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
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!
Madeleine
First I would like to say that I love this cake. Ive never had such a delicous homemade cake. I was wondering what i could be doing differently. This is my second time baking this cake and i feel like i have to bake this cake longer in order for my knife to come out clean but then i feel like it makes my cake dry.
Modern Honey
Hi Madeline! I am so glad to hear that you love the cake! It is a good one. I would suggest covering the cake pans with foil halfway through baking time to ensure the sides don't get too done before the center is fully cooked. I hope that helps!
Brittany
Is this cake sturdy enough to stack more layers than pictured? If so do you have any suggestions for increasing the size to a 14" cake pan?
Anima
Hai I tried your recipe and it was a huge hit????????????the cake was soooooo soft and chocolaty......
Modern Honey
So great to hear it, Anima! Thank you so much for trying my recipe!
Sarah
How much batter does this cake make? I would like to make it in a 12" x 3" round pan. Would I need to double the recipe?
Sarah
I found a new favorite!! I made this with Dark Chocolate Coco. That is still great!! My friend said it made it take the chocolate part of an oreo ! If you don't have buttermilk you can put lemon juice in the milk(then let it rest together). And I used butter. My friend requested this for her birthday next year!!!
Modern Honey
Love to hear it, Sarah! You are so sweet to make such a kind comment. Thank you for trying my recipe!
Denise
This is by FAR the best chocolate cake I've ever eaten. Most of the time when I make a cake, it never gets finished and I end up throwing a bit away. This time every bite was devoured! I did add coffee instead of hot water. Thank you for such a wonderful recipe! I came back to see what other good recipes you have!
Modern Honey
I am so glad to hear it! Thank you, Denise. I appreciate it so much!
Megan
Is it possible to freeze the cake for travel before serving? We are headed to the beach for my daughter’s birthday, and I’d prefer to bake in my own kitchen. Thank you!
Modern Honey
So sorry I am so late in responding. I hope that it all worked out well for you. I am a big fan of freezing cakes as it makes it easier to frost. It also makes it easier to transport. Thanks for trying my recipe and I hope you enjoyed the beach!
Zoya Maqbool
Dear Melissa, thank you very much for sharing such a wonderful chocolate cake recipe. I have tried many recipes...hands down this one beats them all. I baked this cake today with my 5 year old son. Both of us loved it. It’s a hit with my son and his friends. Thanks....
Modern Honey
Thank you, Zoya! I am so happy you loved it. I appreciate it so much!
Modern Honey
Love that you are baking with your 5-year old son. Thank you so much for trying my recipe. So glad you loved it!
Minerva
Love at first taste! Thank you for this recipe 🙂
Modern Honey
Love it! Thank you so much for trying my recipe!
Shannon
Hello! I would love to try your cake but my son is allergic to wheat. Do you think substituting King Arthur’s GF flour would work? I tried reading through the comments to see if someone else tried GF flour but didn’t see one. Your cake sounds amazing!
Modern Honey
I haven't tried it yet so I am not a huge help. The only issue would be if there's enough liquid but the good news is this cake batter is quite liquidy. If you try it, let me know how it turns out.
Lisa
For years I've been looking for that perfect, dense yet light, sweet but just enough, hearty though elegant, moist, delicious perfect chocolate cake. I'm not a huge fan of chocolate, but this cake, even with the chocolate icing, is a slice of heaven. I'm making my 5th one tomorrow for my son's 25th birthday. In the short time I've had this recipe, it is my most requested dessert!! Thanks so much for sharing this recipe!
Modern Honey
I am so thrilled that you loved it. Thank you for making it so many times. I am so glad to hear that it is a hit in your family!
Idalia
This was the first cake I have ever made from scratch, frosting and all.. It was DELECTABLE!!
Liquidy batter worried me a bit (even with your note about it), but it was sooo moist and tasteful.
This recipe is a keeper!! Thanks!!!
Modern Honey
Yay! That is so awesome that it is your first recipe made from scratch. So glad you loved it! Thank you for commenting.
