Classic Chocolate Cake cravings show up at the funniest times. You are halfway through a busy week, a birthday sneaks up on you, or you just want a slice of something rich that feels like a hug. I get it. I have baked a lot of cakes, and this one is the one I trust when I need a sure win. It is simple, deeply chocolatey, tender, and never dry. If you can stir, you can make this cake, and I will walk you through every step.
Why this is the BEST chocolate cake recipe
When I say best, I mean it hits all the must-haves. The crumb is tender and moist, the chocolate flavor is bold without being bitter, and the sweetness is balanced. It slices cleanly for neat layers, yet stays soft for days. I have served it at birthdays, bake sales, and random Tuesday nights. It always disappears.
It is a pantry-friendly recipe. Nothing fancy, nothing tricky, just basic ingredients used the right way. A tiny bit of hot coffee in the batter boosts the cocoa flavor without making it taste like coffee. If you are not into coffee, hot water works too. The batter is forgiving, mixable by hand, and bakes up evenly.
Time-wise, this is efficient. The batter comes together in about 15 minutes, and the layers bake in under 30. The cakes cool while you make the frosting. If you are craving an even quicker route to chocolate bliss, try my pressure cooker spin with this irresistibly moist Instant Pot chocolate cake for a fun twist.
Storage is easy. The cake stays fresh when wrapped tightly and kept at room temperature for 2 days or chilled for 4. The flavor actually deepens by day two, which makes it a great make-ahead option.
“I make this for every family birthday. It never fails, and even my non-cake friends ask for seconds. Moist, rich, and somehow still light.”
Expert tips for the perfect chocolate cake
Measure dry ingredients accurately. Spoon flour into the cup and level it off. Too much flour is the biggest reason cakes turn out dense.
Use room temperature dairy and eggs. Cold ingredients do not mix as smoothly and can cause uneven crumb. Let them sit out for 30 minutes.
Bloom the cocoa. Mixing cocoa with hot liquid wakes up the chocolate flavor. That is why you will stir in hot coffee or water.
Do not overmix. Stir until the streaks disappear and then stop. Overmixing activates too much gluten and makes the cake tough. If you need a grain-free option that still stays moist, check out this almond flour chocolate cake with olive oil.
Grease, line, and dust the pans. A quick swipe of butter or oil, parchment circles on the bottom, and a dusting of cocoa keep the layers from sticking. I use cocoa instead of flour so the outside does not get pale spots.
Watch the bake time. Start checking a few minutes early. A toothpick should come out with a few moist crumbs, not wet batter.
Key Chocolate Cake Ingredients & Why
Dry ingredients
- All-purpose flour: Builds the structure without weighing it down. Measured lightly for a tender crumb.
- Unsweetened cocoa powder: The star. Natural cocoa gives classic flavor. Dutch-process also works, but the cake may bake slightly flatter. Both taste great.
- Granulated sugar: Sweetens and helps keep the cake moist. Sugar locks in water and gives a soft texture.
- Baking soda and baking powder: A combo for proper lift and an even crumb.
- Fine sea salt: Balances the sweetness and makes chocolate taste more chocolatey.
Wet ingredients
Eggs add structure and richness. Buttermilk brings tang and tenderness. If you do not have it, mix milk with a teaspoon of vinegar and let it sit for 5 minutes. Neutral oil keeps the cake moist longer than butter alone. Vanilla rounds out the flavor. And finally, hot coffee or hot water blooms the cocoa for deeper chocolate taste.
Optional swaps and add-ins
Add a handful of mini chocolate chips for extra richness. Swap a tablespoon of oil for melted butter if you want a tiny hint of butter flavor. A spoonful of sour cream thickens the batter and adds lushness. If you prefer a lighter dessert for a party spread, these low carb no bake chocolate cheesecakes make a great partner to slices of cake.
How to make classic chocolate cake
I promise this is straightforward. Here is the plan you can follow even if you are juggling kids, texts, and laundry.
- Prep the pans: Grease two 8-inch or 9-inch round cake pans. Line the bottoms with parchment circles and dust the sides with cocoa.
- Whisk the dry: In a big bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt until well combined.
- Mix the wet: In another bowl, whisk eggs, buttermilk, oil, and vanilla. Do not overthink it, just blend until smooth.
- Combine: Pour the wet into the dry and stir gently until you do not see dry flour. The batter should be thick.
- Bloom: Pour in the hot coffee or water. Stir until the batter turns glossy and pourable.
- Fill and bake: Divide the batter evenly between pans. Bake at 350°F for 25 to 30 minutes. Start checking at 24 minutes. Look for a few moist crumbs on the tester.
