With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon 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, too. See recipe note.
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!
Devil’s Food Chocolate Cake… But Better
This pictured cake is a combination of chocolate buttercream and mock-devil’s food cake. You know the Devil’s Food chocolate cake you get at a restaurant or even from a box mix? This is that exact cake, only completely homemade. Notice the reddish tint? That’s where the name Devil’s Food comes from. The baking soda in this recipe reacts with the natural cocoa powder, which results in the reddish color. More on the science behind using dutch-process vs. natural cocoa powder here, if you’re interested.
This is, without a doubt, the best chocolate cake I’ve ever had. And judging by your feedback in the reviews, I’m confident you’d say the same thing!
This Chocolate Cake Is:
- Extra moist
- 2 layers, but can be made as 3 layers or as a sheet cake
- Soft with a velvety crumb
- Deeply flavorful
- Unapologetically rich, just like my flourless chocolate cake
- Covered with creamy chocolate buttercream
Key Chocolate Cake Ingredients & Why
Each ingredient serves an important role. For best results, do not make substitutions.
- All-Purpose Flour: The structure of the cake. Unlike confetti cake where you can use either, do not use cake flour here—when combined with ultra-light cocoa powder, cake flour is too fine for this cake.
- Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder. If you’re interested, see dutch-process vs natural cocoa powder for an in-depth explanation.
- Baking Soda & Baking Powder: Remember the differences in baking soda vs baking powder? We use both here for lift.
- Salt: Salt balances the flavor.
- Espresso Powder: Espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor. The chocolate cake will not taste like coffee, I promise. I use espresso powder in my chocolate zucchini cake, Guinness cake, chocolate raspberry cake, and marble loaf cake too!
- Oil: Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture. Same goes for my chocolate cake roll recipe, too.
- Eggs: Use 2 room temperature eggs. To speed up the gently warming, place refrigerated eggs in a cup of warm water for 10 minutes. Did you know what the temperature of your ingredients has a direct correlation to the success of your recipes? Unless otherwise noted, use room temperature ingredients.
- Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. You can read more about this next and see my dark chocolate mousse cake, tuxedo cake, black forest cake, German chocolate cake, and chocolate peanut butter cake recipes.
- Vanilla Extract: Vanilla extract adds flavor.
- Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. You’ll notice I don’t use hot liquid in my chocolate cupcakes recipe. That’s because there isn’t the same volume of dry ingredients. With this amount of cake batter, we need a hot liquid to break up the cocoa powder lumps resting in all that flour. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!)
What an Easy Cake!
No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn’t make any difference), add the hot coffee, then whisk everything together. The cake batter is thin. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9×13-inch cake pan. See my recipe notes for details.
Need a 1 layer cake? Use this mint chocolate cake recipe for 1 9-inch round cake.
Need cupcakes? Use either my super moist chocolate cupcakes, chocolate cupcakes with vanilla frosting, or cream-filled chocolate cupcakes recipe.
Lately I’ve Been Using Sour Cream
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!)
- Original Version (pictured and written below): The original recipe produces a very thin batter. The cake is extra soft with a deliciously spongey texture.
- Sour Cream Version (written in recipe notes and shown in video tutorial): By replacing some of the buttermilk and hot coffee with sour cream, the cake batter is slightly thicker and produces a slightly denser cake with more structure. I love using sour cream in my vanilla cake, too!
Both cakes are equally moist and chocolatey with the same flavor and ease of preparation. It just depends if you want a spongier cake or not. 🙂
Silky Chocolate Buttercream
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:
- Unsalted Butter
- Confectioners’ Sugar
- Unsweetened Cocoa Powder
- Heavy Cream or Milk
- Vanilla Extract
- Salt
Because there is no leavening occurring, you can use either dutch-process or natural cocoa powder in the buttercream. Heavy cream provides an extra creamy frosting, but milk can be substituted if needed.
While I love chocolate frosting here the most, this cake is also wonderful with vanilla buttercream or strawberry buttercream frosting instead!
So, why do I call it triple chocolate layer cake when it only has 2 layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate chips. Press a handful on top like we do with warm chocolate chip cookies, or go with “the more the better” motto like we did. Let’s eat!
Print
Deliciously Moist Chocolate Layer Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
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.
Ingredients
Cake
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
Chocolate Buttercream
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
- 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- optional for decoration: semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.
- Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
- Special Tools (affiliate links): 9-inch Round Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Glass Mixing Bowls | Whisk | Cooling Rack | Cake Stand, Serving Plate, or Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storing)
- 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans in step 1 and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. This frosting will be enough for 3 layers. If desired, use the frosting recipe from my Piñata Cake if you want extra frosting.
- Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process. (See dutch-process vs natural cocoa powder for more information.) Since there is no leavening occurring in frosting, you can use either natural or dutch-process in the chocolate buttercream.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Sour Cream Version: Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. Reduce the buttermilk and hot coffee to 1/2 cup (120ml) each. Add 3/4 cup (180g) of room temperature full-fat sour cream with the wet ingredients. You can see this described above, in the video tutorial, and in my dark chocolate mousse cake. That cake and this cake are both fantastically moist, but the sour cream version has a slightly sturdier crumb.
- FAQ: The sour cream version (note above) makes a sturdy enough cake that will hold under fondant.
- Amount of Cake Batter: This recipe (and the sour cream version) yields about 6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions.
- Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important.
- Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Instead, they deepen the chocolate flavor. I highly recommend them both. You can use the same amount of instant coffee (the powder) instead of espresso powder if desired. If coffee isn’t your thing, you can leave out the espresso powder and use extra hot water or hot chai tea.
- Bundt Pan: I recommend my chocolate cream cheese Bundt cake but without the cream cheese filling. Reduce buttermilk in that recipe to 1/4 cup and increase sour cream to 1 cup.
- 9×13-inch Pan: You can bake this cake in a 9×13-inch baking pan. Same oven temperature, about 35-40 minutes bake time.
- Chocolate Cupcakes: Here is my favorite chocolate cupcakes recipe. Same unbelievable texture as this cake! (You’ll notice I don’t use hot liquid in that recipe. That’s because there isn’t the same volume of dry ingredients to break up. If you need more than 1 dozen chocolate cupcakes, use this chocolate cake recipe for 2-3 dozen. Same baking instructions as my chocolate cupcakes.
Recipe adapted from Ina Garten and originally from Hershey’s
Hi! Making a double layered quarter sheet cake. Only have the Hershey Dutch-processed cocoa. Would this not a be a successful cake of made with the DPC?
Hi CO2, Unsweetened natural cocoa powder is required for the cake. It would take some testing to use Dutch process and wouldn’t be a simple omission of baking powder. You can use unsweetened natural cocoa powder or Dutch process cocoa powder in the frosting (since there aren’t leavening agents). Here’s more on the difference between the two if you’re interested. Hope this helps!
I’ve never had so many people tell me that this was the best cake they’ve ever had! Thanks for the recipe
Didn’t have buttermilk, so I subbed full fat plain Greek yogurt. This cake was absolutely phenomenal. Perfect moist cakey texture and rich chocolate flavor. Chocolate lover’s dream!
This was fantastic. Used avocado oil, and hot water instead of coffee as it was for a child. So moist, fluffy, and with a great chocolate flavour. Did it as a sheet cake and turned out great, baked for 5 mins less than suggested in the notes for sheet cake. Iced with vanilla buttercream but I’m itching to make it again with chocolate or chocolate cream cheese icing!
Makes an incredibly dense cake. It’s almost not a cake at all lmao. Like eating fabric. I guess some people call that fudginess or something. The batter was so thin that it leaked straight through the bottom of my usual baking tin. I’ve never encountered a recipe like this!
Hi Ponzo, Did you happen to make any ingredient substitutions or over/under-measure any ingredients by chance? We have a troubleshooting guide to how to prevent a dry or dense cake that may help for next time.
Hi Sally! Love your recipes <3
What can I use as egg replacement to make this cake eggless?
Hi Priya, I wish we could help here but we have not tested any egg substitutes in this recipe. In searching the comments, I see one reader subbed the eggs with 1/2 cup (120g) full fat yogurt and reported back with success: “This recipe is amazing. I’ve made it several times, and I find that subbing the eggs for half a cup of full fat plain yogurt, makes the cake even more moist and delicious!”
Thanks! I will try that 🙂
This was so delicious! Thank you for sharing
Hello. I want to try this. How many days in advance do you think I could prepare it?
Hi Lauren! See recipe notes for our recommended make-ahead instructions. Enjoy!
Would melted tallow or lard work instead of oil?
Hi Christine, we haven’t tested it, but canola oil or melted coconut oil would be a better option here. Let us know what you try.
Do you have the previous recipe for this? I made it last December but cant find the recipe here.
Hi Ian, this recipe hasn’t changed. Are you thinking of a different one by chance?
I’ve made this cake many times now, as a three, two tiered cake, as cupcakes and tomorrow I’m going to try it as a sheet cake with coffee icing. Thank you so much for the recipe, my family love it
We are so glad this cake is a hit for your family, Colleen!
Hi, can I use the cream cheese frosting on this chocolate cake? Also I’m using regular instant coffee powder instead of expresso, will this be a cause for disaster?
