The Best Chocolate Cake Recipe
The Best Chocolate Cake combines cocoa and coffee to create a chocolate lover’s dream. The rich buttercream frosting makes it perfect! Keep reading to find out why coffee and buttermilk play important roles in this chocolate cake recipe.
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. The best 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.
THE BEST CHOCOLATE CAKE
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!
It was truly the best chocolate cake recipe.
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).
RICH CHOCOLATE CAKE RECIPE
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.
MOIST CHOCOLATE CAKE RECIPE
Buttermilk plays two important roles in the best chocolate cake recipe.
In addition to adding an ever-so-subtle tang, the acid in the buttermilk helps keep this cake incredibly tender and makes it a moist chocolate cake recipe.
If you don’t have any buttermilk on hand, simply use this buttermilk substitute and you’re golden!
The best chocolate cake is 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 best chocolate cake recipe, be sure to check out my Double Chocolate Salted Caramel Cake.
The Best Chocolate Cake Recipe
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
Instructions
- 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 chocolate layer 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.
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Was very interested in your site but I can’t find an icing recipe for the doctored up cake mix recipe. Yes, I know there are billions but I thought one-stop shopping was what was going to happen.
Hi Francis – My buttercream frosting recipe is linked in the recipe card for the Doctored Up Cake Mix recipe. You can find that here: https://www.mybakingaddiction.com/buttercream-frosting-recipe/. Happy baking!
-Jamie
They look delicious n mouth watering n desirerable.
Thanks so much for stopping by, Leah! I appreciate you taking the time to comment. Happy Baking!
-Jamie
If you don’t use the black cocoa, do you add two tablespoons of the other cocoa to make up for the missing ingredient?
Hi Karen – Yes, you can just replace it with the other cocoa. Happy baking!
-Jamie
Is this 1 cup of coffee? maybe it will taste bitter though? or 1tsp of coffee plus water? I’m so confused. Thanks!
Hello! This recipe needs 1 cup of strong brewed coffee. Hope this helps! Happy baking –
Jamie
Hi! What if my baking pan is 9inches and 2inches height what is the temperature and how many minutes to cook? thank you so much
Hi Genevieve – This recipe calls for 9-inch baking pans, so you’ll want to follow the recipe as written for baking temperature and times. Happy baking!
Jamie
Dear Jaime,
I like baking very much ,
Can i subtitute oil with melted butter ? And how much is the measurement ? And the butter milk can i replace it too?
Thank you in advance
Best regards,
Yuvi
Hello! I haven’t tried making this cake with butter instead of oil, so I’m not sure of the exact result although it should be fine. You would use the same amount of melted butter as oil. You can also use my buttermilk substitute: https://www.mybakingaddiction.com/buttermilk-substitute/
Happy Baking –
Jamie
Hi! what do you mean by 1cup of coffee is that 1 cup of pure instant coffee or 1cup hot water with coffee? I’m so confused
Hi Genevieve – I recommend using 1 cup of strong brewed coffee. Hope this helps! Happy baking.
-Jamie
Its 1 cup of hot water with coffee not instant coffee
Can I make this cake using the Hersey’s Special Dark Cocoa Powder ?
I’ve made it using the regular Hersey cocoa powder which I love so much. I can only imagine how much richer this cake would be using all Dark Cocoa Powder.
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.
-Jamie
Hi there! I saw your question about using the special dark. I use 3/4 regular and in place of that 2 tablespoon of the KA cocoa, I use special dark. I haven’t been able to find the KA dark. I’ve made this cake countless times now and it turns out wonderful every time.
This is the perfect chocolate cake! Moist, tender, and so rich and chocolate-y!
Thanks so much for stopping by, Erin! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Hi Jamie.
We are chocoholics too!!!
How many teaspoon of instant coffee granules do I use to make a cup of strong coffee with
250ml of hot water?
Thank you so much.
Jacqui
Hi Jacqui – I use 1 cup of brewed coffee. I’d follow the instructions on your package of instant coffee granules to make 1 cup. Hope this helps!
-Jamie
It look’s yummy ,thanx for the recipes what’s
can you tell me what the different betwen butter milk and fresh milk ?????
Hello! Buttermilk is much more acidic than regular milk, which adds both tang to baked goods and helps keep them tender and makes them rise. You can make an easy buttermilk substitute using this method: https://www.mybakingaddiction.com/buttermilk-substitute/
Hope this helps!
Jamie
Wow, this is truly a dream come true cake! So easy and delicious!
Thanks so much for stopping by, Diane! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Help! I’ve made this cake several times now. I love the flavor and get rave reviews, but I have the darndest time getting it out of the pan. It sticks no matter what I do. I have tried cake release, crisco/flour, cake/flour + parchment and cake release + parchment. It doesn’t want to come out of the pan. I’ve waited 5 minutes and 10 minutes for it to cool. Do you have any suggestions?
