The Best Chocolate Cake Recipe

4.96 from 47 votes

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This Best Chocolate Cake Recipe is easy to throw together, uses common everyday ingredients, and tastes amazing! You will never need another chocolate cake recipe again. Guaranteed. 

Last year for my husband’s birthday, I made him a chocolate cake. This year, I perfected that recipe for him {and you!!} so you can recreate the Best Chocolate Cake Recipe at home. Complete with an easy chocolate frosting recipe and mini chocolate chips!

chocolate cake recipe

Chocolate Cake Recipe

I originally used this Chocolate Cake Recipe for some Vegan Cupcakes. Can you believe that? No dairy products or eggs in this cake and it always comes out perfectly every time! After experimenting a little more I’ve come up with the best chocolate cake whether you’re vegan or not! One of the greatest things about this recipe is that it uses everyday ingredients. Here’s what you’ll need:

 For the Chocolate Cake

  • Almond Milk and Vinegar – or use regular milk plus vinegar. Used for moisture and the vinegar is used to help activate the baking soda for rising. (If you use Almond Milk in the cake it’s vegan!)
  • Canola Oil – hello more moisture and texture.
  • Granulated Sugar – for sweetness.
  • Vanilla Extract – for flavor.
  • All-Purpose Flour – for the structure of the cake.
  • Cocoa Powder – sifted. Hello, people, it’s a chocolate cake! It needs Cocoa Powder.
  • Baking Soda and Baking Powder – these are our leavening agents!
  • Salt – just a pinch!

For the Chocolate Frosting

  • Softened Butter – I usually use salted butter!
  • Cocoa Powder – sifted. More chocolate, I know. YUM!
  • Powdered Sugar – to sweeten and give structure.
  • Vanilla Extract – for flavor.
  • Milk – depending on how you like your frosting, you’ll use a different amount of milk. More milk means it will be looser, less milk, and it will be stiff.

For Garnishing

Optional and a little messy but 10000% worth it.

  • Mini Chocolate Chips – feel free to use semi-sweet, milk, or dark chocolate morsels.

No Eggs?

That’s right! This chocolate cake is not supposed to have any eggs in it, so I did not forget to add that in! NO EGGS IN THE RECIPE 🙂

chocolate cake rounds

How to Make Chocolate Cake

This cake recipe is like all others out there, start with simple ingredients, make the batter, bake. Let it cool. In the meantime, whip some delicious sugary frosting together. Then assemble! For full recipe details, check out the recipe card below!

  1. Preheat oven to 350 degrees. Line cake pans with parchment paper. Lightly spray with nonstick cooking spray and set aside.
  2. In a large bowl, whip oil and sugar together until combined. Stir in vanilla. In a measuring cup, stir almond milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.
  3. Pour evenly into prepared pans and bake until a toothpick comes out with a few moist crumbs after being inserted. Cool, then remove cakes from warm pans to a cooling rack. Cool completely.

chocolate frosting

Chocolate Frosting

Once the chocolate cakes are pretty much cool, whip up a recipe of my chocolate frosting. Believe it or not, this is the most googled recipe on my site. Everyone loves this chocolate frosting and I don’t blame them! It’s seriously THE best and turns out every time.

Just make sure your butter isn’t melted or too hard. Leave it out a few hours in advance so it’s soft and at room temperature. If your butter is perfect, the frosting will turn out perfect. Also, scrape the bowl well in between mixing! That will ensure you get super smooth and creamy dreamy frosting!

Assemble

Once you have these two elements done, you can begin to get your cake making on! Don’t be scared! It’s really quite easy!

Stack your cakes together with a little frosting in the middle and then frost the entire outside of the cake too. And it doesn’t matter is the outside looks sloppy because you’re going to cover the edges with mini chocolate chips!

My little girl went nuts over the extra chocolate boost! Loves it.frosting cake

Leftover Chocolate Cake

IF you have any leftover chocolate cake, store at room temperature under a cake dome for up to 4 days. 

