This rich and moist chocolate layer cake is sure to cure all your chocolate cravings. It’s layered with an irresistibly fudgy chocolate frosting and tastes absolutely incredible. It’s perfect for celebrating any occasion!
This chocolate layer cake recipe is one I’ve been using for ages now, and it’s simply one of the best layer cakes out there. And while I have several chocolate cake recipes on the blog, like my easy homemade chocolate cake and red wine chocolate cake, this one is perfect for layer cakes. It’s tender and fudgy and has a deep chocolate flavor, plus it stays moist for days. But the best part? It’s both easy and quick to put together. All it takes is mixing dry ingredients in one bowl, wet ingredients in another bowl, and then combining them together. No mixer needed!
This cake is perfect for birthdays, anniversaries, or really whenever you’re craving a perfect chocolate cake. Let’s get baking!
How to make chocolate layer cake
For this cake, you need to make the yummy cake and the fudgy frosting.
Make the chocolate cake
Note: This recipe makes enough cake batter and frosting for two 8-inch round cake pans. To adjust the recipe for different sized pans, check out my article on how to convert cake pan sizes.
- Preheat the oven and prepare your pans. Preheat the oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the pans slightly to remove any excess.
- Combine the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Set aside.
- Mix the wet ingredients together. In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water. Whisk until smooth.
- Combine the two. Add the egg mixture into flour mixture and mix until smooth. Don’t overbeat – the batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be very thin and liquid.
- Bake. Scrape the batter into the pans and bake for 30-35 minutes or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack before frosting.
Make the frosting
This layer cake recipe uses my classic chocolate frosting. It’s easy to make and super fudgy and chocolatey, just the way chocolate frosting should be.
To make the frosting:
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- Cream the butter. In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, 1-2 minutes.
- Mix in the powdered sugar. Add half of the powdered sugar and beat together, then add the other half and beat until smooth.
- Add the cocoa powder and beat until completely creamy and smooth.
- Then, beat in vanilla and melted chocolate until combined.
- Lastly, mix in heavy cream until the frosting is light and fluffy.
Assembling chocolate layer cake
Once your cakes have cooled completely, you can assemble the cake. Here’s how to do it:
- Set one cake layer on a plate with the flat side facing up. Or, if your cake rose too much, cut its rounded top with a serrated knife to make it flat.
- Evenly spread about ⅓ of the frosting over the cake to the edge.
- Top with the second cake layer, rounded side up. Again, if the cake has too much of a dome, use a serrated knife to slice it off.
- Spread the remaining frosting over the top and sides of the cake.
- Store the cake in the fridge.
Tips for making chocolate layer cake
- Don’t over mix the cake batter. Overmixing can cause the cake to be tough and dense. To avoid this, simply mix together all the ingredients until they are combined.
- Use Dutch-processed cocoa powder. Dutch-processed cocoa powder has a richer, more chocolatey flavor. I highly recommend using it for chocolate cakes because it creates a super decadent flavor. However, natural cocoa will work in this recipe, too.
- If your chocolate cakes have too much of a dome, slice it off to create flat tops. Use a serrated knife to do this.
- Want to try a different kind of frosting? Some of my favorite frosting alternatives include:
–Milk Chocolate Nutella Frosting
–Chocolate Mascarpone Frosting
–White Chocolate Swiss Meringue Buttercream
More of my favorite cake recipes
- Chocolate Hazelnut Cake: Made with Nutella and toasty hazelnuts.
- Funfetti Cake: Moist, buttery vanilla cake with lots of colorful sprinkles and vanilla buttercream.
- Carrot Cake: Super moist with warm spices, layered with velvety-smooth cream cheese frosting.
- Gender Reveal Cake: Not only makes for a great surprise, but it tastes amazing!
Chocolate Layer Cake
Moist, rich chocolate cake layered with fudgy chocolate frosting. This is the perfect celebration cake, or make it whenever you have a serious chocolate craving.
Ingredients
- 1 ¾ cups (250g) all-purpose flour, sifted
- ⅔ cup (65g) unsweetened cocoa powder, sifted
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups (400g) granulated sugar
- 2 large eggs , room temperature
- ½ cup (120 ml) neutral oil, such as canola
- 2 teaspoons pure vanilla extract
- 1 cup (240 ml) buttermilk (or whole milk)
- 1 cup (240 ml) hot water
- Optional: To enhance the chocolate flavor, replace some or all of the hot water with strong coffee, or add 2 oz of melted dark chocolate into the hot water.
