Best Chocolate Cake Recipe
The BEST Chocolate Cake Recipe in the world. This moist, rich chocolate cake with chocolate frosting is one of the most popular recipes on Modern Honey. Everyone loves it…just read the reviews! This chocolate cake recipe has a 5-star rating for good reason!
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?
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.
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.
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.
- 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 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!
Watch this video to see how EASY it is to make the perfect homemade chocolate cake from scratch:
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The BEST Chocolate Cake Recipe in the World. This decadent chocolate cake is rich, moist, and will cure your chocolate cravings.
- 1 3/4 cup Flour
- 1 3/4 cup Sugar
- 3/4 cup Cocoa high quality
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1/2 cup Oil canola or coconut oil
- 2 Eggs
- 1 cup Buttermilk
- 1 1/2 teaspoons Vanilla
- 1 cup Hot Water
- 1 1/2 cups Butter softened
- 1 cup Cocoa
- 5 cups Powdered Sugar
- 1/3 cup Cream Half n Half or Milk
- 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.
- 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.
*This recipe makes three 8-inch thin layers to two 9-inch thick layers. If you would like to make a thick triple layer cake, 1 1/2 times the recipe and use three 9-inch cake pans.
This is one baked good that gets even better the next day if covered.
Go get a fork, a plate, and dig into the best chocolate cake on the planet.
Happy Baking!
Can you also make this cake in a sheet cake form?
You can usually put a 3 8inch pan recipe into a quarter sheet cake.
I don’t really bake at all and this was my first attempt at from scratch and three layers. Everyone said it was the best cake they ever had! I couldn’t have been more puffed up! Thanks so much for the easy instructions. I did switch the water for coffee. I made a chocolate ganache sauce that I tried to pipe over sides 🙂 I didn’t know to let it cool so it ran but tasted really good. Overall, I couldn’t have asked for a better first baking experience and I thank you so much! Only problem is now I’ve got people asking for their chocolate cake so now making two more.
Hello, I’m very excited to make your cake this weekend! Only one question- I’m not very comfortable with baking in layers so I wanted to know if I could put the whole batter in a 9 inch pan and then cut 2 layers from it once it cools?
Haven’t tried the cake yet, it is for a birthday party tonight. I just had to.come and say that this may be the best chocolate buttercream I’ve ever worked with! So easy to get an smooth finish. I did however have to.add more cream than the recipe called for.
Hi.
I am going to make a 3-4 tier wedding cake for my friend and I wonder if this recipe work for the purpose because rhis is oil-based.
Have you ever tried sracking?
Thank you!
Did u have any luck stacking this recipe? Thanks
Hi,
I recently made my daughters 3 tier wedding cake and it was fantastic. I will admit that I half expected it to be in a big mess on the table at the venue after the wedding…..my first ever wedding cake….the pressure was on. Everyone loved it. Just remember to. It be stingy when using the dowels. Good luck
Hi Margaret! Thank you for trusting my recipe to make a wedding cake. I am so glad it turned out so well. Thank you for sharing!
Thank you for sharing this five-star recipe. I’ve dined at a lot of five-star restaurants, and this cake beats all the places I’ve been at, hands down. I am definitely trying some of your other recipes as well.
That was supposed to read……“don’t be stingy with the dowels for supporting the cake”
Any alternative for eggs??
OMG!!!! This is the absolute best cake I have EVER baked! I just baked a couple 4inch cakes for the love of my life, for our VDay celebration tonight, and cupcakes for his kiddos and mine. I have yet to frost them, but am SO ecstatic from the cake alone, I had to post a review NOW! Here’s to many more years of love and the perfect chocolate cake!!!
Ok, I have read many great reviews, not many answers to questions. So can this be made in a Bundt pan, or cupcakes or 9×13??????? I want to bake this today 2-18-2020
Hi, i think she said from the above information that you can use can use two 9-inch pans for thicker layers from the recipe.All the best i will also be using this recipe,i seems to be a good recipe from the reviews,
Wow!! I am amateure baker, but I have tried several recipes for chocolate cake trying to find the perfect one and your is the winner!! It’s perfect because you can taste the amazing chocolate, but not overwhelming and the frosting is rich so they make the perfect combination!! I am so glad I left the coffee out my preference is now without it!! My now forever chocolate cake recipe! My friends devoured it all!! I helped lol
Hello. I will be making this cake on Saturday of this week and was wondering if the wet ingredients…buttermilk, eggs, butter, half & half…need to be at room temperature? I’m still a novice with baking and I really want this cake to turn out really good. Thanks.
