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
If I want to make 3 tiers using 8 inch tins, do I need to amend the recipe and bake more? I want to make a stacked layer cake. Thanks!
Hi Jess, see the recipe notes for a 3 layer cake. Hope it’s a hit!
Hello…can i make this same recipe without eggs….or do i need to change anything?
Hi Pooja, eggs are an important ingredient here and we haven’t tested any substitutes. Sorry we can’t help more!
Hi Sally, I’m looking at making a 4 layered birthday cake using this recipe, then decorating with fondant. Any tips for making it into 6 inch cakes? Thanks!
Hi Ayala, this will be too much batter for a 6 inch cake. Instead, you can use the batter from these chocolate cupcakes. It yields the perfect amount for a 3 layer, 6 inch cake. You can follow the baking times and directions for 6 inch cake recipes. Let us know how it turns out!
First time baking chocolate cake from scratch. Recipe was easy and delicious! Even my non-chocolate loving hubby asked for a second piece! I used a 9×13 coated pan and it only baked for about 25 mins. And the chocolate buttercream was amazing! Another winning recipe from Sally
I loved the taste, and I was surprised by how quickly everything came together. I didn’t have butter but I was craving a chocolate cake, I’m so happy to find this one! Everything I do from Sally’s Baking Addiction is good and this cake was no surprise. From now on, this will be my chocolate cake recipe!! Thanks so much for all the explanation and details.
This recipe is top tier! I used the cake part of the recipe as a base for my Black Forest Cake, and added 3 T of Crave Chocolate Cherry Liqueur to the batter. Yum!
My mom and I got a sweet tooth, at like 11pm, and decided to make cake because we saw it on tv. We made it, took an 1 but we were goofing around . best cake ever.
My husband is a chocoholic and absolutely loves this cake! It is a family favorite!
OMG! I don’t make cakes, often. Cookies, breads and pies, sure. But not cakes. I made this for Christmas. The recipe is so easy, I did the sour cream version. The cake was moist, the crumb tender, and the flavor, OMG! What I love about the frosting is that it’s not too sweet, which is a strange thing to say about frosting. You can taste the richness and smoothness of the butter and cream and it’s not like eating a spoonful of chocolate flavored sugar. Just, OMG!!!! It’s rich, and definitely chocolate. Thank you, Sally!!!!!!!!!!!!
We’re so glad you love this cake, Linda!
I was wondering if a little dark rum could be added to the cake batter.
Hi Brenna! We haven’t tested it, but you could try replacing some of the coffee or buttermilk with dark rum.
I loved this recipe, i have never eaten any better cake in my life
I only have one 9-inch cake pan. Can I bake the layers one at a time? If so, can I let it cool outside the pan after baking so I can bake the next layer immediately? Or does it really have to cool inside the pan?
Hi Mae, you can bake your first layer and leave the remaining batter loosely covered at room temperature until you are ready to use the pan again for the second layer. We do recommend letting each layer cool in the pan. We hope you enjoy this cake!
Can I use melted butter instead of oil? Replacing it with the same quantity as the oil?
Hi Trish, we don’t recommend melted butter here. Oil is best for a supremely moist cake. Hope you enjoy it!
The BEST chocolate cake ever. My mother-in-law raved and this is the first recipe she’s ever said anything about. Amazing recipe!
I’ve made this chocolate buttercream and it was delicious. Was wondering if whiskey could be added to the cake batter to give it a hint of whiskey flavour? If so, how much would you recommend?
I was wondering the same thing but using dark rum instead of whiskey.
Hello! My daughter wants a two tiered chocolate cake for her 16th birthday. Can I somehow use this recipe for that?
Hi Kristin, 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.
This is definitely the best chocolate cake I’ve ever made. I followed it exactly as directed and it was a massive hit. It is indeed very chocolate, moist and morish. Fudgey rather than light. I’ll definitely make it again. I was quite surprised to see it cooked through in such a short time given how thin and runny the batter was. I also chose to use decaf coffee as it was for children too. Thanks for the conversions to grams and mls.
