This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
This is the best Homemade chocolate cake recipe! Cake like this is rare to find. This perfectly Moist Chocolate Cake recipe is rich, decadent, and truly irresistible! Tested and approved by a cake fanatic (Me!)
Table of Contents
You all know how I work. It’s why we have the best Traeger Ribs, Buttermilk Pancakes, and Banana Bread recipes among a gazillion others. I get all sucked into finding the best of the best for a specific recipe, and I can’t let it go until I’ve achieved it.
And friends, I’ve discovered which chocolate cake is best. If you need chocolate cake for a birthday or a family celebration, you just step right up. (Who am I kidding? Just make it because you are surviving the crazy these days.)
Creating the Best Chocolate Cake
Everyone I know loves a moist chocolate cake with cream cheese frosting or buttercream frosting, but most people struggle to make a homemade version without reaching for a cake mix. I’m absolutely giddy to share all my secrets, along with the full list of ingredients that make this the best from-scratch chocolate cake.
Here’s the twist: this is a chocolate cake recipe without butter, and that’s intentional! As much as I thought butter would enhance the flavor of the chocolate, it just didn’t. The cake lost too much moisture. Butter has a high water content that evaporates as steam during baking, so it can’t lock in moisture the way oil can. Using oil instead creates a softer crumb and keeps the cake tender and moist. If you prefer, you can swap in equal amounts of butter, or even go half and half, but all oil gave me the richest flavor and the most luscious chocolate layer cake.
Ingredients for The Best Chocolate Cake Recipe
As I already mentioned, the moistness of this homemade chocolate cake is thanks in part to the oil used in the batter. Our other secret? Buttermilk! Yep, this is a buttermilk chocolate cake.
Any time a recipe calls for buttermilk, it makes me think it’s going to be a fancy recipe. But in reality, this chocolate cake from scratch couldn’t be simpler to make.
Chocolate Cake Ingredients:
- All-purpose flour: reliable structure for the cake
- Unsweetened natural cocoa powder: better rise than Dutch-process
- Espresso powder: optional, but enhances chocolate flavor
- Baking soda & baking powder: both needed for the right lift
- Salt: balances sweetness and boosts flavor
- Oil: keeps the cake moist (better than butter)
- Eggs: room temperature helps the batter mix smoothly
- Buttermilk: adds moisture and tenderness
- Hot water: blooms cocoa for deeper flavor
Frosting Ingredients:
- Unsalted butter: base for a rich, creamy texture
- Cream cheese: adds tang and stability
- Unsweetened cocoa powder: deep chocolate flavor
- Powdered sugar: sweetness and structure
- Vanilla extract: enhances flavor
- Whole milk: thins to a spreadable consistency
- Salt: balances sweetness
Pro Tip: When you make this chocolate cake for the first time, try it exactly as written. It’s truly the best chocolate cake recipe, and baking it as is ensures you’ll know how it’s meant to turn out before experimenting. If you’d like to tweak it later, we’ve included some substitution ideas below.
For step-by-step instructions and measurements, see the recipe card below.
Substitutes
- For each cup of buttermilk, mix 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup. Stir and let sit 5 minutes.
- You can also use half milk and half sour cream in place of buttermilk. Sour cream adds density, so it’s actually a great swap.
- For chocolate, 1 ounce unsweetened baker’s chocolate equals 3 tablespoons cocoa. Melt it and add to the sugar and butter (or oil).
How to Make The Best Chocolate Cake
Chocolate Cake Steps
Okay, it’s time to bake the best chocolate cake recipe! Here we go!
- Preheat: Set oven to 350 degrees F before baking.
- Prepare pans: Spray bottoms of 2-3 9-inch cake pans, line with precut parchment paper, and spray sides.
- Sift: Remove lumps from dry ingredients with a mesh sieve.
- Mix: Beat eggs, buttermilk, hot water, oil, and vanilla using a hand or stand mixer on medium speed until smooth.
- Combine: Add dry ingredients and mix until incorporated.
- Divide & bake: Pour the chocolate cake batter evenly into pans and bake.
- Cool: Let cakes rest 10-15 minutes on the counter, then turn onto a wire rack.
Unlike brownies, you can use the toothpick trick for cake. Just insert a toothpick into the very center of the cake, and if it comes out clean, it’s time to pull the cake!
Chocolate Frosting Steps
The secret to a good chocolate frosting is actually, in my expert opinion, to use both butter and cream cheese. Each doesn’t hold up to the chocolate enough, but together, man, it’s good! All rich and creamy, totally dreamy.