I agree, best ever tasting cake! I need to cut into it to make a spiral cake for my sons construction party theme. It did not stay sturdy in some areas. Any pointers on how to make it a bit sturdier without compromising flavor? Thank you.
I have made this cake twice so far- each time it was amazing!
I made some modifications, though, due to dietary considerations.
Dairy doesn’t agree with me. So the first time I made it- instead of the cup of buttermilk, I used 1/2 cup of oatmilk strawberry rhubarb yogurt alternative (couldn’t taste the strawberry rhubarb at all- but I wanted the creaminess) and 1/2 cup of almond milk.
It was wonderfully moist!!
Sometimes a lot of oil also causes me problems, so the second time that I made it, I only added 1/4 cup of oil and substituted a 1/4 cup of applesauce- (along with the yogurt alternative in lieu of the buttermilk) and it was still wonderfully moist!
I highly recommend this recipe– it is SO GOOD.
You seriously will have problems trying to limit yourself to one slice.
All the way from Zimbabwe. Best Chocolate cake recipe ever. I baked this cake for my Mums birthday, everyone loved it!
When using 1 1/2 of the recipe for 3 thick 9-inch layers, you also 1 1/2 the recipe for the frosting too, please? Thank you in advance; am making it for my birthday tomorrow.
does this recipe make 3 layers or do you have to double it?
this cake was amazing! it wasn’t overpoweringly sweet and had the perfect taste. i think what made it so good was the buttermilk. 10/10 would recommend.
Super Great recipe. I used Crisco Oil, Ghiradelli Dutch Processed Cocoa and baked at 325 degrees.
I will definitely try more of your recipes!
This is my new go to chocolate cake! It is incredibly moist and the chocolate flavor is not over powering it is beyond exquisite.
What would be the baking temperature and time for 9×13 pan?
I plan to bake this cake soon I am not sure if the cocoa is suppose to be unsweetened , the recipe doesn’t specify . If
that is something I should know then my apologies.
No problem at all! It is unsweetened cocoa powder. You can find it in the baking aisle. Hope that helps!
Thank you for getting back to me , I make your orange cake all the time with Honeybell oranges great cake . I am looking forward to your chocolate cake , keep up the good work thanks again .
I love this recipe. I love the cake. 😍 perfect recipe for dry climate, like here in AZ, it was difficult for me to make a moist cake because of no humid. and so i found this one. the cake was soft and moist.
This cake is delicious! Best chocolate cake recipe. I have made it 3 times for my family and it never disappoints.
Absolutely wonderful!!!
Ok, I have read many great reviews. So can this be made in a Bundt pan, or cupcakes or 9×13? I want to bake this this week.
Thanks
Donna, go for it. It’s an amazing cake and will work in any pan. Including cupcakes.
The recipe is for 2, 9inch round.
If you are going to make it in 1, 9×13, make sure that the pan is tall enough so your batter doesn’t spillover.
I guarantee you will love it. Plus after you try it the first time, you will be able to adjust the recipe to any size pan.
Good luck.
I usually have heavy whipping cream on hand as I make biscuits with it. Could I use this for the Chocolate cake recipe or should I use Half &Half, I can get some, no problem. Thank you, Teri Kirby
So, the other day, I made a chocolate cake thinking it was this one, and in my head I was just drooling at the thought of having this cake again. It had been a year since I made it the last time. First bite, I quickly, I mean immediately, realized it was not this chocolate cake recipe. I was sooooooo disappointed. I used so much product, and now what was I going to do. I know, my girlfriend has a husband that loves chocolate, in any form. I shipped it off to him, and tonight, I made this glorious cake. I’m just now sitting down to enjoy my piece of this wonderful cake.
Chocolate lovers, you really must try this cake. You’ll be soooooo glad you did. Score, homer run, touch down. Many thanks to this wonderful lady that posted it.
