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
I made this as in a bundt and used your chocolate ganache as a super rich glaze. Making it in a bundt pan made this so easy. The cake is delicious by itself but the ganache took it over the top. Thanks again, Sally!
Made this as a three-layer cake and frosted with Sally’s chocolate cream cheese frosting. I served it with raspberries and vanilla ice cream and it was delicious! (Only change was no espresso powder). Quick and easy with amazing results. Thank you, Sally, for another fabulous recipe!
Came out absolutely delicious. Followed to the letter. Thank you for sharing such reliable recipes.
This is such a wonderful cake! I made it dairy-free by using non-dairy creamer mixed with vinegar for the buttermilk. It turned out so moist and delicious!!
Made this cake twice and loved it. Once I added fresh raspberries to the buttercream filling and also used them as decoration and it was a delicious match.
However, the second time I used coconut oil (the first I used sunflower seeds oil) and once refrigerated the cake became very dense, it almost had a brownie like texture and also was tasting a lot like coconut. Have I done something wrong or did you experience the same texture using coconut oil?
Next time I’ll stick to sunflower seeds oil or some other liquid oil.
Thanks!
Hi Anna, Thank you so much for sharing your experience with the different oils! The coconut oil will certainly leave some coconut taste. After refrigerating did you bring it back to room temperature before serving? It should not be as dense at room temperature.
It was great but i dont think my buttercream came out right or maybe i just dont like it but i did mix in some chocolate ganache and it came out great
This is the best chocolate cake I’ve ever made. It is perfectly moist and tastes incredible!
The absolute best cake I’ve ever had!
I made this today for our Friday Empty Nesters potluck. I told them it was my first time making it and someone asked if they were my guinea pigs! I said yes! Well, this cake was a big hit! It is the best cake I have ever tasted, and everyone agreed! So soft, moist, fluffy, dense….gosh it’s so hard to describe! I’ve never had a cake so good. And I’m not a chocolate cake fan! Until now! When we were leaving they all said they will be my guinea pigs anytime if I keep bringing desserts like this cake! And the frosting! Pure heaven. When making the frosting I didn’t think all those dry ingredients would fit in the wet ingredients but I kept beating it and it turned into the frosting of dreams! I can’t express how much everyone loved this cake. Thanks for sharing!
Hi Sally. I have made several of your recipes over the last few years and they have all been perfect and delicious. I know when I choose an “SBA” recipe, it will not fail. I tell everyone about your website! I have made this chocolate cake several times, including this week, and it is the very best chocolate cake ever. I do substitute a half cup of dark brown sugar for the white sugar and I use a cup of French Roast dark coffee with a 1-serving packet of instant espresso dissolved in the cup of coffee and it is incredible. I also add a block (8 oz.) of cream cheese to the buttercream and then do a chocolate ganache coating over the whole cake after it is frosted and the drizzle down the sides makes it so pretty and I still have a “triple” chocolate cake! I love your savory dishes also, especially the soups. Thanks for all the time and effort you put into your recipes and the website. It is beautiful and reliable.
Sally, can this cake be frozen? I am supposed to be on a low fat diet, but I allow a small amount of sweets on occasion. I could make it in sheet cake form and cut it in pieces. Would the frosting hold up? Thank you.
Hi Terry! You can freeze the baked and cooled cake with or without frosting. See freezing instructions.
Hi Sally! I’m a big fan of your recipes! Just took these chocolate cakes out of the oven and they sank in the middle :(. I seem to have this happen with any chocolate cake recipe I try. Any tips? Thanks!
Hi Kandra! Expect slight sinking whenever you’re working with cocoa powder in chocolate cake. It’s 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. Of course if it’s sinking too much, though, the cakes could be under-baked. It’s best to test doneness with a toothpick. If the toothpick inserted in the center of the cake comes out clean, it’s done.
This quite frankly is the best chocolate cake I have ever made. Thanks for reposting it!
Sally, my whole family is obsessed with this cake recipe! I’ve made it more times than I can count.
Absolutely divine chocolate cake recipe with flavor just as Sally describes. I like the version with sour cream and it’s great for stacking or using for a tiered cake. If anyone is wondering that. Best chocolate cake I have ever made.
I made this cake 2 weeks ago to celebrate my puppy surviving a 6 hour neurosurgery and it is seriously the best cake. My best friend’s aunt said it was the best cake she’s ever had and ate the 2 slices I had sent my friend home with. I’ve been thinking about this cake since I finished it and will most likely make it again in the coming week. I’m not a huge buttercream fan so I did a chocolate cream cheese frosting. SO GOOD.
What a coincidence! I just made this yesterday as a birthday cake for my twins. The recipe itself is so easy and the resulting cake is so delicious! Perfect for all occasions.
Great chocolate cake with great chocolate frosting! Made this for my daughter’s birthday as a birthday cake. Made it as one layer sheet cake 9×13. It turned out great. (Didn’t have time to do layer cake).
I used full-fat milk instead of buttermilk. The cake was still moist. Also I didn’t add espresso powder, only the freshly brewed coffee and the cake was still lovely.