To make your cake last longer, store in the fridge, covered for up to 1 week.

Make Chocolate Cake Ahead of Time

What else makes this the Best Chocolate Cake Recipe? Both the cake and the chocolate frosting can be made ahead of time!

Frosting. This chocolate frosting will last for one week in the fridge as long as its in an airtight container. If you plan on using it to frost a cake, you’ll want to bring it to room temperature for 3-4 hours first and then whip it for a quick 20 seconds to get it light and fluffy again before using.

Cake. Once the cake rounds cool completely, wrap them well in plastic wrap. Then place layers into a freezer-safe Ziploc bag (this double ensures that the cakes don’t get frostbite. Freeze for up to one month.

To thaw, transfer the cake layers to the fridge, allow them to thaw overnight. Unwrap and assemble your cake!

chocolate cake recipe

9×13 Pan

To bake this Chocolate Cake Recipe in a 9×13 pan, spray glass pan with nonstick cooking spray and bake 25-30 minutes or until a toothpick comes out clean once inserted. Cover top with frosting and sprinkle with mini chocolate chips.

Chocolate Cupcakes

To bake chocolate cupcakes, line 24 muffin tins with paper liners, fill 2/3 of the way full and bake 15 minutes. Make a slightly stiffer frosting by using less milk. Pipe it on and sprinkle with mini chocolate chips.

chocolate cake

More Chocolate Cakes to Try!

This vegan cake plus this perfectly creamy and light frosting pairs so perfectly together! Chances are you’ll love my other chocolate cake recipes too.

Print this recipe out, you guys!! It’s a serious keeper!

4.96 from 47 votes

The Best Chocolate Cake Recipe

The BEST Chocolate Cake Recipe is easy to throw together, uses common everyday ingredients, and tastes amazing! You will never need another recipe again. Guaranteed.
servings 12 servings
Prep Time 3 hrs
Cook Time 20 mins
Total Time 3 hrs 20 mins

Ingredients

for the cake-

Instructions

  • Preheat oven to 350 degrees. Line 2 8-inch round cake pans with parchment paper. Lightly spray with nonstick cooking spray and set aside.
  • In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir almond milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.
  • Pour evenly into prepared pans and bake 20 minutes or until a toothpick comes out with a few moist crumbs after being inserted. Cool 15 minutes, then remove cakes from warm pans to a cooling rack. Cool completely.
  • After cakes are cooled, make a batch of chocolate frosting. Be sure to whip it well, scrape the sides well and use room temperature butter.
  • To assemble, stack baked cakes one on top of the other, filling with frosting. Using remaining frosting, cover the entire outside and top of the cake. Cover the edges with mini chocolate chips and serve.

Notes

9x13 Pan. To bake in 9x13 pan, spray glass pan with nonstick cooking spray and bake 25-30 minutes or until a toothpick comes out clean once inserted.
Chocolate Cupcakes. To bake cupcakes, line 24 muffin tins with paper liners, fill 2/3 of the way full, and bake 15 minutes.

Nutrition

Calories: 757kcal | Carbohydrates: 112g | Protein: 4g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 44mg | Sodium: 343mg | Potassium: 193mg | Fiber: 4g | Sugar: 88g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 5mg
Course: Dessert
Cuisine: American
Keyword: best chocolate cake recipe, chocolate cake, chocolate cake recipe

 

Polaroid photo of granola bars

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Recipe Rating




168 Responses
  1. patty

    5 stars
    I have done this cake twice, LOVE IT!!! Super simple! Definitely trying it with my flan cake. Don’t have to buy the box cake anymore. Thanks.

  2. Jessica Mu

    5 stars
    This is the BEST chocolate cake recipe ever! I’ve used this recipe probably over a million times and I am so glad I found your blog. Thank you so much! <3

  3. J

    I was hesitant about there not being any egg but thought I would try something new. Never again. My family, friends and I did not like this recipe. We ended up throwing over half of it away. Sorry, texture and flavor wasn’t totally there.

