The Best Chocolate Cake (Foolproof Recipe)
Moist, rich, and decadent chocolate cake topped with creamy chocolate frosting. Perfect for birthdays, holidays, or any celebration. This is the best chocolate cake recipe—foolproof, easy to make, and guaranteed to impress everyone!
Why This Is the Best Chocolate Cake Recipe 🍫
I don’t often call something “the best,” but this chocolate cake truly deserves the title—and I can prove it! This moist chocolate cake has gained 3 million views on my YouTube channel and has been tested by tens of thousands of bakers worldwide. Over the years, I’ve received countless messages from people sharing their love for this foolproof recipe. Don’t belive me? Check this:
Here’s why it’s the best:
- It’s incredibly moist and rich.
- The recipe is foolproof—even beginners can nail it.
- It’s versatile: perfect for birthdays, holidays, or any occasion.
- The creamy chocolate frosting takes it to the next level.
How to Make the Best Moist Chocolate Cake
Making a moist and decadent chocolate cake is easier than you think! Follow this step by step guide for the best results:
1️⃣ Prep Your Pans: Grease and line two 8-inch cake pans with parchment paper for easy release.
2️⃣ Mix Dry Ingredients: Combine flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3️⃣ Mix Wet Ingredients: Whisk buttermilk, coffee, eggs, oil, and vanilla extract until smooth.
4️⃣ Combine: Add the wet mixture to the dry and whisk until fully incorporated.
5️⃣ Bake: Divide batter into pans and bake at 350˚F (180˚C) for 30-35 minutes.
6️⃣ Frost: Once cooled, layer with creamy chocolate frosting for the ultimate finish.
The Perfect Chocolate Frosting
This chocolate cream cheese frosting is the ultimate pairing for a moist chocolate cake! Unlike traditional chocolate buttercream frosting, cream cheese frosting adds a slight tangy richness that balances the sweetness perfectly. Here’s why it’s the best option:
✅ Rich and Creamy: The combination of butter, cream cheese, and cocoa creates an irresistibly smooth texture.
✅ Not Overly Sweet: The tang from cream cheese keeps it from being too sugary.
✅ Easy to Work With: Perfect for spreading and piping beautifully.
✅ Versatile: Complements any chocolate cake, cupcakes, or brownies.
Why Buttermilk? The Secret Ingredient for Moist Chocolate Cake 🥛🍫
Same as in Classic Vanilla Cake, buttermilk plays a crucial role in creating a super moist chocolate cake. It also makes the cake tender and rich. Its acidity reacts with baking soda, helping the cake rise beautifully while keeping the crumb soft and airy. Additionally, the tangy flavor enhances the depth of the chocolate, making the cake taste more balanced and delicious.
If you don’t have buttermilk, you can substitute it by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar—let it sit for 5 minutes before using. However, I don’t recommend swapping it for plain milk, as it lacks the acidity needed to achieve the same moist and fluffy texture. For the best results, stick to buttermilk or its proper substitute!
Tips and Tricks for Foolproof Chocolate Cake Success
Want to bake the best-ever chocolate cake that’s moist, rich, and perfect every time? Follow these tips:
Use Quality Ingredients: Opt for high-quality cocoa powder and fresh baking soda and powder for the best flavor and rise.
Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
Add Coffee: Brewed coffee enhances the chocolate flavor without making it taste like coffee.
Room Temperature Ingredients: Eggs and buttermilk at room temperature blend better, creating a smoother batter.
Don’t Skip Parchment Paper: Line your pans to ensure easy release and no sticking.
Check Early: Start checking doneness a few minutes before the recommended baking time. A toothpick should come out clean or with a few moist crumbs.
Cool Completely Before Frosting: Frosting a warm cake can lead to a melted mess.
Common Mistakes to Avoid When Baking Chocolate Cake 🍫❌
To ensure your chocolate cake turns out moist, rich, and delicious, avoid these common baking mistakes:
Skipping the Parchment Paper: Always line your pans to prevent sticking and make cake removal easier.
Overmixing the Batter: Mixing too much can result in a dense cake. Stir just until the ingredients are combined.
Using Cold Ingredients: Room temperature eggs and buttermilk create a smoother batter and better texture.
Not Measuring Properly: Use a kitchen scale or measure ingredients carefully to avoid dry or overly wet batter.
Overbaking: Check your cake a few minutes early. Overbaking dries it out, so look for a clean toothpick with moist crumbs.
Frosting a Warm Cake: Wait until your cake is completely cool before adding frosting to avoid a melty mess.
How to Store
Room Temperature: If unfrosted, cover tightly with plastic wrap or store in an airtight container for up to 2 days. Keep it away from heat or sunlight.
Refrigerator: For frosted cakes, store in the fridge for up to 4-5 days, covered with a cake dome or plastic wrap to prevent drying out. Allow it to come to room temperature before serving for the best texture.