- Cool: Set pans on a rack for 10 minutes, then turn cakes out and cool completely. This stops carryover baking and keeps them soft.
- Frost: Make your frosting while the layers cool, then level the domes if needed and frost generously.
Pro tip if you are decorating: chill the layers for 20 minutes before the final coat. A cool cake is tougher and does not shed crumbs as easily. If you ever want a fast, single-serve treat for late-night cravings, I love this keto chocolate mousse alongside a sliver of cake. Silky, simple, and chocolate on chocolate is always the right mood.
Ideas on how to perfectly frost this classic chocolate cake
Frosting is your finish line, and it is where the fun happens. You can go glossy and rich, light and fluffy, or creamy and tangy. I like to match the vibe to the event. Birthday party? Pile it high with chocolate buttercream. Date night at home? Try a thin coat of ganache and a sprinkle of flaky salt. Backyard barbecue? Chocolate cream cheese frosting adds a little tang that stands up to burgers and chips on the same plate.
Favorite frostings that never fail
Classic chocolate buttercream: Soft butter, cocoa, powdered sugar, splash of cream, and vanilla. Beat until fluffy. It spreads like a dream and pipes beautifully.
Chocolate cream cheese frosting: Cream cheese, butter, cocoa, powdered sugar, and vanilla. It is not too sweet and adds a nice contrast to the cake. Chill slightly for neat swoops.
Ganache: Warm heavy cream poured over chopped chocolate. Let sit, then stir until smooth. Cool to a spreadable texture for a shiny finish. For a playful dessert table, pair slices with air fryer churro bites and chocolate dip so everyone gets something crunchy and soft.
Pro move: do a crumb coat. Spread a thin layer of frosting over the whole cake, chill 15 minutes, then add the final coat. You get smooth sides without stray crumbs. If you want to change things up, tuck a thin layer of mousse between the cake layers or even a cheesecake-inspired filling like the ones from my no-bake recipe mentioned earlier.
Common Questions
Can I bake this as cupcakes? Yes. Fill liners two thirds full and bake at 350°F for 16 to 20 minutes. They are great for parties and school events.
What if I do not have buttermilk? Mix regular milk with 1 tablespoon lemon juice or vinegar per cup, let it sit for 5 minutes, then use. It will not be exact, but it works well.
Can I make it gluten free? Use a quality 1 to 1 gluten free flour blend and add an extra tablespoon of oil. The texture will be slightly different but still delicious.
How do I store frosted cake? Keep it covered at room temperature for 2 days or refrigerated up to 4. Bring to room temp before serving so the frosting softens.
What do I serve with it? Fresh berries, lightly sweetened whipped cream, or a scoop of vanilla ice cream. For a fun dessert spread, add bite size treats like these dairy free chocolate avocado truffles.
Ready to bake and share?
There is a reason I always come back to this Classic Chocolate Cake. It is simple to make, tastes amazing, and works for every occasion from casual dinners to big celebrations. If you want more chocolate cake inspiration, you might enjoy the ideas and techniques in this beloved chocolate cake from Add a Pinch or the rich layers showcased in Sally’s triple chocolate layer cake. Now grab your bowl, preheat the oven, and bake the cake that always gets a grin. Save a slice for breakfast too. 
Classic Chocolate Cake
Ingredients
Dry ingredients
- 2 cups all-purpose flour Measured lightly for a tender crumb.
- 3/4 cup unsweetened cocoa powder Natural cocoa or Dutch-process works.
- 2 cups granulated sugar Sweetens and helps keep the cake moist.
- 1 teaspoon baking soda For proper lift.
- 1 teaspoon baking powder For even crumb.
- 1/2 teaspoon fine sea salt Balances sweetness.
Wet ingredients
- 2 large eggs Add structure and richness.
- 1 cup buttermilk Brings tang and tenderness.
- 1/2 cup neutral oil Keeps the cake moist longer.
- 2 teaspoons vanilla extract Rounds out the flavor.
- 1 cup hot coffee or hot water Blooms the cocoa for deeper flavor.
Optional add-ins
- 1/2 cup mini chocolate chips For extra richness.
Instructions
Preparation
- Grease two 8-inch or 9-inch round cake pans, line the bottoms with parchment circles, and dust the sides with cocoa.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until no dry flour remains.
- Pour in the hot coffee or water and stir until the batter is glossy and pourable.
Baking
- Divide the batter evenly between the prepared pans and bake at 350°F for 25 to 30 minutes, checking at 24 minutes.
- Cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely.
Frosting & Assembly
- Prepare your favorite frosting while the layers cool.
- Level the cakes if necessary and frost generously. Chill layers for 20 minutes before the final coat to reduce crumbs.
