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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.
Why you will love this Homemade Chocolate Cake Recipe:
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: This makes the chocolate cake so moist and tender. I would suggest using a neutral oil such as canola or vegetable oil in this cake recipe.
- Sugar
- Eggs
- Buttermilk: This gives chocolate cake the most tender, melt-in-your-mouth texture.
- Vanilla
- Unsweetened Cocoa Powder: See the section below on how to choose the perfect cocoa powder for baking.
- Flour: I suggest using all-purpose flour or cake flour in this recipe. You can always use half all-purpose and half cake flour.
- Baking Soda + Baking Powder + Salt: This helps the cake to rise while baking in the oven.
- Hot Water: See below as to why it is important to use hot water when making chocolate cake batter.
CHOCOLATE FROSTING INGREDIENTS:
- Butter: I suggest using salted butter to make this chocolate buttercream frosting.
- Powdered Sugar
- Cocoa Powder
- Heavy Cream: You can also substitute half-n-half or milk in place of 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.
Why add hot water to chocolate cake batter?
Adding hot water to chocolate cake batter is a technique that enhances the flavor and texture of the cake. The hot water serves multiple purposes in the baking process:
- Dissolving Cocoa Powder: Cocoa powder can sometimes have lumps or clumps. Adding hot water helps dissolve the cocoa powder, ensuring a smooth and consistent chocolate flavor throughout the batter.
- Intensifying Chocolate Flavor: Hot water intensifies the flavor of chocolate. The heat helps release and amplify the natural cocoa flavors, resulting in a richer and more robust chocolate taste in the finished cake.
- Moisture Retention: The addition of hot water contributes to the moistness of the cake. Moisture is a key factor in achieving a tender and soft crumb, making the cake more enjoyable to eat.
It’s important to note that the hot water is typically added towards the end of the mixing process, after the dry and wet ingredients have been combined. This helps create a well-balanced and velvety chocolate cake. While it might seem unconventional, this technique has been widely adopted in many chocolate cake recipes to elevate the overall quality of the final product.
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 below 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 that are lighter in color 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 —
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.
Tips for making the Best Chocolate Cake:
- Quality Ingredients Matter: Invest in high-quality cocoa powder and chocolate for an intense and rich flavor.
- Room Temperature Ingredients: Bring eggs, milk, and butter to room temperature before using to ensure even mixing.
- Sift Dry Ingredients: Sift together flour, cocoa powder, baking powder, baking soda, and salt to remove lumps and achieve a smooth batter.
- The Boiling Water Trick: Adding boiling water at the end enhances the chocolate flavor and results in a moist crumb.
- Don’t Overmix: Mix the batter until just combined to avoid a dense texture. Overmixing can lead to a tough cake.
How to know when the chocolate cake is done baking?
How to Know When Your Cake is Done Baking:
- Toothpick Test: Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), the cake is done.
- Springy Top: Gently press the top of the cake with your finger. If it springs back, it’s ready.
- Edges Pull Away: The edges of the cake should slightly pull away from the sides of the pan when it’s done.
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!
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.
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Love at First Sight Chocolate Cake
Equipment
Ingredients
Chocolate Cake:
- 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
Chocolate Buttercream:
- 1 1/2 cups Butter softened
- 1 cup Cocoa
- 5 cups Powdered Sugar
- 1/3 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Go get a fork, a plate, and dig into the best chocolate cake on the planet.
Happy Baking!
I was completely skeptical of ‘love at first sight’ and blah blah – everyone says they have the best cake.
BUT OMG THIS CAKE IS GOOD. It’s light and airy but still has substance. Totally chocolaty and delicious!!! I cooked mine in a 9×13 pan (the old fashioned way – haha) and only added cinnamon, because I love cinnamon in my chocolate. Well, I also made a ganache for the topping and it’s simply HEAVEN. and easy to make, actually. so happy!
That made me laugh out loud, Shasta! It is SO true. I am so happy that you LOVED the cake. That is such a nice compliment. Thanks for taking the time to share it.
Thanks so much for this recipe, my family was so impressed and we’re no strangers to cake! 😉
Yay! I love to hear that, Jess! I am so glad that your family loved it. Thank you!
Thank you so much for this delicious chocolate cake recipe! I baked it for my in law’s wedding anniversary, everyone loved it! My sis in law and my son who are a big food critique said that this is the best chocolate cake out of all the chocolate cakes I have made???? I can’t wait to try your brownies and cookies recipes! Keep posting, love your blog!
You just made my day, Vidya! What a compliment. Thank you so much!
Hi, i am making this cake for my daughter on Sunday. If i use self rising cake flour do i need to add the baking powder and baking soda?
Thank you for this great recipe!!!
I am looking for a Scratch Chocolate Cake Recipe that would be Good when Stacking Cakes (Wedding/Birthday/Etc), something that is Nice & Sturdy/Firm (but is still moist at the same time).
