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. 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!
- Oil: Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture.
- 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!)
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 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!
PrintDeliciously 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 (65g) 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 version of buttermilk 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 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
I made this cake exactly to the recipe and could not be more pleased! It looked and tasted amazing. This will be my go to chocolate cake recipe until forever.
I made this cake for my son’s birthday and it was delicious so I’m going to make it again for Christmas. I was wondering if you could make it in advance and freeze it?
Thanks,
Monika
Sure can! Here is my post on How to Freeze Cakes.
Great! Even better. Thanks for getting back to me
Outrageously good!!! So perfect in every way! I used a giant cupcake silicone mold to bake it for my son’s 2nd bday and followed the pan’s instructions for baking. I used 1/2 buttermilk and 1/2 sour cream…so perfect! Thanks for the awesome recipe!!!
Hi Sally! Than you for this recipe
I made this cake yesterday and it was a HUGE success
Even my dad (who is not a fan of chocolate) loved it.
THANK YOU!!!
Sorry about the poor english, i’ll have to practice a little more
Greetings from Colombia!
I don’t usually bake chocolate cake but my brother requested one for my niece’s birthday. So happy I tried this recipe because it’s the best chocolate cake I ever had! And that chocolate buttercream is to die for! I followed the recipe exactly, including the hot coffee and espresso powder. This cake is so moist and delicious and full of chocolate flavor! This will be my go to chocolate cake from now on!
Great 😀 Thanks.
Another question. Should i simple syrup the cakes before packing and refrigerating for 2 days? or simple syrup them right before i am ready to frost them?
Hi Sally. I just made this for my thirteen year old son; he said, and I quote, “This is the nicest cake I have ever had”. That’s about as good a compliment as you will ever get. Thanks for the great recipe!
Hi Sally, I made this cake for my friend who is getting married in 2 weeks. She loves this cake. It was a 3 layer 8″ cake with your vanilla buttercream. I would like to make a 2 tier cake ( top cake is 3 layer 8″ and the bottom is 3 layer 10″) Would this cake be alright for this recipe? I will be using dowels to support the top cake. And my second part of the question is…how do I adjust the recipe to make 3 – 10″ cakes?
Hi Tamara, If the top tier is also this cake, then it will be fine as the bottom tier as well. (Heavier cakes wouldn’t be ideal on top of this cake). Cake dowels are always wonderful for extra support, too. You may want to make the batter 3x to ensure you have enough for the 3 8-inch layers and the 3 10-inch layers, too. Fill the pans halfway, then use any leftover batter for cupcakes. 🙂
Thank you. I will try it this week. The cup cakes are a great idea! Will post photos of the end results at the wedding! Cheers
Hi Sally, Can this cake be used with fondant? I am planning to make a birthday cake-chocolate flavour. But have to decorate it with fondant. It will be a one tier cake though. If this cannot be used please suggest if you have any chocolate cake recipes that can be used instead.
Thanks,
Ami
Hi Ami, The cake should hold up to fondant. However it is an extremely moist cake so if you are worried about it you can replace 1/2 or 3/4 of the buttermilk with sour cream. This will create a thicker batter and therefore, a sturdier cake.
I’ve made this twice now and both times it’s been incredible. This time I covered it with marshmallow fondant for a baby shower cake and it was delicious!
Hi Sally,
I absolutely love your recipes. I have made several of your cakes and they have all turned out AMAZING. I would like to surprise my best friend with her favorite cake for her birthday, a Chocolate Cake with Marshmallow frosting. I was thinking of using this cake recipe but wanted to know if you had a recipe for marshmallow frosting, or had another cake recipe all together that combined both.
This recipe was so delicious!! I have never felt the need to comment on any recipe before, but this cake was so good that it needs to be noted. (Not that the other comments don’t previously do so.) The best part, however, was the chocolate buttercream. It was rich, creamy, chocolatey, and so good. Thanks for sharing!! All of your recipes that I have tried so far are incredible!
I’m with Jacob–this chocolate buttercream is a real winner. I got the comment “this is the best chocolate frosting I’ve ever had” from my chocolate-loving partner! Thank you, Sally!
Sally, I can’t thank you enough for all your tips. I was once scared of making chocolate cake because it was always dry. Since your red velvet cake recipe, I have been using that recipe for any chocolate cake and I don’t look back! Thank you for sharing the secret of making your own cake flour! Because butter milk is expensive, I have been using 2 tablespoons of lemon juice to 320mls of milk. People who don’t like cakes, can’t resist a slice or two of this scrumptious chocolate cake with cream cheese frosting.
Now I will try this newest addition. Pity I don’t know how to upload a picture to your blog, but I’ll keep giving you the feedback.
