Moist Chocolate Cake Recipe
I’ve tested a lot of chocolate cake recipes over the years, and this moist chocolate cake recipe is one of my favorites. It is incredibly moist, and turns out perfectly every time!
Simple Recipe from Scratch
I love this recipe for so many different reasons. The first one is that this moist chocolate cake recipe doesn’t require a hand mixer, which means fewer dishes to clean!!
All you really need is a whisk and a couple of large bowls. You really just whisk together the wet and dry ingredients, then combine, and you’re ready to bake your cake layers.
It also comes together incredibly quickly. It’s a modified version of Robyn’s chocolate cake recipe from Add A Pinch.
Leveling Optional
Another wonderful aspect of this recipe? It bakes pretty flat!
If I’m just making a cake for family and friends, I’ll usually just use a bit of extra buttercream to even everything out.
However, if you want perfectly level cake layers, you can also trim the tops with a serrated knife.
If you’re still getting comfortable trimming your cake layers, here is a great tutorial on how to level and trim your cake layers.
My Secret Ingredient: Espresso
I love to add espresso to my chocolate cake recipes!! It pairs so well with the cocoa powder and really elevates the chocolate flavor of the cake layers!
If you’re not a fan of coffee, don’t worry! It isn’t a strong flavor in the cake, it simply enhances the overall flavor of the cake.
Tip: Use Good Quality Baking Cocoa!
To make sure these cake layers taste as delicious as possible, I highly recommend using a good quality cocoa.
The quality of cocoa you use in this recipe is key, since it’s the main flavor of these cake layers!
I love to use Ghirardelli cocoa because it gives the layers such a wonderful chocolate flavor.
Pair With Your Favorite Frosting
I love frosting this moist chocolate cake recipe with my chocolate frosting or peanut butter buttercream, but the options are really limitless!
Feel free to get creative and make whatever combination floats your boat.
The photo below shows a death by chocolate cake made with this cake base, which is one of my favorite chocolate cakes!
Substitutions & Swaps: Chocolate Cake Layers
While I love this moist chocolate cake just the way it is, I know some of you might not have all of these ingredients on hand.
Below are some swaps and substitutions that can be made in this recipe:
- All-Purpose Flour – This recipe turns out best with all-purpose flour. However, you can swap in a good gluten-free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten-free version.
- Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
- Unsweetened Baking Cocoa – I like to use the Ghirardelli brand of baking cocoa, but you can use any brand of unsweetened cocoa powder. You can also use dark cocoa powder or black cocoa.
- Instant Espresso – Instant coffee can be used if you don’t have instant espresso, or you can use 1 cup of strong coffee in place of the water and instant espresso in this recipe.
- Buttermilk – You can also use full-fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat).
- Vegetable Oil – Any flavorless oil can be used in this recipe. Canola, vegetable, or even sunflower oil would all work great. I don’t recommend olive oil, though, as it has a strong flavor and will change the taste of the cake.
- Eggs – This recipe uses 2 large eggs. If you have an egg allergy, you can try using a vegan egg replacer.
Substitutions & Swaps: Chocolate Buttercream
Below are some swaps and substitutions in this chocolate buttercream recipe.
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
- Unsweetened Cocoa Powder – If you can’t find unsweetened cocoa powder or don’t have any on hand, you can use additional powdered sugar in its place.
- Heavy Cream – Whole milk or alternative milk (soy, almond, oat) can also be used to make the frosting.
- Chocolate Chips – You can use chocolate chips, baking chocolate, or good-quality chocolate bars to melt and add into the frosting. I like to use dark chocolate, but you can also use milk or semi-sweet chocolate if you have a strong preference.
Tips for Making the Best Moist Chocolate Cake
- Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
- Properly measure your cake flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
- Use a scale to weigh your cake pans as you fill them. Making sure each pan has the same amount of batter helps your cake layers bake to the same height and bake more evenly.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
Making this Moist Chocolate Cake in Advance and Storage Tips
Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make your chocolate frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.
This frosting can also be stored in the freezer for up to 3 months. Just be sure to give it a good stir once it thaws to make it nice and smooth again.
A frosted cake can last in the fridge for a week or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!
Let Me Know What You Think
If you try this moist chocolate cake recipe, I’d love to hear what you think! Please leave a rating below and a comment to let me know your thoughts.
Moist Chocolate Cake Recipe
Equipment
Ingredients
Moist Chocolate Cake Recipe
- 2 cups all-purpose flour 260g
- 2 cups granulated sugar 400g
- 3/4 cup unsweetened cocoa powder, sifted 75g
- 2 tsp baking powder 8g
- 1 1/2 tsp baking soda 9g
- 1 tsp fine salt 6g
- 1 cup warm water 240g
- 2 tsp instant espresso or coffee 5g
- 1 cup buttermilk, room temperature 240g
- 1/2 cup vegetable or canola oil 110g
- 2 large eggs, room temperature 112g
- 2 tsp vanilla extract or vanilla bean paste 8g
Chocolate Buttercream Frosting
- 2 cups (4 sticks) unsalted butter, room temperature 452g
- 1 cup unsweetened or dark cocoa powder 100g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1/2 tsp fine salt 3g
- 5 cups powdered sugar 625g
- 2/3 cup heavy whipping cream, room temperature 180g
- 1 1/3 cups dark chocolate chips, melted and cooled 230g
Instructions
Chocolate Cake Layers
- Preheat the oven to 350°F/175°C. Line and grease three eight-inch cake pans, or four, seven-inch pans.
- Combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup baking cocoa, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp of salt in a large bowl. Whisk together until combined.
- In a separate, large bowl, add 1 cup of hot water and 2 tsp instant espresso or coffee. Stir until dissolved.
- Add in 1 cup buttermilk, 1/2 cup oil, 2 eggs and 2 tsp vanilla extract into the instant espresso mixture. Give the mixture a quick stir to combine the ingredients.
- Pour the wet ingredients into the dry ingredients. Mix by hand until fully incorporated. The batter will be on the thin side, but that’s the consistency you're after!
- Divide the batter evenly between the cake pans, and bake for about 23-25 minutes. I like to use a kitchen scale to weigh the pans. It makes sure each pan has the exact same amount of batter and helps the cake layers bake up to be the same height.
- Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them onto wire racks to finish cooling.
- Once cooled, use a serrated knife to level the top of each cake layer. If you make these in advance, wrap and freeze them at this point.
Chocolate Buttercream Frosting
- Beat 2 cups of room temperature butter on a medium speed for 30 seconds with a paddle attachment until smooth.