Emily
This is the first time I am ever commenting on a recipe. I've baked this cake many times and it's very easy, foolproof and absolutely delicious. Comes out great every time and I used regular flour. The last time I forgot to add the cocoa powder but it became a very moist and delicious vanilla cake. I made a cranberry coulis and poured a couple tablespoons over each slice. Works great with both chocolate and vanilla cake. Thank you for this recipe!
Jacqueline
I can not bake. I have been trying and trying and failing at yellow cakes. they are dry or hard or like dough. , but I don't give up and I decided to try a chocolate cake. HOLY COW!!! Thank you for sharing it. I know this is an old blog, but still, thank you. I am wondering if Emily may have given me my answer to yellow cake. Leave out the cocoa.
In any event this was super easy and came out perfect.
Modern Honey
So happy to hear it. Thank you so much! I also have a killer yellow cake with milk chocolate frosting recipe on Modern Honey. Here's the link -- https://www.modernhoney.com/yellow-birthday-cake-milk-chocolate-frosting/. Read the comments as it has great reviews! Have an awesome night!
Modern Honey
Thank you so much for taking the time to comment. I really appreciate it! Love the idea of a cranberry coulis. I want to try it next time with it! Fabulous!
Kelly
Phenomenal recipe! Absolutely delicious! Incredibly rich, and moist! Thank you, thank you, thank you! I wish I could include pics! My family LOVED this cake! I did add a cup of espresso rather than plain water, and the chocolatey goodness was magnified! Mmm mmm mmm yummy!
Modern Honey
Awww thank you, Kelly! It always makes my day to get these messages about the cake. Great idea using espresso!
Renate
Made this cake with your butter cream frosting last Saturday for my sons 11 th Birthday Party and again for my sisters birthday tomorrow but this time I made a chocolate whip cream icing. This is the best chocolate cake I ever made. I set the bar to height now. No more box cake for us. We will never go back.
Julie Young
I can’t see if anyone else has already responded, so I’m sorry if this is a repeat. I’ve read about, but not tried, flax eggs. ‘The basic ratio is one tablespoon of flax seeds and three tablespoons of water to replace one egg. You'll need to grind the flax seeds into a fine powder using a coffee or spice grinder (or use 2 1/2 teaspoons pre-ground), and then you simply whisk in the water until it becomes gelatinous.’
Ruchi
Hi Julie,
Really appreciate your response. I had read about the flax seeds but I was a little skeptical so I ended up using 1/4 cup applesauce + 1/2 tsp baking soda for each egg. The cake turned out to be super soft, moist and yum. However, it did not come out clean from the bottom so I made the cake with 3 broken layers. I am not sure if I should have baked the cake a little longer as I took it out in 22mins or was it the applesauce that made it stick to the pan. But next time I will surely try this recipe with the flax seeds. Otherwise, this cake tasted super yummy. My husband couldn't stop praising it. Definitely, want to figure out a way to master this recipe w/o eggs. Thanks again for your tip. 🙂
Ruchi
Hi there! I am going to try this recipe today, but I don't eat eggs. Is there any other ingredient I can replace the eggs with? Thanks.
Charity
So I have been trying to make my husband a luscious Black Forest cherry cake ever since the first one I made for for him was a failure. I realize that using this recipe as my chocolate cake base may not be traditional, but it turned out perfectly. Your cake is so light, fluffy, and moist it was just delicious, and the deep chocolate flavor went wonderfully with the Kirsch and cherry flavors. Thank you so much for sharing your story, and your recipe. Both will stick with me for a long time.
Dani Smith
I made this cake for my son's 6th birthday today. He always requests a chocolate cake and I wanted to try a new recipe this year. So glad I did! This is hands down the best cake we've ever had. I followed all the tips and the recipe to a T. I did the triple layer. I baked them last night and let it refrigerate overnight for today. We're all in a chocolate coma now but I just had to comment on this cake and give it thumbs way WAY up!
Marinella
Hello,
Do you have this recipe/proportions to bake in a 12"x18" pan (Wilton baking pan) and also your frosting (perfect chocolate buttercream frosting recipe)?