I love this chocolate cake recipe but am glad to see the sour cream version. I have used the original version for your German Chocolate cake twice and it was a huge hit. I find the original version delicious but the crumb a little too delicate for my taste. Look forward to making the sour cream version!
I love chocolate but HATE coffee. I know it is sometimes used to enhance the flavor of chocolate. Is there something I can substitute for instead of coffee.
Hi Therese, yes, you can use hot water instead of the coffee. Enjoy!
I’d love to replace the oil with butter. Would you use the same amount of melted butter as oil?
Hi Rebecca, we don’t recommend melted butter here. Oil is best for a supremely moist cake. Hope you enjoy it!
I noticed some inconsistencies in the gram measurements, for example, 1 and ¾ cups of all purpose flour is 219g, while the same measure of granulated sugar is 350g. Is this intentional?
Hi Becky, happy to help. Sugar weighs more than flour. Here’s more information on measuring baking ingredients!
Hi Elizabeth, were your baking powder and baking soda fresh? That’s the most likely culprit for cakes not rising as they should. Did you happen to change anything else, maybe use a different brand of ingredient than you normally use?
I needed to make half-sheet cakes. I made the recipe exactly as directed (each recipe made one layer). They came out perfectly and I baked them for 19 minutes. Thank you for this recipe- you are my go-to always!!
I am a cake decorator and I have used this recipe many times. I did tweak it a touch, and it is really nice with a full cup of cocoa powder, a full tablespoon of vanilla, and melted butter or half butter and half oil, rather than all oil. I also replace the milk for buttermilk for nice flavor. It is my favorite recipe by far and I don’t think I will ever make another.
I’m making this cake for Christmas. I plan on making the actual cake part on the 23rd, frosting the cake on the 24th and then popping the completed cake into the fridge until Christmas. I’m wondering how it is best to store the cakes on the 23rd. Would it be okay to wrap in plastic wrap and leave out at room temp or would it be better to refrigerate? I’m just worried the fridge will dry them out.
Hi Tina! See recipe Notes for our recommended make-ahead instructions.
I want to use this recipe for a tall 6’ cake. Do you think one recipe will be enough or should I double it or 1.5? If so do you think the cake will back well between 2 6×3 circle pans? Thanks!
Hi Ari, Here is everything you need to know about converting recipes to different Cake Pan Sizes. We do recommend making more thin layers, rather than less thick ones, especially with this thinner chocolate cake batter. It could collapse if you try to bake too thick of a layer. Our chocolate cupcakes recipe does make the perfect amount of batter for a three layer 6 inch cake – more on that in our 6 inch cakes post.
Hi! I plan on trying this recipe this week but I’ve got a question regarding the oven instructions: should I use top and bottom heat or the fan as I have to place the pans on two separate racks on top of each other? My fear is that with top and bottom heat they will not bake evenly on top of one another? Thanks so much!
Hi Lisa! We don’t recommend using the fan setting for baking cakes. You can rotate the pans halfway through baking for a more even bake.
My family LOVED this cake. I made it exactly as stated and turned out perfect!
This is the best chocolate cake I have ever made! I made it today for my husband’s birthday and it was perfect. I made mostly as directed, but instead of one cup of buttermilk, I substituted 1/2 cup sour cream and 1/2 cup plain yogurt. Excellent recipe! I will definitely make again.
Sally, you never miss.
I’m making the legendary Harry Potter cake (the squished one given by Hagrid) for both my younger sister and my Fiance, and was struggling to find a chocolate cake recipe that wasn’t too sweet or too dense, and this worked perfectly. I sifted all my dry ingredients and was sure to have everything at room temperature before I began. Other than that, no notes!
I already made this cake last year for my daughter’s birthday. By the way, she hates cakes. But she requested this exact one again for her birthday this year. Actually, she asked multiple times if I was going to make it again. So thank you for the recipe!
I want to ask if I can use the same amount of batter to make 3 thinner cake layers instead of two or would you recommend to increase the amount of ingredients and make more batter?
Hi YV, you certainly can! See the recipe notes for a 3 layer cake. Hope it’s a hit!