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
The Best Chocolate Cake combines cocoa and coffee to create a chocolate lover’s dream. The rich buttercream frosting makes it perfect!
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I was really nervous when I mixed up the batter and it was suuuuuper runny but it baked to perfection! Very moist and fluffy!!
So happy to hear it baked up to perfection for you, Angela! I appreciate you stopping by and taking time to comment with your feedback! Have a great day!
-Jamie
This is the best chocolate cake
i’ve ever tasted thus far!
I didnt have King Arthur cocoa flour, so I did it without it.
(So yummy)
Very easy to follow directions.
Thank you for the amazing recipe!
So happy to hear you enjoyed the cookies, Crystal! Thanks so much for stopping by and leaving your feedback!
-Jamie
I can’t fine the recipe for the frosting? It looks so amazing and would just like to use the same frosting i never could find my grandma’s butter cream frosting and she had given it to my mom and they have passed away my mom when I was 12 and my grandma when I young as well and Lord knows where they went. I just can’t seem to find the right recipe to compare to my grandmas. Thank you
Hello! You might try my homemade buttercream frosting: https://www.mybakingaddiction.com/buttercream-frosting-recipe/
Hope this helps! Happy baking –
Jamie
The best chocolate cake recipe I’ve ever made and I’ve made a few over the years. My boys request this every year for their birthday party. I make it in a half sheet pan and use the recommendation of frosting and it comes out perfect every time. It’s a big hit!! Thanks for the delicious recipe.
THE absolute BEST chocolate cake EVER!! I’m NOT kidding, this is so amazing and so incredibly good! Super easy to make and now is THE CAKE for all celebrations in our family! Thank you so much!!!
So happy to hear you enjoyed the cake, Maryann! Thanks so much for stopping by and leaving your feedback!
-Jamie
My dad’s birthday is in a few weeks. The only dessert/candy I’ve ever really seen him eat is a Chunky. I’m considering trying to make him a Chunky-inspired cake using this recipe as a base. Just adding some raisins into the cake mix and some peanuts into the buttercream.
Thanks so much for stopping by, Gillian! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Hi Jamie,
Very very keen to try this lovely recipe.
Simply die for Chocolate cake.
Can I use Valrhona Cocoa Powder for this recipe? Your recipe says Unsweetened Cocoa Pwwder?
Your advise please.
Many thanks.
Jacqui
Hello! I haven’t attempted this recipe with the Valrhona cocoa, 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
Hi, is the coffee supposed to be hot or cold when adding to the recipe?
Hello! The coffee should not be hot – room temperature would be perfect. Hope this helps! Happy baking.
Jamie
Can I bake this in a bundt pan?
Hello! I have not tried baking this in a bundt pan, so I can’t say what the result would be. You might refer to the bundt pan baking directions on my Doctored Cake Mix post (https://www.mybakingaddiction.com/cake-mix-recipe/) if you give it a try, though. Hope this helps! Happy baking.
Jamie
You can totally bake it in a bundt pan… I did and it was awesome…40 mins of baking though
Thanks so much for stopping by, Marianne! I appreciate you taking the time to comment. Happy Baking!
-Jamie
This is the best ever recipe. This is now my go-to for cakes and cupcakes. Probably made it 10 times now, always perfect! Love that I can use milk and lemon juice if I forgot to buy buttermilk!
Thank you!
Yay! So happy to hear you enjoyed them, Annerie! Thanks so much for taking the time to comment. Have a great day!
-Jamie
Hi would this cake be a good choice for icing and decorating?
Hi Natalie!
It honestly depends on the type of icing/decorating you’ll be using. I wouldn’t recommend anything too heavy for this cake. Thanks for stopping by.
-Jamie
Because I always learn from my mistakes, I used butter instead of oil, because I prefer the richness. This meant the butter was in clumps after mixing and never became homogenous because the mixture is primarily water based. So I used the stick blender. This incorporated the butter nicely and made it less runny and similar to a conventional batter. It turned out great! This recipe is now my go-to chocolate cake. Thank you!
have you ever made this without eggs?
And if so, what did you use? Thanks!!
Hello! I haven’t attempted this recipe without eggs, so I am not sure of the best method. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.
