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
How would you make this into cupcakes? I made the cake recipe and loved it! And I want to make it cupcakes.
You just need to check it 15 min and 5 min and with original recipe you’ll be fine.
The old recipe was one of go-to desserts. We love using a chocolate cream cheese frosting for an out-of-this-world combo. I will try this updated version as well.
Thank you so much for coming up with this recipe! I recently stopped being vegan and have been transitioning back into “traditional” baking, and I’ve been looking for a good, simple, no-frills, go-to chocolate cake recipe. This one looks absolutely perfect. I also really appreciate that the measurements are easy to halve!
I’m very excited to make this cake along with your delicious-looking chocolate buttercream! I have been following your blog for years and finally worked up the gumption to leave a comment. Thank you so much for your cute, cheerful, funny, and delicious blog!
Yum! This cake with your perfect chocolate buttercream frosting is amazing! So, so good and so easy! I made it in 2 8 inches pans and it was perfect! Thanks Mel!
Does this recipe work well on convection bake? What adjusted temp would you use?
I prefer to use standard bake, but if you want to try convect bake, I’d suggest 325 degrees F.
Soft fluffy and moist
The cake was very moist but very lacking in flavor. I can’t agree that this is the Best Chocolate Cake Ever
Would this be enough batter for 3 8” pans? Thanks!
The layers will be thinner than baking in 9-inch pans, but yes, you can split between three 8-inch pans.
This looks so good and I’m not normally a cake person! 🙂 Is there a substitution for the buttermilk?
you can try using half sour cream/half milk for the buttermilk (haven’t tried it with this particular recipe, but I use that sub for other recipes that call for buttermilk)
This cake is very delicious and pretty! Made the Perfect Chocolate Buttercream Frosting with it. Going to eat some of it at FHE! Thank you so much, Mel!
Thanks for letting me know, Adalyn!
My cake pans are 8″ and are 2″ deep. Do you think two will work (I have three)
Hi Susan, I think it might be too much batter for 8-inch pans. Might be best to split between three pans.
My turning 16yo wants dark chocolate cake. Will using the Dutch processed cocoa in this do the job or should I keep looking?
Yes, you can use Dutch-process cocoa here…the cake doesn’t rise quite the same. You could try increasing the baking powder and decreasing the baking soda just slightly to help with that.
Soooooo good! The cake is moist and delicious but the frosting is seriously the best ever! And don’t skip the chocolate pearls. They add an extra crunch that is perfect!
I’m so happy you tried it with the chocolate pearls as decoration!
I have to try this recipe! Do you think it would work for cupcakes? Thanks!
Hi Sarah, a lot of people have reported back about cupcakes if you glance through the comments. Should work just fine! Make sure to only fill the liners halfway or just above halfway.
My daughter made this as cupcakes (with the perfect chocolate buttercream, naturally) and they were amazing! We baked at the original temperature, checked them at 15 minutes and then did 5 minutes more, in case that’s helpful to anyone 🙂 We’ll definitely makes this again!
Thanks for letting us know how cupcakes worked out, Becky!
Made this a few days ago and used the chocolate buttercream recipe too. This is an excellent chocolate cake recipe. The cake part is much better than the Hershey recipe, with a finer crumb. The buttercream frosting is way better too! Moist with great chocolate flavor. Try it1
Thanks so much, Gary!
This cake is great! I substituted the water with hot coffee and baked in a 9×13. Used the new icing that was posted and fabulous! I will definitely be making again. Thank you for another great recipe!
Thanks for taking the time to let me know, Mandy!
I bake a lot — I’m a grandmother and it’s a fun thing to do with kids. However, I’ve never successfully made a 2-layer cake that looked and tasted great. This turned out exactly as you said. I used your times (I live in Utah, so I wasn’t concerned about an altitude change) and this cake was tender and moist. I also used the Brute Dutch Processed cocoa. This made the cake very rich. The cake served 5 for a dessert after Cafe Rio, one person had seconds. Then the cake died a relatively quick and painless death one tiny sliver at a time. I used the frosting you recommended, also. The right amount, just wonderful. Thanks.
