With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake, too. See recipe note.
Originally published in 2013 and now with more in-depth descriptions, a helpful video tutorial, clearer instructions, and different ways to use this classic chocolate cake recipe. I hope you enjoy all the new features in this recipe post!
Devil’s Food Chocolate Cake… But Better
This pictured cake is a combination of chocolate buttercream and mock-devil’s food cake. You know the Devil’s Food chocolate cake you get at a restaurant or even from a box mix? This is that exact cake, only completely homemade. Notice the reddish tint? That’s where the name Devil’s Food comes from. The baking soda in this recipe reacts with the natural cocoa powder, which results in the reddish color. More on the science behind using dutch-process vs. natural cocoa powder here, if you’re interested.
This is, without a doubt, the best chocolate cake I’ve ever had. And judging by your feedback in the reviews, I’m confident you’d say the same thing!
This Chocolate Cake Is:
- Extra moist
- 2 layers, but can be made as 3 layers or as a sheet cake
- Soft with a velvety crumb
- Deeply flavorful
- Unapologetically rich, just like my flourless chocolate cake
- Covered with creamy chocolate buttercream
Key Chocolate Cake Ingredients & Why
Each ingredient serves an important role. For best results, do not make substitutions.
- All-Purpose Flour: The structure of the cake. Unlike confetti cake where you can use either, do not use cake flour here—when combined with ultra-light cocoa powder, cake flour is too fine for this cake.
- Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder. If you’re interested, see dutch-process vs natural cocoa powder for an in-depth explanation.
- Baking Soda & Baking Powder: Remember the differences in baking soda vs baking powder? We use both here for lift.
- Salt: Salt balances the flavor.
- Espresso Powder: Espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor. The chocolate cake will not taste like coffee, I promise. I use espresso powder in my chocolate zucchini cake, Guinness cake, chocolate raspberry cake, and marble loaf cake too!
- Oil: Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture.
- Eggs: Use 2 room temperature eggs. To speed up the gently warming, place refrigerated eggs in a cup of warm water for 10 minutes. Did you know what the temperature of your ingredients has a direct correlation to the success of your recipes? Unless otherwise noted, use room temperature ingredients.
- Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. You can read more about this next and see my dark chocolate mousse cake, tuxedo cake, black forest cake, German chocolate cake, and chocolate peanut butter cake recipes.
- Vanilla Extract: Vanilla extract adds flavor.
- Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. You’ll notice I don’t use hot liquid in my chocolate cupcakes recipe. That’s because there isn’t the same volume of dry ingredients. With this amount of cake batter, we need a hot liquid to break up the cocoa powder lumps resting in all that flour. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!)
What an Easy Cake!
No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn’t make any difference), add the hot coffee, then whisk everything together. The cake batter is thin. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9×13-inch cake pan. See my recipe notes for details.
Need a 1 layer cake? Use this mint chocolate cake recipe for 1 9-inch round cake.
Need cupcakes? Use either my super moist chocolate cupcakes or cream-filled chocolate cupcakes recipe.
Lately I’ve Been Using Sour Cream
As mentioned above and in the video tutorial, there are two ways to prepare this cake batter and the slight difference involves the wet ingredients. You can follow the recipe as written using buttermilk and hot coffee/water. Or you can add sour cream. Whichever way you make it, the process is the same. (Just reduce the liquids and add sour cream!)
- Original Version (pictured and written below): The original recipe produces a very thin batter. The cake is extra soft with a deliciously spongey texture.
- Sour Cream Version (written in recipe notes and shown in video tutorial): By replacing some of the buttermilk and hot coffee with sour cream, the cake batter is slightly thicker and produces a slightly denser cake with more structure. I love using sour cream in my vanilla cake, too!
Both cakes are equally moist and chocolatey with the same flavor and ease of preparation. It just depends if you want a spongier cake or not. 🙂
Silky Chocolate Buttercream
Like my yellow cake, I use my favorite chocolate buttercream. I slightly increase the amount of each ingredient to produce extra frosting. If you prefer a thinner layer of frosting, use the chocolate buttercream recipe. But if you crave extra buttercream, follow the frosting measurements below. You need 6 ingredients total:
- Unsalted Butter
- Confectioners’ Sugar
- Unsweetened Cocoa Powder
- Heavy Cream or Milk
- Vanilla Extract
- Salt
Because there is no leavening occurring, you can use either dutch-process or natural cocoa powder in the buttercream. Heavy cream provides an extra creamy frosting, but milk can be substituted if needed.
While I love chocolate frosting here the most, this cake is also wonderful with vanilla buttercream or strawberry buttercream frosting instead!
So, why do I call it triple chocolate layer cake when it only has 2 layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate chips. Press a handful on top like we do with warm chocolate chip cookies, or go with “the more the better” motto like we did. Let’s eat!