- Add in 1 cup of sifted dark cocoa, 1 tsp vanilla extract, and 1/2 tsp salt, and mix on low until the ingredients are fully incorporated.
- Slowly mix in 5 cups of powdered sugar. Halfway through, add 2/3 cup of heavy cream to make the frosting easier to mix.
- Mix in 1 1/3 cups of melted and cooled dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached. Then cover the frosting flush with plastic wrap to prevent crusting and set aside.
Assembling This Chocolate Cake
- Stack and frost the cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
- Add an even layer of buttercream between each cake layer with a large offset spatula.
- Spread a thin coat of frosting around the cake that fully covers the cake layers.
- Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of frosting to the cake and smooth using a bench scraper. Then decorate as desired and enjoy! I covered this cake with mini chocolate chips and piped buttercream swirls on top with a Wilton 1M frosting tip.
Video
Notes
Recipe Variations
This recipe can be used to make different-sized cakes. You can also half or double the ingredients to make a half or double batch! One batch of batter is about 1500g or 8 cups, so I add roughly 500g to each of my cake pans when using 3, 8-inch cake pans, or 375g to my cake pans when using 4, 7-inch cake pans. You can make four 6″ cake layers with one batch of batter. Bake the cake layers at 350°F/175°C for 24-27 minutes or until a toothpick comes out with a few moist crumbs. The cake will end up being quite a bit taller than mine. If you want to make a tiered cake with this recipe, check out my cake batter calculator to see how many batches of batter you’ll need. One batch of batter can also be used to make one 9×13-inch sheet cake. Bake it at 350°F/175°C for 35-45 minutes and use flower nails or heating cores to help the cake bake evenly. It should end up being about 2 inches tall. If you want to make cupcakes, I highly recommend using my chocolate cupcake recipe as a base and making a half batch of the frosting in this recipe! One batch makes 12 moist chocolate cupcakes.Tips for Making the Best Moist Chocolate Cake
- Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
- Properly measure the flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Mix the cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
- Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter so that the cake layers bake to the same height and bake more evenly.
- Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
Making this Moist Chocolate Cake in Advance and Storage Tips
Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable. Make your chocolate frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month. This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again. A frosted cake can last in the fridge for a week or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!Nutrition
Other Recipes You Might Enjoy:
I’ve been trying to find the perfect chocolate cake recipe. This is it! Researching is done. It’s so moist, chocolaty, and bakes evenly. Thank you!
Right?!?! No problem 🙂
What brand of espresso powder do you use?
I use cafe bustelo!
Thank you!!
Just wondering about the coffee or espresso… is it going to taste like coffee or how does it help the chocolate cake?
I think it gives the cake flavor a lot more depth! it mostly just enhances the chocolate taste. However, if you don’t like coffee you can leave it out!
And can it be replaced by regular coffee?
Yup!
I made this cake, and omg it was delicious everyone loved it. I used regular coffee. Thanks for sharing your recipes Chelsweets!
Me encanta
Hi there! I love your cakes, I’ve made a lot of your recipes and they’ve all turned out nicely. However, every time I make this cake it doesn’t dome it sinks in the middle. Do you have any insight by chance?
Strange! Maybe you can try cooking it slightly longer!
@Chelsweets, mine did the same thing.
I was wondering if maybe there is an adjustment needed for high altitude?
Hi Laneta,
Ah that could definitely be it! Sadly I’ve never baked at high altitude before, so I’m not sure exactly what adjustments need to be made, but here’s a great high altitude baking guide with some tips. Hope that helps, happy baking!!
https://www.foodnetwork.com/recipes/packages/baking-guide/high-altitude-baking-tips
@Chelsweets, I came here to say this too! I love all of your recipes but noticed my chocolate cakes are always sinking in the middle even if I bake them significantly longer than usual! Is there anything in the recipe I could tweak to help this? Thank you! ?
Hi Kassie,
That is wild! Do you by chance live at a high elevation?! If not, I have a whole post about cake layers sinking in the middle, and there can be quite a few culprits. Here’s the link: zhttps://chelsweets.com/why-do-cakes-sink-in-the-middle/
Hopefully we’ll be able to figure it out together!
@Tarryn, I am guessing you used “Dutch Process” cocoa powder. It has potassium carbonate, which reacts with baking soda/powder and will cause your cake not to rise. Look for cocoa powder with no additional ingredients.
Hey girl! So is it okay if I use coffee instead of espresso?
it is!! that will work just fine too 🙂
Hi there!
If I have 2 pans to fill that are 10 inches each. How long would I need to bake them for? Also you mention putting the cakes in the freezer, how long should they be in for?
I’m not sure, I haven’t baked this recipe in 10 inch pans before! I just freeze them until they’re fully chilled, or if i make them in advance and freeze them overnight, i let them thaw for about 20 minutes before I start decorating!
I just pulled mine out of the oven and oh man does it smell amazing! Can’t wait for it to cool and decorate! I am doing this with your vanilla buttercream (with chopped fresh strawberries mixed into the buttercream going in the layers), ganache drop and decorated with chocolate dipped strawberries on top. Do you have any advice for the strawberries I am mixing into the middle layers? I have heard before it can get too watery… have you found that to be true?
*ganache DRIP!
I’d rest them on paper towels to absorb a bit of the extra juice! sometimes it can get too juicy and it gets hard to stack and frost the layers!
can you layer the cake pans with parchment paper? I have seen you pull off paper from your cakes just before you assemble them. And as for the snickers cake what flavor buttercream did you use?
Yes! I line my pans with parchment rounds that I cut out. I have made a ton of different snickers cakes, but usually use a peanut butter or caramel buttercream, or both!
The receipt for caramel buttercream under the snickers cake says butter AND peanut butter. Is that correct? I don’t see a mention of it in the instructions and wanted to make sure that was correct. Your cakes always look amazing!
Hi, i just made thus reciepe today and followed it to the dot and it tasted like a sugar free diet cake. Any recommendations why that happened?
It could be the cocoa that you’re using?? It should be super chocolaty and moist!! The buttermilk and espresso should give this cake a ton of flavor
If I were to leave out the espresso, would I replace that with hot water?
yah or you can just add a bit more milk/buttermilk!
Beside so some of the ingredients, what is the difference between this recipe and the chocolate layer cake recipe? Do you recommend one over the other?
the texture is much different between the two! I like the taste of this one better, but it’s a but it doesn’t bake level and it’s as sturdy to stack! It’s much easier to decorate with the chocolate layer cake recipe!!
Your vanilla layer cake is my go-to (YUM!!!!) and I want to try this. Have you heard from anyone whether or not this one holds up well under fondant? Thanks in advance!
i have not! but I think as long as your frosting is sturdy enough, it should!
