The Best Chocolate Cake {New and Improved}
This is truly the best chocolate cake in the history of ever. So simple (it’s a one-bowl recipe!) and so very decadent, rich, and moist.
If you’re looking for a tried-and-true chocolate cake that will not let you down, this is the one.
It has been my go-to recipe for over ten years anytime I need a classic chocolate cake recipe.
The History Behind the Best Chocolate Cake
A long, long time ago in a blogosphere far, far away, I posted a recipe for an unbelievable chocolate cake. I had fallen in love with the recipe after making it from a Martha Stewart cookbook I checked out from the library.
It quickly and soundly became my favorite chocolate cake. But just like any recipe that’s existed online for over ten years, over time, I’ve tweaked it to be a bit more user-friendly.
Many of you who already love that original recipe commented over the years how the quantities were a little quirky. And I can’t disagree (i.e. two eggs plus one egg yolk). Additionally, the cake batter quantity filled up two 9-inch pans very full to become extra thick cake layers (and it was almost too much batter to bake in a 9X13-inch pan evenly).
Thanks to your suggestions, I’ve tweaked that original recipe to fit standard cake pans, use friendlier ingredient quantities, and still come out as one of the best chocolate cakes of all time. If you can believe it, the old classic has become even more classic thanks to the updates.
Sift the Dry Ingredients
Yes, this cake is simple. Yes, it’s a one-bowl wonder.
But yes, I’m highly encouraging you (basically getting downright bossy, if we’re being honest with each other) to sift the dry ingredients:
- flour
- sugar
- cocoa
- baking soda
- baking powder
- salt
It makes a huge difference, especially because cocoa powder is notorious for getting those pesky lumps which don’t whisk/mix out very well. And no one likes to get a clumpy, dry cocoa powder bomb in the middle of a bite of cake.
Chocolate Cake Batter
After the dry ingredients are sifted, add:
- warm water
- buttermilk
- oil
- eggs
- vanilla (no need to get a measuring spoon for this, just measure this with your heart 💕)
Get in there with a whisk (or an electric mixer) and mix everything until very well combined. Don’t mistake the small bubbles for lumps. Bubbles are normal, lumps are not.
Pan Sizes
This batter bakes up beautifully in two 9-inch round cake pans.
It also works well as a 9X13-inch cake.
As with any good cake, for the love of the m-word (hint: rhymes with hoist), don’t over bake the cakes. Better to under bake by a minute or so than over bake.
Cake + Frosting = Pure Joy
If I’m being honest, and this is coming from kind of a I-prefer-cookies-over-cake mentality, this cake is amazing enough to eat and enjoy without frosting.
It strikes just the right balance between rich and sweet. Soft and moist. It really is the quintessential, perfect chocolate cake recipe.
However, I would never discourage you from slathering every surface with frosting, either.
One of my favorite frostings is this magical, not-to-sweet vanilla frosting. And you can’t go wrong with this whipped chocolate buttercream or this classic vanilla buttercream.
Stay tuned, though, because I’ve been working on a go-to classic chocolate buttercream frosting, and I’ll be posting it very soon.
A Few Other Notes
- I love the elegant simplicity of using chocolate frosting and then dropping on a few of these crisp chocolate pearls aff. link (also: those crispy little pearls are crazy yummy)
- The recipe calls for natural, unsweetened cocoa powder (like Hershey’s brand), but Dutch-process cocoa can also be used for a darker, richer flavor. The cake may not rise as high if using Dutch-process cocoa.
- If you have fallen in love with the original recipe there’s probably not a lot of reason to switch to this updated recipe unless the quantities of the older recipe have bothered you and/or you want more manageable layers.
Everyone Needs a Best-Ever Chocolate Cake Recipe
I really believe that. My mission will not be complete here on this blog until everyone has a go-to chocolate cake recipe in their back pocket.
A recipe that shows up for them time and time again. A recipe that never fails.
A recipe that doesn’t ask for much in return. And a recipe that will always, always be met with rave reviews.
This is that recipe.
It is the best chocolate cake, and it makes me really happy to put a placeholder here for this new and improved version. I’ve been making it this way for years and have zero plans to turn my back on that decision.
