This easy chocolate cake recipe is the one I've baked hundreds of times as a professional baker, and it's still the one I reach for. One bowl, pantry ingredients, and two simple pro tricks give you flat, fudgy layers with deep chocolate flavor. Want a classic white version with the same easy approach? Try my vanilla cake recipe. Want something darker? Try my black velvet cake.
Quick Glance at This Easy Chocolate Cake Recipe
- Recipe Name: Easy Chocolate Cake Recipe
- Why You'll Love It: One bowl, naturally flat layers, and deep chocolate flavor. Foolproof for beginners, impressive enough for any celebration.
- Time and Difficulty: 10 minutes prep + 30 minutes bake. Easy.
- Main Ingredients: All-purpose flour, cocoa powder, brown sugar, buttermilk, vegetable oil, eggs, and hot coffee.
- Method: Mix everything in one bowl, add the hot coffee last, bake in two 9-inch pans at 335°F, then fill and frost with chocolate fudge frosting.
- Texture and Flavor: Moist, fudgy, and deeply chocolatey with a tender crumb that stays soft for days.
- Quick Tip: Bake at 335°F instead of 350°F for flat layers with no leveling.
Jump to:
- Quick Glance at This Easy Chocolate Cake Recipe
- ⭐️⭐️⭐️⭐️⭐️ Reader Review
- Easy Chocolate Cake Ingredients
- Easy Chocolate Cake Step-By-Step
- Batter & Frosting Calculator
- Cake Batter and Frosting Calculator
- Cups of Batter Needed
- Cups of Frosting Needed
- Expert Tips
- Final Thoughts
- Easy Chocolate Cake Recipe FAQs
- More Simple Cake Recipes To Try
- Ready To Master Cake Decorating?
- Leave Me A Review⭐️⭐️⭐️⭐️⭐️
- Recipe
What Makes This Easy Chocolate Cake Recipe So Good
Most chocolate cakes let you down in one of three ways: they dome, they dry out by the next day, or the chocolate tastes flat. This recipe fixes all three.
- A lower oven. At 335°F the edges and center bake more evenly, so your layers come out flat. No leveling, easy stacking.
- Oil, not butter. Butter firms up as the cake cools. Oil stays liquid, so the cake is just as moist the next day.
- Buttermilk. Its acidity reacts with the baking soda and tenderizes the crumb, the same trick that makes my white velvet cake so soft.
- Hot coffee. Hot liquid blooms the cocoa and unlocks more chocolate flavor. You won't taste the coffee at all.
This is my go-to birthday cake, especially served warm with a scoop of vanilla ice cream. For a grown-up twist, my red wine cake adds spiced wine to the batter.
⭐️⭐️⭐️⭐️⭐️ Reader Review
This is my families favorite chocolate cake. It's the only recipe I use for baking a cake and cupcakes. It's the best chocolate cake!
- Michele
Easy Chocolate Cake Ingredients
Everything here is pantry baking. I always recommend weighing your ingredients with a digital kitchen scale for the most accurate results. Too much flour is the number one cause of dry chocolate cake.
- All-purpose flour. This recipe is built for all-purpose flour, so no cake flour needed. The buttermilk keeps the crumb tender.
- Granulated and brown sugar. White sugar adds sweetness and structure; brown sugar adds moisture and a little molasses depth. Keep the ratio as written.
- Cocoa powder. I use Hershey's unsweetened cocoa powder because it's easy to find and tastes like the chocolate cake most of us grew up with. Not sure which type you have? Here's my guide to Dutch process vs natural cocoa.
- Baking powder and baking soda. Baking soda reacts right away with the buttermilk; baking powder gives a second rise in the oven. You need both.
- Eggs, at room temperature so they mix in smoothly. Need it egg-free? Try my eggless chocolate cake.
- Buttermilk. Adds flavor and a super soft crumb. No buttermilk? Use my buttermilk substitute.
- Vegetable oil. Keeps the cake soft and moist. Any neutral oil works.
- Hot coffee. The secret to deep chocolate flavor. Hot water with a little espresso powder, or plain hot water, works too.