Made this for my BF’s birthday. Never made frosting from scratch before. Followed directions completely. Delicious. I’d post a photo if I could.
Fool proof recipe as always. I made this on a whim for my kids. I halved the recipe and made a smaller cake for them. Also used keto sugar instead of regular. I remembered the basic components but actually threw it together in a hurry without even measuring anything….still perfect. Instead of frosting I made a chocolate fudge sauce on the stove and poured over the cake while still warm. It was awesome and the whole thing was sugar free!
I want to decorate this cake with a coat of buttercream followed by fondant.. as i read in the previous comments it has been mentioned to freeze the layers. Do i defrost them completely before stacking them up and will that affect the moistness of the cake?
Keep them frozen. A light thaw is fine, but the colder they are, the easier cakes are to assemble.
Tried this recipe for the first time today. It’s very pleasing to the eyes and extremely moist and tasty. Since this is my first time making a chocolate cake from scratch, I am very pleased with how easy it was to prepare. Thanks Sally!
I absolutely love this cake and have made it 2 or 3 times now! My only issue is that my cake always sinks in the middle. I haven’t read that in anyone else’s comment, so maybe it’s just me! I AM using a dry buttermilk powder that I mix with water – could that be the problem? I also have a hard time icing this cake because it’s SO moist and crumbly. So it’s not the prettiest cake at the end of the day, but it IS the tastiest! Open to any tips!
Hi Kelssey, A cake that sinks in the middle is often under-baked. If it still seems a bit raw in the center next time bake it for a minute or two longer. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. You can see that in my dark chocolate mousse cake. That cake and this cake are both fantastically moist, but the sour cream version has a sturdier crumb so it should be easier to frost.
This really is the BEST chocolate cake recipe ever! It’s so moist and light! I used the coffee and espresso powder. It’s true that it doesn’t make it taste like coffee.
This cake is soooo good! I have made it quite a few times. A family favorite for sure! I’m wondering about if this would work as a cupcake? If so how long in the oven would you suggest?
I’m glad this recipe is a family hit, Sadie! You can certainly make this into 2-3 dozen cupcakes, or, check out my Super Moist Chocolate Cupcakes recipe. Same great flavor and texture!
Hi Sally! I recently made this cake for our dessert of the day for our family’s restaurant! It was such a big hit and it is DELICIOUS. I was wondering if it’s possible to make this a gluten free cake recipe?! My mom eats gluten free and her birthday is coming up and I know she would LOVE this. Would I just substitute the all purpose flour for Gluten Free Baking Flour? Or what do you suggest?? Thank you!!!
Hi Kaitlin! I’m so glad you enjoy this chocolate cake so much. Unfortunately I don’t have much experience with gluten free flour and haven’t tested this recipe with any flour alternatives. Let me know if you try it!
Hi Sally, thank you for this wonderful recipe! I have a small problem I was hoping you could help me with. When I took my cakes out of the oven, they kind of deflated. I didn’t take them out earlier and I didn’t open the oven during the baking time. This seems to happen to me quite often and I was wondering if there a solution for this problem.
I would really appreciate any suggestions!
Hi Anna! I’m happy to help. When cakes sink or deflate, they’re usually not completely cooked through. Or the leaveners (baking powder and soda) may have been close to expiration. Avoid opening and closing the oven door during bake time, which can also deflate the center of the baked cakes. I hope all of this helps!
This is by FAR the best cake recipe I have ever made! I followed all of the notes and tips. I was a wee bit worried when I was checking it to see if it was done and it smelled of coffee but after I had iced it and took a bite, I couldn’t taste any of the coffee and everyone gobbled it up in seconds of serving it! Thanks for this Sally. You have totally changed my mind about baking cakes.
Hi Sally,
I cannot comment on taste, yet! I made it in two 9” layers, which sat side by side in my oven. Baked for 24 minutes, steel pick came out clean, removed both layers from the oven and cooled them on wire racks. As one of the layers cooled, the center started to sink. There’s a bowl” or true concave in the center. The other layer flattened just a bit, but remains slightly above the rim. I followed the recipe as printed except used 3/4 c sour cream, with 1/2 c buttermilk, and reduced hot coffee to 1/2 c. What should I have done differently? A (un-) healthy serving of buttercream will fill the cavity to serve as a Christmas dessert option…would love some idea of where things may have gone wrong. Can update with density tomorrow on first cut….
Hi Judy! I’m not sure how I missed this comment over the past 10 days, sorry! (I took some time off for the holiday, too.) It sounds like the cakes were under-baked. When cakes sink, they’re usually not completely cooked through. Or the leaveners (baking powder and soda) may have been close to expiration. Avoid opening and closing the oven door during bake time, which can also deflate the center of the baked cakes. I hope all of this helps.
This is such an amazing cake! I used the 9×13 pan instead and it turned out perfectly well. I’ve baked this several times now and have received so many positive comments about it !
It is so moist and decadent. Thank u Sally! It’s something I’ll always bake for my parties and it impresses all my guests!