One Year Ago: Easy Brookie Pie {Brownie + Chocolate Chip Cookie}
Two Years Ago: Chocolate Peanut Butter Stuffed Cookies {Magic in the Middle Cookies}
Three Years Ago: Chicken Banh Mi Flatbread with Incredible Sauces
Four Years Ago: Perfect Lemon Poppy Seed Muffins
Five Years Ago: Creamy White Chicken Chili {Stovetop or Slow Cooker}
Six Years Ago: One Pot Creamy Asparagus Bacon Pasta
Seven Years Ago: Zucchini Pizza Crust {Low-Carb and Totally Amazing}
Eight Years Ago: Cream Cheese Banana Bread with Sweet Cinnamon Topping
Nine Years Ago: Fudgy Toffee Chocolate Chip Cookie Bars
Ten Years Ago: Coconut Tres Leches Hot Chocolate
The Best Chocolate Cake
Ingredients
- 2 cups (284 g) all-purpose flour
- 2 cups (424 g) granulated sugar
- 1 cup (85 g) natural, unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (225 g) warm water
- 1 cup (245 g) buttermilk
- ½ cup (100 g) vegetable or canola oil (see note)
- 2 large (100 g out of shell) eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Center an oven rack in the middle position.
- Line the bottom of two 9-inch round cake pans or one 9X13-inch pan (preferably aluminum, not glass) with parchment paper. Lightly grease the bottom and sides with nonstick cooking spray. Set aside.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl.
- Add the water, buttermilk, oil, eggs, and vanilla.
- Using a handheld electric mixer or whisk, mix the ingredients until well-combined.
- Divide the batter evenly between the prepared pans.
- Bake the cakes for 28-35 minutes until the top springs back lightly to the touch and a toothpick inserted into the middle comes out clean or with moist crumbs.
- Let the cakes cool for 2-3 minutes in the pan(s). Run a thin knife around the edge and turn onto a cooling rack to cool completely.
Notes
Recommended Products
Recipe Source: adapted from this chocolate cake recipe by way of the Martha Stewart The New Classics Cookbook
Everyone said it was the best cake they have ever tasted!!
what will be the adjustment for 6 inch round pan?
For just one 6-inch pan? You’d have to adjust the recipe down by quantity…I’m not sure what to suggest as I haven’t made this recipe into just one 6-inch cake pan. If you have multiple 6-inch pans, I think this recipe would work well baked in three 6-inch pans.
OMG!!! I made this cake for my daughter’s birthday and everyone loved it. I will never use another chocolate cake recipe. I put all the dry ingredients in a bowl and whisked them, made my buttermilk and added the remaining wet ingredients and combined both. The cake was so moist that I really didn’t want to frost the top (but I did). If I could, I would rate this recipe 10 stars. Please make my day and tell me you have a yellow cake recipe just like this one. Thank you for such a great recipe.
I’m glad you liked this cake, Ann! Admittedly, yellow cake is a bit more finicky to get super moist (chocolate cake is more forgiving) but this is my favorite (and highly tested) yellow cake recipe:
https://www.melskitchencafe.com/perfected-yellow-cake/
Made this recipe with magic frosting. So good! Question, how do you store it? Do you leave it out until it is gone or store in the fridge? Thanks!
If it’s less than 12 hours, I leave it out. If longer, I refrigerate.
Hi! Can I use Swan cake flour in place of AP flour? Thanks for your help!
Hi Anna, cake flour will change the texture of the cake (will likely make it a bit more airy with less structure). I haven’t tried subbing in cake flour for this recipe, but you could experiment.
I used 2 seven inch round pans and a extra batter went perfectly in a 6″ round for a darling “take home” babycake. Baked perfectly 26 minutes. This cake is unbelievebly tender- moist but not dense. Good ingredients ie 1/2 C oil ans 1 C buttermilk. Gorgeous w your recipe for choc buttercream- like (was) buttuh. Darling Bday cake w long multicolored candles. Thx for this fantastic, easy, cake
Loved this! Saving the recipe.
This recipe is soo yummy! Baked for 28 mins and it turned out perfect! We ate without frosting!
hi! looking to try this for foods class, but we’ll need to leave the cake unfrosted out for a couple of days before we can finish it. to prevent the cake from getting too dry should we try a cake soak?
also, is there a suggested frosting pairing? i’m looking for a good vanilla frosting that doesn’t take long to make.
