The BEST Chocolate Cake

The BEST Chocolate Cake with Creamy Chocolate Buttercream Frosting! The perfect cake for parties, birthdays or just because!

super-moist-cakeThis post is sponsored by Single Edition Media on behalf of KitchenAid. All opinions and text are mine.

Happy New Year’s Eve! Let’s celebrate with this AMAZING Chocolate Cake! This is my all time favorite Chocolate Cake recipe. Super moist, chocolatey and soft this is my go to cake for parties, birthdays or just because.

I used Kitchen Aid’s Precision Press to make a strong cup of coffee to go in this cake. Rich, smooth and full bodied. The fresh brewed coffee brings out the chocolate flavor in the cake.


super-moist-chocolate-cakeKitchen Aid’s Precision Press has an integrated timer and scale that makes it simple to measure brew time and the precise ratio of coffee grounds to water all within the carafe to achieve a full flavored and full bodied French Press brew.

moist-chocolate-cakeNow for my favorite part of any cake: The Frosting. This chocolate buttercream frosting is fluffy, chocolatey and rich with just the right amount of sweetness.

The perfect topping to this chocolate cake!


The BEST Chocolate Cake

  • 4.9
  • 53 reviews
Prep time:
Cook time:
Total time:
Serves: 8
The BEST Chocolate Cake with Creamy Chocolate Buttercream Frosting! The perfect cake for parties, birthdays or just because!


The Best Chocolate Cake

  • 2 cups all-purpose flour
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup canola oill
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup strong hot coffee

Chocolate Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup unsweetened cocoa powder
  • 3 ½ - 4 cups confectioners sugar
  • 2-4 tablespoons milk, as needed
  • 1 teaspoon vanilla extract


The Best Chocolate Cake

  1. Preheat oven to 350 degrees.
  2. Butter & flour two 9 inch round cake pans.
  3. In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. Set aside.
  4. With a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined.
  5. Slowly add the dry ingredients to the wet ingredients with the mixer on low.
  6. Pour in the hot coffee (Batter will be thin)
  7. Divide between the prepared pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the cake completely before frosting.
  9. Store at room temperature in an airtight container for up to 3 days!

Chocolate Buttercream Frosting

  1. Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
  2. Add in cocoa powder, confectioners sugar, milk and vanilla extract. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar.
  3. Set aside until you are ready to frost the cake.
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  • Cindy T

    Cake looks great but a couple of things are left out. What temp do you bake the cake and how much cocoa powder is in the icing?

    • Hi Cindy! I am so sorry about that you are right. The temp is 350 and you will be adding 3/4 cup of cocoa powder for the frosting. I have updated this in the recipe as well. Thank you so much for bringing this to my attention!!



      • Cindy T

        Thanks Kelley! Also please add to the directions when to add the salt and vanilla to the cake batter. Being a baker, I figured it out, but someone inexperienced might leave them out. Getting ready to make the icing. So excited!!!

        • What would I do without you Cindy!? Will update now thank you! Hope you liked it!

          Thanks again,


          • Cindy T

            Kelley, We are all chocoholics in my house and I have many winner recipes but this cake is definitely going into the rotation. Very moist. Very nice crumb. Very delicious !!!

          • why don’t u reprint the recipe so i can print it out& not have anything left out thanks billy please email me thanks billy

  • It looks so good!! I’ll defiantly give it a try! I hope it turn out as good as yours :p thanks for sharing the recipe.

  • Lisa

    Looks delicious. One question…Dutch process or natural cocoa? Thank you!

  • This is such a gorgeous cake, Kelley! Chocolate cake is my favorite kind and that frosting looks so perfect!

  • Erika

    HOLY MOLY, this really IS the best chocolate cake ever! 😮 Baked this for my fathers birthday, but as cupcakes, and wow I had to really exhibit some self control or else I could have eaten them all!! 9000/100 thank you for this recipe!

