Triple Chocolate Cake

This is my favorite homemade chocolate cake recipe. 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.

slice of chocolate cake on a plate

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.

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

chocolate cake on white cake stand

triple chocolate cake

Chocolate Cake Video Tutorial

Chocolate Cake Ingredients

Each ingredient serves an important role. For best results, do not make substitutions.

  1. All-Purpose Flour: The structure of the cake. Do not use cake flour– when combined with ultra-light cocoa powder, cake flour is too fine.
  2. 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.
  3. Baking Soda & Baking Powder: Use both baking soda and baking powder for lift.
  4. Salt: Salt balances the flavor.
  5. 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, too!
  6. Oil: Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture.
  7. 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.
  8. 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, and German chocolate cake recipes.
  9. Vanilla Extract: Vanilla extract adds flavor.
  10. 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!)

chocolate cake batter

How to Make Chocolate Cake

What an easy chocolate 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 cupcakes instead? Use my super moist 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!)

  1. Original Version (pictured and written below): The original recipe produces a very thin batter. The cake is extra soft with a deliciously spongey texture.
  2. 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. 🙂

slice of chocolate cake on a plate

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:

  1. Unsalted Butter
  2. Confectioners’ Sugar
  3. Unsweetened Cocoa Powder
  4. Heavy Cream or Milk
  5. Vanilla Extract
  6. 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.

Chocolate frosting in glass bowl

slice of chocolate layer cake on a plate

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 chip garnish. Let’s eat!


slice of chocolate cake on a plate

Triple Chocolate Layer Cake

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours
  • Yield: serves 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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 too. See recipe note.


  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 3/4 cup (65g) 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*
  • 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)*

Chocolate Buttercream

  • 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
  • 34 cups (360-480g) confectioners’ sugar
  • 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)*
  • 35 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


  1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. 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.
  3. 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!)
  4. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  5. 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, 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 another Tablespoon of cream if frosting is too thick. Taste. Add more salt if needed. (I usually add another pinch.)
  6. 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.
  7. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.


  1. 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.
  2. 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 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.
  3. 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.
  4. 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 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.
  5. 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 full-fat room temperature 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.
  6. FAQ: The sour cream version (note above) makes a sturdy enough cake that will hold under fondant.
  7. 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.
  8. Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Keywords: cake, chocolate cake

Triple Chocolate Layer Cake. The fudgiest homemade chocolate cake ever!


  1. Hi Sally! I am planning to bake this cake today. Can i add chocolate chips to the batter? Also i do not have instant expresso powder. Can i use regular instant coffee ? Thank you!

    1. You can use instant coffee or skip the instant coffee/espresso powder completely. You can add chocolate chips to the batter. 1 cup will be plenty!

  2. This recipe is amazing!! I made it for a birthday and filled it with a raspberry and orange filling. It was sooo good. I’m wondering if I can substitute almond flour for a gluten free version??

    1. I’m so glad you enjoyed this recipe, Dee! I have not tried making this recipe gluten-free, but you can certainly give it a-go. If you do, please let me know how it turns out!

  3. Hi Sally,
    I cannot comment on taste, yet! I made it in two 9” layers, which sat side by side in my oven. Baked for 24 minutes, steel pick came out clean, removed both layers from the oven and cooled them on wire racks. As one of the layers cooled, the center started to sink. There’s a bowl” or true concave in the center. The other layer flattened just a bit, but remains slightly above the rim. I followed the recipe as printed except used 3/4 c sour cream, with 1/2 c buttermilk, and reduced hot coffee to 1/2 c. What should I have done differently? A (un-) healthy serving of buttercream will fill the cavity to serve as a Christmas dessert option…would love some idea of where things may have gone wrong. Can update with density tomorrow on first cut….

    1. Hi Judy! I’m not sure how I missed this comment over the past 10 days, sorry! (I took some time off for the holiday, too.) It sounds like the cakes were under-baked. When cakes sink, they’re usually not completely cooked through. Or the leaveners (baking powder and soda) may have been close to expiration. Avoid opening and closing the oven door during bake time, which can also deflate the center of the baked cakes. I hope all of this helps.

