over how delicious it is! While mine didn’t turn look quite as nice as yours (maybe a future post on tips for icing a cake?), it didn’t even matter once you took a bite! Definitely my new favorite!
I’m so glad you enjoyed it!!
I have made this cake three times, and it is beyond DIVINE!!! It is so moist and absolutely amazing. I made it yesterday for an Easter dessert with a different icing, but OH.MY.GAWD…I couldn’t get enough. Furthermore, I have made several of your other desserts, as well, and they have all been exceptional. Keep up the good work!
Thanks so much Kimberly! I’ve glad you’ve enjoyed everything!
Nice recipe but may I ask, how many grams in your cup?
I just measured and it was about 140 grams.
Thanks. I baked the cake and it was AMAZING!!!!!!
God bless you.
Hi Lindsay!! I am making a 3 tier wedding cake and they want it chocolate. This recipe is my go to for chocolate cake. It’a so good!!! If I’m making a 6″, 12″ round and the middle being a 8″ square, should I make this recipe 2 x’s…….right? Thanks in advance!!
~Nicole
I imagine you’ll need to make several batches for all three layers, but I’m not sure exactly how many.
Hi…. i saw your blog through someones page in facebook…she linked a recipe you made, it was just one recipe and instantly i became a fan.
Well i have a question which is a bit silly but ill ask anyway..lol
Just wondering how the frosting tastes? I mean is it too sweet? I love sweets and the likes but not too sweet, if that make sense.lol
Anyways continue making beautiful and delucious sweets. GOD BLESS!
I’m so glad you found the blog! How sweet it is would probably depend on who you ask. I definitely have a big sweet tooth, so it’s possible you’d find it a bit sweet. Overall though, I’d describe this cake as more chocolatey than truly sweet.
Lindsay — I love love love your blog and read every post… Sunday I baked your Strawberry Crème pie for my Mother in law — I modified it using organic Coconut flour and Coconut sugar as my husband and I are trying to minimize white flour/sugar…. so we can live longer to eat MORE awesome recipes… (joke). I am so impressed with your skill of decorating your cakes, as well as slicing them…. Mine usually are a mess or look like something a child made… Possibly you can share some of your secret skills with all of your fan base….. I am definitely making the Chocolate cake — it looks fantastic. Keep up the awesome work — you brighten my day… MKS
Thank you so much Michelle! I’m so glad you enjoy the blog and recipes. 🙂 I actually would love to do just what you suggested and share some secrets with my readers. I’m hoping that I’ll be doing that very soon. Stay tuned!
Hi Lindsay,
My husband’s bday is coming very soon and he requested me to make a very moist chocolate cake. I found your recipe and I am planning to try it. I just like to ask what butter should i used salted or unsalted? What about the shortening? Is there a substitute to it?
By the way i am your new subscriber here from Skien, Norway and i also follow your YouTube account.
Best Regards,
Sheba
You can use either salted or unsalted. If you’re using half butter and half shortening, you could just use salted. But you can replace the shortening witH additional butter in which case you might want to use unsalted butter and add your own salt. I find that if you’re using an all butter buttercream and you use salted butter, it’s too much salt.
This is one of the BEST chocolate cakes I’ve tasted! This will be my go to chocolate cake from now on!
Thanks for sharing,
Ansa
I’m so glad you enjoyed it! 🙂
Hi Lindsay,
The cake certainly looks yummy and easy to make, but 3 layers seems a little too tall for about 4 people. How do I reduce the quantity of the ingredients for 2 layers in 8″ pans?
Thanks for sharing the recipe 🙂
Michelle
India
You could try cutting the recipe in half, but I’m not sure if that’s what you are trying to achieve.
Hi! I just found this on Pinterest and I was wondering, do you think this cake would freeze well? I’m preparing to make an ice cream cake and looking for a good batter to use for the cake part, and this recipe sounds amazing! Do you think it’d work well for an ice cream cake? Thank you!
Yes, it’d be great for an ice cream cake. I’ve used it for one before and loved it.
Hi Lindsay,
Came across this recipe in my fb news feed today and really want to try it for a fundraising event end of next week – looks like it will bring in some pennies for charity, (probably from me buying every slice!!! haha).
I’m in England and not sure what you mean by shortening? For example, usually shortening in pastry is lard – but surely can’t use this in frosting? I think there are vegetarian alternatives, would this be the best alternative? Or can you suggest something else that might be similar?
Many thanks 🙂 🙂 Jo (from a sunny at the moment England) xxx
Hi Jo! Shortening is a butter replacement here. You can just use butter to replace it. Good luck with the fundraiser!
Hi there,
I was wondering if you might have advice if I did this as a 13 x 9 layered cake. Do you know how long I should cook it for, should I double the recipe? it looks amazing. My son wants chocolate cake for his birthday and I think this would be fantastic!!! Thanks so much for the inspiration!!!
I’ve made this cake a ton, but never as a 9×13. I need to try that. I don’t think you’d need to double it. One recipe should be fine. One and a half at the most.
I ended up tripling the recipe to make two 9 x 13. I made a big layered cake for my son’s birthday. It was absolutely delicious. Incredibly moist and just so yummy. It was perfect because I was able to make it a couple of days before hand, and kept it in the fridge so that it was still super tasty and moist two days later for his party. Thanks so much for the recipe. It will definitely be made again!!!
Awesome! I’m so glad! 🙂
I was asked to make chocolate cupcakes as a take home favor for a baby shower. I’m going to use your dulce la leche frosting on them. Apparently this is what the baby is asking for… Do you know about how many regular size cupcakes this batter will make? I need about 50. The mother has asked for “chocolate coma cupcakes”, and this will definitely fit the request. Thank you for your help, and here’s to many more years of your wonderful baking and stories.
It should make about 24 cupcakes. You might be able to get about 25, so that you can double it for 50.