  • ellie

    Does the frosting stay soft or does it get that hard crust to it? I am planning on making this for my fathers birthday and he doesn’t like “crunchy” frosting … Although I think that last comment was influenced by my son.

    • Hi Ellie!

      The frosting will stay soft unless you leave the cake uncovered after frosting it. I suggest frosting the cake and then covering it in a cake container. The frosting will stay soft and creamy. It is amazing!! I hope you and you Father enjoy!

      Thank you,


  • Paula K Nicholas

    My family doesn’t like the taste of coffee. Will this cake have a coffee taste.

    • Hi Paula,

      You cannot taste the coffee. It just helps to bring out the flavor of the chocolate. You can always substitute hot water in place of the coffee. I have done this before and it works well!



  • Patricia Stark

    This sounds simply scrumptious! I’m wondering if this could be made in a 9×13 dish which would be easier to handle to transport to my water aerobics class. I would want to frost the top only, so should have plenty of frosting for that. Just a thought….. Thanks 🙂

    • Hi Patricia,

      Thank you! I have not tried making it in a 9 x 13 pan before so I am hesitant to suggest it. I did a little research and it seemed like they are somewhat similar in size but not exact. I imagine it would change the cooking time as well. Let me know if you try it and how you make out.

      Thanks so much!


    • Anjuli

      I’m planning on trying this cake tomorrow for a birthday and was wondering if you tried the cake in the 9×13 pan and, if so, how it turned out? I need a cake to feed 12 people so I thought that would be better than the layer cake. Thank you!

      • Hi Anjuli,

        I have not tried making this in a 9 x 13. I will say I have made this cake for about 12 people before and it works perfectly (Just don’t make the slices too big!)



    • Hi Victoria!

      Yes you can replace it with some espresso powder in the cake batter. I would do 1/2 to 1 teaspoon.

      Thank you!


  • Cmac

    Can this recipe be halved, I’m hoping to make a small 6 inch round cake .

    • Hi!

      If the recipe was halved it would only make 1 8-inch or 9-inch layer cake. Unfortunately this recipe halved would not work for a 6 inch cake.

      Sorry about that!


      • Cmac

        Thanks for your quick response, while I require a recipe for a mini cake, I will definitely try this recipe when I need a larger cake it sounds delicious.

  • Maria Olu Egbuniwe

    Hi Kelly,
    Thanks for posting this.Looks yummy.
    I’d like to bake a larger cake for my dad’s upcoming birthday.How many spoons of coffee can I put in the I cup measurement of coffee?
    Thank you

    • Thank you Maria! I would check the specific coffee instructions to see how much should be added per cup. I think it’s usually about 1-2 tablespoons for 6 fluid ounce. For this recipe I usually use instant coffee and add it to the water (I just follow the instructions on the package). If you are hesitant about the coffee you can always substitute 1 cup of hot water instead. I hope this helps.

      Thank you!


  • Michelle


    Do you buy chance have a frosting recipe similar to this one that is not buttercream base but whipped cream or cream cheese? Something that will hold well.


  • Judith Archer

    I know this is going to be a hit! My daughter’s 34th birthday is tomorrow and this is exactly what she requested! I’m so glad to have found you, Kelley.

      • Judith Archer

        I’ll let you know how it turns out! I’ll even send you a pic!
        And thank you for the birthday wishes. (She’s also a new mom with a 13 week old pink bundle of joy.)

        • That would be wonderful! Congrats to your daughter and her new baby girl. Can’t wait to hear how it turns out for you!

  • Judith Archer

    By the way, I chose Michigan Cherry coffee. (My favorite.). I am a true southern lady, with 2nd daughter living in Michigan who often spoils me with this coffee. 😊

  • Elizabeth

    Wow…Cake turned out beautifully….and soooo light and moist.Thank you for sharing.