- Chocolate frosting recipe
Instructions
-
Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.
-
In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
-
In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water. Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be very thin and liquid. That’s ok.
-
Scrape batter into prepared pans. Bake cakes for about 30-35 minutes (depending on your oven – this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack.
-
Assembling the cake:
Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a serrated knife to make it flat). Evenly spread about ⅓ of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.
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Store cake in the fridge for up to 3 days. Bring to room temperature before serving.
Sarah O. says
This is adorable. And that cake looks killer!
Shiran says
Thank you Sarah!
Ashley says
Soooo true
Stephanie Burns says
Hello! I was wondering if I made this recipe twice if it would accommodate a 10inch cake pan for two layers?
Shiran says
Hi Stephanie, yes, if you double the recipe it would be enough, maybe even more than you need. Make sure not to overfill the pans with batter.
Bernadette Gwen Diaz says
Can I make this into a 9×13 sheet cake? If so,how long should they be baked? Thank you!
Shiran says
Hi Bernadette. You can make this similar recipe for a sheet cake.
Raynette Lee Lo says
Hi Shiran
So with the batter does it have to go in one pan or both pans?
Shiran says
Hi Raynette, I use 2 pans for this recipe, and split the batter between them.
Ashley says
I love this recipe it makes me tremble, I bought a cake once that cost 20 dollars and was not even as good and classic, as this one cake here, I’m in love with the simplicity and how it just brings up so many childhood memories! I also love how the ingredients are so affordable, why by some fancy cake that cost like 100 dollars for it to require a some what mature taste, or not even be as good? Thank you so much! I love to make exquisite cakes all the time! But when you are running late this is and amazing recipe to try! Thank you so much for making this recipe! I will certainly be checking out some of your other recipes! Thanks so much!
Shiran says
That’s so great to hear Ashley, thank you so much!
Nicola says
20-25 minutes is that right.? Just checked mine and it’s still liquid, now worried as I opened the door to check it will sink in the middle 🙁
Shiran says
Hi Nicola, did you use two 8-inch pans? Don’t worry about opening the oven door. You just need to keep it in the oven until it’s no longer liquid, no matter how long it takes. Each oven is different so this can happen.
Cake says
Can this work with 9 inch round pans
talia says
Yes! It will just take a bit of measurement adjustment. I recommend checking out my article on how to convert cake pan sizes 🙂
yushfa says
1 2 means 12, right?
Asking just for not going wrong with the recipe.
Shiran says
Hi Yushfa, the recipe yields 1 cake with 2 layers, if that’s your intention.
pj says
Opening the oven door while a cake bakes – or while anything with leavening agents are working (baking powder / baking soda are leavening agents!) to make them rise can cause the baked item to ‘fall’.
anastasia says
Congrats!wonderful and tasty recipes,beautiful photography!:-)
Shiran says
Thank you so much Anastasia!
Samantha says
Omg. This was so fun my intir family loved it thank you so much
Irene says
I made your cake and used your chocolate frosting that you recommended for my husband’s birthday. I can honestly say this was the best cake I’ve very made him. He picked this out for the cake pictures I showed him so your photography is also wonderful. I had previously asked you about how much corn syrup to use but i competely forgot about it so I used just powered sugar but it was excellent. Thank you for posting this recipe and the one for the frosting.
Shiran says
Thank you for the sweet words Irene! I’m glad you and your husband loves it 🙂 I replied to your comment about the frosting, if you want to try it next time with corn syrup. Happy birthday!
Lauren Rivero says
What if I only have 1 7 inch pan could I do half of the recipe??
Shiran says
You can still make this recipe, just make sure to fill the pans no more than 3/4 full to avoid overflow.
Gabriela says
My cake sunk! 🙁 Why?
Shiran says
Hi Gabriela, I’m sorry your cake sank! There are many possible reasons for that, a few of them are: opening the oven door many times which affects the oven temperature, or opening it too early before the cake has set; oven isn’t hot enough; too much air was incorporated into the batter due to over beating; cake didn’t go to the oven soon enough after the batter was ready; raising agent is old or isn’t measured properly. I hope this will help you understand what might have caused it. Let me know if I can help you with anything else!