  4. Christine McNamara says:

    This is by FAR the best cake recipe I have ever made! I followed all of the notes and tips. I was a wee bit worried when I was checking it to see if it was done and it smelled of coffee but after I had iced it and took a bite, I couldn’t taste any of the coffee and everyone gobbled it up in seconds of serving it! Thanks for this Sally. You have totally changed my mind about baking cakes.

  5. If I’m making this as a 9×13, do you think the original buttercream recipe is enough for a thick layer, or should I make the larger quantity listed here? Thanks!

    1. Hi Julie, the buttercream quantity listed is plenty for a 9×13 inch cake.

  6. Hi Sally. I’m making this cake for the first time today. It’s for my son’s birthday, so I wanted to find out if I could swap the coffee for hot cocoa? Both the dry and liquid portions.
    Thank you!

    1. I can’t see why not! Do not use hot cocoa powder mix for the unsweetened cocoa powder though. You can use it in place of the espresso powder and hot coffee.

      1. Great! Thank you so much! I can’t wait to make this cake!

  7. Hi Sally, thank you for this wonderful recipe! I have a small problem I was hoping you could help me with. When I took my cakes out of the oven, they kind of deflated. I didn’t take them out earlier and I didn’t open the oven during the baking time. This seems to happen to me quite often and I was wondering if there a solution for this problem.
    I would really appreciate any suggestions!

    1. Hi Anna! I’m happy to help. When cakes sink or deflate, they’re usually not completely cooked through. Or the leaveners (baking powder and soda) may have been close to expiration. Avoid opening and closing the oven door during bake time, which can also deflate the center of the baked cakes. I hope all of this helps!

  8. Stacey Downing says:

    Hands down, the BEST cake and buttercream icing I’ve ever had. I was dreaming about having a slice for breakfast after having my first slice last night

  9. Hi Sally! I recently made this cake for our dessert of the day for our family’s restaurant! It was such a big hit and it is DELICIOUS. I was wondering if it’s possible to make this a gluten free cake recipe?! My mom eats gluten free and her birthday is coming up and I know she would LOVE this. Would I just substitute the all purpose flour for Gluten Free Baking Flour? Or what do you suggest?? Thank you!!!

    1. Hi Kaitlin! I’m so glad you enjoy this chocolate cake so much. Unfortunately I don’t have much experience with gluten free flour and haven’t tested this recipe with any flour alternatives. Let me know if you try it!

  10. I was curious of the reasoning for having the espresso powder and hot coffee in this cake recipe but not the moist cupcake recipe? I need to make a larger amount and was trying to decide if I just make multiple batches of the cupcake recipe or this cake recipe and just wanted to know what the differences between the two end products would be. Thanks and hope that made sense!

    1. Hi Q! The larger mass of the cake can not only dry out quicker, but can lose its flavor as well. That’s why I add espresso powder here. The hot liquid helps the larger amount of cocoa powder bloom. We’re usually fine with 1/2 cup (like in the chocolate cupcakes) but larger amounts need a little help releasing its flavor and breaking up any lumps.

  11. Hi Sally:-). I see the Chocolate buttercream recipe calls for 3 to 4 cups of confectioners sugar but I couldn’t find any comment as to why there isn’t an exact amount. Why is this? I am looking for a good chocolate buttercream recipe that will hold up to piping/decorating. Thanks for all your wonderful recipes and hard work!

    1. Great question, Colette! It depends on your desired consistency. For a thicker frosting (for piping / decorating), you may find yourself adding more confectioners sugar than for the frosting used to cover the cake. I hope this is helpful!

    2. What a coincidence! I just made this yesterday as a birthday cake for my twins. The recipe itself is so easy and the resulting cake is so delicious! Perfect for all occasions.

  12. This cake is soooo good! I have made it quite a few times. A family favorite for sure! I’m wondering about if this would work as a cupcake? If so how long in the oven would you suggest?

