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!
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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.
Oh Allie. You just have a way…simply perfect is an apt title for this beauty of a cake. It’s dangerous for me to come to your blog because I want to head directly into the kitchen and get baking!!
Lol I love that! So happy to hear that my site inspires you. Thanks so much for the awesome feedback!
Do you usually use natural or Dutch process cocoa in your recipes here?
Everything is natural unless stated otherwise. Good luck!
Wow so classy and mouth watering chocolate cake i loved it and please keep posting such tempting cakes because i am Lerner of making new and different cakes
Very happy you like!
Can I add whiskey to this for the cupcakes? And if so how much? I’m making whiskey infused cupcakes for my brothers 40th birthday
Hey Gabby! That sounds delicious and I’m sure you could, but I have not tested the recipe with whiskey so I’m afraid I can’t say for sure. I would try adding a teaspoon at a time, tasting as you go, until you get the flavor you like. Good luck and happy birthday to your brother!
I am making a cake for my cousin’s baby shower and plan to do 3 – 10 inch layers. (I’m going to double the batter). I’m trying to adjust the cooking time, but was wondering if you had a recommendation. I’ll fill the 10 inch pan about 1/2 of the way with the batter. Thanks in advance for any advice!
PS – I made this in 2 – 8 inch pans, and it baked perfectly in 30 minutes. I love that this cake didn’t come, and is so delicious. Personal and crowd favorite!
*Dome, not come. Whoops! The cake didn’t dome in the center. Love it!
Thanks so much for the great feedback! I would recommend checking the cakes after 35 minutes- insert a toothpick into the thickest part and if it comes out clean you’ll know they’re done. If not, give them a few minutes more. Good luck!
Sooooo quick & easy and scrumpatciously delicious. I topped it with this :http://www.bigrigsnlilcookies.com/2016/03/moms-marshmallow-frosting.html
So happy you liked it Shauna! Thank you for the 5-star review and that is so funny- I plan on posting a similar frosting recipe tomorrow!
Hi, you spoke about wrapping the cake overnight, and it being perfectly fine the day after baking, that you preferred to make it the day before it was needed, so, if I were to do that, would it be better if I were to use the simple syrup, or would there be no or limited difference to going without. Thankyou.
Hey Ella! The simple syrup is completely optional. I included in the recipe because it does yield a more moist cake. But it’s up to you whether you want to use it or not. If you do decide to use it, it’s best to soak the cake layers just before frosting and filling. Good luck!
hi, do you put the simple syrup before frosting? i’m planning to freeze my cake layers for a few days before frosting, so when should i put the simple syrup?
Hey Nora! I would suggest soaking the layers just before frosting. Good luck!
Hi. I just wanna know if fondant with this moist cake is possible?
Yes!
Yummy Recipe, It has saved my day almost.
So glad to hear it Winni! Thank you!
Made this again for the 4th or 5th time and it ALWAYS turns out amazing. This time I couldn’t flavour the SMBC with chocolate or fruit puree as my 2 year old specifically requested a yellow robot cake, so I needed to figure out a different approach. I ended up going with 2 tsp of almond extract (after having some from when I made your Black Forest cake) and it was great! Thanks again for the no fail recipes.
My pleasure Kim! Happy birthday to your little one!
Hi i made this cake twice and both of times layers came out not that tall. Is that normal? I have to stack up the 4 x 8″ to get a tall cake. Taste wise is great. Put in fridge and let in cool for a while before eating makes the cake more moist than 1st day bake.
Totally agree with your tip about chilling first! And yes the layers should bake up around 1-inch tall, so this is a great recipe for layering. Thanks Yvonne!
Hi I would like to have a white frosting outside and chocolate frosting inside the cake. What would you suggest?
Hi Yvonne! I have a chocolate frosting and a vanilla frosting on this site. Just type “American buttercream” into the search window at the top of the site; they should both come up. Good luck!
Hi Allie, I tried your swiss meringue buttercream and find the taste buttery. Is this normal?
I also tried your whip cream frosting with cream cheese and would prefer this. But for frosting a birthday cake, which is more stable?
Hi Yvonne! Yes Swiss meringue buttercream is very buttery tasting, that’s totally normal! And I would say that it is definitely more stable than the whipped cream frosting. Sorry- I’m sure that’s probably not what you wanted to hear!
hi, i m Silvia, love make cakes,. Trying to make more profissionaly,
I love yours cakes and yours recipes. I would liketo know if you have a book. Thank you for share yours amazing , loving, wonderfull recibes.. God bless you
Hi Silvia! Thank you so much for the sweet compliments. I do not have a book- all my recipes are free online. God bless you too!
Hello –
Heya the top of your blog I see you state to use leveling, but it’s not on the ingredients list. Should it be included or not?
Thanks.
Do you meant to say “leavening?” If so it is listed in the recipe ingredients. This cake is leavened with baking powder and baking soda.
Your chocolate cake recipe is the easiest and the best cake I have ever made!! Thank you for inventing it! I will try the vanilla one next. I can’t wait! Thanks again for including the nutrition information. It’s very important to my family because my son is diabetic. So many sites don’t include that. I really appreciate it when it’s there. ?
You’re so welcome Tammy! My husband is also diabetic so I know how important it is. So happy you liked this cake and I hope you like the vanilla one even more!
I just started baking from scratch and I Love it! I use to bake a lot from boxes. I’ve baked 2 cakes from other online recipes and yesterday i decided to bake this AMAZING Chocolate Cake! My Husband and Sons LOVED IT!! I haven’t tried it yet cause i baked it late last night but only about 1/4 of the cake was left this morning lol. I will be baking your Vanilla Cake tonight. Thank you so very much!!
So glad to know that your hubby liked it so much! Hope you enjoy the vanilla cake too!