Hi Kim – How old are your pans? Sometimes I find that if a pan is really old, everything sticks no matter what I do. I could also try letting the cakes cool longer in the pans; sometimes it is easier to remove them once they are cooler. Hope this helps!
Jamie
So much chocolate flavor in this cake! I could eat the whole thing!
Thanks so much for stopping by, Christin! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Can you recommend which cocoa powder to use?? I would love to try this recipe
Hi Jennifer – I like King Arthur’s black cocoa, linked above. For the unsweetened cocoa, you can use any brand. Hope this helps!
Jamie
Jennifer, I use Droste Dutch Cocoa. It’s expensive, but worth every penny. In combination with the King Arthur Black Cocoa in this recipe, it is heavenly.
Questions: Would this recipe be considered “savory”? I need to make a huge 1/2 sheet Chocolate cake. Would this recipe work for that?
Hi Robin – This is definitely a rich, sweet cake. I have not baked this recipe in a half sheet pan, so I’m not sure of the result. If you happen to try it, I’d love to know how it turns out. Happy baking!
Jamie
Jamie love your site and after reading some of the questions I will be nice and say this ”
U can’t fix stupid”. Some of these questions r a hoot. One time I lost my temper and said If u can’t do something so simple ,maybe u need to stay outta the kitchen”. Yep I did it. It was me and not a word do I regret. Needless to say I was asked to leave.
I am wondering how much expresso powder would use in place of a strong cup of coffee and would you add water to the expresso powder.
Hi Letosha – You will definitely want the liquid, so I would follow the instructions on your espresso powder to determine how much they would recommend using per cup of water. Hope this helps!
Jamie
I have never ever done this.. but; i had to. So, i have been looking for a great chocolate cake recipe for ages. I went through everything.. the only one that i fell in love with was the Nigella Lawson Devil’s food cake.. Until now. I just made this recipe into 24 cupcakes.. i regret it now.. i want the full cake. I am going to make it tomorrow. I used the black cocoa.. sooooooo good.. i cant even explain how good. Thanks!
So happy to hear you enjoyed the cake, Serene! Thanks so much for stopping by and leaving your feedback!
-Jamie
Oh my, Jamie! I’ve been happily baking cakes since, at the age of 12, my dad, having enjoyed a cake I made, pronounced me the official cake-baker of the family. (Not sure how that made my mom feel, but it made my heart soar.) I am now 65. I’ve baked a LOT of cakes, and with 3 chocholics in the family, a great many of them have been chocolate. THIS cake is hands down the very best chocolate cake I’ve ever made, or eaten, for that matter. I don’t have the black cocoa, so I just used an additional 2 tablespoons of good old Hershey’s cocoa. 3 days later, it’s still very moist and has great chocolate flavor. Thanks! Throwing away all my other chocolate cake recipes.
So happy to hear you enjoyed the cake, Laura! Thanks so much for stopping by and leaving your feedback!
-Jamie
This was absolutely scrumptious! Husband was in heaven!
So happy to hear you enjoyed the cake, Beth! Thanks so much for stopping by and leaving your feedback!
-Jamie
Perfect. Cake rose in 45 minutes @ 325 used fat daddies pan. No dome.
Thank you for a perfect recipe. ❤️
So happy to hear you enjoyed the cake, Tina! Thanks so much for stopping by and leaving your feedback!
-Jamie
Thank you! This is the best chocolate cake I’ve ever had. I really don’t care for chocolate cake because it’s either too much like cornbread or too dense with no real chocolate taste. This cake manages to be moist and substantial yet still taste like a chocolate cloud. It paired perfectly with white chocolate peppermint frosting.
So happy to hear you enjoyed the cake, Bethany! Thanks so much for stopping by and leaving your feedback!
-Jamie
i dont like coffee in cakes so can i skip it?
Hello – You could definitely use water instead of the coffee. Happy baking!
Jamie
I made this cake and followed the instructions exactly as written. It was phenomenal! Seriously, the best chocolate cake I have ever made. The brewed coffee and buttermilk make all the difference. Thank you so much for a perfect recipe!
So happy to hear you enjoyed the cake, Melissa! Thanks so much for stopping by and leaving your feedback!
-Jamie
This is the best chocolate cake I’ve ever made. True to the description, it was fluffy yet very moist. The buttercream frosting recipe suggested was a perfect match, light, chocolatey, not too sweet, and creamy. I substituted 3/4’s whipping cream and 1/4 milk for the buttercream in the cake recipe and used whipping cream in the frosting. This will always be my go to recipe.
So happy to hear you enjoyed the cake, Denise! Thanks so much for stopping by and leaving your feedback!
-Jamie
Hi,
I don’t drink coffee at all and was going to purchase a cup just for this recipe. I was wondering if I can buy a cup, pop it in the fridge and use it later or if I should buy it fresh and use it hot? I know it’s a weird question but like I said I don’t have coffee on hand. Thanks!
Hello! You can use it after it’s cooled own to room temperature. Hope this helps! Happy baking.
Jamie
Seriously the most amazing chocolate cake that I’ve ever tried!
