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’ve recently rediscovered my love of baking thanks to your site and this cake. I do not like coffee and the first one I made, I brewed the coffee way stronger than I intended. So, I gave the cake to my mother who loves her coffee but doesn’t particularly like chocolate. She said she still doesn’t really like chocolate, except for this cake. She loved it! I was definitely a little worried over how ‘soupy’ the batter was, (it seriously looked like thick, melted milkshake consistency) but, wow! It came out of the oven so moist and gorgeous! I made another one tonight. Can’t wait to try out more of your recipes. Thank you!
This is what chocolate cake is supposed to be. I have scratch baked all my marriage and this is IT, the Best of all Chocolate Cake Recipes. Sincere thank you.My Grandson was overjoyed for his birthday.
Hi Sally!
Do you think the crumb of the cake will be study enough to hold a heavy cannoli filling? I’m trying to recreate a smaller version of my wedding cake for my anniversary this weekend, and am afraid it might be too moist (if that’s even a thing). Thanks!
Hi Nicole, I haven’t tested it but it does sound delicious! If you want to try it I suggest using the sour cream version listed in the recipe notes as that will have a sturdier crumb.
Hi Sally
You’ve suggested coconut oil in the recipe. Just wondering if it would be too overpowering?
Thanks
Hi Sally,
I made this recipe twice. I have to say it’s the best cake I’ve ever tasted, thank you for the recipe!! The sponge was so soft and fluffy and I added the max amount of confectioners sugar for the ultimate buttercream full of sweetness. I had to add extra buttermilk to make it softer due to the amount of sugar as it was hard to spread, once I got the perfect consistency..yummy!! I used the listed ingredients in the original recipe and no one could taste the coffee and was surprised it was an ingredient. Everyone who ate the cake complimented me on the perfection of it. That however is down to you I am baking this cake again shortly and for future cakes as I think it’s a foolproof recipe, especially now I’ve mastered it. I mixed all the ingredients with a wooden spatula, but now have a hand mixer thanks to a family member, which will make it easier for future baking. Thank you for sharing
Hi sally! I tried this cake and it turned out amazing! If anyone wants an amazing, chocolate, moist, sponge cake, this is definitely for you guys! AMAZING!!! Everyone loved it and enjoyed it. They all wanted me to make it again! It is really THE best chocolate cake recipe EVER! I will be using this recipe going forward to the rest of my life! I followed this recipe exactly! Don’t be scared or nervous about the coffee, it really doesn’t taste at all, it is just another factor that makes this the best chocolate cake ever! I really recomen trying this out! Once again, this is really the best, most delicious, moist, fluffy, spongey, delicious, chocolate, chocolate cake. Ps. I used the normal recipe, not the one with sour cream. P.p.s I covered it with the Nutella frosting and filled it with the chocolate ganache. (Delicious!!!)
Amazing!! Really easy recipe.
I didn’t have a paddle attachment for the buttercream, so I did it by hand with no issue. Everyone was really impressed with the end result!
Will be using this in future!
This is definitely the best chocolate cake recipe! My cake turned out so delicious, that I can’t stop eating it!
I have tried this recipe using vanilla buttercream and chocolate buttercream. Both turned out very well 🙂 So yummy! Thank you Sally!
I made this as a 3-layer, 8-inch cake, and it turned out fantastic. The frosting wasn’t enough to frost the sides, but frosting the layers and top was the perfect amount. I used your original recipe, and the only tweak was that I whisked the hot coffee and cocoa together to bloom the chocolate, then added that to the wet ingredients. I’ll definitely be making this again. Thanks for the recipe!
I made this cake for a friend’s 30th and it was absolutely incredible and so chocolatey! I made it without the coffee and I didn’t miss it. I covered it with the chocolate frosting too, and then decorated with chopped snickers and chopped peanuts. It was a total hit, would 1000% make again!
Today, l baked the 3rd batch of this cake. It’s just unparallel. I have tried several recipes wanting to narrow down to have one perfect go to chocolate cake recipe. So glad I tried this out. Finally, i made that happen. Thanks to you, Sally. Tastes great with butter cream. Tastes no less with Chocolate Ganache too. Thank you for this amazing recipe. Have always been a fan of your work.
Hi Sally,
Fantastic recipe, as always! I am baking this for the birthday of a chocoholic – do you think it would be possible to bake some chocolate chips into the sponge, or do you think this would ruin the texture? And roughly how much would you put in? (If it’s not a terrible idea!)
Thanks 🙂
Hi Lucy, thank you! You can add 1 cup (180g) of chocolate chips. Use the sour cream version detailed in the notes, which creates a slightly thicker batter to hold them up.
