Name: Best Chocolate Cake Recipe
Total time: 35 min
Ingredients: 1 ¾ cups (220g) all-purpose flour; ¾ cup (65g) unsweetened cocoa powder; 2 cups (400g) granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs (room temperature); 1 cup (240ml) buttermilk (room temperature); ½ cup (120ml) vegetable oil; 2 teaspoons pure vanilla extract; 1 cup (240ml) hot coffee or boiling water; 1 cup (230g) unsalted butter, softened; 3 ½ cups (440g) powdered sugar; ½ cup (45g) unsweetened cocoa powder; ½ teaspoon salt; 2 teaspoons vanilla extract; ¼ cup (60ml) heavy cream or milk

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If there’s one dessert that never fails to impress, it’s a perfectly baked chocolate cake. Whether it’s for a birthday, a family gathering, or a cozy weekend treat, this best chocolate cake recipe delivers everything you could ever want — rich chocolate flavor, moist crumb, and a velvety frosting that melts in your mouth.

In this post, we’ll walk you through how to make the best homemade chocolate cake ever — one that’s soft, tender, and full of cocoa goodness. You don’t need fancy ingredients or professional skills; just follow this easy, step-by-step guide and get ready for chocolate perfection.

Why You’ll Love This Chocolate Cake

Before we get to the mixing bowls, let’s talk about what makes this cake truly the best.

Super Moist Texture: Thanks to the perfect balance of buttermilk and oil, every bite is tender and rich.
Deep Chocolate Flavor: Unsweetened cocoa powder gives it that classic, intense chocolate taste.
Simple Ingredients: You likely have everything you need in your pantry right now.
Perfect for Any Occasion: It’s a hit for birthdays, parties, or even just a weekday craving.

This cake has been tested, loved, and devoured by chocolate lovers everywhere — and after one bite, you’ll know why.

Ingredients for the Best Chocolate Cake Recipe

To make this recipe absolutely foolproof, use fresh, high-quality ingredients. Here’s what you’ll need:

For the Cake:

1 ¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder
2 cups (400g) granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs (room temperature)
1 cup (240ml) buttermilk (room temperature)
½ cup (120ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240ml) hot coffee or boiling water

For the Chocolate Frosting:

1 cup (230g) unsalted butter, softened
3 ½ cups (440g) powdered sugar
½ cup (45g) unsweetened cocoa powder
½ teaspoon salt
2 teaspoons vanilla extract
¼ cup (60ml) heavy cream or milk

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper. This ensures your cakes release easily after baking and keeps them perfectly shaped.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mixing these ingredients first ensures the leavening agents are evenly distributed throughout the batter.

Step 3: Add Wet Ingredients

Add the eggs, buttermilk, oil, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until smooth and creamy.

Pro Tip: The buttermilk adds moisture and gives the cake a slight tang that balances the sweetness beautifully.

Step 4: Add Hot Coffee

Carefully pour in the hot coffee (or boiling water) and mix on low speed until fully combined. The batter will be thin — that’s what makes this cake extra moist!

Don’t worry if it looks runny; it will bake into a rich, fudgy masterpiece.

Step 5: Bake the Cake

Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 6: Make the Chocolate Frosting

In a large bowl, beat the softened butter on high speed for about 1 minute until creamy. Add cocoa powder and salt, then gradually beat in powdered sugar, one cup at a time.

Add vanilla and heavy cream, and beat on high for 2–3 minutes until the frosting is light, fluffy, and spreadable.

If it’s too thick, add a tablespoon of cream at a time until you reach your desired consistency.

Step 7: Assemble and Frost

Place one cake layer on your serving plate. Spread a generous amount of frosting on top, then add the second layer. Frost the top and sides evenly.

For an extra-smooth look, dip your spatula in warm water as you spread the frosting — it glides beautifully.

Optional Toppings and Decoration Ideas

Want to make your cake extra special? Try these delicious and creative add-ons:

Chocolate Shavings: Use a vegetable peeler to curl chocolate bars.
Fresh Berries: Strawberries, raspberries, or blueberries add color and freshness.
Sprinkles or Chocolate Chips: Perfect for birthdays or festive occasions.
Ganache Drip: Pour a glossy chocolate ganache over the top for a bakery-style finish.

Tips for the Best Chocolate Cake Ever

Use Room Temperature Ingredients: This helps everything mix evenly for a smooth, uniform batter.
Don’t Overmix: Mix just until combined to avoid a dense cake.
Measure Correctly: Spoon and level your flour — never scoop directly from the bag.
Use Good Cocoa Powder: A high-quality cocoa makes all the difference in flavor.
Add Coffee: Coffee enhances the chocolate flavor without making it taste like coffee.

Storage and Make-Ahead Tips

Room Temperature: Store the cake covered for up to 3 days.
Refrigerate: It lasts up to 5 days in an airtight container.
Freeze: Wrap unfrosted cake layers in plastic and foil, then freeze for up to 2 months. Thaw overnight before frosting.

Variations You’ll Love

Once you’ve mastered the base recipe, try these fun twists:

Chocolate Raspberry Cake: Add a layer of raspberry jam between the cakes.
Mocha Cake: Replace the buttermilk with coffee for a double dose of flavor.
Chocolate Orange Cake: Add a teaspoon of orange zest to the batter.
Gluten-Free Version: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Serving Suggestions

This rich chocolate cake pairs perfectly with a few delicious accompaniments:

A scoop of vanilla or salted caramel ice cream
A drizzle of warm chocolate ganache or caramel sauce
A side of fresh whipped cream
A glass of cold milk or hot espresso for the ultimate indulgence

Why This Really Is the Best Chocolate Cake Recipe

Every baker has a favorite, but this one truly stands out. It’s rich yet balanced, sweet but not overpowering, and every bite melts in your mouth. The texture is moist, soft, and perfectly dense — the kind of cake that makes people ask for seconds (and the recipe).

Whether you’re baking for a celebration or simply to satisfy a chocolate craving, this recipe guarantees success every time.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?

Yes, buttermilk gives the cake extra tenderness. You can make a quick substitute: mix 1 cup milk with 1 tablespoon vinegar or lemon juice, then let it sit for 5 minutes.

What kind of cocoa powder should I use?

Use unsweetened natural cocoa powder for a classic chocolate taste. For a darker flavor, try Dutch-process cocoa.

Can I make cupcakes with this recipe?

Absolutely! Bake for 18–20 minutes at 350°F and check with a toothpick for doneness.

Can I use this recipe for a sheet cake?

Yes, it works beautifully in a 9×13-inch pan. Bake for 35–40 minutes.

Final Thoughts

This best chocolate cake recipe is more than just dessert — it’s comfort, celebration, and joy all in one slice. With its rich chocolate flavor, velvety frosting, and foolproof preparation, it’s guaranteed to become your go-to cake for every special moment.

So grab your whisk, preheat that oven, and prepare to wow everyone with your baking skills. Once you take that first bite, you’ll know exactly why this is called the best chocolate cake recipe.