So happy to hear you enjoyed the cake, Milisa! Thanks so much for stopping by and leaving your feedback!
-Jamie
Perfect chocolate cake. Made it 3 times. Flopped once as I used warm brewed coffee. But was still good as a chocolate brownie. Works perfect with coffee at room temperature.
So happy to hear you enjoyed the cake, Earl! Thanks so much for stopping by and leaving your feedback!
-Jamie
This recipe looks wonderful.I’m planning to make this
Thanks so much for stopping by, Smita! I appreciate you taking the time to comment. Happy Baking!
-Jamie
I’ve made this twice-once for a standard four layer cake, once for cupcakes. This recipe really delivers! Itl’s incredibly rich, deeply chocolatey, and deserves to be made with the black cocoa powder AND coffee. Resist any temptation to deviate from the recipe. Perfection in a cake!
So happy to hear you enjoyed the recipe, Amy! Thanks so much for stopping by and leaving your feedback!
-Jamie
Hi, just wanted to say thx for sharing this recipe. It’s so easy to make and delicious.
Would like to send you a pic of how my cake turned out.
So happy to hear you enjoyed the cake, Raina! Thanks so much for stopping by and leaving your feedback! You can reach me via email at jamie@mybakingaddiction.com.
-Jamie
Oh my lanta! My mum made this cake and I can’t get enough of it! Thanks for sharing, I can’t wait to bake this up!!
So happy to hear you enjoyed the cake, Kayla! Thanks so much for stopping by and leaving your feedback!
-Jamie
Yum, I can’t wait to try this amazing recipe — I love chocolate!
Thanks so much for stopping by, Layne! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Hi Jamie,
I have some friends who don’t eat eggs, what can I substitute it with to ensure the cake texture is airy and tastes just as good?
Hello! I haven’t attempted this recipe with any egg substitutions, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.
-Jamie
Hello! I am new in baking but when i tried this recipe it turns out to taste great. Thanks for sharing this to us especially to new beginners in baking. Please continue to share your knowledge and expetise to us. God bless
So happy to hear you enjoyed the cake, Lykness! Thanks so much for stopping by and leaving your feedback!
-Jamie
This recipe looks like pure heaven! Or maybe pure SIN! I can’t decide! But I know I want to try it!
Thanks so much for stopping by, Mandy! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Is the cup of coffee hot or cold?
Hello! I would not use piping hot coffee. Luke-warm, room temp or cold should be fine. Hope this helps! Happy baking.
Jamie
For high altitude (5,000 ft+) I made a few adjustments after my first attempt fell in the middle for 2- 9″ pans. Add an extra 1 tbls flour, reduce the baking soda to 1 1/2 tsp, reduce the baking powder to 7/8 tsp, increase the oven temp to 375. I did a toothpick test after 25 min and it was done. Tasted great! I used the chocolate buttercream frosting and added crushed Oreos to the middle layer and around the edges.
Thanks so much for stopping by, Kimberly! I appreciate you taking the time to comment with your method. Happy Baking!
-Jamie
I’m curious…Most recipes will call for more baking powder than baking soda. This one has quite a bit of baking soda compared to powder. Is there a reason for this, or maybe a typo? I see the reviews and it seems people have had success with it; just a curiousity. Thanks :)
Hello! There are a lot of factors that determine how much baking powder versus baking soda a recipe needs, the biggest one being acidity of the batter. You can read more about it in this article if you want: https://www.bonappetit.com/story/baking-powder-vs-baking-soda-difference. But yes, this recipe has more soda than powder! Hope this helps. Happy baking.
Jamie
I have been looking for a really good chocolate cake recipe for years and this looks like it will be good so I’m going to try it for my birthday next month. One question though, I don’t have any 9″ tins but do have 8″ ones so I’m going to assume they would be slightly fatter cakes, will I need to adjust the baking time slightly?
Hello! You may need to bake the cakes for a few extra minutes. Start with the stated cook time and then add a minute or two at a time if needed. Hope this helps! Happy baking.
Jamie
Hi, can i use cake flour for this? what would be the adjustments? Also, can you use either natural cocoa powder or must it be dutch processed? thanks!
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.
-Jamie
Sounds delish. I’m baking this afternoon!
Thanks so much for stopping by, Melanie! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Hi, can this recipe hold under fondant? TIA
Hello! I have never using fondant on this cake so I can’t be sure of the result. If you give it a try, please let us know how it turned out. Happy baking!
Jamie
Looks delicious. May I please have the recipe for the frosting?
Hello! The frosting recipe is linked in the recipe card. You can find it here: https://savorysweetlife.com/chocolate-buttercream-frosting/
Happy baking!
Jamie
Hi Jamie,
Instead of 2 x 9inch round pans, can I do this in 3-
X 6 inch round pans?
What is the temp you suggest and how long do I bake it for?
Thanks much.
Looking forward to bake this soon.
Jacqui
Hello! I haven’t attempted this recipe with 6-inch pans, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie