This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake, too. See recipe note.
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
Chocolate Cake Ingredients
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!)
How to Make Chocolate Cake
What an easy chocolate cake! No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn’t make any difference), add the hot coffee, then whisk everything together. The cake batter is thin. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9×13 inch cake pan. See my recipe notes for details.
Need 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. 🙂
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
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.
Love a good chocolate + strawberry combo? Try my strawberry buttercream frosting with this chocolate cake 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!Print
Triple 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
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.
- 1 and 3/4 cups (219g) all-purpose flour (spoon & 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)
- 1.25 cups (2.5 sticks or 290g) 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
- 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.
- 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 Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Glass Mixing Bowls | Whisk | 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
Keywords: cake, chocolate cake
Reader Comments & Reviews
Never usually leave reviews but this chocolate cake recipe is AMAZING! Have now baked it 6+ times, comes out perfectly every time, and never had so many comments asking for the recipe!! Thank you
I have 2 eight inch round cake pans. Can I use those? Should I adjust the baking time?
Hi JJ, You can use this recipe as written to make a two layer 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.
Amazing cake!! Everyone loved how rich and moist this was!
Hi! Sorry if this has been asked already, but if I use the 9×13 inch pan, do I split the cake in half to get the two layers? Or do I need to make x2 cakes? Thanks!
All of this batter will fit into one 9×13 inch pan. If you wish to have two layers this size, we recommend making two separate batches instead of doubling the recipe.
Love this cake!! Wondering if I can use it for a two tiered (4 layer each)?
Hi Renee, We don’t recommend this cake for the bottom 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? We’d love to know what you try!
Thank you for the suggestion. I plan to use this recipe for the tope tier and will look for another option for the bottom tier.
I’m using a Bundt pan and a lot of the cake batter has overflowed!
Where did I go wrong!!!
What size Bundt pan did you use? You’ll want to use a 10 inch pan that holds 12 cups of batter. See the recipe notes for our recommended recipe for a chocolate Bundt cake.
Thank you! Pan size must have been the problem but boy, it came out of the pan beautifully and looks very moist!
I made this cake a while back and loved it! I plan on making it again tomorrow for my son’s birthday, but I wanted to try the sour cream version as I have a few cake toppers…would it work to substitute a quarter cup of the 3/4 cups of sour cream for full-fat greek yogurt or is it best to just stick with the original recipe? (Sour cream was one of 3 things on the shopping list, but somehow didn’t make it home)! Thanks!
I have made this recipe over and over again. Every single time I am showered with “this is the best chocolate cake I’ve ever had” complements. I’ll never look for another chocolate cake recipe, again!
Even the ‘I don’t like chocolate cake’ people in my family loved this cake! I made this recipe with your vanilla buttercream recipe but I had the hardest time frosting the cake. The cake kept falling apart when I put the frosting on even after I put the cake in the freezer for a little while. Was the cake too moist?
Hi Maggie, This is a very moist and soft cake but we are happy to help troubleshoot. If it was simply too moist it may simply have been under baked. Next time, even an extra minute or two in the oven could help. Also, if you try it again you can use the sour cream version detailed in the notes, which creates a slightly sturdier crumb with the same great taste. So glad it was a hit!
This cake was amazing! You always have the best recipes for baked goods. I made it for my son’s seventh birthday and worried about the coffee, but it only enhanced the flavor of the chocolate. The frosting is a masterpiece on its own. Thank you for the amazing recipes.
Is this cake dense or firm enough to decorate with fondant? I’m on the lookout for a cake that won’t sag under fondant
Hi Aimee, using the sour cream method/version from the notes, this cake should be just find under fondant. Hope it’s a hit!
This recipe is a mega winner. I made it in a 12×18 pan for a family birthday party this weekend and everyone loved it. Raved, actually. It was the best cake I ever made, so moist and good.
Being very moist it was tricky to spread the buttercream frosting so I piped it on first then spread it.
As amazing as this recipe is, the next time I bake this cake I will have to make decaf modifications because after a small piece of cake I could feel a caffeine zing from the cocoa power, espresso powder and coffee in the recipe. I’m not a coffee drinker; maybe coffee drinkers wouldn’t notice the caffeine.
It’s a family friends birthday tomorrow and she likes a chocolate cake with vanilla frosting. I made this cake, and your “favorite vanilla buttercream” frosting and it is fantastic!! I’m not a coffee drinker, so I did use the hot coffee but not the espresso powder, and as you promised, you cannot taste the coffee. The cake is SUPER moist, rich and fudgy tasting without being too deep or bitter to enjoy. Exceptional cake, thank you so much!
I love this recipe so much, is so easy and alway comes out good <3
This is absolutely the best chocolate cake I’ve ever made. My mom always wants a chocolate cake for her birthday and I’m never happy with half the cakes I make but this one was perfect. Thank you!
I have a convection oven, is this Triple Chocolate Cake ok to bake on the convection setting? If so, any tips?
Hi Michelle, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Interesting, thank you for such a quick reply.
I’ve made this cake before and it is delicious. I’m getting ready to make it again for my daughters 4th birthday tomorrow. I want to make a 4 layer (9 x 2 cake pans) sour cream version of this cake. Can i double the recipe or should I make 2 separate batches? Thank you!