-Jamie
This I my husbands favorite cake. I always substitute the coffee with Guinness dark beer. Comes out perfect every time. I make it every year for his birthday.
So happy to hear you love this recipe, Chelsy! Thanks so much for stopping by and leaving your feedback!
-Jamie
Super soft and yummy choco cake.
So happy to hear you enjoyed the cake, Shantha! Thanks so much for stopping by and leaving your feedback!
-Jamie
I love this recipe! I don’t drink coffee, so instead I used a strongly steeped mint tea. So good with a slight minty after taste. Who doesn’t love mint chocolate?
So happy to hear you enjoyed the cake, Sara! Thanks so much for stopping by and leaving your feedback!
Hi Jamie, I’m super looking forward to trying this recipe for my little girls birthday cake. I’m using a 7” dome tin, what would you suggest for quantities?
Hello! I haven’t attempted this recipe with this size cake pan, so I am not sure of the best method or 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
I’m not sure what to capitalise in this comment but here goes. THIS IS THE BEST CHOCOLATE CAKE AND YOU WILL NEED NO OTHER RECIPE. Well…that was easy. Made it several times and always comes out perfect. Guaranteed to turn anyone into a happy chocolate craving zombie.
This is great!! So happy to hear you enjoy the cake, Jeena! Thanks so much for stopping by and leaving your feedback!
-Jamie
Jamie, I’m a fan of King Arthur Flour products. They not only produce wonderful flour products but have a great online store + blogs on tons of topics + recipes + an 800# to call should you need a baking question answered. I just learned about cocoa-there are 5 basic kinds-all have different properties. Haven’t tried making your cake yet, but according to the blog on the cocoa-the recipe is chemically very correct! I just made 2 different batches of their Fudgey Brownies-did the same thing as you with the first batch-botched it terribly because I was overtired and misread the amount of flour to add (used twice as much as I should have!) Can’t wait to try this recipe-looks absolutely yummy!
Another plus for KAF is that they are totally employee-owned-I really like to support businesses like this-also a “club with a low fee to enable one to get discounts on products and free shipping-hard to beat those benefits!
Thanks so much for stopping by, Gayle! I appreciate you taking the time to comment. Happy Baking!
-Jamie
This is just the best recipe ever thank you for sharing
So happy to hear you enjoyed the cake, Jo! Thanks so much for stopping by and leaving your feedback!
-Jamie
it was so amazing used it for a birthday party everybody loved it!
It was so good, that that was all I wanted to make for the rest of my life!
So happy to hear you enjoyed the cake, Rebecca! Thanks so much for stopping by and leaving your feedback!
-Jamie
Powdered Sugar o Not?
Hello! You’ll want to use granulated sugar in this cake. Hope this helps! Happy baking.
Jamie
Hi Jamie! I made this cake yesterday and it truly is very tasty. The only problem was that it fell apart and lacked a little bit of internal structure or thickness. I only used Icelandic flour, but I am wondering if the flour I should use should contain more protein? Any ideas on what went wrong?
Hello! Unfortunately I am not familiar with Icelandic flour, so I am not sure what you might need to change. It does sound like you may need a higher-protein flour, but I can’t be sure. Hopefully another commenter will be able to help! Happy baking.
Jamie
Wonderful recipe! Cupcakes came out very moist and flavorful! Thank you so much for sharing this!
So happy to hear you enjoyed the recipe, Alena! Thanks so much for stopping by and leaving your feedback!
-Jamie
Jamie hello..wondering if I can bake the entire batter in a single 9 inch pan?
Hello! You can use a single 13×9-inch pan. Otherwise, you will need to use two 9-inch round or square cake pans. Hope this helps!
-Jamie
Hie..can i can down the recipe to half?
Hello! I haven’t attempted halving this recipe, 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
Should the coffee be hot or room temp?
Hello! The coffee should be room temp. Hope this helps! Happy baking.
Jamie
I made this cake this evening. And I used cake flour instead (trying to finish my cake flours) and the result was wonderful. I didn’t have the kings Arthur cocoa added some
Cocoa from Poland. I’m not a fan of American cakes as I bake german cakes less sweet than American cakes but this chocolate cake won my heart. I will make a german mocha icing/frosting. Thank you for this recipe. :)
So happy to hear you enjoyed the cake, Roxanne! Thanks so much for stopping by and leaving your feedback!
