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.
- 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 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.
Love a good chocolate + strawberry combo? Try my strawberry buttercream frosting with this chocolate cake 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 (2.5 sticks or 290g) 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 Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Glass Mixing Bowls | Whisk | 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 version of buttermilk 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
Keywords: cake, chocolate cake
I’ve made many of your recipes and loved them all! This chocolate cake sounds delicious. I plan on making it in a 9×13 pan. I’d like to do a layer of chocolate and a layer of vanilla. Do you have a white/vanilla cake recipe that would go well with this chocolate cake recipe? Thanks so much.
Hi Eileen, we’d recommend our white cake recipe, following the 9×13 directions in the recipe Notes. Enjoy!
I have baked this several times for family and friends. It is plenty of people’s favorite of mine and as well, as writing this, I am using this recipe as a commissioned cake for my friend’s father. I recommend this recipe to everyone with a love for chocolate!
★★★★★
Really impressed with this recipe and will definitely make again. I used the sour cream modification and my bake time was 27 mins. Was a little nervous that there wasn’t enough batter in the two 9” rounds when I initially put them in the oven but they came out perfect!
★★★★★
Would this cake be sturdy enough for a fondant covering? If not, can you recommend a recipe for chocolate cake that would be suitable? Thank you!
Hi Jennie! Using the sour cream method/version from the recipe Notes, this cake should be just find under fondant.
not tried the recipe yet but sooooo exited. I want to make for my little brother birthday does it have a strong taste off coffee?
Hi Ava, you can’t taste the coffee at all! It simply accentuates the chocolate flavor. However, you can use the same amount of hot water or chai tea in place of the coffee, and completely omit the espresso powder, if you wish.
I used this recipe for a birthday cake. It came out amazinggggggg and will be my go-to from now on!!! Everyone raved about it. Thank you so much for sharing. I am wondering if this recipe can be used for cupcakes? I did check out your chocolate cupcake recipe but I’m not sure if it’ll have the same lovely, chocolately flavor without the coffee and espresso powder. Please let me know your thoughts, thank you!
★★★★★
Hi Elyssia, so glad you enjoyed this cake! Yes, you can use this recipe for about 2-3 dozen cupcakes. Be sure to only fill the liners half way, just like with chocolate cupcakes. Bake time will be about the same as the chocolate cupcakes recipe, too. (They have the same great taste, just yield a smaller amount!)
This was probably the best chocolate cake I’ve had in a while.
Easily a five star recipe.
★★★★★
This cake is easy, delicious and sooooo moist. Highly recommend!! It was a huge hit at a recent birthday celebration. I paired it with Sally’s peanut butter frosting. So so good!
★★★★★
Hi Sally! Just want to say a BIG thank you for sharing your recipes. I made the triple chocolate cake, first time to bake a cake, and it came out AMAAAAAZING!!! Definitely my go to choclate cake recipe. Was just wondering, is it possible to divide the ingredients into half to make a smaller cake, or will this mess up how the cake comes out?
Hi Marisa, thanks so much for your note! So glad this cake is a favorite for your family. Yes, you can halve the recipe for a single 9 inch round layer.
I’ve made this twice for my husband’s birthday. Once in lockdown and recently for his 40th. Last time I used Nutella buttercream but this time I used chocolate buttercream. Oh my Lord! It is so moist and chocolatey He could not believe I had made this cake because it was so delicious and looks amazing! His parents loved it too. I decorated the top with ‘40’ in chocolate chips. Amazing recipe and great explanation of the method and recipe notes which are really helpful. Also love the button that stops your screen going dark because that’s annoying. Thank you Sally! Can’t wait to try some of your other recipes
★★★★★
I made your chocolate cupcakes last weekend and they were divine ! They stayed moist (I kept the refrigerated) all week. It’s only my husband I at home now with the odd visitors or they never would have lasted so long !! This coming weekend I’m making our grand daughter the old fashioned dolly cake using a Bundt tin but can this chocolate cake recipe be cooked in that tin as a whole and still cook and or not burn ? Thank you
Hi Cherie! See recipe notes for Bundt Cake details.
I made this cake for my boyfriend’s birthday about two years ago and followed the directions exactly as they were. He looooved it!!! He still talks about it to this very day. This recipe is definitely a keeper. I loved it too!!! Definitely can’t go wrong if you make this for the chocolate lovers out there. It’s moist and rich.
★★★★★
hello! wondering if i could switch vegetable oil out for a light/mild baking olive oil?
Hi Lilly! We really recommend sticking with a neutral tasting oil, but an olive oil could work if needed. The flavor will change.
I’ve been on the search for my favourite chocolate cake in years trying many different recipe and this cake is by far my favourite. Pour some hot melted chocolate frosting on top of this room temperature cake!
★★★★★
Hello! Strange question.. any idea how tall this cake is (without frosting on top – but with both cakes assembled with frosting in middle)? My daughter has requested a specific style cake for her birthday that has Kit Kats around the outside, and I’m going to use this recipe for the cake. 🙂 Trying to work out how many layers I’d need to reach the height of a Kit Kat! Thank you!
Hi Blair, I’m unsure of the exact height, especially because it would depend on how much frosting you use in the middle, as well as whether you use 8- or 9-inch pans… but you could either make more frosting to make a taller filling layer, or else 1.5x the recipe to make a 3-layer cake, and then level off the cakes to achieve the right height. Hope the cake turns out great!
Hello i baked this cake 3 times but every time it taste bitter why is that ?
Hi Sara! Have you made any changes to the recipe? Make sure your baking soda and powder and fresh, they can take on a bitter taste when getting old.
I haven’t made this exact recipe, but other cakes/cookies I’ve made using espresso powder and hot coffee have also tasted bitter to me. I am not a coffee drinker, so I have been wondering if I’m just sensitive to the bitter coffee aftertaste. I just made the Dark Chocolate Mousse cake, and it was superb. I used a skimpy 2 teaspoons of espresso powder in the cake, and used 1/4 C hot coffee along with 1/4 C hot water.
Hello I’ve used this recipe before for a quarter sheet and the tiered cake it’s amazing so compliments. I’m wondering if I can use this in a 12x18x3 pan and just multiple batches till I reach how full I want it? Thank you
★★★★★
Hi Logan, here is everything you need to know about cake pan sizes & conversions. We hope this and the chocolate sheet cake are a hit!
Can this chocolate cake recipe be used for cupcakes?
Hi Lindsay, If you’re just looking for a small batch of cupcakes, these chocolate cupcakes have the same great taste! If you need a lot of cupcakes you can use this batter, just be sure to fill the liners only half way full and follow the same bake time as the chocolate cupcake recipe.
I have made this cake before but am using it in a competition against my Mom, Sister and Dad. I was just wondering what jam or puree would work in the center of the cakes. I was think of raspberry but wasn’t sure.
Hi Gabe! We love this easy raspberry cake filling.
I want to try your recipe, love chocolate !
what if i use self raising flour ? Will that affect the cake somehow ?
Hi Borah, we don’t recommend using self rising flour in this recipe. It would take additional recipe testing to ensure accurate results.
Beat chocolate cake recipe ever!! Love it so much.
★★★★★