With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake, too. See recipe note.
Originally published in 2013 and now with more in-depth descriptions, a helpful video tutorial, clearer instructions, and different ways to use this classic chocolate cake recipe. I hope you enjoy all the new features in this recipe post!
Devil’s Food Chocolate Cake… But Better
This pictured cake is a combination of chocolate buttercream and mock-devil’s food cake. You know the Devil’s Food chocolate cake you get at a restaurant or even from a box mix? This is that exact cake, only completely homemade. Notice the reddish tint? That’s where the name Devil’s Food comes from. The baking soda in this recipe reacts with the natural cocoa powder, which results in the reddish color. More on the science behind using dutch-process vs. natural cocoa powder here, if you’re interested.
This is, without a doubt, the best chocolate cake I’ve ever had. And judging by your feedback in the reviews, I’m confident you’d say the same thing!
This Chocolate Cake Is:
- Extra moist
- 2 layers, but can be made as 3 layers or as a sheet cake
- Soft with a velvety crumb
- Deeply flavorful
- Unapologetically rich, just like my flourless chocolate cake
- Covered with creamy chocolate buttercream
Key Chocolate Cake Ingredients & Why
Each ingredient serves an important role. For best results, do not make substitutions.
- All-Purpose Flour: The structure of the cake. Unlike confetti cake where you can use either, do not use cake flour here—when combined with ultra-light cocoa powder, cake flour is too fine for this cake.
- Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder. If you’re interested, see dutch-process vs natural cocoa powder for an in-depth explanation.
- Baking Soda & Baking Powder: Remember the differences in baking soda vs baking powder? We use both here for lift.
- Salt: Salt balances the flavor.
- Espresso Powder: Espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor. The chocolate cake will not taste like coffee, I promise. I use espresso powder in my chocolate zucchini cake, Guinness cake, chocolate raspberry cake, and marble loaf cake too!
- Oil: Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture. Same goes for my chocolate cake roll recipe, too.
- Eggs: Use 2 room temperature eggs. To speed up the gently warming, place refrigerated eggs in a cup of warm water for 10 minutes. Did you know what the temperature of your ingredients has a direct correlation to the success of your recipes? Unless otherwise noted, use room temperature ingredients.
- Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. You can read more about this next and see my dark chocolate mousse cake, tuxedo cake, black forest cake, German chocolate cake, and chocolate peanut butter cake recipes.
- Vanilla Extract: Vanilla extract adds flavor.
- Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. You’ll notice I don’t use hot liquid in my chocolate cupcakes recipe. That’s because there isn’t the same volume of dry ingredients. With this amount of cake batter, we need a hot liquid to break up the cocoa powder lumps resting in all that flour. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!)
What an Easy Cake!
No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn’t make any difference), add the hot coffee, then whisk everything together. The cake batter is thin. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9×13-inch cake pan. See my recipe notes for details.
Need a 1 layer cake? Use this mint chocolate cake recipe for 1 9-inch round cake.
Need cupcakes? Use either my super moist chocolate cupcakes, chocolate cupcakes with vanilla frosting, or cream-filled chocolate cupcakes recipe.
Lately I’ve Been Using Sour Cream
As mentioned above and in the video tutorial, there are two ways to prepare this cake batter and the slight difference involves the wet ingredients. You can follow the recipe as written using buttermilk and hot coffee/water. Or you can add sour cream. Whichever way you make it, the process is the same. (Just reduce the liquids and add sour cream!)
- Original Version (pictured and written below): The original recipe produces a very thin batter. The cake is extra soft with a deliciously spongey texture.
- Sour Cream Version (written in recipe notes and shown in video tutorial): By replacing some of the buttermilk and hot coffee with sour cream, the cake batter is slightly thicker and produces a slightly denser cake with more structure. I love using sour cream in my vanilla cake, too!
Both cakes are equally moist and chocolatey with the same flavor and ease of preparation. It just depends if you want a spongier cake or not. 🙂
Silky Chocolate Buttercream
Like my yellow cake, I use my favorite chocolate buttercream. I slightly increase the amount of each ingredient to produce extra frosting. If you prefer a thinner layer of frosting, use the chocolate buttercream recipe. But if you crave extra buttercream, follow the frosting measurements below. You need 6 ingredients total:
- Unsalted Butter
- Confectioners’ Sugar
- Unsweetened Cocoa Powder
- Heavy Cream or Milk
- Vanilla Extract
- Salt
Because there is no leavening occurring, you can use either dutch-process or natural cocoa powder in the buttercream. Heavy cream provides an extra creamy frosting, but milk can be substituted if needed.
