The Best Chocolate Cake Recipe
The Best Chocolate Cake is combines cocoa and coffee to create a chocolate lover’s dream. The rich buttercream frosting makes it perfect!
We’re a family that loves to double down on chocolate. Peanut butter is a favorite, too, and my No Bake Cookies combine both with oatmeal.
But since there was a birthday, I felt like I really needed cake. Deep, dark, chocolate cake.
For birthdays, we have to do it up right by making my version of cake bliss. But, as you may have caught on at some point by reading MBA, I have a little bit of a multi-tasking problem.
My family enjoys watching me flit from one thing to another like I’m their own personal reality show for entertainment.
They love to point out when my missing spatula can be found at the computer desk, or my phone in the pantry, and helpfully letting me know that the oven timer has dinged at least 15 times.
I also like to do things in excess – you know a little mound of frosting will never do in this household.
I need to swirl on a pile of it on top, and then top it off with ganache just for the fun of it. So when I organize birthday parties – I of course go a little overboard.
Is there any other way to be? Not if you’re Jamie.
When we’re talking frosting, is there anything better than indulgent, deep, delicious chocolate frosting? I’m going to go out on a limb and declare that no, no there is not.
I started my chocolate cake adventure by baking this cake – twice. Twice because I was mixing it while on the phone. Only to realize after it had baked that I left out a full cup of sugar and all of the vegetable oil.
I think you can imagine how well that turned out: i.e., not at all.
The struggle is real. I cannot multitask to save my life.
Recipe fails don’t happen that often around here, but when they do, boy, are they spectacular!
I’m just really lucky I realized before I frosted the cake. Could you imagine the birthday boy’s face to take a bite full of cake with no oil or sugar?
Yikes!
I quickly whipped it up again, this time focusing my full attention on the process. The cake turned out beautifully. Light and fluffy cake, with the ALLLLLLLL the chocolate flavor. That’s what I’m talking about!
I frosted it while preparing the other gazillion components of the meal. Thankfully, frosting a cake is a much more forgiving process.
You’ll never believe this. After all the feasting, no one had room for cake – in fact, we left for the night without busting into song over lit candles.
So – a cake that was never meant to be blogged is here today simply because I made too much food (aaaand we’re right back to doing things in excess).
This cake is dark, moist, rich and incredibly decadent. Seriously, it’s the best chocolate cake I’ve ever tasted.
Green Mountain Coffee’s Vermont Country Blend blended amazingly well with the cocoa to create the most intense and delicious chocolate cake that I have ever tasted.
You can also use espresso powder, or just water, if coffee isn’t your thing. (I know there are a few of you out there!)
Just to cover that aspect, you cannot taste coffee in this cake. It simply enhances the chocolate flavor, deepening it.
It’s the perfect sort of cake for a birthday or a Tuesday. Make sure to enjoy it with a very large glass of ice cold milk – or coffee!
For an updated version of this chocolate cake recipe, be sure to check out my Double Chocolate Salted Caramel Cake.
The Best Chocolate Cake
Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 2 cups sugar (400 grams)
- 1 3/4 cups all-purpose flour (210 grams)
- 3/4 cup unsweetened cocoa powder (64 grams)
- 2 tablespoons King Arthur Flour Black Cocoa, optional (11 grams)
- 2 teaspoons baking soda (12 grams)
- 1 teaspoon baking powder (4 grams)
- 1 teaspoon kosher salt (6 grams)
- 2 eggs
- 1 cup buttermilk (240 mL)
- 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend) (240 mL)
- 1/2 cup vegetable oil (120 mL)
- 2 teaspoons vanilla extract (4 grams)
- Chocolate Buttercream Frosting
Directions:
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
- Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
- Pour batter evenly into prepared pans.
- Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.
Notes:
- The Black Cocoa from King Arthur Flour is optional - it simply provides a great depth of flavor and color to the chocolate cake.
- This cake also pairs beautifully with a simple chocolate ganache.
- The coffee really brings out the depth of the chocolate (you won't even taste the coffee at all!), but if you really don't want to use it, feel free to substitute water.
- For an egg substitute, simply add one mashed banana or 1/4 cup unsweetened applesauce for each egg.
- This recipe will make about 24 to 36 cupcakes. Bake at 350 degrees between 20 and 30 minutes.
- You can also make a bundt cake with this recipe. The cake should bake for about 35 to 40 minutes at 350 degrees.