Hi Sally,
I am planning to make this for my son’s 5th birthday… but I’m afraid it will be too sweet.
Will reducing the sugar affect the texture of the cake?
Hi Catrina, you can try reducing the sugar in this cake batter but the results will be different. I recommend reducing by only a little. Sugar not only sweetens the cake, but adds volume and tenderness. Let me know what you try.
Just made this cake! OMG, super easy to make and turns out great!
When I was making the batter it was really wet and I thought it wouldn’t set but I believed in the recipe and it set beautifully, super moist and chocolatey. Yum!!
My favorite and most popular cake to make so far! Works amazingly with some seedless raspberry jam mixed in with the buttercream filling for a chocolate raspberry cake!
SO GOOD. I definitely recommend the sour cream version!
Dear Sally, thank you so much for your website and this particular recipe. I’m blind and inexperienced in baking and even I nailed it 🙂 Here is a link to a YouTube video where I made your cake with my 3 year old son.
Your greatest fan, Olga
Hi Sally , Love all your recipe ..
I would like to ask if I should change the recipe if I am using a smaller pan
And does not changing the recipe affects the baking results …
Thank you
I made two separate cakes for Mother’s day and they both came out yummy!! I used coconut oil, hot water, and omitted the coffee. I did the SOUR CREAM version for one and I think that one had a richer flavor.
I used two 8″ pans so I had left over batter and made cupcakes with it.
Thank you Sally!
A few people have asked about making a 6″ cake – I often make a half batch of this triple chocolate cake (usually the sour cream version) and it makes a perfect 3 layer 6″ cake! I hope this helps! If you were after the really tall cake look, I’m sure you could make the full recipe and fill the pans fuller than I fill mine, and use the leftover for cupcakes 🙂
I can’t tell you how many times I’ve made this cake since 2013, possibly 20-30? It’s my go to cake for very special people and occasions! It’s always a huge hit wherever I take it. It’s raised a lot of money over the years at our church youth camp dessert auction fundraiser…this year it went for $450!!! Yes, you read that right! $450!! The same person bought it for $300 last year and was determined to get it again! I follow the directions exactly as they are written using the hot coffee and buttermilk. I always use milk chocolate chips for the decoration and occasionally I will use raspberries or strawberries to decorate with also. Thank you for this recipe! It’s in my binder of favorite family recipes and each of my kids have a copy!
My son is asking for this cake for his birthday, so I have a question about the coffee. I understand that it enhances chocolate flavor, but I’m wondering if the caffeine is still present after baking or if it cooks out? Thank you!
Hi Bethany, it doesn’t cook out. Hot water works instead.
Hi Sally! I love your recipes and have made this cake several times for my family at their request, so I know it’s a keeper. Would it work to add chocolate chips to the batter like in your chocolate zucchini muffins? I’m worried about them sinking to the bottom and baking in a layer down there rather than being evenly distributed — do you think this cake batter is thick enough to keep them dispersed? Thanks!!
Hi Ashley! I’m so glad that you enjoy this chocolate cake recipe. Use the sour cream version detailed in the notes, which creates a slightly thicker batter. You can add about 1 cup of chocolate chips.
How do I ensure with such a moist cake that it doesn’t fall apart if I want to layer it on top of a white cake layer? My daughter’s request, but I’ve experienced that before!
I tried it for my sons b’day. Just awesome.. Thank you Sally for this delicious recipe.
10 stars recipe. It’s a keeper. Thanks a lot for sharing this recipe!!! Will be trying your banana bread recipe soon.
AMAZING!! was a hit among my family too 😛 thank you
This has been my go to recipe for a few years. I do not believe I’ve ever made or tasted a chocolate cake with such a rich complete flavor. During COVID, you cook with what you have, couldn’t find cocoa anywhere but had cacao which produces a different texture where the frosting is concerned but was not a deal breaker. The flavor of the cake was a touch stronger, then again the older version of this recipe did not call for hot coffee but water and when coffee is ever an option in this house it is taken! Still a delicious treat. I hope this helps anyone who also only has cacao.
This is a fabulous melt in your mouth recipe! Plus, I love the additional facts that she wrote to help.
WOW!
This cake is the most delicious chocolate cake I have ever eaten! It’s soft, yet firm and bouncy and sticky, yet not sickly at all.
I did the sour cream version and it was just so delightful.
I only had enough cocoa powder for the cake so I melted 75% organic dark chocolate for the buttercream. I did not have much butter in either so I just added more extra thick double cream to make enough frosting and my god it was unbelievable.
The cakes did not rise too much but as it’s a double layer cake, it was not really noticeable.
You have to make it. You will not be disappointed.
Once again, another of Sally’s recipes that have gone down a treat in our house.