While I love chocolate frosting here the most, this cake is also wonderful with vanilla buttercream or strawberry buttercream frosting instead!
So, why do I call it triple chocolate layer cake when it only has 2 layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate chips. Press a handful on top like we do with warm chocolate chip cookies, or go with “the more the better” motto like we did. Let’s eat!
Print
Deliciously Moist Chocolate Layer Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake. See recipe Note.
Ingredients
Cake
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
Chocolate Buttercream
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
- 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- optional for decoration: semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.
- Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
- Special Tools (affiliate links): 9-inch Round Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Glass Mixing Bowls | Whisk | Cooling Rack | Cake Stand, Serving Plate, or Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storing)
- 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans in step 1 and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. This frosting will be enough for 3 layers. If desired, use the frosting recipe from my Piñata Cake if you want extra frosting.
- Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process. (See dutch-process vs natural cocoa powder for more information.) Since there is no leavening occurring in frosting, you can use either natural or dutch-process in the chocolate buttercream.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Sour Cream Version: Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. Reduce the buttermilk and hot coffee to 1/2 cup (120ml) each. Add 3/4 cup (180g) of room temperature full-fat sour cream with the wet ingredients. You can see this described above, in the video tutorial, and in my dark chocolate mousse cake. That cake and this cake are both fantastically moist, but the sour cream version has a slightly sturdier crumb.
- FAQ: The sour cream version (note above) makes a sturdy enough cake that will hold under fondant.
- Amount of Cake Batter: This recipe (and the sour cream version) yields about 6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions.
- Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important.
- Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Instead, they deepen the chocolate flavor. I highly recommend them both. You can use the same amount of instant coffee (the powder) instead of espresso powder if desired. If coffee isn’t your thing, you can leave out the espresso powder and use extra hot water or hot chai tea.
- Bundt Pan: I recommend my chocolate cream cheese Bundt cake but without the cream cheese filling. Reduce buttermilk in that recipe to 1/4 cup and increase sour cream to 1 cup.
- 9×13-inch Pan: You can bake this cake in a 9×13-inch baking pan. Same oven temperature, about 35-40 minutes bake time.
- Chocolate Cupcakes: Here is my favorite chocolate cupcakes recipe. Same unbelievable texture as this cake! (You’ll notice I don’t use hot liquid in that recipe. That’s because there isn’t the same volume of dry ingredients to break up. If you need more than 1 dozen chocolate cupcakes, use this chocolate cake recipe for 2-3 dozen. Same baking instructions as my chocolate cupcakes.
Recipe adapted from Ina Garten and originally from Hershey’s
I loved this recipe! I loved it so much that I want to make it again for my boyfriends birthday, but I would like to use a 6 inch pan instead of a 9 inch pan. What would be the cooking time and temperature for the 6 inch pan? Also how can I make it so that there are no tiny holes in my cake after baking it?
Hi Ella! This will be too much batter for a 6 inch cake. 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. Gently tapping the filled cake pans on the counter helps get air bubbles out of cake. Hope it’s a hit for your boyfriend’s birthday!
I cannot wait to make this recipe! I am making for an employee’s birthday. I do have a question, my husband loves chocolate cake, but wants a milk chocolate cake and icing. Can I substitute the cocoa for melted milk chocolate? Or any other variation to create more of the flavor he is wanting? Thank you!
Hi Sarah! Melted chocolate would not be a suitable swap for cocoa powder – we recommend making the cake as written, but you can decorate with milk chocolate chips. We think the flavor won’t be too dark, the frosting is very creamy and sweet, like milk chocolate.
Could you use plain, non-fat greek yogurt as a substitute for the sour cream?
Hi Danielle! Yes, Greek yogurt would work here.
Thank you!
I’ve made many chocolate cakes in my lifetime; THIS ONE is the best I’ve tasted! And that frosting… OMGosh!!!
Hi I made this cake and it turned out delicious the first day but it’s now one day since ive made this and its developed a strange aftertaste kind of like a chemical taste. I was thinking it might be the coffee but im not sure. I would appreciate any tips as I am still new to baking cakes and am making my sisters birthday cake in less than a month:)
Hi Camila, how strange! Were any of the ingredients past their expiration date by chance? We’ve never experienced this before, so we’re thinking one of the ingredients may be the culprit.
Hello! I love using this recipe and I’m planning to use it to make an anniversary bento cake too, will diving the recipe by half alter the quality of the cake?
Hi Janiah, you can halve this recipe if needed. Or, here is our recipe for a single-layer, 9-inch chocolate cake.
I love this recipe. Should I store in the fridge or can this be left out
We prefer to store it in the fridge!