A recipe to keep forever. Thank you
Perfect chocolate cake recipe! Cake is firm enough remove from pans easily, stands up well to being frosted, and layers stay looking good the next day (cake and icing don’t melt into each other). Has a moist, tender crumb, and it tastes really good! Not overly sweet. Rich, but not too rich. I used cake flour, a cup of hot coffee instead of hot water, and added 1/2 tsp vanilla to the frosting recipe. My go-to!
I have made this cake at least 5 times now- it is the go-to ask for a birthday cake among my friends! I am not a huge chocolate lover- but this cake is amazing and its usually gone before I can even take a picture. I have always topped it and filled each layer with fresh strawberries and I find it is the perfect accompaniment. I highly recommend this recipe- thank you so much for sharing.
I tried your chocolate cake recipe without the layers and frosting as I’m not an expert baker like you. In spite of this, I just want you to know that the finished product was delightfully delicious and wanted to thank you. I enjoyed every slice with my husband, and just can’t get enough of it… it’s so addicting and so moist.. Thank you very much for this masterpiece. By the way, I dedicated this LOVE AT FIRST SIGHT CHOCOLATE CAKE to my husband as this was also how our story started… he fell in love with me during our first encounter.
Thanks again and stay safe!!
Does this recipe do well for cupcakes? I want to make sure they will still come out moist!!
Hi! Am I able to use 2 8 inch round pans for 2 thicker layers instead of 2 9 inch round pans?
Hi! Is the pictured 3 9″ cakes or is it showing what it will look as 8″ layers? That layer size is perfect so I wanted to know what size to make before I begin. 😊
This cake brings back memories from my childhood. I wanted to eat it fresh from the pan without any frosting! I finally got some time to make this bad boy. OH MY GOODNESS! I did make one change to the frosting. As much as we love chocolate, my family prefers vanilla frosting on chocolate cake, so I compromised. I initially eliminated the cocoa and base frosted the crumb coat. For the second application, I only frosted to the top layer (top and side) with the vanilla. I added about a tablespoon of cocoa to the remaining frosting to finish the bottom two layers. I then used a comb tto blend and graduate the chocolate up the sides.
My hubby says it reminds him of the cakes from his 1950’s birthday parties. My mom said it tasted like the cake her mom made in 1944 for her sister’s baby shower. (Mom will be 94 this year and is still a killer cook and baker.)
Melissa, today’s first attempt was ridiculously delicious and moist! THANK YOU!
Can’t wait to get back into the kitchen with some more of your yummy recipes!
Hi there. I would like to use a 3 inch round pan. What would be the temperature and time requirements? Thank you so much!!
Absolutely LOVE this cake! I’ve been making it for bdays for over 2 years now so I thought I would give it a 5 star rating 🙂
Really awesome chocolate cake recipe – I would like to prepare and celebrate with my dearest one.
Here two things we need to understand about your recipe :
1. Looks wise should be excellent – So anyone’s mind will get captured 50%-70%.
2. Roles of our taste buds – they will bring happiness in our mind rest of the percentage
I would like to thank you again -that both of the point are available in your recipe.
My first time making a chocolate cake from scratch and boy was it a hit! Have you scaled this down to 2 or 3 – 6 inch round pans? If so, may I have the scaled down version? Thanks.
I halved the recipe to make 2 6-inch rounds
OMG! This is the best Chocolate Cake Recipe Ever!!
Made this for Fathers Day yesterday. My husband likes a rich dark chocolate cake so I changed the cocoa to 1/2 cup reg Cocoa and 1/4 cup Dark Cocoa. I didn’t have canola oil on hand, so had to use vegetable oil. But cake was still incredible!! I’ll use the canola next time. This will be my only go to chocolate cake from now on. Thank You Modern Honey for sharing!
Could I use this recipe for 6inch cakes
Yes I’ve made it as 6 inch and they still turn out great! I would just say not to fill the pans too full because mine deflated a bit in the middle when I tried to split the batter between 2 6inch pans instead of 3 🙂
How long did you bake the cakes for in the 6” pans.
