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 Sally, I live at almost 7000 ft and at times baking is a challenge. I love this recipe but the center falls quite a bit. I am wondering if you have an alterations for high altitude ? Thank you!
Hi Kerry, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Hi, Sally! What do you think about pairing this cake with the peanut butter frosting listed in your other chocolate sheet cake recipe? Do you think it would pair well? I wanted to use this chocolate cake recipe instead since this looks friendlier for a 9×13 dish
Hi Ariana, that would be a delicious combination!
This cake is delicious! My niece wants me to make it for her 4th birthday. Would the sour cream version stand up to being made into a 4 layer birthday cake?
Hi Christina, that should be fine with the sour cream version. Hope it’s a hit!
I made this cake yesterday for the first time and have to admit that it is the best chocolate cake I have ever made to date. My daughter-in-law who does not care for chocolate cake gobbled up a huge piece and loved it, licked the frosting from her plate! I made the 2 layer 9 inch cake. I’ll try using the sour cream .next time as I definitely will be making it again because there were no left overs to take home. Thanks for this and all the other recipes you share.
Hi
Do you think this sponge would be strong enough to stand with 3 6in layers on top of 3 8in layers?
Also i would like to make it chocolate orange flavour. I was planning on adding the zest of one orange to the batter and a drop of orange extract. Would this be ok?
Thanks
Hi Tori, We don’t recommend this cake for the bottom or middle of a tiered cake (it’s not sturdy enough). We do list some tiered layer flavor suggestions in this post. Perhaps you could do another flavor on the bottom and a chocolate tier on top? You can certainly try adding some orange zest and extract to the batter. We’d love to know what you try!
Ok thank you for letting me know. I’ve tried it out this morning as a single tier with the orange and so far so good.
If you do ever find a good stackable chocolate cake recipe I’ll definitely be interested! Thanks again.
Perfectly moist and delicious Sally ….
Happy Easter
1) how do I prevent the icing getting crumbs in it as I frost it
2) how can I tell if my frosting is too thick.
Thank you.AF
Hi Ana! Crumb coating the cake can help seal in the crumbs before adding the outer layer of frosting. You can read more about crumb coating in this recipe.
HI Sally! I love using your recipes. However, I live in Portugal and some speicific ingredients are really hard to get here. I managed to get some buttermilk for this recipe but can’t get my hands on any sour cream. Can Greek yoghurt be used as a sub for the sour cream? Thanks in advance.
Yes, absolutely!
have made this several times and love it! was wondering whether anyone has tried to make this with creme fraiche? xx
I have tried to make this recipe three times now. Each time it’s raw after the suggested cook time, and even after an extra 15 minutes it comes out like mush and completely deflates. If I cook it any longer though the outside will burn. Any suggestions?? My oven is fine (I bake quite often and none of my other baked goods have had issues) and I’ve followed the instructions to the letter! Soooo frustrated as I’ve yet to find a decent chocolate cake recipe that isn’t dry.
Happy to help troubleshoot here– the batter can be quite thin which can lead to these issues. I recommend trying the sour cream version listed in the notes. Make sure you’re baking the cakes on the center rack and tent them about halfway through baking to prevent the tops and edges from over-browning before the center can cook.
Hi Sally and the others, I read in your Cake Pan Sizes & Conversions that one 9-inch pan is 8 cups, this recipe yields 6 cups of batter for two 9-inch pans. I’m confused.
See what I read here: https://sallysbakingaddiction.com/cake-pan-sizes/
In the Common Baking Pan Measurements: Measurement Conversions: Round Pans section
Hi Tamara, that information is correct but keep in mind that you do not fill cake pans all the way to the top. Even though one 9-inch pan holds 8 cups, you do not fill it to the top.
I made this for a wedding shower, and it was delicious! I am planning to make a 2-layer 10” version for my daughter’s birthday this weekend. I noticed that the comments said this makes 6 cups of batter… should that be 16? I am debating about doing 1.5 or 2 times the recipe but want to make sure that is enough. Thank you so much!!
Hi Valerie, 6 cups of batter is correct. Here is everything you need to know about converting recipes to different Cake Pan Sizes.
I made the cake using the sub of sour cream. As well as the original recipe without sour cream.
My new favorite cake, includes sour cream, it tastes rounder to me, I like the mouth feel, and the flavor.
I confess to using a scant teaspoon of salt. I teaspoon was just bit to salt forward for me, though my family didn’t agree.
Excellent, thanks Sally!
Best chocolate cake ever! How do I change the recipe for 6″ round (3-layer)? Thank you!
Hi Stephanie for a three layer 6 inch chocolate cake, we recommend using the batter from our chocolate cupcakes instead – it’s the perfect amount of batter! You can read more about baking 6 inch cakes here. Happy baking!
Is this cake sturdy enough to be baked in a Nordic Ware train shape pan? Obviously the baking time will vary from your original recipe. Thanks!
