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
Made this multiple times. Gets better every time. Very moist. My kids have a milk allergy so I use vegan butter and soy vanilla creamer. Stellar!
I’m making this cake for a Friends-giving this Saturday and I was wondering how to make it into 3 9inch layers. Is there enough batter in the recipe already or do I need to make one and a half of the recipe or double it?
Hi Anne, you can also prepare this cake as a 3 layer cake, with the recipe as written. See recipe Notes for full details. Hope it’s a hit!
I have made this cake 2 times now, but didn’t use Expresso, did use coffee though. It turns out just so perfect! Melts in your mouth! Thank you so much for this recipe! Oh, 1more thing, didn’t have Buttermilk, so used 1 cup milk and a TB spoon of white vinegar let it set. Just fine! Will definitely keep making it.
Really delicious cake and frosting. I’m normally not a frosting lover but this stuff was amazing!!!
Foolproof chocolate cake recipe! My three kids and husband are chocoholics and go crazy for this cake. I make a three layer cake using the sour cream version, with hot water and espresso powder, ganache filling, whipped ganache on the outside and sprinkled with mini chocolate chips. I’ve made this at least 15 times and delicious every time. My daughter asked for cupcakes at her birthday party. Can I use this recipe to make cupcakes? I’ve had such great success with this recipe, I am afraid to try a new one.
Hi Sami, we’re thrilled to hear how much your family loves this cake! You can use this batter for chocolate cupcakes—it will yield about 2-3 dozen. You can follow the baking times and directions from these chocolate cupcakes.
My go-to chocolate cake! I have made this cake several times and always have great success. I make the sour cream version, use coffee, and espresso powder. The cake is moist yet sturdy and just delicious! I have made it the “triple chocolate” way – not too chocolatey, which is a good thing. I used mini-chips on the sides. The last two times I have made this with Sally’s Vanilla Swiss Meringue Buttercream (my fave, even though I haven’t been able to make it perfectly yet). Highly recommend. Thanks, Sally, for another great recipe!
Hi Tiva, we haven’t tested this recipe with any egg substitutes, but let us know if you do. If you’re interested, here are all of our naturally egg-free recipes. We hope you find some to enjoy!
hey Sally, how much frosting does the attatched buttercream recipe yield? I want to see if I could substitute it with any other frosting recipes
Hi Janine, this recipe yields about 3 cups of frosting or so. You can certainly swap with another favorite frosting if you prefer!
Simply irresistible
This is BY FAR the BEST chocolate cake recipe I have ever made. Thank you so much for this!!!
I haven’t baked a cake in years. I have had so many issues and dense cakes that I gave up. My daughter’s 2nd birthday is coming up and I want to make her birthday cake. I made this one today and OMG, it turned out SOOOOOOO good! Weighing my ingredients had been a game changer. This recipe is so moist and chocolaty! I can’t wait for her to try it!
Can I get a video plz
Hi Julie! You can find the recipe video below the instructions in the recipe card above. Happy baking!
Even a newbie can make this cake! I literally googled “what to know before you bake a cake”, and came upon Sally’s blog with answers to questions I didnt know to ask. Armed with all that great info, I thought I’d try her most popular chocolate cake. I chose to do the sour cream version, subbed Folders instant coffee crystals for the espresso powder, used cheap Hershey’s natural cocoa, and the only buttermilk my store carries is a lowfat 1% so I used that. I even had to buy 9″ cake pans as I didn’t have any. It cooked in the least amount of time (23 minutes) came out of the pan clean after cooling, and I used all the frosting. It was very good, moist and a hit. Thanks for a great rep under my belt! Lastly, I used regular table salt, didn’t know if kosher or sea salt could be used…? Thanks!!
This was the BEST chocolate cake I ever made!! I read through the recipe first, reading all of Sallys notes. I used the sour cream version and was sure to decrease the buttermilk and hot coffee as stated……AMAZING! I used Sally’s chocolate cream cheese frosting only because we don’t like frosting that’s too sweet and that little bit of tang from the cream cheese is just perfect! My cakes were perfect at 23 minutes. Thanks for another slam-dunk Sally!
The icing is perfect and lush. But this recipe for the cake doesnt work well. I baked my cake around 32 minutes and it was still a bit gooey on the inside even though the outsides were getting a bit overdone. yes i had the temp correct. i’ve made this cake three times now and twice it’s not been very good – once it came out fine no idea what i did differently. just be careful you dont put too much hot water in the batter when you do the coffee – or batter will be too watery. use about half the water or a tiny bit more.
***WORST** CAKE** EVER!!! I make TONS of cakes. As in a lot of cakes. I have great equipment and technique. I followed the recipe to a t. The center caved in. It completely FELL APART when I tried to spread the frosting. I even warmed it up as the notes suggested. It went straight into the trash. I guess it’s a store bought cake tonight. My tip is to use a different recipe.
Hi Brett, it sounds like the cakes were under-baked.