Freezer ❄️: Want to make it ahead? Wrap individual cake layers tightly in plastic wrap, then aluminum foil. Frost only after defrosting. Frozen cake can last up to 3 months.
Common Questions
Yes, you can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes. However, I recommend using real buttermilk for the best moist and tender texture.
Coffee enhances the chocolate flavor, making it deeper and richer without adding a coffee taste. If you prefer, you can substitute hot water, but coffee provides the best results.
Yes! You can use 9-inch pans, but the cake layers will be thinner, and the baking time will need to be reduced. For a single-layer cake, use a 9×13-inch pan and bake for around 35-40 minutes.
Yes! While the cream cheese frosting adds a unique tanginess, you can use chocolate ganache, classic buttercream, or whipped cream frosting based on your preference.
More Cake recipes
The Best Chocolate Cake Recipe
Equipment
Ingredients
For the cake:
- 1¾ cups (220 g) All-purpose flour
- ¾ cup (75 g) Cocoa powder
- 1½ teaspoons Baking soda
- 1 teaspoon Baking powder
- 1¾ cups (350 g) Sugar
- ¼ teaspoon Salt
- 2 Eggs
- 1 cup (240 ml) Buttermilk read notes
- ½ cup (120 ml) Vegetable oil
- 1 cup (240 ml) Coffee read notes
- 1 teaspoon Vanilla extract
For the frosting:
- ¾ cup (175 g) Butter softened
- 1½ cups (335 g) Cream cheese room temperature
- ⅔ cup (67 g) Cocoa powder
- 1½ cups + 2 tablespoons (200 g) Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
- To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
- In a separate bowl mix buttermilk, coffee (or water), eggs, oil and vanilla extract. Mix until well combined.
- Add the wet mixture to the dry, whisk until incorporated.
- Pour the batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
- Make the frosting: in a large bowl beat butter until light and fluffy. Add cream cheese and beat until combined and smooth. Add cocoa powder vanilla extract and salt. Beat until combined. gradually add powdered sugar, beat on low speed until combined and creamy.
- Transfer the frosting into a piping bag. Cut the top of the cakes.
- Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.
- Refrigerate for at least 2-3 hours before serving.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Buttermilk substitute: You can make a “homemade buttermilk” by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes. However, I recommend using real buttermilk for the best moist and tender texture
- Coffee substitute: Coffee enhances the chocolate flavor, making it deeper and richer without adding a coffee taste. If you prefer, you can substitute hot water, but coffee provides the best results.
Can you use milk instead of buttermilk!?
Please read recipe notes.
Thanks for the response, but I want to know if I can substitute milk instead of buttermilk or homemade buttermilk, just simple milk!
No
No, what?!
that wat i thought
Hi ! I love this recipe but I just wanted to ask, does it matter if the coffee is hot or cold?
Hi, no. Use warn or cold coffee, but not boiling.
Is there something i can use as a substitute for cream cheese in frosting?
Hi! I also have a small oven and i was wondering what to do with the other cake batter while the first one’s baking? Do i cover it or refrigerate it?Thanks 🙂
Hi, you don’t need to cover the batter. let it sit while you baking the first cake.
Hi. Did you used dutch processed cocoa or natural?
Hi How Can I Make 1 Layer Cake.
How To Manage The Ingredients???
Hi,
Just cut the ingredients in half.
This is the second time this week that I have cooked your cake.
I must say that it is an outstanding recipe.
So moist and full of chocolate flavour.
Thank you for such a lovely recipe and also the chocolate icing is to die for.
Is it okay if you don’t skip coffee?
I made this cake for my dad’s birthday (which was yesterday 🙂 and it is an amazing recipe! We all loved it…it’s moist, full of flavour and absolutely delicious!!! Thank you so much for this amazing recipe!!!
Is there any substitute for creame cheese?
Hi! what if I bake the entire cake in one tin……………….? How long shall I Bake it?
I don’t understand how a recipe with that much liquid inside is ever going to become solid… For me it was a complete flop, and I didn’t even use all of the coffee 😅
In defense of the recipe, I did add the coffee while slightly hot, which was not so smart in retrospect as it might have killed the eggs.
да ,аз увеличих брашното с 1 чаша и се получи,другото ,което промених е формата за печене с по-голям диаметър
how many teaspoons of coffee do you add to this cake recipe
1-2 teaspoons
Thank you. Would that be 2 large eggs for the recipe?
What is the size of the pans?
Did you use dutch processed cocoa or natural??
I used natural cocoa powder
Hi. I love this recipe! How many days does this cake stay moist for please? Thank you so much. Jay
Thanks! About 4-5 days if you keep it covered in the fridge.
Hi! should my buttermilk be room temperature or cold? Also did you use medium eggs or large ones?
Can I reduce the amount of sugar in both the cake and frosting? Will it reduce the consistency?
Should we use salted or unsalted butter?
regarding cocoa powder do you use , Dutch process or regular and sweetened or unseewetend?
Best chocolate cake I’ve ever made. compliments from all my family.