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Classic Chocolate Cake
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This Chocolate Cake Recipe is a classic you’ll want to keep in your recipe box. Made with simple pantry ingredients and finished with rich chocolate frosting, it makes a soft, moist cake that’s perfect for birthdays, celebrations, or just dessert at home. You can also pair it with Cream Cheese Frosting or Vanilla Buttercream, but the chocolate frosting is a classic choice.
If you’re looking for my egg-free, Vegan Chocolate Cake, you can find that recipe here.
Ingredient Notes
Ordinary pantry staples come together to create this amazing chocolate cake. Here’s what you’ll need:
- Flour + Dutch Processed Cocoa Powder – The flour gives the cake structure, while Dutch processed cocoa adds a deep chocolate flavor.
- Baking Powder + Baking Soda – These work together to help the cake rise and stay light.
- Salt – A little salt balances the sweetness and brings out the chocolate flavor.
- Buttermilk – This helps keep the cake moist. If you don’t have buttermilk use milk and white vinegar (1 1/2 cups of milk and 1 1/2 teaspoons of white vinegar).
- Vanilla – A splash of vanilla rounds out the flavors and adds a little extra depth.
- Instant Coffee Granules– This is optional, but a small amount makes the chocolate flavor taste richer without making the cake taste like coffee. I recommend adding 1 teaspoon to your batter. I used Folgers Instant Coffee Crystals and they worked perfectly.
- Vegetable Oil – Oil keeps the cake moist and tender.
- Sugar – Adds sweetness and helps give the cake a soft texture.
- Eggs + Egg Whites – The eggs give the cake structure, while the extra egg whites help keep it light.
Dutch Processed Cocoa Powder Versus All the Others
After testing and re-testing this chocolate cake recipe, I have found the best cocoa that will give you the best chocolatey flavor is Dutch Processed Cocoa Powder.
Regular unsweetened cocoa powder is a little more acidic while Dutch processed is neutral. This just has to do with the way the cocoa beans are processed.
Both will work in this recipe, but Dutch processed is my favorite for this cake. Ghirardelli makes a great Dutch processed cocoa powder that works really well here.
How to Make Chocolate Cake
For full details, including increments, see the printable recipe card down below!
Step 1: Preheat Oven and Prepare Pans
Preheat oven to 350 degrees. Line three 8-inch round baking pans with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
Step 2: Prepare the Dry + Wet Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a liquid measuring cup, stir together the buttermilk, instant coffee granules (if using), and vanilla. Stir to dissolve the coffee granules. They will slowly dissolve over 5-10 minutes as they sit in the buttermilk and as you add them to the chocolate cake batter. Set aside.
Step 3: Make the Cake Batter
In a large bowl, mix oil and sugar together until combined. Add in the eggs and egg white, one at a time, until the mixture becomes lighter in color. Scrape the sides of the bowl and mix again briefly.
Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
Step 4: Bake and Cool
Using an ice cream scoop, divide chocolate cake batter evenly between baking pans and smooth the tops. Bake 22-30 minutes in the lower two-thirds of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
Cool 15-20 minutes in cake pans before trying to invert onto cooling racks. Once you can handle the warm pans with your bare hands, you can flip them out. Cool completely before frosting and decorating.
Make-Ahead Tip: You can make the cake layers ahead of time. Wrap the cooled layers tightly in plastic wrap and store at room temperature overnight or freeze for up to 3 months. Thaw frozen layers in the fridge overnight, then bring to room temperature before frosting.
Frosting Your Chocolate Cake
Make sure the cake layers are completely cool before frosting. Warm cake can soften the frosting and make it harder to spread.
For the best results, the frosting should be smooth, creamy, and easy to spread while still holding its shape. If there are lots of air bubbles, stir the frosting by hand with a wooden spoon to smooth it out.
What Frosting Should I Use?
The best, most classic frosting for this chocolate cake recipe is my Easy Chocolate Frosting Recipe! I have that added to the recipe card below. However, it depends on what kind of overall product you are looking for too. Consider these other great frosting recipes to try:
Same Recipe, Different Cakes!
This Chocolate Cake Recipe will make:
- 1- 9×13 thick cake (bake for 30-40 minutes)
- 2- 8 or 9-inch round cakes (bake for 28-35 minutes)
- 32 cupcakes (bake for 15-22 minutes)
Regardless of how you bake this cake recipe, be sure to use lighter-colored baking pans (or glass). Darker Teflon will make the edges cook much faster than the center, giving you darker, crispier edges, which isn’t what we’re going for with this chocolate cake recipe.
Tips for Success
- Don’t let the batter sit too long. Once you’ve combined the wet and dry ingredients, move the batter into the pans and into the oven so it can rise properly.
