This classic recipe pairs delicious moist chocolatey cake layers with a rich and silky chocolate buttercream. It’s the only chocolate cake recipe you will ever need!
There are few things more comforting in this world than good old chocolate cake. It is, in fact, one of my most favorite things to eat. The classic combo of chocolate + chocolate is truly the best.
I’m so excited to share my favorite homemade chocolate cake recipe with you. It is delicate yet sturdy, with a perfect crumb, and full of flavor. I’ve been using this one for years and I love it. The best part? It’s super easy to whip together and bakes up perfectly every time.
Whether you’re celebrating a special occasion or satisfying a chocolate craving, this recipe is all you need.
How to Make the Best Chocolate Cake
This recipe uses a simple mixing method and simple ingredients. You don’t have to worry about creaming butter and sugar or alternating flour and milk. You just:
- Combine the dry ingredients
- Combine the wet ingredients
- Mix both together and bake
You can make this cake either using a stand mixer or just by hand using a large bowl or two.
If you prefer, you can use hot coffee instead of hot water. It is commonly used in this type of recipe and helps enhance the chocolate flavor a bit. I’m usually too lazy to make coffee and I find the hot water version perfectly delicious. Alternatively, you can dissolve 1 Tbsp of instant espresso powder in the hot water.
Buttermilk is needed for this recipe and can’t be replaced with regular milk. If you don’t have buttermilk at home read through the FAQ section below on how to make your own.
Cake Tip!
The cake batter will be very thin and liquid. This is normal! The batter also rises a lot so be sure not to fill your pans more than half full or so.
This recipe is a crowd-pleaser and a fan favorite. It will go perfectly with almost any flavor of frosting. Today, I’ve paired it with a classic chocolate Swiss meringue buttercream.
Chocolate Swiss Meringue Buttercream
This chocolate buttercream recipe is pure heaven. It is seriously SO good that you’ll be eating it with a spoon. I’ve made chocolate Swiss meringue buttercream in the past, but have always struggled a bit getting it to look and taste very chocolatey. With American chocolate buttercream, it’s easier to achieve that fudgy flavor and color.
If you’d like to enhance the chocolate flavor even more you can add a bit of cocoa powder to the buttercream like I did here in my German Chocolate Cake. You can just add it 1 Tbsp at a time until you get the desired flavor or color.
If you want a darker chocolate frosting you can also add some chocolate brown color gel to it. I don’t find it necessary, but it’s an option.
If you prefer an easier frosting, I have a great recipe for an American-style easy chocolate buttercream that you can use instead. Or, if you want something even richer, you can pair it with a chocolate ganache frosting.
Whatever frosting you choose, I do recommend using high quality chocolate for the buttercream as it will really improve the flavor and texture.
Be sure to use the best quality chocolate you can get your hands on. This typically excludes anything you’d find in your local grocery store, but Lindt will do if you don’t have access to anything else. When I’m using chocolate in ganache or frosting, I like to use a high-quality semi sweet chocolate from Callebaut which is readily available to me.
A high-quality chocolate will really enhance the flavor and texture of your cakes, cookies, and frostings. Other brands I like to use are Valhrona, Cacao Barry, and Ghirardelli.
This deliciously moist chocolate cake recipe is a reader favorite and in my top 5 favorite cakes of all time. Perfect for the chocolate cake lover in your life. I am sure you will love it as much as I do!
Frequently Asked Questions
How can I convert this recipe?
- You can use this recipe to make a three-layer 6″ cake instead, but make sure your cake pans are 3″ tall. Or use this recipe here.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
- For other conversions go here. Bake time may vary depending on pan size.
Can I make it in advance?
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week or frozen for 3 months. Bring to room temperature and rewhip before using.
- The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.
Can I get the measurements by weight/grams?
- There is a Metric option in the recipe card. If you click it it will convert everything to grams.
- This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option for this recipe.
What if I don’t have Dutch-process cocoa powder?
- I like to use Dutch-process cocoa powder in all of my chocolate recipes, but most any kind of cocoa powder will work just fine.
- Dutch-process has had some of the acid stripped from it and yields a richer flavor overall. Again, it won’t make or break the recipe to use regular cocoa powder here.
What if I don’t have buttermilk?
- Buttermilk is not optional and cannot be swapped for milk as it will affect the overall result.
- For best results, use actual buttermilk, but if you don’t have any you can make your own at home by combining 1 cup of milk (whole milk ideally, but I often just use 1%) with 1 Tbsp of lemon juice or vinegar and letting it sit for 10mins.
Can I use hot coffee instead of hot water?
- You’ll often see this kind of chocolate cake recipe using hot coffee instead of hot water in the batter, and you can use either.
Does the sugar get mixed with the wet or dry ingredients?
- I combine the granulated sugar with the dry ingredients.
Tips for making this Homemade Chocolate Cake Recipe
- The cake batter will be very thin and liquid. This is normal! It also rises a lot so be sure not to fill your pans more than half full or so.
- If you’d prefer to use an American-style buttercream with this chocolate cake you can double my Easy Chocolate Buttercream Frosting recipe.
