The Best Chocolate Cake Recipe {Ever}

User Reviews

5.0

15,177 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    45 mins

  • Servings

    24

  • Calories

    124 kcal

  • Course

    Dessert

  • Cuisine

    American

The Best Chocolate Cake Recipe {Ever}

The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!

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Ingredients

Servings
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 /4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 /2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon espresso powder homemade or store-bought
  • 1 cup milk or buttermilk, almond, or coconut milk
  • 1/2 /2 cup vegetable oil or canola oil, or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Chocolate Buttercream Frosting Recipe
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Instructions

  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing them with homemade chocolate pan release.

For the chocolate cake:

  1. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  2. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  3. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
  4. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  5. Frost the cake with Chocolate Buttercream Frosting.

Notes

  • The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo
  • Nutritional Information: Calculated for the cake only and does not include the frosting.
  • Freezer Friendly: Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze for up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost.
  • High Altitude: If you live at a high altitude, adjust the recipe based on the altitude of your area. 
  • Metric Conversion: (11/2023) The recipe has been updated to include grams for ingredient measurements. See the ingredient notes below for information on key ingredients. 
  • Ingredient Notes: 1. Kosher salt - I use Diamond Crystal Kosher Salt. If you substitute with Morton's Kosher salt, fine sea salt, or table salt, you will only need half the amount of the salt called for in the recipe. 
  • Kosher salt
  • Kosher Salt
  • Kosher salt
  • Milk - The grams in the recipe are for whole milk and buttermilk.
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Nutrition Information

Show Details
Calories 124kcal (6%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 15mg (5%) Sodium 178mg (7%) Potassium 114mg (3%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 229IU (5%) Vitamin C 1mg (1%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 124 kcal

% Daily Value*

Calories 124kcal 6%
Carbohydrates 27g 9%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 15mg 5%
Sodium 178mg 7%
Potassium 114mg 2%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 229IU 5%
Vitamin C 1mg 1%
Calcium 34mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

15,177 reviews
Excellent

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