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Classic Chocolate Cake

5 from 57 votes

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This Chocolate Cake Recipe is the most quintessential, classic chocolate cake that you need in your recipe box. Made with simple pantry ingredients and frosted with a delicious chocolate frosting, it is truly the only recipe you will ever need for chocolate cake. Of course you can frost this with any kind of frosting (like Cream Cheese or Vanilla Buttercream) but the original chocolate is a great choice.

If you’re looking for my egg-free, Vegan Chocolate Cake, you can find that recipe here.

slice of chocolate cake with fork taking a piece

Chocolate Cake | A Classic Recipe

If you follow me on instagram, you will know I’ve been making this recipe again and again…doing everything I could to get it *just* right and after seven tries (and ten others, thanks to some devoted readers who agreed to be recipe testers) I’m so excited to share this truly AMAZING Chocolate Cake Recipe that I am going to be shouting about from the rooftops.

My husband is probably the toughest critic because he is the chocoholic in the family but after trying this final version, he shook his head, smiled and said “Yup, this is it. It’s SO good.” While I struggled with getting this cake moist enough and chocolatey enough, I finally got the combination just right and am truly so proud of this recipe. I hope you make this chocolate cake this weekend and love it. Well, I hope you love ALL my recipes you try, but this one (and maybe my cheesecake recipe) are ones that hold special places in my heart. Ha!

eggs whipped into butter and sugar

Main Ingredients Needed

Ordinary pantry staples come together to create this amazing chocolate cake. Here’s what you’ll need:

  • Flour + Dutch Processed Cocoa Powder – flour fills out the cake and the cocoa gives us that clean chocolate flavor.
  • Baking Powder + Baking Soda – both are used for the optimal amount of raise.
  • Salt – to balance out the sweet and bring out that chocolate flavor.
  • Buttermilk – this helps keep the cake moist. If you don’t have buttermilk use milk and white vinegar (1 1/2 cups of milk and 1 1/2 teaspoons of white vinegar).
  • Vanilla – for flavor.
  • Instant Coffee Granules– this is an optional ingredient, but a little certainly goes a long way! I recommend adding 1 teaspoon to your batter. You can’t taste coffee in the finished cake, but absolutely helps in getting that rich, chocolate flavor. I used Folgers Instant Coffee Crystals and they worked perfectly.
  • Vegetable Oil – used for moisture
  • Sugar – to sweeten.
  • Eggs + Egg Whites – used for structure and texture. The egg white addition helps keep the cake light.

Dutch Processed Cocoa Powder Versus All the Others

After testing and re-testing this chocolate cake recipe, I have found the best cocoa that will give you the best chocolatey flavor is Dutch Processed Cocoa Powder. Regular unsweetened cocoa powder is a little more acidic while Dutch processed is neutral. This just has to do with the way the cocoa beans are processed. While both kinds of cocoa powder will definitely work in this recipe, I liked the Dutch-Processed best. Ghiradelli has a great Dutch-Processed Cocoa Powder that I’ve been using and it is fabulous. I would highly recommend it.

How to Make Chocolate Cake

For full details, including increments, see the printable recipe card down below!

Step 1: Preheat Oven and Prepare Pans

Preheat oven to 350 degrees. Line three 8-inch round baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)

Step 2: Prepare the Dry + Wet Ingredients

In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together to combine. Set aside.

In a liquid measuring cup, stir buttermilk, instant coffee granules (if using) and vanilla together. You want to stir to dissolve the coffee granules. They will slowly dissolve over the course of 5-10 minutes as they sit in the buttermilk and as you add them into the chocolate cake batter. Set aside.

Step 3: Make the Cake Batter

In a large bowl, mix oil and sugar together until combined. Add in the eggs and egg white, one at a time, until mixture becomes lighter in color. Scrape the sides of the bowl and mix again briefly.

Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.

chocolate cake batter in glass mixing bowl

Step 4: Bake and Cool

Using an ice cream scoop, divide chocolate cake batter evenly between baking pans and smooth the tops. Bake 22-30 minutes in the lower 2/3rds of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.

Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Once you can handle the warm pans with your bare hands, you can flip them out. Cool completely before frosting and decorating.

Frosting Your Chocolate Cake

If you’re making this recipe as a two or three layered cake, you’re going to want to make sure your cakes are completely cooled before frosting. Since the majority of frostings are butter based, that butter can melt if your cakes are too warm. So the first step in having success is making sure they are at room temperature.

After you know you’re ready to frost your cake, be sure no matter what frosting you’re using, it’s smooth, creamy and easy to spread while still holding its shape. Run a butter knife through the bowl of finished frosting and if it goes through relatively easily, you should be good to go.

If you notice your frosting has a lot of air bubbles (which makes it difficult to frost), beat it by hand with a large wooden spoon to remove as many as you can.

What Frosting Should I Use?

The best and most classic frosting to use with this chocolate cake recipe is my Easy Chocolate Frosting Recipe! I have that added to the recipe card below. However, it depends on what kind of overall product you are looking for too. Consider these other great frosting recipes to try:

baked chocolate cake in pans

Make Chocolate Cake Ahead

The best thing about making this chocolate cake recipe (and really any baked cake) is they store beautifully if you make them ahead! Here are a few storage options:

Storing at Room Temperature

Once your cake has been baked, cooled, wrap them in plastic wrap and store at room temperature overnight. Prepare the frosting then cover and store in the fridge overnight as well. When you are ready to assemble and decorate, set the frosting out at room temperature to soften for about 30-45 minutes. Give it a quick mix to loosen it up in your mixer for about a minute, then frost away! (You may have to add a splash of heavy cream or milk to bring it back to life.)

Storing in the Freezer

If you want to make this cake even farther ahead of time, consider freezing it! Baked chocolate cake can be frozen for up to 3 months. Wrap baked cake layers well in two layers plastic wrap and one layer of heavy duty foil and store flat in the freezer. To thaw, transfer from the freezer to the fridge overnight and then bring to room temperature before decorating.

Same Recipe, Different Cakes!

This Chocolate Cake Recipe will make:

  • 1- 9×13 thick cake (bake for 30-40 minutes)
  • 2- 8 or 9-inch round cakes (bake for 28-35 minutes)
  • 32 cupcakes (bake for 15-22 minutes)

Regardless of how you bake this cake recipe, be sure to use lighter-colored baking pans (or glass). Using a darker Teflon will make the edges cook a lot quicker than the center of the cake, giving you darker, crispier edges which isn’t what we’re going for with this chocolate cake recipe.

More Chocolate Cake Recipes!

Be sure to check out the rest of my cake recipes while you’re at it 🙂

5 from 57 votes

Classic Chocolate Cake

This Chocolate Cake Recipe is quick, easy and most importantly delicious! Pair it with your favorite frosting recipe and you've got dessert!
servings 16 servings
Prep Time 40 mins
Cook Time 30 mins
Total Time 2 hrs 10 mins


For the Chocolate Cake:

For the Chocolate Frosting:

  • 1 1/2 cups butter softened
  • 1 1/2 pounds powdered sugar
  • 3/4 cup dutch processed cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 1/3 cup heavy cream or more, as needed


  • Preheat oven to 350 degrees. Line three 8-inch round baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
  • In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together to combine. Set aside. In a liquid measuring cup, stir buttermilk, vanilla and instant coffee granules (if using) together. Set aside.
    dry ingredients in glass bowl
  • In a separate large bowl, mix oil and sugar together until combined. Mix in eggs and egg white, one at a time, until mixture becomes lighter in color, about 90 seconds.
    creamed butter, oil and sugar in bowl
  • Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
    pouring in buttermilk into chocolate cake batter
  • Divide evenly between baking pans and smooth the top. Bake 22-30 minutes in the lower 2/3rds of the oven. If you're using two cake pans instead of three, you will need to bake this cake 28-35 minutes. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Once you can handle the warm pans with your bare hands, you can flip them out. Cool completely before frosting and decorating.
    round chocolate cakes cooling on cooling racks