- I used a 1M tip to create the frosting effect on the side of the cake.
- Be sure to use room temperature ingredients unless specified.
- I like to prepare my cake pans using Homemade Cake Release and line with parchment paper.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!
Homemade Chocolate Cake Recipe
Ingredients
Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk room temperature
- 1 cup hot water or hot coffee
- 2 large eggs room temperature
- 2 tsp vanilla extract
Chocolate Swiss Meringue Buttercream:
- 6 large egg whites
- 2 cups granulated sugar
- 2 cups unsalted butter room temperature
- 10 oz good quality dark chocolate chopped, melted, cooled
Assembly:
- chocolate curls or sprinkles
Instructions
Chocolate Cake:
- Preheat oven to 350F, grease two 8-inch cake pans and dust with cocoa powder. Line bottoms with parchment paper.
- Place all dry ingredients into the bowl of an electric mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour hot water/coffee in slowly as not to cook the eggs).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Divide batter evenly in your prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake for 40-45 mins or until a cake tester comes out mostly clean.
- Cool 10 minutes in the pans then turn out onto a cooling rack to cool completely.
Chocolate Swiss Meringue Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
- Add cooled melted chocolate and whip until smooth.
Assembly:
- Place a layer of cake on a cake stand or serving plate. Top with approx. 1 cup of buttercream and spread evenly. Place the second layer on top and do a thin crumb coat on the cake. Chill for 20mins.
- Place 1 cup of frosting on top and spread evenly. Smooth the sides and flatten the top, then use a large offset spatula to do a swirl pattern on top.
- Using a piping bag fitted with a 1M tip, pipe rows of frosting around the cake, starting at the bottom. Apply even pressure as you rotate your turntable. Continue working your way up the cake to the top, making sure the seams all align at the back.
- Decorate the top with chocolate curls, pearls, and flakes if desired.
Jennifer V. says
This cake is absolutely delicious! I’ve made it once before. The instructions and tips you provided are easy to understand. Every year for my Daughter’s Birthday I make her whatever cake she requests. For her request for her 16th birthday cake this weekend, this is this cake she requested! I’m excited to make it again for her!
Olivia says
Hi Jennifer! Thanks so much for the wonderful feedback. I’m so happy you love this recipe!
Elizabeth says
This is fabulous! So moist & rich. I like how the frosting isn’t overly sweet or chocolate as I think a dense, chocolate icing would be too. much. I had over a quart of icing left so I’ve frozen it for future use.
Olivia says
Hi Elizabeth! I’m so glad you loved it. Thanks for the feedback!
DeaLona says
Would the cake be too soft to make 3 9” layers?
Olivia says
Hi DeaLona! I think the layers will be too think in three 9″ pans. Three 8″ could work though.
Adriana says
Hi Olivia! Thank you for all your amazing recipes!
Do you think this could work with a 4 layers cake?
Im afraid that won’t be that stable.
Sending love from Portugal
Olivia says
Hi Adriana! I have made this into a 4-layer cake by cutting the two layers in half but they are fairly thin and fragile (https://livforcake.com/black-forest-cake/). It works, you just have to be careful with them. If you meant doubling the recipe and making 4 full-size layers, I worry about the stability too as the cakes are pretty soft.
Trudi Stevenson says
This was amazing! The whole family thought it was the best chocolate cake ever.
Olivia says
Thanks so much, Trudi! I’m so glad you all loved it 🙂
Karla says
Hi Olivia, I’m a fan of your cakes, I love them, I’m thinking of making this chocolate cake, but I need to do it in 12-inch pans, can you give me any recommendations?
Olivia says
Hi Karla! So glad you love my recipes, thank you! 🙂 Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Jan says
Hi, I’m planning on making this cake, it sounds delish! I measured my round cake pans and they measure 8.5”. I’m not sure why they aren’t the standard 8” or 9” pans but do you think the 1/2 inch will make a difference?
Also, I’m planning on making a dinosaur cake with this recipe for my grandson which means I’ll be cutting it up from a template and piecing it together. Do you think this cake would be sturdy enough to do this?
Olivia says
Hi Jan! The cake layers will be a bit thinner and the baking time will be shorter. This chocolate cake is more delicate and fragile than my other cake recipes. I would make sure it’s well chilled before cutting it up for ease.
Ashley Nelson says
THIS chocolate cake is superior to any other chocolate cake out there AND it blows my mind that it doesn’t contain butter. I do have a question- the last few times I’ve made this cake recipe the center cake layers collapse towards the end; they are baked perfectly and still taste delicious so I keep them. Just curious why I’m having this issue (although it certainly won’t stop me from continuing to make it) after previously flat, even layers. I do live in a high-elevation location (UT), this is the only place I have ever made this cake. People rave about my cakes and the Swiss buttercream frosting and I always refer them to your website.
ALSO, if you happen to be looking for a new cake flavor and are taking requests… TARO!!! If you don’t already know, it’s a root (which sounds strange) but it has this unique nutty taste that is so delicious!