Always thankful
Lidia
This cake is AHHHMAZING! One of the best chocolate cakes I’ve ever made. However, it is SUPER tender and kind of fragile. I followed the recipe as is…was a bit skeptical when the batter was so runny. No complaints though, it’s so good and tender.
But, if I wanted to alter this to make it a bit more dense and/or sturdy- what would you recommend trying? More flour? Less coffee (or less liquid, more concentrated coffee?)
I don’t want to ruin it, but would like to make it a bit more sturdy. Open to your suggestions!
Thanks for such an amazing recipe!
Hi Seleena! I’m so glad you enjoy the taste of this chocolate cake. An easy fix for next time is to replace 1/2 or 3/4 of the buttermilk with sour cream. This will create a thicker batter and therefore, a sturdier cake.
Thank you so much for responding. I never would have thought to do that. I will experiment with the sour cream and see how it goes. Thanks so much!
This recipe is fantastic! It has been my daughter’s go-to birthday cake for the past few years with no signs of stopping! It’s moist and rich with a balanced chocolate flavour. Frosting is also amazing. I have to cut the coffee quantity in half otherwise it’s overpowering – maybe because my coffee is too strong?
I’ve made this cake a few times now and it’s the best chocolate cake I’ve ever tasted!!
Thus is my go to chocolate cake and I’ve made it countless times exactly as Sally has written! THE BEST! THANKS Sally!
This is my favorite chocolate cake recipe!! I need to make a black cake for Halloween and prefer not to use a bunch of black dye. Any idea if I can swap the regular cocoa powder out for black cocoa powder?
Hi Kristi! I can’t see why not. So glad you enjoy this chocolate cake recipe!
I haven’t tested this as a cake that large but yes you can try it! Be very very careful however when doubling any cake recipe that you don’t over mix the batter which will result in a dense cake.
This cake is beyond amazing !!!! Everyone loves it , I made it many times . Sally I would love to use this cake to make a strawberry chocolate Cake . Will you pls suggest what filling and frosting that includes Strawberries will work with this amazing chocolate Cake pls .
Hi Sally – I made this cake last weekend for my neighbor. They absolutely loved it! I did have a question while I was making it. You say to not over whip the buttercream. Only whip 1 minute. Every other buttercream recipe I have says to whip for 3-5 minutes and it always turns out great. What is your reason for not whipping it more than a minute? Does it add too much air?? Thanks! Love your recipes!!
Hi Sally
I have made this cake before, but I cannot remember, espresso powder grinder fine, or instant?
Hi recommend a finely ground espresso powder, but I’ve used instant coffee powder too– and it turns out just fine!
Made this for my grandson,s birthday. A huge hit. I made it three 9” layers which baked beautifully. Since I wanted more icing I took your suggestion and used the one from the piñata cake. Then I had a light bulb moment. Why not make the three layer into a piñata cake. So I used the middle layer for the cutout and filled it with mini m&ms and it worked perfectly. Everyone was intrigued. Love your website.
Sally,
OMG I love everything you bake. Every recipe has me loving your bake goods even more. I made this cake for a friend for her birthday and every one loved it. Very moist. They said to die for………. Beyond 5 stars
I made this cake on Saturday for our daughter and son-in-law. On the way home, our son-in-law said it was perhaps the best chocolate cake ever, and I may have to agree! I have baked many chocolate cakes, but this one is definitely going into the regular rotation!
Every time I make this cake i say it’s my favorite! But the pumpkin cake with cream cheese icing is a close second! Thanks Sally!
Hi! I’ve done it a million times, and everytime it’s perfect. My friends always ask me to make it for their bdays and it turns out so good.
There only a twist! Frosting and filling made with condensed milk, dark chocolate and a little butter over the stovetop to thicken until spreadable.
Hello Gabriela, Do you replace the condensed milk for another ingredient(s) or add it to your filling and frosting? More instructions on exactly how you add condensed milk. Thank you.
Hi Sally, always providing the BEST recipes, you are!! I would like to use my 6” baking pans. May I use 3….or how would I adjust recipe? THANK YOU!!
Hi Jennifer! Thank you so much. My recommendation is to use my chocolate cupcakes batter for a 3 layer 6 inch cake (as described here!). The texture and flavor is the same as this chocolate cake and the amount of batter is perfect!
I’ve made this cake 3 times and it’s a hit. The last time, I used 2 – 8″ cake pans instead of the 9″. My baking time was 34 minutes. A perfect cake!!
The best chocolate cake ever! So moist, rich and oh so good!!! Made this for my daughter’s 7th birthday cake and it was a hit! People who normally don’t eat cake, ate 2 slices! The best chocolate cake recipe I’ve ever made. I love all your recipes, such a great website, my go to for any recipe!