    1. I’m glad this recipe is a family hit, Sadie! You can certainly make this into 2-3 dozen cupcakes, or, check out my Super Moist Chocolate Cupcakes recipe. Same great flavor and texture!

  13. Hi Sally, I want to make this for my husband’s bday; a major chocoholic…if I want to use sour cream and buttermilk how much of each? Thank you. Your recipes are amazing.

    1. Hi Kathy! Sometimes I like to add sour cream to this base recipe– you can see that in my Tuxedo Cake. I change the amount of hot coffee, too, because I add sour cream with 3/4 cup buttermilk. (See that recipe for details!) Both chocolate cakes have intense chocolate flavor, it’s just the sour cream addition adds a little extra sturdiness.

  14. Hello, I see I can make the cake as a sheet cake. However I need to make it for my 12x18x2 pan and not 13×9. Would doubling the recipe to fit my 12×18 be enough? According to my math, area of a 12X18 pan = 216 and 13×9 pan= 117. 216/117 = 1.8.

    With the frosting, I am at lost. Would double be enough for my 12×18 pan? or would you say triple it?
    Thank you!

    1. Hi MJ, it’s really hard for me to say. The cake, as is, would be fine for a thinner 12×18 sheet cake. Feel free to 1.5x the recipe for a thicker sheet cake. Doubling the frosting will be plenty.

  15. Hi Sally! Can this be made into a one later cake in an 8×8 square pan? My fridge is quite small and a two layer cake won’t fit.

    1. Hi Kristina, This batter fits nicely into a 9×13 inch baking pan. Same oven temperature, about 35-40 minutes bake time. I haven’t tested it but you can try cutting it in half for a smaller square pan. I’m unsure of the bake time for this.

  16. I made this cake for my birthday! My husband said its the best moist choc cake he has had in his entire life! I agree! Its totally a keeper! Thanks so much!

    1. I hope you had a great birthday, Debbie! I’m so happy you both enjoyed this cake so much!

  17. This chocolate cake is sooooooo good! I made it on a whim one day in a 9×13 and my husband, daughter, and I finished it off the next day. I used marshmallow butter cream frosting but I think I’ll try your chocolate frosting next time. YUM!!!

  18. This really is the BEST chocolate cake recipe ever! It’s so moist and light! I used the coffee and espresso powder. It’s true that it doesn’t make it taste like coffee.

    1. Hello there,
      How did your cake turn out? I baked this in 2 8” pans, and it’s super moist, that I could not use it to layer and ice it. It’s too fragile. But love the rich chocolate flavor even with just the coffee. I need to modify this cake recipe to make it strong enough to hold the icing. Any suggestions?

      1. I made this cake today and it was very good. The crumb has a nice chocolately flavor and is dewey soft which is exactly what I wanted; so many chocolate cakes turn out on the dry side. The frosting is fluffy, and I love that I had the option to decide how much sugar I wanted to add; it was easy to work with the sugar/cocoa/cream to get the right sweetness and consistency. I did not use the espresso powder in the cake mixture but did, reluctantly, add the one cup strong hot coffee. And I must admit I did not taste the coffee. Thank you, Sally, for truly delicious chocolate cake & frosting combo.

  19. I absolutely love this cake and have made it 2 or 3 times now! My only issue is that my cake always sinks in the middle. I haven’t read that in anyone else’s comment, so maybe it’s just me! I AM using a dry buttermilk powder that I mix with water – could that be the problem? I also have a hard time icing this cake because it’s SO moist and crumbly. So it’s not the prettiest cake at the end of the day, but it IS the tastiest! Open to any tips!

    1. Hi Kelssey, A cake that sinks in the middle is often under-baked. If it still seems a bit raw in the center next time bake it for a minute or two longer. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. You can see that in my dark chocolate mousse cake. That cake and this cake are both fantastically moist, but the sour cream version has a sturdier crumb so it should be easier to frost.

