This moist chocolate cake recipe is deliciously soft and moist. Simple ingredients and step-by-step photos help you make the Best Chocolate Cake Recipe!
Chocolate cake is one of the most simple, yet delicious dessert recipes there is. The thing is you can have a really good chocolate cake or you can have a really dry, crumbly, chocolate cake. No one wants that! Moist chocolate cake is a must.
For this cake recipe, I opted for chocolate on chocolate cake. No offense to vanilla frosting but the chocolate frosting was the clear winner here.
I also love an easy sheet cake and Better than Sex Cake is one of my family's favorite cake recipes.
Let's get to this recipe.
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What are the ingredients
- Granulated Sugar/ Caster Sugar
- All-Purpose/ Plain Flour
- Dutch Process Cocoa Powder ( I use Bensdorp Dutch Cocoa Powder)
- Baking Soda
- Salt
- Baking Powder
- Large Eggs, at room temperature
- Pure Vanilla Extract
- Vegetable Oil
- Sour Cream
- Whole Milk or Buttermilk
- Hot Coffee
You could frost this cake with all sorts of frosting but my favorite options:
- Chocolate Swiss Meringue Buttercream or Chocolate Cream Cheese Frosting, Peanut Butter Buttercream Frosting or Fudgy Chocolate Frosting.
In the photos of this chocolate cake, I used the swiss-meringue buttercream recipe but only used ¾ of it. If you would like more frosting to cake than what is pictured below use the full recipe.
Next cake try my chocolate pound cake for a more dense chocolate cake!
How do you make a cake recipe
The two most important steps in baking a cake are:
- Preheating your oven properly, the cake will not rise properly without the right temperature
- Greasing your cake pans, I use Bakers Joy non-stick spray but you could use butter sprinkled with a little cocoa powder too.
Once you have those two steps done start preparing the cake batter. First, brew the cup of coffee and set it aside while you do the rest.
In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside.
In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, sour cream, and milk mix until fully combined.
Slowly add in the dry ingredients, mix until fully incorporated.
Add in the hot coffee and mix until evenly combined.
The cake batter will be very thin.
Pour evenly into prepared pans. These are my favorite cake pans.
Bake for 25-30 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
While the chocolate cake layers are cooling prepare the chocolate frosting. When cakes are fully cooled begin frosting.
How do you assemble a chocolate layer cake
Place the bottom cake layer on a cake board or a cake plate. If your cakes did not bake up level use a cake leveler or a serrated knife to cut the dome of the cakes off to create an even level cake layer.
Add about 1 heaping cup of the chocolate frosting to the center and use an angled spatula to spread it into an even layer, bend down to eye level with the cake to make sure the frosting is spread in an even layer.
Add the second cake layer bottom side up, the bottom side of the cake is generally straighter than the top so this helps create an even top of the cake.
Using a straight icing spatula press and gently spread chunks of frosting on the side, about 8 times, then you can evenly spread the frosting together creating a crumb-free coat of frosting.
For the top layer use the angled spatula to spread the frosting into an even layer then use the angled spatula to create swirls.
Don't miss my mayonnaise chocolate cake, trust me so yummy!
Can you make the cake ahead of time
Definitely, you can prepare the chocolate cake 1-2 days ahead of time. You can assemble the cake the day before you want to serve it, store the cake in the fridge and pull out 1-2 hours before you want to serve it. This helps the frosting soften up again.
You could also prep the cake layers up to a week ahead of time.
Freezing baked chocolate cake layers
Let the chocolate cake layers cool completely. Once cooled wrap tightly in plastic wrap, then wrap the cake in a second layer. Two layers of plastic wrap help prevent any freezer burn.
Store the cakes on a flat surface for the first few hours of freezing, this initial time ensures the cakes freeze in the proper shape. After frozen feel free to store the cakes on top of each other or on their side.
Thawing frozen chocolate cake layers
Take the cake layers out of the freezer and place on the counter at room temperature for a couple of hours. The cake will thaw a lot quicker than you think.
You can start assembling the cake while the layers are still chilled. Chilled cake layers are much easier to work with as they are sturdier and less likely to break.
I think I cooked my cake for too long
If you think you've accidentally overcooked your cake you could make a quick cake simple syrup to brush on and ensure the cake is moist. Simply add ⅓ cup of sugar and ⅓ cup of water and cook in a saucepan for 8-10 minutes over low-medium heat. Then let the simple syrup cool for 10 minutes before using a pastry brush to brush the syrup all over the top of the cake layers.
More cake recipes
- Raspberry Chocolate Layer Cake
- Apple Layer Cake
- Chocolate Sheet Cake Recipe
- Salted Caramel Chocolate Cake
- Orange Cranberry Cake
- Coffee Layer Cake
- Oreo Ice Cream Cake
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Best Chocolate Cake Recipe
This moist chocolate cake recipe is deliciously soft and moist. Simple ingredients and step-by-step photos help you make the Best Chocolate Cake Recipe!