- Get tips on high altitude baking.
Hi i followed the recipe for half the amount and made if without eggs but added a banana. But the cake dipped in the middle and turned out dense and fudgy wet instead of spongy and moist
Hi, Yukthi! I wonder if your oven isn’t heating properly? Maybe purchase an oven thermometer and see what the true temperature is. Let me know if this helps!
Hi, I would love this in a butter cake. Is there a similar recipe? Thanks!
Hi, Amy! You might want to try these Mini Vanilla Bean Cupcakes. Let me know what you think!
I made this cake as well and it dipped in the middle and now I’m stumped because I followed it to a T !!!
It’s my Sons wedding cake and I’m glad I started 2 days early :/(
I’m so sorry to hear that, Candy. I found this article that should help. I hope your son has a great wedding!
Hi!
This vdo keeps popping up on my facebook feed that I eventually had to make it. Luckily i had all the ingredients in my fridge (except) the black cocoa. I baked it at 176C in a rectangular tray and it took about 55 minutes altogether to bake before a toothpick test come out clean! My oven is quite reliable in baking time per recipes. The centre of the cake rose real high and had a massive crack to one side. While cooling, the centre drops back down and somehow ended up with a completely flat surface (but wrinkly) top. Would you know why this may have happened? The cake tasted great though. The sides were crispy though, but not burnt. I’ll try to make it again for sure.
Maybe adjust your mixing time. Combine the dry ingredients with the wet and mix just until combined. You could also try adding an additional egg. Let me know if that helps! I’m glad you enjoyed it enough to make it again!
Hi Jamie. Thank you so much for your advice. I tried it again as per advice but without additional egg..and it was spot on! It came out amazing! This recipe is going on the fridge:) thanks again for the tips and recipe! ! I’ve topped it with chocolate swiss meringue and it’s super yummy together
Try cooking it at a lower temp. When I want my cakes to be level and moist I cool them at 325 instead of 350. It creates less of a dome. Less trimming involved as well.
Great suggestion!
Amazing! Pinterest is such a hit and miss… but this receipe was simply perfect! I had my oven a little lower on 300f and baked 10mins longer.. was… Is a great chocolate cake recipe, thank you.xx K8
Yay! So glad you liked it, Kate!
-Jamie
This cake was delicious! I added an extra egg to make it even more moist and it was true perfection! Thank you for this recipe and your “icing philosophy” matches mine!
You’re welcome, Sandra. I’m really glad you enjoyed it!
I have made this cake three times and everyone LOVED them!!!!! I put a layer of raspberry jam in between the layers.
This really is the best chocolate cake, so rich, so moist and so yummy!!!!! Thank you so much for sharing this wonderful receipt
Thank you!
Hihi, made the cake and it tasted awesome! However, my first slice was very crumbly and broke into pieces. I’m not sure what went wrong. It was very moist and crumbly. Did I underbake it? After it cooled, I got a very sticky top layer. Is that common? Thank you for sharing this recipe! I’m definitely going to try making it again.
I’m so glad you liked it! Maybe try baking it some more or adding an extra egg. I hope this helps!
My grandson wants a chocolate cake for his birthday party, your recipe looks delicious. I need to make a 9 x 13 cake. Should I double this recipe or 1 1/2 times to make a nice high cake? Thanks for your help!
Gloria
Hi, Gloria! This recipes should convert to a 9×13 just fine. Happy birthday to your grandson!
Would I be able to use regular milk or does it have to be buttermilk?
Hi, Thelma! You can use regular milk if you like, but buttermilk does add a great dimension. If you don’t have buttermilk on hand, just put 1 tablespoon lemon juice or white vinegar into 1 cup of milk. I hope this helps!
Hi just wondering if you had any good frosting recipe to go with this cake
Thanks
Hi, Aanya! Use this Chocolate Buttercream Frosting. Enjoy!
Hi Jamie
Can I use sunflower oil instead of vegetable oil?
I think you can, Tresa. I hope you enjoy it!
I used safflower oil and it was perfect! This is the BEST cake recipe ever!!!!
Thanks, Veronica!
Hi, I am about to venture out and make this amazing cake. First I have a question about the coffee. Do I brew the coffee or use it unbrewed? I know, Silly question, but a need to know! Thanks!
Hi, Cindy! Brew the coffee. I hope you like the cake!
