With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake, too. See recipe note.
Originally published in 2013 and now with more in-depth descriptions, a helpful video tutorial, clearer instructions, and different ways to use this classic chocolate cake recipe. I hope you enjoy all the new features in this recipe post!
Devil’s Food Chocolate Cake… But Better
This pictured cake is a combination of chocolate buttercream and mock-devil’s food cake. You know the Devil’s Food chocolate cake you get at a restaurant or even from a box mix? This is that exact cake, only completely homemade. Notice the reddish tint? That’s where the name Devil’s Food comes from. The baking soda in this recipe reacts with the natural cocoa powder, which results in the reddish color. More on the science behind using dutch-process vs. natural cocoa powder here, if you’re interested.
This is, without a doubt, the best chocolate cake I’ve ever had. And judging by your feedback in the reviews, I’m confident you’d say the same thing!
This Chocolate Cake Is:
- Extra moist
- 2 layers, but can be made as 3 layers or as a sheet cake
- Soft with a velvety crumb
- Deeply flavorful
- Unapologetically rich, just like my flourless chocolate cake
- Covered with creamy chocolate buttercream
One reader, Greta, commented: “This is, hands down, the best chocolate cake I have ever baked. And I’m not the only one who thinks so… because I have baked and shared this cake with many people… it’s simply the best! Thank you for sharing this recipe with us. ★★★★★“
Another reader, Melanie, commented: “This has become my go-to chocolate cake! My family loves it. The directions are very clear and easy to follow. Before now, I did not consider myself a baker. I had only baked box cakes. Now, this recipe has catapulted me into a from-scratch cake baker. So glad I found this recipe and many others from this site. ★★★★★”
Another reader, Todd, commented: “Outstanding! One of the best cakes I have ever made. Moist, chocolatey, beyond delicious! ★★★★★“
Key Chocolate Cake Ingredients & Why
Each ingredient serves an important role. For best results, do not make substitutions.
- All-Purpose Flour: The structure of the cake. Unlike confetti cake where you can use either, do not use cake flour here—when combined with ultra-light cocoa powder, cake flour is too fine for this cake.
- Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder. Save it for another recipe, like these homemade brownies. If you’re interested, see dutch-process vs natural cocoa powder for an in-depth explanation.
- Baking Soda & Baking Powder: Remember the differences in baking soda vs baking powder? We use both here for lift.
- Salt: Salt balances the flavor.
- Espresso Powder: Espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor. The chocolate cake will not taste like coffee, I promise. I use espresso powder in my chocolate zucchini cake, Guinness cake, chocolate raspberry cake, and marble loaf cake too!
You can find it in the coffee aisle at the grocery store or online. - Oil: Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture. Same goes for my chocolate cake roll recipe, too.
- Eggs: Use 2 room temperature eggs. To speed up the gently warming, place refrigerated eggs in a cup of warm water for 10 minutes. Did you know what the temperature of your ingredients has a direct correlation to the success of your recipes? Unless otherwise noted, use room temperature ingredients.
- Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. You can read more about this next and see my dark chocolate mousse cake, tuxedo cake, black forest cake, German chocolate cake, and chocolate peanut butter cake recipes.
- Vanilla Extract: Vanilla extract adds flavor.
- Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. You’ll notice I don’t use hot liquid in my chocolate cupcakes recipe. That’s because there isn’t the same volume of dry ingredients. With this amount of cake batter, we need a hot liquid to break up the cocoa powder lumps resting in all that flour. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!) You use it in this black velvet cupcakes recipe, too.
What an Easy Cake!
No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn’t make any difference), add the hot coffee, then whisk everything together. The cake batter is thin. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9×13-inch cake pan. See my recipe notes for details.
Need a 1 layer cake? Use this mint chocolate cake recipe for 1 9-inch round cake.
Need cupcakes? Use either my super moist chocolate cupcakes, chocolate cupcakes with vanilla frosting, or cream-filled chocolate cupcakes recipe.