PrintDeliciously Moist Chocolate Layer Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake. See recipe Note.
Ingredients
Cake
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
Chocolate Buttercream
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
- 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- optional for decoration: semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.
- Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
- Special Tools (affiliate links): 9-inch Round Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Glass Mixing Bowls | Whisk | Cooling Rack | Cake Stand, Serving Plate, or Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storing)
- 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans in step 1 and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. This frosting will be enough for 3 layers. If desired, use the frosting recipe from my Piñata Cake if you want extra frosting.
- Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process. (See dutch-process vs natural cocoa powder for more information.) Since there is no leavening occurring in frosting, you can use either natural or dutch-process in the chocolate buttercream.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Sour Cream Version: Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. Reduce the buttermilk and hot coffee to 1/2 cup (120ml) each. Add 3/4 cup (180g) of room temperature full-fat sour cream with the wet ingredients. You can see this described above, in the video tutorial, and in my dark chocolate mousse cake. That cake and this cake are both fantastically moist, but the sour cream version has a slightly sturdier crumb.
- FAQ: The sour cream version (note above) makes a sturdy enough cake that will hold under fondant.
- Amount of Cake Batter: This recipe (and the sour cream version) yields about 6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions.
- Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important.
- Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Instead, they deepen the chocolate flavor. I highly recommend them both. You can use the same amount of instant coffee (the powder) instead of espresso powder if desired. If coffee isn’t your thing, you can leave out the espresso powder and use extra hot water or hot chai tea.
- Bundt Pan: I recommend my chocolate cream cheese Bundt cake but without the cream cheese filling. Reduce buttermilk in that recipe to 1/4 cup and increase sour cream to 1 cup.
- 9×13 Inch Pan: You can bake this cake in a 9×13-inch baking pan. Same oven temperature, about 35-40 minutes bake time.
- Chocolate Cupcakes: Here is my favorite chocolate cupcakes recipe. Same unbelievable texture as this cake! (You’ll notice I don’t use hot liquid in that recipe. That’s because there isn’t the same volume of dry ingredients to break up. If you need more than 1 dozen chocolate cupcakes, use this chocolate cake recipe for 2-3 dozen. Same baking instructions as my chocolate cupcakes.
Recipe adapted from Ina Garten and originally from Hershey’s
Hi Sally,
Can I use a non-dairy milk for the ‘sour milk’ substitution? And is instant coffee okay for the hot coffee portion? Excited to make this for my Dad’s birthday!
Yes and yes!
Winner!! I had no luck with the Zebra Cake on my two attempts but I’m glad I looked around your site more. I really enjoyed the tuxedo cake but this one will be our new household chocolate cake go-to! Thanks for sharing!
Excellent chocolate cake. Made it for an early Mother’s Day celebration on Friday. Followed the recipe exactly using the sour cream note. Loved by all and will definitely make it again.
HI SALLY! i am making this cake for my mom for mothers day. it was verry easy and i cant say how they turned out (they are in the oven now) but they look greate! i am going to make a marshmellow “frosting” that will be tosted on top!
FINALLY I found THE perfect chocolate cake!!! After trying different recipes, my husband said this cake was as perfect as the one his grandma made when he was a kid!!!
Hi Sally, I am a 12 year old baker and I absolutely enjoy this recipe. I have made it about 5 times (this being my 6th)
Thank you so much for this wonderful recipe!
Hi Ms. Sally! Can I use an 11×15 pan for this recipe? What will be the baking time?
For a single layer this recipe fits best in a 9×13 inch pan (see recipe notes). For different size pans you can can visit my post Cake Pan Sizes and Conversions to help you calculate how much batter you will need.
Hi Sally,
Can I make this as a 6″ 3 layer cake? I was looking at your 6″ cake post, but I see the chocolate one pictured is not this one…and this was by far my parents favorite cake I’ve ever made (mine too probably!), but I wanted to make it as a 6″ version for my friend.
Hi Allison, If you don’t want to use the cupcake recipe from the 6 Inch Cake post, you can certainly try this one. Take a look at my post on Cake Pan Sizes and Conversions if you need help determining the amount of batter.
Hi Sally. I’m so happy. I tried out the chocolate cake recipe and it came out perfectly nice. So delicious and moist. I was so nervous about my birthday cake so I tried it out today. I’m so excited.
Love from Nigeria
Hi Sally! My Mom (88) is a lover of peanut butter cups. For Mother’s Day, what better treat than a cake that combines all these flavors? I’d like to use this recipe for the chocolate cake and the Peanut Butter Frosting recipe from your Chocolate Sheet Cake. My plan is to bake the cake in three, 6-inch pans. Will this provide enough cake batter and the other enough frosting to do that? Could you hazard a guess at the bake time? Thank you *very* much!
That sounds delicious, Sue! Here is everything you need to know about baking 6 Inch Cakes.