Hi! Question: Have you tried using the milk/vinegar combination as replacement for the buttermilk? I was wondering if the texture was still the same. Making your chocolate cake + chocolate buttercream for Mother’s Day!
I haven’t, but it should yield a very similar result!
@Laura S,
It always works for me
Must I use the vinegar? :-/ I really hate the smell! LoL
you can omit it if you’d like!
Hi, Just another amazing recipe from you as always, do you have a small batch recipe for this cake like you have for the vanilla layer cake, if so can you please post it. would love to have this for a 6 inch layered cake. Thank You !!!!
i don’t yet, but it’s coming!! stay tuned 🙂 and thank you!
@Chelsweets, any updates on this? I tried to look for it but couldn’t seem to find it! I love this cake but it would be great to have a smaller batch! Thanks!
Hi Zeezee,
Sadly I haven’t made a separate post of it yet, but I did use a small batch version of this recipe to make these lunch box cakes! It can be used to make 2, 6-inch cake layers or 1, 8-inch cake layer! Here’s the link: https://chelsweets.com/lunch-box-cakes/
Hope that helps, happy baking!
one more question, what type of coco powder do you use
I usually use either hershey’s cocoa powder, or wincrest black cocoa!
hi girl! i love your recipes but I do have a question, my oven is not that good (doesn’t have a grill) so my cakes always tend to be cooked edges and very uncooked to the center. i’ve tried baking them for longer but the edges end up being very dry ??would you suggest to make this recipe and let it bake for longer or the go-to chocolate layer cake for a cake that i’d like to decorate?
oh geeze! that sounds like a struggle!! I’d recommend trying to bake this longer, and if it gets try, maybe you can add some simple syrup to it to moisten it!
@Mariana Vaca,
Maybe buy those things you put around the outside of the cake pans. I bought some years ago that were made of silicon. but recently i have seen them on Amazon made of something else.
“The item used around the outside of cake pans to prevent the edges from burning or cooking too fast is called an insulated cake strip or baking strip. These strips are dampened and then wrapped around the outside of the cake pan. They help insulate the pan’s edges, which slows down the cooking of the outer edges so the cake bakes evenly. This prevents the edges from overcooking or browning too much and also helps cakes rise evenly, resulting in flatter tops and easier leveling.
You can buy ready-made cake strips or make your own using materials like damp towels, strips of fabric, or paper towels wrapped in foil. The key is that the strip retains moisture during baking to keep the pan edges cooler and distribute heat more evenly. This simple trick is popular among bakers to achieve professional, evenly baked cakes without burnt edges or doming on top.” from Perplexity. The silicon ones work great. I don’t know if they are sold anymore as they were the wrong size . i just made them to work.
Hey Chelsea! I tried making this recipe with an 8-inch and 6-inch pan and cooking it longer. It ended up falling in the middle of the cake. Any ideas as to why?
Sounds like you need to make it slightly longer!!
How do you make your cakes not crumble when you slice them? I tried slicing pretty thin slices…
My cakes are usually slight chilled, which makes them easier cut cleanly 🙂
Can I do this in two round pans, or should I cut the recipe in half? I’m planning just a two-layer cake, but I feel like I usually do 2 cups of flour for most recipes that I do 2-9″ cakes.
I’d recommend cutting the recipe in half! if you make it in a 9 inch pan they’ll be pretty thin though! I’d say a half batch will make 2 7 or 8 inch cake layers!
Do you use iodized table salt or sea salt in your recipes?
I use iodized table salt!
Sorry if I’m being really dense but is it granulated sugar or caster sugar? Thanks!
no worries at all!! Granulated 🙂
Would I be able to use this recipe for cupcakes?
Yes! this recipe would work for cupcakes, but I also have a delicious dark chocolate cupcake recipe up 🙂
Thank you so much for sharing your recipes and tips! And I just love your YouTube channel!!! I can’t wait to make this chocolate cake!
aw you’re too sweet!! happy baking <3
Have you tried baking this recipe in cupcakes? If so how would that alter the bake time and temperature
i haven’t, but I have a great dark chocolate cupcake recipe that is to die for!! if you search it on my site it should pop up 🙂
I love this chocolate cake recipe! So moist and yum? I made it for my son’s birthday and it turned out so well! Thanks, Chelsea! And happy new year in advance ?
thank you for sharing, I’m so happy to hear that!! hope you have a great new year too 🙂
I want to make my dad the perfect chocolate cake for his going away party and he is very picky when it comes to cake, it has to be moist so this one sounds perfect but he hates coffee so I am wondering if the espresso in the recipes is tasted?
You can just use hot water in place of the espresso! But honestly you can’t really taste it, it really just enhances the chocolate flavor 🙂
I’m thinking this would be a great chocolate cake I need to make in the next few weeks. A few questions, what does the vinegar do? Would it hurt to omit it? Would I double or make one and a half recipes for a half sheet cake? Wondering about the baking time as well. I’m thinking maybe start checking for doneness at about 35 minutes. Your thoughts on all these questions would be great!!!
it just adds to the flavor a bit! you can omit it if you really want. How big of a half sheet cake do you want to make? I think batch should be enough to make two 9×13 inch sheet pans! Use flower nails to help the layers bake more quickly and evenly, and they should bake for about 35 minutes!
How would you adjust this recipe for high altitude (we are a mile high)?
Sadly I haven’t tested this recipe at high altitude! but King Arthur has a great article on adjustments that can be made to recipes made at high altitude: https://www.kingarthurflour.com/learn/high-altitude-baking.html
hope that helps! Happy baking <3
Thank you!
Hello! I absolutely love you’re recipes as they are straight forward and make delicious desserts every time!
What size pan would you recommend for this recipe? Also how many layers does it make?
Thanks!
Thanks Maria! I like to use this recipe to make either three 8 inch cake layers, or four 7 inch cake layers 🙂
Thanks for your reply! I just noticed that info in the recipe 🙂
I just made the layers and they smell great! I just had a little hard time flipping the cakes out of the pan once they were cooled because they seemed really soft and fluffy. I bet that will taste great and be really moist but is there any advice you have on how to handle them without them falling apart?
can you or would you add a small package of pudding mix to the recipe?
I’ve never tried it, but the recipe is formulated to bake up just fine the way it is 😛 haha just out of curiosity, why do you want to add pudding into the batter?
Hi Chelsey,
What is the difference between this recipe and the chocolate layer cake? Either or better for stacking?
Thanks!
The cake turned out really well. I halved the ingredients and baked it in two, 6 inch layers. I’m wondering if this cake recipe would be suitable for a multi – tiered wedding cake? Not sure if it would be sturdy enough. Thank you!
