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!
You can find it in the coffee aisle at the grocery store or online. - Oil: Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture. Same goes for my chocolate cake roll recipe, too.
- 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!) You use it in this black velvet cupcakes recipe, too.
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, chocolate cupcakes with vanilla frosting, 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!
Print
Deliciously 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 (62g) 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 buttermilk substitute 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 find espresso powder in the coffee aisle at the grocery store or online. 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
Reader Comments and Reviews
Lovely cake ! Very light and airy. I made 3x 8 inch cakes and they are only about 1 inch thick – is this normal?!
Hi Angela, the layers will definitely be thinner for a 3 layer cake. Make sure your baking soda and baking powder are fresh, too, for optimal rise—we find they start to lose their effectiveness after about 3 months, even if not technically expired. Thank you for giving this recipe a try!
Hi! I’m excited to make a birthday cake for a chocolate lover! If I double the recipe and stack the layers, will it work? Just want to make sure the cake holds up okay. Thanks!
Hi Marcela, you can make two separate batches for 4 layers, or you could 1.5x the recipe for 4 slightly thinner layers. We’d recommend making the sour cream version outlined in the recipe Notes for a bit of extra structure. This is a light and delicate cake, so using cake dowels to support that many layers is recommended. OR, you could simply use the cake portion of this chocolate mousse cake to yield 4 chocolate cake layers. Hope it’s a hit!
This is the best chocolate cake I have ever made (or eaten). I made it for my boyfriend’s birthday and it was a smashing success! I will definitely be making it again. Decadent!
Thank you for this amazing recipe. I have made of it on several occasions and its awesome every time.
I want to make use of it for a 3 tier wedding cake covered with fondant (sour cream version). I have noted your response to a similar question earlier, that you advise against it as the texture is too soft to uphold top tiers.
I intended on securing the tiers with dowels. Do you think that this will suffice or do you still advise against this.
If so, do you perhaps have a recipe/version that you can suggest for this purpose?
Hi Nerissa, We do not recommend this recipe as the bottom tier for a cake—even the sour cream version is a bit too light to support a top tier. You could use it for a top tier, though, with a different flavored bottom tier. If you do try, definitely use cake dowels for extra support.
I love this recipe and my son has requested it as a square Pinata cake for his birthday. Would you recommend a double batch using a square cake tin? Or cut the rounds to square shape? A huge cake is fine I’m just not sure how to approach?!?
If it works it should look like a Mario bros yellow cube with question marks on each side and lolly surprise in the middle. Wish me luck
Hi Sharon! Here is everything you need to know about converting recipes to different Cake Pan Sizes. Let us know what you try!
I made this recipe for my mom’s birthday with a couple of changes. She is diabetic so I used allulose as a substitute for the sugar (1 1/3 cup allulose for 1 cup sugar). I didn’t have sour cream so I used full fat Greek yogurt. Many guests said it was the best chocolate cake they’ve ever had.
This cake was created in my kitchen yesterday. I only had Dutch Processed Cocoa so, as suggested, I added 1 1/2 tsp of vinegar to the wet ingredients. This seemed to work. Only had two 8” round pans and they did the job. It was SO delicious that my hubby of 35 years said he’d marry me all over again because of this cake. Big thank you hugs to you, Sally.
Hi Sally,
I absolutely love your recipes and recommend them to everyone that compliments my baking.
Will the batter for your triple chocolate cake be enough for 15 x 11 pan?
Thanks.
Hi Teresa, Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hi, did you use it successfully for a 11×15 inch pan? How did it go and did you have to double the recipe? Looking to do the same!
The cocoa powder measurement is incorrect in your recipe, both in the cake and the icing. 3/4 cup is 162g and not 62g. So I’m confused about which it should be?
Hi Trish, cocoa powder is quite light. 1 cup of cocoa powder weighs less than ingredients like flour and sugar. 1 cup is around 82g.
Thank you Sally for sharing your amazing recipes! This Chcolate cake is only the second from scratch cake I’ve ever made. It turned out perfect. it was perfectly moist and tasty. I still need to figuer out how to properly ice it and to get it from the pan to my plate without losing a thin layer off the top. Interestingly my cake sank very sighly so I didn’t need to slice it flat, thats another thing I need to learn about.
Sally, this recipe is legitimately magical. I seriously can’t put it into words how amazing it is! So fast! So easy! So few dishes! And SOOO GOOD! My absolute go to for ever and ever and ever.
Do you think I could make this chocolate cake gluten free by just swapping the all-purpose flour for gluten free flour? Would it still turn out as moist?
Hi Kim, We haven’t tested this recipe with gluten-free flour. If you wish to try it, many readers have reported success using a 1:1 gluten-free all-purpose flour blend, like Bob’s Red Mill, in many of our recipes. Again, the results may vary, but let us know if you give it a try!
Kim,
I am gluten free as well and depending on the GF flour you use, most if not all of Sally’s recipes work. i am a long time fan of her recipes and i have never had any trouble with substitutes.
