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
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
This came out so good! Moist and chocolatey and perfect. So easy too!
Made this for Father’s Day and it was a big hit! So moist and fudgy. I paired it with your chocolate cream cheese frosting which was also delicious! I did have one question though. Why do the weights not match the measures? For example one and three-quarter cup of flour is much more than 219 g. That kind of makes sense for flour because it can be dense if it’s not lightly spooned into the measuring cups. But it was the same for the sugar as well. 350g of sugar was a cup and a half but this calls for a cup and 3/4. Just wondering why that might be? I normally bake by weights, but was nervous to trust the weights in this recipe so I baked my measures. It turned out perfectly, so I’ll just use the measures if I make it again!
Hi Alyson, I’m so happy to hear the cake was a big hit for Father’s Day—that means so much! Thanks for your thoughtful question about the measurements. You’re right that flour and sugar weights can vary quite a bit depending on how they’re measured—flour especially can be dense or airy depending on spooning or scooping methods. The weights I list are based on my own testing and standard conversions, but slight differences can happen. If your cake turned out perfectly using the volume measurements, that’s great! Baking by weight is usually more precise, but sometimes volumes can work just fine too. Thanks again for your feedback.
Made two 9″ x 13″ as a birthday cake. I used my own ermine frosting as it is much less sweet than normal frosting. The compliments for this cake kept coming. Will definitely keep making this cake.
I’m not usually a huge fan of chocolate cake but I’ve made this cake three times now for birthday celebrations, it’s absolutely delicious and well liked by everyone. The coffee gives a fudge like flavour.
I don’t normally comment BUT this cake was incredible. I was worried with how thin the batter was but I trusted the process and this cake was absolutely divine.
I made this cake on 3 separate occasions while I was pregnant with my son – it was the only dessert that could satisfy my chocolate / sweets craving! Now I make it for every family birthday, it’s the best recipe!
Will this recipe work well for cupcakes?
Hi Natalie, Yes, see the recipe note called “chocolate cupcakes” for details.
Going to use this recipe for my daughter’s first birthday cake, what adjustments would you make for baking at 4,500 ft above sea level in SLC?
Hi Jon, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Great recipe, my favourite chocolate cake recipe.
To keep the sponge moist – can I add lace the top with milk? Or does it not need it?
Do I need a mixer to create the buttercream?
Hi Mo, while you could mix buttercream by hand, it would take some arm muscle and a tough whisk!
I made this cake for my boyfriend’s birthday. It is excellent! He hates coffee and I worried with the 1 cup of coffee and espresso powder, it might have subtle notes of coffee, but it didn’t at all! Just delicious and moist chocolate cake. And the frosting is deadly. Will definitely be making this cake again!
Could I assemble and frost this cake the day before I plan to serve it, and just keep the fully frosted cake in the refrigerator until the next day?
Hi CH, yes, absolutely! Make sure the cake is covered to prevent drying out. We recommend a cake carrier for this.
Ok, great! Thanks!
Hi Sally,
Can i use hot milk instead of hot water/coffee to the wet ingredients? Im thinking the milk will bring out more flavour instead of water?
Thanks
Hi Lena, we don’t recommend it here as you don’t need the extra fat in the milk. Best to stick with hot water or hot coffee.
it exploded out of my tin which was the right size and splattered all over my oven, would not advise as it flatend out immedietly and burnt but was still really sloppy. huge disappiontement as it was a late minute birthday cake.
I am in the UK and I’m wanting to make this cake. I am having great difficulty in finding a cocoa powder that hasn’t undergone the Dutch process.
Please could you advise me?
Hi Pam, Unsweetened natural cocoa powder is required for the cake. Can you order any online by chance? It would take some testing to use Dutch process. You can use either type in the frosting (since there aren’t leavening agents in frosting). Here’s more on the difference between the two if you’re interested.
Hi Pam, I am in Australia and we have Cadbury Bourneville cocoa here and that is not Dutch process. Being that they are a UK company do you guys have that there? I use it all the time in cookery and it is delicious. I often substitute half and half with Dutch process cocoa
The main ingredients has Dutch processed cocoa? But the notes says not to use it?
Hi Bec, you can use Dutch-process cocoa in the frosting, but you need natural cocoa powder for the cake batter. You can read about the differences here.