So happy to hear that Tonya! I usually use my chocolate layer cake recipe for tiered chocolate cakes, because it has a bit more structure! I’d recommend using it instead for a big cake <3 here’s the recipe:
https://chelsweets.com/2018/05/08/my-go-to-chocolate-layer-cake-recipe/
Hi Chelsea! Why do you add vinegar?
Which chocolate cake do you prefer? This one, or :https://chelsweets.com/2018/05/08/my-go-to-chocolate-layer-cake-recipe/ . What is the difference between them?
Hello, I don’t see at which point in the directions do I mix in the vinegar. It is listed in the ingredients, but not in the directions. Thank you! Love all your recipes.
So sorry about that Stephanie! I usually add it at the end, but the cake will still turn out fine if you add it earlier with the other wet ingredients. I’ve updated the recipe card to include it. Thank you for flagging this!! <3
Has anyone tried this as a sheet cake?
Hi Maygan! I haven’t tried this as a sheet cake, but based on the volume of the batter it should make 2, 9×13 inch layers that are 1 inch tall <3
Thank you. I’m going to try a half sheet. ?
Hello! Would this work for cupcakes or would they come out too flat? Do you have a cupcake version?
I recommend just using my chocolate cupcake recipe instead 🙂 it’s super delicious!! Here’s the link: https://chelsweets.com/2017/07/08/the-best-one-bowl-chocolate-cupcake-recipe/
In the frosting ingredients you list melted dark chocolate yet in the directions you say melted chocolate chips. So is it squares of dark chocolate or chocolate chips?
You can use either, both will work! <3
Hi chelsey,
I love your vanilla cake recipe, baked it like a 100 times now!!! Question: have you ever weight this sponge after baking ? If so how much does it weigh?
Thanks ?
Hi Tanishia! So happy to hear you’re enjoying my vanilla cake recipe! sadly I’ve never weighted these cake layers after baking them, so I have no idea!! I’ll try to remember the next time I make them though (once I’m back from my honeymoon :)!! <3
Thanks*
Hi Chelsey,
I love to watch your cake recipes on youtube as well as on this website. They are really very inspiring me to bake new kind of cakes but unfortunately me and my family is vegetarian so we could not have eggs in our cake. Can you please tell me any alternative(s) to eggs?
Thanks
Hi Palash! That’s so fun that you’re trying out new cakes!! I’ve never completely swapped out the eggs before, but I’ve heard that 1/2 cup of apple sauce is a good replacement for 1 egg!
I also have a great vegan cake recipe that is egg free 🙂 Here’s the link: https://chelsweets.com/2015/05/29/vegan-almond-birthday-cake/
I hope that helps, happy baking!!
Hi Chelsey,
I made this cake this summer for my son’s birthday and it was great, I always like cakes with buttermilk in them! I need to make 24 cupcakes this weekend and was wondering if this recipe would work for cupcakes? I know you have a separate chocolate cupcake recipe on your site, but it doesn’t have buttermilk in it and only the vegetable oil, so I’m hesitant to try it.
Thanks!
Amrit
Hi Amrit! So happy to hear that, and same!! If a recipe doesn’t have buttermilk in it, I’m always like MEHHHH! haha
With that being said, my chocolate cupcake recipe is actually so moist and tasty, even without buttermilk 😛 It’s def worth trying!
I’ve surprisingly never tried this recipe with cupcakes before, but I bet it would also be great. If you go that route, I’d love to hear what you think of them!! PLease let me know how they turn out 🙂
Hi ! So I am planning on doing your cake tomorrow for a birthday party on saturday. But we don’t really have buttermilk in France. I could do it myself but it seems to be two kind of buttermilk possible. One pretty liquid and the other more thick. Wich is the consistency of the one you use ?
Thank you 🙂 !
Hi Candice,
I’m so sorry for the delayed response :/ I usually use buttermilk that is on the thicker side! You can also use sour cream in place of buttermilk, if that’s easier! Or Crème fraîche. Hope that helps for the future, happy baking!!
Hi there! I was wondering would this for a 9×13 inch pan. I want to use only one pan instead of 2. How much batter should I pour in to get a nice and thick and moist cake? I hope I am making sense…lol.
Hi Shanee! You totally can! If you want a pretty thick layer, you can use all the batter and it should bake up great 🙂 I recommend turning the temp to 325 degrees though, and baking it for 45-55 mins. Hope that helps, happy baking!
Hi There!
Is there a typo with the quantity of the below ingredients?
2 teaspoons baking powder (8 grams)
1 1/2 teaspoons baking soda (12 grams)
Should baking soda be 6 grams if it’s less than the quantity of the baking powder??
Thanks
Tanya To
Hi Tanya,
There is a typo!! But not quite for that reason 😛 Baking powder is lighter, and is 4 grams per tsp. and baking powder is a bit heavier (6 grams per tsp).
I’ve update the baking soda amount to reflect 9 grams. It is still heavier, even though there’s less of it than baking powder. But the original amount was a little off. Hope that helps, happy baking <3
Oh wow! Thank you SO much for that explanation! I would not have even thought of that but that makes SO much sense!
I baked this cake the other day not noticing the typo and my husband who is so picky LOVED it! It will now be my go-to chocolate cake recipe! I however paired it with your salted caramel frosting and caramel drip (and decorated it with salted caramel popcorn)- YUMMM
I only picked up on the typo because I wanted to calculate how much the cake had cost me to make – inspired by your “How to price cakes spread sheet” and it is a LIFE CHANGER!!
I have only started learning how to bake and your content is so helpful!
Thank you – Tanya from Australia
That’s so wonderful to hear!! And omg, that sounds freaking incredible!!! I could go for a slice of that right now 🙂
And you have no idea how happy that makes me!!! Pricing spreadsheets give me life, and I love that you’re pricing yours out!
Thank you for being so sweet Tanya! <3
You are totally right!! Thank you for catching that Gena 🙂 I just updated the recipe card!!
is this cake more like a mudcake?
Hi Angela,
I’ve never had a mud cake before, so I’m not really sure! I think mud cakes are supposed to be pretty dense though, and this cake is definitely not! I think that my chocolate buttermilk cake recipe is more similar in texture to a mud cake, so I’d recommend trying it instead: https://chelsweets.com/2017/03/02/the-best-chocolate-layer-cake-recipe/
Hope that helps, happy baking!
instead of vegetable oil can I use butter?