Hi Amanda, unfortunately I think if the cake is baked and left at room temperature for several days it is going to be dry. Do you have a way to freeze the unfrosted cake layers prior to frosting? This is my favorite vanilla buttercream frosting:https://www.melskitchencafe.com/perfect-vanilla-buttercream-frosting/
This was by far the best chocolate cake I’ve ever made and tasted. It was so moist and full of chocolate flavor. I made it for my grandchild’s birthday and it was a hit for everyone. This is the only chocolate cake I will ever make in the future.
Really, really good! I made this in a Bundt pan, baked for about 45 min, but it overflowed. The cake was still delicious!
Made this cake for church potluck! Used 1 and 1/2 recipe for 1/2 sheet pan size and whipped chocolate buttercream frosting. It was devoured!! Thank you for another wonderful recipe!!
I made this yesterday. It was SO good. Baked in 9” pans for 28 min. They were perfectly baked. Not wet or dry. Frosted with the whipped chocolate frosting w melted chips. That was great because it wasn’t too tart from cocoa powder. I’ve followed Mel for years. Stews. Breads. Rolls. Cookies. Never fails! I think I have to make another one because it disappeared!!
Thank you, Amy!! So happy you loved this cake; it’s such a favorite of mine, too.
Haven’t tried it yet
My mix went soooo thin what I do now
Made 24 cupcakes with this batch. Used rice milk, cooked at 350 for 15min. Came out dense, rich and moist- perfect! Great recipe.
Made this cake on a whim when I saw your post and I am so glad! This was so easy and turned out so delicious. It was so moist and tender, and not too sweet. This will be a great go-to recipe to have. Thank you!
Used your whipped
Chocolate buttercream frosting with it and that was just delicious. (Although I agree with your comment that the cake is actually good enough on its own!)
I have not made this cake but I am going to make it as part of our family thanksgiving dinner. I have question. Which icing did you use for the picture of this cake?
I use this one: https://www.melskitchencafe.com/perfect-chocolate-buttercream-frosting/
I have made this recipe COUNTLESS times and it has never let me down. Seriously the best cake recipe I have ever made. I know I can count on Mel for anything!
For some reason, out in Utah and then here in Kansas, the cake did not rise all of the way in the middle…looking a bit depressed in the middle. Not enough flour??
Hi Kathy, it could be due to a couple of things. You might try reducing the oven temperature by 15-25 degrees and baking longer. What kind of baking pan are you using? If using a dark-coated pan, the sinking in the center could be due to that.
Hey Mel,
my cake went so I soooo runny you nknow why thanks for any tips
This cake batter is on the thinner side, so I think it’s ok.
Hi Mel, I have made this cake many times and it truly is the best chocolate cake! It’s a popular requested cake for many birthdays in my family! I do have a question: even with sifting the flour, my finished cakes often have very small flour chunks. Any suggestions for how to avoid this? Sift twice? Use the mixer whisk attachment instead of the paddle attachment? Thanks for any tips!
Hi Kate, what kind of sifter are you using? A mesh strainer or one of the sifters you turn the handle on? The size of holes in the sifter can make a difference (if they are larger, the flour won’t be sifted as fine). Also, what brand of flour are you using? I have definitely noticed some brands of flour stay “chunky” for lack of a better descriptor, no matter the sifting.
Hmmm, those are good ideas to try. I’ve been using a mesh strainer. I’m not familiar with ones that have a handle to turn, so I’ll have to look into that. I also recently switched from Gold Medal flour to King Arthur flour, so maybe that will make a difference. My sister-in-law just requested this cake for her birthday next week, so I will give these ideas a try. Thank you!!
I am happy to report back that I was able to make this cake without any lumps! I tried the handle sifter, used the whisk attachment on the mixer, and I was using a different brand of flour than when I’ve made the cake before, so I don’t know which of these made the most impact. Thank so much for taking the time to think through my problem, Mel! As my sister-in-law said, this cake is better than anything you can buy at a bakery!
I made this cake but the center sank in the middle. I’m positive at fault. Do you know what would have caused this?
What elevation do you live at? That can make a difference (particularly high elevation) as well as the type of pan used (glass vs dark coated vs light colored).
