Chocolate Cake EXCLUSIVE

Originally published in 2013 and now with more in-depth descriptions, a helpful video tutorial, clearer instructions, and different ways to use this classic chocolate cake recipe. I hope you enjoy all the new features in this recipe post!

As mentioned above and in the video tutorial, there are two ways to prepare this cake batter and the slight difference involves the wet ingredients. You can follow the recipe as written using buttermilk and hot coffee/water. Or you can add sour cream. Whichever way you make it, the process is the same. (Just reduce the liquids and add sour cream!)

Chocolate Cake

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Like my yellow cake, I use my favorite chocolate buttercream. I slightly increase the amount of each ingredient to produce extra frosting. If you prefer a thinner layer of frosting, use the chocolate buttercream recipe. But if you crave extra buttercream, follow the frosting measurements below. You need 6 ingredients total:

This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake. See recipe Note.

Hi Kerri! Did you reduce the ingredients? You can make the recipe as is and use 8-inch pans for slightly thicker layers. The bake time will be slightly longer to accommodate for the thicker layers. Otherwise, be sure your baking powder and baking soda are fresh, too. We find they start to lose their effectiveness after about 3 months, even if not technically expired. Hope you enjoy the cake!

Mix in wet ingredients. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

Bake. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Both the cake and the chocolate frosting can be made ahead. Allow the cakes to cool completely, wrap them well in plastic wrap and place each layer into a gallon zip-top freezer bag. Freeze the cake layers for up to one month.

Brittany, this chocolate cake recipe is delicious baked in a Bundt pan. Just follow the same recipe ingredients and instructions in this recipe. The cake will take longer to bake, about 35 to 40 minutes. The oven temperature will be the same. Enjoy!

The ONLY thing you can add to this already perfect cake recipe is a couple teaspoons of instant coffee or espresso for an even deeper chocolate flavour. Of course, this is totally and COMPLETELY optional. You cannot taste the coffee flavour.

Best chocolate cake recipe ever, hands down. I made it for my in-laws last weekend and they loved it so much they asked me to bake it again this weekend! Hoping it turns out as amazing as the first time!

New to baking but love this cake. Only problem I have is it seems to take a lot longer to cook, keep testing with cocktail stick but panic at time in oven. I am using 2 x 20cm tine, would this make a big difference.

I just deleted all my other chocolate cake recipes. I will be using this recipe whenever my husband and I get a hankering for chocolate. I made a 13x9x2 size cake. It came out of the oven beautiful, and when i made the icing it came out just as expected. Thanks!

This is the best chocolate cake recipe.. most moist and delicious.. initial I wasnt very hopeful looking at the consistency of the batter..but the result was mind-blowing. It took almost an hour to cook but it was worth the wait.

Chocolate cake and icing recipes are amazing!! Love, love, love them!!! Do you have a yellow cake and white butter cream recipes that are just as amazing? Can you omit the cocoa and make a white buttercream?

Now for my question, I dont know if im an unknown genius or if this is a risky idea and I have never seen anyone do it before but I have always wondered that with the milk could you add like chocolate syrup to make chocolate milk?! To me it sounds like a really good idea but I dont want to mess anything up.

Thank you very much for the recipes. I made the cake and it taste super delicious. My family loved it. I just reduce the amount of sugar and still came very good. Moist and delicious. I will do this cake again.

This cake is absolutely delicious , i was a little worried about how watery the batter was but it turned out moist ; the icing as well very yummy.

This will be saved for any chocolate cakes i make in the future thank you for sharing

Really is the most perfect recipe! Made this cake and your brownies for a girls weekend away and everyone is now searching through your website and reading about your journey with cancer. Bless you and thank you Karina! Much love to you and yours.

For some reason, every time I get a vegan piece of cake out (such as at Whole Foods or elsewhere), I am disappointed. The frosting is usually yummy, but the cake part is either 1. strange tasting OR 2. super dry, not moist at all. Seriously disappointing.