  • Kathy

    Am making this as I read the comments…I will give my 2 cents when I eat it tomorrow. As for now, batter my was only enough for 2 – 8″ cakes. I’ll let you know how we like it. 😊

  • Hi Kelley! Cake looks AMAZING!!! I am planning on trying this recipe for an out door birthday party in June. Where I live its usually hot around this time. How well does this icing hold up in humid temperatures? Can I substitute the butter or half of butter with vegetable shortening?

    • Hi Keisha,

      Thank you so much! I have not served this cake outside so it is hard to say how long it would hold up for. However your suggestion of using shortening with the butter is a great one. This will help the frosting from melting as fast. I think if you use some shortening in the frosting, keep it in a cooler if possible and only keep it out for only a couple hours it should be fine for your party!

      Thank you & enjoy,


  • Jes

    Hi There –
    I’m planning on making this cake this weekend for a birthday but I’m worried about making everything too early. I’m planning to bake the cake Thursday and serve it on Saturday. You mentioned I can store the cakes in an air tight container but is that too long for the frosting to sit? Wondering if I just need to plan around making the frosting day of.

    Thanks for your help! So excited to begin baking more!

    • Hi Jes,

      The cake will still be good after 3 days in an airtight container. Personally though I would make the cake on Thursday and make the frosting the night before and frost the cake the night before if possible.

      I hope this helps and I hope you enjoy!



  • J T

    This truly is the best Chocolate Cake we have ever had; we made this on a Saturday using our Kitchenaid and ate on Sunday. Adding the coffee is genius! We used Gevali coffee! Next time though we are going to decrease the amount of cocoa in the frosting!

  • J T

    Delicious! Used our Special Edition Kitchen aid for the second time and this came out wonderfully!

  • Tania

    HI looks absolutely scrumptious ! Can’t wait to try it. It’s unlikely that I will find canola oil here…what can I use as a substitute? Thanx .

    • Thanks so much Tania! I would try using applesauce or greek yogurt. I am not certain about how much to add. I would try using 1/3 cup of either apple sauce or yogurt instead of a full 1/2 cup.

      I hope this helps. Let me know how you make out!



  • Denise

    If I replace the hot coffee with hot water, will it taste the same! Or just as good?

    • Hi Denise,

      Yes water will be just as good. Coffee just accentuates the flavor of the chocolate. (You can’t taste the coffee)



  • Laura Walters

    I baked this cake for my mom’s birthday and it was really good. My mom said it’s the best chocolate cake she has ever had. It was my first attempt at baking a cake from scratch. Thanks for the great recipe. I will be making it again in a few weeks for my brother’s birthday!

  • Geeta

    Hi, As I sit here writing this comment my cake is in the oven. This is the second time I’m making this cake. I did however change a few things but it turned out great anyway. I used 1/3 cup coconut oil instead of 1/2 cup.
    Very nice cake.
    Thank you.

    • Tamara Pullin

      Geeta, Can you tell me how this cake came out with the coconut oil? I don’t use canola oil so I would replace it with coconut oil too. Also, did you use the refined or unrefined? Is there a reason you only did 1/3 compared to the 1/2 cup that the recipe calls for? I am sort of new to the coconut oil thing so any advice is appreciated.

  • Joyce

    Hi Kelly,

    Is it possible just use one bake pan and cut it into half after it cool?

      • Joyce

        Hi Kelly,

        But if I half the recipe wouldn’t the cake only be “half tall” ? I want to make a construction cake for my son’s birthday. If I use the original recipe but in only one 9 inch cake pan, how long do you think I will have to bake it?

        Thank you


        • Hi Joyce,

          The full cake batter will be too much to fit into 1 9-inch cake pan. This recipe makes enough for two 9-inch cake pans.



  • Allison

    I made this recipe for a birthday and it was a big hit and was wondering can you use this recipe for cupcakes as well? If so how long should in bake and should I keep the same temperature oven?

    • Hi Allison,

      The cupcakes can bake at the same temperature 350 degrees. The cooking time should be only 15-20 minutes.

