This super easy chocolate cake recipe uses simple ingredients, one bowl, and takes only 35 minutes to bake. You could be eating a delicious moist chocolate cake in an hour! So let's get started.
This is my go-to easy recipe for a birthday cake and it goes fantastic with a scoop of ice cream! I'm filling this two-layer cake with a classic chocolate buttercream that uses powdered sugar and cocoa powder but if you REALLY want to amp up the chocolate flavor you might check out my chocolate fudge frosting recipe. This is also the perfect dessert for when your sweet tooth is just craving a nice warm piece of chocolate cake!
What's In This Blog Post
Easy Chocolate Cake Ingredients
One of the best parts about this recipe is its simplicity. By using basic ingredients that you likely already have in your pantry, we'll create a moist, fudgy, and downright irresistible chocolate cake.
The secret ingredient to the best chocolate cake is the hot coffee! Believe it or not, coffee actually accentuates the flavor of chocolate and you don't taste it at all. If you don't want to brew coffee you can also use hot water and espresso powder.
If you don't like coffee, you can use hot water.
The heat from the coffee also helps rehydrate the cocoa powder so that your chocolate cake is extremely moist.
Speaking of cocoa powder, we are using Hershey's unsweetened cocoa powder because it's widely available and the flavor that most people enjoy for their chocolate cake but I encourage you to use whatever cocoa powder you enjoy.
I'm also using buttermilk in this recipe and it's the secret ingredient for amazing flavor and making your cakes extra moist. If you don't have any buttermilk you can make a substitute using 1 cup of milk and 1 Tablespoon of vinegar or lemon juice. The acid in the buttermilk helps break down the gluten in the all-purpose flour for a super soft texture.
This cake uses vegetable oil to keep the texture of the cake nice and soft and moist but you can use any neutral oil that you have on hand, even olive oil!
The chocolate frosting uses corn syrup but if you don't have any on hand, you can use honey which actually adds a delicious flavor to the chocolate frosting.
Cake Decorating Tools
Even though this is a very easy chocolate cake recipe and we are using simple cake decorating techniques, you may want to have an offset spatula and a turn table on hand. You can definitely get away with just frosting on a plate but it can be challenging.
I also usually use a kitchen scale to measure my ingredients because it is the best way to get accurate measurements but if you dont have one, it is ok to just use a measuring cup (watch my video below on how to properly measure with a liquid measuring cup and dry ingredients measuring cup).
How To Make Easy Chocolate Cake Step-By-Step
- Brew your hot coffee or prepare your boiling water.
- Preheat your oven to 335ºF (the lower heat prevents the cake from doming too much).
- Prepare two 9" cake pans with some cake goop (homemade pan release) or use whatever type of of pan release you like.
- Add all your ingredients (except the hot coffee) into a bowl and mix them together on medium speed until they are combined (about 30 seconds.)
- Add in the hot coffee and mix for 1 minute.
- Divide the cake batter evenly between two 9" round pans.
- Bake for 30-35 minutes until a toothpick comes out cleanly.
- Let your cakes cool in the pans for 10-15 minutes then flip them out onto a cooling rack to fully cool down before frosting. I like to put mine in the freezer for 30 minutes to flash cool them so I can frost them right away.
How To Make Chocolate Frosting
This chocolate frosting recipe is perfect for this moist chocolate cake recipe. It's SO fudgy and not as sweet as traditional chocolate frosting.
- Add the chocolate chips, milk, vanilla, and corn syrup to a microwave-safe mixing bowl.
- Melt the chocolate mixture together in the microwave. Heat for 30 seconds and stir and then heat in 10-second increments and stir until it is fully melted and smooth. Let the chocolate mixture cool until it's barely warm.
- Mix the butter, sugar, cocoa powder, and salt in the bowl of your stand mixer on low speed with the paddle on high speed for about 1 minute until light and fluffy. It will look dry at first, just keep going. You can also use a large bowl and an electric mixer if you prefer.
- Add the cooled melted chocolate mixture to the butter mixture and mix until it is smooth and fluffy. The desired consistency of the frosting will be different depending on the temperature. If it is too stiff, warm it up slightly in the microwave and stir. If it is too soft let it sit in the refrigerator for a few minutes to set up.
- The frosting can be used immediately to frost a cake or put into a piping bag for decorations.
- Cover it with plastic wrap and store it at room temperature for 3 days. If you plan to keep it longer, keep it in an airtight container in the refrigerator or freezer.
Tips For Decorating A Cake
You don't need a lot of fancy tools to decorate a cake but it helps to at least have an offset spatula, bench scraper, and turntable. You can find inexpensive cake decorating sets online or at cake decorating stores.
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.
