The Best Chocolate Cake
This is the best, easiest, chocolate cake ever! Hundreds of people have made it and declared it the best-ever for a reason…because it is!
Smothered Pork Chops.
Yellow Cake.
Frosting.
Spare Ribs.
Chocolate Cake.
Cream Cheese Coffee Cake.
Any idea what all of the above items have in common?

Well, just between you and me, they are currently on my list (among several others) of recipes I’m searching to find the PERFECT version of. The Best Of, if you will.
(Update: I’ve actually found best-ever versions of some of those! Smothered Pork Chops and Yellow Cake are off the list!)
There are many things (like Indian food and pasta dishes to name a few) that I’ll probably always try different versions of just for the fun of it, but my “search” list includes recipes I want to know are the best so I can turn to them when the time arises and know they will not fail me.
And wouldn’t you know that this week, I’m able to cross off TWO of them! The magical frosting that still visits my dreams was detailed yesterday and now today I’m letting you in on the best chocolate cake I’ve ever made.
I first made this cake nearly eight months ago for my son’s birthday but wanted to make it several more times to ensure it really is the best. And it is!
Hands down, it beats any other homemade chocolate cake I have ever made. Moist (unbelievably so!), dense with chocolate flavor but with a perfectly light and tender cake crumb, and with the perfect balance of sweet and rich chocolate, this cake was taken to new heights slathered in my new favorite frosting.
So perfect and so decadent and delicious, this is the only chocolate cake I need to worry about from here on out.
Actually, I probably should be worrying more about the effect of this chocolate cake on my thighs. Ignorance is bliss, I say.
One Year Ago: Oatmeal Pancake Mix
Two Years Ago: Chicken Tikka Masala
Unbelievable Chocolate Cake
Ingredients
- 1 ¼ cups (106 g) unsweetened cocoa powder
- 2 ½ cups (355 g) all purpose flour
- 2 ½ cups (530 g) sugar
- 2 ½ teaspoons baking soda
- 1 ¼ teaspoons baking powder
- 1 ¼ teaspoons salt
- 2 large eggs plus 1 large egg yolk
- 1 ¼ cups warm water
- 1 ¼ cups buttermilk
- ½ cup plus 2 tablespoons vegetable oil
- 1 ½ teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350 degrees, making sure the baking rack is in the middle of the oven. Prepare two round 9-inch cake pans by cutting out a piece of parchment or wax paper to line the bottom of the pan. Grease the pans, place the parchment or wax paper in the bottom of the pan and lightly grease again. Dust the pans with flour (or cocoa powder if you don’t want the white dusting on the finished cakes). Set the pans aside.
- Using a fine mesh strainer, sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm water, buttermilk, oil and vanilla. Mix on low speed (with a handheld mixer or in the bowl of an electric stand mixer) until smooth, about 3 minutes.
- Divide the batter evenly between the prepared pans. Bake the cakes for about 32-35 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs. Do not overbake! Remove the pans from the oven and set the pans on a wire rack to cool for 15 minutes. Gently run a thin knife around the edges of the pans and unmold the cakes, removing the parchment paper liners from the bottom of the cakes. Let them cool completely, top sides ups, on a wire rack.
- Trim the tops of the cake layers with a long serrated knife to make them level. Frost as desired (I highly recommend this life-changing frosting).
Notes
Recommended Products
Recipe Source: adapted slightly from Martha Stewart Living The New Classics
Also, I didn’t have buttermilk so I used 2% milk with 1 1/4 tablespoons of vinegar added…just let it sit for about 5 minutes and viola! A nice buttermilk substitute.
My tried and true recipe has been replaced 🙂 it turned out so moist and delicious! I do make it a bad habit to add extra oil although I know I didn’t need it. I made cupcakes and they turned out beautifully! Thanks for sharing such a wonderful recipe.
p.s I never write reviews/comments. I just had to share my excitement though 🙂
I used two 9″ round cake pans, so if people are having difficult with their cakes running over, it’s probably because they’re using 8″. This recipe is *perfect* for 9″ pans.
I just made this cake last weekend for my Husband’s Birthday. I also have the Martha Stewart book this recipe is in so I read through it too. The cake turned out to be the best homemade cake I’ve made yet!!! My Husband said this cake is way better than any other Chocolate Cakes I’ve made! We just finished the last of it today(tuesday) and I baked it Saturday and it was still moist and not at all dry!! I also made the Magical Frosting that you recommend with it and it too turned out great!! I did not have any spill over problems, I used two 8″ round cake pans ( mine are Williams Sonoma, the regular ones, not the new non-stick) and I’m pretty sure they’re 2″deep. The pans were full to the top when they baked up, but I kept watching just in case, but they baked up beautiful in those pans, about 40 in my electric convection oven. I kept checking to make sure I wouldn’t over bake them! I also used Valrhona cocoa powder for a real “devils food” chocolate flavor and also greased and dusted the pans w/it to keep the cakes a dark chocolate color. This is a recipe I will make again for sure!!!
