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
This cake is AMAZING! I have made it twice now and get tons of compliments. I just keep sharing your site!! Thank you!!!
This was my first time baking a layered cake and I was super nervous as I was baking it as a surprise for my mom’s birthday. I also used your vanilla buttercream recipe for the top frosting and I piped roses according to your 6 inch cake decoration recipe. My entire family loved it so much! The chocolate cake was so moist and delicious! Thank you so much always for your great recipes.
This cake is amazing! seriously – many people have said this is the best cake they’ve ever had.
Hi can I add chocolate chips to the batter for more chocolate flavor? My cake caved in middle, I used a round baseball pan, any suggestions for next time to prevent this from happening?
Hi Ann Marie! You can add 1 cup (180g) of chocolate chips (semi sweet or dark!). Use the sour cream version detailed in the notes, which creates a slightly thicker batter to hold them up. Usually when cakes sink, it’s because the pans were overfilled. The baseball mold cake may be too deep for a delicate cake like this. Using the sour cream version may help with this as well, though. Let us know if you give it another try!
Can this recipe be used with your Mint Chocolate Chip Frosting as a 2 or 3 layer cake?
Hi Linda! This cake would taste delicious with mint chocolate chip frosting! You’ll likely need to multiply the recipe by 1.5 or 2x to have enough to frost a layer cake. Let us know how it goes!
Hi sally!
I have used this recipe for cupcakes!
I prefer this recipe over the choc cupcake recipe – it’s more moist!
Using this recipe – How long to store as cupcakes in the freezer before they start to dry out?
What is the best way to freeze chocolate cupcakes and this chocolate cake?
How to defrost this cake and as cupcakes so I don’t get sticky tops?
This is my all time fave recipe of yours!
Joan
Hi Joni! For best taste and texture, don’t freeze cakes for longer than 3 months. Cupcakes can be frozen for up to 2 months. Here’s a helpful blog post on freezing cakes!
This was the BEST CHOCOLATE CAKE I ever had! Super moist and flavorful. You have this recipe down to a science !
Hi Sally, I’m really looking forward to making this cake as a treat for me for my birthday! I wanted to ask would you recommend cake pan strips to help the cake bake more evenly? I have had a few issues lately where cakes have risen in the oven but then collapsed. They still taste delicious but it seems perhaps the outer edges are baking faster than the centre. I’m eager to get this bake right as it looks so darn delicious! As a very moist cake I wondered if this may cause a few issues with baking and the cakes rise.
Thank you
Kate
Hi Kate! A lot of bakers love using cake pan strips to produce cakes with nice flat surfaces. I don’t personally use them, but I’m sure they wouldn’t hurt!
I LOVED this cake. It’s so moist and yummy and perfect for my grandmas birthday. I was wondering if I could use whole milk in replacement for buttermilk?
Hi Riley, so glad this cake was a hit! Buttermilk is required for this recipe — but see recipe notes for details on how to make your own DIY version using whole milk.
I’m a house spouse(aka dad) for two lovely young ladies. There are times when events are a group of moms and myself. I found over the years that a baked pan of treats is a great ice breaker for these events. Your website is my go to source for recipes and has helped me become known as Dessert Dad! Thank you for that!
I made this cake recipe the other day but substituted the frosting with chocolate ganache. Structurally the ganache is a bit heavy for such a delicate cake so you have to be careful. Everyone got very quiet and the pan emptied rapidly(all good signs of deliciousness). It really is a great crumb, delicious with that coffee in the background and stays so moist.
Dessert Dad — how sweet! We’re so glad our recipes have been a hit for you. Thank you for making and sharing them with others!
Hi Sally.
If i were to use the vanilla buttercream recipe, would I need to double it to be able to frost this cake??
Thank you,
Raine 🙂
Hi Raine, the amount/ratio of vanilla buttercream on our white cake recipe will be enough for this chocolate cake. Enjoy!
This is by far the best chocolate cake I’ve ever made (or tasted)! I did 3 layers with Sally’s buttercream icing as well and it turned out great. My only note is that the batter is a bit less than 6 cups- just something to keep in mind if you need to bake your layers one at a time!