Lately I’ve Been Using Sour Cream
As mentioned above and in the video tutorial, there are two ways to prepare this cake batter and the slight difference involves the wet ingredients. You can follow the recipe as written using buttermilk and hot coffee/water. Or you can add sour cream. Whichever way you make it, the process is the same. (Just reduce the liquids and add sour cream!)
- Original Version (pictured and written below): The original recipe produces a very thin batter. The cake is extra soft with a deliciously spongey texture.
- Sour Cream Version (written in recipe notes and shown in video tutorial): By replacing some of the buttermilk and hot coffee with sour cream, the cake batter is slightly thicker and produces a slightly denser cake with more structure. I love using sour cream in my vanilla cake, too!
Both cakes are equally moist and chocolatey with the same flavor and ease of preparation. It just depends if you want a spongier cake or not. 🙂
Silky Chocolate Buttercream
Like my yellow cake, I use my favorite chocolate buttercream. I slightly increase the amount of each ingredient to produce extra frosting. If you prefer a thinner layer of frosting, use the chocolate buttercream recipe. But if you crave extra buttercream, follow the frosting measurements below. You need 6 ingredients total:
- Unsalted Butter
- Confectioners’ Sugar
- Unsweetened Cocoa Powder
- Heavy Cream or Milk
- Vanilla Extract
- Salt
Because there is no leavening occurring, you can use either dutch-process or natural cocoa powder in the buttercream. Heavy cream provides an extra creamy frosting, but milk can be substituted if needed.
While I love chocolate frosting here the most, this cake is also wonderful with vanilla buttercream or strawberry buttercream frosting instead!
So, why do I call it triple chocolate layer cake when it only has 2 layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate chips. Press a handful on top like we do with warm chocolate chip cookies, or go with “the more the better” motto like we did. Let’s eat!
Print
Deliciously Moist Chocolate Layer Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake. See recipe Note.
Ingredients
Cake
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
Chocolate Buttercream
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3/4 cup (62g) unsweetened cocoa powder (natural or dutch process)
- 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- optional for decoration: semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.
- Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
- Special Tools (affiliate links): 9-inch Round Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Glass Mixing Bowls | Whisk | Cooling Rack | Cake Stand, Serving Plate, or Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storing)
- 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans in step 1 and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. This frosting will be enough for 3 layers. If desired, use the frosting recipe from my Piñata Cake if you want extra frosting.
- Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process. (See dutch-process vs natural cocoa powder for more information.) Since there is no leavening occurring in frosting, you can use either natural or dutch-process in the chocolate buttercream.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Sour Cream Version: Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. Reduce the buttermilk and hot coffee to 1/2 cup (120ml) each. Add 3/4 cup (180g) of room temperature full-fat sour cream with the wet ingredients. You can see this described above, in the video tutorial, and in my dark chocolate mousse cake. That cake and this cake are both fantastically moist, but the sour cream version has a slightly sturdier crumb.
- FAQ: The sour cream version (note above) makes a sturdy enough cake that will hold under fondant.
- Amount of Cake Batter: This recipe (and the sour cream version) yields about 6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions.
- Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important.
- Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Instead, they deepen the chocolate flavor. I highly recommend them both. You can find espresso powder in the coffee aisle at the grocery store or online. You can use the same amount of instant coffee (the powder) instead of espresso powder if desired. If coffee isn’t your thing, you can leave out the espresso powder and use extra hot water or hot chai tea.
- Bundt Pan: I recommend my chocolate cream cheese Bundt cake but without the cream cheese filling. Reduce buttermilk in that recipe to 1/4 cup and increase sour cream to 1 cup.
- 9×13-inch Pan: You can bake this cake in a 9×13-inch baking pan. Same oven temperature, about 35-40 minutes bake time.