- Rotate carefully if needed. If your oven has a hot spot, rotate the pans once the cakes have started to set. Avoid opening the oven too early, since this can cause the centers to sink.
- Watch for overbaking. Chocolate cake can go from moist to dry quickly. Start checking toward the earlier end of the baking time, especially if your oven runs hot.
- Level the layers before stacking. If the cakes have rounded tops, trim them with a serrated knife once they are completely cool. This makes the layers easier to stack and frost evenly.
- Use a cake board for layered cakes. It gives the cake a sturdy base and makes it easier to move while frosting and decorating.
What to Serve With Classic Chocolate Cake
A slice of chocolate cake pairs well with something creamy, fruity, or a little extra chocolatey. Here are a few easy recipes to serve alongside it:
- Vanilla Ice Cream – A scoop of cold, creamy vanilla ice cream is a simple match for rich chocolate cake.
- Strawberry Sauce – Sweet strawberry sauce adds a fruity contrast to the deep chocolate flavor.
- Cheesecake – For a larger dessert spread, creamy no-bake cheesecake pairs well with chocolate cake.
- Rocky Road Ice Cream – Chocolate ice cream with marshmallows and almonds pairs well with a slice of chocolate cake.
- Whipped Cream – A spoonful of light, fluffy whipped cream adds a simple creamy finish to each slice.
This classic chocolate cake is rich, soft, and simple to make. I hope you enjoy making it as much as I do!
Classic Chocolate Cake
This Chocolate Cake Recipe is quick, easy and most importantly delicious! Pair it with your favorite frosting recipe and you've got dessert!
Ingredients
For the Chocolate Cake:
- 1 3/4 cups all purpose flour
- 3/4 cup dutch processed cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 teaspoons vanilla extract
- 1 teaspoon instant coffee granules such as Folgers (optional)
- 3/4 cup vegetable oil or canola oil
- 2 cups granulated sugar
- 2 eggs
- 1 egg whites
For the Chocolate Frosting:
- 1 1/2 cups butter softened
- 1 1/2 pounds powdered sugar
- 3/4 cup dutch processed cocoa powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla
- 1/3 cup heavy cream or more, as needed
Instructions
- Preheat oven to 350 degrees. Line three 8-inch round baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
- In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together to combine. Set aside. In a liquid measuring cup, stir buttermilk, vanilla and instant coffee granules (if using) together. Set aside.
- In a separate large bowl, mix oil and sugar together until combined. Mix in eggs and egg white, one at a time, until mixture becomes lighter in color, about 90 seconds.
- Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
- Divide evenly between baking pans and smooth the top. Bake 22-30 minutes in the lower 2/3rds of the oven. If you're using two cake pans instead of three, you will need to bake this cake 28-35 minutes. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Once you can handle the warm pans with your bare hands, you can flip them out. Cool completely before frosting and decorating.
For the Chocolate Frosting:
- See recipe notes for how much frosting you will need to make. In a large bowl, measure and add butter, powdered sugar, cocoa, salt and vanilla. Stir with beaters on low (or paddle attachment on stand mixer) to mix and break up the butter. It will still be very powdery and dry.
- Slowly add in the heavy cream. Once you notice the frosting start to come together stop adding the cream. You may need to add more than the amount listed. This is also normal. Increase mixer speed to medium to get rid of any lumps and create a smooth frosting.
- Scrape the sides and the bottom of the bowl and mix again to ensure a completely smooth frosting. Chocolate frosting will be done when it can hold its shape, but you can easily move a butter knife through it. If its too thick, add more cream and mix. If you've added too much cream and the frosting is too soft, add more powdered sugar. If you notice there are a lot of air bubbles in your frosting, use a large wooden spoon to beat a lot of the air out of the frosting by hand.
Video
Notes
How much frosting should I make? The listed recipe makes enough frosting to fill and frost a three layer cake. If you’re only baking two layers, I recommend cutting the recipe down. Use the following increments: 1 cup softened butter, 1 pound powdered sugar, 1/2 cup cocoa powder, 1/3 teaspoon salt (or a scant 1/2 teaspoon), 1 teaspoon vanilla, 1/4 cup heavy cream (or more, as needed). Use the same directions to make the frosting as listed in the recipe card.
Nutrition
Calories: 613kcalCarbohydrates: 84gProtein: 5gFat: 32gSaturated Fat: 22gTrans Fat: 1gCholesterol: 75mgSodium: 406mgPotassium: 230mgFiber: 3gSugar: 68gVitamin A: 672IUVitamin C: 1mgCalcium: 67mgIron: 2mg
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More Chocolate Cake Recipes!