I halved it to make 2 6 inch cakes
This is the best recipe I have ever found! Not just the best chocolate cake, but the best dessert! I can’t count how many times I’ve made this cake and it always turns out perfectly! And it also makes delicious cupcakes! My favorite way to have it is with the chocolate icing from this post with cherry pie filling between each layer and on top. BEST. THING. EVER. Thank you so much for this recipe, it has been my go to for years now! The amount of smiles I’ve seen because of this cake is astronomical and embodies everything I love about baking! Thank you thank you thank you!
I’ve made this cake five times. It’s now my go-to chocolate cake recipe. It is absolutely delicious!! Perfect every time!
If using All purpose flour do you have to add corn starch?
Great tasting cake but rose in the middle so needed to remove quite a lot to stack neatly. I’m in the UK and I wondered if I could use self-raising rather than plain, baking powder and bicarbonate?
I almost never leave a review for a recipe but this chocolate cake was truly the best one on the planet. I have tried many recipes claiming to be “the best chocolate cake” but none of them ever came close to this one. I used King Arthur Cake Flour and baked it in a 9 x13 foil aluminum pan and made a sheet cake. The cake was insanely moist and delicious even on the 2nd and 3rd day. It didn’t even need the buttercream frosting. We enjoyed it as is! The directions were super easy and clear to follow. Absolutely delicious cake! Thank you! I can’t wait to try some of your other recipes!
Hi could Vegetable oil or sunflower oil be used in the chocolate cake ?thank you.
This cake was definitely a winner. I topped it with the coconut pecan frosting to make a not-German German cake (I like my chocolate more chocolately than German chocolate). I used Saco buttermilk powder. I mixed it up with the water but you could probably add it dry if you knew how much water makes a cup (I usually put in the powder, then a little water and mix it in, then up to the 1 cup line). I baked in three 8 inch Fat Daddio pans, with two pans on the bottom rack and one on top, rotating it so each one got some time in each spot (though I wasn’t super good about EQUAL time).
Hello, can this cake hold up under fondant? Want to make a 2 tier(8,6) wedding cake covered with fondant for a client. Thanks
Did u have any luck stacking this recipe? Thanks
Hi, i know all commented that the sweetness was just right but the frosting is still too sweet. Good thing, i stopped at 3 cups sugar to check the taste. The butter is overpowering but I can’t add more sugar as its already too sweet for me so i used 1 cup of heavy cream instead of 1/3 and added gelatin. The cream is cold so even after mocrowaving the bloomed gelatin, the frosting stiffen up immendiately. I used 1/4 cup syrup from the stemmed cherries to bloom my gelatin. It solved my sweetness issues and the butter taste turned “rich” taste like cream rich taste, loved it!
As per the cake- i opted for coconut oil- wrong move. I should’ve used canola. The coconut is too strong but after all the frosting, it’s not that noticeable. And its very moist. I used 3 8” round pans – it domed on me so i have to trim a lot (means more cake for me yay). I also used the dutch press cocoa on my cake so it tasted dark chocolate very yummy (except the coconut flavor aftertaste if you have sensitive taste like me). Then for the frosting, i used the regular nestle unsweetened cocoa because there are kids who’ll eat the cake too otherwise, i’ll use the dutch press all the way. Great combination love it! Thank you.
Do you have the recipe by weight? I dont have measuring cups at the moment but would like to try this.
I really wish this had been answered. I made this cake a few months back and it was a hit (with german chocolate cake frosting). Then I went to make it for my wife’s birthday and it was a total flop I’m wondering if the flour amount was off, but without weights its really hard to tell, since different flours (and different scooping/sifting/etc. methods) give you different amounts in a cup.
Similarly, weight would be good for the cocoa.
I made a two layer 6-inch cake and halved the recipe. I also cut the sugar down by 1/8 cup, to 3/4 cup for the cake. For the frosting, I like a semi-naked cake because the frosting is just too much if fully iced. I usually end up with enough icing for two cakes and trash it, so this time I made 1/3 of the recipe and used only 2/3 cup of sugar which was plenty for me (it’s like a rich dark chocolate frosting). It’s delicious! All I’m missing now is someone to help me finish it!
Hi there, can you use cake flour for this recipe or is it all purpose flour?
These look amazing!!! Bet they would be really great.