What temperature should this be baked at?
350°F (177°C).
This recipe looks wonderful! If I were to make the 9 x 13 inch cake pan, would I need to grease and then cover with parchment paper as well? Thank you! All your recipes are so good!
Hi Leila, if you’re serving the cake right out of the pan, you can simply grease it. If you want to lift the cake out of the pan to frost and serve, I would grease the pan, line with parchment, then grease the parchment.
Hi Sally! I’ve made this recipe quite a few times already compared to other recipes and it is the moistest chocolate cake I have ever made! Thank you for creating this recipe!!
I love this recipe!!! It turned out so nice. Im definitely doing it again
I bake quite a bit for the crew at work, and I dare say I have never received such strong feedback as with this cake. Absolutely fantastic. Rich and moist with that perfect slight chewiness to the texture.
Hi luv! I was wondering if you had any ideas about how to substitute the cocoa powder and oil for cacao paste? I have a ton of it and would love to figure out how to use it in a chocolate cake!
Hi Rach, we wish we could be more help here, but we don’t have any experience with cacao paste. So sorry!
Hello
Would it be possible to reduce the sugar without impacting the moisture/structure of the cake? I usually reduce sugar by 25-50% as they’re too sweet. Wondering if I could do the same here?
Hi Ghazal, while you can certainly try reducing the sugar, keep in mind that it plays an important role in the overall taste, texture, and structure of the cake, so the intended results will be different. We’d recommend starting small and then adjusting further for future batches.
Hey Sally, just wanted to say that I love your recipes! You should make a chocolate mug cake recipe. (:
Hi there,
Recipe is fantastic, I adapted it into a triple batch and made about 50 individual bundt cakes for an event.
A quick question, how well do the cakes store uncovered? I messed up a little by decorating with caramel and I can’t cover them without the covers removing caramel from the cakes. They would be uncovered for about 24 hours and I don’t know if this would ruin the cake or not.
Thanks!
Hi Rob, we fear the cake would dry out without being covered for that long. Can you use a cake carrier so that the sides of the cake aren’t touching the lid/covering?
Stunning! Made the recipe exactly as written. Absolutely delicious cake and loved the frosting. Super chocolatey & moist cake. Not too sweet frosting. I sprinkled with a tiny bit of Maldon’s flake salt. Wish I had saved myself another piece. Sally, you are a master!
Worked so well on the first try!
To make this an orange chocolate cake what would I add? Preferably natural flavours.
Hi Chelsea, We haven’t tested it ourselves, but you can try adding orange zest to this cake batter and try replacing *some* of the buttermilk with freshly squeezed orange juice or orange liqueur. You could also try adding some orange extract in addition to the vanilla extract (don’t leave out the vanilla completely). Let us know what you try!
I would say make a fresh orange icing by squeezing fresh mandarins into some powdered sugar and BAM. Gooey orange and chocolate
Love this cake! Make it usually once a month. I bake it in a half sheet pan and cut out the rounds for super even layers. This makes five 6″ rounds. But I multiply all the ingredients by 1.5…
328 grams AP Flour
93g cocoa
525g granulated sugar
3 teaspoons baking soda
1.5 teaspoons baking powder
1.5 t salt
3 teaspoons espresso powder
3/4 cup canola
3 eggs
3 teaspoons vanilla
1.5 cup buttermilk
1.5 cup hot coffee/water
I’m making a birthday cake for someone who requested a chocolate cake with chocolate chips. Would this batter and crumb support adding chocolate chips? If so, would there be a preference of mini versus standard size chips? Thanks!
Hi Janet, You can add 1 cup (180g) of chocolate chips or mini chocolate chips. Use the sour cream version detailed in the notes, which creates a slightly thicker batter to hold them up. We typically prefer mini chocolate chips in cake batters, but feel free to use either. Enjoy!
What kind of salt do you use for the batter and icing?
Hi Lauren, we use regular table salt in all of our recipe unless otherwise noted.
When you get old, no one offers to bake you a birthday cake, so I baked THIS TRIPLE CHOCOLATE CAKE for my own birthday! I made a heckuva mess in my kitchen, but it’s done and looks fantastic! And cleaning up the mess gave me a chance to taste it w/o cutting it. Yummy! Thanks so much for the recipe and the very specific instructions. Very helpful!!
Wow! Made this for my office and it got RAVE reviews! Rich & moist. Highly recommend!
Will this recipe do well as cupcakes? The bride wants chocolate cupcakes and I’ve made this as a cake several times and love it!
Hi Kim, absolutely. See recipe notes for cupcake details.