- Chocolate Cupcakes: Here is my favorite chocolate cupcakes recipe. Same unbelievable texture as this cake! (You’ll notice I don’t use hot liquid in that recipe. That’s because there isn’t the same volume of dry ingredients to break up. If you need more than 1 dozen chocolate cupcakes, use this chocolate cake recipe for 2-3 dozen. Same baking instructions as my chocolate cupcakes.
Recipe adapted from Ina Garten and originally from Hershey’s
Reader Comments and Reviews
Hi Sally! I already tried this before and I really love how moist and chocolatey the cake is. I’m planning to use this recipe for the chocolate cake base of the 10″ chocolate mouse cake that I’ll be making. I only need a thin layer to act as a base. Can I trim this recipe in half? What should be the temperature and baking time?
Hi Glydel! You can use our handy Cake Pan Sizes and Conversions guide to help scale this recipe for your needs. Baking temperature would be the same, and we’re unsure of the exact bake time, but keep a close eye on it and use a toothpick to check for doneness. Start checking earlier than you’d think — it’s easy to over bake chocolate cake!
I’ve made this 3x now, and it is just to die for. Incredible flavor, so moist, and the buttercream is always such a hit! The coffee really does deepen the chocolate flavor and gives it that little “something extra” that leaves people wondering. Thank you for another wonderful recipe!
Hi, would this cake work if i want to make it for a large crowd..about 40 people? So I would be making it in a large rectangle pan and obviously would have to double or triple the recipe. Im just worried about whether it will cook evenly.
Hi Sana, You can make a quarter sheet cake using a 9×13 inch cake pan. See recipe notes for details. For the best results we recommend making one at a time.
Hi! I’m wondering how well the buttercream sets? I’m wanting to stencil a design on top and am hoping it will set quite well.
I made this for my birthday once and now I get requests to make “that amazing chocolate cake” all the time. The only thing I change is to reduce the amount of sugar in the frosting – I use about 1/4 and that seems plenty sweet to us!
Getting ready to make this cake today and very excited for it! Bit surprised by the quantity of baking soda and powder though – will 3 combined teaspoons of baking powder/soda not risk the cake tasting like the two? I’m always quite fearful of that large a quantity of raising agent cos of the bitterness. Does the chocolate and coffee mask the taste or is it the large quantity of sugar? Would cutting down the quantity of the two to maybe a teaspoon of each impact the cakes structure? Thanks!
Hi Elena,
I think following the directed amount of leavening agents from the recipe is the right way to go for you. The recipe developers are trained to watch out for these things, so I wouldn’t sweat it. Besides, it is sometimes okay to change parts of the recipe, but never with leavening agents. It would severely change the rise of the cake and could cause it to come out flat.
Hope this helped.
Hi. I have noticed the flour is 1 &3/4 cups which is 219g
And the sugar is the same cups but the receipe says its equivalent to 350g.
Will it not affect the cake if i use the 1& 3/4 measurement for both flour and sugar instead if grams?
Thank you
This reflects the difference between volume and mass. Sugar is heavier than flour for the same volume.
Hi. Is this cake ok to put fondant on the top please? I’ve made the Best Vanilla Cake I’ve Ever Had and was thinking of using this chocolate recipe for a checkerboard effect cake with the vanilla one. Just wanted to check it would hold up with the fondant first! Many thanks.
Hi Christine, using the sour cream method/version from the notes, this cake should be just find under fondant. Hope it’s a hit!
I used Bob’s Red Mill 1-to-1 Baking Blend and the sour cream version of the recipe and it was AMAZING! SO RICH AND CHOCOLATY! Perfectly moist crumbs. I will DEFINITELY be making it again!
Hi, I would like to make this cake, but can I use a chocolate ganache frosting rather than buttercream frosting? Will it still work taste wise? Thanks
Hi Nazia, this cake would be delicious with a chocolate ganache frosting!
