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 just reviewed but I forgot to write I used Dutch cocoa and the cake was perfectly fluffy and nothing weird happened. I can see why I technically shouldn’t but nothing happened this time I used it.
I’ve been using another very similar recipe for chocolate cake but I decided to try this one out. It’s better then my last recipe! Moist, fluffy and rich, this cake is delicious. I was surprised by the amount of coffee and espresso powder but there is very little coffee flavour. I also used your chocolate cream cheese icing recipe instead, also delicious. Thank you!
Hi Sally,
I was planning on baking a three layer chocolate birthday cake with the buttermilk only recipie. Would Hershey’s cocoa powder be correct to use? Also, I was going to fill and frost the cake with Nutella ermine frosting (not fondant) and decorate the top with frosting swirls, ferrero Rocher and chocolate sprinkles. Would this work with this cake? Would it be best to freeze the cake layers a day or two ahead before trimming, levelling , weighting and frosting? I wondered if this would firm them up enough to do this successfully? Can’t wait to try this glorious cake, the reviews are fantastic!
Thank you
Kate
Hi Kate, you can use Hershey’s cocoa powder, as long as it’s unsweetened natural cocoa powder. Sounds like a wonderful way to decorate your cake! Depending on how much you’re planning to add in buttercream, candies, and sprinkles, you may want to use the sour cream version for a slightly sturdier crumb — but use your best judgement here. Freezing cakes is a great way to make them ahead of time, but be sure to thaw them completely before decorating. Let us know how it turns out!
Just so wonderful. I halved the recipe and omitted the frosting—just ate it as a plain 8” cake—because I wanted something simple and not too sweet. It was so lovely! Incredible flavor, and somewhat grown up with the addition of extra espresso powder. And so easy to make!
I was just wondering how the baking time would change if this were to be baked in a Bundt pan? Thanks in advance!
Hi Nina, we’d recommend our 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. Hope you enjoy it!
I had to bake longer time + 10 minutes. Did exactly as in recepie just didn’t work out. Shame I left it too late. Can’t try one more time.
I made this cake for my mom’s birthday and it’s the best chocolate cake recipe ever, moist and rich. Can’t wait to make it again.
Hi Sally! Thanks for sharing your recipe! I’d love to give this a try but I do not have any coffee brewer at home. I’d love to add the coffee though, I’ve heard so much of how it brings out and intensifies the chocolate flavour. Do you think theres a way I can get the 240ml of freshly brewed coffee with just hot water and instant coffee instead? How much instant coffee would that require? Thanks!
Hi Carrie, absolutely! Any kind of hot coffee will work – instant included. Prepare according to the instant coffee directions to get the one cup needed for the batter. Let us know how it turns out for you!
Cake was a hit with my partner who requested a super rich cake! My only one comment was the cake smelt a bit funny, which wasn’t a problem in the slightest for him but put me off a bit. Not sure if it was the eggs or the buttermilk?
What a fabulous cake! I made it for someone’s birthday, and it was loved by all the guests. I baked coffee grounds at 170 degrees to make the expresso powder. I might make this cake again and not even frost it. Just the cake with a little vanilla ice cream is amazing
Hello, where I live is 4226 feet high, do you think I should change something in this recipe?
I’m excited to try this recipe! ♥️
Hi Pamela, we wish we could help, but we have no experience baking at high altitude. We know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html We’d love to know if you decide to give this recipe a try!
My kids adored this cake – they said it tasted better than a bought cake
Will definitely be making for second child’s birthday
Thank you so much for this recipe! This is definitely my go to chocolate cake from now on! I brought it to my brother’s birthday party and it received rave reviews, one of my brother’s declared it the best chocolate cake he ever had. The frosting was perfect! The addition of salt in it is brilliant.
Hi Sally you are amazing . Your recipes are very simple but baking comes out to be fabulous. I made The Best Vanilla Cake, Yellow Cake, Wedding Cake & now this chocolate cake. It comes out to be too good. But i used Hershey Chocolate syrup instead of Coca & Sugar.
I am a home baker who volunteered to make my daughter’s wedding cake. I’ve been testing cakes and icings from several websites and cook books in preparation. Sally, you came out as the winner! This chocolate cake is easy, luscious and is reliably delicious every time. I have also made your Swiss meringue buttercream and it is loved by everyone who’s tried my cakes. I appreciate your troubleshooting tips. They always work. Thank you for sharing your love of baking!
I am planning on making this recipe, just wondering what size cake pan I should use to get a nice height for a 2 tier cake ? 2″? 3″?
I’m assuming the cooking time will change depending on size
Hi Natalia! We use pans that are 2 inches tall for this cake.
