What’s not to love about a chocolate cake with chocolate buttercream? This chocolate cake is an all-purpose, everyday kind of cake and it solves all of your chocolate dessert cravings. It is an easy, adaptable recipe that is perfect for any occasion.
All you need is one bowl and less than 10 minutes to mix the chocolate cake batter. This recipe is a keeper! Pin it, bookmark it, save it however you save things because you will want to come back to this recipe EVERY TIME you need a chocolate cake.
This recipe is simply the easiest chocolate cake recipe ever. I have adapted it from our recipe for chocolate cake with cream cheese frosting but this recipe has sour cream in it which helps the cake stay moist even longer.
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The chocolate buttercream on this cake is another necessary addition to everyone’s recipe collection. It is a basic American buttercream with the addition of cocoa powder. Fast, easy, and delicious.
However, you don’t have to stick to the chocolate buttercream in this recipe. This cake goes well with just about any frosting. Top it with our double chocolate cream cheese frosting or fill it with some homemade marshmallow fluff.
You can make this cake in 5 easy steps. Here are the quick steps but make sure to scroll down to the recipe card for detailed instructions.
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The photos above show you how easy it is to make this chocolate cake recipe. Just five easy steps to the best recipe ever (the sixth step is frosting the cake).
This chocolate cake calls for 10 basic ingredients, listed below. A few of the ingredients can be substituted so keep reading if you don’t have all of these on hand today. You just might have one of the substitutes!
You probably noticed that the hot coffee should be replaced with another HOT liquid. Whether you use water, beer, or soda, heat it up so it melts the chocolate in the cocoa powder. That is the secret to getting more chocolate flavor packed into this cake.
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One thing to note about the coffee is that it enhances the chocolate flavor. The malty flavors in beer and the caramel flavors in soda will also bring out extra chocolate notes. Whatever you pick, you will have an excellent chocolate cake.
Using sour cream will give this cake the softest and moistest texture but it will still stay very moist with any of the other ingredient substitutions. If you use any of the milk substitutions, the batter will be very runny but it will still bake just fine.
The vegetable oil is one of the key players for making this chocolate cake so moist. If you substitute with coconut oil or butter make sure you melt them down first. That will let you mix the batter the way this recipe is intended.
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The coconut oil and melted butter will give the cake a firmer, denser texture. Some people have described it as fudgy which sounds like a good thing to me. 🙂
I know the mayonnaise might sound like an odd substitution but it works because mayonnaise is made with a LOT of oil. It will create the exact same texture as the vegetable oil.
You are going to love how incredibly rich, fudgy, and tender this chocolate cake is. You can make it a couple of days ahead of time without worrying that it will dry out. It stays moist for days!
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All you need is a bowl and a whisk or fork to mix the batter. A whisk will do a much better job but if you can’t find one, grab a fork or spoon.
It is nice to have a sifter for the dry ingredients. However, if you don’t have a sifter, then give the dry ingredients a good stir with a fork before you blend them into the batter.
I have made this cake in a vacation home that did not have any baking equipment. I used a fork to stir the batter and a lasagna pan to bake the cake. It came out perfect.
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This recipe works with standard, all-purpose flour, and normal pantry ingredients. If you run out of a few ingredients, check the table above to see what else you can use. I have even mixed things up and used half sour cream and half milk.
This cake doesn’t take much time to mix up. You can mix the batter in less than 10 minutes and bake it in about 30 minutes. That’s much faster than making a butter cake that needs to be creamed.
If you need to make it more than two days in advance, then wrap it in some plastic wrap and stick the layers in the freezer. When you take them out of the freezer you can frost the cake while it is still frozen. You can even freeze the cake after you frost it. Just stick it in the fridge overnight to thaw it out.
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Whether you just want a casual snacking cake or a decked out party cake, this is the chocolate cake you want to make.
This chocolate Guinness cake with Bailey’s cream cheese frosting is amazing. The secret to a rich chocolate stout cake is in reducing the Guinness stout.
Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandson or exploring the beautiful Pacific Northwest.
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Hi there, thanks so much for sharing! I especially appreciate how you’re recipe shows how many grams in weight each ingredient should have as opposed to only using measuring cups and spoons. It’s so much more accurate! So thank you for that!
I follow a macro based diet and I generally like to try and keep the fat as low as possible. Especially considering that 1g of fat is 9 calories where-as protein and carbohydrates are only 4 calories per gram.
Yes, you can substitute the oil with apple sauce, however it will drastically change the texture of the cake. It will not be light, fluffy, and moist. You may want to try only replacing half the amount of oil (still not as good, but a better option). Egg whites will also work, but not as well as whole eggs. Once you remove the fat from cake recipes, it changes the texture and flavor dramatically.The best Chocolate Cake I’ve ever had! I’ve tested and retested and perfect this recipe. It has a perfectly soft and tender crumb, an incredibly luscious chocolate flavor, and melt-in-your-mouth moisture. It’s easy to make and sure to impress all chocolate lovers!
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In other words this cake is what dreams are made of! It’s the best way to satisfy those chocolate cravings and always perfect for any birthday or celebration.
For this recipe I like to use cake strips. Once in the oven these damp strips placed around the cake pans keep the exterior from getting too hot before the interior starts to heat so the cake rises more evenly all the way across.
There are also some DIY methods if you want to make some yourself. You can skip using these then just trim the top of the cake to level.
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If you love that hint of espresso flavor then yes you can definitely add some instant espresso powder to the recipe as well. Use 1 – 3 tsp depending on how strong you’d like the flavor to be.
If you want to make a single layer cake or 12 cupcakes you can half the recipe. Just use 1 egg yolk.
Yes. To do so use a Cup for Cup gluten free flour blend in place of all-purpose flour. Then of course check labels of other ingredients to be certain they are gluten free.
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I usually set my cakes on a large flat plat and frost then store in an airtight cake carrier in the fridge up to 4 days. The cake cake can also be store at room temperature but it doesn’t keep as long.
Try my recipe for Chocolate Sheet Cake HERE. It’s baked in a 18 by 13-inch baking sheet so it’s great for crowds.
A perfectly decadent, rich chocolate cake. It has the perfect texture, a moist crumb, an abundance of chocolate flavor and its finished with an tempting, creamy chocolate buttercream.
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Recipe originally posted February 2014. Some changes to recipe have been made including adding 1/4 cup butter to the recipe and increasing sour cream from 1/3 cup to 1/2 cup. This makes an even moister and more fudgy cake with these updates.If you’ve never tried the delicious decadence that is a Devil’s Food Cake, drop everything. Right now. And make this cake. Every layer is deeply chocolaty, dense and moist and frosted with the creamiest, most flavorful chocolate buttercream. This is a chocolate cake lover’s dream and worthy of any occasion (even if that occasion is staying at home watching Netflix on a Friday night in your sweatpants).
Oh goodness, friends. I am so excited to share this recipe with
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