Easy Chocolate Cake Decorations
Once the cake layers have cooled on a wire rack, it's time to bring out your creativity. I frosted my cakes with a simple chocolate fudge frosting but this cake pairs perfectly with cream cheese frosting, chocolate buttercream frosting, or even a simple chocolate ganache.
It's important that your cakes are fully cooled down before you frost them. If they are still warm and you want to speed up the cooling process, place them into the freezer for about an hour to cool them down faster.
- If you have a big dome on your cake you can trim it down with a serrated knife to make it flat.
- Place the first layer of cake onto your cake platter.
- Put a big dollop of your fudge frosting onto the cake layer and smooth it out with an offset spatula.
- Place the second layer of cake on top.
- Cover the whole cake in a layer of frosting.
- I use my offset spatula (or a spoon) to make swirls into the surface for the perfect-looking dessert. Add a few chocolate chips to the top to finish it all off.
FAQ
Yes you can! Fill your cupcake liners about ½ way full and bake at 350ºF for about 15-20 minutes.
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 Buttercream Frosting
- 2 cups chocolate chips
- ½ cup corn syrup
- ¼ cup milk
- 1 teaspoon vanila extract
- 2 cups unsalted butter softened
- 2 cups powdered sugar sifted
- 1 cup cocoa powder sifted
- 1 teaspoon salt
Instructions
Easy chocolate cake instructions
- Heat oven to 335ºF and prepare two 9” cake pans with cake goop or another preferred pan release
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low 5 seconds just until combined.
- Add in the eggs, buttermilk, oil and vanilla and mix on medium speed for 2 minutes. Scrape the bowl.
- Turn the mixer down to low and add in the hot coffee and mix until just its just combined.
- Pour the batter into your prepared cake pans.
- Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pan for about 15 minutes (or until the pan is barely warm to the touch) then invert onto wire racks to cool completely before frosting.
Chocolate Buttercream Instructions
- Combine the chocolate chips, corn syrup, milk, and vanilla in a heat proof bowl. Microwave for 30 seconds and stir and then heat in 10-second increments and stir until it is fully melted and smooth. Let the chocolate mixture cool until it's barely warm.
- Mix the butter, sugar, cocoa powder, and salt in the bowl of your stand mixer on low speed with the paddle on high speed for about 1 minute until light and fluffy. You can also use a large bowl and an electric mixer if you prefer.
- Add the cooled melted chocolate mixture to the butter mixture and mix until it is smooth and fluffy.
- The frosting can be used immediately to frost a cake or put into a piping bag for decorations.
- Cover it with plastic wrap and store it at room temperature for 3 days. If you plan to keep it longer, keep it in an airtight container in the refrigerator or freezer.
Jeanette brock says
I enjoy baking.
Amanda Denoble says
Well this seems too easy! Since there is no butter, would it hold up to stacking and fondant?
Rebecca says
Did you try if it holds well to stacking?
Cynthia Schoch says
I used this recipe to make a four-layer fault line cake, it's definitely very moist so it's a bit fragile but I was able to trim both 8" layers and cut each in half and stack those. Not sure if that suits your stacking needs but it definitely held up for that! Got so many compliments on the flavor & texture of the cake too. Great and simple recipe.
Sylvia S says
Hi . I have a 2 tier cake to make and the customer has requested chocolate fudge cake. Will this cake hold up well with dowels And cake card under top tier??
Stella says
Great
Jamie says
I was wondering if this cake mix would taste good with your ermine frosting in the middle? I’m looking for a frosting that’s not as sweet. Thank you! Thank
The Sugar Geek Show says
Definitely
Bex says
Hi, thanks for this yummy recipe. Are the liquids measured in fl oz?
I’m really confused
The Sugar Geek Show says
Everything is by weight 🙂
Heather Decker says
Can you bake this as a sheet cake?
The Sugar Geek Show says
Yes you can
Betsy says
This looks perfect! How did you modify oven temperature and baking time for cupcakes?
The Sugar Geek Show says
Just bake for longer, start with 18 minutes and see if they are done. I usually remove from the oven right when the tops are set to avoid over-baking
Betsy says
Thank you!
David Lum says
Looking forward to making this decadent chocolate cake.
The ingredients list has 4 oz natural cocoa powder like HERSHEYS 1 cup. Is that correct, or is it supposed to be 1/2 cup?
The Sugar Geek Show says
1 cup of cocoa powder is not 8oz. Remember that different ingredients take up different amounts in a space like a measuring cup depending on density. Water (liquid) is denser than fluffy cocoa powder. 1 cup of cocoa powder weighs 4 oz
Amrita says
Thanks Liz for this fabulous recipe! I made cupcakes using this recipe and it was delicious???