Is this Cake Recipe good for that?
Hi Ashley! I am used to working with cakes and this easily comes out of cake pans and doesn’t fall apart when I stack it. It is very moist but still holds up well. I hope it turns out well for you! 🙂
I want to double the recipe, but how many serving are in it if I make it as listed above?
Hi Andrea! It depends on how thick you slice the cake. I would say it would serve at least 12-16 without doubling it. I hope that helps!
Hello! I am going to make this cake next weekend and maybe this is a silly question, but if I use coffee in the recipe instead of water and then serve it to little kids is that bad?? I can always buy decaf, but was wondering if maybe when the cake is baked the caffeine wears out?? Also – could I line my 9” pans with parchment paper so I don’t have to deal with greasing both pans and praying they come out in one piece? Excited to make this, thanks!
Hello! I’m making a two-tier cake for my friend’s wedding as a gift. They would love to have a chocolate cake with vanilla frosting. I came across your recipe and the cake looks and sounds delicious. I am using an 8″ x 4″ and a 10″ x 4″ pans. How much batter would you recommend I make and how long should I bake the cakes for? Thank you so much for your help! 🙂
Hi Melissa, I wanted to provide you an update. I tried your recipe. OMG!!! This cake is delicious and I am not even a chocolate cake eater. It is soo moist and chocolaty. Thank you so much for sharing your recipe with us. I don’t have 8″ x 2″ pans, only 8″ x 3″ and 8″ x 4″and the same for the 10″ ones. For the 8″ pans, I doubled the recipe and divided into the two pans. Baked for about 43 minutes (using a heating core). For the 10″ pans, I tripled the batter and divided into the two pans. The 10 x 3 baked in about 40 minutes and the 10×4 took about 43 minutes (also using a heating core). For the frosting, I am going to use a Crusting Cream Cheese Frosting. I am baking the final wedding cake this upcoming Friday. Fingers crossed it all turns out Ok as it is a gift for my friend’s wedding. Thank you so much again. Looking forward to trying some of your other recipes. 🙂
Hi Christine! Thank you so much for providing an update. I am SO glad you loved the cake. That makes me so happy! Thanks for taking the time to make such a kind comment. 🙂
I just have to leave my feedback here! So, as a home baker, and mom of 6, I’m always looking for new cake recipes (afterall, we are celebrating a birthday every other month lol). Most chocolate cake recipes are dull. They lack that rich, cocoa flavor that makes a chocolate cake…well, chocolate lol Your recipe does not have that issue!
Now, I did change a few minor things. Firstly, I make my own cake flour (It’s so easy to do that it doesn’t make sense to buy cake flour). I did 2 cups of cake flour rather than 1 3/4. I also did 2 tsp of vanilla, mostly because I didn’t feel like digging out my half tsp lol. I also “made” the buttermilk because I didn’t have any on hand.
Now, you didn’t specify the temperature of the water so I was unsure about that but I basically prepared the water as if I were having a cup of tea. The batter was much thinner than I was expecting. However, I never use oil in my cakes and when you’re used to creaming butter and sugar for your cake, you’re going to be used to a thicker cake batter.
Now, for the finished product:
The cake itself was very moist and had a rich chocolate flavor. I had added a mixture of dark, milk, and white chocolate chips. I made this for my daughter’s 10th birthday. She requested what she named a “Death by Chocolate Candy cake”. I created 4 layers with 9 inch circle pans (cut each cake into 2 horizontally). I then used a spread I created out of York peppermint patties in between the layers. The cake was then frosted with chocolate buttercream (my own recipe. No offense, we just like mine lol). It was then topped with chocolate covered cherries and shaved Hersheys cookies and cream candy bar. To be honest, it’s too much sweet for me lol I tasted the shavings from the cake itself but didn’t have a piece of the finished product. However, the children absolutely LOVED it.
I wanted to thank you for this amazing recipe. My children are pleased and that’s what I aim to do!
Wow! That is one amazing sounding cake! I love the creativity. I bet the kids went crazy for it. Thank you for taking the time to leave such a thorough and thoughtful review. I appreciate it!
I made this cake for a very special friend and it turned out great!!! This cake is so moist and decadent. I when I tasted it was shocked it tasted like the chocolate cake I get from the bakery at Publix. Thanks for sharing
So happy to hear that, Dawn! What a sweet friend you are to make a cake for your friend. I bet she appreciated it. Thank you for taking the time to comment. They always make my day!
This looks simply delicious and i love the story behind it. It beautiful❤️❤️ I just wanted to know what cream do you use?
Thank you, Stephanie! I love cream and use many different kinds. I will use Shamrock Farms and even the Fry’s (or Kroger) brand works well for me. Hope that helps and let me know how you like the cake. Have a great day!