Thanks in advance
Hi Ruth, cream cheese frosting or even chocolate cream cheese frosting would be fantastic here. Yes, you can use instant coffee powder instead of the espresso powder. Enjoy!
I need to make 2 9” rounds and 1 6” round for a cake. Should I stretch one batch or just make two batches?
Hi Jess, here’s everything you need to know about cake pan sizes and conversions to scale the recipe properly.
Ok this arguably number 1 if number 2 in my favourite bakes. It is moist and fudgy and has an excellent flavour. Simply the best chocolate cake recipe!
Hi, I followed your recipe but my chocolate cake sponge came out with a bit of a rubbery texture. Any ideas where I’ve gone wrong? Thanks
Hi Alix, did you make any swaps for the vegetable oil by chance? Using an oil there is important for creating a moist cake. It’s also possible the cake was simply over baked a bit (easy to do with chocolate cakes!). For next time, you can reduce the bake time by a minute or two and use a toothpick to test for doneness.
Hi Sally, I used sunflower oil and did cook the cake a little longer because the toothpick wasn’t coming out clean. I can try a shorter baking time. Many thanks
Hey Sally! Huge fan. You never let me down. Can I double the recipe?
Hi Destanie, thank you so much! For best results (and to avoid over-mixing and under-mixing) it’s best to make 2 separate batters/batches.
Sorry if this has been addressed in other comments, but what constitutes a “strong” cup of coffee? I’m not a regular coffee drinker, and just use instant granules, any idea of a ratio of tea- or tablespoons to the water amount? Thanks!
I do not have enough vegetable oil. I have olive oil, peanut oil or butter. Which would you recommend to be the best substitution? Thank you.
Hi Debbie, we haven’t tested the recipe with those options, but definitely stick to a neutral-tasting oil (don’t use butter). I think I would use olive oil, as long as it isn’t a super robust flavored one.
Most delicious chocolate cake ever!
OMG, made this cake today for my grandsons. A few tweaks necessary as didn’t have all the right stuff, I.e., low fat Greek yoghurt instead of buttermilk and only half the buttercream ingredients as ran out of butter (thank goodness as would have been far too much). Absolutely my first choice chocolate cake recipe forever now
The best chco cake recipe EVER!!!!
Your recipe used to state we could keep this cake at room temperature for a couple of days and now it doesn’t. did something change? because now i’m second-guessing myself.
Hi Bee, we find that the cake keeps well at room temperature for up to 24 hours, then after that we recommend storing in the refrigerator.
Delicious? Yes! Moist? Yes! This cake delivers. I agree with the notes that the amount of coffee could be scaled back and next time I’d try adding the sour cream. The chocolate buttercream frosting is AMAZING.
Made this recipe last night. It is for my husband’s birthday on Saturday. Placed uncovered cake in fridge for a few hours and took out and covered before bed. Should I keep this in the fridge until Saturday?
Hi Leslie, yes, we would recommend storing it covered in the refrigerator until ready to serve. Or you can take it out an hour or so before serving if you’d like to serve the cake at room temperature. Hope it’s a hit!
I tried your triple chocolate cake and it’s still in the oven an hour later. It’s still liquid. I reread the recipe several times and I.did it as you said. What went wrong?
Hi Carron, we’re happy to help troubleshoot. Was an ingredient accidentally mis-measured or omitted by chance? The cakes should only take 23-26 minutes to bake, so we wonder why it would still be liquid after so much additional time in the oven.
Saltiest cake I’ve ever tasted…one teaspoon of salt is way too much for this recipe.
Question: Can you substitute yogurt for sour cream, and if you’re making a half batch of this cake, would you still use the hot liquid, or do you just recommend moving over to that chocolate cupcake recipe linked in the notes?
Hi Noelle, you can follow the sour cream version outlined in the recipe Notes, and swap the sour cream for an equal amount of yogurt. You can halve this recipe if needed. Or, use our recipe for a single-layer, 9-inch chocolate cake.
I made this cake for my son’s 3rd bday and he’s requesting it again for his 5th! It’s sooo delicious! Do you think I could add chocolate chips into the batter before baking too?!
Hi Tara, You can add 1 cup (180g) of chocolate chips or mini chocolate chips. Use the sour cream version detailed in the notes, which creates a slightly thicker batter to hold them up. Enjoy!
Hello. This cake you mention making it as a sheet cake. If I make a sheet cake what size rectangle tin could I use to fit this cake into and how long do I cook it for?
Hi Tatum, see recipe notes for 9×13-inch instructions. Or, here is our handy cake pan sizes and conversions guide.
Most amazing cake ever. Have been making for years!