Hi Sally,
I wanted to make this for a special treat for Halloween for my daughter and friends. I was wondering if I could replace the coffee/ espresso with another ingredient?
Hi Emily, you can leave out the espresso powder and use extra hot water or hot chai tea in place of the hot coffee. Enjoy!
Hi Sally! I wanted to make this cake for two people, so can I half it and use 6” pans? If so, how would I adjust the cooking time? I can’t wait to taste this!
Hi Beth, if you want to use 6-inch pans, we’d recommend using our chocolate cupcake batter and following these 6-inch cake instructions. Or if you only want one layer, we have this small chocolate cake recipe, too!
Hey Sally, I decorated the cake at work today I put the icing on and put smarties on and I tried and it was the best chocolate cake I ever had. it tasted like a cafe one but absolute better. Thanks for sharing your incredible cake recipe. I gave some to a few staff members and they loved it. Thanks again Sal very yummy.
If I use the recipe for cupcakes do I use the hot liquid?
Hi Taylor! You can use this recipe for cupcakes without any changes to the batter if you need a large amount of cupcakes.
Hi Sally! Could I swap the buttermilk with whole milk?
Hi Anna, this cake requires the moisture and acidity from buttermilk. However, you can make a DIY buttermilk using your whole milk – see the recipe notes below the recipe for details.
I’m unfortunately going to leave out the espresso powder as I’m making this for my daughter’s birthday and don’t want to send any sensitive kids through the roof. Can/Should I replace it with anything?
Hi Laurie, you can leave out the espresso powder if needed without any other changes. Enjoy!!
Hello!
Would this cake be sturdy enough to make a 4 layered cake (8 or 9 inch)?
Also, would it work to make alternating layers of chocolate and your vanilla cake recipe or would the densities/thicknesses of the different cakes make it unstable?
Thanks so much for your help! I’m making a wedding cake
Hi Gemma, this a lighter cake, but it should hold up to 4 layers, especially if alternating with vanilla cake. We’d recommend using the sour cream version outlined in the recipe notes as well as cake dowels for extra support. Let us know what you try!
Hi Sally, I’d love to use this to make a wedding cake, I’m thinking to replace at least some of the oil with butter as it will be the second tier in a three tier cake, do you think it will be sturdy enough if I do that and replace with sour cream and cut down the coffee mix?
Hi Heidi, Unfortunately we do not recommend melted butter here. It will leave the cake dry. Oil is best here for a perfectly moist crumb.
i use this for everytime i make chocolate cake. There is no reason it should be this good. Chocolate cakes need hot water to moisten the cocoa powder or it will be dry so this is absolutely perfect. everytime i’ve made it everyone has said it’s the best chocolate cake they’ve ever had. i used simple syrup and put in freezer while still hot and the moisture is insane, it glistens.
Hi, Sally! Can I use cacao instead of cocoa? I’m hoping to make this cake with less sugar and less processed ingredients. Thanks!
Hi Amy, we haven’t tested it so we’re unsure of the results. Cacao can be more drying and bitter. If possible, we highly recommend sticking with natural cocoa powder.
I made this recipe. The batter was very wet. It seems like too much liquid in comparison to the dry ingredients. The middle totally sank to about 1/2 inch. No way that this can be a layer cake. What a waste of time and ingredients. I followed the recipe to a t. I even weighed the ingredients.
Hi i want to make this recipe for a 7.5 inch heart shaped cake. I want to make two cakes for four layers. How should i adjust the recipe?
Hi Nimra, here’s everything you need to know about converting to different cake pan sizes.
Hi sally would this recipe (obviously doubled with the sour cream) work for a layered two tier cake? like 3 8 inch layers with 3 6 inch layers on top and using dowels?
Hi Molly, unfortunately we do not recommend this recipe as the bottom tier for a cake—even the sour cream version is a bit too light to support a top tier. You could use it for a top tier, though, with a different flavored bottom tier.
Hi there,
I made two batches of the sour cream version as 9×13 inch cakes yesterday but missed the piece about refrigeration and left them out at room temperature – one overnight and another since the afternoon (4pm or so). They were unfrosted. I’ve since refrigerated, but do I need to be concerned about it being spoiled for a party that’s tomorrow.
It was one of the best chocolate cake I have ever made.It had all my friends asking for the recipe.
coclate cake so so yummy
Hello,
Just wondering if you can you instant coffee for this recipe? As well is there a monthly fee to subscribe to your site?
Hi Rita, yes, you can use instant coffee powder instead of the espresso powder. There is no fee to use our recipes on this website—completely free of charge!
Hi Lexi,
I asked if you could use instant coffee instead of strong regular brewed coffee. I do have espresso powder that is not the issue. Instant coffee vs Regular strong brewed can you substitute?
Hi Rita, you can use instant coffee mixed with hot water instead of freshly brewed coffee here if you would like.
I followed the recipe almost exactly, and BOY HOWDY, it turned out perfect!