Regarding the brewed coffee, is it best to use strong espresso coffee (made using a stovetop coffee maker) or filter coffee (which is a bit weaker)?
Also, I can’t seem to source black cocoa powder in Australia. Can it be substituted for regular dutch processed cocoa powder?
Thanks!
Either kind of coffee is fine, Elle. And feel free to leave out the black cocoa…the cake will still be delicious without it!
Also wanted to ask how far ahead the cake can be made (without freezing it). Thanks!!
Hi, Elle! I would say a day or two. Enjoy!
When I came upon this recipe I just had to try it. Let me just say this is one of the BEST chocolate cake recipes I have made yet! First I was a little worried about how much coffee I would taste in the cake, but there was no reason to be worried (I could not taste the coffee at all). In fact, the coffee flavor brought out more of the chocolate in the cake. One thing that I did change was I did not have the black cocoa, so I just substituted dark cocoa powder in for that. Anyways if you love chocolate cake, this is a must make cake!!!
I’m so happy to hear that, Madison! Glad you liked it!
I made this cake many of times and im making it now it always comes out great! I love it and my family and friends always request it
I’m so happy to hear that, Denise!
I only have 2 8 inch round cake pans. Do I need to adjust the cooking time or temperature? I’m so excited to make this cake!
Hi, Jem! You don’t need to adjust the temperature. You might need to bake it just a bit longer…keep an eye on it so it doesn’t over bake. Let me know how you like it!
Hi there can I use self raising flour
Hi, Robyn! This article should answer any questions you might have. I hope you enjoy the cake!
Wow! I made this cake for the 1st time and it is the “BEST” moist deep chocolate cake ever! My son and staff devoured it … not a crumb left. Thank you so much for sharing it!
C from Canada
Wonderful, Corinne! I’m so glad everyone liked it!
We do not have black cocoa and king author flour in Perth WA, Australia and cant get it shipped here either. It really sucks.
Rosa-
You can just substitute it with regular cocoa powder – no worries :)
-Jamie
Hi Jamie! I was wondering do I have to cool the coffee before adding it or pour it in hot?
Helen-
No you can add it hot and it will be fine.
-Jamie
If making cupcakes with this recipe, don’t fill the papers too full. These really rise a lot. But they make delicious dark chocolate cupcakes.
Hi Teri,
I’m wanting to make cupcakes as well. How long did you bake them for?
Hi – I am baking a wedding cake and the couple has requested that two layers of the cake be chocolate! I am using an 8 X 3″ pan for the middle layer and a 6 X 3″ pan for the top layer (only one layer each as this is an extremely small wedding!) Can you tell me how many batches of this recipe I will need to make to fill both of these pans? Any help will be appreciated! Thanks
Hi, Lauren! This conversion information should help. Good luck with the cake!
How long would you bake these if using a cupcake tin? Looking forward to trying this recipe!
Hi, Sarah! This recipe will make about 24 to 36 cupcakes. Bake at 350 degrees between 20 and 30 minutes. I hope you enjoy them!
Where can I find the dutched cocoa powder
Hi, Laura! You can buy Dutch cocoa powder on Amazon. I hope you enjoy the cake!
I tried to make it yesterday. I don’t have all the ingredients so I used all cocoa powdered instead of black coco. When making coffee I mixed coffee with milk, for butter milk I use milk and vinegar. Is that because of all these the cake turn up very dense and pack. Is not moist and soft. Any suggestions what should I do to improve it? When in oven it rise but when cook I took it out It then sink down a lot to only 12-14cm i.e. To half it height in the oven. Welcome suggestions for improvement. Thanks
I’m sorry your cake didn’t turn out, Cindy. If you want to give the recipe another try, just use plain liquid coffee instead of mixing it with milk. Maybe the cake was dense because it was over mixed? Let me know if you give it another try. Good luck!
So I made this cake for my daughters first birthday and the first time I made it I thought the “cup of strong coffee” meant using actual coffee grounds and my cakes and cupcakes sunk in the middle (still tasted awesome). When I realized it was supposed to be an actual liquid form cup of coffee then I remade it and it turned out (excuse my language) but the best damn chocolate cake I’ve ever had in my life and everyone at the party agreed. I’ve seriously never tasted anything like it. I froze the cakes a few weeks until the birthday party then took them out and decorated them. I will forever make this cake and I made it to a “T” even buying the ingredients I didn’t have off of amazon. So for everyone who is saying their cakes are sinking in the middle, maybe see if they did the coffee wrong like I did. Thank you for this amazing recipe! It should seriously win awards for how amazing it is not only in taste, but the texture is incredible!