I’m so happy this cake worked out for you, Julie. Way to go!! And I laughed out loud at the “quick and painless death” comment. That’s pretty much how cake leftovers go in our house, too 🙂
I’m am not normally a lover of cake, but my son requested this and it was AMAZING! I have a problem with my cakes sinking in the middle when I use round cake pans and this one did the same. I used Mel’s chocolate buttercream frosting (also fantastic!) and it tasted amazing with this cake. Great chocolate flavor, nice crumb, and it wasn’t any more work than making brownies with frosting. We refrigerated the leftovers and I think it tasted even better the next day!
Thanks, Karen! Happy you loved this one! If your cakes are sinking, you might try baking at 325 degrees for a few minutes longer (do you live at high elevation?)
So delicious!! My only problem was that the cakes sunk in the center. They were cooked through, but didn’t puff up in the centers. Any clue why this would happen?
Hi Christine, what elevation do you live at? Higher elevation can cause the cakes to sink. Otherwise, you could try decreasing the baking temperature by 15-25 degrees and baking a bit longer. That might help!
Did you just use the chocolate pearls on the outside or also between the layers?
I often use the crispy pearls in between the layers (on top of the frosting), too.
This is an exceptional chocolate cake recipe. The batter freaked me out a bit as it was really runny but it turned into the most delicious moist lovely cake. I used coffee instead of the water as I thought it would enhance the flavour and I’m glad I did. I also used a bunt pan which took about 45 min on 325. Turned out perfect. Make this recipe! You wont be disappointed.
Thanks for the review, Alina! Especially the part about the bundt pan. So happy you loved the end result!
I LOVE TO COOK AMD BAKE THAT JOY’S ME
I want to bake and share with my friends and family gives me great joy.
Hi Mel. I’d like to make this cake for a little get together. I’m pressed for time and was wondering if I could make it a day before and wrap it in plastic wrap.
Hi Ann – yes you could definitely do that. If you make it ahead of time, I’d encourage freezing the plastic-wrapped layers so they taste optimally fresh the day of.
I use the chocolate cake recipe on the Hershey’s cocoa container. Never failed me.
Frosting recipe please!!!
Here you go:
https://www.melskitchencafe.com/perfect-chocolate-buttercream-frosting/
Wow so yummy
Thanks for sharing!! I’ll prolly reduce the sugar maybe by 1/4 and see what’s up, but you totally sold me. Your yellow cake recipe is absolutely scrumptious. Have a good day!!
FYI, baking is chemistry. You may end up with a dry cake if you reduce. Happy baking!
A quick google search says “This characteristic of sugar helps make and keep baked goods moist. Sugar interferes with the coagulation of proteins. Adding more sugar to a cake recipe causes the proteins in the flour and eggs to form weaker bonds, creating a more tender, softer crumb.”
We made these into cupcakes yesterday and they were fabulous!!
Thanks for letting me know!
I enjoy your recipes; thank you! I’ve been using this same recipe as my go to chocolate cake for over 40 years EXCEPT, I use 1 cup of strong coffee instead of warm water. Love this cake!
My favorite frosting is a whipped chocolate buttercream but vanilla is also good.
I used this recipe for cupcakes and it was a spectacular failure. I baked them for 15 minutes before checking. The cupcakes spread out on the top of the pan and burned while the insides sank like a black hole. I’m not sure why that happened, but I think I’ll save this recipe for the pan it was intended for!
Darn, Abby! Sorry the cupcakes didn’t work out. If you dare try again, keep an eye on how full the cupcake liners are. They should probably only be halfway for this recipe, I’m thinking.
I have a chocolate cake recipie but this sounds ecen better. What frosting recipe do you have.
how long would you recommend baking if i were to use these for cupcakes?
