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
I have used this recipe on multiple occasions and it never disappoints! Thank you, Sally!
I Sally, thank you for an amazing recipe, my family said its the best cake they have ever had! Once concern I had, the cake was crumbling and breaking apart as I removed it from the baking pans. Could it be because I baked in the morning and left the cake in the pans until evening? Secondly, the cake was a little sunken in the middle.
Hi Gupi! This is a delicate chocolate cake and some sinking is expected. Cooling it in the pans shouldn’t be an issue. Make sure to handle the layers very carefully. Could the cake have been under-baked?
Flavour is lovely! Will make with proper buttermilk. Turned out dense like a brownie. I skipped baking powder. I don’t want to use it because of the raising aganets. Is there a way to make it raise without it?
Hi Vera! This cake needs baking powder to rise.
I just made this cake with Sally’s vanilla buttercream icing for my hubby’s birthday. He said it was awesome! I thought so too.!
Can this cake be made in 2 8″ (3″ deep) pans?
Hi Karen, 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).
making the dark chocolate mousse cake…..delicious but recipe is scattered out and hard to to follow
First time making a cake that’s not from the box. It’s AMAZING! My husband loves it as well. Turned out perfect. I’ll be making this cake again and again. Thank you!!
Hello! I am wanting to double the recipe to fill a half sheet cake pan (13×18)- would I need to change anything when doubling the recipe? Thank you!
Hi Emily, instead of doubling, we’d recommend making 2 separate batches. Same temperature, but we’re unsure of the exact baking time. Keep a close eye on it and use a toothpick to test for doneness. Enjoy!
Would it be possible to use taller and or deeper cake pans ( I have a specific look of cake I was going for and its usually smaller in width and taller than normal cakes) Would the cake need a different baking time or is it just not possible?
Hi Hadley, here’s everything you need to know about cake pan sizes and conversions. We’d love to know what you try!
This is very close to my late mother’s recipe – the photos are making my mouth water! Can’t wait to try this one! Thank you so much for your incredible recipes!
I was wondering if it is possible to make the same 2 layered cake in a square 9×9 pan instead of the round pans? If so, how long would I cook it for? Any help would be appreciated! Can’t wait to try out this recipe because it looks delicious!
Hi Michael, This recipe as written will fit into 2 9-inch square pans. The layers will be a little thin. Feel free to 1.5x the recipe if desired for thicker layers. We are unsure of the exact bake time needed. Here’s everything you need to know about cake pan sizes and conversions.
This cake was amazing!!! I thought it might be too dense or heavy but it’s not and the buttercream is to die for. I added crushed up heath bar to the sides and boarding the top instead of chocolate chips just to add a little crunch.
Would this recipe work for being stacked and covered in fondant for a 12 x 8” rectangle cake?
Hi LT, using the sour cream method/version from the recipe Notes, this cake should be just find under fondant.
I ABSOLUTELY POSITIVELY LOVE THIS RECIPE! This cake ain’t got no reason to be this good!! Sooooo good!
Needs no explanation. Sally’s cakes are incredible. This chocolate is beyond belief. Sally your recipes are bussin! I study Julia Child, Ina Garten, New York Times Cooking,etc etc. This is the place to bake.
I make an extremely similar dark chocolate cake. Its my go-to! I won 1st place in the State Fair in the chocolate cake competition. Everyone who has ever had it has been blown away!
I’ve made this twice – once exactly as the recipe calls with the frosting and choc chips to decorate. The second time I used an ombré of chocolate whipped creams between layers (after cutting both in half to have a four layer cake). Both times the cake was absolutely delicious!! Much better than other chocolate cake recipes that I’ve made and the family’s opinion was the same! It is a moist and flavorful cake. We absolutely love storing the leftover cake in the fridge overnight and enjoying the leftovers cold the next day. This is a ⭐️⭐️⭐️⭐️⭐️ recipe to save and use again and again! Thanks Sally!
