Simply Perfect Chocolate Cake
This is THE BEST chocolate cake recipe out there! Easy, one-bowl recipe, moist and melt-in-your-mouth, with tons of deep chocolate flavor!
*This post originally published on September 8, 2016. I thought it was due for an update! So, I’ve given some more detailed instructions, answers to FAQ’s, and tips for success. Hopefully you’ll enjoy this chocolate cake as much I do!*
Chocolate cake! It’s everybody’s favorite, am I right?
It is definitely mine. I’ve got a fabulous recipe for vanilla cake, a marble cake recipe that I love, and a red velvet cake that will knock your socks off. But in my book, chocolate cake always wins, hands-down!
This is something I have been meaning to share for a long time. My chocolate cupcake recipe is one of the top posts on this site, and readers are always asking me if it can be done as a cake too. So here it is (finally!): Simply Perfect Chocolate Cake.
I posted the cupcake version of this chocolate cake years ago. I remember it took me like three or four tries (maybe even five!) before those cupcakes tasted the way I wanted. There was a laundry list of “musts” in my mind for that recipe. And I was not going to rest until I could check off each and every one.
Well, my hard work paid off because that is one of the most popular recipes on my site to this day. There are tons of comments on it, from readers who tried and and LOVED it. Many of them say it’s the only chocolate cake they will ever make again! I’m super proud of it, and I’ve used it as a base as a lot of other recipes since. They all get the same kind of overwhelmingly positive response.
But I figured it was time I just gave it the classic chocolate layer cake treatment.
WHAT MAKES THIS THE BEST CHOCOLATE CAKE RECIPE?
I’ve got a laundry list of reasons! Here is why this is the best homemade chocolate cake you’ll ever try:
- The batter is really easy to make and hard to mess up: It uses the reverse-creaming method, which I love because it means you only have to dirty up one bowl!
- The batter is really thick and almost mousse-like: One of my pet peeves is a drippy chocolate cake batter that leaves a big mess all over your counter. This is thick and gorgeous, and you’ll have to stop yourself from eating it straight from the bowl!
- The texture is tender: it’s fluffy but not so soft that it can’t stand up to a generous layer of buttercream.
- It bakes up nice and moist: I’m including an extra step here to make it even more moist! It’s optional, but if you really like an extra-moist cake, you should definitely give it a try.
- The flavor is SUPER chocolate-y: I have another pet peeve and that is chocolate desserts that don’t taste all that chocolate-y. This chocolate cake recipe is made with cocoa, so it has the deepest, richest chocolate taste you can get. Any time you’re baking a dessert that wants to taste extra-chocolate-y, it’s cocoa you want! That’s where all the flavor is at, and you can read more about it on this chocolate cupcakes post and this brownies post.
HOW TO MAKE CHOCOLATE CAKE FROM SCRATCH
You’re going to love how easy it is to make chocolate cake from scratch!
Start by combining your dry ingredients. Sugar, flour, cocoa, leavening and salt can all get whisked together.
I like to use a combination of all-purpose and cake flour. You can learn more about why here: Why Use Cake Flour.
Next, mix in the butter. After about a minute or so on low speed, you’ll see it start to look like damp sand.
This is the time to add your eggs. Mix them in one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
Once the eggs are all mixed in, you can add your liquid ingredients. Feel free to use Greek yogurt or sour cream. Both work very well! Mix the dairy in, along with the vanilla, and beat the batter on medium speed for about a minute and a half, to aerate it and build the cake’s structure.
Then just transfer the batter to your prepared cake pans, and bake!
CAN THIS CHOCOLATE CAKE BE BAKED AS CUPCAKES OR IN DIFFERENT SIZED PANS?
It certainly can! You can find the cupcake version here: Chocolate Cupcakes.
As you can see in these pics, I baked my chocolate cake in three 8-inch pans. I just love the look of a tall cake!
But if you’d prefer to bake it as two 8 or 9-inch layers, or even in a 9×13-inch rectangular pan, you can totally do that. Just keep an eye on the bake time because a thicker or bigger cake may need more time to bake than a smaller, thinner cake would.
WHAT FROSTING SHOULD BE USED ON THIS CHOCOLATE CAKE?
This cake is so versatile! It can be filled and topped in all sorts of ways. You can really let your imagination go wild!
