The BEST Chocolate Cake Recipe in the world. This moist, rich chocolate cake with chocolate frosting is one of the most popular cake recipes. This 5-Star Rated Chocolate Cake Recipe is the best homemade chocolate cake. Everyone will ask for this Chocolate Birthday Cake for every single birthday celebration!
The Best Chocolate Cake Recipe
Everyone loves this homemade chocolate cake recipe...just read the reviews!
I have been on a baking quest for years....trying out every single chocolate cake recipe that I can get my hands on. It's my duty as a baker to ensure that I test them all, right? I wanted to test out every baking method, different ingredients, all types of brands of cocoa powder, butter vs. oil in cakes...all to find the best chocolate cake recipe.
My sister-in-law owns her own cake business and is the baking goddess. Years ago, she decided that every Sunday she was going to test out a different chocolate cake recipe. She did this for months on end and through her exhaustive research, she found her favorite.
This Love at First Sight Chocolate Cake is an adaption of her ultimate cake and it's everything a perfect chocolate cake should be - rich, moist, fudgy, and the best chocolate cake you will ever eat. We've done the research for you so you don't have to. This is a 5-star rated moist chocolate cake with chocolate buttercream frosting.
I have been baking ever since I can remember with my Mom and Grandma. They have taught me so much over the years about baking and I will be sharing all of the tips and tricks I have learned to make a perfect homemade chocolate cake. There are tricks of the trade to make sure the cake easily comes out of the pan and how to frost the cake so the frosting comes out smooth. Baking is all about ratios and you have to find that perfect balance. Here are some of the most important things I have learned about the art of baking cakes.
What ingredients are in Chocolate Birthday Cake?
- Unsweetened Cocoa Powder
- Baking Soda + Baking Powder + Salt
- Hot Water
- Powdered Sugar
- Heavy Cream
The cake is super moist as a result of using both oil and buttermilk. The buttermilk creates a tender crumb. The hot water (or you can use hot coffee) makes it extra moist and helps to dissolve the baking soda and activate it.
The chocolate buttercream frosting is made with sweet cream butter, unsweetened cocoa powder, powdered sugar, and heavy cream.
What type of Unsweetened Cocoa Powder should I use in cake recipes?
According to America's Test Kitchen, "Cocoa powder is the chocolate liquor that is processed to remove all but 10-24% of the cocoa butter. Cocoa Powder comes in natural and Dutched versions. Dutching raises the cocoa powder's pH levels, which neutralizes its acids and rounds out its flavor. Both natural and Dutch cocoa will work in recipes. Dutch-processed cocoa will produce baked goods with a darker color and moister texture."
If you notice in the photos of my Love at First Sight Chocolate Cake, I used two different types of cocoa powder, which creates different hues.
The chocolate cake recipe photos at the top of the post use a Guittard Dark Dutch Cocoa Powder. This is a true black cocoa powder with an intensely deep, rich flavor thanks to a 10-12% cocoa butter content.
The homemade chocolate cake recipe photos below use a Callebaut Dutched Cocoa Powder. It has a warmer color with reddish-brown notes. It is slightly sweeter than the dark dutch cocoa powder. I find this unsweetened cocoa powder in the bulk section at Winco. It is much less expensive at Winco, than you can find online.
You can top this dark chocolate cake with chocolate shavings or chocolate sprinkles. This chocolate birthday cake is the perfect cake to bake for any celebration!
How to make the PERFECT CHOCOLATE CAKE:
- Oil works best in chocolate cakes (in my humble opinion). Even though I am the biggest butter fan, adding oil to a chocolate cake batter creates a moist texture. I have used both canola and coconut oils and both turn out beautifully. When I use melted coconut oil, there is surprisingly no coconut oil taste in the cake. My favorite baking appliance when making cakes and cookies is my KITCHENAID MIXER. You can find all types of colors and sizes by clicking HERE.
- Cake flour does make a difference in the tender crumb of the cake but you can substitute all-purpose flour.
- A high-quality cocoa powder can change the depth of chocolate flavor. I use Callebaut Cocoa (which I find in the bulk section at Winco. It is so inexpensive when you buy it from the bulk bins. You can buy as little or as much as you need).
