Best Chocolate Cake

This Best Chocolate Cake is a rich, moist, and fluffy dessert that delivers deep chocolate flavor in every bite. It’s layered with a decadent chocolate frosting that’s smooth, creamy, and perfectly sweet. Whether you’re celebrating a birthday, holiday, or just craving a classic indulgence, this homemade cake is a showstopper.

Why You’ll Love This Recipe

• Deep, rich chocolate flavor thanks to Dutch-processed cocoa and espresso powder

• Incredibly moist and fluffy texture

• Perfectly balanced sweetness that doesn’t overwhelm

• Classic, crowd-pleasing dessert for any occasion

• Freezes beautifully for make-ahead ease

• Customizable with mix-ins, fillings, or toppings

• No boxed mixes – 100% from scratch

• Foolproof even for beginner bakers

• Makes a stunning 3-layer cake

• Perfect with coffee or  milk

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1¾ cups all-purpose flour

• ¾ cup cocoa powder (Dutch-processed)

• 1½ teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1½ cups buttermilk

• 1 teaspoon espresso powder

• 1 teaspoon vanilla extract

• ¾ cup vegetable oil

• 2 cups sugar

• 3 large eggs

For the Chocolate Frosting:

• 1½ cups butter, softened

• 5 cups powdered sugar (more or less to adjust consistency)

• ¾ cup cocoa powder (Dutch-processed)

• ½ teaspoon salt

• 2 teaspoons vanilla extract

• ⅓ cup heavy cream (or more, as needed for texture)

directions

1. Preheat oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper or coat with baking spray. Set aside.

2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In a measuring cup, combine buttermilk, espresso powder, and vanilla extract. Stir until dissolved.

4. In a large mixing bowl or stand mixer fitted with a whisk attachment, beat together vegetable oil and sugar for about 2 minutes.

5. Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.

6. Alternate adding the dry ingredients and buttermilk mixture into the wet mixture, beginning and ending with the dry. Mix just until combined.

7. Divide the batter evenly between the three prepared pans.

8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.

9. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

10. Meanwhile, make the frosting: In a large bowl, beat the softened butter until smooth.

11. Add powdered sugar, cocoa powder, salt, and vanilla. Beat on low to combine, then add heavy cream and beat on high until fluffy. Adjust with more sugar or cream if needed.

12. Once cakes are fully cooled, frost and stack them to assemble. Decorate as desired and serve.

Servings and timing

• Servings: 12

• Prep time: 25 minutes

• Cook time: 30 minutes

• Cooling time: 1 hour

• Total time: 1 hour 55 minutes

Variations

• Chocolate ganache filling: Add a layer of ganache between each cake layer.

• Mocha twist: Add ½ teaspoon coffee extract to the batter and/or frosting.

• Double chocolate: Stir chocolate chips into the batter for extra richness.

• Fruit filling: Add raspberry jam or cherry preserves between layers.

• Peanut butter frosting: Swap out the frosting for a creamy peanut butter version.

• Vegan option: Use flax eggs, plant-based milk with vinegar, and vegan butter.

• Gluten-free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

storage/reheating

• Room temperature: Store covered cake at room temperature for up to 2 days.

• Refrigerator: Keep in an airtight container for up to 5 days. Let come to room temp before serving.

• Freezer: Freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw overnight in the fridge.

• Reheating: Microwave individual slices for 10–15 seconds to soften and warm slightly.

FAQs

Can I make this chocolate cake ahead of time?

Yes. Bake the layers up to 2 days in advance, wrap them tightly, and store at room temperature or freeze.

Can I use natural cocoa powder instead of Dutch-processed?

Dutch-processed cocoa is preferred for its mellow flavor and color. You can substitute natural cocoa, but it may affect the taste and texture slightly.

What does espresso powder do in chocolate cake?

Espresso enhances the chocolate flavor without making the cake taste like coffee.

Can I make this recipe as cupcakes?

Yes. This batter will yield approximately 24 cupcakes. Bake at 350°F for 18–22 minutes.

How do I prevent my cake layers from sticking to the pan?

Use parchment paper or a generous coat of baking spray to line the pans thoroughly.

Can I reduce the sugar in this recipe?

You can reduce the sugar slightly, but the texture and flavor may be affected. Start by reducing ¼ cup.

What’s the best way to frost a layered cake?

Use a crumb coat first, chill for 15 minutes, then apply the final frosting layer evenly.

Can I use a different size cake pan?

Yes. You can use two 9-inch pans and increase the baking time slightly. Always test with a toothpick.

Can I make this cake dairy-free?

Use plant-based buttermilk (nondairy milk + vinegar), and substitute dairy-free butter and cream in the frosting.

Does this cake need to be refrigerated?

Only if it’s frosted and stored for more than 2 days, or if your kitchen is warm. Otherwise, room temp is fine.

Conclusion

This Best Chocolate Cake recipe is a classic for a reason—rich flavor, moist crumb, and luscious frosting come together to create a dessert that’s sure to impress. Whether it’s for a birthday, holiday, or just because, it’s a go-to recipe that never fails. Try it once, and it might just become your favorite chocolate cake of all time.