Here are a few ideas to get your creative juices flowing:
- Whipped Cream Frosting
- Chocolate Swiss Meringue Buttercream
- Vanilla Swiss Meringue Buttercream
- Easy Chocolate Frosting
- Cream Cheese Frosting
- Seven-Minute Frosting
For the pics you see here, I’ve frosted and filled the cake with chocolate Swiss meringue buttercream. It’s my favorite by far! The texture is so incredibly silky, and the chocolate flavor is really rich and pronounced. I highly recommend it!
CAN THIS CAKE BE MADE AHEAD?
I actually really like the texture of this cake once it’s been wrapped in plastic and refrigerated overnight. Letting it chill like that seems to bring everything together really nicely, and the layers stay super-moist. A lot of times when the cake has been chilled, I don’t even need to bother with a crumb coat. It’s great!
So yes I would recommend making this cake at least a day ahead, if you can!
Once filled and frosted, it can stay out at room temperature for a day or so. After that, it’s a good idea to pop it into the fridge.
The layers can also be tightly wrapped, slipped into a zip-top bag, and frozen. They will last in the freezer for about 6 to 8 weeks. Just thaw in the fridge and frost!
Next time you have a special occasion to celebrate, give this chocolate cake recipe a try! I’m sure you won’t be disappointed, and you’ll get rave reviews from your guests!
This post contains affiliate sales links.
Simply Perfect Chocolate Cake
Ingredients
For the chocolate cake layers
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1/2 cup (62.5 g) cake flour
- 1 cup (86 g) cocoa powder, unsweetened
- 1 1/2 teaspoons (1.5 teaspoons) baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1 cup (227 g) unsalted butter, softened
- 4 eggs, large
- 1 cup (200 g) plain Greek yogurt, or sour cream
- 2 teaspoons vanilla extract
For the cocoa simple syrup (optional)
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon cocoa powder, unsweetened
- 1/2 cup (125 g) water
Instructions
To make the chocolate cake layers:
- Preheat the oven to 325 degrees F.
- Generously mist three 8-inch diameter by 2-inch high cake pans with non-stick spray, and line with circles cut from parchment paper.
- Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
- Cut the butter into smaller pieces and add it to the dry ingredients.
- Mix on low speed until the mixture resembles damp sand (30 seconds to a minute).
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- When all of the eggs are fully incorporated, add the Greek yogurt (or sour cream) and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
- Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.
- Cool completely, then soak with cocoa simple syrup (optional), and fill and frost.
To make the cocoa simple syrup (optional):
- Place the sugar and cocoa powder in a small pot and whisk to combine.
- Stir in the water and place over medium heat.
- Cook, stirring occasionally, until all the sugar has dissolved.
- Place one cake layer on a serving platter. Use a pastry brush to soak the cake with the simple syrup before topping with filling. Repeat as you add each layer.
Natural or Dutch cocoa powder
Natural unsweetened.
Hello! I made this chocolate cake myself, and it was AMAZING!!
I want to make a vanilla versions of the cake, so do I just omit the cocoa powder for that variant?
No the vanilla version is slightly different- just type “vanilla cake” into the search window at the top of this site and it should come right up! Good luck!
I first want to say I have loved all your recipes! My family and co-workers get spoiled with them! I’m wanting to use this recipe for a half sheet cake; would I need to double or triple the recipe? Thank you!
So happy to hear that! For a half sheet you may need to double- but it should work perfectly in a 9×13-inch pan. Good luck!
I so like this recipe!
Im making it a day ahead of decoration now and have a question. Do i use the syrup before popping the layers into the freezer, or do i apply it when i take the layers put of the freezer to decorate?
I’ve been making this recipe for a very long time and it’s true you really don’t need any other recipe. It freezes like a dream and when you want a really fudgy chocolatey treat there is nothing better.
Your recipes are always reliable Allie, thank you for them xx
Hello! Thanks for the recipe and detailed instructions! I just found out about cake flour which brought me to your website. Curious if I can I use all cake flour in this recipe?
No, I would make the recipe as written. Good luck!
This Cake recipe is fabulous .. The Choc Swiss buttercream EPIC .. I had a little trouble with it as it wasn’t setting up but 30 min in fridge . Its perfection . Thank you
hi, i heard that espresso or instant coffee enhances the chocolate flavor of the cake. would you reconnect adding that to this recipe or is it fine as it is?