Rebecca W says
Just made this cake today for my dad's birthday. It came out so tasty! The recipe was very easy to follow (especially when paired with the video). I made two 6x3" cakes, so I added too much chocolate drip to the top. Oops! I ended up with a 'double drip' because the extra I added on top oozed over the sides after I put all the toppings on. But it was still very delicious! Looking forward to trying more of your recipes and cake decorating techniques! Thanks!
Sirat says
I made this cake it was super tasty and yummy I want to show you where can I upload it ? So I can reach you
The Sugar Geek Show says
You should join our facebook group sugar geeks!
Vickie says
Can I freeze the cakes and frost later?
The Sugar Geek Show says
Yes you can
Jennifer Roach says
If I wanted to make this for a 2-tier 10 inch cake, how would I adjust the recipe according? I'm not used to the "servings" option instead of cups of batter. Thank you!!!
Christine Tran-Boynes says
Can cake flour be used in lieu of AP flour? And what baking time do you recommend for three 6”x2” round pans? Thanks!!!
The Sugar Geek Show says
You can give it a try but the cake might not rise the same since cake flour is much softer. My 6" cake pans take about 30 minutes to bake but your oven might need more or less time. bake until a toothpick comes out with only a few sticky crumbs
Shilpa says
It looks so delicious and this is the easiest and the best chocolate cake that everyone enjoys.
Sherron says
In your video you added buttermilk first to the dry ingredients and added milk when adding the wet ingredients. How much regular milk did you add. Can you explain please. Thank you
The Sugar Geek Show says
I think the way the video is edited it just makes it look like I'm adding milk twice but it's just the buttermilk. You add it in with the eggs, oil and vanilla then mix for 2 minutes before adding in the coffee
Shaneik says
Hey just come across this video and your channel and I LOVE IT!!! If am using 9 inch pans does the quantity of the ingredients remain the same?
The Sugar Geek Show says
Yes but your cake layers will be slightly shorter
Jenny says
Does this cake hold well under fondant?
The Sugar Geek Show says
sure does!
Jenny says
It worked GREAT under fondant!! Thank you so much!!
lina o says
hello, thank you for sharing this recipe I just want to ask if I could use this cake for tiering. thank you ?
The Sugar Geek Show says
Yes you sure can
MEGHAN says
I have a question! When I make chocolate cupcakes I usually make a doctored cake mix but just before going in the oven I add a tsp sized ball of chilled ganache and bake. Is this possible with scratch cake recipes or will it mess up the baking process? I'm trying to reworks my favorite combinations into scratch recipes. Thank you!
The Sugar Geek Show says
I don't think that will work for scratch recipes but you should give it a try! I've never heard of that 🙂 Might be a new technique that's all you 😀
Renee says
Hi, if I want to add melted chocolate to the recipe, how much quantity would be suitable?
The Sugar Geek Show says
I typically add 8 ounces of melted and cooled chocolate
Saira says
Hi liz if I do not have natural cocoa powder only deutch processed ones do I need to make any alterations to the recipe.? . I live in tbe uk and most powders are alkaline...
Really want to make this asap x
The Sugar Geek Show says
You can substitute, here is an article for more info https://sugargeekshow.com/news/dutch-processed-cocoa-powder/
Laurie says
How can I adjust the cake recipe for two 6x2 round cake pans? I’d like to make it for Valentine’s Day. When I make regular-sized cakes, I always give away a huge hunk and I’d like to avoid that.
The Sugar Geek Show says
I would cut the recipe in half
Angel Marie says
What can I use instead of buttermilk?
The Sugar Geek Show says
You can replace 8 ounces of buttermilk with 8 ounces of regular milk plus 1 Tablespoon white vinegar or lemon juice. Stir to combine and wait until it thickens then add it in. Adjust the amount of milk and vinegar according to the recipe
Jess says
I just made this recipe yesterday and turned it into cupcakes. I loved how it was all in one bowl and there was no reverse creaming method. Also I love how you included the measurements in cups because I was making so many cakes that day that I was way to lazy to weigh my ingredients. I baked my cupcakes for exactly 16 minutes and then removed them and just left them in the baking tray so that I wouldn't overbake them. They turned out perfect. They sunk a little bit in the middle but not much and they were going to get covered in icing anyways so it didn't matter to me. This batch made a lot of cupcakes. 24 regular sized and I think I also got about 22 mini sized as well. I paired this along with your easy chocolate butter cream and it was delicious.
Julie G says
This is an excellent recipe! My cakes baked up nice and high, and were flat on top which is perfect. I actually forgot to grease the pans (!) but had luckily put parchment in the bottom. After cooling in the pans for 15 minutes, I just gave the pan a shake and they came right out. Whew! Used your Ermine Frosting and have a delicious dessert! Beautifully, moist chocolate cake with a perfect frosting.
The Sugar Geek Show says
Yay! I'm so glad!