Laura says
This looks amazing! If i’m doing the two 6″ plans do I have to adjust the cooking time/temperature at all? Also, can I leave it as a two layer cake instead of a four layer cake?
Shiran says
Thank you Laura 🙂 You don’t need to adjust the temperature, just make sure to bake the cake until a toothpick inserted into the center comes out clean (it would take a bit longer than baking it in a 9-inch pan). And yes, you can leave it as a 2-layer cake!
Kristen says
I got to this recipe from your cupcake recipe (in the comments) which I really liked. On the comments there, you said if we were using Dutch processed cocoa instead of natural unsweetened, to replace the baking soda with powder. But this calls for both. What would you recommend? Thanks!
Shiran says
Hi Kristen 🙂 It’s a bit trickier in this recipe since there’s also buttermilk (which is acidic) in there, therefore baking soda is needed. also, the two cocoa powders are not always interchangeable, and I’m not sure what the result would be for this cake. You can try this substitution, with replacing part of the baking soda with a double amount of baking powder, but test it first to see if you like the result.
Kristen says
Thanks so much for your reply. I actually realized after I posted that I did have natural cocoa, and not Dutch processed. I had seen the Dutch in the stores here and thought that’s what I had gotten. I made it as written, and everyone loved it! Thanks also for including the metric measurements on the recipe. I live overseas now, and am learning the conversions, but it helps a lot to have them already on there!
I used the peanut butter frosting on and it was oh so good – very rich – but very good! 🙂 Thanks for the recipe – this is a keeper for sure!
Shiran says
That’s so sweet of you Kristen, and thank you so much for taking the time to write the comment! I should really have a chocolate and peanut butter cake recipe on the blog! It’s on my list now 🙂 Thanks again!
Anna says
Hi Shiran, Im planning on making this cake for my son’s birthday next week. Question on the cake pan. I have a 9″ pan that is 1.8″ tall/high. Can I get 2 layers with this height? I feel it it will be a very shallow kind of cake. Secondly you’ve said with one pan, to bake for 1 hour-Is’nt that too long? I’ve never baked a cake longer than 45 mins (except for a christmas cake)!
Shiran says
Yes Anna, you can. My cake pans are 2-inch tall. I know it seems like it’s not tall enough, but it is, trust me! Especially with the frosting – the cake won’t be short at all. You’re right that most cakes would take less than an hour to bake, but this cake takes longer and is very liquid and moist.
Anna says
One last question. What should my oven temperature be for a 1 hour bake worth a 9 inch pan?
Shiran says
Bake it at 350F/180C. To prevent over-browning of the cake while baking, you can cover the pan loosely with aluminum foil for the last 10-20 minutes.
Sue says
Why is everyone talking about an hour? The recipe says 30 min?
Jess says
Hi Shiran! This is hands down the best chocolate cake I’ve ever made and tasted and everyone around me agrees 100%!
I would like to know if you had a recipe for a vanilla cake ( could I possinly use this recipe without the cocoa maybe?) Or even better, a white chocolate cake ! !
Thank you for your delicious recipes!
Shiran says
Hi Jess! Thank you so much! I really love this white cake and this white chocolate cake.
Jessica says
Hi Shiran, thank you for your reply!
I want to make a layered white chocolate raspberry cake but I can’t decide between the 2 cake recipes you suggested.
Your advice would be super appreciated!xx
Shiran says
I haven’t used the white chocolate cake recipe as a layer cake. It’s delicious but quite dense in texture, so it depends on your preference! The other one is a classic vanilla cake.
Nancy? says
Good evening from St Lucia,
This recipe was perfect. The coffee wow now I know the secret to great chocolate cake. It was my first chocolate cake… And everybody loves it. I did a 2 layer we 2 9″x2″ round cake pans.. I paired it off with another chocolate cake recipe and the 2 made wonderful music together…
My only issue was my cake sank but no need to fair cuz I was frosting it and i did a patch job that nobody could have noticed…
Wish I could have up loaded pics…
Thanks for the great recipe, it’s my go to recipe
Nancy? says
Oh it sank because used tbsp instead of tsp for the rising agents
Shiran says
That’s probably why 🙂 I’m glad you like it though and I’m sure that next time it would turn out perfect! This cake has been my favorite for years 🙂
Nancy? says
Wow… Did it got it right ????? chewy, a lol fudgey melt in your mouth in the words of my best friend food orgasam ???? he is a trouble maker sorry. Made them in cupcakes this time… Thanks
Nancy? says
Do you have a good red velvet recipe I can try out
Shiran says
I have a few, yes 🙂 I’ll post my favorite one on the blog for sure.