- Vanilla extract. Rounds out the chocolate. Use pure vanilla.
- Chocolate chips and corn syrup. Melted with a little coffee, they give my chocolate fudge frosting its fudgy, glossy texture.
- Unsalted butter. Softened, for the frosting.
- Powdered sugar. Sift it with the cocoa so your frosting is smooth.
- Salt, in both the cake and the frosting.
Ingredient Tip: For baking, it's key that refrigerated items are at room temperature before mixing. Here are some room temperature ingredient hacks you can use when baking.
See the recipe card for the full list of ingredients with quantities.
Easy Chocolate Cake Step-By-Step
Before you start: set out your eggs and buttermilk so they come to room temperature, brew your coffee (or boil water), preheat your oven to 335°F, and prep two 9-inch cake pans with cake goop or your favorite pan release. Grab your stand mixer with the paddle attachment.
- Mix your flour, sugars, cocoa powder, baking powder, baking soda, and salt on low for about 5 seconds, just to combine.
- Add the eggs, buttermilk, oil, and vanilla and mix on medium for 2 minutes. Scrape the bowl.
- Turn the mixer to low, pour in the hot coffee, and mix just until it disappears into the batter. Overmixing at this stage toughens the cake.
PRO TIP: Any brewed coffee works, even instant. Make it as strong as the container suggests for 1 cup of water. You won't taste the coffee at all, it just deepens the chocolate flavor.
- Divide the batter between your pans, weighing them for perfectly even layers. Bake for 30 to 35 minutes, until a toothpick in the center comes out with a few moist crumbs.
- Tap each pan once on the counter to release the steam, cool in the pan for 15 minutes, then turn the layers out onto a wire rack to cool completely.
- For the chocolate fudge frosting, microwave the chocolate chips, corn syrup, coffee, and vanilla in short bursts, stirring in between, until smooth. Let it cool until barely warm.
- Beat your softened butter, powdered sugar, cocoa powder, and salt for about 1 minute until light and fluffy. A hand mixer works too.
- Add the cooled chocolate mixture and mix until smooth and fluffy.
- Set your first layer on a cake board (trim it with a serrated knife if it domed), spread on a thick layer of frosting with an offset spatula, add the second layer, and cover the whole cake. Swirl the top and finish with chocolate chips or one of my easy chocolate decorations.
PRO TIP: Frosting too stiff? Microwave it for 10 seconds and stir. Too soft? Chill it for a few minutes. It's more forgiving than it looks.
Want a different frosting? This cake is also amazing with cream cheese frosting or whipped ganache. Want an even denser cake for carving? Try my chocolate cake with mayonnaise.
Batter & Frosting Calculator
Cake Batter and Frosting Calculator
Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.
Choose a pan type
Choose a cake pan size
(based on 2" tall cake pan)
Choose a cake pan size
(based on 2" tall cake pan)
Cupcake Tin Size
Choose number of pans
Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
This recipe makes two 9-inch layers and enough chocolate fudge frosting to fill and frost them. For a showstopper finish, top it with a modeling chocolate bow.
Expert Tips
- Cool Completely: Let your cake layers cool completely before frosting. Short on time? Wrap them and pop them in the freezer for 30 to 60 minutes. Cold layers are firmer and much easier to frost.
- Weigh Vs Measuring Cups: Weighing your ingredients gives you the most consistent results, especially the flour. New to baking by weight? Here's how to use a digital kitchen scale. No scale yet? Spoon your flour into the measuring cup and level it off instead of scooping.
- Make the Frosting Ahead: The chocolate fudge frosting keeps covered at room temperature for up to 3 days, in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.
- Making Cupcakes: This batter makes great chocolate cupcakes. Start checking them at 18 minutes, and pull them out right when the tops are set so they don't overbake.
- Beginner Bakers: If you need more information on how to decorate a cake for the first time, you can follow my easy tutorial on how to make your first cake.
- Storing Leftovers: Store leftover cake covered at room temperature for up to 3 days. If your kitchen runs warm, refrigerate it in an airtight container for up to 5 days and bring it back to room temperature before serving. Individual slices can be wrapped tightly in plastic wrap and frozen for up to 3 months.
