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. 🙂
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.
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
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 (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
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 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
Hi Sally,
I’ve made this cake before for my husbands birthday and it was a huge hit!
This time I am using it to make cupcakes (I need a lot) will the texture and freshness be similar if I make and frost them then refrigerate overnight? I was planning to pull them out in the morning to reach room temperature before serving. I won’t have the time to frost on Saturday. Thanks!
★★★★★
Hi Kelly! Refrigerating cakes/cupcakes dries them out. It would be best to store covered at room temperature overnight.
Perfect thanks so much!
I love the sound of this recipe but want to make it in a dinosaur shaped cake pan. Lining with parchment paper will be difficult. Do you have another suggestion?
Hi Melissa, a generous spray with baking spray (like Pam) should do the trick.
I used 3 x 8 inch tins but my cake didn’t rise that well. My batter seemed to be a lot thinner that the video shows. Any tips? Thanks
Hi Gia, these aren’t particularly tall cake layers, especially if divided among three pans. Be sure you’re using fresh baking powder and baking soda for optimal rise—we do find they start to lose their power after about 3 months of so, even if not yet expired. Hope these tips help for next time!
Sally’s recipes never fail. This is the second time I’ve made this cake and it’s delicious. I couldn’t get the correct cocoa powder but it still turned out lovely. Do not use pans with a removable side as the batter will leak through. Thank you Sally!
★★★★★
Best chocolate cake recipe ever, my office loved it and I’ll definitely be making it again!!
★★★★★
Question! I want to make this cake for 30 people. I was thinking two layers of 9×13 rectangular pans. Should I just double the cake batter recipe? Or will the layers be too thick?
Hi Ashley! You can make this recipe as written in a 9×13 pan, see recipe notes for details. We would make two batches (instead of doubling) for two 9×13 sheet cakes.
I never heard so many great reviews over a cake. I will never change the recipe I use but when I make cupcakes they tend to sink very badly. I have tried numerous different fill levels (even the suggested). I use this recipe over the cupcake recipe because I make them in bulk.
This truly was the best chocolate cake ever! Just the right amount of sweetness and with an incredible rich chocolate flavour! I made it for my friend’s birthday and it was a hit all around! This recipe is printed and in the ‘best recipes’ book!
★★★★★
This cake is delicious but it sinks in the middle so much that it is unattractive when served no matter how much frosting you try and fix it with. I initially used it with removable bottom pans and it leaked. So the next time I used revival pans. Is there any way you can stop it from sinking in the middle?
Hi Maryjane, A little sinking is completely normal for a chocolate cake. However, if it’s too much then it can mean that the cake is slightly under baked. A few additional minutes in the oven will help for next time. Hope this helps!
I have this same issue! I’ve made this cake probably at least 30+ times. It is a family favorite! I always make it in a 9×13, but for some reason, it always sinks quite noticeably in the middle. The strange thing is, that it starts sinking while still in the oven, so I can’t blame it on underbaking if it happens while it is still baking? Do you have any ideas what might cause this?
I continue to make it because my family loves it, but it has kind of become a joke…mom’s famous sinking chocolate cake. Both of my boys have birthdays this month and already requested this cake. I would love to finally make one that doesn’t sink! Any thoughts or help would be appreciated! Thank you!
Hi Emily! Have you tried the sour cream version detailed in the recipe Notes? The sour cream gives the cake a little more structure, which could definitely help with the sinking problem. We would love to hear how it goes if you give it a try!
Hi I’m a beginner in baking, every time I use buttercream in a piping bag it starts to melt because of the heat from my hand. How can i solve this problem?
★★★★★
Hi Maya, When piping, always feel free to stick the frosting back in the refrigerator to help thicken / cool it down to make it easier to pipe. It can get warm quickly, especially if using in a piping bag. Hope this helps, and thank you for making and trusting our recipes!
I made the double layer cake today and put jam and fresh cream in middle topped off with chocolate
This cake is awesome. I use it as my go to chocolate cake. Thank you. The buttercream on the other hand, that’s been extremely challenging. Following the exact measurements, mine is super stiff. Also you mention you always add one more tbs of cream. Is that one more to 3tbs or 5tbs? I kept adding cream, 1 tablespoon at a time, on low speed. Then I whipped it quickly after I had added 3 more tablespoons. Not creamy like in your video. I reached and read to add billing water. I did that to and it got somewhat better, but still to no avail. I’m not sure what to do at this point. Any advice?
Hi Sonia, you can continue to add cream or milk, a tbs at a time until it isn’t quite as stiff.
I just made this cake as a 10″ round, doubling the recipe with plans to make a two-tier cake. As stated in the notes, the middle did sink. For icing, would you suggest leveling the cake to take out the dip of the top or use the bottom of the cake as the top (and not worry about the dip). I plan to ice and decorate with vanilla buttercream. Thanks, Melissa
Hi Melissa, you can certainly flip the layer if you’d like, or simply fill the middle with a bit more buttercream!