I’m so happy to hear that, Tiffany!
Can we subtitute whole wheat flour for all purpose flour. In that case do I have to make changes in the recipe?
Lays-
I have never tried this substitution, so I am uncertain as to how it will perform.
-Jamie
Can I make the cakes a few days ahead of time and refrigerate them or freeze them, then frost them the day of?
Leslie-
I haven’t tried this, but I am thinking they will be just fine!
-Jamie
Have now made this cake for a couple of events and this will be my ONLY chocolate cake recipe from here on out! It is the most delicious and moist chocolate cake I’ve ever had!!!
There’s no such thing as too much ganache. :) It looks lovely!
Thanks so much, Pam!
For as long as I can remember I have loved chocolate cake but Iv made this now around 4
Times and it’s the best Iv ever had. My go to now. Thanks so much x
So happy you enjoy the recipe as much as we do, Hazel!
should I use an extra egg? will it make the cake better?
Im afraid if i add the extra egg the cake will taste like egg
I really don’t want to put coffee in it is there another substitute or can I leave it out?
Feel free to leave it out, you can substitute water. Let me know how you like it, DeShaun!
How long should I beat the dry ingredients? Do I need to beat the eggs one at a time? I want to make sure my cake turns out super moist
Fara-
As with most cakes, you just want to combine the ingredients until they are just incorporated. I hope this helps.
-Jamie
Can I use couveture chocolate in place of cocoa powder?
Shirley-
I have no baked with couveture chocolate, so I honestly have no idea how it would perform in this recipe. From what I’ve read, couveture is solid chocolate with a higher percentage of cocoa butter than baking or eating chocolate. I think the recipe would really need tweaking to make this substitution work.
-Jamie
Just wondering if you can use regular milk, or does it have to be buttermilk? Thanks :)
Jayde-
I definitely recommend buttermilk for this recipe. Thanks for stopping by!
-Jamie
Hello, so, I want to make this. I was wondering if it would be a good consistency density and strength of cake to make in a sheet pan and use for a roll cake?? I think I want to make a cooked flour filling and then do it like a “jelly” roll. I have seen a lot of good and bad comments(sinking, crispy edges, etc.) that have me curious. I figured it wouldn’t hurt to ask.
Thanks in advance!
I have never attempted to make this into a jelly roll cake, so I honestly have no idea how it would perform as one. Maybe someone that has tried it will chime in with feedback Thanks!
-Jamie
Okay, so I made this the way you do on the recipe but with a cooked flour frosting filling and cloaked it with pourable fondant topping. No jelly roll.
I took into consideration a lot of the comments I read. So I used a digital scale for EVERYTHING. I sifted and mixed the dry together, then measured and mixed the wet. I then combined wet and dry and mixed on high for 2 minutes to dissolve the sugar as much as possible and develop the gluten. I prepared the pans with parchment rounds and canola spray, then dusted with cocoa powder. I put a sheet pan on the bottom rack; just in case. I made sure the oven was plenty pre-heated. Poured into the 8″ rounds and crossed my fingers. I told everyone in the house, no running or jumping in the kitchen and if anyone opened the oven they would lose a hand ;-). I opened the door at 35min but did not move the pans when I tested it. It was still wet, so had to bake it about 50min. total.
It turned out perfect and amazing!! I have never had a better cake. It was not too sweet and yet it was so very light and moist. I believe if I had moved the pans when I put the toothpick in, they would have fallen. I am making it again as a black forest cake with black cherries today and I will try the jelly roll in the future and let you k ow how it works.
Thank You!!
So glad this turned out so well for you Nikki! Thanks for stopping by to leave your feedback!
-Jamie
Hi! I’ve tried this recipe arnd 5 times now and love the texture and flavor. However, every time the cake dips in the middle slightly. Even though it doesn’t dip tooo much but its still noticeable. I follow the recipe exactly. I dont overmix and have checked the oven temperature as well. Any idea what i might be doing wrong?
Anu-
I am not sure what causes this, it has happened to me once or twice as well. My theory is uneven baking. I actually just purchased some cake strips which are supposed to help cakes bake more evenly. Thanks for stopping by.
-Jamie
I’ve made this at least a dozen of times now and it’s been perfect every time
So happy to hear you love it, Annette!