BTW, I’m also the gal who emailed you about the 1st Rhubarb Festival in Osceola, WI coming up the 1st weekend in June! Thanks for such great recipes and your lovely site!
I made this cake a couple weeks ago. It kicked my butt. I did 2 9″ cake pans and had the overflow problem. Actually, I put only one of the pans in the oven cause it’s was my parents old ghetto oven and it wouldn’t fit two pans. And the oven door has no window. So yeah, I didn’t realize it was completely spilled over until well into the 25th minute of baking. What was even more bizarre, was how the cake was cooking. It was still soupy, except for a little around the edges and right in the center. I should have taken a pic and sent to you, cause it’s kind of unbelievable. The center had a 1/2″ thick cooked layer floating on top of the soupy batter underneath and it looked like a squiggly brain pattern. SO FREAKING WEIRD.
I’ve baked my fair share lately and have never seen anything like it. So we split the remaining batter that was on the counter into three pans, put it in the oven and tried again. We also increased the temp on the ghetto oven. This seemed to do the trick and those three pans cooked okay.
BUT, and it’s a big BUT, the taste of the cake that did bake correctly, was AMAZING. Hands down the best I’ve had in a long long time. So anyway, I won’t let this recipe beat me! I don’t like failing! 🙂 I’m going to try again in my more reliable oven at home and watch it like a hawk. Here’s to better luck this next go around.
This is what my husband picked to have for his birthday tonight and it was delicious! I made the magical frosting for it and I couldn’t stop it eating it! So good! Thanks for the recipe! It was my first made from scratch cake:) and I’m so glad it turned out!
This cake was so delicious. It makes a lot! I made 24 cupcakes and an 8-inch round single layer cake out of this recipe. It was so very delicious and we had a lot to share with friends! The thing that amazed me is that it is not much more work than a mix. It is all made in one bowl with beaters, just like a mix. Thanks a million!
Wow Mel, I made this cake with your magic frosting today for some friends we had over for dinner and everyone was really liked it. I normally only make dessert about twice a year because I don’t usually eat it and my desserts never turn out right, but this turned out so well, even I think I know how to bake now! Thanks again!
I am thinking about making this cake for my son’s 2nd birthday this weekend, but I’m making him an airplane shaped cake and it needs to be in a loaf pan. Do you think I can just increase the time and lower the temperature to make it work in a loaf pan, or should I just go with a pound cake?
BEST chocolate cake ever. Made 1/2 batch two weeks ago and made one 8×8 round pan. Then made 1/2 batch tonight and made about 14 cupcakes. I baked the cupcakes for about 25 minutes (I saw someone baked theirs at 16 minutes…don’t know if my oven is off, but 25 mins was about right for us). FABULOUS. The cake and cupcakes haven’t lasted long enough to make a frosting for them, but this recipe stands on its own. AND, I think it’s a true test of a cake mix if it is even better the next day…and this one is. And so, thank you for now converting me to non-store-bought chocolate cake forever.
Made cupcakes out of this for my daughters birthday last month and they were wonderful! I froze half of them and used them today for my moms birthday and they were just as good!!! Thank you so much for this!
Christine – thanks for letting all of us know that the frozen cupcakes fared well!
I made like my fourth one of these in the last month yesterday for a birthday cake order (I use it as a base for my mocha crunch cake), and it got rave reviews. I like that it makes a little extra batter b/c I always have enough leftover to make a 4″ cake or a few cupcakes for my husband and I to enjoy, even if I’m making the cake for an order. 🙂 This cake is just perfection-thanks again for sharing it.
Made the cake for the new year with ganache as the topping (will try the magic icing later this month) and it came out of the oven in a perfect shape, was moist and rich without being overly sweet. I served a freshly warmed slice from the oven with the melting chocolately ganache on top and 2 scoops of vanilla ice cream to my husband (who is very picky) and he enjoyed the whole ensemble. I now have a recipe that I consider to be my favorite….thank you for sharing this awesome find.
Leticia – you had my mouth watering at your description of a warm slice of this cake with warm ganache. Oh my heavens.
Thank you for a delicious cake! this is probably the best chocolate cake i have ever had, my husband agreed (and he doesn’t even like cake)!
mine did fall a little in the middle, but this is probably due to high altitude (live at 7500 ft). i used a similar frosting to the one you recommended and all was delicious!