This is the only chocolate cake recipe that I use. I love it!!! Question: I have been asked to make a Bailey’s Irish Cream cake for this St. Paddy’s Day and I would like to use this recipe. Can you advise how much Bailey’s I would add for a “medium” flavor and when in the process I would add. Can this even be done?? Thanks very much!
Shiela, If you read point 5, you’ll see where its clearly explained.
Would this recipe be considered sturdy enough to be used in a 10×10 layer cake, staggered with vanilla and red velvet layers?
Love your recipes and educational baking info. And my hubby who isn’t into sweets LOVES your chewy chocolate chips cookies!
Hi Rachel, use the sour cream version mentioned in the notes. It will be a bit sturdier for the cake you have in mind. Thank you so much for baking and trusting the recipes on my site!
Hello
I made this today and it all worked well but I cannot taste any chocolate in it only coffee. Any advice why?
Hi! I made this yesterday and it tasted fantastic! I was just wondering why the middle was quite heavy and wet. I baked it for any extra 20mins until I had a clean skewer. It didnt have crumbs in the middle. Just air pockets. We still ate it all 🙂 Will appreciate an suggestions! Thanks xx
Hi Josephine! Over-mixing can yield a dense cake – make sure to just mix the batter until combined! Here’s more cake baking tips that may help for next time.
This is the only chocolate cake I make now. The first time I made it, it lasted a day with a family of four. I was asked to make it again that same week. Sally’s is my go to place for baking recipes.
I have to thank you sally i am Rahma lots of love all the way from Nigeria.
I tried ur recipe and it tastes five star hotel. I tired it on two occasions and it was perfect thanks soooo much.
I have to give u 5 stars. I love all your recipes. Your pancakes are superb.
This recipe is great but I’m trying to eat less sugar. Could I use a different sweetner like stevia or canderal?
Hi Sally,
I am looking at purchasing a new Kitchen Aid Stand Mixer. My current one still works but about 15 years old and I’m afraid some day it will quit in middle of a recipe. Do you have a preference of the Artisan 5 qt. Tilt mixer vs. The Professional type? The latter has more power so wondering if I should go this route this time. I see you use the regular Artisan type but not sure if you use the other model. Appreciate your thoughts!
Just responded to your other comment, Laurie. Hope you enjoy your new mixer!
Very tasty frosting! Thanks for the recipe, I’ll try the cake next time.
Hi Sally,
Thank you for all your beautiful recipies and excellent communication with any queries I have had.
Could I just ask, if I use your sourcream version does it actually taste like sour cream? I don’t like sour cream but understand the sourcream version remains a very moist cake but is sturdier for decorating.
Also does the sourcream version require refrigeration or is it ok on the countertop for a few days. I am aware refrigeration can dry out cakes.
Thank you
Kate
Hi Kate, the sour cream simply helps to create a moist and sturdy crumb — no taste of sour cream in the finished product at all. For best results, we still recommend storing in the refrigerator for up to 5 days. Be sure to cover it tightly, and that should help to prevent drying out the cake. Let us know if you give it a try!
Delicious!! Cake is moist but crumbly.. buttercream is out of this world. I made this for my husband’s birthday and nobody could believe that I made it!
Just tried the recipe with sour cream and hot water… so good!
I made this cake as well as your ice cream cake for a birthday party, and got rave reviews on both! I made two batches of the chocolate and made it four layers . Thank you for making me look good! Your detailed instructions, videos and notes are extremely helpful.
I can’t work out what I’ve done wrong, I’ve triple checked the recipe and can’t find anything I did differently but rather than take 26 minutes to cook my cake took closer to 90mins.. Any idea why this would be?
Hi Janna! Did you use two 9 inch pans? Using smaller or different shaped pans can result in longer baking time. Hope the cake still turned out!
I baked this rich flavourful chocolate cake for my husbands birthday 2 days ago and it was a huge hit. The hot coffee does not lend any flavour but I think it’s adds to the moistness and Color. I used half the proportions for the buttercream frosting but still had enough to go around. Thanks fir your fail proof recipes. I am addicted!
I was looking for a recipe that would be in taste and texture like a devils food boxed mix but from scratch. This was perfect! Rich, moist, delicious and the frosting was amazing. Thank you Sally
Hi Sally,
Thanks for the awesome recipe! I made this cake exactly as described and even decorated it with chocolate chips. It was a huge hit. Very soft, delicious and moist.