I made it couple of times and it turned out to be the best chocolate cake and today my kids are asking me for more ! So it’s baking time again
Hi Sally, This is Rosmy from India. I tried this chocolate cake recipe and it came out superb. My kids and whole family members really enjoyed.It was delicious and moist also. For the first time I am sending comment to a recipe. Thanks Sally.
Hi Sally,
Can I use plain yogurt instead of sour cream? (I read that 1 cup of yogurt+ 1tsp of baking soda is a substitute for 1 cup of sour cream).
You can use plain yogurt (1:1 substitution) for the sour cream. No other changes necessary.
WOW, Sally I must say that this chocolate cake was incredible! It tasted amazing and was so deliciously moist! I could eat it all day. This cake was also super sturdy and didn’t become a mess while decorating and stacking! I loved making and, of course eating this amazing dessert. Looking forward to making this again, Thanks Sally!
I made it for my boyfriend and he loved it! Thanks Sally! I’m not much of a Chocolate cake person, but this one was so soft and rich that I couldn’t wait to dig in for more.
Hi Sally! Can I use cake flour instead of all-purpose flour?
Hi Ces, no cake flour is too light for this cake when paired with ultra-light cocoa powder.
Hi Sally, I made the sour cream version of this cake and the family loved it! Thank you so much for sharing! 🙂
Hi Sally,I love cooking and baking and have had success and failures. I have never sent a response to a recipe, but I just have to let you know how great your Triple Layer Chocolate Cake came out. Very moist, very shiny! I did add a half cup of sour cream and only used two sticks of butter for the icing which made the butter cream soft and not as rich. I will be looking up your recipes! Thanks.
Hi! Thanks for the recipe process. I enjoy baking your recipes. The cake and the frosting was so good!! yummy, yummy! Thanks Sally.
Thanks for the recipe process. It really looks yummy, I don’t know I’m able to match it or not but it inspires me a lot to prepare. I would try this out.
I haven’t tried the recipe but something I like to make for my kids is simple ice cream. You can make it with only 3 ingredients; coco powder, milk/half and half, and sugar. All you do is mix it all well and let it freeze over night. It comes out light fluffy and cold it is SOOOO GOOOOOD!!!!!!!!!! My kids love it so much I give it a 10/10. You should give it a try sometime.
Sally, this cake is phenomenal. I’d never made chocolate cake from scratch before, mostly because my husband is not a fan. He finds chocolate cake tastes “dirty.” He LOVES this one. Neither of us can get enough.
Hi Sally,
I made this recipe today but I only used half of the recipe as I was tasting it and it turned out very well. Thank you for sharing this.
I have left over Chocolate Ganache and stored it in the fridge, how do I melt them? Should I reheat it or just let it stand on room temperature?
Thank you again!
Marizel
Hi Marizel, thank you! You can reheat chocolate ganache on the stove. Stir constantly over medium heat. Or microwave in 20 second increments, stirring after each, until you reach your desired heat and texture.
Hi Sally, I want to make this cake as a layer in an ice cream cake. Do you think it will get pressed under the ice cream layer and fall apart? My plan was to have a chocolate cake layer on the bottom and top and have the ice cream layer in the middle. I’m also worried it will be too hard or frozen when it’s time to cut it.
Hi Taylor, I haven’t used this cake recipe as an ice cream cake, but I can’t see why it wouldn’t work as long as the cake isn’t over-baked. Cool it completely before layering.
Even though I took my cakes out too early and they fell apart, I was able to make them into little cake pops with the frosting (I read the cake pop recipe earlier) I think that they taste AMAZING and thank you for all the great recipes!!!
I took them out of the pan too early, not the oven btw.
I made this cake with my kids this week, and it is hands-down the best chocolate cake I’ve ever made, and possibly, ever tasted. Thank you, Sally!
Is it possible to add chocolate chips to the batter or will they sink?
Hi Kim, You can add 1 cup (180g) of mini semi-sweet chocolate chips. Enjoy!
Hi Sally, Thank you so much for this yummy moist chocolate cake recipe, I’m in love with all your recipes, Especially chocolate chip cookies… Thanks
The cake is awesome. But I found the buttercream too sweet. Oddly nobody else in the comments felt that. I followed the recipe exactly..and I can cut the sugar by half in butter cream!!
I am still surprised..why just me!
Otherwise, everything about the cake is perfect!
Hi Sally,
I made this yummy cake for my quarantine birthday yesterday . We all loved it !! Just followed your recipe except I used one full egg and one egg white alone – medium size. I felt cake needs to be more stiff, not sure it’s because I didn’t add one egg yolk to the recipe . I cooled it completely and refrigerated for more than hour before doing frosting /butter cream and my microwave oven allows me either 170 or 180 centigrade . So I opted 180 centigrade while baking . Thanks for guiding for a yummy cake !!