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. Save it for another recipe, like these homemade brownies. 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!
You can find it in the coffee aisle at the grocery store or online. - 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!) You use it in this black velvet cupcakes recipe, too.
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 (62g) 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 find espresso powder in the coffee aisle at the grocery store or online. 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
Reader Comments and Reviews
9×13, needs about 50 min.
Can I use this recipe for a multi layer tiered cake?
Hi Jan! We do not recommend this recipe as the bottom tier for a cake—-even the sour cream version is a bit too light to support a top tier. You could use it for a top tier, though, with a different flavored bottom tier.
Made this for a friend’s birthday over the summer and now I’m making it for my Great grandmothers birthday too 😀
It’s delicious and tastes like what the chocolate cake from Matilda looks like!
The BEST chocolate cake recipe— I tell anyone and everyone who will listen to try it!
I’m making this for a valentine’s day cake auction. Is there a way i can make it more valentiny? Thanks!
also, i may or may not have dropped one of the cake layers on my counter, and it may or may not be in pieces. I made a half batch to make up for it, but is there something i can do with the leftover crumbs besides making cake pops? I dont have time for that. Thanks!
You could make a trifle with cake pieces!
Forgot to leave a rating
I have made this cake many times and it turns out perfect every time. I make cupcakes every month for the employees at my husbands job. HUGE HIT EVERY TIME for the past year and a half
However, this month, the birthday guy is diabetic so I used Swerve in place of the sugar.. The one and only fail. They tasted fine, but they fell and just didn’t look as pretty. Is there something I could change next time? I cant find anything online as to chemical reactions or anything, I just keep getting the usual reasons for cakes falling. I’m pretty confident that I didn’t overmix, ingredients were room temp etc. Any ideas?
Hi Angel, so glad you love this recipe. We wish we could help, but we don’t have any experience baking with Swerve. Sugar does more in baking than just sweeten, it also has other properties–such as tenderizing, browning, inhibiting gluten development, etc.–so my guess is that replacing it with a sugar substitute that is primarily designed to sweeten won’t necessarily act the same way in baking.
Is there a way I should adjust this at altitude? Thank you!!
Hi Sophie! We wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Is it possible to make this recipe without eggs? Most people in my country do not consume eggs and it is difficult to make a cake with them that can work for everyone.
Similarly, all-purpose flour in my country is far closer to cake flour than how all-purpose flour would be in the US. Does this mean it is simply impossible to make this cake in my country?
Hi Cale, We haven’t tested this recipe with any egg substitutes but let us know if you try any. If you are interested here are all of our egg free recipes. Unfortunately, cake flour is much too light for this chocolate cake, too. Here are all of our cake recipes if you’re interested in browsing other options. Thank you!
Outstanding! One of the best cakes I have ever made. Moist, chocolatey, beyond delicious!
First, let me say how much I appreciate your generosity in sharing your expertise for the benefit of so many novice and experienced bakers! I am a better baker for reading your recipes and responses to readers’ questions.
I would like to make this amazing cake in a 10 inch springform pan with one chocolate mousse layer of icing between for my husband’s 70th celebration. I’m wondering how much batter I will need and what to be aware of to get the correct rise? Thanks again for any and all advice. Best regards, Anne
Hi Anne, thank you so much for your kind comment! We always recommend using regular cake pans instead of springform pans unless a recipe specifically calls for a springform pan – the extra height on the pans can cause cakes to bake unevenly. However, some bakers have reported success baking cakes in springform pans. If you do use a springform pan, be sure to still make 2 separate layers rather than baking it all in 1 pan. The layers will be a bit thinner than here. You also might find this cake pan sizes and conversions guide to be a helpful resource. Thank you for making and trusting all of our recipes!
Hi, I want to make this cake for my sisters birthday, could I change the flour for gf flour? My Mum is gluten intolerant and I’d love for her to also be able to enjoy the cake!
Thankyou!
Hi Maizie, we haven’t tested this recipe with gluten free flour. If you wish to try it, many readers have reported success using a 1:1 gluten free all-purpose flour blend, like Bob’s Red Mill, in many of our recipes. The results may vary, but let us know if you give it a try! Or, here is our flourless chocolate cake instead.
I use the Bobs 1:1 all the time for this recipe and it turns out just as delicious as regular flour . FYI, it also works well with the lemon cake and the strawberry cake. Hope this helps!