Be sure to check out the rest of my cake recipes while you’re at it 🙂
- Black Forest Cake
- Molten Lava Cake
- Dark Chocolate Cake
- Chocolate Candy Cane Cake
- Flourless Chocolate Cake
- Chocolate Birthday Cake
- Chocolate Swiss Roll Cake
- Chocolate Peanut Butter Sheet Cake
Storing Chocolate Cake
Store the frosted cake covered at room temperature for up to 2 days. For longer storage, keep it refrigerated and let it come to room temperature before serving for the best texture.
Individual cake layers can also be wrapped tightly and frozen for up to 3 months.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.
So yummy
Two layers instead of three?
The cake came out pretty good, but the frosting was a bit off. It states to use butter, but never says 3 sticks of butter or 1 1/2 cups of regular butter. I decided to use regular butter and it came out very runny.
I have NEVER commented on recipe I found online before, but today I am. I ended up on this recipe from your black forest cake recipe which I ended up on because it was the only recipe I found and liked the ingredient list for BFC that didn’t have kirsch.
Anyway… this cake. This is the cake of my dreams. It is the cake I never thought I could make. All so called fluffy and moist cakes are usually pretty dense. This cake so fluffy, moist, and it stays that way. Like all week under the cake cover in the kitchen, it has sat for 5 days. We have a slice for dessert each night and it is still so damn fluffy and moist.
I did not substitute a thing. The only change is that it took longer for my egg, sugar, and oil mix to get fluffy. Worth the extra time.
Holy crap. This recipe is amazing. Would give it 10 stars if I could. Except the frosting recipe tells you to throw everything in and then mix. Basically causing powdered sugar to fly out a 20 ft radius but it ended up making frosting in the end.
I am planning and excited to make this cake tonight. it looks great! I am a little confused about whether the recipe as written here makes enough batter for two or for three 8 inch cakes (layers) . could you please clarify this? thank you.
This is a great recipe. I have been looking for one for quit awhile. I wanted something that tasted as good as I remembered. All stores now use frozen cake and all the stores taste the same. Absolutely terrible.
Thus is a great recipe
I made your Perfect Chocolate Cake recipe with your Black Forest Cake Recipe last year for my husband’s birthday. Black Forest Cake is his favorite and he’s very picky about it accordingly. Your recipe hit the ball outta the park! 🙂 He has requested it for his birthday again this year, but I’ve noticed you have replaced the Perfect Chocolate Cake recipe with a Classic Chocolate Cake recipe that is quite different. I have the old one printed out, but I looked it back up for some of your tips and it’s gone! Yikes! What’s up? Do you recommend that I make the new version instead? I hate to mess with a sure fire winner. Why the change?
Here is the original chocolate cake recipe. I just renamed it as a vegan chocolate cake, since its vegan: https://laurenslatest.com/vegan-chocolate-cake/ . I’ll change the link in the black forest cake so there’s no more confusion. Sorry about that!!
Lauren, I had saved a previous version of this recipe. Has this version improved over that previous one? Look like fairly significant differences between the two recipes.
This is chocolate cake perfection! We tested this cake and it was so tasty! My kids devoured every crumb (over several days) and it stayed moist & delicious!
THE BEST chocolate cake! Perfectly moist and rich chocolate flavor!
Made this recipe as cupcakes. The flavor and texture is just what a chocolate cupcake should be. Thanks Lauren for another delicious recipe for my arsenal. ?
Very close to the recipe for Magic Chocolate Cake on the Hershey’s Cocoa powder container. I have been making this for the last 50 years–it is a hit every time.
I made this cake this weekend. Even though I made a few mistakes it is the best chocolate cake I have ever tasted or baked. The tough part for me was icing the cake. I will have to try again in about a month (I will need to hold back).
Just made this with the black forest cake, and the cake was so good I almost ate it all straight! This is honestly the best chocolate cake recipe I have used!
It is okay to use cake flour instead of all purpose flour?
making this cake today for Thanksgiving to go along with your black forest cake recipe! I did a practice round the other day, the mixture was super liquidy but i went with it. i only have one cake pan so the first one baked for about 15 minutes longer than suggested here, but i found out that just bc your preheat beep goes off doesnt mean the oven is actually that temp yet (get an oven thermometer). so back to the liquidy mixture. It baked perfect! it came out spongy and light. . I poured more mixture into the cake tin and baked it again, this was i baked to the time suggested and it was even better! This is what made me think the oven wasn’t hot enough for the first cake. I was super nervous because i thought cake batter was supposed to be a bit thicker but this really did come out well!
Can I substitute the all purpose flour for gluten free flour without causing any harm?
I think so?! I’ve never tried it though so proceed with caution!
I made this for my friend that’s lactose intolerant and it’s so delicious. I used dark chocolate cocoa. Oh my – pure deliciousness. I’m saving this recipe and will make it again.