Shiran says
I’m glad you liked it, Nancy 🙂 Thank you for your comment!
DARINEE says
Dear Shiran, I did everything according to the recipe for a 7″ pan, but I find that the batter is still very runny whilst in the oven. What could be the problem?
Shiran says
Hi Darinee 🙂 The batter should be very runny – that’s fine. It probably only means that it needs a longer time in the oven until it’s fully baked. How did it turn out eventually?
DARINEE says
Hi Shiran, thank you so much for replying so quickly — very sweet of you. I’m baking these cakes for my daughter’s birthday. When they came out of the 7 inch pan after around 50 mins, they were very moist, with a thick layer of crumbs still stuck to the pan (I hadn’t lined the pan). But the stick inserted in the centre came out clean, so I’m assuming they’ve cooked completely. With the buttercream frosting on top (and fondant on top of that), it looks fine now, but I’ve not tasted it yet, so can’t tell for sure 🙂
Shiran says
How many 7-inch pans did you use? For how many layers? The more batter that would be in the pan, the longer baking time it would need. Also, if you kept checking the cake to see if it’s done and opened the over door too often, it can also affect it, because then the oven temperature can drop quickly. If I bake this cake in a single 9-inch pan for example, it would take quite a long time to bake – about an hour. I hope it would help for next time 🙂 Happy Birthday!
DARINEE says
Thank you so much Shiran! The cakes were a hit. I made two for two party celebrations and the parties would’t have been the success they were without your recipe. Everyone loved it. The cakes were moist and superbly chocolatey. I’d love to share the pics if there’s any way I can upload them?
Shiran says
That’s great, Darinee! 🙂 I’m really glad, and I’d love if you share your pics! You can post them on my Facebook page, Instagram, or send them to my email (which appears at the bottom of my about me page). Thank you 🙂
Kristin says
Can this be used for a cupcake recipe?
Shiran says
Hi Kristin! I have a recipe for perfect chocolate cupcakes here, so I suggest you make them instead!
Susana says
Absolutely sublime!!! I have never posted a comment but HAD TO for this recipe. I was beside myself with how incredibly moist, chocolatey, and perfect the texture was. I am an avid baker and have tried countless recipes, but this TRULY is the all-time best. My go to recipe for life!! Thank you so much for this recipe Shiran, I am glad I found it, and I will be sure to use your recipes regularly!!
Shiran says
Hi Susana! Thank you so much for your sweet comment! I can’t even tell you how happy it makes me 🙂
Olivia Qiu says
Hello. I’m currently making your Chocolate layered cake but when i tried to take it out of the oven it started moving like jello what should i do let it cook longer? Try to desperately save it by adding more flour? I really need help because the party is tomorrow and I want it cleaned and done.
Thank you in advance!
Shiran says
Hi Olivia! If it’s moving then you need to bake it for longer time until it’s completely set. The batter is liquid so it can take quite some time until the cake is fully baked.
Emma says
Hi. Just to check before I bake this cake – you state that it makes 4 layers in a 6 inch pan, yet your photos show a 6 inch cake with 2 layers – did you use the same quantities of ingredients (as stated in the recipe) and just made a 6 inch cake with 2 large layers, instead of 4 smaller ones? Many thanks.
Shiran says
Hi Emma! I usually make 3-4 layers for a 6-inch cake, depending on how tall I want it. When I make a 2-layer 6-inch cake, I reduce the amount of ingredients. If you stick to the recipe, you’ll have enough batter for 4 layers.
Valerie says
Hi, may I know what will the amount of ingredients be if I have to make 2-layer 6-inch cake? Is it reduce all the ingredients by half?
Shiran says
Yes, you can cut the recipe by half.
Marta says
Hi Shiran
I made this cake and it was delicious. Thank u for sharing. Do u have a yellow cake receipt?
Marta
Shiran says
Thank you for your comment Marta! I have a few recipes for vanilla cakes that I love. I will definitely post them one day 🙂
Prathyusha says
this was so good and so easy to make!! i actually also added half a bar of melted unsweetened chocolate and some butter and it came out a bit fudgy
this was a huge fan favorite amongst my roommates
Netia says
Hi Shiran,
Would it be possible for you to share how to increase the measurements so I can make a 9″ 2-3 layer of this recipe please?