In reply to Lexi, I am also in the UK and had trouble finding an un Dutch processed cocoa but then I came across Waitrose Duchy Organic Cocoa Powder, which is completely natural. It’s not in every Waitrose so you need to check and it’s in the baking aisle not the hot drinks aisle. Hope that helps.
My husband has eaten alot of cake in his many years and last night said this is the best cake he’s ever had. My mom said I’m turning into “quite a baker” lol. So. Thankyou Sally for making me look like a rockstar. I followed this recipe Exactly and it was perfect. The layers were perfect, no sinking or doming. I weigh all the ingredients and I think that makes the difference. Also appreciate the explanation re: the different cocoas, and using parchment for the pans.
Can the buttercream be made before hand and frozen?
Hi Zainab, sure can! After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
I haven’t tried this recipe yet but I wanted to ask if there was another type of chocolate I could substitute because cocoa powder really irritates my stomach?
Have just made this cake and they are really thin. Don’t know what’s happened, the cakes are just thin and not risen much.
Hi C, are they sinking a bit too? This usually happened when cakes are under-baked, though some sinking is inevitable with chocolate cakes. We’d try increasing the bake time by just a minute or two next time to see if that helps. Make sure your baking soda and baking powder are fresh, too, for optimal rise—we find they start to lose their effectiveness after about 3 months, even if not technically expired. Thank you for giving this recipe a try, and we hope this helps for next time!
Hi,
Can you please tell me if I can add fruit to the top of the cake, instead of chocolate chips?
Hi Sandy, absolutely, feel free to use fruit on top of the finished cake instead. Enjoy!
I was wondering for making the chocolate frosting could I use less powdered sugar to make it not so sweet?
Hi Stella, You can reduce the sugar but keep in mind that the less sugar you use the thinner the frosting will be. You can also try this Not-So-Sweet-Frosting and add some cocoa powder to it for a chocolate flavor.
Please replace my previous comment with this one, I didn’t mean to select 3 stars!
Hi, how much cocoa powder do you recommend? And natural or dutch? I can’t wait to try this cake recipe!
Hi JC, you’ll need 3/4 cup (62g) unsweetened natural cocoa powder for this cake.
This cake gets rave reviews every time I make it. Thank you! Question: Can it be made gluten-free? Thank you for any info you can offer.
Hi Danita, we haven’t tested a gluten free version, but let us know if you do!
so moist!
Hello Sally.
I realized today that having used your recipes for so long with so much success that I have never commented to you to show how much I appreciate your recipes.
The chocolate cake is my latest and of course was fool proof. Everybody loved the sponginess and rich chocolate taste of the cake.
I respect the details of why to use this or that. It does make a difference in knowing and learning these details. I appreciate your time in explaining all these details.
I’m from Cyprus. We Greeks love our food and know a good, no a great recipe when we see one.
So, just wanted to say thank you for all your efforts and testing to make these recipes GREAT.
I’ve made this cake so many times and it’s always amazing. Everyone loves it. My question is can I make cupcakes for my grand daughter’s birthday. If so how long to bake. Thanks
Hi my daughter wants me to make this cake for her 13th birthday! She’s wondering how much coffee flavour there will be? She doesn’t want it to strong. Thanks
Hi Chantelle, the coffee flavor is not strong, it just enriches the chocolate flavor. Let us know if your daughter gives it a try for her birthday!
I accidentally bought Light (1%) Buttermilk- will that make a difference?
Light buttermilk is just fine, Chantelle!
Hi
My daughter requested a chocolate cake for her birthday. Would this cake be suitable under fondant and decorations or would it be too light for the weight of the fondant?
Hi Dee, using the sour cream method/version from the recipe Notes, this cake should be just find under fondant. Hope it’s a hit!
Thank you. Fingers crossed for me. However, Sally’s recipes have never failed me so it’s down to my decorating
Hi there! I don’t think I’m understanding the espresso/coffee part…do I add two teaspoons of hot liquid (coffee or espresso or hot water) or add 2 teaspoons of powder to hot water? Very excited to make this for my friend’s birthday this weekend 🙂
Hi Chantelle, you will add the optional 2 teaspoons of espresso powder with the other dry ingredients in the beginning of step 2. You then add 1 cup of hot water or coffee at the end of step 2. Hope this helps to clarify!
Thank you Sally for inspiring me to bake.