- Using both baking soda and baking powder gives it the best rise. Homemade cakes don't puff up as much in the middle as boxed cake mixes do so don't be surprised when they are a tad flatter. It makes them so much easier to stack and frost.
- Buttermilk is a must because it gives it the melt-in-your-mouth texture.
- Don't overbake your cake. You want that moist, tender crumb so watch it carefully.
- My favorite baking pans are these ones -- Wilton 8 Inch Round Pan and USA Round Cake Pan, 9 inch. A flat spatula to frost a cake is essential and is only around 5 bucks -- Wilton Angled Icing Spatula.
- Spray the pans with non-stick cooking spray. After baking, let the cakes cool for about 15 minutes before removing them from pans. If you want to make them extra easy to frost, stick them in the freezer for about 20-30 minutes. Remove from freezer when ready to frost.
- Spread a thin layer of frosting called a "crumb coat" all over the cake. This helps to smooth out the crumbs to prepare for the final coating of frosting. It is like a primer for a cake.
Every Valentine's Day, I make my husband his very own chocolate cake. The problem is that he goes to work, leaving me at home staring at a triple layer chocolate layer cake that is begging to be eaten....by me. Oh, the torture. But I always say that if I am going to eat the calories, make it worth it. This cake is worth every single calorie, I promise.
This is also our most requested birthday cake. This chocolate birthday cake with chocolate frosting is always a crowd-pleaser!
So what's with the name -- Love at First Sight Chocolate Cake?
I was fresh out of high school and about ready to embark on my freshman year in college when I met HIM. You know the guy that stops you in your tracks and makes your jaw drop to the floor. He was sipping water out of the drinking fountain at a college dance and my friend grabbed me and said, "did you just see the eyes on that guy?"
I looked over to see this tall, dark, and handsome guy with piercing blue eyes walking down the hallway. My friend, who felt that she just found her soulmate, ran after him to ask him to dance. I tried to play it a little bit cool even though my heart was beating out of my chest at first glance.
As we walked outside to the dance, the music was starting to fade as a slow song begun. I was standing in a large group of friends when I felt someone tap my shoulder. I turned around to see "him." He was even better looking close up and I didn't think that was even possible. He asked if I wanted to dance and of course, I answered a resounding "yes" as he grabbed my hand to guide me to the dance floor.
The connection was instant and undeniable and I thought to myself that I didn't want it to end. Lucky for me, before the end of the night he asked for my phone number and I was one giddy girl all the way home.
So that "love at first sight" encounter actually turned into real life, true, unconditional love. This guy eventually got down on one knee in a small fishing boat in the middle of the lake, surrounded by candlelight to ask me to marry him.
I was a young 20-year old who had a lot of life to figure out but we decided that we were ready to grow together - to learn, to make mistakes, and to eventually start a family together. We will hit our 20 year anniversary this November (woo hoo!) and I love him so much more now than the day we got married.
Let's get back to this Love at First Sight Cake because I am falling in love with this more and more by the minute. This is seriously the BEST Chocolate Cake Recipe.
What cake pans should I use?
To make this homemade chocolate cake, I usually use three 8-inch cake pans to make three thin layers. You can also use two 9-inch thicker layers, if you prefer. To see which brand is my favorite, you can find the links above. This chocolate cake recipe makes at least 12-24 slices of cake, depending on how you slice it. It is the perfect chocolate birthday cake to feed a crowd!
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Go get a fork, a plate, and dig into the best chocolate cake on the planet.
I made this recipe about 30 times. Absolutely amazing.
Hi, I've been asked to make a chocolate wedding cake for a friend, I have never made a wedding cake before can I ask would this cake stack well, I'm looking to make stepped, 3 layer cake. Many thanks
Can you bake this in a 9 x13"pan? What temperature and time would I use?
If you want to bake a chocolate cake that will make you go, “Oh my god,” and which will then melt in your mouth, this is the one. I made this yesterday, and the amount of adoration given to this cake is no joke. I found Melissa’s site because in the middle of the night a few weeks ago I suddenly got a craving for orange chicken, of all things, and her orange chicken recipe came up, which is absolutely amazing by the way. I have so many cookbooks, but I keep returning to Melissa’s recipes because they are so over the top delicious.
This cake is scrumptious! Most definitely a crowd-pleaser.