Hi Liz, so glad you love this recipe! We recommend making two batches – happy baking 🙂
I’ve made this recipe twice and my whole family loves it! I use decaf italian roast via from Starbucks for the espresso powder and it works great!
I absolutely love this cake! I made this cake for a work party, followed your directions to the tee. I am a homemade cheese cake baker and sell my cakes to friends and family. I have always wanted a homemade chocolate cake recipe, just like my great grandmother use to make. I quit looking years ago, never could replicate. I found your recipe and video and thought why not try it, coffee and expresso in the cake had my curiosity. This was perfect! Big big hit at work, but not only that I loved the taste, flavor, moisture, it was perfect. I even used your chocolate butter cream frosting recipe and it turned out perfect! I looked to see if you had a Strawberry cake recipe and you do! Making that one now. Will comment when it’s done. Thank you for posting it!
Thank you so much for making and trusting our recipes, Tanya — we’re thrilled the chocolate cake was a success and hope you love the strawberry cake just as much!
Best tasting chocolate cake ever! I made it for my mother in law’s 91st birthday party and boy oh boy was it a hit! Thank you Sally from another Sally. The recipe was spot on and I will definitely make this again. Maybe a Halloween version with candy corn or Reese’s pieces.
If I wanted to make a chocolate orange version, would you recommend using orange flavouring, or freshly squeezed orange juice/zest?
Hi Shannon, We haven’t tested it ourselves, but you can try adding orange zest to this cake batter and try replacing *some* of the buttermilk with freshly squeezed orange juice. You could also try adding some orange extract in addition to the vanilla extract (don’t leave out the vanilla completely). Let us know what you try!
Hi guys, LOVE the recipe and hope to make it for my nephews 3rd. Will this be suitable for and hold fondant and spiderman toppers? Also, I need the cake for Saturday so can I start prepping on Wednesday with the buttercream and be okay? Many thanks!
Hi Jabeen, Using the sour cream method/version from the notes, this cake should be just find under fondant. If covered tightly, the cake should be just fine in the refrigerator for a few days. Hope it’s a hit!
Hey, Im tempted to try this recipe but 420 grams of confectioners sugar seems a bit of an overload (on top of the 350 grams of granulated sugar). Is it really necessary to use that much sugar or would I be able to reduce it by about half to still get a sweet enough cream?
This is a large cake recipe and indeed uses a lot of sugar. Feel free to reduce the sugar in the frosting, but doing so also reduces down the amount of frosting you’ll have (since it adds some “bulk”) and doing so may turn out separated/greasy without enough dry ingredient to keep it sturdy. Feel free to use more cocoa powder if you’d like.
I loved this recipe. Thanks sally!
Every one of your recipes that I try, they ALWAYS come out FANTASTIC!!! I absolutely love watching your videos and trying your recipes!!! xoxo
Having issues with the cooking process. It’s now been in for 30 minutes and it’s still super wet
Is that an issue others have had ?
Hi Michaela! Did you make any changes to the recipe? Are you using two 9 inch round cake pans?
I used the 9 inch pans and followed it completely. It took 35 minutes then I took it out. It’s seemingly fine in the center but the outer is a tad over cooked. I
Michaela, I usually end up baking this cake for a while, I’d say a total of 40-50 minutes! I drop the temp to 320, and bake for longer, and have the oven fan (convection) going too to even out the baking.
This is actually, actually the best chocolate cake I’ve ever made/had. I’ve made it about 10 times now and everyone loves it at parties. The cake is SO moist and is SO delicious. I don’t think I’ll ever try to find another chocolate cake recipe again. THE BEST.
The best chocolate cake I have ever made! I was wondering if anyone has made a gluten free version or if that would even be possible?
Hi Katy, we haven’t tested this cake with gluten free flour and are unsure of the results. You may be interested in our flourless chocolate cake instead. Let us know if you give it a try!
Would this work with your ganache recipe instead of buttercream please? I’m hoping to use the ganache to frost and also in between layers. Thanks so much!
Is there a dutch cocoa recipe version available if natural cocoa is unavailable?
Hi Kay! Dutched cocoa will change how the cake bakes and tastes, and that switch would require additional testing that we haven’t tried at this time. If you test anything out, please let us know. Or if you find a chocolate cake recipe you love that calls for dutched cocoa, let us know too!
I just tried this recipe for the first time with dutch processed cocoa. I prefer dutch processed because it provides a richer quality in flavor and color. Anyway the cake turned out moist and delicious. I chilled my cake before frosting because it was so moist I was worried it would be hard to crumb coat. Really good. Also, the cake did not indent as the recipe warned it would.
I have made this with buttermilk and it’s really good. This time around didn’t have buttermilk available and I didn’t want to make homemade, so made the sour cream version. Instead of sour cream I used full fat yogurt and substituted the 1/2 cup buttermilk with just low fat plain milk. It was really good.
Really moist and soft cake.
However I don’t like how dark these cakes turn out.
Omg Sally! This is my second time using recipe from your website it turns out wonderful! I replaced the expresso powder to instant coffee powder and used hot water instead of coffee. The cake turn out super moist and rich! My family even complimented it!