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?
- Oil
- Sugar
- Eggs
- Buttermilk
- Vanilla
- Unsweetened Cocoa Powder
- Flour
- Baking Soda + Baking Powder + Salt
- Hot Water
- Butter
- 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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Love at First Sight Chocolate Cake
Equipment
Ingredients
Chocolate Cake:
- 1 ¾ cup Flour
- 1 ¾ cup Sugar
- ¾ cup Cocoa high quality
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- ½ cup Oil canola or coconut oil
- 2 Eggs
- 1 cup Buttermilk
- 1 ½ teaspoons Vanilla
- 1 cup Hot Water
Chocolate Buttercream:
- 1 ½ cups Butter softened
- 1 cup Cocoa
- 5 cups Powdered Sugar
- ⅓ cup Cream Half n Half or Milk
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.
- In mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together. The batter will be liquidy but that's a good thing -- it will create a moist cake.
- Spray two 9-inch cake pans with non-stick cooking spray. You can also use three 8-inch cake pans for this recipe. Pour batter evenly into each pan. Bake at 22-27 minutes. Place toothpick or cake tester in the center of the cake to check if it comes out clean.
- Let cool before frosting.
To make Chocolate Buttercream:
- In mixing bowl, cream together Butter, Cocoa, Powdered Sugar, and Cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once the cake has cooled and has been removed from pans, frost each layer with frosting.
- Top with chocolate shavings, chocolate chips, sprinkles, M & M's or whatever your heart desires.
Video
Notes
Go get a fork, a plate, and dig into the best chocolate cake on the planet.
Happy Baking!
Brenda
Best cake EVER. It’s so perfectly moist and rich! It’s become a total staple in my house!
Julie
This is a great cake - I’ve replaced the hot water with 1 cup hot decaf coffee. It adds depth to the chocolate flavor without adding the flavor of coffee. Also when keeping over the next few days, I find if you just put plastic wrap on the exposed cake without putting plastic wrap on the rest of the frosted cake, it stays perfectly and keeps the cake from getting messy.
Kayla
Seriously INCREDIBLE cake… we can’t get enough of it! 5 stars from us!!
Laura
I have done both 3 and 4 - 6 inch pans with the recipe as is. Even in 3 pans the layers just fill my 2 inch deep pans once baked
JUNE FREDERICKS
This "Love at First Sight Chocolate Cake" is the best Chocolate cake I have ever made.
I've made a lot a different recipes and this is now my all time favorite recipe .
The icing is as delicious as the cake itself and makes frosting and decorating very easy too.
I do add an extra cup of confectionery sugar to the frosting recipe .
It made it sweeter and easier to make the decorations.
Everyone that has tasted this chocolate cake has also said it is the best they have ever eaten .
.
Christine
WOWZA! You weren't kidding when you said this cake would quiet the loudest bear! Lol.
Well, it did. Thank you so much for the great story and even better recipe!
Gabby
Do I cut the recipe in half if I want to use 3, 6 inch layer cakes?
Laura
I have done both 3 and 4 - 6 inch pans with the recipe as is. Even in 3 pans the layers just fill my 2 inch deep pans once baked which gives a nice sized cake.
Lisa
Can this cake cope with ganache and fondant on top? Considering using it for a 3 layer wedding cake!
Linda
I put buttercream on it and covered that with fondant for a 2 layer 12” round cake. Held up very well.
Nicole
The moistest cake I've made! I cut the sugar by a bit, and it turned out just the way I wanted. I frosted the cake with a chocolate swiss meringue buttercream and filled it with homemade cherry compote for a New Years party. Everyone loved it, and the guests even requested the small amount of leftovers for breakfast the next day!
Kara
Turned out great! Used this for my son’s birthday cake.
Pam
OMG I baked this cake for the first time for my family Christmas dinner. It was awesome, the best ever. I used vegetable oil and did 1/2 cups hot water and 1/2 cup hot coffee in place of the 1 cup hot water. In the frosting I used 1/3 cup evaporated milk and it was prefect. Super moist and delicious. I also make it in a Bundt pan and baked for 30 minutes then I took it out of the oven and let it sit for 5 minutes and put it in the freezer for 50 minutes took it out and frosted it and took it to the dinner. All I can say is awesome. Thanks so much for the wonderful recipe. First cake I ever baked for scratch.