The original recipe i printed back in 2014! I rate all the recipes I print and this one has a SUPERB!!! ranking. I went to make it today and noticed I did not print the LIFE-CHANGING FROSTING link at the bottom of the recipe. And that’s how i ended up on your site today. Has that frosting changed to your MAGICAL frosting??
The frosting recipe is still the same – it hasn’t been changed or adapted.
Came out nice and dense just how I like my cakes! Was delicious flavorful and chocolatey for sure! Deleicious and I’m really happy to have found a new go-to chocolate cake recipe
This cake really is divine. I made it for my daughter’s birthday. For frosting, we smothered it in a chocolate ganache. Loved every bite! I’ve never had such a moist chocolate cake. And it was SO EASY! Goodbye box chocolate cake mix!
I’ve made this cake several times and it’s delicious, but my center falls each time. Any thoughts why this happens?
Hi Katie, what elevation do you live at? If you live at high elevation (or even if not), you can try reducing the oven temperature to 325 degrees and baking a few minutes longer. At high elevation, you can google some high elevation adjustments (usually decreasing the baking soda/powder and adding a few extra tablespoons flour).
Hi Mel! Do you have any recommendations on how to successfully make a 3″ 11×15 cake? I’m not sure how much batter, and wonder if this is too big for your recipe? Thanks!!
Hi Kim, just using the area calculations of those pans, I think if you did a 1 1/2 batch of this cake batter, it should work well in the 11X15X3-inch pan.
Thanks Mel! What do you recommend for a 12x18x2? 🙂
Probably a double batch – just a guess!
Thanks Mel! I can’t wait to try this cake and frosting.
Can I make this a day ahead and leave it in the fridge?
Do you mean a frosted cake or just the cake layers?
I’ve been using this same recipe for quite some time, the only differences being instead of “warm” water, it calls for “boiling” water, and it is baked at 300 degrees for longer (cannot recall completely, I think maybe 45 minutes?) The low temperature helps in keeping the cake from creating a “dome”. I love the recipe, very moist, never disappoints.
I’ve made this a few times now, in various pans (layer, sheet, cupcake) and it is easier, more reliable, and tastier than my previous go-to chocolate cake. I’ve used buttermilk, milk+sour cream, milk+lemon juice, powdered buttermilk- it all works.
This cake comes together fast. In fact, if you uh, HYPOTHETICALLY remember at 7:30am that you’re supposed to bring cupcakes to school starting at 8:30, you can totally pull this off. (Pro tip – if you do a thin layer of frosting and then completely coat it with sprinkles, it’s less messy for transporting when there’s not time for the icing to set up. Or so I hear. )
Hi Mel, I absolutely love your recipes and have been wanting to try your chocolate layer cake recipe. I really do need some deeper, round cake pans and am wondering if you use the Parrish brand yourself that you’ve noted in your blog? I’m thinking of ordering those. Thanks for all the great recipes and thoroughly enjoy reading your comments with each recipe I try!!!
Hi DeeAnn – yes, I have that brand of cake pans as well as Fat Daddio and Wilton. All are excellent!
Best chocolate cake I’ve ever made! So moist!
I have made more than 1/2 dozen of your dinner recipes without fail, every one turned out great! I would choose a cookie over cake any day and rarely stop at one chocolate chip recipe because I think there may be a better one out there, although I haven’t made yours yet lol. I have this chocolate cake in the oven right now which seemed like a thin batter when I poured it, could be the egg. I cracked 2 but used only 1 as it measured 61g rather than 50g. I’m sure it’ll turn out as all your recipes are fabulous. I’m so glad I found you 🙂 Teresa
my dtr made this for a bday cake and used DARK cocoa in it–it was divine..curious tho why water, and not milk or more buttermilk….and
oil instead of melted butter…just wondering…yum
I made this yesterday in a 9X13 and it fell. I had been cooking/baking all day and the cake was the last thing I made so I assumed it was because the oven temp was an issue. I made it again this morning, and it fell again. I do not recommend making it in a 9X13. Maybe the rounds are better. Extremely disappointed and now will Frankenstein the edges of both cakes to build a cake for tomorrow.
