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
This cake is hands down the best chocolate cake I have every tasted! I did use a whipped cream cream cheese frosting instead of the buttercream, along with a drizzle of caramel, but the cake is so awesome just is!
This is the best chocolate cake I’ve ever baked. Thank you so much for this recipe. It works everytime. And my friends won’t stop asking for more :).
Hi. Can I add chocolate chips to the cake or will they sink to the bottom of the batter when baking?
Thanks
Hi Rachel, You can add 1 cup (180g) of chocolate chips or finely chopped chocolate (semi sweet or dark) if desired. Use the sour cream version detailed in the notes, which creates a slightly thicker batter to hold them up. Enjoy!
I loved the chocolate-ness of it, but changed two things:
Added 1 1/3 c. of sugar (a bit too sweet)
Need to reduce the salt to 1/2 tsp.
Way too salty when you reduce the sugar. My teens couldn’t eat it!
To compensate, I scored the cake, stuck it in the oven and baked it for 8 minutes at 225 F. The icing melted and filtered through the cake reducing the salt flavour.
I also didn’t want a tall cake so put it in a 13×9 pan for 42 minutes.
Hi, Just wondering if the oven temperature is for standard or for fan assisted? How long would it need to bake in 2x 8 inch round tins? Thank you
Hi Helen! All of the recipes on this site are written for conventional (not fan) settings. We’re unsure of the exact bake time for two 8 inch pans, so use a toothpick to test for doneness!
Tried many cake recipes but nothing came close to your chocolate cake Sally. My question is how to make the coffee. What proportion of coffee to water should I use to brew?
Also, I want to bake a 3 tier cake. Each with 4 layers. Approximately how much batter will I need?
Hi Deepthi, you’ll want a cup of hot coffee here. It’s best to follow the directions on your bag of coffee for the proper proportions. As for the tiered cake, unfortunately we don’t recommend this chocolate cake for bottom tiers/middle tiers. Even the sour cream version is sturdier, but not quite stable enough for holding tiers on top. We do recommend some other flavor options in this post. Hope this is helpful!
This recipe did not work. The inside of the cake was hollow and looked like a flourless molten cake. No structure at all. Probably going to throw away and head to the grocery store.
Baking is a an interesting art form in that it’s success is based on chemistry more than any other culinary delight. Technique and proportions have a lot to do with getting the chemistry “exact”. I would try one more time and follow the recipe instructions precisely.
Sally
I baked my cake this morning and just made the buttercream. Is it better to assemble and frost the cake today for tomorrow’s party? Or Should I frost and assemble on the day of the event? If today, then should I keep tightly covered in the fridge?
Hi Tania, you can do either! After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day. Otherwise you can assemble the cake tomorrow – see recipe notes for make-ahead instructions. Hope it’s a hit!
Hi love this recipe so much- always a winner with family and friends. Want to try adding nuts into the actual cake mix, do you think that would work and what nuts would you recommend? Thanks!!!
Hi Francesca! Chopped walnuts or pecans would be a wonderful addition to this chocolate cake. You can add 1 cup – use the sour cream version detailed in the notes, which creates a slightly thicker batter to hold them up. Enjoy!
I want to make this cake and have 2 questions.
1. Will this quantity be enough for 2 – 9.5 square tins?
2. Can I add chocolate chips to the cake batter?
Hi Stan, the recipe as written will fit into 2 9.5 -inch square pans, though the layers will be thinner. Feel free to 1.5x the recipe if desired! Here is everything you need to know about converting recipes to different Cake Pan Sizes. You can add 1 cup (180g) of chocolate chips or finely chopped chocolate (semi sweet or dark) if desired. Use the sour cream version detailed in the notes, which creates a slightly thicker batter to hold them up. Enjoy!
Thanks for this, made 6 cakes and they all turned out delicious and most of them have been eaten. Adding chocolate chips to the cake batter was a surprise to all as they were not expecting this. I do like the addition of sour cream and cakes are still moist and hold the chocolate chips well. Thanks for the recipe and your advice.
Hi Sally! I absolutely love this cake and was wondering if I could make it in two 6×3 inch pans? Maybe just bake it longer at a lower temp?
Hi Kassie! We recommend sticking with the cake pans listed. Using deep cake pans with this delicate batter could lead to your cakes collapsing.
This is the best chocolate cake recipe and chocolate buttercream recipe ever! It’s now my staple that I make for my family and friends year round. Very addicting!!! Thank you Sally!
Hi. I just baked this cake decided into two baking tins 8″ . Though it looks delicious, it doesn’t have the height as shown in pictures or the video. Can you guide me?
Hi Leos, This isn’t a particularly tall cake. How was the texture of the cake when you sliced/ate it? It should be extra soft and spongy. If it didn’t rise properly then it would be very dense. If that happened you can check out this post on How to Prevent a Dense Cake to help troubleshoot. I hope this helps!
Hi Sally! I bake this cake a lot and it is by far the best chocolate cake recipe and very easy to make! Baked it on Sunday again as a top tier to a birthday cake and filled it with salted caramel buttercream. It was a huge hit! I also do your super moist chocolate cupcakes! That is the only recipe I use!! Thanks so much for sharing these amazing recipes. I struggle a bit with vanilla cupcakes. I get so many requests for vanilla cupcakes and cakes but they always fail me..
Looks amazing!!! Would it be sturdy enough to double the recipe and stack four layers? They would be all the same size and not tiered.
Thanks in advance
Hi Elaine, We recommend making this batter twice (do not double) for a total of 4 layers. This will prevent over or under mixing a large quantity of batter. Using the sour cream version of the recipe (detailed in the recipe notes) will yield a slightly sturdier crumb that will be better for a 4 layer cake. We hope it’s a hit!