      Thanks & Enjoy,


  • Aris

    Cake recipe was flawed!!! Made this for my cousins birthday, I followed the instructions exactly, and it came out dense and fudgy. The texture was disgusting and disappointed us. Do yourself a favor and use your own recipe; don’t waste your ingredients.

    • Hi Aris,

      This recipe is a family favorite of mine and has been made over two dozen times in my household. I have never had any negative reviews of this recipe. Are you sure you did not miss a step?



  • Kathryn

    One of the best chocolate cakes I’ve ever tasted …many of my guests at our family birthday party said the same! (Aris …don’t think recipe is flawed!)

    • Hi Randi,

      It should be a 1 to 1 ratio. So you can melt butter and measure out 1/2 cup (same amount of oil in this recipe). I have not done this so it is hard to say for sure how it will work. Let me know how you make out!



  • Lexi Arce

    Hi! This cake looks great? I’m wondering if it’s dense enough to frost without it crumbling and falling apart? Or would I need to place in the fridge over night and frost in the morning? Thanks!

    • Hi Lexi,

      You can frost this cake right after it cools. It won’t fall apart and crumble. No need to place in the fridge overnight.

      Enjoy! Thank you!


  • Olivia Marshall

    Just a quick question: could I use vegetable oil instead of canola oil? If it will alter the texture of the cake then I can go out and get some, but I have vegetable oil on hand and thought if it didn’t matter then I’d go ahead with it

    • Hi Olivia,

      You can definitely substitute vegetable oil for canola oil in this recipe. Thanks & Enjoy!


  • Shasha

    Hi …can I substitute vegetable oil for canola oul ?..or if I use butter instead of oil…does it will effect ?

    • Hi Shasha,

      You can use either vegetable oil or melted butter to replace the canola oil. It should not effect the taste.

      Thanks & Enjoy!


  • Shasha

    Hi Kelly…here there’s only one type of brown sugar..we don’t have light brown sugar..If I substitute regular brown sugar is it okay ?

  • Shasha

    Just now put the batter in to the oven…in anothe 1 hour like my fiance and his mom is going to visit me 😊😊😊😊 hope my cake will be okay!!!!

  • Melissa

    This looks so good!
    I’ll definitely try it.
    However, I always find it difficult to change every single US measurement into a metric, as teaspoons and tablespoons vary in size.. Is it possible to include metric measurements in a separate tab on your recipes? (it would be super helpful to Asian and Europeans!)


      • Michelle

        Hi, I make this cake all the time and everyone loves it, I usually bake mine in a bunt pan for approximately 40 minutes give or take, then instead of a frosting I use a dark chocolate ganache and it is to die for…my daughter has made cupcakes and filled them with dulce de leche and then ice with ganache!

    • Alexis

      This is so true!
      I love reading your recipes – all the consistencies sound so perfect, and the pictures say it all – moist, fluffy, rich in flavour.
      However, metrics is exactly what I use (here in Europe) and it’s very difficult to convert it from US measurements.
      Maybe whenever you re-make an old recipe, you could select the ‘g’ or ‘ml’ option on your scale and edit the recipes with an extra tab as Melissa’s mentioned 🙂

      Thanks again for being so awesome with everything you make Kelley!


      • Hi Alexis!

        Thank you for the kind words. I will definitely keep that in mind! I would love to accommodate you guys!



    • Hello,

      Are you replacing the coffee with the water? If so you would want to use the same quantity (1 cup).

      Thank you!


  • Kayla Santiago

    I’m making a cake for my best friends daughters sweet 16 this weekend, We love chocolate cake and based on all the great comments, this one will be delicious! However, I’m doing a big cake. 4 layer 8″ bottom tier and 4 layer 6″ top tier. Since your recipe bakes a 2 layer 9″ do you think I should triple the recipe? Or more? 3.5x? Also, do you think I’d have a problem baking each tier in just two pans and cutting them in half to get my 4 layers, or would it not bake right? Thanks in advance! I can’t wait to try this cake and get started baking it!!