- Soften: Bring butter and cream cheese to room temperature.
- Cream: Beat butter and cream cheese together until smooth.
- Add: Mix in cocoa, sugar, vanilla, and salt.
- Adjust: Add milk as needed for a spreadable, but thick consistency.
- Frost: Spread evenly on cooled cake layers and decorate as desired.
Once frosted, your chocolate cake is ready to impress! Rich, creamy, and utterly irresistible! Every bite is pure chocolate bliss.
Do You Have to Use Coffee for This Recipe?
You might have noticed coffee or espresso powder in the ingredients list, and it’s actually one of the secrets to making your chocolate cake taste extra chocolate-y. Almost every chocolate cake uses a little coffee to enhance the chocolate flavor, even if you can’t taste it.
I don’t drink coffee for religious reasons, but I still add just a tiny bit of Baking Espresso Powder, and it really does deepen the chocolate flavor. Here’s why I love it:
- No bitterness like regular coffee
- Conveniently stored in a jar
- Adds richness and depth without tasting like coffee
Tips for A Perfect Chocolate Cake
- Always start by sifting your dry ingredients for a cake. This is especially important when making chocolate cake from scratch, as the cocoa powder often has lumps and you want a perfect cake texture.
- Please note that cake flour will not work in this recipe. Cake flour is too fine and cannot hold up the chocolate cake. All-purpose flour is a must here.
- When making the chocolate cake frosting, it’s important that you use real butter and full-fat cream cheese. You need the fat in both to create a fluffy, rich frosting. I’m not sure how the chocolate frosting will turn out if you use margarine and/or low-fat cream cheese.
How to Store Chocolate Cake
Chocolate cake will stay fresh at room temperature for up to 2 days if it’s covered. After that, it should be refrigerated to maintain its texture and flavor. A whole cake can be stored in the fridge for up to 1 week when covered with foil, plastic wrap, or placed in an airtight container. For cut and frosted cake, the best method is to slice it with a sharp knife, wrap each piece individually in plastic wrap, and place in the refrigerator. This keeps the slices moist and makes them easy to grab whenever you want a piece.
For longer storage, chocolate cake freezes beautifully. Frosted cake can be kept in the freezer for up to 3 months. First, place the cake in the freezer uncovered until it’s completely solid, then wrap it tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. When you’re ready to enjoy it, just thaw the cake at room temperature and serve.
Whether it’s a holiday, birthday, or just a Tuesday, this chocolate cake makes every moment feel special!
More Easy Cake Recipes:
- Our Favorite Cake Recipes!
- Flourless Chocolate Cake
- Cinnamon Roll Sheet Cake
- Easy Carrot Cake
- Banana Cake Recipe with Cream Cheese Frosting
Watch How This Chocolate Cake is Made…
The Most Perfect Moist Chocolate Cake
Ingredients
Chocolate Cake:
- 3 Cups All-Purpose Flour
- 3 Cups Granulated Sugar
- 1 ½ Cups Unsweetened Cocoa Powder
- 1 Tablespoon Baking Soda
- 1 ½ teaspoons Baking Powder
- 1 ½ teaspoons Salt
- 4 Large Eggs, room temperature
- 1 ½ Cups Buttermilk
- 1 ½ Cups Warm Water
- 1 teaspoon Espresso Powder
- 1/2 Cup Vegetable Oil
- 1 Tablespoon Vanilla Extract
Chocolate Frosting:
- 1 Cup Unsalted Butter, softened
- 12 Ounces Cream Cheese
- 1 ¼ Cup Unsweetened Cocoa Powder
- 7-8 Cups Powdered Sugar
- 2 teaspoons Vanilla Extract
- 1-2 Tablespoons Whole Milk, more if needed
- 1 Pinch Salt
Instructions
For the Cake:
- Preheat oven to 350 degrees F.
- Butter three 9-inch round cake pans and dust with flour, dumping out excess.
- Mix flour, sugar, cocoa, baking soda, baking powder and salt in a bowl.3 Cups All-Purpose Flour, 3 Cups Granulated Sugar, 1 ½ Cups Unsweetened Cocoa Powder, 1 Tablespoon Baking Soda, 1 ½ teaspoons Baking Powder, 1 ½ teaspoons Salt
- In a standing mixer, mix the eggs, buttermilk, warm water, espresso powder, oil and vanilla until combined.4 Large Eggs, 1 ½ Cups Buttermilk, 1 ½ Cups Warm Water, 1 teaspoon Espresso Powder, 1/2 Cup Vegetable Oil, 1 Tablespoon Vanilla Extract
- Add the dry ingredients and mix until smooth.
