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 for a friend’s birthday and it was delicious. I really like how light the frosting is.
I’ve made this cake serveral times and its delicious. I’d like to bake it today in one layer in a springform pan but I don’t know if this is possible. I don’t intend to frost it this time, I’d like to top it with salted caramel. Is it okay to bake this in one layer in a springform pan?
Hi Julie, this is too much batter for one springform pan, but our chocolate cake pops recipe has just what you’re looking for.
I made this for a birthday cake today and it’s fabulous! So light and moist and delish!
If I make this cake tonight, can I store it covered at room temp until tmw for a birthday party? I really didn’t want to put in the fridge and just saw that after I already made the cake!
Hi Courtney, we recommend storing this cake in the refrigerator overnight, but if you don’t have room in your fridge, make sure you store it in a cool, dry place.
I made the original version for my husband’s birthday. It is very moist and absolutely delicious! I will be making it again and highly recommend it. Absolutely fabulous !
Very moist and good crumb, and very rich. I think the frosting made it a bit too sweet for me, but it is a chocolate cake after all. Some raspberries on top would have cut through the sweetness and made it a 6/5 rating for me, but the birthday kid would have disagreed.
I made half the cake recipe and split it between two 8″ pans (we’re a small group, but wanted the classic birthday cake look) and baked for 20 minutes. It worked perfectly. I made 2/3 the buttercream recipe to have enough for decor but ended up throwing out at least 1/3 of it after frosting the whole cake, and piping around top and bottom, and adding a fair amount of piped decor on top. That is to say, unless you want a very huge amount of frosting, stick with the amount in the recipe. She knows what she’s talking about 🙂
I am excited to make this recipe/cake for my mom’s 69th birthday. I was curious about the recipe as I see it can also be used to make cupcakes. My question is could this also be versatile enough as a batter to create a cookie dough? If so what if any modifications would I need to make.
Hi Alicia, here’s our favorite chocolate cookies recipe – happy baking!
Hi Sally, is it possible to have the same outcome if I use tapioca starch (Tbs starch to 30ml water), in place of eggs, for an egg allergy? would I need to use more wet ingredients to balance it out?
Hi Jazzy, we haven’t tested this recipe with tapioca starch or other egg substitutes, so are unsure of the result. But any time you make an ingredient substitution you should expect the outcome to be somewhat different. Sorry we can’t be of more help here!
Hi,
I have been scratching my head at how to multiply this recipe to make 2 2 tier cakes, one 6 inch one 9 inch, then 60 cupcakes.. and I’m struggling to figure out the baking time as well. I know this is a lot to ask. Would you have advice on how to tackle this? Thanks!!
Hi Claudie, unfortunately, we actually do not recommend this particular cake for a tiered option. It’s not quite sturdy enough. You could, however, use our chocolate cupcakes to make a 6-inch top tier and use another flavor for the bottom tier (see our Homemade Wedding Cake post for some options). You can then use this triple chocolate cake for 2-3 dozen cupcakes, making separate batches for a higher yield. Hope this helps!
Is this because chocolate cake would not be sturdy enough to be a bottom tier? Even if I use dowels and cake boards? Thanks!!
Hi Claudie, yes, this soft chocolate cake just isn’t sturdy enough to be the bottom of a tiered cake.
I have made this cake lots of times and everyone has loved it! It’s the best!
I have my son’s birthday coming up, i will be doing a 4 tier cake with cakes ranging from 4-7inch’s. Im hoping to do 2 of the cakes with the sour cream version. Do you think the cakes will hold up in a tiered cake covered in fondant?
Thanks so much
Hi Amy! 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. The sour cream version of this cake does hold up well under fondant.
I made many online versions of chocolate cake and this has been my favorite. I made the recipe almost as written using weight measurements-I used the sour cream variation-and it was incredibly moist and tender with a nice crumb. In fact, it was almost too soft as it kept tearing when I did the crumb coat (next time I’ll pop it in the freezer for a little bit instead of the fridge). The frosting complemented the cake and was plenty sweet; next time I may do x1.5 the recipe as I didn’t quite have enough to make a thick final coat or do any decorative piping. Looking forward to trying different filling options for the layer cake; and making cupcakes with various frostings.
This cake is insane. I’ve been baking for about 25 years and shared this with my family today, my mom said she’s been making icing wrong because she only uses half a stick for icing. Idk man, I’ve never commented on a recipe before and I don’t even like chocolate cake but I make a lot of different chocolate cake recipes for other people. This one is like the holy grail.
Hi Renee, yes, you can use this recipe as written in a 9×13-inch pan. Same oven temperature, about 35-40 minutes bake time. It will make 12-16 servings depending of the size of your slices.
Thank you, Lexi! I grease the parchment paper too? in the pan?
Hi Renee, if you’re serving the cake in the pan, no need for parchment!
Okay. Thanks, Trina!
This was the best chocolate cake I have ever tasted! So moist and decadent!!
Thank you! Thank you! Thank you! I baked this for my husband’s 76th birthday and it was the biggest hit! I made the sour cream version and it was so delicious! Probably the best cake I have ever baked! He loved it!