    • Hi Kayla,

      You can double the recipe and then cut each layer in half. That would get you 4 (1-inch tall) layers of 6 inch cake and 4 (1-inch tall) layers of 8 inch cake. You may have a bit of batter left over. How many people are you planning to feed with this cake?

      Thank you!


  • Scott Johnston

    I made this cake yesterday and it was fantastic. My children have requested I make it for their birthdays. Thanks for posting!!

  • Rebekah Cleary

    I wanted a more fluffy of a icing so I added 1 egg white to the icing mixture which added an amazing lightness to it! Thanks for sharing this recipe! Bringing it to a friend’s house tonight for both of our families to enjoy together.

    • Hi LaKeisha!

      I typically use instant coffee. It’s easier for me and I don’t have a coffee maker. Any strong coffee with work.

      Thanks & Enjoy!


  • Eleni C

    HI there: I am new to baking cakes and this one was a BREEZE and DELICIOUS. I followed the recipe. The batter smelled good *before* it went into the oven. I made for my friend’s birthday and it was a hit with the whole family! Thank you!

  • TC

    This is basically Ina’s Beatty’s Chocolate cake, subbing 1 cuo of sugar for brown sugar and using 1 cup milk instead of buttermilk. I prefer this frosting recipe for the sake of ease and not having to melt chocolate.

  • Daniel glynn

    I make this make almost once a month. I like to slice a piece of it and heat for a few seconds and put a scoop of ice cream on it. But everyone love the cake by itself. Thanks for the recipe. I think I want to add some filling next time

  • I made this cake this evening and for some reason, one layer fell slightly in the middle. I put it on the bottom and filled the dent with icing to level it out. The other layer did not fall. Any idea what I may have done wrong? No one else seems to have experienced this.

    • Hi Coya,

      That is interesting that only one of the layers fell. There are a number of reasons a cake can fall: Overmixing the batter, opening the oven door too much, incorrect oven temp or expired leavening agents.

      It is hard to pin point exactly. Hope you enjoyed the cake even though one of the layers sunk a little!



  • Christine N

    I made this cake and the frosting this past weekend for my husband’s bday and it was a hit! I made it in a 9×13 cake pan and it came out moist and delicious! Thank you for this wonderful recipe!

  • Eliza

    If I wanted to use the extra batter for cupcakes how long would I cook it for?

    • Hi Eliza,

      The cupcakes can bake at the same temperature 350 degrees. The cooking time should be only 15-20 minutes.



  • Nicole

    Just made this… absolutely delicious so good thanks for such a great recipe!

  • I made this today cake for a friend’s Birthday It’s amazing how deliciously moist this cake is and not as sweet and heavy as I imagined. Everyone loved it. Seriously, this is going to be the only chocolate cake recipe I will ever use.

  • I made this cake for a friend’s Birthday just this afternoon. I don’t usually like chocolate cake but this was truly excellent ! Everyone raved about it.
    It was dense and moist, yet not heavy like a brownie would be. From now on this will be the only chocolate cake recipe I will be using.

  • Molly M.

    The bake time for two 9″ rounds is listed waaay to short!? It usually takes my oven about 45 or more minutes.

    Just tried this as cupcakes and they were just as devine as the cake! I added just a little pinch of cinnamon to the coffee this time just for fun and to see if my food critique hubby noticed.

    Thanks 🙂

    • Rebekah C.

      I’m noticing the same thing. At 25 minutes, the cake was still super runny in the middle, so I had to keep it in the oven for another 20 minutes.

  • Shannon E.

    I made this for my brother’s birthday cake and everyone loved it. I was looking and looking for an awesome chocolate cake and this was perfect!

  • Shaylin

    This cake was DELICIOUS. I made this for my boyfriend’s housewarming party and it was a hit. Sooo moist and yummy. I’m not keen on sweet frosting, so instead of adding 3.5 – 4 cups of confectioner’s sugar, I added 1.5 cups and added a little more cocoa powder. It tasted like dark chocolate goodness! Thank you so much for this, Kelley. You are a genius.