For the Chocolate Frosting:

  • See recipe notes for how much frosting you will need to make. In a large bowl, measure and add butter, powdered sugar, cocoa, salt and vanilla. Stir with beaters on low (or paddle attachment on stand mixer) to mix and break up the butter. It will still be very powdery and dry. Slowly add in the heavy cream. Once you notice the frosting start to come together stop adding the cream. You may need to add more than the amount listed. This is also normal. Increase mixer speed to medium to get rid of any lumps and create a smooth frosting. Scrape the sides and the bottom of the bowl and mix again to ensure a completely smooth frosting. Chocolate frosting will be done when it can hold its shape, but you can easily move a butter knife through it. If its too thick, add more cream and mix. If you've added too much cream and the frosting is too soft, add more powdered sugar. If you notice there are a lot of air bubbles in your frosting, use a large wooden spoon to beat a lot of the air out of the frosting by hand.



How much frosting should I make? The listed recipe makes enough frosting to fill and frost a three layer cake. If you’re only baking two layers, I recommend cutting the recipe down. Use the following increments: 1 cup softened butter, 1 pound powdered sugar, 1/2 cup cocoa powder, 1/3 teaspoon salt (or a scant 1/2 teaspoon), 1 teaspoon vanilla, 1/4 cup heavy cream (or more, as needed). Use the same directions to make the frosting as listed in the recipe card. 


Calories: 613kcal | Carbohydrates: 84g | Protein: 5g | Fat: 32g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 406mg | Potassium: 230mg | Fiber: 3g | Sugar: 68g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: chocolate cake recipe

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Recipe Rating

124 Responses
  1. Chocolate Sour Cream Frosting | Lauren's Latest

    […] creaminess you just can’t get with any other dairy product. Plus this frosting paired with my Perfect Chocolate Cake recipe? Pure […]

  2. Jennifer Contreras

    5 stars
    Hi…I just made your chocolate cake and it was really good. Thanks a lot…I think that this is the most delicious chocolate cake I ever made so far.:)

  3. Carrot Cupcakes | Lauren's Latest

    […] here’s the 411 on these: carrot cupcakes {adapted from my chocolate cake recipe, believe it or not!} topped with cream cheese frosting and then decorated as follows: {follow along […]

  4. Linda T

    5 stars
    January 13, 2016
    I made this cake for my daughter’s
    birthday. It was fabulous.

    I will never make any other chocolate cake recipe again.!


  5. Erica Haney

    This reminds me a depression chocolate cake my family makes. Although I usually use cooled down strong coffee in place of water because I think it boosts the chocolate flavor and I also add in a little bit of Hershey’s syrup too. And make icing out of butter,cream cheese and conf sugar. Then drizzle warmed up choc fudge on top and then chill for a bit.

  6. Lauren

    It’ll probably cook faster in the convection oven, so be aware of that. Other then that, everything else in the recipe should be the same.

  7. Jessica Mu

    5 stars
    This is the BEST chocolate cake recipe ever! I’ve used this recipe probably over a million times and I am so glad I found your blog. Thank you so much! <3

  8. Sarah

    5 stars
    I just need to say that this is my go to chocolate cake recipe! I am going to try the suggestion below to make a plain vanilla cake for my sons birthday party (since he can’t have chocolate yet). Amazing cake. Thank you!

  9. patty

    5 stars
    I have done this cake twice, LOVE IT!!! Super simple! Definitely trying it with my flan cake. Don’t have to buy the box cake anymore. Thanks.

  10. Lauren

    If you replace the cocoa powder with flour, it should make a plain cake. I’ve never done it, but don’t see why it wouldn’t work.

  11. Liyana

    can i just exclude the cocoa powder and add an extra tsp of vanilla extract to make this into a vanilla cake?? Or do you have an alternate recipe for a moist and spongy eggless vanilla cake…
    PS: the chocolate cake looks fab.. im definitely going to make it soon..