Hi Ana,
This recipe is formulated to be best with vegetable oil! If you want a chocolate cake recipe that uses butter, I recommend trying my chocolate layer cake recipe 🙂 Here’s the link: https://chelsweets.com/2018/05/08/my-go-to-chocolate-layer-cake-recipe/
Hope that helps, happy baking!
I love the taste of your cakes however I find that this and your vanilla cake recipes bake very thin layers in 8 inch pans and after trimming I end up with a short cake.
Hi Kim,
I like to use 7 inch cake pans to make taller layers and a taller overall cake! I know it’s a strange size, but I order them on amazon. Here’s the link to the one’s I use: https://amzn.to/2ttArQF
Hoppe that helps, happy baking!!
Hello Chelsey,
I am going to be making your moist chocolate cake in two weeks for my husbands birthday, my issue is that it’s just the both of us, I do not wish to have a lot of cake left over. How can I cut this recipe down for the both of us? and if it isn’t possible, do you think the cake will survive in the freezer?
Hi Alexandra,
Yay!! You can cut this recipe in half and make two six inch cake layers. This will make a much smaller cake that will be more fitting for the two of you 🙂 Hope that helps, happy baking!
Hi, I’m planning on making this cake using a 12 by 18in cake pan. Would one batch be enough to make an 1in layer?
Hi Allison,
This recipe should work great for that! When I bake layer cakes, I place two flower nails (like these: https://amzn.to/39oJK3I) spaced evenly apart in the center of each pan and spray them, to help the layers bake more evenly and quickly. With flower nails, the cake layers bake in about 25 minutes in my oven. I hope that helps, happy baking!!
Hi chelsea, i was wondering can i use 1 cup of sugar instead of 2 in this recipe or will it disturb the consistency of the cake? As the frosting is already too sweet. Thank you!!
Hi Dina,
Changing the amount of sugar definitely changes the texture of the cake. The sugar helps give the cake it’s tender structure! I’d recommend using less powdered sugar in the frosting, but leaving the amount of sugar in the cake to try to make the cake overall less sweet. You can also try a less sweet frosting with this cake like swiss meringue frosting, or chocolate ganache. Hope that helps, happy baking!
Hey! I was just wondering if this buttercream recipe makes enough to smoothly frost the cake with a crumb coat and all. Thanks!
Hi Cal,
It does! The amount of frosting included in this recipe is enough to crumb coat and smoothly frost the cake layers included in the recipe <3 Happy baking!
Hi Chelsey! I’m wondering if I can substitute whole milk for buttermilk without things going wrong. Thank you!
Hi Kristen,
You totally can! You can use full fat yogurt, sour cream, or whole milk in place of the buttermilk in this recipe! Hope that helps, happy baking!
Thank you so much!
What about 1% milk?
Hi Taylor,
You can use 1% milk if that’s what you have on hand <3
Hi Chelsey
I was just wondering what measurements I would need if I wanted 4 layers in 9 inch tins. also how much white chocolate ganache would I need for that.
Hi Vithoosha,
I’d recommend doubling this cake recipe! When you say white chocolate ganache, do you mean for drips? Or filling and covering the cake with white chocolate ganache?
Hi,
First i wanted to say how amazing this cake is, i have made it multiple times and it is just amazing. I wanted to make a small 2 layer 6″cake can i just cut the recipe in half for this?
Thanks again!!
oops, just saw you already answered this before! thanks again!!
haha no worries Chana! Happy baking!
Hi Chelsey,
I was wondering, what can I substitute heavy cream to for the buttercream? Went to 4 different stores to look for heavy cream and seems like all stores I went to are sold out of this. Do you think I can substitute it with Evaporated milk?
Hi Grace,
So sorry for the delayed response!! If you can’t find heavy cream, heavy whipping cream or any milk will work in its place <3 I’ve never experimented with evaporated milk, so I’m not quite sure about that one! Hope that helps, happy baking!
hi do i need to double the recipe if i want to bake three nine inch pans? thanks viviana
Hi Viviana,
I would recommend doubling the recipe to make 3, 9-inch pans with this recipe! Hope that helps, happy baking!
Hi Chelsea! Can I use black coco instead? Is it okay if I bake it in 3 6in pans?
Hi Kelsey,
You totally can! I love black cocoa, and it’d taste great in this recipe 🙂
Hi Chelsea! I want to make cupcakes.. Would you reccomend i use this recipe or another chocolate recipe of yours?
Hi Olivia,
I have a great chocolate cupcake recipe I’d suggest instead! Here’s the link: https://chelsweets.com/2017/07/08/the-best-one-bowl-chocolate-cupcake-recipe/
Hi Chelsey! I’m planning on baking this cake this week. I’ve made this in the past by halving it and it makes three 4inch layers. Is there a way to make this specific recipe 3 6inch layers? I’d rather use this recipe than your other chocolate cake recipe.
Hi Jillian,
For sure! I’d recommend making 2/3 of a batch of this batter to make 3, 6″ cake layers. Hope that helps and that your cake turns out great!! <3
Hi! Would this recipe work to make 3 9-inch pans? Could I just cook it for less time or would i have to double the recipe? Thank you!
Hi Hannah,
I’d recommend doubling the recipe to make 3, 9-inch cake layers! The bake time should actually be similar, but they might need a couple minutes longer. Hope that helps, happy baking!
Hi! Just wanted to say I love love your recipes. I’m a 16 year old aspiring baker and you are without a doubt one of my fav bakers. Also wanted to ask if I could just use self raising flour and minus the baking powder and soda instead of all purpose because I ran out and can’t find it in stores x
Thanks Nawaal! You can use self raising flour in place of the AP flour, but omit the leavening agents and the salt in the recipe. Hope that helps, happy baking!!
Also how many 8 inch cakes do you reckon this recipe will make
Hi Nawaal,
This recipe makes 3, 8-inch cake layers just like the recipe calls for <3
Hi Chelsea, thanks for the recipe. Please can i use dutch processed cocoa powder as that is all i can get where i live.
Hi Biola,
Dutch processed cocoa powder will work fine in this recipe! 🙂 Happy baking!
Hi Chelsea, will it be ok if i use dutch processed cocoa powder?
Thanks
Heyy!! I love your recipes but is there any thing i can substitute eggs with? I wanna make this cake for my mother’s birthday and she’s a vegetarian.
Hi Saiba,
There are actually a few things you can sub for eggs! I share them all in my substitutions guide here: https://chelsweets.com/2020/06/01/baking-substitutions-guide/
Hope that helps, and that your Mom’s bday cake turns out great!
Can I frost the cake with chocolate ganache first? Then second layered it with vanilla buttercream for the frosting?
