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
Hi! Can I use the same recipe/quantities for 3 pans that are 8 inches? Thank you!!❤
Hi Oana, You can use this recipe as written to make an 8 inch cake. The layers will be slightly thicker and may take an extra minute in the oven, so keep an eye on them. The cakes are done when a toothpick inserted in the center comes out clean.
Hi Sally!
Absolutely phenomenal recipe. Would this cake/buttercream recipe be suitable underneath a fondant layer? I’m baking it as a Lego head birthday cake for my husband. I’ve never worked with fondant before and don’t want to take any chances!
Thanks.
Hi Nawshin, using the sour cream method/version from the notes, this cake should be just find under fondant. Hope it’s a hit!
LOVE THIS RECIPE!!! This is my family’s go-to dessert! I would love to make this for Valentine’s Day and somehow incorporate raspberry, is there a way to do that that you could recommend? Thank you!
Hi Gabby! A chocolate and raspberry cake would be delicious. We would simply include the fresh raspberries in between the layers with a raspberry buttercream (subbing freeze dried raspberries for strawberries).
OK to use springform pans for the cake? Thanks!
Hi Matt! We always recommend using regular cake pans instead of springform pans unless a recipe specifically calls for a springform pan – the extra height on the pans can cause cakes to bake unevenly. That being said, some bakers have reported success baking cakes in springform pans. Make sure to still split the batter into two pans. Let us know if you give it a try!
Hi Sally! Love all your recipes and can’t wait to try this one. I’m planning to make it for my 3-year-old’s birthday cake and wanted to change up the frosting so it’s not so heavy on the chocolate – do you think a strawberry cream cheese icing would complement this cake well, or do you have any other suggestions? Thank you!
Strawberry cream cheese frosting would be absolutely delicious on this cake, Jennifer! Let us know if you give it a try 🙂
Hie! Can i make this cake in just one 9” pan? So it would fluff up as one cake and then cut it in two layers for frosting? instead of baking in two different pans?
Hi Zahra, We don’t recommend it. Overfilling your pan will cause the cake to bake unevenly and because there would be so much batter it would be too heavy to rise properly. If needed, you can bake one layer at a time and keep the remaining batter loosely covered at room temperature until it’s ready to bake.
Very disappointing. This recipe is too runny. I followed the recipe meticulously, it rose nicely in the oven, but never cooked. I left in oven for over an hour, with outer parts getting burnt but middle was still sticky. Will not use this recipe again
I have made this so many times now and love it! It is the best chocolate cake and is never ever dry. I dropped one star because as others have said it takes way longer to bake than the time says. I just keep prodding the middle with a wooden skewer until it comes out mostly clean. I do find it can be a bit moist / undercooked if I don’t do that and rush. Also I use springform tins always and I don’t see a problem. I used a square standard one one time and that was fine too. Its the go to birthday cake for my children and it never disappoints. I wish you would include alternatives for things in UK though. Fan oven temps in C and anything we can use instead of cake flour. I can’t find that anywhere and cocked up making my own!!
Could someone please tell me what all purpose flour is? I am in the UK we only use self raising or plain flour here apart from various bread flours of course.
I would love to try your cake.
Hi Michele, All purpose flour is equivalent to plain flour in the UK. Enjoy!
Made this for my boyfriends birthday and it turned out amazing! The cake is very light and moist, and not overly sweet which I love because otherwise, with the frosting, it would be too much. I made half the frosting, which is enough for the middle and top workout the sides, and that was plenty for us. Lovely cake, would make again!
*without!
This is a really good cake. Very fluffy and moist cake. As you can see from Sally’s example this is a very moist cake but it can be difficult to decorate bc the cake can fall apart if you are not careful. I did not have sour cream so used the recipe that was posted I would probably use sour cream next time because I really enjoy cake decorating with icing and all. Overall, this was a hit and everyone really enjoyed the cake.
Hello 🙂 could you please tell me if I want to make 3 layer cake do I just use ingredients x 1.5? Thank you 🙂
Hi Inga, yes, you can 1.5x this recipe for a three layer cake. Happy baking!
WOW this cake is phenomenal thank you! It’s super moist! I even used unsweetened vanilla almond milk in place of the buttermilk and it is perfect! That’s the only ingredient I needed to substitute. I used the coffee like you suggested and it really makes it so much richer!
I made this yesterday as my boyfriend wanted a chocolate cake and it was absolutely gorgeous! It’s so light and flavourful, not too sweet, the buttercream is not overwhelming at all and so creamy!
I am definitely keeping this recipe forever and going to make it again (and again and again)
Note: I used two 20cm (7.8inch) cake tins and I had a little bit left over to make a mini layer cake to have on the side.