Shiran says
You can multiply the ingredients by 1.5, just make sure to fill the cake pans no more than 2/3-3/4 full with cake batter.
Steffi Seetric says
Hi Shiran,
I am huge fan of your recipes.I tried this cake today and I ended up having a horrible tasting cake..bad day I hope..Would like to try it again tomorrow..could you pls tell me what’s the purpose of hot water for I have never used it for cakes before and my batter for very very runny ,is that how it should be?
Thanks
Shiran says
Hi Steffi! The hot water yields a super chocolate-y and moist cake, and helps in mixing the ingredients thoroughly so the batter has no lumps. The batter should be very thin and liquid because of the water, so there’s nothing to worry about. This is one of my favorite cakes, so definitely try it again!
Amela says
Hi Shiran:-)love baking cakes..so I have a question..I only have one 9″ springform pan how many times do I need to increase the amount of ingredients in order to get the cake right? thx best regards
Shiran says
Hi Amela, you can use the same amount of ingredients, or you can multiply them by 1.5 for a tall layer cake, just make sure to fill the cake pans no more than 2/3-3/4 full with cake batter.
Mara says
I made this cake last Friday (1/20) and it turned out beautifully! I followed the recipe closely with a few modifications – 1 tsp. vanilla, 1/2 tsp. of Espresso powder dissolved into 1 cup of water in addition to ~2 oz. dark chocolate dissolved into milk (what can I say, I’m a lover of chocolate), and it produced the most delicious, soft yet fairly dense, and moist cake! Question though, why add oil instead of butter?
Shiran says
Hi Mara, butter gives good flavor but oil makes this cake extra moist and fluffy.
Sue says
Hi Shiran, I tried to bake this cake for my son’s birthday using 8″ baking pans which overflowed in the oven. I’m now waiting for the oven to cool so I can clean up the goop. Did you use taller than regular pans or springform pans?
Shiran says
Hi Sue, I use standard pans that are 2-inches high, so I’m not sure why it happened. It also works well with two 9-inch pans, if you want to try again. I’m going to make this cake again soon, so I’ll check the exact height and clarify it in the recipe. Happy birthday to your son!
Sue says
Hi Shiran, after reading the recipe again, checking to see if I made a mistake in measuring, I finally realized that you used 2″ cake pans. The pans I had were only 1.5 inches, no wonder the batter overflowed! I have bought new 2″ pans and will try again. Thanks you so much for replying.
Chelsea says
I’ve made this cake multiple times now and it has been deemed the “best cake ever” so it is now our standard birthday cake. One question though -This recipe says bake 35 minutes but with my 8″ cake it is like jello. Do you double the cooking time for 8″ cakes? That’s about what I end up doing.
Shiran says
Thank you Chelsea! Baking time vary according to your oven, mine takes about 30 minutes to bake (if I use more than one pan), but it can take longer than that.
Marilyn says
Cake is amazing! So moist and easy to make, definitely will be making it again!!!!!
Whitney says
I think of myself as a chocolate cake connoisseur; I try chocolate cake at every bakery in every city. My favorite was at Amy’s Bread in New York City, until now. THIS recipe blows every other cake out of the water. I will seriously never buy chocolate cake again. It’s easy, moist, light, chocolatey, decadent but not too rich. AMAZING RECIPE! Thanks Shiran!!!!
Shiran says
That’s so awesome to hear! Thank you Whitney!
David says
Hey Shiran
If I don’t have buttermilk do you have any thoughts on the common substitute of milk plus lemon juice? eg here:https://www.bbcgoodfood.com/recipes/915658/buttermilk-substitute)
Also, if you use coffee in the milk as per your tip, can you taste the coffee making it like a coffee cake, or does it really just enhance the chocolate flavor without tasting like coffee?
Finally, why do you use normal flour plus baking powder, rather than self raising flour?
Thanks for your time!
Dave
Shiran says
Hi Dave, you pretty much answered yourself 🙂 Using buttermilk is always the best option, but yes, the substitution would work too. The coffee enhances the flavor and you won’t taste it in the final product. I don’t use self-rising flour in my recipes because it’s not available to everyone. Also, it doesn’t work for every recipe. I hope this helps!