Hi Chels, I’m going to make these in 2 7inch tall cake tins as cut them, instead of 4 7inch short cake tins. Would I bake them at the same time and degrees the recipes calls for or longe?
Hi Chelsey! In the recipe for the strawberry buttercream, it says that I need strawberry powder. Could I just get some freeze dried strawberries & blend them to make the powder?
Hi Chelsey, how many cups would you say this recipe makes? Love the recipe!
Hey Chelsea!
I got a giant chocolate cupcake order and i wanted to use this recipe but my concern is won’t it dry out in the oven if i use a giant cupcake mould? And if it’s ok At what temperature should my oven be at and for how long should i bake it. Thanks
I made this recipe today just for fun since I’ve been learning a lot about baking from your website and YouTube videos. This recipe was so delicious ! The cake was so moist and the flavor was perfect ! My husband even enjoyed it and he’s not really a cake person lol thanks for the recipe, really really really good !
Hello. How many cupcakes can this recipe make?
hi Chelsey! I have tried this recipe ..its awesome and super moist and taste good ..can I use chocolate ganache instead of butter cream?
Hey! I just made this it smells wonderful! I was out of plain flour, so substituted with self rising and left out the baking soda, powder and salt. I was surprised at how thin the layers were in my 8″ pans. I did get to sample a piece that broke off (it got trapped under the parchment) and it tastes wonderful. My question to you is, how tall is your single layer in this recipe? And how tall was your final 3 layers once baked? My layers each were only about an inch, so more like a torted cake with overall finished 3 layers measuring about 41/2″ high. Is this the norm for this recipe? Thanks!
I’ve tried so many cake recipes. All flavours this is the best chocolate cake recipe EVER!! Thank you so much!
Hi Chelsea. So I wanted to make a double layer cake for my son’s 3rd bday and do a construction theme. I was going to use a 8” and 9” springform pan. How should I modify the recipe to match these dimensions?
I LOVE this cake recipe it’s SO delicious, and gets better a couple of days after making IMO.
I’ve made it a number of times in different size tins but for me it always domes hugely. I’m not particularly upset about it as it means loads of trimmings for me to snack on, but do you have any suggestions of why this might be happening? Thanks!
I like this recipe. I will adopt it for the cake.
Best chocolate cake recipe I’ve ever used! So moist and delicious!! Using a good quality cocoa powder makes all the difference! Thank you for sharing!!!
can you tell what that chocolate syrup that you used in each layer before frosting is? and how to make it.
my oven can fit only one mould.so how should I store the
remaining batter before baking it
Can I make use of margarine for the chocolate buttercream frosting instead of butter
I found your gluten free recipe but was wanting a chocolate flavor! Can i really just substitute the flour in this one to make it gluten free? I just wanted to make sure the consistency would be the same! 🙂
This may be a real dumb question but did you double your recipe and make four cakes or can you cut the cakes in half to make 4?
Never normally get time to add review but your recipes are incredible so wanted to thank you and give you full credit. I made this one for my son who doesn’t really like birthday cake and it was such a hit. It was moist, easy to stack, didn’t raise too much and with your ganache and choc buttercream – WOW!!! I even did 3 x 6″ pans and found a tiny cake recipe you had done. I can’t thank you more, my drips looked fab though I messed up the ratio’s and had to salvage but dark and glossy and I did a white circle spider verse web design on top and gold sprinkles around the cake.
Is this recipe okay to use for a quarter sheet pan? I’ve made it many times but never in a 9×13….it’s so moist I’m nervous it won’t come out of the pan on one piece lol
Hello! Before I make this recipe, I just wanted to know about how many 8-inch layers it makes. Thank you!
can this be made into cupcakes?
Hello , would this recipe be sturdy enough as a tired cake ? 3 chocolate layers and then 3 vanilla cake layers on top ? (Doweled + cake card ) Also will it still be moist if I skip the sugar simple syrup? Thank you
Can I use this in a wedding cake like the one you made in a recent short?
Hi! Your cakes have been a birthday staple for our family for a few years now. Thanks! Question, how do you recommend converting this recipe to feed maybe 30-40 people? What pan size? Etc. I’m inviting my son’s entire preschool class and so I need a larger cake than usual. Have to feed the parents too ?
This is the first layered cake I’ve made that actually turned out so good! This is my new favourite buttercream recipe. It was delicious and stacked beautifully!! Thank you 🙂
I have been looking for the perfect chocolate cake and this is it. Thanks so much. I do have a question. I wanted to use 10 inch pans. Should I plan to double or triple the recipe. Making them one at a time?
why does ypu website have so many adds
Hi! I want to make a strawberry chocolate cake for my friend! I was wondering if I could pair this moist chocolate cake with your strawberry buttercream frosting that is made from the freeze dried strawberries. Please let me know if you think this would pair well, thanks!
Can this be baked as cupcakes?
Yes, I made this chocolate cake with your buttercream frosting. It came out wonderful. This will be my go-to recipe.
This was so good! I made this cake with your American buttercream recipe for my son’s birthday. His request: chocolate cake with vanilla frosting. I love your videos so I came to your site and found this recipe. AMAZING! Everyone raved about it! So moist and rich chocolate flavor. The buttercream was so smooth and silky. I will be using these recipes again and trying some of your others too!
I am so happy to hear that Janet!! 🙂 Thank you for sharing, and happy belated bday to your son!
How would I adjust the recipe to make 3 10 inch layers? Thank you
Hi Cassidy,
I would make a double batch! Bake time will be a bit longer, and I’d definitely recommend adding a heating core/flower nail (like these: https://amzn.to/3nSkcFj) to the center to help them bake more evenly / quickly.
Hope that helps, happy baking!
How many times would you do this recipe for a half sheet cake? I love your recipes and I just made your carrot cake and it was amazing!
Hi Jocie,
It depends how tall you want the sheet cake to be! If it were me, I’d make a double batch! I also have a really delicious sheet cake recipe that has a very similar texture to this one (you can skip the caramel), which would work great too! Here’s the link: https://chelsweets.com/chocolate-caramel-poke-cake/
Hope that helps, happy baking!
What could cause the middle to fall? I cooked it at 350 then the next time at 325 both still fall and all of my leveling ingredients are new.
Would this work in a 9x13in pan?
Hi Shannon,
It totally would! One batch of batter can also be used to make one 9×13-inch sheet cake. Bake it at 350 F / 175 C for 35-45 minutes and use flower nails or heating cores (like these: https://amzn.to/3CVCiPs) to help the cake bake evenly. It should end up being about 2 inches tall.
Hope that helps, happy baking!
Hello! All my cakes/cupcakes I make are from your recipes!