  4. Kathy

    Why the curdling? Aren’t you essentially “making” buttermilk? That’s the same process to go through if a recipe calls for buttermilk but you don’t have it on hand. Can you just skip that and use 2 cups of buttermilk?

  5. Lisa Hendersonon

    I love seeing the handprint on the top of the cake that is cooling! A true sign of a home baker. I am going to try this cake soon – it looks SO good!

  6. Varinda

    Hi, im surely gonna try dis soon… but my only concern is that wat would be d degree if i bake it up in a microwave having a feature of convection funtion?
    im gonna make cup cakes wid ds so plz specify d time required to bake…. waiting for ur reply eagerly…
    Thanku 🙂

    1. Lauren

      It’ll probably cook faster in the convection oven, so be aware of that. Other then that, everything else in the recipe should be the same.

  7. Erica Haney

    This reminds me a depression chocolate cake my family makes. Although I usually use cooled down strong coffee in place of water because I think it boosts the chocolate flavor and I also add in a little bit of Hershey’s syrup too. And make icing out of butter,cream cheese and conf sugar. Then drizzle warmed up choc fudge on top and then chill for a bit.

  8. R. Chase

    I just stumbled upon this recipe through a Facebook post. Could someone who has made this clarify for me that although there are NO eggs in this recipe it did turn out? The only cake recipe that I’ve ever made without eggs is a mayonnaise cake. Thanks.

  9. Sarah

    I am currently baking this cake, and it was in the oven for 20 minutes at 350, and the center was still completely liquid!! What did I do wrong?? I am putting it in for a longer time, hopefully it works and I don’t burn it…

  10. Michelle

    Looks like the layers sank a bit. Every chocolate cake I ever made has sunk at least a little (and I’ve tried lots of different recipes). What is it with chocolate cake? 🙁

  11. Sarah

    Hi! I just saw this today — and looks and sounds delicious! I am going to make it for a vegan friend. But when I checked out the buttercream recipe, it has dairy. Can you suggested a substitute for these? Or perhaps do you have a vegan buttercream recipe too? Thank you so much.

  12. Summer

    This looks absolutely delicious!! I’m making this cake for my dad’s birthday. I am vegan but the rest of my family is not. Will this cake taste just like all the other non vegan cakes in the world? Is it moist?

  13. Linda T

    5 stars
    January 13, 2016
    I made this cake for my daughter’s
    birthday. It was fabulous.

    I will never make any other chocolate cake recipe again.!

    Thanks.

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  15. Jennifer Contreras

    5 stars
    Hi…I just made your chocolate cake and it was really good. Thanks a lot…I think that this is the most delicious chocolate cake I ever made so far.:)

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  17. LL

    I just made this cake this weekend, and it took me about 35-40 minutes to bake two 8″ rounds. I made it with milk and organic coconut oil,so I am not sure if that affected anything, but I just wanted to mention it.

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  21. Melanie

    5 stars
    Hi Lauren 🙂
    I have 3 kids and I give them the option every birthday—–what kind of cake would you like me to make you for your birthday?? All 3 request THIS cake!!

  22. Catherine Potter

    5 stars
    I have been making this chocolate cake for years! it is my “go-to” cake and I have shared it with many people. Thank YOU!!!

  23. Justine Fish

    5 stars
    I love this chocolate cake! It’s a big hit in our house and enjoyed by all my friends! I always get asked about the recipe and send them your way!

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  30. Megan

    We made this tonight and it didn’t rise much. We used chocolate almondmilk (per my daughter’s request for her birthday cake). Is this cake supposed to rise much or is it a fairly dense short cake? It doesn’t look like that based on the pictures. Thanks for your help!

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  36. Adrian

    5 stars
    I am making this cake for the second time (it’s so yummy!) and I was wondering if it’s possible to download your Everyday Ingredients Extraordinary Meals Cookbook again. I must not have saved it properly when I downloaded it a few years ago.

  37. Judi

    Would like to try this but do not like canola oil- have used coconut oil before so may substitute it! Sounds very delicious!

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