This is by far the best homemade chocolate cake I have ever made! This recipe is a keeper, it’s not over chocolaty and the buttercream is to die for.
Hey Sally…..I haven’t been doing this baking thing for a long time…but I’m soooooo glad I found your site….You are the bomb….Thank you so much 🙂
Hi Sally
Greetings from Spain
Can I make this in a deep 9 inch tin and then halve? if so how long do I cook it for?
Also I want to alternate these two layers with twi layers of a vanilla cake….will this cake hold or do you suggest i use a different chocolate cake recipe (it will be frosted not covered in fondant)
Thanks
Hi Ana! We do not recommend baking this as one thick layer, it will likely not bake properly and collapse. This should hold up as a four layer cake, we would use the slightly more sturdy “Sour cream version” details in the recipe Notes.
Is it possible to double this recipe to make a 2 layer 13*9 cake, with frosting between them.
I saw some comments saying that this cake is not good for a tier cake. Are tiered cakes different from layered cakes?
Hi Btriz, we would make the batter twice (instead of doubling) to make a two layer 9×13 cake. A two layer cake has two layers of cake (like this one!), and a two tier cake has two cakes stacked on top of one another (like our homemade wedding cake). Hope that helps!
Wow. The liquid to dry is correct?? I measured everything exactly but it came out as a watery mess that boiled over and spilled out in the oven. It seemed like too much liquid so I’m snot sure what it did wrong !?
Hi Natalie, This cake batter is supposed to be very thin. What size cake pans did you use? Be sure to divide this batter between two 9 inch round pans or use one 9×13 inch pan.
I would like to make this into cupcakes for a few different occasions during the week. Can I just combine the batter beforehand and place it in the fridge and bake them to cupcakes when I needed them?
Hi Kk, we don’t recommend making cupcake batter ahead of time, the cupcakes won’t rise properly when baked. It would be best to make all the cupcakes and freeze them until needed.
How do I adjust frosting measurements without using the piñata recipe
Hi KK, are you looking to frost a 3-4 layer cake? Then we recommend using the frosting recipe from that pinata cake recipe (you can use any cake you like, just use the frosting recipe, since it makes enough for a large cake). The corn syrup is optional.
Thank you. It was the corn syrup that made me hesitate using the piñata recipe. If will leave it out. Thank you.
This cake was absolutely wonderful! It reminded me of a cake my mom used to make, but I never got the recipe. This will be my go-to chocolate cake from now on. Thank you!
This cake is awesome. Made it for New Years and again for a family Sunday dinner. My family also loves taking slices of this cake and microwaving them for a few seconds until the frosting is just melted and adding a scoop of ice cream. Fantastic chocolate cake a la mode!
Can this cake be shipped
Hi Linda, we don’t have much experience with shipping cakes. If we were to try it, we would freeze the cake first and ship it overnight in a cooler box so it stays frozen, but we haven’t tested that.
I tried this and was fantastic
I want to make this today. To make a one-layer cake, can I just halve the amounts? Thank you!
Hi Dan, yes, you can halve the recipe for a single 9 inch round layer. Or, here is our recipe for a single-layer, 9-inch chocolate cake.
I have just made this cake following the instructions exactly. I was so disappointed as when I took the cake out of the oven it looked amazing. I was so happy with it, but within a minute is was as if someone had let a tyre down and it was a quarter of the size in height.
We will have to eat with custard and it will not be used for my grandsons birthday cake as planned 🙁
Hi Juston, usually cakes will collapse if they were under-baked, or if the cake pans were over-filled. Did you use two 9 inch cake pans to bake the cakes? Did you use a toothpick to test for doneness?
Made for my daughter’s birthday. She’s a chocoholic. Cake was fantastic. I used Starbucks Via instant coffee, but did not add the espresso. The buttercream was a bit too sweet for us but great chocolate flavor. More than enough for a 9” layer cake. I garnished cake with mini white chocolate and semi sweet chips.