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 there a way to use less sugar to make the frosting less sweet? It’s too sweet for me. I use a frosting recipe that doesn’t have shortening, and much less cups of sugar, and it’s still too sweet for me.
Any advice?
I’m not sure that I really have a solution you. I’ve seen frostings that use sour cream before. Maybe try looking for one of those to try. That would probably cut down on the sweetness a bit. Maybe this one.
this is 2 years late but try using a chocolate cream cheese frosting. it is less sweet and it tastes wonderful!
you can also use a flour buttercream frosting but involves more work.
you can just google any of these to find the recipe that works for you.
Replacement of egg?? Thanks
I’m not sure, I’m sorry.
Love this recipe! We included it in our list of the Best Chocolate Cake Recipes https://www.listsforall.com/best-chocolate-cake-recipes/ Thank you so much for sharing!
Hi !
I love love love this recipe and make this all the time !! The issue I have with the cake is every time I try to stack or assemble it, the cake just crumbles and falls apart. How can I stack and ice a cake this soft and moist without breaking it? Can you do a tutorial on assembling this particular cake?
Hmm, it definitely is moist but I don’t usually have trouble moving it around to assemble it. Maybe try refrigerating the layers first. That will firm them up a bit for you to work with them.
This looks awesome, but not a fan of Hersey’s chocolate. You must be affiliated with them.
You can certainly use a different brand of cocoa, I just usually use Hershey’s. I’m not affiliated with them in any way actually. I do, however, often get questions about which brand I use so it’s included.
This is definitely the best chocolate cake ever! Thank you so much for the recipe!
Hi! Thank you for sharing this wonderful cake recipe! Question, for the frosting what kind of butter do you use? And is it salted or unsalted?
I typically use Challenge Butter or Land O Lakes Butter and I use salted in my frosting, but you could also use unsalted and add salt to taste.
Hi there I was wondering can you bake the cake in a 6inch cake tin and can you freeze the cake ?
Thankyou 🙂
I haven’t tried a 6 inch pan, but the cake should freeze well. Just be sure to wrap it well with clear wrap, then aluminum foil.
Hi there I recently stumbled appon your website so far. I love everything can you bake this cake in a 6inch cake pan like tallish cake pan ? Thankyou
I haven’t tried it in a 6 inch pan. I’m sure it’d bake, but you’d need to experiment with how many layers you’d get from the batter and baking time.
I have a friend whose favorite cake is chocolate cake with chocolate frosting. I’d like to suprise them with if for their birthday next week. Do you have a less sugary chocolate version? And could I make this ibto a six inch cake?
I don’t have another version of this particular cake. If the sugar you are referring to is the powdered sugar in the frosting, you can reduce it you’ll just end up with less frosting (in terms of volume). I’m sure it’d bake fine as a 6 inch, I just haven’t done it to be able to advise you.
I skimmed the comments and didn’t see anyone ask about adjustments for high altitude. I’m in Colorado. I’m planning to make this for my sister’s birthday next weekend. It looks amazing!
I’m sorry but I don’t have experience with high altitude baking so I’m not sure how to advise for that.
Lindsey,
I’m in NM, and also have to adjust for baking at 7,000 ft altitude. Please PM me and I will tell you the correct adjustments for this cake–I am baking it for the first time today! March 11, 2017
Carly, I also need to adjust for high altitude. I live in Albuquerque, NM and our altitude is almost exactly that of Denver. I finally found a site that has been a godsend! Go to this web page for Arthur Flour https://www.kingarthurflour.com/learn/high-altitude-baking.html I use the pointers on this page for every cake I make and have had no issues since finding this site. I sit down with the recipe and the information they provide and make the adjustments for every ingredient before starting the recipe. Truly you will will be so thankful. They also recommend publications from Colorado State University in Fort Collins. Good luck baking!
Patricia-I found this information shortly after moving to northern NM and it is a baking life-saver! Baking at 7,000 ft is a challenge!!
Carley—I’m in NM, and also have to adjust for baking at 7,000 ft altitude. Please PM me and I will tell you the correct adjustments for this cake–I am baking it for the first time today! March 11, 2017
Did someone figure out the adjustments for high altitude? I am making this in two 9″ pans for a wedding cake, but when I tried it, the middle really fell. I did not open the oven, and cooked it a little longer, and it fell even more.
I made this cake for a luncheon at work..truly the best chocolate cake I’ve ever made…everyone raved about it. I made it into 3 layers …between the layers I had raspberry puree and cream cheese frosting ( tinted pink). and the cake was topped with piped frosting, fresh raspberries and drizzled chocolate..it looked and tasted amazing..
I finally got up the courage to give this one a go. I couldn’t believe how easy it was!! I took it to work for a co-worker who wanted “something chocolaty”. I’m not the kind to pat myself on the back but this might be the best dessert I’ve ever made. All of my co-workers (I’m the only male amongst 10 females) want this for their birthdays. I have always enjoyed making cheesecakes but this beauty is my new favorite!
Awesome! 🙂 Yes, it’s SUCH an easy cake and definitely still my favorite chocolate cake. I’m so glad it was a hit!
Hello!
IT IS THE MASTERPIECE!
Which I want to cook ahaha))
Can i ask you if it is possible to bake sponge in only one pan and then divide it? Or fudge cake is really hard to dividing?
Thanks!
Hi! I know it says you would recommend using the dark chocolate rather than the regular, but I was wondering if using regular cocoa powder would mess it up. And also, if I am using a 13×9 pan would I just vary the baking time?
Regular cocoa will not mess it up. And yes, you’ll need to adjust the baking time. I haven’t baked this as a 9×13 so I’m not sure how to advise.
Hi Lindsay
I would like to make this for a birthday cake but I do not have access to the Hershey’s Special Dark Cocoa powder. Could I use regular Cocoa powder instead?
This looks amazing btw!
Sameena
Yes, you can.