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
I was wondering what I did wrong with my cake. I followed just as the instructions said but my cakes came out more like a brownie and kept crumbling when I tried to cut off the top but
Hi Sally. Love your recipes by the way. Do you think I clan use sprinform pans for this cake? Thanks.
Hi Virginia, We always recommend using regular cake pans instead of springform pans unless a recipe specifically calls for a springform pan – the extra height on the pans can cause cakes to bake unevenly. That being said, some bakers have reported success baking cakes in springform pans. If you do use a springform pan, be sure to still make 2 separate layers rather than baking it all in 1 pan.
Dear Sally,
Thank you so much for this wonderful recipe! My family loved the cake so much that now I have to bake it for everyone’s birthday, which is great because it’s so easy and so delicious.
Do you think the sour cream version would be sturdy enough for a 3 tiered wedding cake?
Hi Sarah, 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.
Hi there! Would it be possible to substitute all the buttermilk for sour cream, or would that cause problems? Let me know, thanks!
Hi Kelly, see recipe notes for our recommendations on using sour cream in this cake – happy baking!
If a person is allergic to coffee, what can they use instead in the cake?
Hi Kym, you can use extra hot water or hot chai tea instead of coffee.
Hello, I was wondering if this cake recipe doubles well? or if you would recommend doing it in two batches instead of doubling? Would love to use this recipe for a 11 x 15 sheet cake, as well as some cupcakes.
Hi Meagan, we recommend making two batches for best results. Happy baking!
Hi.
What can I use instead of coffee?
Hi Sophie, you can use hot water instead.
Hi i loved your recipe I had this cake at mu friends place.
However can you help me with same recipe but in exact half quantity.
I need each ingredient quantity for half quantity
Hi Apurva, 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.
Hi
I can see the ingredients are a bit diffferent in both recipes are you sure they will turn out exact same taste
Hi 🙂
I love this recipes but really want to double this recipe (you suggested two batches which is fine 🙂
Would they be ok to stack on top of each other to make a four layer cake with American chocolate buttercream between each layer?
I will refrigerate it overnight and take it out a few hours before serving.
Thanks 🙂
Hi Ash, you can make two separate batches for 4 layers, or you could 1.5x the recipe for 4 slightly thinner layers. We’d recommend making the sour cream version outlined in the recipe Notes for a bit of extra structure. This is a light and delicate cake, so using cake dowels to support that many layers is recommended. OR, you could simply use the cake portion of this chocolate mousse cake to yield 4 chocolate cake layers. Hope it’s a hit!
Thanks Sally! Couldn’t ask how the dowels will support it? I thought they were used for stability to support another tier predominantly? Would the layers squash together with the sponge being so delicate? If I use the mousse cake version with sour cream can I get away without using dowels?
Thanks
Ashleigh
Hi Ashleigh, dowels can add support for very tall layered cakes, even if there isn’t another tier on top. They keep the cakes from sliding around. We haven’t tested a 4 layer cake so can’t say for sure how it would go but would love to hear if you try!
Is this cake sturdy enough to be used for a cake to be shaped into a fire truck, using Sally’s vanilla buttercream for the frosting?
Hi Sarah, yes that should work fine.
This is my go to chocolate cake recipe – I’ve never found a better one!
I plan to make a half sheet cake. Would doubling this recipe suffice?
Hi MS, for a nice thick sheet cake, we would make the batter twice (instead of doubling) for a half sheet pan. You could try stretching this batter, as is, to a half sheet pan, but the cake would be quite thin. Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hi Sally,
I want to make this cake in a 10 x 3 inch round layer cake pan. How much of the batter should I use? Do I need to use cake nails to make sure the center bakes? How do I adjust the baking time? I plan to decorate this for a birthday so would the sour cream version work better? So many questions…I know! But I really appreciate your feedback. Thank you!
Hi Patricia, 10 inch pans would produce very thin layers with the recipe as written. Our cake pan sizes and conversions guide will be helpful for scaling the recipe as you need. Enjoy!
Just amazing
I made this cake for my sister’s birthday, and it was so moist and absolutely delightful with your Chocolate Peanut Butter Frosting! I love all your recipes!
This is outstanding. I think I could have used a bit more frosting to get the coverage perfect but as far as taste, this is the best chocolate cake I have had. Even my husband who is not a desserts guy came back for several bites. I omitted the optional espresso powder, followed everything else exactly as written. Delicious, moist, spongey perfection.
