Best Chocolate Cake

Chocolate cake is my forever favorite when it comes to desserts. Rich, moist, and deeply chocolatey, it’s the kind of treat that works for birthdays, special occasions, or just because I’m craving something sweet and satisfying. Whether I frost it with a silky ganache or a classic chocolate buttercream, it never disappoints.

Why You’ll Love This Recipe

I love this chocolate cake because it’s incredibly moist and full of deep cocoa flavor without being too sweet. It’s easy to make with simple ingredients, and the texture is soft, fluffy, and rich all at once. This is the kind of cake that tastes like it came from a bakery—but I can make it right in my kitchen with minimal effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the cake:

• all-purpose flour
• granulated sugar
• unsweetened cocoa powder
• baking powder
• baking soda
• salt
• eggs
• milk
• vegetable oil
• vanilla extract
• hot water or hot coffee

for the frosting (optional):

• unsalted butter
• unsweetened cocoa powder
• powdered sugar
• milk or heavy cream
• vanilla extract

directions

1. Preheat the oven: I set the oven to 350°F (175°C) and grease two 9-inch round cake pans or line them with parchment paper.

2. Mix the dry ingredients: In a large bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add the wet ingredients: I mix in the eggs, milk, oil, and vanilla until the batter is smooth. Then I slowly stir in the hot water or coffee. The batter will be thin—that’s what helps make the cake so moist.

4. Bake the cake: I pour the batter evenly into the prepared pans and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean. I let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

5. Make the frosting: While the cakes cool, I beat the butter until fluffy, then mix in the cocoa powder, powdered sugar, and a splash of milk until smooth and creamy. I add vanilla last and adjust the consistency as needed with more milk.

6. Assemble and frost: Once the cakes are completely cool, I stack them with frosting in the middle and spread it over the top and sides.

Servings and timing

This recipe makes about 12 servings. Total time is around 1 hour—20 minutes of prep and 35 minutes of baking, plus cooling time.

Variations

• I sometimes add chocolate chips or chunks into the batter for a double chocolate version.

• For a fruity twist, I add raspberry or cherry preserves between the layers.

• I love switching it up with a whipped ganache or cream cheese frosting depending on the occasion.

• When I want cupcakes instead, I use the same batter and bake for 18–20 minutes.

storage/reheating

I store the cake at room temperature (covered) for up to 2 days, or in the fridge for up to 5 days. To keep it moist, I cover it well. I also freeze slices by wrapping them individually—they stay good for up to 2 months. I just let them thaw at room temperature when I’m ready to enjoy.

FAQs

Can I use Dutch-processed cocoa powder?

Yes, but I make sure to adjust the leavening agents if needed. This recipe works best with natural cocoa powder because it uses both baking soda and baking powder.

Why is hot water or coffee used?

It helps bloom the cocoa powder and deepens the chocolate flavor. Coffee doesn’t make it taste like coffee—it just enhances the chocolate.

Can I make this gluten-free?

Yes, I’ve made it with a 1:1 gluten-free flour blend and it turned out beautifully.

What’s the best way to get flat cake layers?

I level the tops with a serrated knife once cooled, or use baking strips to help them bake evenly.

Can I make this cake in advance?

Absolutely. I often bake the layers a day ahead, wrap them tightly, and frost them the next day. The flavors get even better after resting.

Conclusion

This chocolate cake is everything I want in a classic dessert—moist, rich, and full of bold cocoa flavor. Whether I’m baking it for a celebration or just to satisfy a craving, it always delivers. It’s easy enough for a weeknight but decadent enough to impress any guest.

Best Chocolate Cake

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour (plus cooling)
• Yield: 12 servings
• Category: Dessert, Cakes
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

This rich and moist Chocolate Cake is the ultimate dessert for any occasion. Made with simple pantry ingredients, this classic chocolate cake is full of deep cocoa flavor and has a soft, fluffy texture. Top it with your favorite frosting like chocolate buttercream or ganache for a show-stopping sweet treat.

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Ingredients

• For the cake:
• All-purpose flour
• Granulated sugar
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Eggs
• Milk
• Vegetable oil
• Vanilla extract
• Hot water or hot coffee
• For the frosting (optional):
• Unsalted butter
• Unsweetened cocoa powder
• Powdered sugar
• Milk or heavy cream
• Vanilla extract

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Instructions

1. Preheat oven: Set oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add wet ingredients: Add eggs, milk, oil, and vanilla. Mix until smooth. Slowly stir in the hot water or coffee—the batter will be thin.

4. Bake: Divide batter between pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.

5. Make the frosting: Beat butter until fluffy. Mix in cocoa powder and powdered sugar. Add milk gradually until smooth and creamy. Stir in vanilla.

6. Assemble and frost: Once cakes are completely cooled, layer and frost with chocolate buttercream or frosting of choice.

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Notes

• Add chocolate chips or chunks to the batter for extra richness.

• Swap in raspberry or cherry preserves between layers for a fruity twist.

• Works great as cupcakes—bake for 18–20 minutes.

• For gluten-free, use a 1:1 gluten-free flour substitute.