Hi Vera, we recommend following our Chocolate Cream Cheese Bundt Cake recipe, but you can leave out the cream cheese swirl. It has the same great taste as this cake but is a little sturdier to hold up to a shaped pan.
I want to make this cake, but I don’t drink coffee. However, I do have espresso instant coffee. If I make the instant coffee will that work?
Hi Wendy, absolutely. See recipe notes for more details!
This cake came out absolutely delicious! Thanks for sharing!
I love this cake! I am wondering: would it hold up baked in a Nordic Ware train loaf pan? (see link: https://www.nordicware.com/products/nordic-express-cakelet-pan/) Obviously baking times will vary, I am just wondering whether the cake is sturdy or will collapse? Thank you!
I’m sure it will be just fine– definitely use the sour cream version detailed in the notes. (It makes a slightly sturdier cake.)
I’m going to make this as a 3-layer cake with 8″ cake pans. I’d like my cake to be tall. Should I 1.5 the recipe or will this make enough divided by 3? Thanks!
Hi Stacey! You can make this recipe and spread it out amongst 3, 8-inch pans, but the layers will be rather thin. You can 1.5x the recipe if you’d like for thicker layers (note that they will take a few minutes longer to bake and be sure not to fill your pans more than 1/2 way).
Hey Sally, I adore this recipe! I wanted to make a chocolate-coconut cake for my upcoming birthday, and use this as the base chocolate flavor. Do you think I should make a swiss meringue buttercream, because I want something light, or stick to a classic vanilla American buttercream?
Hi SK, that is really up to you! Either choice would be delicious. Hope you have a great birthday!
I am going to make this cake for daughter’s birthday in a few weeks. I have more time this week and would love to make this ( at least partially) Would you recommend freezing it and if so, at which stage? If no freezing at any stage recommended, how many days in advance do you think I can make it? Thank you! Theresa
Hi Theresa! The baked cake layers freeze beautifully – here’s a helpful post on how to freeze cakes.
Hi Sally! My son wants a chocolate mint cake. I’ve made this cake before many times – it’s delicious! So I want to use this as the base with your mint chip frosting. Do you think that would work? Or should I just use it as a filling and make chocolate buttercream for the outside? Help!
Hi Libby, so glad you love this cake! The mint chocolate frosting would be delicious with the cake.
I make this all the time at home. Today was the first time making is as a 13×9 and it came out all wavy and sunken in the middle, cooked through at 30 minutes. was it actually tested as a sheet cake? Thanks!
I made this for my grandmothers birthday (which is scary since she is the queen of all baked goods) and used a peanut butter filling and whipped chocolate ganache. This cake is light enough that it paired really well with the denser toppings I chose. Everyone loved it including my grandmother, she even asked for me to give her the recipe. If my grandmother says anything more than just simply smiling it means something. This is a good recipe.
Hi Henry, thanks for trying this recipe. We are so glad it has your grandmother’s approval!
Theres nothing wrong with my oven and it took 12 minutes longer to cook than written?
I love this recipe. It’s the best amongst all those I tried. Perfect measures of ingredients yield a good Cake. Cake tasted awesome and woow. Thank you so much.
I am so excited to make this. I would like to substitute honey for sugar. How would you recommend I adjust other ingredients? Will it turn out not as well?
Thanks!
Hi Chelsea, it would take quite a bit of recipe testing to properly replace the sugar with honey. For best results, we recommend sticking with the recipe as written.
Sally I make your pizza dough and white bread regularly because your recipes are no fail, delish and ready to follow. But this chocolate cake!? WHOA! I DON’T EVEN LIKE CHOCOLATE CAKE AND I’VE MADE IT 3 TIMES ALREADY! im making it today for my birthday and inviting my family over, luring them with this cake which has become my family’s favourite. Yes the coffee and espresso powder add that wow flavor! I use nescafe classic espresso powder because that’s what I have in the house. The second time I made it the buttercream frosting was a tad grainy so this time I sifted both the confectioners sugar and the cocoa together before I mixed it all with the butter. That frosting tastes amazing! Bravo Sally!
As far as my husband is concerned there is only one cake- chocolate and this is the perfect chocolate cake.
I love the espresso powder and add the coffee to give it a stronger flavor. I use about 1/4 sour cream and 3/4 cup of buttermilk. My cake is topped with your cream cheese frosting which is perfect, every time.
I wanted to do the citrus cake challenge but that wouldn’t be HIS birthday cake. Thanks as always Sally and friends!
Can I use powdered buttermilk for this recipe?
Hi Carmen, we haven’t personally tried it but other readers have with success. Just follow the directions on the powdered buttermilk packaging to make the amount needed for the cake. Hope you enjoy it!
For this recipe do I need the hot coffee or can I substitute it for something else?
Thanks,
Deborah
Hi Deborah, you can use the same amount of extra hot water or hot chai tea.