Hi Lisa, I would recommend checking the cupcakes at around 17 minutes
Is there frosting for this cake?
I’m posting a chocolate frosting recipe tomorrow!
I am a HUGE fan of your original recipe, so much so, I bought 10″ pans just to get around the wonky quantity. 🙂 Everyone that eats it says it is AMAZING and they immediately get a link to your recipe because sharing is caring. I’m hosting my boys party this Saturday, when is this chocolate buttercream frosting coming out? I’m adventurous and am willing to give both a go for Saturday’s party. I love all your recipe’s Mel, please never retire. 😉
I’m posting the recipe tomorrow, Ericka! (And don’t worry, I love this space too much to retire, even if I am the laziest food blogger ever! Glad all of you are patient with me!)
Mel, I adore your original recipe so much and it is truly THE BEST CHOCOLATE CAKE RECIPE EVER! I have made your recipe about ten times and each time the cake is perfection. Definitely will try this one as well. Thank you!!
I’m so happy to hear that!
Truly Yummy, Mel! And, oh so funny! I had to read your sifting comment twice……. And no one likes to get a clumpy, dry cocoa powder bomb in the middle of a bite of cake. You got that right and I agree. SIFT People, SIFT!
Haha! Yes, sift!!
Ok, when I read the recipe, it sounds like you measure the dry ingredients and then sift, right!? I see that you included grams, which will be super helpful! But I never know whether to sift or measure first!
I measure and then sift!
Ok…I’m salivating over this recipe. Will be making it this weekend for family dinner! Quick question – do you know how this recipe would work with gluten free flour? And do you have a “go to” brand of gluten free flour? We’ve used several different brands…some are pretty good, none are fabulous. I have a couple of grown kids who are gluten free and they miss out on soooo many good things! Any help you can give would be greatly appreciated!
Thanks for all the great recipes. And for being you! 🙂
Mel has an AMAZING recipe on this site for gluten free chocolate cake with cooked quinoa instead of flour that I can’t recommend enough!! “Gluten Free Chocolate Quinoa Cake” and the topping for it is heavenly too!! I would highly suggest you try that vs trying to convert this recipe to GF because it’s tried and true!
I second that, Brittany! That quinoa cake is SO good!
https://www.melskitchencafe.com/decadent-chocolate-cake/
Will definitely make this recipe
Hi Debbie, I haven’t used gluten free flour in this cake, so I’m sorry I can’t tell you for sure how it will work out. My MIL is gluten free so I bake gluten free for her when she visits and I feel like I’ve tried most of the gluten free flours out there that show up in my stores…and I haven’t loved, loved any of them. But I did order the better batter flour on Amazon once, and I think it’s the best (but it’s a bit pricey).
I love, love the original chocolate cake recipe. I make it for layer cakes and cupcakes and 9×13 cakes with a side of cupcakes. All this to say – I’ll probably be sticking with the original recipe – because why mess with a good thing? But if I don’t want extra cake perhaps I’ll try the new one someday!
I agree! Stick with what you love and know!
I’ve always preferred unsweetened chocolate to cocoa. Do you think this would work? Adjustments?
I haven’t tried this cake subbing in unsweetened chocolate bars – sorry I’m not more help!
I haven’t tried this recipe yet. But a baking tip I got from my grandma might help you. If you sub solid chocolate for cocoa powder you will be altering the fat content of your batter. So you would reduce your fat (butter or oil) when the recipe calls for cocoa powder and you use chocolate. Whereas, if your recipe calls for chocolate but you only have cocoa powder you would add some fat. Example: 1oz bakers chocolate = 3Tbs cocoa powder + 1Tbsp butter.
I make a similar recipe and I use a fudge-y frosting. In a saucepan add 1 cup sugar, 5 Tbsp butter and 1/3 cup of milk. Heat it to boiling over medium heat and cook it for 1 minute. Watch the pan as it can overboil quickly. Immediately take off the heat and mix in 1 cup chocolate chips and whisk till smooth. Let it cool in the pan till it is just a touch warm and spread it over the cooled cake.