Karen
Such a great chocolate cake! Turned out perfectly and received rave reviews at Thanksgiving dinner. Very decadent and rich but also perfect for chocolate lovers. A keeper!
Dana E
Best Tasting Chocolate Cake Ever!
It’s sinfully delish!
Deborah Smith
I have request for this chocolate cake.I never have any left over.My family and coworkers love it.It’s great for cupcakes also. Very delicious cake and cupcakes.
Linda
Made multiple sizes of this cake for a huge birthday cake (2 x 12”; 2 x 9”). Everyone raved about how moist a flavorful this cake was. I frosted with another site vanilla buttercream which complimented the chocolate cske.
Definitely a keeper!!
Lorena
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
times a million. My last meal would be Melissa’s orange chicken and this cake. This chocolate cake will be the most delicious thing you ever put in your mouth, worth every single calorie.
Kaila
Ohhhhh my goodness!!!!! This had to be the cake from Matilda! I’ve been wanting to make this since I found the recipe and finally I made it last night. Two words: smash hit! I was worried because I didn’t have 9-inch pans; I had 3 6-inch pans and they were dark-colored and shallow. I lowered the oven by 25 degrees and they still came out moist and done in 23 minutes. Nonstick spray worked like a charm. Even my mom who is very particular had no complaints.
Dana Morrison-Miller
I found this delightful, rich, most chocolate cake recipe several years ago and made it for my husband's birthday. Incredible! When I tried to find it again last year I couldn't, and ended up with another recipe that was very disappointing. This year I searched and searched until I found this recipe, and I'm super excited to make it again!!! Thank you!
Greg Lawrence
Tried this recipe years ago for my wife’s birthday cup cakes and you right it is the best we ever had!
We wanted to know if we can substitute gluten free flour or if you have another recipe for gluten free?
Sandy
I have to be gluten free & I've made this cake a few times using gluten free flour so yes you can use the cup for cup gluten free flour & it turns out great! I use Bob's Red Mill cup for cup. I also use coconut palm sugar instead of regular white granulated sugar just to be as low glycemic as possible, which works well as a 1 to 1 plain granulated sugar replacement in all the recipes I've tried. 😉
Margaret
Sandy, my cousin is gluten intolerant and allergic to eggs. Made this cake with substituted ingredients and it turned out lovely. Nice to know you can get a lovely cake with alternative ingredients
Brenda Courtney
Ok, so I just made this and my cousin is visiting. She is a wonderful cook having lived all over the US as her husband was a Navy recruiter...She just told me "This is the BEST chocolate cake I have ever had". Now that's something I will have to agree with her!! This cake is what my kids would call the "bomb diggity"!!!!!! YUM!!
Sunty
I love all your recipes but unfortunately they don’t come out exactly as they should because the measurements are in US and not in the standard metric that we use both in Europe and the UK. I am a qualified pastry chef but still find it almost impossible to get satisfactory results using US measures. BTW, this is an issue for all of us over the pond! Might I politely suggest that you take into consideration including the metric option as so many other US bloggers are now doing? Thank you!
TW
A qualified pastry chef and you have issues with converting to the metric system? I am not a qualified pastry chef and also over the pond and I have no trouble using either measuring system. It is very easy to even google the conversions. Easier would be to have both measuring tools for cooking! I have both on hand just for this reason. Problem solved!
Pam
I’ve made this cake at least a hundred times and get rave reviews each time. I’m not a pastry chef but a home baker and sell cakes. Might I suggest you use US measurements to achieve the perfect chocolate cake.
Susan
Sunty,
When using US measurements it is important to scoop flour into measuring cups a certain way. Use a teaspoon to scoop flour into measuring cup a little bit at a time. Take the flat back of a butter knife to scrape excess flour off top of the cup. If the measuring cup is used to scoop the flour it becomes compacted, therefore adding too much flour to the batter. I get a consistent cake every time. I hope this helps.
Becca
Hi, I would like to make this chocolate cake using a quarter sheet pan. Can you recommend how much I need to adjust the ingredients based on a quarter sheet pan? I appreciate your help!
Darriet
If I don’t have canola oil and coconut oil can I use vegetable oil
Nicole
Going to try this one out! Question...how would you store this if making the night before an event? Do you store in fridge...or covered left out?? Thank you
Modern Honey
Hi Nicole! I just keep it covered and leave it out at room temperature. The cake soaks up some of the frosting and it makes it even moister. It tastes awesome the 2nd day!