The BEST Chocolate Cake Recipe topped with a Rich and Creamy Chocolate Buttercream Frosting! The perfect cake for parties, birthdays or just because! This is the ONLY chocolate cake recipe you will ever need!
Love chocolate as much as I do? Then try my Chocolate Lava Cake or my Chocolate Bundt Cake!
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the best chocolate cake
This is my all time family favorite Homemade Chocolate Cake recipe. It gets requested for everyones birthday because it’s just that good! My husband who was never a fan of cake loves this recipe! It’s super moist, chocolatey and soft. This is my go to dessert for parties, birthdays or just because. The cake is perfectly moist and is topped with a rich chocolate buttercream. Perfect for chocolate lovers! This moist chocolate cake recipe turns out perfect every time. You will never need another Chocolate Cake recipe after you make this one!
This chocolate cake is so moist thanks to my secret ingredient: coffee! Strong hot coffee creates a rich luscious cake and amplifies the chocolate flavor!
ingredients for chocolate cake
- Flour: This recipe calls for all purpose flour however you can substitute equal parts gluten free flour to make this a gluten free chocolate cake.
- Sugar: I use a mix of granulated sugar and light brown sugar for extra softness and flavor.
- Cocoa powder: I recommend using good quality unsweetened cocoa powder. I like using Hershey’s unsweetened cocoa powder however Dutch processed dark cocoa powder can be used for an even richer / bitter chocolate taste.
- Baking powder and Baking soda: Act as leaveners for the cake.
- Salt: Adds flavor to the cake and balances out the sweetness.
- Milk: I use 2% in this recipe.
- Canola oil: I prefer oil in this cake instead of melted butter. It produces a moister cake with better crumb. You can substitute melted coconut oil in place of the canola oil if you prefer!
- Eggs: They make the cake rich and fudgey. Make sure to bring your eggs to room temperature for a smooth batter.
- Vanilla: Adds the perfect amount of flavor to the cake.
- Hot coffee: Strong hot coffee intensifies the chocolate flavor and creates a silky batter! If you aren’t a fan of adding coffee simply substitute warm water instead.
how to make the best chocolate cake
- Combine dry ingredients: Start by combining flour, both sugars, cocoa, baking powder, baking soda and salt in a large bowl. Set aside.
- Combine wet ingredients: With a stand mixer with the paddle attachment, mix in milk, oil, eggs and vanilla until combined.
- Make batter: Slowly add the dry ingredients to the wet ingredients with the mixer on low. Pour in the hot coffee (Batter will be thin)
- Bake: Divide between two 9 inch round cake pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool for 15-30 minutes in the pan before inverting and placing on a cooling rack to cool completely before frosting.
- Frost: Spread the chocolate buttercream between the layers and top with chocolate chips and shaved chocolate for decoration!
- Serve: with a tall glass of milk or with a side of ice cream (my favorite!)
- Store: At room temperature in an airtight container for up to 3 days!
Now 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!
How to make chocolate buttercream frosting
Simply add butter to a stand mixer with the whisk attachment. Beat until fluffy and lighter in color, 2-3 minutes. 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. Set aside until you are ready to frost the cake. The frosting can be stored up to a day in advance in the refrigerator.
Why is there coffee in the cake? Can I omit it?
This best chocolate cake recipe calls for strong hot coffee to be added to the batter at the end. This creates a nice silky batter as well as emphasizes the chocolate flavor in the cake! You can also substitute espresso powder if you don’t have coffee on hand. I typically use instant coffee mixed with warm water. Don’t worry you cannot taste the coffee in this cake. If you are not a fan of coffee you can just use hot water instead!
Can this be made ahead of time?
Yes! The cake can be baked, cooled then stored in the fridge for up to 3 days or in the freezer for 3 months. The frosting can be made a day ahead and left in the refrigerator.
how to store this cake?
The cake is best stored at room temperature in an airtight container. The cake will be good for up to 3 days.
how to make chocolate cupcakes
This simple chocolate cake recipe can be made into 24 chocolate cupcakes. Simply reduce the oven temperature to 325 degrees and bake for 20-25 minutes or until a toothpick comes out mostly clean.
tips
- To make this cake eggless substitute 1/4 cup of apple sauce per egg. Alternately substitute 1/4 cup mashed banana. Cake will be done sooner is you substitute the eggs so just keep an eye on it.
- This cake can be made into a 13 x 9 pan. Simply cut the recipe in half and bake in a 350 degree oven for 30 minutes or until the cake is set.
- Don’t over bake your cake. I take it out when a toothpick inserted comes out mostly clean.
Here are more cake recipes to try!
- Salted Caramel Chocolate Cake
- Amazing Carrot Cake
- Easy Everyday Chocolate Cake
- Marble Bundt Cake
- Hot Fudge Pudding Cake
- Chocolate Lava Cake
- Chocolate Pound Cake
- Flourless Chocolate Cake
products i used
The BEST Chocolate Cake
Ingredients
The Best Chocolate Cake
- 2 cups all-purpose flour
- 1 cup light brown sugar
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup strong hot coffee
Chocolate Buttercream Frosting
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 3 ½ – 4 cups confectioners sugar
- 2-4 tablespoons milk, as needed
- 1 teaspoon vanilla extract
Instructions
The Best Chocolate Cake
- Preheat oven to 350 degrees. Butter & flour two 9 inch round cake pans. In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. Set aside.
- In a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined.
- Slowly add the dry ingredients to the wet ingredients with the mixer on low. Pour in the hot coffee (Batter will be thin)
- Divide between the prepared pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake completely before frosting.
- Store at room temperature in an airtight container for up to 3 days!
Chocolate Buttercream Frosting
- Add butter to a stand mixer with the whisk attachment. Beat until fluffy. 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.
- Set aside until you are ready to frost the cake.
Notes
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Cmac
Can this recipe be halved, I’m hoping to make a small 6 inch round cake .
Kelley
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!
Kelley
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
Maria
Kelley
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!
Kelley
Michelle
Hi,
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.
Thanks!
Kelley
Hi Michelle,
I have a cream cheese frosting that is really good: https://chefsavvy.com/recipes/amazing-carrot-cake/
Thanks & Enjoy!
Kelley
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.
Kelley
I am so happy to hear that Judith! I hope you guys enjoy and Happy Birthday to your daughter!
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.)
Kelley
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. ?
Keisha
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?
Kelley
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,
Kelley
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!
Kelley
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!
Thanks!
Kelley
Jes
That’s just what I needed, thanks so much!
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!