- Egg-Free Option: To make this easy chocolate cake recipe egg-free, replace the eggs with a commercial egg replacer like King Arthur egg replacer, or unsweetened applesauce.
Final Thoughts
This is my go-to birthday cake, and after hundreds of bakes it still surprises people that something this easy tastes this rich. Want it in cupcake form? My chocolate cupcake recipe is basically a mini version that's even easier.
My one last lesson: trust the lower oven temperature. Baking at 335°F feels slow, but flat, even layers make every step after it easier.
Easy Chocolate Cake Recipe FAQs
How do I make this chocolate cake in a different pan size?
Use the cake batter calculator right above the recipe card. Pick your pan size or the number of servings you need, and it scales every ingredient for you. As written, the recipe makes two 9-inch layers. Weighing your ingredients makes odd amounts, like part of an egg, easy to measure.
Is this chocolate cake sturdy enough to stack or cover in fondant?
Yes. Even though there's no butter in the batter, this cake holds up to stacking, tiering with dowels and cake boards, and covering in fondant.
Can I use cake flour instead of all-purpose flour?
I don't recommend it. This recipe is built for all-purpose flour, and cake flour is much softer, so your cake might not rise the same way.
Can I make this chocolate cake ahead of time or freeze it?
Yes, and it's even better the next day. Wrap the cooled layers tightly in plastic wrap and keep them at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze them, wrap the layers in plastic wrap and then foil, freeze for up to 3 months, and thaw overnight in the refrigerator, still wrapped. Frost the day you plan to serve it, or the day before.
Can I use butter instead of oil?
You can, but the cake won't be quite as moist, especially the next day. Oil stays soft at room temperature and in the fridge, which is what keeps this cake so moist.
More Simple Cake Recipes To Try
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Recipe
Equipment
- 2 9" cake pans
Ingredients
Easy Chocolate Cake Recipe
- 2 cups all purpose flour
- 1 cup sugar
- 1 cup brown sugar packed
- 1 cup cocoa powder Hershey's
- 1 ½ teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot coffee or hot water
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
Chocolate Fudge Frosting
- 2 cups chocolate chips
- ½ cup corn syrup
- ¼ cup coffee
- 1 teaspoon vanilla extract
- 2 cups unsalted butter softened
- 2 cups powdered sugar sifted
- 1 cup cocoa powder sifted
- ½ teaspoon salt
Instructions
- Before you begin: Bring your eggs and buttermilk to room temperature. Preheat your oven to 335ºF and prep two 9" cake pans with cake goop or another pan release.
For the cake
- Combine the flour, sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low for 5 seconds, just until combined.
- Add the eggs, buttermilk, oil, and vanilla and mix on medium speed for 2 minutes. Scrape the bowl.
- Turn the mixer to low, add the hot coffee, and mix just until combined.
- Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Tap each pan once on the counter, cool in the pan for 15 minutes, then invert onto wire racks to cool completely before frosting.
For the chocolate fudge frosting
- Combine the chocolate chips, corn syrup, coffee, and vanilla in a heatproof bowl. Microwave for 30 seconds and stir, then heat in 10-second increments, stirring each time, until fully melted and smooth. Let cool until barely warm.
- In the bowl of your stand mixer with the paddle, mix the butter, powdered sugar, cocoa powder, and salt on low, then on high for about 1 minute until light and fluffy.
- Add the cooled chocolate mixture and mix until smooth and fluffy.
To assemble
- Place the first layer on a cake board and spread with frosting. Add the second layer and cover the top and sides with the remaining frosting.
Video
Notes
- Bake at 335°F instead of 350°F for flat layers that don't need leveling.
- Bring refrigerated ingredients to room temperature before mixing for the smoothest batter.
- Add the hot coffee last and mix just until combined. Overmixing at this stage toughens the cake.
- Weigh your batter between the two pans for perfectly even layers.
- The cake is done when a toothpick comes out with a few moist crumbs.
- Short on time? Wrap the cooled layers and freeze for 30 to 60 minutes before frosting.
- For an extra moist crumb, add one additional ounce of oil to the batter.