Do you know how roughly how high this cake will be after all the layering and buttercream? Will it be strong enough to hold a couple of small fondant figures? (making a dinosaur themed cake)
Hi Mo,
Love that!! You’re too sweet. The heigh of the cake depends on the size of layers you make and how much frosting you put between each layer. I’m pretty generous with it and add about 1/3 of an inch of frosting between my layers.
With one batch of this recipe, an 8 inch cake with 3 layers will be about 4 inches tall, and a 7-inch cake made with four layers will be just shy of 6 inches tall.
They layers are super soft, but if the buttercream is chilled and cake should definitely be strong enough to hold up some small fondant figures. Hope that helps, happy baking!
Hola hice la receta de bizcocho de chocolate de sabor esta deliciosa y me quedo húmeda
Solo que una parte del pastel era esponjosa super esponjosa y el fondo del molde quedó denso y se desmiga bastante ..me podrías ayudar para ver que hice mal gracias de antemano
Hola hice esta receta de bizcocho de chocolate …el sabor esta delicioso , es super húmeda..solo que una parte del bizcocho me quedo bien esponjoso y la parte del fondo del molde quedo denso y se desmiga bastante ….me gustaría saber si esa es la consistencia o por que me quedo así , hice la receta tal cual esta escrita , será que le tendría que reducir el bicarbonato o el polvo de hornear ? De polvo de hornear puse 8 gramos pesados y de bicarbonato 9 gramos pesados …estaré atenta a tu respuesta , gracias de antemano
Hola Xiomara,
I’m not sure why the bottom of the cake layers is dense, maybe it’s the type of cake pans you’re using? Are they dark colored or glass? Sometimes that can cause the edges and bottom of cake layers to over bake.
This cake texture is really soft so it can be a bit crumbly when you try to frost it! I like to freeze the cake layers before frosting them to make it easier to decorate them. I don’t recommend changing the amount of baking powder or baking powder because it will cause the texture of the layers to be dense :/
Sorry I can’t be of more help!
Can Dutch cocoa powder be used?
Hi Melissa,
It totally can! Happy baking 🙂
This recipe is delicious!! Can I use this for a two tired cake? Thanks!
Hi Renee,
So happy to hear that!! This cake recipe’s layers are a bit soft but as long as you properly build each tier on a cake board and support it with wooden dowels or thick plastic straws it should hold up just fine. Hope that helps, happy baking!
Hi, what if i don’t have 2 baking pans, can i bake all in a 8” pan or a 6” pan? If yes, how long would it take?
Hi Wai Ling,
If you don’t have that many cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can at a time. I would recommend baking 3 total layers using your 8-inch pan. Hope that helps, happy baking!
Hi Chelsea,
I really would love to make this for my dad’s birthday but he absolutely HATES coffee, could I just use like a tsp of chocolate extract or something and skip the espresso? Would I still need to add the water?
Hi Jess,
Totally get that! You can just omit the instant espresso in that case. Still add the water though, otherwise the consistency of the batter will be thrown off. Hope that helps, and that your Dad’s birthday cake turns out wonderfully!!
Why us it that the middle of my cakes sometimes sink in??
Hi Elise,
A few different things can cause cake layers to sink. The most common is that the layers are slightly underbaked. If you don’t think that’s the reason, I have a whole post on the other things it could be that I’ve shared here: https://chelsweets.com/why-do-cakes-sink-in-the-middle/
Hope that helps, happy baking!
Can you tell me how many cups of batter you yield? I love this cake, as well as your white cake recipe and they are my go to for decorated cakes. It’s just been a while since I made either and I am thinking I used to yield more batter. I’ve made this 3 times today and am only yielding 6 cups. I’ve double and triple checked everything and the only thing I can think of is I may have used my mixer in the past.
Hi Debbie,
My white cake recipe usually makes about 10 cups of batter, and this recipe usually makes a bit less than that. I haven’t measured it in a long time, but I believe this recipe makes about 8 cups of batter. 6 cups of batter does seem low. I’m planning to make this recipe again in a couple weeks and will measure how much batter it makes and let you know what I end up with! Stay tuned!!
Hey! I wonder if you could help me with ratios please? I’m making my friends wedding cake in June and I’m following your wedding cake advice, doing three sponges for each tier. She wants her 10inch (bottom) cake tier to be chocolate. Would you recommend doubling this recipe to make three 10 inch sponges? Thank you!
Hi Laura,
This recipe makes about 8 cups of batter, so doubling the recipe should be perfect for making 3, 10-inch cake layers. For the future, I have a great cake batter calculator chart that helps a ton with questions like this, here’s the link: https://chelsweets.com/how-much-cake-batter-per-pan/
Hope that helps, and that your friend’s wedding cake turns out amazing 🙂
Hi. Firstly WOW. This is the best recipe I have used for chocolate cake. So so moist and chocolatey. So glad I found it.
When I come to make the frosting I’m not sure what cocoa I need as it reads different to what is used in the cake. Is this correct? I’m in the UK so may be different to what you use in the states.
Many thanks
Gavin
So happy to hear that Gavin!!
And apologies for any confusion! You can use the same cocoa powder that you used the cake recipe, or you can use dark cocoa powder (similar to dutch-processed cocoa powder!) to give the frosting a deeper color and richer flavor. I’ve updated the recipe card to make this more clear for the future. Hope that helps, happy baking!
I noticed the main difference between this recipe and the “death by chocolate” is the sour cream/buttermilk and the unsweetened cocoa and dark cocoa. Which one is better?
Hi Lina,
It’s all a matter of preference, but my favorite chocolate cake recipe of mine is my death by chocolate cake recipe 🙂 Hope that helps, happy baking!
Hi! Would using your cake flour recipe instead make this cake even better?
Hi Mary,
Do you mean using cake flour in this recipe? It already has a super light crumb, so I’m not sure if it’d turn out better with cake flour! I honestly haven’t tried it, but if you do please let me know how it turns out!
Hi
Can I use this recipe to make big tiered cakes? As it only containes oil will it be able to hold the structure??
The crumb on this cake is super light, so I don’t think it’s the best for tiered cakes! It can be done if the cake is properly supported and the buttercream stays chilled, but my other chocolate cake recipes are a lot easier to stack and make tiered cakes with.
My chocolate buttermilk cake recipe works great for tiered cakes (it’s the chocolate version of my go-to vanilla layer cake recipe), here’s the link: https://chelsweets.com/the-best-chocolate-layer-cake-recipe/
Hope that helps for the future, happy baking!
