Hello, fellow chocolate cake fiends. Today I am sharing my absolute favorite recipe for the best chocolate cake you’ll ever eat. It’s rich, but not too rich; chocolatey, but not too chocolatey (if there’s even such a thing). It sits in that perfect sweet spot between dense and fluffy. Plus, it’s made in bowl (no mixer required!) with just ten ingredients.
Basically you’re going to love it.
Ingredients for Chocolate Cake
This chocolate cake recipe is made with pantry staples you probably already have in your cupboard. It only calls for ten ingredients, so there’s really no excuse to not make this chocolate cake.
Granulated sugar – Plain old white sugar is the only sweetener you’ll need for this decadent chocolate cake.
Cocoa powder – Cocoa Powder is what gives this cake its deep chocolatey flavor, so make sure you use a high quality cocoa powder. We always use Rodelle’s cocoa powder and cannot recommend it enough.
All Purpose Flour – No fancy cake flour required! You can use regular ol’ all purpose flour to create that velvety crumb.
Baking powder + Baking Soda – A combination of baking powder and baking soda will create a beautiful rise in your chocolate cake.
Eggs – Use large eggs at room temperature for the best results!
Buttermilk – Buttermilk is an absolute must when it comes to cake baking. It will give your baking soda a little extra oompf and really deepens the flavor fo your cake. If you don’t have buttermilk on hand (does anyone?!), you can make your own buttermilk at home!
Strongly Brewed Coffee – Coffee will deepen the flavor of the chocolate. I promise you, your cake will NOT taste like coffee. Just deep, rich, velvety chocolate 🙂 Make sure your coffee is at room temperature to prevent cooking your batter!
Tips for the best chocolate cake
This chocolate cake tastes straight from a bakery, but a child could make it. Which is about the level of difficulty I can handle today lololololololol. In all serious though, you don’t even need a stand mixer for this recipe and it’s the perfect indulgent treat to whip up with your nonbaker friends or a kiddo. Just follow these three simply steps and you’re guaranteed a gourmet cake.
Don’t use hot coffee: Brew your coffee and then pop it in the fridge for ten minutes to cool it down so that you don’t scramble the eggs in your batter!
Use high quality cocoa powder: The quality of your cocoa powder will make or break your cake, so please splurge an extra dollar on the higher quality stuff. Your cake will thank you.
Do not over bake your cakes: There is nothing sadder than a dry chocolate cake. Take your cakes out when a knife comes out mostly clean rather than waiting for it to come out completely dry. Your cake will continue to bake as it cools!
What size cakes can you make from this one bowl chocolate cake recipe?
This recipe will make a killer Matilda style two inch layer cake, but you can also use it to make some different sizes and shapes:
3 6 inch round layers
2 8 or 9 inch round layers
1 9 x 13 sheet pan
Happy chocolate cake eating, loves! What else are you going to bake up this weekend?
Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.
Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
To make the frosting, place butter and cream cheese in a standing mixer fitted with a paddle attachment (an electric hand mixer also works). Cream on high speed for 1 minute, then turn speed to low and add in cocoa powder. Mix until combined, then add in powdered sugar, brewed coffee, vanilla extract, and salt. Cream on high speed for 1 minute, until mixture has lightened slightly and is fluffy.
Frost cake by placing first cake layer onto a cake stand. Top with a healthy dose of frosting. Spread evenly, then repeat with second layer. Use remaining frosting to frost sides of the cake. Last, use the back of a spoon to create a large swirling pattern all around the cake!
Leave a comment and rate this recipe!
What a great cake!!!!! I actually chose the 2X and used my half sheet pan and still had enough for 12 cupcakes. I did learn that this great tasting cake does rise up. Next time I won’t use the 2X
I just made this recipe along with the perfect chocolate buttercream for a 14th birthday celebration.. Chocolate is usually my down fall in baking but not this time! Both recipes were easy and turned out perfect. I will say I think for the buttercream it does sort of matter what kind of butter you use and the quality of the cocoa powder. The cake was perfectly moist and chocolatey. Everyone at the party was so impressed!
Wondering what I can sub the coffee for?
Thanks!! Excited to try this!
Hi Alysa! You can sub it for hot water!
Best chocolate cake ever! My only issue is it keeps sinking in the middle except when I used the 9×13 pan. The last time I made it it sunk worse and fell apart while trying to frost. So my question is what can I do to stop this from happening?
Hi Alexis! Oh no–that’s so strange! If the cake is sinking it’s probably because it’s not fully cooked. Has it seemed underbaked in the middle?
Can this recipe be used to bake cupcakes? 🙂
Yes!! Bake the cupcakes at 350°F for about 22 minutes!