Tracy Micka says
Hi Shiran,
Thanks for your site; it’s beautiful. This chocolate cake recipe looks like a real winner. Do you have any experience baking it with refined coconut oil (the refined has no flavor whatsoever) instead of canola? Also, how might I reduce the ingredients/cooking time to make it a two-layer cake using 6×2 pans? Many thanks!
Shiran says
Thank you Tracy! I don’t have experience baking it with refined coconut oil, but if you’re used to replacing it with canola oil in other recipes and like the result, it should be ok. Regarding the pan size, that depends on how tall you want your cake to be. You can half the recipe, or use 3/4 the amount of ingredients for a taller 3-layer cake. I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂
Tracy Micka says
Thanks, Shiran. I’ll let you know how it goes once I try it.
Tracy Micka says
That’s it! This chocolate cake is the WINNER! It turned out so great- moist and rich. That finally puts the question of refined coconut oil to bed- it works interchangeably with conventional oils like Canola (just melt the oil to measure it and then make sure all ingredients are room temperature so it doesn’t re-solidify). I made a 2-layer mini cake using 2 6 x 2 cake pans and then had enough batter left over to create four mini (1 cup size) bundts. Thanks again, Shiran. I can’t wait to try more of your recipes!
Shiran says
I’m so glad to hear that, and thanks for sharing! I’ll definitely try it myself sometime!
David says
Thanks Shiran, I made this today for my Dad’s Birthday and it turned out great. Very moist! Here is my pic. You are right you don’t taste the coffee.
Took 42 mins in 2x 8″ silicone baking trays. I used glacé icing on top and buttercream in the middle. It is so big!
https://pasteboard.co/H40Y2dU.jpg
Shiran says
Wow, it looks so moist! It’s perfect. Thank you so much for sharing the photo! Happy birthday 🙂
Nicole says
Hi Shiran! I love your recipes and this would be my first time to try this one for my niece’s birthday. My pan does not reach a height of 2 inches. I only have 3 8 inches pan. Can I just use that 3 and just divide the batter equally? How long and what temp should I bake it? Also is the cake too sweet? I plan to use dulce de leche at the middle because I need my frosting to be white ( coloring it blue for a moana themed cake) so i am using swiss meringue butter cream. I hope you reply soon. Thanks you so much.
Shiran says
Hi Nicole, yes, the 3 cake pans should work, just make sure not to fill the pans more than 2/3 full with cake batter. The temperature would be the same. Start checking the cake for doneness after 20-25 minutes. If it’s still liquid, bake it for a while longer until a toothpick inserted into the center comes out clean, 30-40 minutes. Happy birthday!
Nicole says
Hi Shiran! I baked the caked and it took me 20 mins. It was so moist and I loved it. I am waiting for it to cool down so I can assemble. I love adding coffee to chocolate cakes. It enhances the flavor. I also did your carrot muffin but planning to make it a cupcake using your recipe for frosting too. Cupcake turned out really well. Thanks for sharing your recipes! I will surely try more.
Shiran says
Thank you so much Nicole!
Karen Henderson says
Hello, I want to bake this for my daughter’s 11th birthday. I have 2×10″ pans. If I upscale the recipe to 1-1/2 your quantities, will it work? And will the cake be deep enough? I’m attempting to create a tree stump effect (hoping the fact that it’s supposed to look natural will cover my mistakes).
Many thanks!
Shiran says
Hi Karen, I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂 multiply the recipe by 1.5 sounds right. If you want a tall cake you can even multiply by 2 – just make sure your pans are about 3 inches tall.
Karen Henderson says
Thanks Shiran,
I’m wondering – would it be easier to double the quantity and bake 4 thinner cakes, reducing the cooking time? I’m reading your comments about it being a rather liquid mixture…
Shiran says
Whatever you prefer 🙂 It might just be a longer baking time, but if it doesn’t bother you, then using 2 pans should be fine!
Amanda says
I am about 5 minutes into baking this cake, the only thing I changed was mixing some actual espresso liquid into the hot water, still yielding 1 cup. My cakes smell like they are burning 🙁
Shiran says
Hi Amanda, it’s unlikely that the cakes burn after 5 minutes in the oven, so your cake batter isn’t the problem. Did you check the oven temperature? One thing that could happen is that some batter/food fell to the bottom of the oven (from previous baking) directly onto the heating element and burned.
rupal says
This was the most delicious and easy recipe for a chocolate cake I’ve ever tried. I made it for my daughter’s 9th bday party and all the girls just loved it, even the ones who usually don’t like chocolate!