I love this recipe! My mum has asked if I can do a gluten free version, can I just substitute the plain flour for gluten free flour?
Hi Lisa, We haven’t tested this recipe with gluten free flour but let us know if you try it!
Hi! Would greek yogurt work the same as sour cream?
Yes, Greek yogurt works as a substitute for sour cream. Enjoy!
LOVE Love this recipe! The cake turned out just as I imagined in my head! Was craving for this and boy was it good! Spiked it with a dash of rum too Thank you!
Hello,
This is the second time I’m making this cake . It’s tastes delicious and soft texture. I tried your strawberry cake , red velvet, cake pops too.tastes divine .
I observed that all the cakes I made from here, are not so firm and they tend to break very easily . I couldn’t perform frosting well as it’s too soft to hold and crumbles come out although I refrigerate for an hour before applying buttercream . It happened to my red velvet cake, it broke into two . Sob sob . And sugar is very high when we taste .
So probably you can see if cakes can be made little firm and not too sweet, then these would great recipes to try .
Thanks for putting everything together..
I would give this 10 stars if I could. Hands down the best chocolate cake I’ve ever had. I made the original version (no sour cream) and it was delicious. I left out the espresso and used hot water instead of coffee. The centers sunk quite a bit (which she warned us of) but it didn’t affect anything because we topped it with frosting. Such a good chocolate flavor and so moist! I’m normally not a frosting person but this chocolate buttercream was insane. I could eat it with a spoon!! Highly recommend!
Delicious cake! I have made a few cakes from the recipes here. Great flavors. One thing I am noticing is that my cakes always have a fallen center. I understand that you mention this is normal. However, my fallen centers are extreme. So thin in the middle that they are about 1/4 the thickness in the center in relation to the edges. I am at high altitude: 4,500 feet. Any tips for creating layers with an overall flatter presentation? Thanks!
This cake was perfect. I followed the sub with sour cream, and did a chocolate cream cheese frosting with a ganache topping and it was def decadent. Next time I will try it with buttercream for a birthday or with a nice kahlua glaze if I am making it myself. Def a chocolate cake recipe that turned out exactly as expected.
I made this recipe today it was amazing, as a someone who bakes quite often, this cake was better than many others- the coffee added very rich flavour and the cake was moist. Although I did make a few modifications- I halved the recipe and added less sugar(About half the amount recommended) I also added 1/2 cup of water in addition to the coffee so it was a tad lighter(Flavour-wise) and also did not add baking soda and added a bit of citric instead. Thanks, Sally for sharing this amazing recipe this will be my go-to recipe for chocolate cake!
Made this for Valentines Day. Used the sour cream and buttermilk combination. Came out looking just like picture. Delicious!
Have made this cake (both with and without the sr cream) and it is a great recipe. It is in the oven right now for a cap to my Valentine’s Day dinner!
Re: espresso powder, I grind my own beans for coffee and just grind beans to espresso consistency for the recipe, seems to work!
HI Sally- love your recipes! Just wondering if I could use this recipe to make cupcakes or if they would come out as dense. Thanks!
HI Sally- love your recipes! Just wondering if I could use this recipe to make cupcakes or if they would come out as dense. Thanks!
I want to make this cake with a peanut butter frosting. Do you have a frosting you would recommend? I don’t want it to end up being too sweet to eat! I searched your website but I couldn’t find one.
Hi Stephanie! Here’re our peanut butter frosting recipe.
I LOVE this cake recipe! It’s delicious and moist. I do have a question… whenever I make this cake it’s almost too moist? More pertaining to when I try to frost/decorate the cake it bits of cake comes off. Even sometimes sticks to the cupcake liners. Am I doing something to the recipe not realizing it or is my frosting too thick/cold?
Hi Liz, You aren’t doing anything wrong! You can chill the cake before frosting which can help, and adding a crumb coat first is very helpful. For a sturdier cake that is a bit easier to frost you can try the sour cream version listed in the recipe notes.
This is an amazing chocolate cake. I used a 9×13 baking pan and frosted it with a cream cheese frosting. It delivers satisfaction to all the tastebuds! When I first baked it, I couldn’t help myself, so I cut myself out a piece and let the cream cheese frosting melt tiny bit on top of before taking the biggest bite I could. It was so light and fluffy. I used organic cocoa powder and added some instant coffee to the batter. I had deep flavor. It wasn’t too rich, it had a slight bitterness, probably due to the instant coffee and it not being overly sweetened. I LOVED IT. I would have eaten this cake without the frosting FYI. It is that good. BUT my frosting came out really well also so, why not! The frosting was the perfect texture, temperature and flavor. Not too sweet, light and fluffy, with a tang. I patted myself on the back for this one. Thanks Sally.