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
Each layer (9” pan) is surprisingly thin…maybe an inch. Is this typical?
Hi Diana! Did you make two layers? That does seem a bit thin. How’s the texture?
I’m embarrassed to admit, that I left out the chocolate. I started over, made sure I added all the ingredients, and it was delicious.
Hi, I also made two layers and they both didn’t rise. They are actually barely an inch thick each. I didn’t over mix and added all the ingredients according to instructions. Could it be due to baking powder being open for a while ( not expired yet)?
Hi Inese, the baking powder could definitely be the culprit. We find it starts to lose its effectiveness after about 3 months of opening, even if not yet expired. We’d try a fresh container next time and that should help. Thank you!
Lexi, thanks for reply. The cake actually was lovely. It looked thin when I took it out of the oven but when I layered it up with buttercream it was completely normal. Tasted amazing! And texture was fine, too. But I definitely will try with fresh baking powder next time so hopefully it will be even more softer and airier.
I’m usually intimidated by homemade cakes, but decided to try this because of the amount of positive reviews it had.
It’s amazing! It came really quickly, and I watched the baking as the instructions noted. And the cake texture & crum was perfect! The chocolate taste was not what I expected. It was so much more and better.
I made the icing/frosting as well, and this was my first time ever making buttercream. I ended up adding the two additional tablespoons of heavy whipping cream, and while the taste is great, the icing was still really thick and I wasn’t sure in my baking skills to know if this was right or not. I wanted to add more liquid, but was afraid that the icing would become too thin and I would rather have thick icing than thin icing. (Not sure how to feel more confident with this particular frosting or maybe try a different one… or maybe just more practice.)
Make this cake! You won’t be sorry. The complete cake tastes perfect and your friends and family will believe you’re a more than a home baker 🙂 😉
I can’t tell you how much my family loves this cake. Everyone said this is their new favorite cake. Can thise recipe used in a quartlet pan?
Hi Harriet! So happy to read that. Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Will chocolate whipped cream frosting work for this cake ?
Definitely!
I’m trying to make this- used the sour cream version. It has been in the oven for 26 minutes and the center is still basically liquid. Not sure what I did wrong? I followed the recipe exactly- I even made sure everything was room temp.
Hi Melaroo, did you divide the batter evenly between 2, 9-inch round pans? It sounds like there may be too much batter in your pan that is preventing it from baking through properly. We would continue to bake until a toothpick inserted comes out clean. Feel free to tent the top of the pan with foil if the edges seem like they are starting to over bake.
Will 100g of light brown sugar and 250g of granulated sugar work? I saw this hack on your brownie recipe.
What do you think of using evaporated milk instead of buttermilk? Most recipes I see online use evaporated milk.
Hi Dan, you can substitute some of the granulated sugar for brown sugar as you suggest. We do not recommend evaporated milk here—buttermilk is best, or the sour cream version listed in the recipe notes.
What white buttercream would you recommend with this cake? Vanilla?
Vanilla buttercream or white chocolate buttercream would be great options! You can browse our frosting recipes here.
Just made this for a friend’s birthday as a surprise and it was a HUGE hit. Very moist, not too rich, and cut very easy. I will absolutely be making this in the future.
Hi, what is the nutritional information for a serving on this cake? Like calories, fat, carbs are protein
Hi Iona, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hi Sally, would the sour cream version work for an 8-inch x 4 layers cake please? Thank you !
Hi Amanda, yes, that will work, although the layers will be quite thin.
Hi ! I meant doubling the recipe to make 4 layers instead of 2. Was wondering whether the structure of the cake allows for that. Thank you!
Would this work with black cocoa for a dark cake? I am looking to make a 2 layer 9x13inc cake for a Halloween party and really love the recipe as written but wanted it to look more festive.
Thanks!
Hi Tania, you would need to make a few other adjustments to the ingredients if you use black cocoa, which is Dutch-processed, instead of the natural cocoa powder this recipe calls for. You’re removing a key acidic component (the natural cocoa), so the baking soda won’t be fully neutralized. You could try reducing the baking soda and adding more baking powder in its place (for instance, change to 1 tsp baking soda and 2 tsp baking powder), OR you could keep the leavening agents the same but add 1-2 tsp of white vinegar to the batter. If you try it, let us know how it goes!
Can I use cold brew coffee instead of hot?
Hi J F, you want a hot liquid here, so you could heat up your cold brew if you would like.
