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! I’ve tried (and loved) your lemon cake recipe and I wanted to ask if melted butter can be used instead of vegetable oil for this chocolate cake recipe. Thanks!
Hi Dami, we don’t recommend melted butter here. Oil is best for a supremely moist cake. Hope you enjoy it!
Would this work as a tiered cake? Say 2 layers of 9 inch and then the second tier would be 2 layers of 6 inch? I am happy to play around with quantities but would the sponge be strong enough to hold a second tier?
Hi Mary, unfortunately we do not recommend this recipe as the bottom tier for a cake—even the sour cream version is a bit too light to support a top tier. You could use it for a top tier, though, with a different flavored bottom tier.
I’ve made this cake several times and always turns out perfectly every time. I like smaller portions so always freeze one layer for later use. I’ve used Kahlua coffee liqueur instead of milk in the buttercream and it is delicious with a nice delicate coffee flavor (not suitable for kids).
This is absolutely the best scratch cake recipe ever! Sometimes I cut the recipe in half to make/bake a single layer for my husband and me.
The most requested dessert for family dinners. Kids and grandkids love it!
I made this cake but added more coffee to it and made coffee frosting Instead for my moms birthday, she loved it and I’m so so happy, thank you Sally!
Hi, do you think grape seed oil would work?
Hi Jennie, we haven’t tested it, so we’re unsure of the exact results. For best results and taste, we recommend sticking to a more neutral tasting oil like vegetable, canola, or melted coconut oil.
My son wants a chocolate cake for his birthday, but wants vanilla frosting instead of chocolate. Would this cake be good with your vanilla buttercream frosting? Or do you have another recommendation?
Yes, definitely!
I don’t have espresso powder, but I do have coffee extract. Could I substitute espresso powder for the coffee extract?
Hi Don, you could certainly try some coffee extract instead. Let us know how it goes!
This turned out PERFECT! So very moist and perfect!
Hi can I use 8 inch Tins instead of 9 inch?
Hi Christine, you can use the recipe as is for a 2 layer, 8 inch cake (bake time will be a bit longer for the thicker layers but same oven temperature). Or, see recipe Notes for making a 3 layer, 8 inch cake. Hope it’s a hit!
Thank you So much how long do I have to bake it for, for an 8 inch layer?
We aren’t sure of the exact time, but it will be a little bit longer than the 9″.
Tried this for a chids birthday. Left out expresso and reduced sugar to 1 1/3 c. Was plenty sweet and moist. Everyone loved it.wull use it again. I like how easy it is to make.
I loved this recipe so much!! I made a cake for a friend!
But I have a question with this recipe can I make cupcakes?
Hi Saydee, Here is our favorite chocolate cupcakes recipe. Same unbelievable texture as this cake!
I made this cake yesterday for my daughter’s birthday and it was fantastic! Very moist and fudgy and the buttercream was delicious! My entire family loved it, so many compliments. I made it exactly like the instructions and it came out perfectly. Thanks so much for sharing!
Hi! I would like to bake this cakr for my son’s 9th birthday but I feel there is SO much sugar in it. Can I use less sugar in the chocolate frosting maybe? Thank you
Hi Denisa, while you can certainly try reducing the sugar in the frosting, keep in mind that the confectioners’ sugar is what helps thicken and give the frosting its texture, so it will be thinner with less. Hope the cake is a hit!
There’s sooo much sugar in cake that a little more won’t really make much of a difference in terms of glucose spiking etc. So I wouldn’t worry too much as long as you aren’t eating one of these cakes every day. Happy birthday to your son!
Hi there Sally, how would I make this into 3 8” tins?? Would the current recipe be enough and each layer a good quantity? Thanks 🙂
Hi Ash, you can use the recipe as is for a 2 layer, 8 inch cake (bake time will be a bit longer for the thicker layers but same oven temperature). Or, see recipe Notes for making a 3 layer, 8 inch cake. Hope it’s a hit!
Can I halve this recipe as still produce the same result?