- Total Time: 40 minutes
- Yield: 8-10 Slices 1x
Ingredients
Chocolate Cake
- 400 grams (2 Cups) Granulated Sugar/ Caster Sugar
- 250 grams (2 Cups) All-Purpose/ Plain Flour
- 90 grams (¾ Cup) Dutch Process Cocoa Powder ( I use Bensdorp Dutch Cocoa Powder)
- 2 Teaspoons Baking Soda
- ½ Teaspoon Salt
- 1 Teaspoon Baking Powder
- 3 Large Eggs, at room temperature
- 2 ½ Teaspoons Pure Vanilla Extract
- 4oz (½ Cup) Vegetable Oil
- 4oz (½ Cup) Sour Cream
- 4oz (½ Cup) Whole Milk or Buttermilk
- 8oz (1 Cup) Hot Coffee*
Frosting
Instructions
Moist Chocolate Cake
- Preheat oven to 350F/180C and grease two 8-inch round pans. Set aside.
- In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside.
- In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, sour cream, and milk mix until fully combined. Slowly add in the dry ingredients, mix until fully incorporated. Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour evenly into prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
- While cakes are cooling prepare chocolate frosting. When cakes are fully cooled begin frosting.
Assembly
- Add about 1 heaping cup of frosting to the center and use an angled spatula to spread it into an even layer, bend down to eye level with the cake to make sure the frosting is in an even layer.
- Add the second cake layer bottom side up, the bottom side of the cake is generally straighter than the top so this helps create an even top of the cake.
- Using a straight icing spatula press and gently spread chunks of frosting on the side, about 8 times, then you can evenly spread the frosting together creating a crumb-free coat of frosting. For the top layer use the angled spatula to spread the frosting into an even layer then use the angled spatula to create swirls.
Notes
- In the photos of this chocolate cake, I used the swiss-meringue buttercream recipe but only used ¾ of it. If you would like more frosting to cake than what is pictured below use the full recipe.
- You can bake the cake layers in 2- 9 inch cake pans but decrease the baking time to 18-25 minutes
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: American
Melinda says
What I would do for this cake right now!!! Ugh looks absolutely stunning!
Alice says
I can't find Dutch process cocoa so thinking about using Hershey's natural unsweetened cocoa, should I make any adjustments to the recipe?
Elizabeth Waterson says
Hi Alice, regular cocoa powder is a lot lighter in color, so I would expect a lighter color in the finished cake. The texture should hold up just fine with regular cocoa powder, although I myself have not baked it with Hershey’s natural unsweetened cocoa. Please let me know if you try the recipe or if you have any further questions! XX Liz
Alice says
I tried it with the Hershey's cocoa and it worked out great! I used a much bigger pan to bake the cake but it still turned out just as delicious. The cake was fluffy and moist. Great recipe!
Alice says
I also omitted the coffee.
Elizabeth Waterson says
Thanks for reporting back Alice. So happy you enjoyed the recipe. XX Liz
doris says
I always use Hershey's cocoa 100%cacao natural unsweetened and turns out perfect
payal@cake says
Great recipe! I tried this recipe and it's awesome and thus shared it on Facebook so more peoples can try this recipe, My blog https://www.expressluv.com/blogs/blog
Elizabeth Waterson says
Hi Payal!Thanks so much for the lovely review. So glad to hear you enjoyed the recipe. Thanks for sharing. Take care. XX Liz
Aisha says
How much coffee should be added to the hot water?
Elizabeth Waterson says
I usually do 1 tablespoon of instant coffee to 8oz (1 Cup) hot water. Please let me know if you have any other questions Aisha, or if you make it I would love to know!! Thanks!! XX Liz
Christina says
Ugh I am dying to make this again!!!! By far my favorite choc cake!
Kim says
This cake is heavenly. It is now my go-to chocolate cake recipe!
Elizabeth Waterson says
Thanks so much for the lovely review Kim!! XX Liz
Aneesha says
I don’t have sour cream can I use plain yoghurt instead ?
Elizabeth Waterson says
Yes, that should work, ideally full fat yoghurt but if not you still should be fine. Please let me know if you have any further questions or if you make the recipe! XX Liz
Aïcha says
Hi, The chocolate cake looks amazing! which frosting did you make on the chocolate cake?
x
Elizabeth Waterson says
Hi Aïcha! Thanks for reaching out, I used my chocolate swiss meringue buttercream with it and they're perfect together, in my humble opinion 🙂 Please let me know if you have any other questions or if you try either recipe. XX Liz https://confessionsofabakingqueen.com/chocolate-swiss-meringue-buttercream/
Chocolate Cake @ www.thebakingchocolatess.com says
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.