I’ve made this recipe twice this week, and it gets better each time. Today, I made some slight adjustments in the baking soda and powder and added a little more liquid since I live at 6,700 feet. The cake rose more and was even moister. This recipe is definitely a keeper!!
I usually use the Corden Bleu Devils food chocolate cake but decided to give this a try. What a waste of time. Cakes hardly rose and rose unevenly. 26 minutes cooking time!! 35 and 45 minutes respectively and even then they didn’t seemed cooked. Next time i’ll stick with my trusted recipes
Can you use bread flour for the cake instead of all purpose flour?
Hi Brenna! Bread flour is not ideal for cakes as it will yield a chewy texture. Best to stick with all-purpose flour here!
I made this cake and the cake + frosting is amazing! I have leftover frosting. Is this frosting the same type used in your chocolate cake pops? Wondering what I can repurpose it for!
Hi Ann, it’s not the exact same recipe as the cake pop frosting, but this frosting is great on so many things! If you don’t want to use it right away, you can freeze the frosting for up to 3 months.
When I tell you that this cake has been in my oven for over an hour and STILL isn’t cooked in the middle. I found this recipe and it’s got such good reviews, but honestly this cake just will. not. cook. Mix was thin when I poured it into the pans, as described in the recipe, but this is really disappointing, as it was clearly too thin to match the recipe timing suggested. Will probably have to restart with a different recipe soon.
I’ve just made this recipe for my sons birthday cake. I’m not a baker at all and found it really easy to follow. I also just used what I had in my cupboard so normal self raising flour, skimmed milk, regular coffee powder. It made the most delicious light cake and I received a lot of compliments. Thank you.
If I want to bake a 2 layer 10 inch cake should I double this recipe?
Hi Juliann! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Made this cake for Christmas Eve using the sour cream version. Excellent recipe, wouldn’t change anything!!!
i tried it tasted really nise but the cream was to much but i followed all instructions
Just made this for my son’s birthday. You’ve done it again! Oh my goodness! Absolutely love this website.
I know the recipe said not to use cake flour, but I used it anyway- with proper conversion. It is the most delicious chocolate cake I have ever made. Also didn’t add the espresso powder, but I used 1 cup of hot pour over coffee (with freshly ground espresso beans). I just used buttermilk and no sour cream. Unbelievably flavorful and perfect consistency. Pairs well with almost any berry. Would also make great chocolate muffins. I cannot believe how good this cake was! Thank you!
Hi
what are the measurements for the cake when you use sour cream. I saw reduce the liquids by how much?
Thanks
Hi Cynthia! See recipe notes for details. Enjoy!
HI Trina, in the recipe notes it says how much sour cream and buttercream but not how much to reduce the coffee to. Can you help? Am I missing it? Thank you!
Hi Ulana! 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. Enjoy!
Can I make half this receipe for a smaller cake. Thank you.
Hi Norma, you can halve this recipe for one 9-inch cake if desired. Same bake time and temperature. We also have a small one layer 6 inch chocolate cake if you’re interested. Same great flavor!
This was my first time baking a cake and I made it for my dad’s birthday. It was PERFECT. So light and filled with chocolate, even though there was no chocolate! My dad loved it so much. Thank you so much for this wonderful recipe!
GREAT cake, although this is not near enough to make 3 nice, full layers in a 9″ pan and I’d suggest either doubling or at least doing 1.5x the recipe
Do you think the middle part of the cake might sink because of too much raising agents?
Hi Anty, A sinking middle is usually the result of a slightly under-baked cake. For next time, it’s okay to add an extra minute or two onto the bake time to ensure the middle is fully baked. If you find the edges are browning too quickly, you can tent them with foil so the middle can continue baking without over-baking the edges.
Hi, can I bake this in microwave.. can I use flax egg/ condensed milk for an egg free version.. and what wil happen if i invert baking powder vs baking soda ration given here,( as in 1 TSP soda and 2 TSP baking powder)
We’ve never tried baking any cakes in a microwave, but if yours has an oven setting it may work. Keep in mind that if it’s a convection oven setting it’s not ideal for baking cakes (we use conventional oven settings for baking) but the general rule of thumb is to lower your oven temperature 25 degrees F for convection settings and begin checking for doneness a bit earlier. We have not tested this recipe with an egg substitute but let us know if you try it. It’s best to stick to the recipe as baking soda and baking powder are different and not interchangeable.
Hi, could you use this cake recipe for a Black Forest gateaux? Thanks
Hi Avri, You sure can! Our Black Forest Cake recipe is based off of this chocolate cake. Enjoy!
How much sour cream should we use for this recipe?
Hi Ausra! See recipe notes for details on the sour cream version.