This recipe rocks! Made it with gluten-free flour and it is the moistest chocolate cake ever, even on day 2. My kids keep asking me to make it again, and again, and again. To make icing that is a little lighter, I started to experiment and made a vegan chocolate pudding for the filling, and that turned out great too! Thank you for a winner recipe!

The icing is incredibly sweet. Not only that I had left-over icing after icing the cake. I would say that 3/4 ,maybe even 2/3 of the recipe listed would have done the job. There were no instructions for what to do after the 2 cake layers had cooled. I guessed you combine the 2 layers with a layer of icing on top of the lower layer. Somewhat self evident I suppose. The cake was quite good, the vegan I made it for had a couple of slices.

This is a really easy yet exceptional Chocolate Cake that truly tastes of chocolate. The crumb is beautifully tender and moist, and it keeps for up to 5 days. It requires no beater, just a wooden spoon.

I made this as one large round cake. It was absolutely brilliant as per the instructions

Then I tried it again in a rectangular pan. Again it was beautiful but when I turned it onto the cooling rack after 10 minutes it started to slide through the rack. I managed to salvage it, but would recommend leaving it in the pan till cool if using a rectangular pan.

No word of a lie, this is THE BEST MOIST CHOCOLATE CAKE recipe on the internet. If you've been looking for it, then look no further... THIS IS IT! It's so easy to make without a mixer and in one bowl, and it is incredibly chocolaty with the best chocolate fudge frosting. But WARNING: This post contains the word "moist" at least 10 times. You know when you make a whole cake for a household of two (that's 1, 2 people!) and the cake lasts maybe 4 days... and when I say "lasts" I mean against its will because we ate it all and not because it doesn't keep well. In fact this BEST Chocolate Cake is so moist that it keeps for over a week without drying out and actually improves with age! If you do prefer a smaller cake, try my smaller Ultimate Moist Chocolate Fudge Cake.

We haven't even discussed this frosting yet. Ohhhhh... this frosting. It, too, is made with sour cream and holy heaven! It is rich. I highly recommend you top this cake off with this recipe for the BEST Chocolate Frosting.

This cake is phenomenal. It is so simple to make, and turns out incredibly chocolatey and moist. Will make again and again. I even used the non-fat yogurt I had on hand instead of sour cream, and it's still amazing.

I was a bit worried because as I was adding the hot coffee the batter got very very runny. So, I only poured in about 6/7 ounces instead of the full 8 oz. However, this cake came out PERFECT. It's so moist and the flavor is unreal. I live in Denver and did not adjust for altitude, and clearly I didn't need to! I've never had much success with from-scratch cakes before, but given how this came out I am definitely going to be trying some more of your recipes. Thank you!

I cannot wait to try this cake! I have been on the lookout for a great chocolate cake. I tend to like sweeter chocolate. Can I replace the dark chocolate with semi-sweet chocolate? If so, do I need to change the proportion of cream?

I was planning on making this amazing cake for a baby shower.

*Would you recommend on double the recipe/making it in a smaller pan for it to be higher? Or do you think one cake should be enough? (~10 people)

*I was thinking of making white (vanilla) frosting instead of chocolate frosting, do you have a recipe for that?

Thank you so much!!!

Hi Ella, I would recommend making this recipe twice (doubling it) and making a 4-layer 8 inch round cake to serve 10 people if you want a bigger presentation. Otherwise this cake serves a modest 10 people. There are vanilla frosting recipes in my cookbooks too.

I made this for my son's birthday party and I was nervous to make a cake from scratch but it was so easy and it came out perfectly moist and very delicious. Thanks for helping me make his birthday celebration a success!

This was absolutely delicious and hit all the right notes, moist, not too sweet tender crumb, it truly made for a show stopping dessert. The frosting was amazing and very easy to work it. Though, I have made Ina's famous chocolate several times, it's never been soapy but a bit too sweet. I love that your cake does not use extra large eggs. Additionally, your frosting doesn't require a raw egg which can be dangerous is summer and to those with compromised immune systems.

Thank you so much Christina for a wonderful Chocolate Cake recipe. As you said this cake is so moist and full of chocolate flavor. My Black Forest Cake turned out so delicious! This recipe is a keeper. 17dc91bb1f