- Egg-free: replace each egg with a commercial egg replacer or unsweetened applesauce.
- Frosting keeps covered at room temperature for 3 days, or longer in an airtight container in the refrigerator or freezer.
- Store frosted cake at room temperature for up to 3 days or refrigerate for up to 5 days. Unfrosted layers freeze for up to 3 months.
Jessica says
Hello, I just made this recipe. Can I put it in the fridge for two days until I’m ready to frost the cake? Thank you
Sugar Geek Show says
Hi! I would wrap the cakes in plastic wrap and put them in the freezer until you're ready to frost. They can sometimes dry out in the fridge.
Steph says
Would this chocolate cake taste good with your vanilla easy buttercream?
Sugar Geek Show says
Absolutely!
Julie says
I love the batter scale calculator you provided, thank you! I did have one question about weighing out the eggs when the amount isn't an even say "2 eggs". How do I weigh 2.66 eggs?
Sugar Geek Show says
I'd recommend using a scale for all of your baking, so that way if you use the batter calculator it will be easier to weigh out weirder amounts. One large egg is generally 2 ounces. https://sugargeekshow.com/digital-kitchen-scale/
Chonte' says
Best chocolate cake recipe EVER!!!! Thank you so much for sharing.
Bree M says
I absolutely LOVE this chocolate cake. I am Australian and have only every known the typical chocolate mud cake recipes when it comes to cooking a chocolate cake. This simple chocolate cake has changed the way I cook and my customers love it !
Sheri says
Looking forward to tasting this. Currently, the cake is in the freezer awaiting the big day. Can this frosting be made up a day or so ahead of time and be kept in the refrigerator and/or frozen for a certain amount of time?
Sugar Geek Show says
Yes check out my easy buttercream frosting recipe for more info. This frosting can last 2 days at room temp, 2 weeks in the fridge or 6 months in the freezer.
Kimberly says
Three months ago I asked a silly question and got a prompt reply back. I appreciate the time you took to answer my question and was able to use the recipe with confidence (that I wasn’t messing up a simple instruction).
I alternated this recipe with the funfetti cake recipe for my 15 year old’s birthday cake. It was a huge success and the chocolate cake layers were the clear winner. Both recipes stacked well for a four-layer double barreled cake.
Using your recipe again this week to donate a birthday cake to a deserving 11 year old girl.
I appreciate the wealth of information and tasty recipes you share on your blog. Thank you!
Bless says
Hi I have to make a wedding cake and the bottom 10inch of the 3 tiers is chocolate. Will This recipe hold up well for a tiered cake with proper dowelling. Tanx.
Elizabeth Marek says
Yes it will
JANE M says
I would like to bake this recipe in 2x 10" x 2" pans. Will I have to adjust the baking powder and/or baking soda amounts since the tin surface area is larger? I adjusted the rest of the recipe so I have 9 cups of batter.
Thanks for your help.
Elizabeth Marek says
No you do not need to make any other adjustments
Angie says
Hi liz , will This recipe be enough for 3 6" layers Pans 2" tall each or would i have to do 1.5 batch?
Elizabeth Marek says
You can use the cake batter calculator above the recipe to figure out how much you need to make.
yaren says
i made this cake for my brother's cake and everybody seemed to love it! it was so easy to make and delicious nonetheless, looks like it's gonna be my go to choc cake recipe 🙂
uma g says
thank you so much for this recipe...it was great for my blackforest cake. I am making this again. question, how much instant coffee do i add to half cup of hot water? my cake raised alot. any reason for that?
Elizabeth Marek says
It should say on the container how much instant coffee you should add to one cup (8 ounces) of water
Rashmi says
Hey Liz,
Can i bake this cake in one 9" sq cake pan? Pl. guide on temp and time settings of convection
Love
Rashmi
Elizabeth Marek says
Please use the cake batter calculator above the recipe to adjust the amount of batter
Saima says
Good recipe but wish it was in metric
Elizabeth Marek says
You can select the metric button on the recipe card
Zelma says
Hello! Can I make this recipe using a hand balloon whisk or electric whisk?
Elizabeth Marek says
Yes you can