Olivia says
Hi Ashley! I’m so happy you like it 🙂 Have you moved recently or has anything changed in your environment (oven, pans, brand of ingredients) that could affect how the cakes are baking? If they are sinking while still in the oven this is an issue with the raising agents and high elevation. Here are my general tips for high altitude baking. It might take some experimentation on your part. I’ve never baked in high altitude, but here are some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Here are some general guidelines if you’re at 3000ft:
• Increase the oven temperature by 15-25F
• Decrease baking time by 5-10mins.
• Decrease sugar by 1 Tbsp per cup
• Decrease baking powder by 1/8 tsp per cup
• Increase liquid by 1-2 Tbsp per cup
• Add 1 Tbsp of flour
If you’re higher up than 3000ft, you will need to increase/decrease the ingredients incrementally. Again, it will require some experimentation. I hope that helps! Oh and thanks for the tip about taro! I’ll look into it 🙂
Amy says
Wow this was really good. I love how easy it was to make. Definitely will make again.
Olivia says
Hi Amy! I’m happy to hear you loved it 🙂
Nicole says
Accidently left this comment on the wrong thread. haha
love this cake recipe and your swiss meringue recipes. I use them with all my cakes! they are so light and fluffy as I dislike the heaviness of some icings.
Can I marble this with your homemade vanilla cake batter? I have never marbled cake before, but a coworker requested it.
Olivia says
Hi Nicole! No worries, I just replied there about adding some cocoa powder to a portion of my vanilla cake batter for best results. The batter for this chocolate cake is very thin and liquidy and would not marble well with anything.
Tasneem says
Hi Olivia! These chocolate cake recipes are used all the time by me. They are amazing. I noticed that the chocolate mocha cake has more cocoa and less oil per cup of flour than this one. Which in your opinion comes out better?
Olivia says
Hi Tasneem! The Mocha cake is for three 6″ pans vs this one which is two 8″. Usually they are interchangeable but I found that I needed to adjust the amounts to get proper height on the 8″ layers. Both cakes are perfectly delicious but the mocha cake may be a bit more on the dense/fudgy side.
Bethany says
Wondering if this recipe can be used for cupcakes instead
Olivia says
Hi Bethany! Yes, I talk about that in the FAQ section of the post. To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
Xt says
Can I use this recipe for a single layer in a 9in square tin? If so how does this affect the measurement of ingredients or the baking time and temperature? Thanks!
Olivia says
Hi Xt! Converting pan sizes is always tricky. Here are some sites I use as a guideline. Baking time will need to be adjusted. Be sure not to fill the pans more than half full — the batter is thin but rises a lot.
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Jennifer says
Hi can you use 10 inch, would I double recipe ? or 6 inch ?
Would I reduce temperature ?
Olivia says
Hi Jennifer! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Baking time will need to be adjusted.
Flor says
Hi! I am baking this cake tomorrow and I’m so excited!
I was thinking on adding some raspberries right in the middle, do you think that would taste nice??
Thank you 💜
Olivia says
Hi Flor! I wouldn’t add raspberries to the cake batter itself but I think you mean when you’re stacking the cake and I think that would be delicious!
Joanna says
Could I use this recipe in a bunt cake pan?
Olivia says
Hi Joanna! I haven’t tried it in a Bundt myself but it should work fine. Baking time will be much longer obviously. The batter rises a lot (doubles in size) so be sure not to fill the pan more than half full or so.
Lauren says
Hello! Very excited to make this cake.
Can this be assembled the night before? If so, do you recommend storing at room temp (covered) or in the fridge?
Olivia says
Hi Lauren! Yes that will be fine. I recommend refrigerating and taking it out 2-3 hours before serving.
Liz says
I can’t wait to try this recipe out! I have 8” round pans, but I’m afraid they may be too shallow. How deep are your cake pans?
Olivia says
Hi Liz! Mine are 2″ tall with straight sides. The cakes will bake almost to the top of them. I also use baking strips to make sure the cakes bake flat and even: https://livforcake.com/flat-top-cakes/
Liz says
Thank you for getting back to me! I picked up better baking pans & I love those baking strips. They make life so much easier!
Loved the recipe 🙂 I reduced the cooking time, but the cakes turned out so moist and fluffy!
Olivia says
Yay! So happy to hear it 🙂
Erin says
I made this cake for the first time and love it! I am pretty new to cake making and did have 1 question: my cakes didn’t really rise that much. I made sure to put them in pretty much right after mixing which is the only thing I have found that could throw it off but I’m sure I’m missing something. Any thoughts? Thank you!
Olivia says
Hi Erin! So happy you loved it 🙂 The cakes should actually rise a LOT, like double in size. A few things to check:
– Did you use two 8″ pans?
– Have you tested your baking soda/powder to see if they are still fresh?
– Are you at high elevation? Over 3000ft.
Those are the things that come to mind that could cause the cake not to rise.
Ren says
Hi can i bake this into a sheetcake pan?? Like a 9×13??
Olivia says
Hi Ren! Yes, you may need to adjust the baking time.