Hi Sarah,
I’m so sorry to hear that, that is such a bummer! The measurements are definitely correct, I make this recipe several times a month. It does sound like you’ve troubleshooted all of the most common causes, but hopefully we’ll be able to figure it out together! What type and size of pans are you using? Are you baking using measuring cups or a scale? Were all the ingredients at room temperature?
Wow! I am not a baker and have only made a few cakes in my lifetime, but this one is foolproof and amazing!!! The buttermilk in the batter makes this cake very moist and delicious!
And the frosting…. Omg!! Decadent! The heavy cream makes it smooth and adds a great flavor! This is definitely going to be made again! Thank you for sharing!!
Hi Janine,
Thank you, I’m so happy to hear that!! 🙂 This is one of my favorite recipes of all time!!!!
This is a perfect chocolate cake for any occasion. Super moist, not overly sweet and so tasty.
I am so happy to hear that Cheryl 🙂 Thank you for sharing!!
If I half the recipe can it fit into an 8×8 square pan?
Hi Karli,
That should work! The layer will be a bit taller than if you made the recipe in round pans, so it will likely need a bit longer to bake (I’d say 3-8 minutes, depending on the pan you use!). I’d recommend checking the center with a toothpick for doneness, and when it comes out with a few moist crumbs you’ll know it’s done! Hope that helps, happy baking!
I don’t like coffee. What can I substitute?….. or can I omit it totally?
No worries Donna! You can just omit it! But also – I swear that you can’t taste it! It just enhances the flavor of the chocolate 🙂
Hey so I’m from uk and I’m wondering would it cook the same and still be moist ? If I cooked it at 180 preheated ? Because I have to say this is the best looking cake I’ve ever seen ! And would whole milk be the same if I swapped it for buttermilk ?
Thanks
Jack H
Hi Jack,
This recipe will bake up great in preheated 180 C oven 🙂 And whole milk can be swapped for buttermilk! The flavor will be a tiny bit different, but it will still taste great.
Just make sure not to use convection/the fan setting (if you do, the temp needs to be lowered to 162 C and the bake time will be a couple minutes less). Hope that helps, happy baking!
@Chelsweets, thank you so much
This is the best cake! I made it for my daughter’s 3rd birthday because she loved chocolate, it didn’t disappoint! She was a huge fan, as well as my family. Your directions are easy to follow, I weigh everything to make sure it’s exact. Can’t wait to make more of your recipes. Thank you for sharing!!
Oh ee
Do you think this cake would still be nice if i made it without the frosting? or will it be too dry?
Hi T,
Great question! Yes, this cake can still be really lovely without the frosting, I eat the cake tops plain and love it!! Just be sure to wrap it up tightly with plastic wrap or put it in an airtight container to store it. Hope that helps, happy baking!
I have used this and several other Chelsweets recipes many times…all of your recipes are easy to make and absolutely out of this world!!! Thank you for sharing them! <3
Hi Jessica,
Ahh thank you so much, that means the world to me!! I’m so happy to hear you’ve been loving the recipes and that they’ve been easy to follow. That’s always the goal! Thanks for baking along with me 🙂
hi, how would I store the cake if I make it on Friday and assemble it only on Saturday?
thanks x
Hi Jemma,
You can bake the cake layers on Friday, let them cool completely, then wrap each layer tightly in plastic wrap. If you’ll be assembling on Saturday, just leave them at room temperature in an airtight container or well-wrapped with plastic wrap. No need to refrigerate if it’s just overnight. They’ll stay soft and fresh for frosting the next day. Hope that helps, happy baking!!
Hello, I’m confused, the recipe calls for 3 layers but the picture shows 4?
Hi Jessie,
Totally get the confusion!! Most people make this recipe with 3, 8-inch cake layers, but it can also be used to make 4,7-inch cake layers like I mention in the first step of the recipe. I cake show in the photos with 4 layers are made with 7-inch pans. Hope that helps, happy baking 🙂
I made this chocolate cake for my family, minus the filing, in Brazil we tend to put brigadeiro as a filing, but this cake recipe is now my favorite chocolate cake ever. It is extremely moist and chocolaty and not too sweet and you don’t even need to put syrup to keep it moist, i just love it!
Yesssss! Omg this would be AMAZING with brigadeiro as the filling. I’m drooling thinking about that! So glad you loved this recipe, thanks for sharing Carolline 🙂
Could this be made in 4 6inch pans instead of 7 inch?
You can!! But bake time will be a few minutes longer and the layers will be a bit thicker! Hope that helps, happy baking!
I’m a new baker who has least idea about things and can just bake by following the recipes. I came across your website when someone recommended your cake tin batter calculator. I wanted to confirm, will it taste equally good without the frosting? I’m just starting to sell whatever I bake. I plan to make it in cup cake form though. I’m not confident about frosting though.
Hi Mohammaed,
Everyone has their own preferences, so whether the cake tastes best with or without frosting really just depends on if you like frosting! I prefer it with frosting, but I’m sure some people like just fine without! If your selling you baking, I’d recommend seeing what your clients prefer and baking based on that. Hope that helps, happy baking!
Hi! This looks so delicious, I made the cake last night and am going to make icing today. I just want to be sure, it’s whipping cream in the frosting not heavy cream?
Thank you!
Hi Shannon,
Great question! You can use either, both will work in this frosting recipe! Heavy cream and whipping cream usually have anywhere from a 1-5% difference in fat, but both have high enough fat percentages to give the frosting a really nice, smooth consistency. Hope that helps, and that you cake turns out great!
hi I’m in uk,I’m making this cake in a 9×13 sheet tray.should I bake at 160 in fan oven for 35/40 mins
Hi Sue,
Yes, for a 9×13-inch sheet pan I would bake this at 160C in a fan oven and start checking it around 30-35 minutes. On my recipe card, one batch bakes at 350F / 175C, and for a 9×13-inch sheet cake the bake time is usually about 35 to 45 minutes, so your timing sounds right. I’d just keep an eye on it and bake until a toothpick comes out with a few moist crumbs. If you have them, heating cores or flower nails can also help it bake more evenly since the cake will be fairly deep in that pan. Hope that helps, happy baking!
Made this cake and it was incredible! Also, I follow you on IG and have made about a dozen of your recipes, so thank you! You are beyond talented!
Quick question, I’m making this cake again for a friend, but they do not want the espresso. Would I just still utilize the 1 cup of warm water w/o espresso or does something else need to change?
Thank you in advance!
Hi Carissa,
So happy to hear you loved this recipe, along with others of mine 🙂 Yes, I’d suggest just omitting the instant espresso and using a cup of warm water. Hope that helps, and that the cake for your friend turns out great! Happy baking!!