Julie says
This cake is SO delicious! I’ve made it twice- once with 2% milk and once with buttermilk. I used 9″ pans so baked a little shorter time. Both cakes turned out moist with a nice texture, but the buttermilk one was just a bit better. I frosted one with cream cheese frosting which got rave reviews. And the other I frosted with the recommended chocolate frosting which was out of this world! This will be the Only chocolate cake recipe that I will use. Thank you for the wonderful recipe, Shiran!
Shiran says
Thank you so much for sharing this, Julie! I’m so glad you love it 🙂
Mahene says
Hi I never comment on blogs but I had to come for this one. This is now forever my ultimate chocolate cake recipe. It stayed so moist so many days after too!! Every bite was a fudgy heaven. I paired it with a white chocolate ganache filling and white chocolate buttercream and everyone loved it!! I even kept the off -cuts just for myself! ? Thankyou sooo much!’
Shiran says
That makes me so happy, and I feel very special now! Thank you so much for sharing this with me!!
Remie says
This cake was so fun to bake and I loved eating it! The texture was spot on and provided love to my tastebuds. Thank you for making the best cake recipe possible. ☺️
Saxifrage Cucvara says
I made this for my daughter’s 3rd birthday and I think it’s the best cake I’ve ever made. I multiplied volumes by 1.5 because our pan was bigger and I had to make additional bits to turn it into a cat! Also had to cook in two batches because we only had one pan … My wife put the fear of God into me when she told me I couldn’t leave the batter with raising agents while the other was cooking. But all was good in the end! I’ll definitely make it again.
Anna says
Hi! I made this today in 2 x 8-inch pans and haven’t have any problem with the cake itself, but I’m on a trial run for a cake I’m making for a party, and hoping to get a higher cake – at the minute each layer is about 1.5 inches high without icing. Do you have any suggestion as to what quantities to use to make it higher, or whether it will just have to be three layers?
Thanks 🙂 x
Shiran says
Hi Anna! After you frost the cake, it should be quite tall. Still, I think the easiest way to do this is to make 3 layers, and multiply the recipe by 1.5.
Maya says
Can I use 2% milk instead of whole milk/buttermilk?
Shiran says
Yes you can, although the buttermilk makes a tastier cake in my opinion 🙂
Natalie Aye says
Hi Shiran,
I am looking for a chocolate cake recipe for my son’s Birthday cake and this one looks absolutely perfect! It’s making my mouth water just looking at the pictures! However I am wanting to make a 6″ square block layer cake, but have no idea how to convert the quantities for this to work. I’m hoping that you can advise me, on how to modify the quantities and instructions, so our cake turns out tasting like it’s supposed to!
Thank you so much.
Shiran says
Hi Natalie! I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂
RANA TAWIL says
Hi Shiran,
I am curious to know how much powder sugar i need to subtract if i want to use corn syrup.
Gillian says
Hi Shiran,
I am hoping to baking your recipe tonight and can’t wait!! For the oil you have recommended canola? Is it possible to use vegetable oil or sunflower oil?
Thanks in advance!
Shiran says
Hi Gillian, yes, you can use another flavorless oil such as vegetable oil.
Elise Hynes says
Hi Shiran, is this cake suitable to do a tier cake so 3 layers x 9 inch and then a smaller 2 layer cake x 6 iinch on top if i use cake dowels? cant wait to try this cake it sounds and looks amazing! look forward to your reply
Shiran says
Hi Elise, yes, it would be great for that, but the amount of ingredients and baking times will be different.
Elise says
thank you! yes I’ve read the reviews above and will adjust the timings 🙂
Korisa says
Hi! Is there something I can do to stop the cake from sinking in the center? I baked both layers and they are both sinking in the center. I’m going to try it again.
Aizhan says
Why do you have tp is room temp eggs?
Shiran says
Sometimes I recommend using room temperature eggs because they mix better with the batter and give better rise, so the overall texture is better. Using cold eggs is ok though, because in some cases the difference is negligible.
Avery says
I’m trying to make a 6” cake, will this recipe still work?
Shiran says
Yes, it will work, but you need to bake it in 3 pans, or 4 if you like, so it won’t overflow in the oven.
Simone says
Hi Shiran! I have an question for you. Are your measuring cups American Standard cups, that is 8 oz./250 ml?