- Divide batter evenly between three pans. * (see note)
- Bake for 30-35 minutes, or until an inserted toothpick comes out clean.
- Cool on wire racks, then after 20 minutes turn out to cool completely.
- Frost and enjoy!
For the Frosting:
- In a large bowl using a hand mixer, beat the butter and cream cheese until fluffy.1 Cup Unsalted Butter, 12 Ounces Cream Cheese
- Add in the cocoa powder, powdered sugar, vanilla extract and salt, beating until smooth and adding 1 tablespoon at a time of milk if needed to make it spreadable.1 ¼ Cup Unsweetened Cocoa Powder, 2 teaspoons Vanilla Extract, 7-8 Cups Powdered Sugar, 1-2 Tablespoons Whole Milk, 1 Pinch Salt
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey I was just wondering if I could use this frosting recipe but omit the cocoa? Like make it into a plain frosting?
Hello! I wouldn’t recommend it because the consistency won’t be right without the cocoa. If you want just plain a cream cheese frosting, use the recipe from this post: https://ohsweetbasil.com/lemon-poppy-seed-cake-with-cream-cheese-frosting-recipe/
This is a special occasion cake. I made it for my birthday and it was fantastic. Super moist with a deep chocolate flavor and a large crumb. The frosting is rich and thick. Three layers of chocolate bliss!
I love that description…special occasion cake! Happy Birthday Deborah and thank you for taking time to leave us a comment!
Can you substitute coconut oil for the vegetable oil?
Hi Susan! Yes absolutely! They swap 1:1 but just be sure the coconut oil is melted before adding it and that the other ingredients aren’t too cold so the coconut oil doesn’t solidify. Enjoy!
Just made this cake for a birthday party. I have never made a cake from scratch before and I don’t consider myself a baker by any means. It was wonderful, very moist, great taste and texture. The frosting was just right. Everyone loved it and was impressed. Thank you you for this great recipe! Lesley.
Yay! Thank you so much Lesley! This makes my day!
Hi! I don’t drink coffee but I do have it and don’t have expresso powder. Do I have to use the expresso powder? Can I use Coffee or just leave it out? If I use coffee how much liquid coffee should I use? I can’t wait to make this for my birthday this weekend. Thank you!
Hey Jennine! Happy Birthday!! I would just omit it. Coffee is more bitter, so I wouldn’t want it to ruin the flavor. The espresso is totally optional.
I am not skilled enough to layer a cake, but I want to try the recipe. If I put this in a 9×13 pan, should I adjust the temperature or cook time?
Great question! I think it will be too much volume for a 9×13. You could fill a 9×13 about 2/3 full and then put the remaining in cupcakes or a smaller baking dish maybe.
Ok thanks, but my question was if I will change the temperature or length of time cooking?
Thanks 🙂
Oh sorry! It will probably take a few minutes longer to bake. Start with 35 minutes. It may take up to 40. If you end up doing cupcakes, they will take about 15-17 minutes.
I’ve been baking for over 50 years and have baked thousands and thousands of chocolate cakes. I’ve always been looking for a recipe to duplicate the best chocolate cake I ever had from a restaurant that is no longer in business. This is that cake. Trust me, this is the best chocolate cake you will ever make. I didn’t have espresso powder and used instant coffee. It was perfection!
Sherry!! You’ve made my day! Thank you so much! It dangerously delicious! Thank you for taking time to leave us a comment!
Hi Carrian,
I live in Salt Lake City – will this cake recipe work at high altitude as written or do I need to make changes?
Looks amazing and I want to try it! 🙂
thank you!
Hey Deb! We are in Lehi and make it just as written. You should be good!
Why can’t I print the recipe using the ‘print recipe’ button. All that comes up is the shopping list. That is not the recipe. A recipe includes the directions.
There must be an issue with the link, I’ll look into it!!
I am trying to understand the size of the cake and what round pan sizes it would work with. Could I use three 8-inch rounds? Could I use only 2 8-inch rounds? Could I use only 2 9-inch rounds?
I use 3 9-inch pans. You can adjust the pan size but it will change the cook time a bit since the batter will be a bit thicker.