Ayat says
Hi
what can i use instead of coffee if i dont like it??
Elizabeth Waterson says
Hi Ayat, you can just substitute hot water for the coffee, although you don't taste the coffee flavor at all. Please let me know if you have any further questions or if you try the recipe!! XX Liz
Ayat says
Hi
I made the chockolate cake and it was so sooooooo good ,everyone that tasted the cake said that it was the most delicious chockolate cake they have ever tasted.
I didn`t think it would turn out that good but it did 🙂
Now I understand why you said it`s my favorite chockolate cake because it became my favorite chockolate cake too:)
So thankyouuuuuu sooooo much for sharing your recepie.
Elizabeth Waterson says
Hi Ayat, thank you so much for coming back to leave a star rating and review I truly appreciate it!! So happy you enjoyed the cake just as much as me XX Liz
Sallie Barrett says
This was an easy cake recipe to make. Can't wait to taste it after I make the frosting! I will get back to you and let you know. . .
Sallie says
Such a moist and delicious cake. It took a little longer baking but it was not dry. I was craving something chocolate and this really solved my sweet tooth!
Elizabeth Waterson says
Hi Sallie, so pleased it hit the spot!! I know about those chocolate cravings, so glad it fulfilled that!! Thanks so much for coming back to star rate and review the recipe! Take care. XX Liz
Cheryl C says
Hi and help. I have 2 problems that plague me and I hope you can advise me before I make this cake, but I'm going to see what happens regardless. I seem to be cursed with getting my cake out of the pan, regardless if it is a glass pan or a Wilton pan. I grease it well and it still sticks somewhere and won't come out clean. Secondly, just how do I frost a cake and NOT get crumbs in the frosting? I've tried freezing the cake and I've tried adding a thin base layer first. And I always seem to need twice the frosting called for to frost a cake. I'm actually considered a very good cook and my cake woes baffles my friends. Because 3 years ago I was baking cakes just fine. But I've always had crummy frosting vs 2 inch thick frosting. Lol p.s. how will I see your response?
Elizabeth Waterson says
Hi Cheryl, so I always use Fat Daddios Cake Pans and either Bakery Joy Spray or Pam Baking Spray, I never have issues with getting my cake out. I think a good cake pan makes all the difference, and the Fat Daddios cake pans come in every size imaginable and they are not that expensive, check out the ones in the recipe card. So ideally a crumb coat is great but sometimes if I am feeling lazy I will just take a straight icing spatula and take a big scoop of frosting and kind of smoosh it against the side of the cake and pull up, I do this every inch or so then I take a cake scraper or bench scraper and pull the frosting to one side to smooth it and remove the excess. Once I do one round I will clean the scarper then do another round to remove some more frosting/ smooth it out. This method requires a lot of excess frosting to be used but because I put on such a thicker layer, to begin with, I can pull it off without pulling the crumbs. OR I will do a crumb coat, a very thin one, then freeze the cake for like 30-40 minutes and then frost and I don't get crumbs usually that way either. Please let me know if I can help with anything else!! I hope these tips work for you! Please feel free to Instagram direct message me you can send me photos and we can troubleshoot together. Please let me know how it turns out, crossing my fingers it's beautiful! XX Liz
anwitasinha says
amazing best chocolate cake recipe. Definitely, I'll try this recipe.
Elizabeth Waterson says
Thank you so much! Can't wait to hear how you like it! XX Liz
Arrin Harty says
Omg!! Thee BEST cake ever!! I’m usually horrible at baking cakes they come out so dense and not good but totally followed the steps which were easy to go through including the pictures helped as well! I was hesitant on the coffee since I am not a big coffee drinker but she ensured me that I wouldn’t taste coffee and so glad I did it couldn’t even tell it was in there at all…this cake is super moist and delicious I cannot believe I made it! Great cake for gatherings and Perfect for those preggo cravings definitely my go to cake for the future!
Elizabeth Waterson says
Hi Arrin, thank you SO much for coming back to star rate the review and the recipe I truly appreciate it!! So glad you enjoyed the cake and trusted the coffee trick!! Have a lovely weekend! XX Liz
Rachel says
God this cake is so phenomenal
Lori Jankowski says
I made this Chocolate Cake for the first time tonight, February 4th, 2023. I love the details that you use in the directions, Elizabeth, along with the pictures. It's a very easy-to-follow recipe with ingredients that I typically have in my pantry and refrigerator. I used 9" pans and checked the doneness after 20 minutes; I did need another 3 to 4 minutes to complete the bake. The cake was delicious, moist and I made your Vanilla Buttercream Frosting, which was a beautiful finish to the cake. This will definitely be a repeat recipe! 10/10
Elizabeth Waterson says
Thank you so much for the lovely review, Lori. I truly appreciate the feedback, glad all my details helped you!! Look forward to you trying more recipes from CBQ! Take care. XX Liz