Hi! This cake looks amazing—just wondering, could I use the same recipe to make cupcakes? Would I need to adjust the baking time or temperature? Thanks!
Hi Lisa, absolutely! See recipe Notes for cupcake details.
Hi! This is a very delicious chocolate cake and very easy to make!!! I am always very pleased with every recipe I try by Sally. My husband says this cake is better than our favorite bakery’s chocolate cake. Thank you for sharing all your recipes
I’m sure this question has been asked but can I split this recipe in half to make a one pan cake? Thanks!
Hi Michi, 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.
Hi! I was thinking about making this for a birthday cake. Is the icing thick enough for piping?
WOW! I would give this cake 10 stars if i could! It is the most delicious moist chocolate cake! And it is so easy to make! Someone said “This is the best chocolate cake i’ve ever had”. I will definitely be making this again! Yummmm!
I would love to try this recipe for an upcoming birthday, but need to accommodate a dairy allergy. Do you think it would be worth experimenting with a dairy free milk alternative or a dairy free yogurt in place of the buttermilk? I know it is an important ingredient.
Alternatively, f you have any suggestions for a dairy free chocolate cake I would be so grateful. Thank you!
Hi Katie, we haven’t tested any dairy free substitutes in this cake but let us know if you do! I wish we could help more but don’t have much experience with dairy free baking.
My family said this was the best chocolate cake they’ve ever had in their lives. IN THEIR LIVES . And it converted one who swore she didn’t like chocolate cake. I’m baffled. I’ve made like 3 birthdays in a row now.
This cake is absolutely amazing! I’ve made it several times and my family and friends cannot stop raving about it. Simple to make and outstandingly delicious! Winner!!!
My friend brought over a chocolate cake and it was so tasty I had to ask her the recipe- and she said it was this one! I’m planning on making this but am wondering, why do we need to use baking powder too? I have just baking soda so could I subsitute the baking powder with the baking soda?
Hi J! You need both for this recipe. You can read more about baking powder and baking soda in baking in this post.
Hello can I use light buttermilk
Hi Hassana, low-fat buttermilk is fine, yes. Enjoy!
Hi Sally
I want to make 4 layers of this cake
How much batter should i make?
Hi Ridah, you can make two separate batches (rather than doubling) for 4 layers, or you could 1.5x the recipe for 4 slightly thinner layers. We’d recommend making the sour cream version outlined in the recipe Notes for a bit of extra structure. This is a light and delicate cake, so using cake dowels to support that many layers is recommended. OR, you could simply use the cake portion of this chocolate mousse cake to yield 4 chocolate cake layers. Hope it’s a hit!
I thought this cake would turn out amazing but I can taste the baking soda and the coffee rather than the chocolate. Such a shame. I don’t recommend this recipe for a child’s birthday. I had to start again with a different recipe.
I was planning to bake this for a gathering with children, but I’m worried about the caffeine. How does that work with the coffee and espresso powder?
Hi Molly, espresso powder typically has about 60mg of caffeine in 1 teaspoon. So if you use 2 teaspoons in it, that’s 120mg caffeine, or roughly 1 cup of coffee, divided among 12-16 slices of cake. You could always use decaf coffee for the brewed coffee–it makes no difference to the taste.
Hi Sally! Your recipes are always so great, this is my never fails go to for chocolate cake! I’d like to see if I could mod this for a friends 40th birthday, if I wanted to make a boozy version of it could I sub half a cup of the coffee for half a cup of bourbon whiskey? Thank you!
Hi Amber, thank you so much! This is my favorite chocolate cake, too. You can certainly sub in some alcohol, though I fear 1/2 cup would be too much. I’d say 1/3 cup (80ml) max is ideal and let me know if you test it!
So so yummy!! I make this every year for various birthdays, sometimes I do it with cream cheese frosting. It’s always a hit, and this year someone said “best chocolate cake I’ve ever had”. I’m in Denver so I adjusted for altitude by adding 2tbsb of flour and reducing the baking powder to 1/2tsp, it seems to have helped the cakes from collapsing as much.
Thank you so much for this! I struggle with sunken cakes due to high altitude and your advice helped mine so much!
I made this recipe recently for my family, subbing Bob’s Mill 1:1 Gluten-free flour (by weight). It turned out amazing! Deliciously moist and even had a nice crumb. Gf cakes tend to be a tad dense, but this recipe worked without feeling heavy at all. We did decide next time to not use chocolate chips on the outside because they’re quite hard when chilled.
This is what I wanted to see! About to try the same thing!