So glad it was a hit, Debbie!
Can this recipe be doubled? Would I need to use less baking powder/soda if I do so?
Hi Meli, We recommend making 2 separate cakes rather than doubling.
This is the BEST chocolate cake I have ever had or made! I’m not a huge chocolate cake fan in general, but this one is so moist and delicious – the entire family loves it and requests it for birthdays! I’m planning to make it again this week for my nephew’s birthday and would love to try it with the peanut butter frosting from your website. If I’m doing this two layer 9inch cake, should I follow the creamy peanut butter frosting recipe or the larger version of this frosting from the chocolate sheet cake recipe? Thanks!
Hi Rebekah, We are so gad you enjoy this cake! You can use the frosting from the chocolate peanut butter sheet cake for this.
Best Chocolate recipe I’ve ever tried. I made cupcakes (24) which took 21 minutes. This is my new go-to for chocolate cake from now on.
Holy cow!! This cake made me look like a pro for my husband’s birthday. I added crushed toffee bits on top for a little texture, with a side of Butter Brickle ice cream – everyone was raving. I found making the cake part a day ahead, and then icing the day of made it a little more firm and easy to work with. This has already been requested for the next birthday!
Could a ganache work as a topping rather than buttercream?
Hi Dave, a chocolate ganache would lovely on this cake. That’s what we use on our 1 layer chocolate cake.
Could you please recommend me the brand of the Unsweetened Natural Cocoa Powder and butter milk you used for this recipe?
Hershey’s cocoa powder is a favorite (not sponsored, just love using it in this cake!), but any brand of unsweetened natural cocoa powder will work great.
Have you tried this with gf flour? Or had anyone try it gf? I plan on making this for my sons birthday this weekend just based off of the reviews.
Hi Syvanna, We haven’t tested this recipe with gluten-free flour. If you wish to try it, many readers have reported success using a 1:1 gluten-free all-purpose flour blend, like Bob’s Red Mill, in many of our recipes. Again, the results may vary, but let us know if you give it a try!
What can I use instead of buttermilk? It’s difficult to find it in my country.
Hi Chris, Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed—see Recipe Notes for details.
Hi! Can I add milk chocolate crushed pieces from a candy bar to the batter? And can I substitute vanilla extract for hazelnut extract instead? How much if thats the case? Thank you!
Hi Sandy, we haven’t tested those changes, but both should be fine. We would still add the vanilla extract, you could try 1 tsp of each. Let us know how it goes!
I tried the modification of adding a grated candy bar and the cake fell in the center. I am 80% sure it was the additions.
Made this for my Daughter’s birthday, but was concerned that my 6-year old granddaughter might not like it because of the coffee. (I couldn’t find the espresso powder but I did use brewed instant Folger’s coffee and I could smell it after it was baked.
It smelled wonderful, and my daughter liked it, although maybe I will make something with dark chocolate next time.
However, the 6 year old LOVED it. She said it was amazing, and that she has never had cake that good before. She meant it; she ate the lion’s share, and asked me to make it again. Like, right away, lol. And I had to send the recipe to my daughter so that SHE could make it, too.
I only had a little problem with a slight dip in the centers even though I made the sour cream version. I filled with frosting as best I could. I love frosting so there was only “just enough” for two layers for me. I had a very thin layer on the sides. Next time I might fill the middle with a whipped ganache, so that I can put more on the sides. I added some crushed chocolate cookies and a small handful of mini chocolate chips to the very center of the top of the cake to help camouflage the slight sinking of the center.
Can I use cake flour instead ?
Hi Haleigh, cake flour is much too light to use in this recipe, since we also use cocoa powder (another very light ingredient). For best results, we recommend sticking with all-purpose flour.
Could I add mini chocolate chips to this cake before baking? If so how much would you recommend?
Thanks so much!!
Hi Stephanie, You can add 1 cup (180g) of chocolate chips or mini chocolate chips. Use the sour cream version detailed in the notes, which creates a slightly thicker batter to hold them up. We typically prefer mini chocolate chips in cake batters, but feel free to use either. Enjoy!
This is the softest american style cake I’ve tried so far and I’m very happy with the texture. Perhaps my coffee was too strong, but the cake tasted more like coffee than chocolate fresh out of the oven. I even skipped the instant espresso powder and this confirms it really isn’t necessary. It does taste more chocolatey the next day but i will be using less coffee grounds making the coffee next time. I substituted buttermilk with full fat milk and vinegar as suggested and it seemed to work just fine.
This is hands down the best chocolate cake recipe I’ve ever eaten in my LIFE, and my family all agrees. I literally get requests to make this for birthdays and stuff, and I always have to give credit to “good ol’ Sally”.
I followed directions exactly, and was worried when I had to bake for an extra 10 minutes! Also, I had to add twice the amount of cream to make the frosting spreadable. But the cake turned out great — moist, chocolately and tender — the frosting is delicious too!
this is the first time ive ever made a cake and it turned out amazing