Nicole – that’s great that this cake was a hit with you and your non-cake-loving husband. I think you may be right about your cake falling due to high altitude…
Made this cake and frosting last night for my husband’s birthday and it was divine! I love the texture (and taste!) of the cake. That frosting is so weird to make and I was surprised by the outcome. It looked funky as I was adding in the butter and just like magic it comes out white and delicious! I have tried so many homemade frostings and this is the one, my search is over. Thanks for the recipe!
Charlotte – I agree that the frosting is crazy – you wonder if it will ever come together! I’m so glad the cake and the frosting was a hit!
I’m doing a happy dance, Mel! Thank you so much for sharing this. I truly did NOT think I could ever replace my cake mix cakes b/c even the best scratch cakes were still not better and they were so much more work! This one is a little more work, but worth it b/c it’s better than the cake mix cakes! I waited to comment until the day after just to make sure it stayed moist after storing 24 hours and it’s still perfect. Score!
Veronica – I’m so happy this cake lived up to your expectations! It’s hard to trump those darn cake mixes but I’m thrilled this stayed moist a day later and that you loved it!
wowza. i’m hesitant to admit that chocolate cake is close to the bottom of my list of desserts-i-must-consume, but it’s on there. and with that frosting, well, it automatically moves up. 🙂
i made this cake WITH the AMAZING {!!} frosting yesterday for a big family bday celebration. oh my, it was divine. thank you for sharing.
Naomi – thanks for your notes on adapting these to cupcakes. I’m glad you loved these and hope your baby does too!
I just made this as cupcakes for my baby’s birthday tomorrow and had to sneak one. Oh wow. I don’t know why I am surprised but these are so good. Beyond anything I have ever eaten! Just wanted to add that I cooked my cupcakes for 16 minutes and the recipe made 36. Thank you for sharing everything you do!
OH MY GOODNESS MEL!! I will link to my blog when I get the post up but this cake was AMAZING!! and I don’t usually say that. It wasn’t over sweet. It wasn’t too crumbly. It was the perfect birthday cake and the frosting!! Heaven. I had to send some of the cake with the inlaws because I would have eaten all of it! Thank you so much. I love your blog and have tried tons of your recipes and I love them!! I also made the skillet chicken with mexican green rice and it was a huge hit!YOU ROCK!!
Brye – I’m so happy you were ecstatic with the result of this cake. I loved it for all the reasons you did – not overly sweet but so moist and rich. Glad you liked the skillet meal, too. Your in-laws are awfully lucky to get the leftovers!
I think I need to buy taller cake pans. I have the ones that i got for my wedding with the normal shorter sides and as this baked i was so nervous it would bake over. It did a little and the middle sank so tonight i am headed out to get taller cake pans and try the cake tomorrow but it’ll be yummy to snack on tonight!! 🙂
Brye – I actually just updated the recipe after I saw your comment. I didn’t have issues with the cakes baking over but I have heard from several who have so thanks for adding your feedback. I hope the cake ended up turning out ok!
Made them into cupcakes. YUMMM!!!! Wish I had had time to make the magic frosting so went to my fall back of homemade cream cheese frosting. DIVINE anyway! I usually doctor up my cake mixes and while I love them, you can tell this is soooo much better! Rich, but not too rich, and super moist. This is definately now in the pile as a staple. Thanks once again for not letting me down! Words can not describe how you have changed my life. I thought I was a good cook, but you have just made my life so easy. I get requests for my recipes all the time and now I just refer them to your blog. I haven’t had a bad thing yet.
Kristen – so glad that you loved this recipe! I can’t wait to try it as cupcakes like so many others have done. Thanks for your kind comment!
Now you have me doubting my favourite chocolate cake recipe.
I’ll have to make this and compare, but I’m sure this recipe won’t let me down.
You’ve convinced me that I need to try this next time I’m looking for a chocolate cake recipe! Beautiful pictures!!
ok! So this IS the best chocolate cake!! It was a huge hit. My mother and mother-in-law both said it is their new favorite cake! Thanks!!
Thanks, Carlee – I’m thrilled it was a hit with your mother AND mother-in-law!
Oh my! I just made this cake and it is so good! I didn’t use your icing because I was in the mood for cream cheese, but next time I will!