  • Emily

    How full should I fill the muffin tins since I am going to make cupcakes?

    • Hi Emily,

      This recipe should make 2 dozen cupcakes I would fill 3/4 of the way up.



  • Lauren

    I’ve made this cake and LOVED it, but I’d like to make it as cupcakes for my daughters birthday. Can I use cupcake liners, or will the batter soak into them?


  • Alexa S

    Really want to try this recipe. A lot of other chocolate cake recipe’s have failed on me. Thanks for all of the great recipes Kelley!

  • Alexa S

    Is there a different time or temperature if u are making cupcakes with this batter?

    • Hi Alexa,

      The cupcakes can bake at the same temperature 350 degrees. The cooking time should be only 15-20 minutes.

      Thanks & Enjoy,


  • Deepti


    I made this today and it out just as u said…soft, moist and just awesome. My family does not prefer chocolate cakes normally but this was an exception. My son just loved it and has not stopped eating it. thanks for the wonderful recipe. I just made one change added cocnut oil insted of canola oil. No smell or tast of that too, so just an awesome cake.

  • Kelly Sood

    Made this yesterday for a friends birthday. Delicious! The cake is so nice and moist and the frosting is divine! I also love that it is such an easy recipe. Thanks for sharing!

  • Rose

    try using 1/8-1/4 cup of coffee in the icing instead of the milk! It tastes amazing.

  • Judy

    Hi! I’m excited to make this cake for my upcoming birthday. It sounds delicious. I do not have a stand up mixer. Will it be ok to use a traditional mixer and a whisk?

  • Monique

    Hey Im getting ready to make this cake today, however lost my paddle attachment. I do have a whisk attachment and also a hand mixer, is it alright to substitute one of them for the paddle attachment and if so which one and is there any tips i should know?

  • Sonya

    Currently baking this cake in the oven right now! It has been in there for 26 minutes and the center is still jiggly. Baking a little longer until set. I’ve never had this problem where a cake takes longer to bake but I’m hoping it turns out well!

  • Antonija

    Hi dear Kelly,

    Do you think it is possible for you to make again this recepì but video version step by step with instructions and measurements, please 😊🙏🏻 And if possible to send it to my e-mail. Thanks

  • B

    without question the BEST chocolate cake I have ever made or had for that matter. I adore chocolate cakes but so many leave me wanting…they are either dry and crumbly or so dense and moist it’s just too much. This cake was perfect. So dark and delicious, perfect crumb. I’ve made 3 times now and it is a massive hit. I used a basic vanilla buttercream to ice it. incredible! thanks for sharing.

  • Maria

    The cake par turned out pretty good but the frosting turned out a bit… well beady? The powdered sugar didn’t mix properly and it kind tasted like powdered sugar till i added more vanilla. Any tips?

  • This is indeed the BEST chocolate cake; it has such a rich flavour and spongy texture! ❤️ I made this for my sister’s birthday recently, and everyone loved it!! Thanks so much for this recipe, it’s my new favourite!

    • Hi Vivian!

      Yes this can be made into cupcakes. The cupcakes can bake at the same temperature 350 degrees. The cooking time should be only 15-20 minutes.

      Thanks & Enjoy,


  • Karen

    This cake is really good but it is more like a brownie than a cake. I used 1/2 cup cocoa and about that much in the frosting to since I prefer less chocolate. I also used hazlenut coffee instead of regular. Very tasty! I could’ve ate the whole bowl of frosting by itself!

  • Mike

    Disappointed. Hated every bite. I make desserts from Pinterest often and this was by far the worst. Blah!

  • Liz

    Hi! I love this cake! Really is the best chocolate cake recipe ever! I am curious, would this recipe work with cupcakes? Thanks!

    • Hi Liz!

      Absolutely! The cupcakes can bake at the same temperature 350 degrees. The cooking time should be only 15-20 minutes.

      Thanks & Enjoy,


  • Jennifer

    Can these be made into cup cakes? If so does anything need to be changed in the recipe.
    Thank you.