It is very rich and chocolatey. So good! If you cook it too long though it can set too hard so if anything undercook it a little. Exactly one minute seems to be just about right.
Thanks, Jess!
What frosting is used in the picture?
It’s a chocolate buttercream recipe I’m posting this week!
Thank you! It looks delicious!
I chuckled when I saw this updated recipe- I recently made it for a friend’s 12 yo as a square cake with a chessboard top (after looking at lots of options, time was short and I used dark & white Ghirardelli squares, upside down. Lazy hack). I don’t mind the extra yolk since it gives me one of the many egg whites I need for Swiss Meringue Buttercream. If you’ve never made it- you NEED this in your life! Totally worth it and SO delicious- plus stable & no refrigeration. Anyway, THANK YOU for literally making my life better with your tried and true recipes. I can always count on them and they’re always delicious. Congratulations on your brother’s wedding. I’m sure it’s been a journey, as it’s been with my younger brother. Hugs
Thank you so much, Jennifer! (Also the chessboard cake sounds WOW!)
We have used your original cake recipe for years. It’s the only cake we can use for birthdays as it’s dense enough for my husband to carve. Not to mention it’s the most delicious cake ever!!! We do have trouble with the cakes sinking. We have added more flour which has helped a little bit. Maybe these new tweaks will help!
Let me know if you try it and if the changes help, Lori!
This is the best chocolate cake recipe! I never really loved chocolate cake, but this is the recipe that won me over. This cake with the whipped chocolate buttercream is heavenly.
I totally agree!
This is the original Hersheys Chocolate cake recipe. it’s on the box. Been doing it for years.
I just googled the Hershey’s recipe – it’s similar for sure but this recipe is a bit different thanks to the buttermilk (and the flour and cocoa amounts are different, too).
I’ve made the Hershey’s recipe too, and it is good. Your recipe is different, and the Hershey” calls for 1 cup boiling water, not warm water. It’s really weird adding boiling water to the batter, but it works. I’m going to try your recipe, but I’ll wait until you post the icing recipe.
Would this recipe work well for cupcakes too? Do you know how to modify bake temp/time? Thanks
I’ve made cupcakes from a similar chocolate cake recipe, and they turn out fine. They take 22-25 minutes at 350 degrees..
Hi Shauna – yes, you can make cupcakes with this recipe. Same temperature, but check them around 17 minutes and then keep an eye on them for doneness.
I have been making this recipe for years- it is the very best chocolate cake! Tender and very chocolate-y, really chocolate cake’s highest calling. I often frost it with a stabilized whipped cream and I always use hot decaf coffee instead of the hot water.
This recipe is very forgiving of type of cocoa, but I personally like it best with half natural/ half dutch processed cocoa.
I nearly always scale down the recipe to fit in my (adorable!) 6” cake pans. Layer cakes are non-negotiable for birthdays around here, but because we have 2 birthdays in April, and 2 in July, I had to come up with a layer cake that didn’t leave us swimming in cake. High quality problems…
I’ve been making this recipe for years too…love it! I also use 6″ pans. You might like this idea. We go to a lot of parties (or used to …covid :/) and I always bring the dessert. I save a lot of time by doing the following. I make the regular recipe in 3 6″ pans and then I slice each in half to make 6 layers. Use 3 layers for a cake and freeze the other 3 for another time. So you get two adorable cakes out of each recipe! I actually can get 12+ small slices out of each cake….just enough for a sweet treat!
Great idea, Ema! And I loved your input and review, Rebecca. I’m glad this cake is a favorite with so many!
This is genius! I can’t believe it never occurred to me to do this. Thank you! Buying a third 6” pan right now….
You made me laugh out loud with your vanilla comment, “measure with your heart”. I have long since subscribed to this theory. Probably also why I spend a small fortune on vanilla annually but c’est la vie.
Haha, SAME!