The BEST Chocolate Cake Recipe {only one I ever make!}

Every baker should have an amazing, foolproof and decadent chocolate cake recipe in their repertoire, one that earns rave reviews every time from those who are lucky enough to taste it. Well, you can stop your search now. This is my very best chocolate cake recipe, and the only classic chocolate cake recipe that I have made for only 25 years. Hey, if it aint broke.......

Top Tips for Chocolate Cake Recipe Success

1. Follow my instructions!: Seems obvious, I know, especially for an easy chocolate cake recipe. But after making this recipe probably 100 times over the years, I have tweaked the order that the ingredients are added. This is the best way to achieve a smooth batter free of lumps from flour and/or cocoa powder. Who wants those in a slice of cake??
2. Mix well: The easiest way to mix this batter is with a stand or electric mixer, but you can mix it by hand with a spatula or wooden spoon. Make sure that you are scraping the sides of the bowl during the mixing process to ensure all ingredients are incorporated.
3. Don't overbake: The baking time for the cake layers is a long time compared to many other cake recipes (~45 minutes), but make sure you are checking for doneness frequently towards the end. Even though oil-based cakes tend to be more moist than butter based cakes, they can still dry out if overbaked!
4. Bake the layers in advance: I always bake my chocolate cake layers the day before I need a frosted cake. This allows the crumb to settle and makes it easier to decorate. It also results in a more intense flavor of the chocolate the next day!

Ingredients and Special Equipment

See recipe card, below, for specific quantities.

Chocolate Cake Recipe Ingredients

• All-purpose flour: To make this cake gluten-free, substitute equal amounts of your favorite GF flour blend.
• Baking powder/Baking soda: Decrease these by ⅓ if you are baking at high altitude.
• Salt
• Large eggs: Bring eggs to room temperature before mixing as they are easier to beat.
• Oil: Using oil in place of butter creates a moist chocolate cake recipe. You can use vegetable oil, canola oil, safflower oil or even melted coconut oil.
• Sugar
• Cocoa powder: A generous amount of cocoa powder gives this decadent chocolate cake its rich chocolate flavor. Dutch process cocoa powder will give a mellower chocolate taste than natural.
• Buttermilk: If you don't have buttermilk, make some by mixing 1 tablespoon lemon juice with 1 cup whole milk and letting it sit for 10 minutes. You can also substitute an equal amount of full fat sour cream.
• Coffee: This "secret ingredient" helps to elevate the chocolate flavor. You can also dissolve 1-½ teaspoons espresso powder in 1-½ cups hot water.
• Chocolate: Use chopped bittersweet or semisweet chocolate or chocolate chips.
• Vanilla extract

Special Equipment

• 9-inch cake pans: You can use 3 pans or 2 and just bake the layers in batches. You can also use 10-inch pans, but baking times will vary depending on the size of your pans.
• Parchment liners: Optional but helpful to prevent your cake layers from sticking.
• Nonstick baking spray: Baker's Joy or Pam for Baking are my favorite brands.
• Heatproof bowl or large glass measuring cup: For mixing the coffee and chocolate.

Step by Step Instructions

Prepare The Chocolate Cake Batter

1. Preheat the oven to 300F degrees.  Spray three cake pans with non-stick baking spray and line the bottoms with parchment paper rounds.  Spray the parchment paper.
2. In a medium bowl, whisk all purpose flour, baking soda, baking powder, and salt. 
3. In a heat proof bowl or glass container, mix hot coffee with chocolate, stirring to blend. Set aside so the chocolate can melt.
4. In the bowl of an electric mixer fitted with the paddle attachment (or hand mixer), beat the eggs at medium speed until they are slightly thickened, 2 minutes.  Slowly add the oil, and mix for 1 minute more.  Gradually add the sugar, mixing until well combined. 
5. On medium-low speed, mix in the unsweetened cocoa powder and then the buttermilk, mixing until combined and stopping to scrape the side of the bowl as necessary. 
6. Gradually add the flour mixture, mixing until well blended and smooth. 
7. Stir the coffee mixture to blend the coffee with the chocolate. On low speed slowly pour in the coffee, mixing until blended and stopping to scrape the sides of the bowl. Increase the speed to medium high speed and beat for 1 minute, until cake batter is shiny and smooth.

Bake the Cake Layers

1. Divide the cake batter among the prepared pans. Bake in the center of your oven until a toothpick inserted into the center of the cake emerges with a few moist crumbs attached, 35-45 minutes. 
2. Cool the layers for 15 minutes in the pans, and then carefully invert them onto a wire rack to cool completely. 
3. Tightly wrap and chill the layers overnight or frost right away and serve!

Variations on this Chocolate Cake Recipe

• Chocolate Cupcakes: The next time you make this batter, you might want to turn it into cupcakes (see my fun witch hats, above!) This recipe will make 30-36 cupcakes.  Fill the cups just over halfway and bake them at 350F degrees for 16-18 minutes, until a toothpick inserted into the center emerges clean.
• Multi-tiered layer cake or sheet cake: This homemade chocolate cake is sturdy enough for tiered cakes or "sculpted" sheet cakes, as in the photos above. Chill the baked cakes overnight, and they are easy to sculpt using a serrated knife. To make a two-layer half sheet cake or a two tiered cake, simply double the recipe.
• Decorating your cake: There are a variety of buttercream or icing flavors that will help to achieve that perfect balance of flavor with your chocolate cake. For that double punch of chocolate, use a chocolate buttercream frosting or even a rich chocolate ganache. You could also pair a peanut butter buttercream, raspberry buttercream, or a simple vanilla frosting.

Make Ahead and Storage

• Because this cake is so moist, you can refrigerate unfrosted layers for 2 days without the texture becoming dry or freeze them for up to once month, Wrap the layers tightly with plastic wrap prior to chilling or freezing. 
• If you are making a half-sheet cake or a "sculpted cake", then I definitely recommend chilling the cake for at least 2 hours prior to shaping. This helps to make it sturdy enough to lift and trim as needed.
• Store leftover cake or cake slices in an airtight container or on a cake plate with a cover. Properly covered, the cake should keep well in the refrigerator for 4-5 days.

Troubleshooting and FAQs

Why did my Cake Sink in the Oven?

Check your oven temperature. Baking at the wrong temperature can cause a cake to sink. Baking at a low temperature can slow down the formation of air bubbles while baking at too high a temperature can also cause a cake to sink. Avoid opening the oven during the baking process as this also changes the oven temperature.

I See Little White Clumps in The Finished Cake

This is unsifted flour that didn't break up in the batter. Make sure that your flour is sifted or whisked very well before adding it to the batter. Add the flour mixture gradually to your batter as adding too much flour at once can cause it to clump.

Looking for more cake ideas? Check out some of my other recipes, perfect for special occasions: 

• Old-Fashioned Hummingbird Cake
• Mexican Chocolate Cake
• Red, White and Blue Cake
• Taylor Swift Cake

Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!