Same thing happened to my 9×13, even after i added 15 min extra to baking time. Will do rounds next time too.
for that large a pan, using one or more of these (no matter what brand) in the middle would probably help?
https://canada.michaels.com/en/fat-daddios-proseries-4.5in-stainless-steel-heating-rod/10685505.html?r=g&cm_mmc=PLASearch-_-google-_-MICH_Shopping_CA_N_Baking_N_PMAX_BOPIS_N-_-Generic&kpid=go_cmp-18653424469_adg-_ad-__dev-c_ext-_prd-10685505&gclid=CjwKCAjw5MOlBhBTEiwAAJ8e1oYXfkw7GoaLVg95GaawjPesv86GTODpH2XYbny0bX9HJgFdIC9PexoC9xQQAvD_BwE
Excellent recipe…5 stars….
Wish i can post a pic of this deliciousness
Utterly fabulous, coffee instead of water and a very light sprinkle of dark chocolate chips on top before baking elevates the cake to chocolatey heaven! I like to use ermine frosting for a less sweet and pipeable finish.
What frosting are you using in the recipe video? Looking for a thicker frosting that can be piped.
This frosting: melskitchencafe.com/perfect-chocolate-buttercream-frosting/
I baked this in a glass 9×13 at 325 for 35 min and the toothpick came out clean. I might check at 33 or 34 next time
Hi, I tried your recipe and it was very nice, we all enjoyed it at home. This is my favourite chocolate cake recipe, well till you share another.
Also, thank you for sharing your recipe.
I make almost this same recipe but I but instead of 1 c. Warm water, I use coffee- this makes THE difference!!! I don’t even like the taste of coffee but this small amount make the chocolate sing!!!!
I’ve made this cake 3 times and the flavor/taste is AMAZING!! I use fresh name brand ingredients and weigh EVERYTHING, but each time my cakes fall (9in rounds). I live in Texas so I’m not high altitude. Any suggestions for me??? I really want this to work! I use tons of your recipes with great success. Thanks in advance for any pointers you might have!
Hi Krista, try baking the cake at 325 degrees and add a few minutes to the baking time. That may help!
Perfect cake and frosting!
Mel, I want to make this cake for my daughters 14th birthday which is this Thursday and would like to get your advice on putting a layer of the chocolate crispiest in the middle of this cake. Will that work? If yes, how much should I put 1 cup or 1/2 cup? Should I put it on top of the middle frosting? Thank you for you help with this.
So when I’ve used the crispy chocolate pearls inside the layers, I put them on top of the frosting or ganache or whatever I’m using to sandwich the cake layers together. I probably use about 1/2 cup. It doesn’t need to be a thick layer of crispy pearls…just enough to give texture to each bite of cake. Does that help?
How about the fristing?
Never mind. I see a link
We love this recipe, especially with the whipped chocolate buttercream! But we live at high altitude so we get sunken middles. Do you have any suggestions on how to adjust the recipe? Thank you!
Hi Elisabeth, I’ve read a couple things that might help: reducing the baking powder or baking soda by 1/4 teaspoon, adding a couple tablespoons more flour and/or reducing the baking temp by 25 degrees.
Thank you! We’ll play around with one or two or three of those.
It really is the best. Chocolate cake is not always my favorite, but I would make and eat this over and over.
Tasty, but very crumbly (fell apart) And no, I didn’t over bake. It was moist.
Hard to get out of the pans. A disaster to try and layer . However, very tasty.
OMG! It looks so tempting. I’m sure this is gonna be very tasty. Just learnt your whole recipe and I’m so excited to share this with my kids. They would love it.
Thanks for sharing!
Hi Mel!
This cake looks amazing and I can’t wait to try it tomorrow, for no reason other than to try it (and my son will be home from university for the weekend!) Quick question…I only have one 9 inch round pan….can I bake half and leave the other half of the batter sitting out waiting to be baked once the first half is done? Thanks so much for all your amazing recipes, we are never disappointed!
In case anyone is wondering, I took a chance and did it this way, worked just fine!
Sorry I didn’t respond in time…glad it worked out! I have to do that all the time, and the cake batter does just fine sitting out for a bit.
My daughter is making cupcakes for her teachers and she wants chocolate cupcakes. How do you make this recipe into cupcakes? Thanks!