I made it to use as a wedding cake. 3 8 inch round pans, a total of three batches so I could choose the best and have a couple of extras.
Flavor is on point. the crumb is very very crumbly so it is best to work with it when it is frozen. It defrosts quickly. If you do not use a soft buttercream, the frosting will pull/fall off the edges of the cake full of crumbs. So use buttercream, do your crumb coat, refreeze it, then ice the cake.
It is so soft that it needs to be supported if it is a tiered cake.
This was my bottom tier and though I put 5 thin straws in it to hold up the top tier, I should have put more or used thick bubble tea straws because it bulged out on one side.
Also, the cake does not cut clean because of how tender it is. Neither the caterer nor I could get a clean cut on this cake at room temperature. That being said, I loved using this recipe. The only thing I might change is making it a touch denser for stability.
Would highly recommend!
I’m making my own wedding cake and thought about trying this one. How would you suggest making it denser? The other recipes I’ve used (in trial) have been to dense and not at all moist. I’d love a moist cake but know I’ll need it to also be dense to hold up my tiers.
This is the first Chocolate Cake recipe that made my eyes flow with tears. Your love story that you included is wonderful! I only wish you had a recipe for a time machine and I could go back and save her before cancer got to her. :'( It WAS love at first sight! I look forward to making this delicious Love at First Sight cake!
Just made this cake and it was a huge hit! This will be a recipe I’ll hang onto and pass on. Thank you for all the tips! I am going to try subbing the water for hot coffee next time.
I made this cake into cupcakes, they took 15 minutes to bake. When I took them out of the oven most of them had sunk in the middle. I was disappointed and doubtful that I would like them. But I let them cool and tried one, or two. They are the best tasting chocolate cake ever!!! For me they were not love at first sight but, love at first bite. I used ghirardelli cocoa and again they were mind blowing good!
Awww love to hear this...thank you so much! They sound fabulous!
How long do I bake for cupcakes? And how full do I fill the cups? This is my son's favorite cake and I'm making them today for his Engagement party!
Thanks so much!
I love chocolate cake and this recipe looks delicious, an easy cake to make. Thanks for sharing it with us.
box of cake
I really appreciate, you written well and helpful blog for those regarding cakes. I will follow and share these cake related blogs.In this blog cakes’ pictures are looking very awesome.
This IS the best chocolate cake recipe. Ive used it for so many birthday cakes and it's always a hit. If you use coconut oil you have to make sure you don't waste time mixing the wet and dry ingredients together, the first time I made it I let my coconut oil harden in the bowl with the cold milk, which resulted in the oil all rising to the top of each cake. However the coconut oil adds such a nice flavor!! This is the cake I will always come back to.
Does the recipe call for cake flour or ap? It just says flour so was wondering if it’s the correct measurement if I use cake flour!
I absolutely LOVE love this cake! I have made it several times and everyone raves about it! Now...I have a ladies meeting at church and I want to make cupcakes with this recipe. Can I do that??????
Ive made cupcakes with this recipe twice without issue (two tier cakes more often)! I pour 1/2 to 3/4 cup full, dont recall if how many cupcakes it yielded though! Roughly two dozen?
Hi did you use this recipe to make a two-tiered cake? Did it hold up? Worried that this cake is too moist to stack for a wedding cake.
Best chocolate cake EVER!!!
Are you using sweetens coco or unsweetened? Please reply!
Ive always used unsweetened cocoa in this recipe. My go to chocolate cake recipe always!!
Hi , it’s indeed a very good recipe. Just tried it today. Icing also tastes amazing. But just a question, as to why the Sides of the cake break when I cut it into half.Where did I go wrong? It was very delicate luckily the whole thing didn’t break. Should I have let it cooled down enough before cutting into half.
Hello! I absolutely love this recipe! I have a question and I feel dumb for asking, but if I wanted to make white icing, could I use the same icing recipe and just not add the chocolate? I'm just wondering if it would taste okay or too buttery...
This was undoubtedly the best chocolate cake ever! I do have a question, however. If I wanted to make cupcakes, would the recipe change at all? I'm still a novice baker so I don't know if changes need to be made for this. Thanks!
Hi! If I wanted to make this with 3 layers using 6 inch pans, how would I modify the recipy? Thank you!