Incredibly moist! Easy and delicious. I was skeptical because the batter was so thin, but it turned out perfectly.
If I want to half the recipe, which size pans should I use?
Hi Samantha, you can halve the recipe for a single 9-inch or 8-inch round layer. Or instead, you can use the batter from these chocolate cupcakes. It yields the perfect amount for a 3-layer, 6-inch cake. You can follow the baking times and directions for 6-inch cake recipes. Let us know how it turns out!
How to make it dairy free?
Hi Courtney, we haven’t tested any dairy-free substitutes in this cake but let us know if you do! I wish we could help more, but we don’t have much experience with dairy-free baking.
Hi Sally,
Is this cake’s crumb stable enough to hold up in a two-tiered cake, 6 inch by 8 inch, 3 layers? Thank you!
Hi Sadaf, unfortunately we do not recommend this recipe as the bottom tier for a cake—-even the sour cream version is a bit too light to support a top tier. You could use it for a top tier, though, with a different flavored bottom tier.
Thank you so much for getting back to me – this is very helpful to know!
Hi! I’m making this for my son’s birthday – his request! I’m scared about the buttercream. Mine always splits
Any advice? I don’t have a stand mixer only handheld.
And is it OK to use raw cacao instead of cocoa?
I’ve just tasted the raw cake batter and Oh my goodness! It tastes incredible!
Thank you
Pia, Cardiff
Hi Pia, we’re happy to help. Are all of your frosting ingredients at room temperature when making? That will help them to incorporate more easily and smoothly. You can use cacao powder in the buttercream for a darker flavor. Hope the cake is a hit!
This is hands down the best chocolate cake ever- and so easy I don’t know why you would bother with boxed.
My question is- have you tried doing this with raw cacao powder instead? It says you can use cacao in place of any cocoa recipe, and it isn’t dutched, but I’m nervous to try.
Hi Chelsea! We’re so glad you love this cake. We haven’t tested cacao so we’re unsure of the results. Cacao can be more drying and bitter. If possible, we highly recommend sticking with natural cocoa powder.
Hello Sally, I am making your recipe for my sons Birthday 🙂
I am so excited to try it it looks rich and delicious.
my question for you , I want to bake it in a rectangular pan about 10”x15”
and make 2 layers. are these ingredients enough or I need to add more?
also if its enough do I bake it in 1 pan and cut in half? or I have to make 2 separate
thank you
Sandra
Hi Sandra, here is everything you need to know about cake pan sizes and conversions. If multiplying the recipe, we recommend making separate batches and then combining, rather than doubling. Hope the cake is a hit!
Thank you so Much for your quick reply
I was skeptical at the liquid batter consistency, but it came out fine!!! Yum yum!!! Used instant coffee because I didn’t have expresso powder. For the hot liquid, I made a keurig cup of strong Peet’s coffee.
This is the exact same recipe as Ina Garten’s chocolate cake, which came out first. You use 2 teaspoons of vanilla versus her 1. Hopefully it was incidental.
Hi Virginia, Sally’s version also reduces the sugar, but yes, this recipe is adapted from Ina Garten’s recipe and Hershey’s recipe, as stated at the end of the recipe Notes. Let us know if you give this cake a try!
I would like to make this for my baby’s baptism, and was wondering whether it would be okay to double the recipe and stack the four 9 inch layers? Will it be stable enough? I will bake it in two batches. Love the recipe!
Hi Elise, We recommend making this batter twice (do not double) for a total of 4 layers. This will prevent over or under mixing a large quantity of batter. Using the sour cream version of the recipe (detailed in the recipe notes) will yield a slightly sturdier crumb that will be better for a 4 layer cake. We hope it’s a hit!
Found this looking for a way to use up a cup of leftover buttermilk. Where have you been all my life? Fantastic chocolate cake. Light, airy, moist crumb.
Only change I made was to cut frosting recipe in half which was plenty. Raspberries would be an awesome side addition to this. YUM!
Hi, I’m wanting to make this using 7inch tins, what gas mark should I put the oven on and how many tins should I use
Thank you
Hi Sophie, 7 inch pans would be a bit too small for all the batter. You can fill your three pans half way, then use any leftover batter for a few cupcakes.