This cake is great with no frosting. This cake reminds me of my grandmother’s. So moist and flavorful. I use her vanilla buttercream frosting though so I don’t go into a chocolate coma. And I bake a single cake in a 9×13 glass pan. Thanks for the recipe!
I would like to make this cake this weekend but I only have two 8 inch round pans, 3″ deep. Will that work okay?
Hi Mandy, You can use this recipe as written to make an 8 inch cake. The layers will be slightly thicker and may take an extra minute in the oven, so keep an eye on them. The cakes are done when a toothpick inserted in the center comes out clean.
How long would this be baked in a 6inch (3 inch high) round pan, please? Would it also be the same temperature? Thanks
Hi Kim, you can follow the baking time and temperatures from our 6 inch cakes post. Enjoy!
I just love this chocolate cake recipe!! It come out perfectly and is super moist. I have made it around 5-6 times for occasions and its been a huge hit Every Single Time! Thank you for the recipe.
Amazing! I made it for my mom’s birthday and it was just a delightful cake. This is a must keep!
Best chocolate cake I have ever had although by the time I had the final product it was so very rich . Warning, serve in small portions. They can always go back to more. A definite keeper!
Looking forward to trying this, but why is this recipe not recommended for cupcakes? I need to make both cake and cupcakes and wanted to use this recipe for both.
Hi Jonelle, you can absolutely use this recipe for cupcakes — one batch of batter will simply yield more cupcakes (2-3 dozen) than the chocolate cupcakes recipe (1 dozen). Enjoy!
Wonderful, thank you!!
Have you ever made a chocolate orange cake? I was wondering if I could add orange zest and maybe a little orange juice? I’m not sure the best way to adapt it! Any suggestions?
Hi Lindsey! We haven’t tested it ourselves, but you can try adding orange zest to this cake batter and try replacing *some* of the buttermilk with freshly squeezed orange juice. You could also try adding some orange extract in addition to the vanilla extract (don’t leave out the vanilla completely). Let us know what you try!
I made this cake as a trial run for my dad’s 60th. He loves an indulgent chocolate cake and a lot of chocolate cake recipes produce a dry cake with a granulated texture. I was dubious about adding the coffee and the coffee powder, but I thought I would give it a whirl as it says that you can’t taste it, it just adds to the chocolate flavour. I could definitely taste coffee, it was more of an aftertaste than a flavour however. Irregardless it’s gone down a storm, my dad said he can’t remember a better chocolate cake and it even converted my -vanilla sponge only- other half that chocolate cake (done right) is a winner! I will make it again without the coffee to see if its even better for me as I hate coffee!! But for my dads upcoming 60th I shall make it just as I did last time!
Hi Sally. I was wondering if this cake is on the sweet or bitter side? I’m making it for my boyfriend’s birthday, but he likes sweet. Can you help me out?
Hi Maddi, this cake is sweet, so it should be perfect for your boyfriend’s birthday. Let us know how you both like it!
Brilliant recipe!
So easy to follow. I normally end up tweaking things the second time I make them but this one is spot on. The only change I made was just using 300g icing sugar in the buttercream just because I find buttercream quite sickly so I tend to add the sugar slowly and keep tasting as I go.
Serving tip: popping your slice in the microwave for 30 seconds then serving with some double cream takes this to the next level!!
Hi Sally! Your blog is absolutely the best, I am addicted to your baking! Can you please let me know if the oven should be on fan mode for the batter of the chocolate cake? Thanks a lot!
Hi Alina! All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
This is now my go to chocolate cake recipe! Delicious with a cup of milk and I don’t even like chocolate that much. Will definitely be making again. One question though. Do you think I could halve this recipe to make a smaller cake? I made this for a crowd the first time, but I would like to make it again this time just for my family for us to enjoy. Thank you for all your yummy recipes.
Hi Leslie! You can halve this recipe for one 9-inch cake if desired. Same bake time and temperature. Use a toothpick to test for doneness. We also have a small one layer 6 inch chocolate cake if you’re interested. Same great flavor!