I like it as is, but certainly feel free to experiment if that is a taste you prefer!
I just put the batter together for the simply. perfect chocolate cake which I have made once before. I have used the reverse creaming method many times with success. Today when I started to add my butter to the dry ingredients instead of turning like sand it became pasty. This. has never happened before. The only thing I can think of is perhaps my butter cubes were to0 warm? I am an experienced baker so this is the only reason I can come up with. Frustrating. Could there be another reason?
Thanks for any help.
I wouldn’t worry too much about it Pam! I’ve had that happen to me too and the cake still comes out fine. Good luck!
Before I even attempt this recipe, I am confused/concerned about the ingredients page.
On the initial ingredients list, after the ingredients for the syrup, there is an additional list of ingredients that is never mentioned in the directions including two more cups of butter as well as ten ounces of melted semisweet chocolate.
Is this just a mistake?
Is there something missing from the directions?
Is it really supposed to be that there is an equal amount of cocoa to that of the AP flour?
Would love clarification and advice because I am apprehensive about attempting beforehand.
Thanks!
Hey Jeff! I just clicked over and I am not seeing what you’re describing at all. I’m on Chrome, and I see the list of cake ingredients listed first (under the heading “For the Chocolate Cake Layers,” and the syrup ingredients listed under the heading “For the Cocoa Simple Syrup (Optional).” I do not see any additional butter or melted chocolate listed, in the ingredients list or in the directions. As for the cocoa to flour ratio, please note that there are 2 types of flour called for: ap flour AND cake flour.
This is the most delicious chocolate cake recipe ever! The cake was moist yet had a lovely crumb. The chocolate meringue frosting was divine! I would love to learn how to frost a cake because the frosting was ozone out of the layers when I sliced the cake. Couldn’t stop licking the frosting. Thank you.
So happy you enjoyed Siddhi! Thank you so much for the 5-star rating!
I forgot to add parchment paper to the bottom of the pans? Am I in for a world of hurt?
You might be ok if you did a good job greasing the pans! I’ll keep my fingers crossed for you!
Perfect recipe! Beginner on layer cakes. Directions were easy to follow.
So happy to hear it! Thanks so much for the 5-star review!
Hey Allie! ❤️
After many failed cake baking sessions, I tried ur recipe and it came out so perfect. I suspected it would be a little bit more sweet for my liking but I still followed exact measurements which u gave, I only added 1 extra ingredient i..e., 1 tbsp coffee powder. This is yummiest chocolate cake I ever had. Thank u so much for this recipe I’m very glad that I found this amazing blog.
Keep inspiring us!
Riya
Aw, thank you Riya! I’m so glad you enjoyed the cake.
This is my go-to cake recipe. I love the one-bowl reverse creaming method, and I love how thick (THICC!) the batter is. Is there a vanilla equivalent? Can I just leave out the cocoa powder? I can’t find a vanilla cake as much as I love this chocolate one.
Yes! If you like this recipe, I think you’ll love the vanilla version, which is linked in the first paragraph of the post. Hope you enjoy!
Hey Allie, do you know if I could use this recipe with the same measurements into 4 6-inch pans? I love tall cakes, but I don’t need a wider cake for what I’m planning for this. Thank you in advance!
Hey Maia! I think that would probably work well, you’ll just need to adjust the bake time accordingly. Good luck!
This cake is beautiful I make it all the time. Thank you.
May I ask can this recipe be made to suit gluten free also.
You’re welcome and I’m so happy you like it! I think if you tried swapping out the flours for a gluten-free flour blend that can sub !:1 that would probably work well. Good luck!
hi there,
i want to make this cake using your recipe.
is it ok if i dont add the sour cream? whats the role of the sour cream in the cake?
No, I’m afraid you will need to include all the ingredients listed. Each one serves a unique and important purpose.
Hello, I am thinking of making this cake today with the Swiss chocolate Meringue but I was wondering if the measurements for the meringue is enough for the cake or do I need to double it?.
Thank you in advance.
Hi there! If you like a lot of frosting you might want to 1.5x the buttercream recipe, just to be safe.
Hi Allie, I would like to try this recipe but don’t have enough sour cream at the moment, can I substitute it with buttermilk instead? If so, will it be the same measurement? Thank you!
Hi there! Yes, you can use as much sour cream as you have, and fill your measuring cup the rest of the way with buttermilk. Good luck and enjoy!