    • Yes! The cupcakes can bake at the same temperature 350 degrees. The cooking time should be only 15-20 minutes.

      Thanks & Enjoy,


  • saly

    hi dear
    Is reducing one cup of sugar affects the final cake batter consistency

    • Hi Saly,

      I would try cutting the sugar down by 1/3. Reducing the sugar in half may affect the consistency.

      Let me know how you make out. Thanks!


  • Sky

    I have found it to be difficult to remove the cake from the pan after baking. I tried the butter and flower method and also crisco a second time. Both times the cake felt apart. Is there any other way or technique for this?

    • Hi Sky,

      Do you try running a butter knife along the edges of the cake? Also I found allowing them to completely cool also helps when removing them.



  • Stephanie

    This cake is perfect! Made it exactly as instructed and am very pleased with the results! Moist and delicious perfect chocolate flavor! Thanks for sharing this. 🙂

  • Deborah

    This cake was literally the best chocolate cake I have ever had! My daughter and I just made it. It was very easy, came out looking so pretty with the chocolate chips, and tasted like we bought it from a bakery. Will definitely be making this again!!!!

  • Rebecca

    This really IS the best chocolate cake! I’ve made this twice already, and both times, it was gone within an hour or two. Thank you for putting an end to my search for the perfect chocolate cake!

  • Debbie Baird

    P.S. with my oven I have to put it on 325 degrees for 30 – 35 minutes in a 13×9 pan.
    This in addition to my last post

    • Debbie Baird

      I use parchment on the bottom of my cake and it makes it a lot easier to remove. Just go ahead and spray your pan or butter it then butter your parchment. Your parchment should already be cut to the size of the bottom of your pan and butter the parchment like you do your pan then put your batter in on top of it and bake. When you remove your cake and 10 minutes or so later when it’s time to remove your cake just peel off the parchment. Done. No more cake on the bottom on your pan

      • Debbie Baird

        I’m sorry Kelley the parchment comment wasn’t directed to you I put that in for the lady above that said she didnt like the cake because it stuck to the bottom of her pan. I’m sorry again I know you know about parchment and I wasn’t thinking. I was thinking about other blogs.

        • Hi Debbie!

          No problem! I love that you mentioned using parchment! I’m sure it will help other readers!



  • Betty

    This cake and frosting recipe is delicious ! I freeze my cakes before frosting them. Makes it easier to frost.

  • Kaiti G

    Is this a recipe I can make double layered in a rectangular cake pan as I need a larger portion? Thanks so much! I have made this cake before for my husband’s birthday as a circular cake and it was AMAZING! I added crushed Reeses on top and it was to die for!

    • Hi Kaiti!

      This should work in a 9 x 13 pan without doubling. If you want larger than this then definitely double!



  • Pixie

    Always in the market for another Choc cake recipe, Can I use this for making a Black Forest Cake with kirsch?, or is it to light.

    • Hi!

      I think this recipe would work great! You could always add a bit more cocoa powder if you prefer it darker.



  • Jen

    Planning on making this for my sons first birthday party so I don’t want to use coffee…hot water ok?

    Also, I need to make it with vanilla (white) icing for my planned decorating on top – do you have a vanilla buttercream recipe that would go nicely with the chocolate cake?

  • Trish Gunn

    This looks almost identical to my recipe, except for the light brown sugar. I have never made a cake with brown sugar. Can you tell me what the benefits of brown sugar are?

  • Lu Waller

    I made this cake recipe and it was fantastic! I put chocolate dipped strawberries on the top and it was loved by everyone! This will be my go to recipe for chocolate cake from now on!!!

    • Hi Meghan!

      Yes you could totally substitute buttermilk for milk in this recipe.

      Thanks & Enjoy!


  • Lil

    Just made cake in a rectangle 9” by 13” pan and bake it 5 minutes longer and it was great! So total cooking time was 28 min.

