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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Is this a buttercream frosting or an icing ? I am confused as I’m not a baker but wanted to bake a cake and pipe some rosettes on but I’m not sure if this frosting would hold since you are saying its icing. I read that buttercream would hold intricate designs better. If anyone can let me know that would be great. I was also planning on putting some fruit between the layers, any suggestion on how and if that is a good idea?
It’s a buttercream frosting and would be great for piping. Putting fruit between the layers should be fine, just be sure to either cover them fully with frosting or to pipe a rim around the outside edge of the cake (and filling it with the fruit) or you could end up with some moisture seeping out of the middle.
I made the chocolate cake layers for my daughter’s wedding cake but filled and frosted it differently – she wanted raspberry filling and white frosting. The chocolate cake was so moist and delicious it was unbelievable! It was the best wedding cake I have ever had if I say so myself! I baked one recipe in two 9″ pans and then made half a recipe and baked it in one 9″ pan (I only own two 9″ pans). I also used the Magi-cake baking strips around the pans and the layers came out perfectly flat. I froze the layers until the night before the wedding when I completed the cake.
Thank you for sharing this recipe.
I absolutely love your blog and I have tried a few of your recipes and they are all awesome. I do have a question about this recipe. I’ve made this cake twice and each time the cakes never rise as high to get a nice tall cake. I even weigh my plans while filling them to make sure each pan has the same amount of batter. Could I add some baking powder to help them rise? Any suggestions? Thanks for sharing your fabulous recipes!! By the way this cake has been a hit everytime and beat out a store bought 9 layer chocolate peanut butter cup cake this Thanksgiving because it was so moist!
When you say they don’t rise tall enough, do you mean that the individual layers of cake don’t rise in the center enough and have a nice dome on them? Or do you mean the cake isn’t as tall as you’d like it to be when all put together? The cake should be between 3 and 4 inches tall once it’s iced and put together.
Looking to bake ahead, do these cakes freeze and thaw ok for that? Should I soak with a simple syrup before frosting?
They should freeze and thaw fine. Just wrap them well and thaw in the fridge. Shouldn’t need a simple syrup.
Hi! How would you change the baking time if you made this in 2 9inch cake pans? Thank you!
If I remember correctly, it’s about 40-45 minutes.
Hi there! Love this chocolate cake, thank you for sharing… Just want to ask about the other alternative for buttermilk since we only have powered buttermilk here. Thanks in advance;-)
I actually have used powdered buttermilk in this cake and it works great. Just add the powder with the dry ingredients and the water in place of the milk. The other alternative is use regular milk, which works well too.
When I saw this cake I just had to comment. I’ve been baking a version of it for years. In fact, it’s so moist, chocolately and pretty much foolproof that my entire family and everyone at work always insisted on it for every occasion. It got to the point that I was so bored baking it, so I’d substitute a different cake. But no matter how delicious, it wasn’t THIS cake, and the chocoholics I’m surrounded by simply weren’t satisfied. I don’t know how you manage to get your family and friends to consume such a variety of yummy flavors. I guess because they’re not chocoholics like so many of us – something I didn’t think was such a limitation. That, along with your statement about your family and the way you grew up without chocolate, reminded me of when I was about 3 or 4 years old. My older sister was in day camp, and my parents enrolled me too. As a chocoholic I had never eaten any other flavor of ice cream. I liked words, and while I had no clue what it meant, I thought “allergic” must mean something good. So one day when they asked what flavor ice cream we wanted, I said, “Oh I’m allergic to chocolate,” meaning I love it. But they brought me vanilla, and I tossed one of my patented temper tantrums, which they got my sister to deal with. She did so by slapping me, and ultimately it was suggested to my parents that perhaps I wasn’t quite ready for camp yet. Maybe if they’d just fetched me a dictionary…
I made this chocolate cake for my family a few weeks ago. It is the best chocolate cake I have ever made or eaten. It is a very moist cake and very chocolately but not overpowering. This is my now go to for a chocolate cake. Definately a keeper. Thanks so much for sharing.
oh my. oh my! you are very convincing!! (and yes, i want to bake cakes for local restaurants? or at least be asked! how cool was that?!)
your pictures are divine. i have a similar thinned/battered chocolate cake recipe. i smell it’s time for a bakeoff at my house! hey, it’s for science, right? –so hopefully the calories won’t count ~
Hi Lindsay!
I came across this recipe looking for a wedding cake for my sister. I halved the recipe to test it, used cake flour, and poured it all into a 9″ pan, but followed the rest of the directions. I just took it out of the pan, and it seems way too soft to be stacked and peels off when I touch it. Do you know what I could have done wrong, or how to fix it?
Other than that, it’s a delicious recipe! Thank you 🙂
What do you mean by peeling off? It’s definitely moist and crumbs can come off. I’ve stacked it many times and used it with fondant as well, so it should be fine. I don’t usually refrigerate it, but you certainly could.
Hi, Lindsay, I really want to make this cake for a friend’s birthday this Friday and I only have 2 9-inch pans. I calculated the thickness, if I were to use these pans, to be ~1.2 times the thickness of your cake layers. These pans are also only 1.5 inches tall, instead of 2 inches. Could you tell me how thick (about) your layers are, so I can make sure my batter doesn’t overflow? Also, any tips on different baking time and stuff would be appreciated.
Thanks!
Diana
I honestly didn’t measure quite how tall they are and would hate to give you a wrong guess. It might be close. I have 2 and 3 inch tall pans.
WOW! Best cake ever, and I didn’t even frost it…just wanted to taste the cake alone. Game changer! Couldn’t get my hands on all of my 8″ cake rounds, so I made this as a bundt cake. Just added about 15 min to the cook time. Delicious! Can’t wait to try it as the real, frosted version. Thank you!
I’m so glad you enjoyed it!
Hi, I started making this today but I don’t have vegetable oil… do you think butter or olive oil would work as a substitute?
I believe I’ve tried butter before and it didn’t work well. Olive oil would be a better bet, but since I haven’t tried it I don’t know for sure how it’ll work.
Oh please stop putting Crisco or solid shortening in your recipes NOT good for the human body do not feed to children. You can put it on your wrist it does not melt at body temp. leave it on a shelf no bugs will touch it and it will stay forever..PLEASE stop using this in food.
I made this today, only I made cupcakes. I didn’t have the dark chocolate so used the regular kind. I also used hot strong coffee instead of the water. Turned out wonderful!! Thanks for your inspiration!
I’m glad you enjoyed them!
I’ve made this cake several times now. It’s always a huge hit at parties and potlucks. Thank you!
Looks tasty. What can i replace with shortenig?
You can use additional butter in place of the shortening, if you prefer.