Will this recipe hold up if made in 4 8”x2” round pans? I like my cakes a bit taller.
Hi Shana, you can use this recipe to make a two or three layer 8 inch cake. The layers would be quite thin if using 4 8 inch pans, we haven’t tested it – but let us know if you do!
If anyone else lives in a country where non-Dutch cocoa powder is almost impossible to get, I made this with Dutch-process cocoa and used 1.5 tsp baking soda and 1.5 tsp baking powder and it worked well.
The cake is excellent but the recipe gives an absurd amount of frosting. I halved the amount and I still had more than needed to sandwich and cover the cake.
Fabulous!! I have baked this cake many, many times! Thank you!
Hello Sally! What a lovely recipe! I have a question. Any reason why you added sugar to the dry ingredients and not the wet? Was wondering.
I’ve done it both ways with this cake, and either are fine!
I use Sally’s recipes all of the time and I prefer to make 6 inch cakes so I just bake them in 6 inch pans and have extra layers. I freeze any extra layers and use them for other occassions.
I LOVE this recipe! I want to make this for my coming bday, but I was wondering: can this be turned into a fault line cake? Or, is it not going to be strong enough to handle 3 layers and the fault line? Also, I would love any tips, a recipe, and advice for a fault line cake. Thanks!
Hi Laura! We’ve never made a fault line cake, but they’re so pretty! We would definitely recommend the slightly sturdier sour cream version detailed in the recipe notes if you give it a try.
Turned out great! I used the regular version of this chocolate cake and followed a basic video by Cupcake Jemma for a fault-line cake. Decorated the fault line with mini Andes Mints. Thank you for all the great recipes!
Absolute knock out. Got tons of compliments and basically licked the plate. Made with your not so sweet frosting. Amazing!
Hey Sally,
What do you think of high-fat vs. low-fat natural cocoa powder? Most natural cocoa is in the range of 12-14% like Cacao Barry Nature. But there are a couple that are in the range of 22-24% like Penzey’s. I’ve read that high fat natural cocoa can prevent a proper rise (this is Barry Callebaut’s take) while others (like Stella Parks) say that the additional cocoa butter has no effect other than increased richness. I’d love to hear your opinion!
22-24% is unbelievable in baked goods! Penzey’s is great, and so is Ghirardelli. (Both are usually easier to find in grocery stores and online). I haven’t noticed an effect on rise in cakes, brownies, or cookies when I use a higher fat cocoa vs something like Hershey’s (which, honestly, works just fine in this cake because there is so much other richness here!). In most cakes, brownies, and cookies, you *will* notice a slightly deeper, richer cocoa/chocolate flavor when using a higher fat cocoa.
This was really good but a little hard to work with. The cake is so moist and on a cold fall day the frosting was a little firm so I had to pop my cake in the freezer and warm up the frosting a bit for it to work. But really good. Now that I know this cake better it will be easier to work with. I cutbupbsome peppermint bark for the top.
I have made your chocolate cake recipe tons of times and lately have been making your version with sour cream and buttermilk. Compared to Ina Garten’s Beatty’s Choc Cake, where she uses a dark cocoa, not natural, can you tell me why you use natural with this recipe, as opposed to, say Hershey’s Special Dark? Thank you! I know this is all science, so I appreciate the feedback. 🙂
Hi Paula, natural cocoa really is best here. Dutch cocoa is more mellow in flavor so it may not taste as chocolately. If you are interested in reading more about them you can check out this post Dutch-process Vs Natural Cocoa Powder.
I l loved this recipe so much the cake was very moist
I am wondering what temperature to use for a glass, 13 x 9” pan. It is baking at 350 degrees and it is looking like the sides are much more done than the middle. ees now and
Hi Karen, You can bake this cake in a 9×13-inch baking pan. Same oven temperature, about 35-40 minutes bake time.
Hi Sally I have made this cake a few times. My last outing it came out dry. I baked it the same amount of time as usual and in the same oven. I have been using your source cream mixture. Do I need to begin checking for the cake to be done earlier. I did not frost until the next day and did wrap and refrigerate the layers apart from each other
Hi Peter! Yes, we would definitely keep an eye on the cake while it bakes and check it earlier. Even just a minute or two too long in the oven can dry out cakes!
Hi there! I’ve made this cake before several times and it’s always a hit with any crowd! I’ve always used coconut oil in place of the vegetable, but this time I’m out and only have avocado or olive oil. Would either of those work instead? Or melted butter? I wasn’t sure about the potential flavor changes, although avocado is pretty mild. Butter would be my first choice but I wasn’t sure if it would change the texture! Thanks for any feedback!!
Hi Megan! Butter isn’t ideal for this cake, it really needs oil. A neutral oil is best – avocado may work well.
Hi, does the cake have a coffee taste?
Hi Linda, the chocolate cake will not taste like coffee, we promise! The espresso powder is optional, but we recommend its addition because it enhances the chocolate flavor. We hope you enjoy it if you give it a try!