-Jamie
I baked this for my daughter’s birthday and it turned out to be the best chocolate cake I have ever made. So soft and moist and perfect. Thank you for the recipe.
So happy to hear you enjoyed the cake! Thanks so much for stopping by and leaving your feedback!
-Jamie
My mother made this cake as the favorite cake for my. brother and me fir our birthdays in the 1950’s and 1960’s. Except no oil, but butter creamed with the sugar, and the cocoa was mixed with the hot coffee and allowed to cool.
Fantastic!
Thanks so much for stopping by, Susan! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Hey this looks amazing . Though I would request an egg substitute that would work for.this particulr recipe …. I am not a fan of flax meal … thanks in advance
Hello! I haven’t attempted this recipe with an egg substitute, 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
Hi great recipe love the way you make it simple to do thank you kind regards Norma
Thanks so much for stopping by, Norma! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Coffee and chocolate together is like a perfect dance if you follow the steps. I always made holiday treats of the duo. Happy mouths! My daughter is now passed, but I’ll make this in her honor for our next memory meet up. Our friends still honor her as well as others who have left far too soon.
Wow this is so amazing chocolate cake I have ever tasted.thanks for the lovely recipe.
I have tried more than a few chocolate cakes over the years and been disappointed by many, this is hands down the best chocolate cake I have ever had. Deep chocolate flavour, beautifully moist, it truly is chocolate perfection and will be my go to cake from now on.
Delicious.
Hi,
Can I replace vegetable oil with butter?
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
What would you recommend the baking time for 6 inch pans?
I don’t like to make a 6 inch cake, that way the layers are a little thicker.
Love this recipe. It’s perfect – I use it for every chocolate cake.
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 it turned out. Thanks so much for stopping by.
-Jamie
Mmmm it came out reaky nice and tasted o my god so so good. Is the first time in my life i maka a chocolate cake. Thanks
So happy to hear you enjoyed the cake, Nidsa! Thanks so much for stopping by and leaving your feedback!
-Jamie
Do you have any idea how this cake would be cut down to make a three layer 6 inch cake? I would LOVE to try this out, but I only have about 10 people max that I would be serving and I don’t want to have so much leftover.. well, to be clear, I do want it.. but I’m trying to show some restraint!
Hello! I haven’t attempted this recipe with this size pan, 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
So easy and detailed recipe. I think I will try making it very soon.. Thanks
Thanks so much for stopping by! I appreciate you taking the time to comment. Happy Baking!
-Jamie
The MOST AMAZING CAKE EVER. No exaggeration. Thank you so much for the recipe!! I was nervous at first because of my many failure attempts at other recipes but this is fool proof. Everyone loved the cake. You’re a star! And I love your blog! Xxxx
So happy to hear you enjoyed the cake! Thanks so much for stopping by and leaving your feedback!
-Jamie
I bake for our Church Cafe, and I always bake this cake and frosting..One guy in particular loves chocolate..He and everyone enjoy this cake.. I make it just like the recipe states with coffee..This is the only chocolate cake I make..Thanks so much all all your recipes❣️
So happy to hear you enjoy this recipe, Lois! Thanks so much for stopping by and leaving your feedback!
-Jamie
Thank you so much for this recipe! I am not normally a baker but this chocolate cake recipe made it seem like I was. Made it for my husband’s birthday today and almost everyone enjoyed, even my picky sister-in-law. Thanks again, will be making it again!
So happy to hear you enjoyed the cake, Nicole! Thanks so much for stopping by and leaving your feedback!
-Jamie
If using espresso powder how much should I use instead of the one cup of coffee
Hello! That will depend on the brand of espresso powder you buy. I recommend following the directions on the package to get 1 cup of coffee equivalent. Hope this helps! Happy baking.
Jamie
What can be other substitute of egg appart from banana and apple sauce and please mention the measurement on replacement of one egg
Hello! I haven’t attempted this recipe with any egg substitutes, 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
I love this chocolate cake! Very light and moist. I don’t recommend it as cupcakes as it is too light and moist and sticks to the paper. It holds up nicely to tiering though which I feared it wouldn’t.
So happy to hear you enjoyed the cake, Kristin! Thanks so much for stopping by and leaving your feedback!
-Jamie