      1. The odd thing is that it didn’t seem raw at all, and a toothpick came out clean. It was actually sinking while in the oven, not after coming out. I’ll definitely have to try the sour cream option next time for a sturdier crumb! Thanks!

  20. Hi Sally, I have tried a number of your recipes and they have not disappointed:-). For this cake, I would ask a question for clarification. Your recipe calls for the same amount of sugar and flour in cups, but the gram measurements are very different. Any reason for this or it is an error? I plan to try it over the weekend. Thanks

    1. Hi Irene! Sugar is heavier than flour, so 1 cup, for example, weighs more than 1 cup of flour.

      1. Great. You recipes are to die for. Had tried various Banana Bread recipes but I have settled on yours. The carrot cake was also to die for. Yummy. You get 5 ***** rating from me

  21. Hi I was wondering if this cake would hold up under buttercream and fondant

    1. Yes, readers have reported with great results. Freeze the layers before you assemble it.

  22. Tried this recipe for the first time today. It’s very pleasing to the eyes and extremely moist and tasty. Since this is my first time making a chocolate cake from scratch, I am very pleased with how easy it was to prepare. Thanks Sally!

  23. Hi Sally, I’m looking forward making this cake on my son’s birthday since he loves chocolate cake. However, for the buttercream, i would like to omit the cocoa powder and will use green food coloring as i’m decorating it as a minecraft theme. Should i just add the food coloring instead of the cocoa powder?
    Please advise.
    Thank you

    1. Hi Mariz, I recommend using vanilla buttercream and adding your desired amount of food coloring. The amount/ratio of vanilla buttercream on my white cake recipe will be enough for this chocolate cake.

      1. Ok, great :).. Thank you so much for your time. I really appreciate it. I hope I can get my cake as good as yours.. 🙂

  24. I want to decorate this cake with a coat of buttercream followed by fondant.. as i read in the previous comments it has been mentioned to freeze the layers. Do i defrost them completely before stacking them up and will that affect the moistness of the cake?

    1. Keep them frozen. A light thaw is fine, but the colder they are, the easier cakes are to assemble.

  25. Fool proof recipe as always. I made this on a whim for my kids. I halved the recipe and made a smaller cake for them. Also used keto sugar instead of regular. I remembered the basic components but actually threw it together in a hurry without even measuring anything….still perfect. Instead of frosting I made a chocolate fudge sauce on the stove and poured over the cake while still warm. It was awesome and the whole thing was sugar free!

    1. Thanks so much for your positive feedback, David!

  26. Sally, I love your recipes. I just took this cake out of the oven. It took 30 minutes to bake. Looks delicious, nice and dark. I couldn’t find espresso powder so used espresso Instant coffee, hope that works. I’ll frost it tomorrow and serve for my BF’s birthday. He loves chocolate cake. I’ll let you know how it all comes out.

  27. Gandhi Ganeson says:

    Tried 2nd recipe frm you Sally. Was awesome and everyone loved it. Gonna do the same cake 2nd time for my mother’s birthday. Thank you for the wonderful recipe. Love from Malaysia xoxo

  28. Made this for my BF’s birthday. Never made frosting from scratch before. Followed directions completely. Delicious. I’d post a photo if I could.

    1. I’m so happy it was a hit! Thank you so much for your positive feedback 🙂

  29. Chocolate cake fan says:

    Great chocolate cake with great chocolate frosting! Made this for my daughter’s birthday as a birthday cake. Made it as one layer sheet cake 9×13. It turned out great. (Didn’t have time to do layer cake).
    I used full-fat milk instead of buttermilk. The cake was still moist. Also I didn’t add espresso powder, only the freshly brewed coffee and the cake was still lovely.

  30. Can this cake support your strawberry cream cheese frosting recipe? If I wanted to make 3 thin layers like your lemon cake, is this batter enough to split in 3?


    1. Hi Lynn, This cake with the strawberry cream cheese frosting would be delicious!! It’s a very moist cake so you will want to crumb coat it first. I recommend using 1.5 times the batter for 3 layers.

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