Your chocolate cake recipe is fantastic!
I cut the recipe in half to make a single layer cake.
★★★★★
Hello,
I love this recipe and bake it often! I am making a two tier cake, I would like to make this chocolate cake the bottom tier, could it support a second tier or do you think it is too moist and light to support a tier on top of it. I would use dowels but, I’m concerned it may not be able to support a heavy tier on top.
Hi Nicole, at this time, we don’t have a chocolate cake recipe that can serve as the bottom tier for a cake. As you suspect, we fear it would be too moist and light to support a top tier. You can, however, use it for a top tier if desired! Our homemade wedding cake post has more details on 2-tier cakes and support, if it’s helpful.
hi Sally
Can I skip the coffee? I am making this cake for my son’s birthday and he is tooo young to be having coffee
I read somewhere to use hot water instead? Is that correct?
Absolutely. You can use hot water instead.
Hello, just a quick question, do you think mint frosting would go well with this cake?
Hi Olivia, absolutely! Mint chocolate is always a wonderful combination.
I made this cake yesterday. My first layer cake ever. It came out perfect. Moist and not to sweet.
★★★★★
Delish. Best chocolate cake ever
★★★★★
I have made the best banana cake and vanilla cakes and they were stunning! I am not much of a cook. Can’t wait to try the triple chocolate cake
Hello thank you for this recipe,my husband is a cherry Garcia fan and I wanted to make him a chocolate cake with cherries,Do you think adding cherries Willa defect the outcome of the cake?
You certainly can. Or you can try this black forest cake, which combines chocolate cake and cherries.
Best chocolate cake I have ever made! I used the sour cream and cut the coffee and buttermilk in half, as suggested
Forgot to mention I used my steam oven. Same temp, 25% steam and cooked 5 minutes less. Top was perfect and texture amazing.
Hello Sally,
For the chocolate buttercream icing I want to ask you if the 1.25 cups of unsalted butter equals to 1 1/4 cups or is it 1&1/2 cups?
Hi Jessica, you’ll need 1 and 1/4 cups of butter for the frosting.
Is it ok to substitute whole milk plain yogurt for the sour cream?
Hi VP, absolutely. Same amount!
Hi Sally!! Have you ever tried using gluten free flour in this recipe or your vanilla cake recipe? Wondering if I can just simply sub the flour. Thanks!!
Hi Kate, we haven’t tested gluten free versions of our cakes but would love to hear how it goes if you do!
We have used Bob’s Red Mill before and it works fine. However I would say you’re better off just going with the King Arthur box mix gluten-free yellow and chocolate cakes. They are fantastic and almost impossible to tell that it’s gluten free.
This is my “go to” chocolate cake recipe! I make the sour cream version, and it is always a huge hit. I utilize the cake recipe as written but have been changing up the fillings. It’s delicious filled with Sally’s Raspberry Cake Filling and White Chocolate Buttercream, then covered in the Chocolate Buttercream in the recipe. I’ve also made it filled with chocolate mousse. You really can’t go wrong starting with this delicious cake!
★★★★★
My kids helped me make this one, yesterday. They had a blast. And the cake was amazing! Almost makes burning out the motor on my stand mixer worth it. At least Mother’s Day is coming soon.
★★★★★
I’ve made this twice and I think it tastes like a bakery cake, but the four people I’ve fed it to say it is too rich and they don’t want to eat much of it. Do you know how I can alter it? I’m assuming less sugar in the batter (maybe less espresso or cocoa powder?). Less icing, too? Thanks for your help!
★★★★
Hi Cami! We don’t recommend reducing the sugar as that will alter the texture of the cake. You can always use less frosting if you prefer. Perhaps a less sweet frosting, like whipped chocolate ganache, would be a better option for you – let us know what you try!
I used 80g instead and it worked out great and still tasted pretty sweet.
★★★★★
Hi sally, I love this recipe. How would I make this in 6 inch pans? I find the converting really tricky! Thanks
Hi Rebecca, this batter as written will be too much for 3, 6 inch pans, but you could divide it among 6, 6 inch pans instead. Or, use our batter for chocolate cupcakes, which makes the perfect amount for a 3 layer, 6 inch cake. Hope you enjoy it!
Delicious and moist cake! Keeps very well. The frosting was delicious as well, very chocolatey.
★★★★★
Mmm tastes so moist and rich beautiful texture…just melts in the mouth. Thanks sally. Put 80g of sugar in the cake, and used melted cooking chocolate in the icing which worked well the mixture is really liquidy so make sure you bake in leak-proof tin (mine started leaking)
★★★★★
Every one LOVED this cake that I m making it again- it’s so rich and moist. I made mine as a 3 layered cake 8 inch pans, DELICIOUS
★★★★★