Simply Perfect Chocolate Cake
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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 9x13-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!
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Ingredients
For the chocolate cake layers
- 1 ½ cups (300 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- ½ cup (62.5 g) cake flour
- 1 cup (86 g) cocoa powder, unsweetened
- 1 ½ teaspoons (1.5 teaspoons) baking powder
- 1 teaspoon baking soda
- ½ 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)
- ½ cup (100 g) granulated sugar
- 1 tablespoon cocoa powder, unsweetened
- ½ 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.
Hey Allie!
This cakes looks beautiful and I am planning to make the cake itself for my family. I want to use this for a 10-in round so I was wondering what slight adjustments should I make?
How many layers were you thinking Stephanie?
Allie, I am looking for a good chocolate cake for carving - to make a cheetah. Do you think this would have the right texture for that? Or am I better off looking at a chocolate pound cake? Thx Siobhan
It's hard for me to say Siobhan, I'm not really experienced with cake carving. Perhaps make a quick half-batch and see if it has the kind of texture you're looking for? Just FYI it's usually more delicate when it's fresh from the oven than it is after it's chilled overnight. Good luck!
do you think this cake would go well with a homemade cream cheese & strawberry spread in place of the buttercream?
Sounds delicious! Go for it!
Hey i do not have any sour cream or yoghurt and i really wana make this cake right now! Can i skip adding them in altogether?
No, I'm so sorry, but one or the other is necessary!
What is the purpose of either the yogurt or the sour cream? Is there something else that can be used in its place? I am not a fan of the "tang".
Your cake looks delicious and the frosting looks silly and creamy so much so that I can practically taste it.
Thanks Judith! That frosting is so good. As for the question about yogurt/sour cream, something with a little acid is needed in order to activate the leavening. I hope that's helpful!
The recipe looks amazing. I'll be trying it soonest. Does this mean even buttermilk wont work for this recipe?
Hey Ugoh! You can replace the Greek yogurt/sour cream in equal measure, you'll just have a slightly runnier batter. It works fine though!
*silky*
And yes, that answers the question. Thank you.
Looks amazing! Quick question, if I want to make the cakes and refrigerate overnight before frosting, do I put the simple syrup on before refrigerating or the next day before icing? Thank you!
Hey that's a great question Ellen! I would probably do it just before frosting. Thanks so much for reading and I hope you enjoy!
Hi Allie, I am wondering if you have ever doubled your recipe? I would like to try it with a tiered cake...
Hey Michele! I haven't, but that's just because I don't have a mixer big enough to handle such a large batch, lol! If you do I would say go for it. I have no doubt it would work nicely. Good luck!
Hi Allie, your chocolate cake sounds delicious. I am going to try it first on my husband (he loves chocolate) and then I am going to use the recipe for my grandsons 6th birthday cake in November. He wants a Star Wars themed cake, and he too is a chocolate lover. Is the cake dense enough to take the weight of a complete cover of fondant and decorations? From baking it to cutting at the party will be about a week, will the cake keep fresh? Thanks in advance. Chris x
Hey Christine! I'm so glad you're going to give this recipe a try! To answer your question: I have found that when the cakes first come out of the oven, they seem very fluffy. I like to wrap then tightly and refrigerate them overnight before frosting them. They seem to become more firm and dense as they chill, and for me that's easier to frost. If you do it this way, I think you find the cake has the kind of structure you'll need in order to support the fondant. Hope that helps! Good luck and enjoy!
This looks amazing! You say to use Greek yogurt or sour cream. Do you have a preference, and does using one over the other change it in any way or make it better? Thank you!
Hey Donna! I usually use Greek yogurt but if I don't happen to have it on hand I will sub with sour cream. They both work equally well! Both have that little bit of tang that's needed to activate the leavener, but sour cream is a little richer. Totally up to your taste! Thanks for reading and for the great question; hopefully that helps!
Just finished making this cake for my birthday cake... it is so moist and delicious!! I made it into 2 layers (because I only had 2 cake pans), and it turned out well. The frosting was a bit tricky, but totally worth the effort, so incredibly fluffy! Yum! Thank you for this recipe!
The pleasure is all mine, Alexandra! I'm so happy it worked well for you- and HAPPY BIRTHDAY! 😀 😀 😀
Hi! I've tried your chocolate swiss meringue frosting before.But for this recipes you added water and cocoa powder, so what is the different than the usual one you posted before?
Hey Sue! I added cocoa powder and dissolved it in water for this one, just to get a deeper chocolate flavor. The old recipe would work just as well if you're more comfortable with that. Hope that helps! Thanks for reading and for the great question!
Thank you Allie. I will try the new recipe next time. I always bake this cake since u posted the simply chocolate cupcakes! I like it so much! Thank for sharing the recipes Allie! ?
My pleasure Sue! I'm so happy you've been enjoying them 🙂
Hi! I made this cake today and my flatmate and I both agreed it's the best chocolate cake we have ever tasted! That icing is incredible. Thanks for the amazing recipe 🙂
Oh I'm so happy to hear that Rosiemay! I'm thrilled that you liked it. Thanks so much for the awesome feedback!
The came is in the oven and so far I'm in love! I plan on freezing them until tomorrow or can I just leave them on the counter covered? Also do you think I can substitute margarine for butter in the frosting? My son has a dairy allergy(fine when baked like the cake, not when raw) and can have a specific margarine. In afraid if the texture... any insight?
Hey there! I'm so glad you like it so far! You can either freeze, refrigerate, or just wrap it up and leave it at room temp. My personal favorite is to refrigerate the layers; that seems to make it easier to frost. I'm afraid I haven't tried subbing margarine for butter, so I'm really not sure about that. Sorry! If you give it a try I'd love to hear about the results! Please let us know how it all works out. Thanks so much for reading and trying this recipe!
PS- Is he able to have cream if it's been heated? Because a whipped gananche frosting would be great if so! Try this one out, omitting the spices: https://bakingamoment.com/chocolate-cake-with-mexican-chocolate-frosting/
I am in L-O-V-E. That frosting is totally the ICING ON THE CAKE OMG I JUST THOUGHT IT AND REALIZED IT THAT IS LITERALLY WHAT IT IS.
wow. lol
Hahahahaha TOO FUNNY! Kayle you are just the best thank you so much for the sweet and funny comment!
Hi, i love the sound of this recipe, just wondering how long the icing can last?
Hi Georgia! I would say at least a week in the fridge. It holds up really well! Good luck!
Does it matter if I use natural or Dutch process cocoa?
I kind of think it does, Colleen. I prefer unsweetened cocoa powder in this recipe, which is also sometimes called natural. Dutch process just doesn't seem to have the same depth of flavor, in my opinion. Another reader tried it once and she described it as "soapy-tasting."
Hello... I have tried your cupcakes before (chocolate and vanilla) and if this recipe is as half as good.. I am a very satisfied reader/ follower/ fan/ taster.
So Hirshey's cocoa powder will do here? same as in the cupcake recipe?
Hershey's is fine Hala! Just make sure it's regular cocoa and not Dutch processed 😉
Natural cocoa is acidic , Dutch processed is alkalised . Raising agents are alkaline and balance that out. Dutch processed would need those adjusted to avoid soapy taste.
Thanks so much for these recipes. I am making a cake for a reveal party, and she requested a chocolate cake. This recipe sounds perfect. I'm going to use homemade marshmallow fondant over it to decorate. I'll try to send you a picture of it when it's done and let you know how much everyone loves (because I'm sure they will)!
Ooh I love that! So happy you're going to try this recipe. I'll look forward to seeing the pics! Thanks so much!