Hi Bea, you can halve this recipe if needed. Or, here is our recipe for a single-layer, 9-inch chocolate cake.
I am not a big “recipe review writer” but had to come back to your page to say this recipe is amazing! LOVE ingredients in grams. I made it as a 2 layer birthday cake. Used your chocolate buttercream (1/2 recipe) as filling and Wilton vanilla buttercream as top icing. It’s so moist! I think it got even more moist after a day of sitting in the fridge. Thanks again for an excellent recipe!
wonderful cake, I omitted the butter cream and used Sicilian Blood Orange marmalade between the layers and on top. It tasted amazing.
Great recipe, it has become my new go to when going to a dinner party.
Why is your frosting dark colored and mine is light?
Hi Gladys, exact coloring can vary based on the exact brands of ingredients used, but it’s likely that your buttercream was whipped longer than ours. The longer it is mixed/whipped, the more air that will be incorporated and give it a lighter color. An easy fix for next time!
I loved this receipt, everyone always loves it when I make it. I have someone in the team who is gluten free, what flour would you recommend as an alternative?
Hi Catherine, we haven’t tested a gluten free version of this cake. If you were to try a gluten free flour, we’d recommend starting with a 1:1 gluten free all-purpose flour like Cup4Cup — but again, we haven’t tested it to know the exact results. Let us know if you decide to give it a try!
I made it the other day with Bob’s red mill gluten free flour and coconut milk instead of regular milk. It was pretty good!
I never have luck with chocolate cakes (always dry or bland) but this recipe is great. I followed it exactly as written and turned out perfectly. Was a big hit.
Can I use unsweetened chocolate instead of cocoa powder? I have some I need to use up and I’ve always loved your recipes, I’ve made so many over the last few years and they always amaze me.
Hi Michelle, this recipe was formulated to use cocoa powder and we haven’t tested using baking chocolate bars instead. You could use your bars to instead make chocolate ganache to cover the cake (in lieu of frosting) or here are all of our recipe that call for chocolate bars.
This was my very first time baking a cake and it went great! I used a 20cm pan so I could cut it in half instead of baking 2 separate cakes as I don’t have a big oven. The cake needed a lot longer (think I had it in for 35-40 minutes?) & I took it out of the oven when the cake tester came out with crumbs but no batter. It turned out super moist and springy. Had great height too!
Next time I will make a different filling instead. The buttercream is great but I think it would be nice with something fresh with fruit or something
I really love this chocolate cake recipe. I use it for all my event cakes like birthdays and weddings. Under fondant or buttercream. Tall cakes-one tier stacked four layers high. It stays moist. I make the sour cream version and I do bake at 335* instead of 350* simply out of habit.
This is the best chocolate cake ever! This is the second time I make it and it’s brilliant! Thanks for such a lovely recipe xx
This is my first success with a cake from scratch. Thank you for giving the ingredient measurements in grams as well as cups! I think it made a big difference in the way it turned out.
It chocolaty and moist and looks so pretty! I didn’t have expresso powder but I used the black coffee, and I put it in the refrigerator after I frosted it.
So good! I highly recommend weighing ingredients instead of measuring. It’s much more accurate.
Where do you see measurements in grams??
Hi Rachelle, they’re listed in parenthesis right after the volume measurements in the ingredients list.
I wanted to bake a 3-tier cake. Chocolate above 18cm, birthday cake 22cm, chocolate below 26cm. There isn’t baking times for either size (18cm and 26cm). Would you be able to help me?
Hi Vanessa, we’re unsure of the exact bake time for those sizes, but keep a close eye on them and use a toothpick to test for doneness. Unfortunately, we don’t recommend this chocolate cake as the bottom tier(s) of a tiered cake, because it is simply a bit too light. So sorry about that!
Hi. I made the chocolate sour cream version, it tasted awesome. I made this for the checkerboard cake, but when I cut the rings the cake kept falling apart when I tried to handle the pieces to re-assemble them.
Can we top this cake with a thick ganache?
Hi Jenny, absolutely! This cake is wonderful with chocolate ganache in lieu of frosting.