Ava – thanks for letting me know you liked this cake recipe! (Bet it was delish with the cream cheese icing…)
Making this right now, into cupcakes. I used powdered buttermilk because it stores in the refrigerator so much longer than the regular stuff. I’ll let you know the verdict when it’s done. 🙂
I love baking with buttermilk, makes it so moist. I will put this on my cakes to try list 🙂
What are the odds? I came to your website to see if I could find a great cake to make for my daughter’s birthday today. And immediately staring me in the face is this beauty. Thanks! I’ll let you know how it turns out 🙂
Mmmm, I know this cake is good because I have a version of it on my site too..although mine has coffee instead of water. SO GOOD! So moist, so light and fluffy and rich in flavour. Yep, this one is a keeper! As for that frosting, I have heard of this “cooked” frosting before but never made it…maybe it’s time to switch up my old standby frosting for this one?? Cake seaon is here, so it’s on my list!
I’m not a chocolate cake fan, but I just wanted to leave a quick comment and let you know that that is a beautiful picture! Just perfect! 🙂
Ooooo, you’re killing me Mel! As sad is it sounds, I’ve never had a homemade chocolate cake that compares to the specific brand of cake mix that I mentioned in my comment yesterday either. I’ve been cutting back a lot on processed foods, though, so it would be great if this recipe compares! I will definitely be trying this soon. And regarding your disagreement from yesterday, I’m sure I’ve just had a LOT of bad homemade frostings – if I knew you in real life, I bet you could change my mind 🙂
I have that cookbook and don’t believe I have ever made a thing out of it. :/ I have used the MS baking handbook more times than you can imagine. Looks like I need to christen her blue book and give this recipe a go. Will do the icing as well, I am super picky abt icing. I usually scrape it off so I HOPE this one lives up to the rave review yo have given it. I need an amazing recipe. Thanks for the wonderfulness of your blog. 🙂
I am sooo happy that you did all the work to find the perfect cake and now all I have to do is use the recipe! I’m so excited to add another “best” to my recipe collection. It certainly looks perfect and I will be trying it out next time I need a chocolate cake!
Oh my this looks soooooooooo rich and heavenly!
Made this tonight with your magical frosting ( i made cupcakes though) . It was so yummy!
I am also looking for the best yellow cake, preferably with a spectacular chocolate frosting with the bumps in it…don’t know what the bumps are, but they are always so good. My research thus far has been typical ingredients: butter, eggs, flour, baking powder, salt, sugar, vanilla, and the only varying factor being milk or buttermilk. I’ll be checking in to see what you come up with.
Anything with cream cheese has got to be good and this one looks fantastic!
This looks so delicious! I’ve printed out the recipe to team with the frosting recipe you supplied yesterday. I can hardly wait to make this. Thanks so much for sharing. 🙂
Mel, you are killing me! I made the buttermilk cinnamon rolls the other day (delicious) because I had some buttermilk left that was about to expire. I still have enough to make this chocolate cake, so I clearly need to make this as well. I need to either stop going to your blog or stop buying buttermilk (I’ll choose the latter).
Of course, now I MUST make this cake and the frosting. I have been craving cake for a while so I think I must no longer fight the temptation and enjoy 🙂
I do the same thing, look for the best, and once I find it I stop experimenting. I have a “favorite” chocolate cake, but I could be persuaded there is a “best.” Will certainly try this.
Looks yummy! Did you use regular cocoa or Dutch processed cocoa (sometimes called extra dark)?
LinC – I used regular unsweetened cocoa (the Hershey’s brand) since that is usually what I have on hand.
there is something to be said about a classic moist chocolate cake made from scratch!
Looks like I will be making a chocolate cake with vanilla frosting next week! Luckily, this is my husband’s favorite combination!
I thought the common thing between all those dishes was Southern classics! I’m so excited to see all these perfect recipes! Thanks for sharing! 🙂
Looks delicious! I love that you are searching for PERFECT recipes. I’ll be checking back to see if you find them. 🙂
that looks delicious! i can’t wait until you find the best cream cheese coffee cake! 🙂 oh, and i agree with “Kim in MD”
Ah! I want a huge slice of this.
I couldn’t wait to see what cake you made to go with that frosting! This looks TO DIE FOR! I love that you are on the hunt for “the best” recipes. I always think there is a better recipe , and I spend so much time looking for new ones and testing them. From now on- if you say it is “the best”, that will be the recipe that I turn to! Thanks for doing the research for me, Melanie! 🙂 Have a great weekend!
Hi Mel,
I’ve tried a few of your recipes on our large family of 9, and various friends. For the most part, A-OK. However, I have to say, as a very traditional baker of cakes from scratch, the unbelievable chocolate cake was good–equivalent to the Hershey’s cocoa cake recipe, but many people expressed the wish that I had used buttercream frosting, and really did not care for the texture or undertone of the white frosting you raved about. Incidentally, it turned out fluffy and all, but, it just seemed heavier than buttercream, and more sugary, less buttery. Our vote is still for basic buttercream! Thanks for the time and effort you put into your website, you are an inspiration!