I just made this recipe as 4 inch individually cakes. I used the extra jumbo stand alone liners, and got 9 from one recipe
This is such a great cake. I’ve made it a dozen times now. I put buttermilk on my everyday shopping list just so I can make this cake on a whim. It is so quick and easy, I just measure the ingredients by weight directly into the bowl and whisk it together, so it comes together in minutes. Sometimes I use buttercream and sometimes cream cheese frosting. (My family prefers cream cheese but I’m partial to the buttercream!) The cake is very soft and moist with a great deep chocolate flavor that is not overly sweet. A regular treat at my house!
Hi! I want to make this as a 4 layer cake and do 1.5x the recipe. I’m making it for my son’s first bday party and need to feed about 25 people. I have made this cake many times and it’s by far the best. Do you think it is too moist to make it taller? I’m using my own buttercream to frost it as I am making a monsters inc cake.
Hi Leslie! We would use the sour cream version detailed in the recipe Notes for a taller cake. It’s a little sturdier!
Hi Sally, new baker here.
My friend has requested a chocolate cake for her birthday and I shall endeavor to make one for her.
Could I substitute half of the oil with butter or would that make it too dry. I’m worried that the cake will taste “oily” if I follow the instructions and have heard my friend complain about too moist of a cake previously, if that makes sense.
Hi Eni, we do not recommend melted butter here. It will leave the cake dry. Oil is best here for a perfectly moist crumb. Hope it’s a hit!
I just made the cake last night and will decorate today… what size, brand of chocolate chips did you use? Can I put the chocolate chips straight on or do I need to chill the frosted cake a little first? I won’t be serving until this evening.
Hi Ana! We love Ghirardelli semi-sweet chocolate chips, the standard size. You can add them right away, as long as the frosting isn’t getting too warm. We would store at room temperature until serving. Hope the cake is a hit!
So good and moist!
Hi Sally… Love your recipes…I would like to use a Chocolate Gamache icing on a 9″x13″. Would this type of icing work?
Hi Hilda, Yes you can use chocolate ganache as the icing. Enjoy!
This turned out SO moist and delicious omg. My family loved it and I would definitely make it again!
Made this cake tonight for a get together and everyone was BLOWN AWAY by how good it was! It was literally gone within 30 minutes. I guess this will be my go to recipe from now on!
Made for my sisters birthday and was an absolute hit. Very moist and chocolatey without being too sickly. The coffee is an excellent addition i wouldn’t think to add. Thank you !
I made this cake for a friends birthday a few weeks ago and I am still getting compliments on how good it was. I am not a cake person and I usually prefer vanilla cake but this is now my go to cake. It is amazing! I can’t put into words how good it is. It is amazing (did I say that already?:) I would give it a 10 out of 5 if I could.
Made this today and topped with Sally’s chocolate ganache recipe and fresh strawberries for my oldest’s birthday. Can’t wait to dig in!
This is literally the best baking site!
The instructions are so clear and helpful and every recipe is fantastic.
So glad you love it, April!
Secondarily, do you have any advice for making a chocolate frosting that is less sweet? The consistency of my frosting always gets a little messy when I start changing the ratios. Sorry for the second comment, this cake has been a guaranteed hit every time I’ve made it, but this is the first time I’m bringing a dessert to my partner’s grandma’s thanksgiving dinner, so the pressure is on!
Hi Sarah, you could try this chocolate cream cheese frosting instead, or you could try Swiss meringue buttercream, which is much less sweet than American buttercream. For chocolate Swiss meringue buttercream, beat 8 ounces of pure melted and slightly cooled chocolate into the buttercream when you add the vanilla and salt. Make sure you’re using pure baking chocolate (the 4-ounce/113g bars) like Baker’s or Ghirardelli brands found in the baking aisle.
Hey, love this recipe so much! Can you help me adapt it to a 6 inch cake? I know this is a big ask… Let me know what you think!
Hi Sarah, use the ingredient amounts from this recipe for chocolate cupcakes, which was adapted from this cake, and follow the baking instructions from this 6-inch cake. Then use this chocolate frosting recipe.
Can I use cake flour instead of all purpose flour?
Hi Karlen, cake flour is too light for this particular cake given the cocoa in the batter. It’s best to stick with all-purpose flour here.
Wanted to clarify! I can bake & frost the cake and it’ll be freezable for 3 months?
Everyone said this is the best cake they’ve ever had!
Hi I want to make this cake but will it still be moist if I make it the night before if so what is the best way to store it over night without it drying
Hi Kitty! You can bake the cakes a day ahead of time, cover tightly, and store at room temperature overnight.
OMG! I can’t stop eating it. Everyone loves it. I will definitely make it again; super moist and not too sweet, just chocolatey goodness. Yum.
I really want to try this cake but my husband has gluten sensitivity. Can I use bib red mill 1 for 1?
Hi Jennifer, 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!