  • Yolie

    Since every chocolate cake recipe states it’s the best chocolate cake, I chose this recipe at random, just expecting a basic chocolate cake. This truly is an excellent cake! I paired it with a vanilla buttercream frosting, and my family loved it. This is now my “go to” cake. Thank you so much for sharing it.

  • Vero

    This cake is so easy and so delicious. I have just made it. I always have problem with my frosting but this one is complete!
    Thank you!!

  • Robert Fama

    I have tried many chocolate cake recipes, looking for a fluffy and moist cake. Your recipe was the best by far. The chocolate flavor was great. The texture was everything I was looking for in a good chocolate cake. My search is over. Your cake is now my cake. Thank you, Robert

  • Fiona

    Hi Kelly this cake looks so yummy and moist, please could i decrease the amount of coco powder to 1/4 – 1/2 cup instead of adding 3/4 cup ? What will the changes of the recipe be if reduce same? Awaiting for your quick response enabling make it soon. 😁😁😇😇🌼🌼

    • Hi Fiona,

      Are you trying to half this recipe? You could just half everything and make one layer cake.

      Hope this helps!


  • Erin S.

    Absolutely love this cake recipe! I do make a different frosting, as my husband is crazy about mint/choc combo. I make a mint buttercream and the end result is a Thin Mint rendition of this. But seriously, this cake is so decadent and we LOVE it. The coffee makes all the difference for this novice cake baker!

  • Meena

    Moist and delicious cake. It was a great hit at a friend’s pre-father’s day get together!

  • Tea Pea

    Hi! I made this best chocolate cake last night… and this is the besssttt chocolate everrrr!!! Its moist and so rich chocolate.. love it! Thank you.. I am so excited to suprise the birthday boy!

  • Anne

    This was absolutely delicious and moist! This recipe is our new favorite chocolate cake.

  • Sunny

    I made this recipe and it’s the best chocolate cake I’ve made, now no kids won’t stop asking for it.

  • Carolina

    Hi!! I don’t have paddle attachments. Can I use regular mixer attachments?

    • Hi Nadene!

      I have not tried making this cake before in a deep dish pan. It would take a lot longer to cook and I think the oven temperature would have to be reduced to 325 as well.

      Let me know how you make out. Thanks!


  • Lisa

    This cake is amazing!!! The only problem I had was I made it while my husband was at work and it almost didn’t make it that long. Definitely my new “go-to” chocolate cake recipe!! Thank you

  • Stacy

    This cake was so devious! I made it for my husbands birthday and it was a hit! My mother in law said it would win a ribbon if it was in a contest! 🤣👍🏼

  • Holly Napier

    My daughter and I just made your recipe. I am not a baker. I love to cook, but when it comes to baking I always mess it up. Thank you for sharing this recipe it’s the first from scratch chocolate cake recipe I’ve made that turned out yummy. My four year old daughter and I had a great time making it. We used heart shaped cake pans in three different sizes and layered the cake. The frosting looked a bit messy, because I’m not good at it, but my daughter LOVED it and she loved helping and I am so happy because these are the best kind of memories to make with little ones. Thanks again. Oh and it was delicious, huge hit in our house and will definitely make it again. ♥️

  • Keira P

    Is there a way to make this cake without the coffee? And if so what would substitute for it.

  • I’ve tried many chocolate cake recipes, and this really is the best. I used dark chocolate unsweetened cocoa.

  • Noor

    Hi.. Just want to Thank you for this great recipe.. I made it and it’s so nice and delicious.. My son and his friends were very happy and they ate it all..

  • Marcia S.

    Hi there….can I use salted butter for frosting? It’s all I have on hand.

  • Beth

    Made this tonight and it was delicious. I followed the recipe to a T. I did bake it in a 9×13 pan at 350 F for 30 minutes and it was perfect.
    Thank you for this recipe!

    • Hi Roseann,

      It is just 1 cup of hot brewed coffee. I just like to make mine on the stronger side.

      Thank you!