  12. Oreo-Bottomed Chocolate Cupcakes and Peanut Butter Oreo Frosting + Third Blogiversary! | A Nerd Cooks

    […] used Lauren’s Perfect Chocolate Cake recipe for the cupcakes, and this for the frosting and method.  Note: the cake recipe produces about 30 […]

  13. Oreo Bottomed Chocolate Cupcakes with Peanut Butter Oreo Frosting | Lauren's Latest

    […] feel free to use a favorite chocolate cake recipe you have…or just get a box mix. Whatevs. My Perfect Chocolate Cake recipe would have been perfect for this. Not quite sure why I didn’t just use that […]

  14. Planted Carrot Chocolate Easter Cake | Lauren's Latest

    […] used my Perfect Chocolate Cake recipe for the base, Oreos for the dirt, orange frosting + mint for the carrots and decorated the […]

  15. Terese

    5 stars
    Made this cake yesterday (I was going to make it for Valentine’s Day, but I couldn’t wait!). It is amazing! The cake is wonderfully moist without being too soft, and the frosting is to die for! Will definitely be making this again!

  16. Stacy

    5 stars
    I made this cake on Thursday for a gathering, Today is Saturday, I am making another one!! This cake is AWESOME! It will definitely
    be my go to choco cake recipe!

  17. Lauren's Latest » Perfect Chocolate Cupcakes with Peppermint Cream Cheese Frosting + KitchenAid Range Giveaway

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    […] these normal foods with a theme in mind! These mini cupcakes are adapted from this recipe for my Perfect Chocolate Cake. Of course mini cupcakes are cute as is, but they get a million times cuter with a little flag and […]

  19. Juthika

    5 stars
    Hey Lauren,
    I made this cake for my sister’s birthday a few days back. I was shocked that such an awesome cake got baked in 10 minutes in my covection microwave. Your recipes are perfect and they always turn out amazing, thanks for posting them. Cheers!!!

  20. steph.a.rubesh

    5 stars
    This cake was GREAT! I was nervous when I saw it didn’t have eggs, but, I will never make a different chocolate cake again! Thanks for the great recipe!

  21. Julie

    What a fantastic recipe, can’t wait to try it, like today. :). I don’t have the round cake pans, though. Could I make it in a Bundt pan? What do you suppose the bake time might take?

    1. Lauren

      I’ve never made this in a bundt! I would recommend greasing your pan well and start checking it for doneness at 25 minutes.

  22. Jenny @ BAKE

    This cake looks amazing! I was keeping an eye out for a good chocolate cake recipe for my boyfriends birthday next week! I can’t wait to make this!

  23. Shelley Sharp

    This cake recipe sounds divine. I follow your blog, I love manner of your recipes, however I just wanted to note, out of caution…you are recommending the use of Canola. Canola is a genetically modified crop in the USA that is Round-up Ready and sprayed heavily with Glyphosate. Glyposate is dangerous. Safer oils are Sunflower, Safflower, or Olive Oil. I deep fry with Sunflower. it doesn’t leave an oily film on your tongue when used to make homemade fries. Shelley.

  24. Linda | The Urban Mrs

    5 stars
    I’m so in love with this chocolate cake. Enough said, this is absolutely perfect chocolate cake. Can I get a slice, please?

  25. Roselyn D

    This cake looks amazing. Going to try it for my next chocolate craving! Love the mini chocolate chips along the side!!!

  26. Katrina @ Warm Vanilla Sugar

    Super excited about getting a hard copy of your book!! Also, this cake definitely does look perfect. Yum!

  27. Mimi @ Culinary Couture

    Need to try this ASAP! Perfect isn’t a word you just throw around so I know this cake must be the real deal!

  28. Chung-Ah | Damn Delicious

    I’m such a sucker for chocolate cake so I could sure use a slice right now at midnight! Better yet, just pass me the entire cake, please!

  29. Des

    I have been looking for a perfect chocolate cake recipe since I have been craving one lately. I think I just found it! Thank you so much!