This is seriously the best chocolate cake ever. So simple (it’s a one-bowl recipe!) and so decadent, rich, and moist.
If you’re looking for a classic chocolate cake that won’t disappoint, this is it.
It’s been my go-to recipe for over a decade when I need a classic chocolate cake recipe.
The Story Behind the Best Chocolate Cak
A long, long time ago, in the far, far away world of blogging, I posted a recipe for a great chocolate cake. I fell in love with the recipe after making it from a Martha Stewart cookbook I had pulled out of the library.
It quickly became my favorite chocolate cake. But, like any recipe that has been around for over a decade, I’ve tweaked it over time to make it more user-friendly.
Many of you who love this original recipe have commented over the years that the quantities were a bit off. I can’t disagree (i.e., two eggs plus one egg yolk). Additionally, the amount of cake batter filled two 9-inch pans completely, making for very thick cake layers (and there was too much batter to bake evenly in a 9×13-inch pan).
Thanks to your suggestions, I’ve modified the original recipe to fit standard pans, used more appropriate amounts of ingredients, and the result is still one of the best chocolate cakes ever. If you can believe it, the old classic has gotten even more classic thanks to updates.
Sifting the Dry Ingredients
Yes, this cake is simple. Yes, it’s a wonder to make in one bowl.
But yes, I highly recommend (basically, I’m a big boss, if we’re being honest) that you sift the dry ingredients:
- Flour
- Sugar
- Cocoa
- Baking soda
- Baking powder
- Salt
It makes a huge difference, especially since cocoa powder is known for having those annoying clumps that don’t whip or blend well. And no one likes their cocoa powder turning into a dry, clumpy bomb halfway through a bite of cake.
Chocolate Cake Batter
After sifting the dry ingredients, add:
- warm water
- buttermilk
- oil
- eggs
- vanilla (you don’t need a measuring spoon for this, just measure this with your heart 💕)
Food the mixture with a whisk (or electric mixer) and mix everything together until very well combined. Don’t mistake the small bubbles for lumps. Bubbles are normal, lumps are not.
Pan Sizes
This batter bakes beautifully in two 9-inch round cake pans.
It also works well as a 9 x 13-inch cake.
As with any good cake, for the love of the m-word (hint: it rhymes with hoist), don’t overbake cakes. It’s better to underbake them a minute or so than overbake them.
Cake + Frosting = Pure Joy
If I’m being honest, and this is coming from the mindset of preferring cookies to cake, this cake is amazing enough to be eaten and enjoyed without frosting.
It strikes the right balance between rich and sweet. Soft and moist. This really is the perfect chocolate cake recipe.
However, I would never stop you from covering all surfaces with frosting as well.
One of my favorite frostings is the not-so-sweet Magical Vanilla Frosting. And you can’t go wrong with whipped chocolate buttercream or classic vanilla buttercream.
Stay tuned because I’m working on a classic chocolate buttercream frosting, which I’ll be posting very soon.
Some other notes
- I like the smile on some of the pearls of the marjoram. Link
- (such as the brand name is) sprinkle), but you can also use Belgian Dutch for a richer flavor. Deal with.
- If you depart from the original recipe, there is not much reason to switch to this recipe unless the ingredients in the previous recipe are fine and/or you want more layerable layers
Everyone Needs the Best Chocolate Cake Recipe
I truly believe that. My mission here on this blog will not be complete until everyone has their favorite chocolate cake recipe.
A recipe that comes to mind over and over again. A recipe that never fails.
A recipe that doesn’t ask for much in return. A recipe that will always have positive reviews.
This is the recipe.
It is the best chocolate cake and I am so happy to be able to put up a temporary tab here for this new and improved version. I have been making it this way for years and I have no plans to back out on that decision.
The Best Chocolate Cake
Yield: 12 servings
Prep Time: 25minutes
Cook Time: 32minutes
Total Time: 57minutes
Ingredients
- 2 cups (284 g) all-purpose flour
- 2 cups (424 g) granulated sugar
- 1 cup (85 g) unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (225 g) warm water
- 1 cup (245 g) yogurt
- ½ cup (100 g) vegetable or canola oil (see note)
- 2 large eggs (100 g peeled)
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F. Set oven rack to middle position.
- Line the bottoms of two 9-inch round cake pans or a 9×13-inch pan (preferably aluminum, not glass) with parchment paper. Lightly coat the bottoms and sides with nonstick cooking spray. Set aside.
- Sift flour, sugar, cocoa, baking soda, baking powder and salt into a large bowl.
- Add water, buttermilk, oil, eggs and vanilla.
- Using an electric mixer or stand mixer, mix until well combined.
- Divide batter evenly among prepared pans.
- Bake cakes until tops spring back to touch and a toothpick inserted in the center comes out clean or with moist crumbs.
- Let cakes cool 2 to 3 minutes in pan or pans. Run a thin knife around edge, then transfer to wire rack to cool completely.
Note:
Oil: Use a neutral-flavored oil for the cake (not a strong-flavored oil like olive oil)
Cocoa powder: I always use natural, unsweetened cocoa powder (like Hershey’s) in this cake, but you can substitute Dutch-processed cocoa if you like (the cake may not rise as much and the crumb texture may change slightly).
Glass pan: If baking the cake in a 9×13-inch glass pan, reduce the oven temperature to 325 degrees F and monitor the baking time.