Hi Sally! I have been loving your website! I made all my holiday cookies from your blog, they have been such a hit with family and friends. I want to make this cake for my daughter’s 6th birthday next week, she’s quite the chocolate lover. While I trust everything you have written about baking (and love the science!), I can’t help but be concerned about adding the hot liquid to the batter. Can anyone reassure me that this will not curdle the eggs? Is there some science behind how it will not happen?
Hi Natalie, The hot coffee (or water) is the last thing you add. The eggs are already fully incorporated into the batter by the time the hot liquid is added so they won’t scramble! 🙂 With this amount of cake batter, we need a hot liquid to break up the cocoa powder lumps resting in all that flour.
Absolutely the best chocolate cake I have ever had!! I am an experienced baker and have tried numerous chocolate cake recipes and let me tell you this is the one! It’s was so moist and had such a deep chocolate flavor it’s was seriously amazing. Thank you Sally for your amazing recipes!
Hi Sally,
I want to do the cake in a 9×13 inch baking pan. But instead of the frosting inside I’m wondering if I can put soft caramel candies to have them melted in the middle? Can I also switch the butter cream frosting for your chocolate cream cheese frosting recipe?
Thanks!
Hi Élodie! See recipe notes for 9×13 baking directions. We haven’t tested putting caramel candies into this cake, but would love to hear how it goes. Chocolate cream cheese frosting would be delicious. Enjoy!
This recipe is so easy to follow and make I have never made a cake before and due to lockdowns I wanted to surprise my partner with a cake for her birthday.
We both loved it so much.
My only complaint is now I have to make all the cakes because its so good.
Thank you so much your amazing
Best chocolate cake I have ever made and or tasted! My son’s 5th birthday was yesterday and he wanted a chocolate snowman face cake. He was born in a car at the beginning of a snowstorm, so I guess an April snowman cake isn’t all that off season for him. I frosted it with your vanilla buttercream, a fondant carrot nose, chocolate ganache dots I made for the nose and eyes and a fondant blue and yellow fondant bow tie on the bottom. His eyes lit up when saw it and we all devoured our slices. It was so good I kind of want to hide a few slices in the freezer for myself! Thanks for the awesome chocolate cake recipe!
What a sweet and memorable birthday cake! We’re so glad to hear it was the perfect addition to your celebrations. Thank you for using this recipe!
Hi Sally, I made this cake the other day and the whole family loved it. My son wants a vanilla cake for his birthday. Do you have a recipe for a white cake with the same density as the chocolate cake? Thank you
Hi Susan, we’re thrilled your family enjoyed this cake so much! We suggest our white layer cake— it has wonderfully vanilla flavor. Or, for a 3 layer cake, use our vanilla cake recipe. Both are soft and fluffy. Or if you are interested in a vanilla sheet cake, we recommend this recipe. Hope your family enjoys this one just as much!
I eat low carb so I personally won’t be able to partake much. That having been said this is now my favorite chocolate cake recipe. I was looking for a recipe to make for my chocolate lover friend’s birthday. After reading the information you provided on types of cocoa and differences between baking soda and baking powder, etc I felt confident that this would be a good recipe. I was not disappointed. I like smashing a bit with my fork and having it stick there. So moist. I love it. Thanks so much for sharing it. Hope you don’t mind if I share a link to your site. 🙂
Amazing recipe!!!! My first ever layered chocolate cake. Made it yesterday for my uncles 75th Birthday and it was a hit. I did the sour cream version and it turned out so moist, delicious and had a very stable structure. Though, I slightly altered the recipe, did add dark brown sugar instead of caster in the cake batter and reduced the quantity to 300g icing sugar in the buttercream. I also added 50g each of dark and milk chocolate(melted) into the buttercream to get a more velvety icing. Will surely be making this cake for a lot more events now.