Can I add chocolate chips to this batter or will it sink to the bottom of the cake when baking?
Hi Rachel, You can add 1 cup (180g) of chocolate chips or finely chopped chocolate (semi sweet or dark) if desired. Use the sour cream version detailed in the notes, which creates a slightly thicker batter to hold them up. Enjoy!
Whilst it’s delicious, the texture of the cake is dense. Masses of sugar and butter but I managed to make two cakes as the frosting recipe makes too much filling and topping. It’s nice but I’ve made better!
I love the recipe and my cake is nice and soft❤️❤️❤️
This looks very similar the Wegmans Ultimate Chocolate cake which I’ve been trying to recreate. Are you familiar with it and does it taste familiar?
Hi Sue, we’re actually not familiar with that chocolate cake but let us know if you give this recipe a try! We would love to hear how it compares.
Thank you for such a great recepie. Easy to make and tastes soooo good. All your recepies are great.
My kids love it. I only add one package of whipping cream to make it more creamy and less sweet. Thank you.
Lately I’ve been slicing my cake layers in half horizontal so I’d have a total of four layers.
I find it makes for an more even distribution of icing to cake.
What is your opinion on doing this for the chocolate cake? My daughter is visiting tomorrow and she requested your chocolate cake.
(I did it for the carrot cake and it worked well).
Thank you, I value your opinion as your recipes are always a hit.
Hi Susan, these cake layers are fairly delicate, but with a careful, steady hand you should be able to slice them in half. Let us know how it goes!
Hello Sally,
What would you do if one wanted to bake in 8inch square tin. I don’t have round cake tins.
Hi Jennifer, this cake will fit nicely into 2 8-inch square baking pans. We’re unsure of the exact bake time though.
Thank you for your prompt reply. I am happy to not have to add 1/2 of a recipe to make a larger cake.
Jennifer
Made the sour cream version yesterday, as per the recipe, complete with buttercream frosting, but no chocolate chips, (3 layer 8” round) and it was fabulous. I notice in the notes you say you can freeze it with the frosting. I want to freeze half – any suggestions for best success? Just in and air tight container, or does it help to cover exposed cake parts with plastic wrap? Thanks! Love all the recipes of yours that I’ve tried!!
Hi Donna, if you’re able to wrap the leftover cake/cake slices in plastic wrap and then place them in an air tight container, that will be your best bet. So glad you enjoyed the cake!
Hi, I was wondering if this recipe could be used for cupcakes? And if so, how many? this recipe is a little bit different than your chocolate cupcake recipe. I am planning on using several egg/oval shaped cupcake pans, and then put 2 together to make a football, to be then covering with chocolate icing/poured ganache, and then white piping for the “laces”. Thanks!
Hi Barbara, This cake batter will make 2-3 dozen cupcakes with the same baking instructions as the chocolate cupcakes. See the recipe notes for details.
I baked this cake two weeks ago to rave reviews from all my friends, my landlady and the chefs and bosses at work frothed it!
I usually have used a different recipe which continuously was unreliable. And FINALLY found this recipe which delivers in the best possible way a very moist, rich, decadent divinely beautiful cake. The buttercream is also delightful.
Only change I made was using a tad less sugar in the cake and the icing. I also froze one layer as advised and it also turned out beautiful… I’m being a bit cheeky and serving them as one cake each layer and freezing one of them for later!
Thanks so much, and thanks for the wicked tip in warming the fridge cold egg in warm water for ten mins. Stoked with that trick!
Love this recipe! It’s a blockbuster at work. Everyone loves it! I also added 3 overripe bananas, same and decreased the amount of sugar as bananas are sweet already. Still works, still taste amazing!! Thank you
I’ve baked this cake before and loved it. Planning on making it for my moms birthday this year. Would this be enough batter for a 4 layer 6inch cake?
Hi Shelby! This recipe yields about 6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions. Or, you can make two batches of our Super Moist Chocolate Cupcakes instead — one batch yields 3, 6 inch layers, so two batches (mixed separately!) would give you enough for your four layers + some leftover cupcakes.
Hiya, want to make this for my sons 18th birthday. Instead of the buttercream can I but a thin layer then round the sides use kitkat fingers and top with chocolate bars. Will it be big enough. The 9inch tins are they tall or shallow tins. Tia
Would the buttermilk cake or the sour cream version work better for stacking? (Making a two tiered cake!)
Hi Mei! The sour cream version is more sturdy, but we don’t recommend it for the bottom of a tiered cake (it’s still not sturdy enough). We do list some tiered layer flavor suggestions in this post. Perhaps you could do another flavor on the bottom and a chocolate tier on top? We’d love to know what you try!
I love your recipes❤️My question is that this recipe is for 2×9” pans and I need to bake a 12×18 sheet cake, do I need to double the recipe?
Thank you
Hi Nargis! The recipe as written works well for a thin 12×18 sheet cake. Bake time is about 20 minutes, but use a toothpick to test for doneness. And for reference, here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hi Sally,
I love all the recipes I have tried so far. My family does prefer our cakes less sweet. If I reduce the sugar by say 1/4th cup here would I need to reduce the qty of wet ingredients perhaps?
Hi Natasha! Sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended.
I am sorry if this has already been asked, but how much can I reduce the sugar with it still being sweet? Only worried about all the chocolate becoming too overpowering to these guests who don’t like overly sugary things.
Hi Rawan, Sugar is used for moisture and texture in baked goods as well as taste. The cake itself is not overly sweet. You can certainly try reducing the sugar, but the resulting texture will be different than intended.
Would this work as a three layer 4 inch smash cake, for a first birthday ?
Hi Haley! Definitely, but it will be much too much batter. You could make cupcakes with the extra batter, or make the batter for our chocolate cupcakes instead – it should be close to the right amount you’ll need!