Thanks!
Shiran says
Hi Simone , 1 cup equals 240 ml.
Simone says
Shiran, I have another question for you… Can I use less butter? What can I substitute it ? Please help!
Simone says
Shiran I have another question! Please ! My baking pan is of 1.2 liter volume. Can I use it to make that 2 layer cake? I am planning to put the whole batter in the pan and after the cake is ready, I will cut the cake into two layers and then apply the frosting. So is it ok? Or I have two 1.5 liter pans also. Should I use the two pans to make the two layers? The 1.5 liter pans are 8 inches long… Please help me! I’m really stuck! 😀
Shiran says
I’m not sure how many liters the batter yields, but if you use a 8-inch cake pan that is not at least 3-inches high, the batter might overflow. You can use a 9-inch cake pan if you have one.
Simone says
My pans are 2.5 inches long. Can I use them?
Shiran says
I don’t think it will be enough. If you don’t have 2 pans, use a bigger one, a 9-inch pan, if you have one.
Simone says
I have two pans measuring 8 inches in length and 2.5 inches in height. Then can I make the two loaves in the two pans?
Shiran says
If the pans are 8-inch round pans, then yes, you can use them.
Simone says
Hi Shiran! I have a question 🙂 Can I use semi sweet cocoa powder instead of unsweetened cocoa powder??? Thank You!
Ayesha Mendoza says
I have only 1 8×3 inch pan. I want try this recipe. Do you think it will not overflow in the oven? how long should I bake the cake if I use 1 8×3 pan?
Another for 7×3 pan? If I use this for the recipe. Do you think it will overflow? Thank you for your response.
Shiran says
It might overflow if using one 8-inch pan, but if you fill the cake pan no more than 2/3 full with cake batter, it’ll be ok. The baking time will be longer, or even much longer, because the batter is thin. Bake until a skewer inserted into the center comes out cleanץ
Ashley says
Hi Shiran! I will be using again this recipe of yours for the nth time. This time. I will make a 2 layer naked cake. I will use a 9 inch pand and 7 inches pans. Can I ask if 2 batches of this recipe will be enough and how long and what temp should I bake the 9 inch pans and 7 inch pans. My pans sre not 2 inches high so I will be just filling them 2/3 of the way. Please help. Thank you so much
Shiran says
Hi Ashley, are you making two layer cakes? a 9-inch cake and a 7-inch cake? 2 batches of the recipe should be enough in that case. Use more of the batter for the 9-inch cake. The baking time might be a bit different as well. Good luck!
Ashley says
Hi Shiran. Thank you so much for your reply. Yes. 2 layes of cake. An 9 inch and 7 inch. Do you have an estimate on how long would the 9 inch and 7 inch bake respectively?
Shiran says
It’s hard to say because it depends on how much batter you have in each pan. Just keep an eye on it and bake until a skewer inserted in the middle comes out clean.
Jane says
Why does the cake need to sit for so long?
Shiran says
Hi Jane, in which part does it sit for long?
Lisa says
Hi Shiran,
Do you have any suggestions for high altitude? I’m a mile above sea level. Thank you!
Shiran says
Hi Lisa, since I don’t have experience baking in high altitude, it’s hard for me to give any suggestions. I can only suggest to google it and experiment.
Heidi says
Hi I’m wondering if I can use gluten-free flour instead of gluten flour Will that change anything
Shiran says
Hi Heidi, since these are two different products it will change the flavor and texture of the cake. It should work depending on the flour you’re using, but I can’t guarantee the result without testing.
Phani says
If I omit the coffee, will this recipe still turn out? Thank you.
Shiran says
Hi Phani, the coffee is optional, so you can make the recipe without it.
Tan says
Hi Shiran!! Thank you for such a wonderful recipe!! delicious and moist cake!!!
I have a query….. If i want to make this cake as chocolate orange cake, can I add half cup hot water and half cup orange juice??? or any other option you can advise me??? Making it for my lil one. look forward to hear from u soon. Thanks much
Shiran says
Thank you so much, Tan! You can add finely grated zest of 1-2 oranges to the cake, and replace some of the buttermilk and water with fresh orange juice. You can experiment with that, but without testing it it’s hard to give an exact amount.
Yvie says
Hi Shiran, I can’t wait to bake this cake for my 18th! I want to do a 2-tier cake, so a 10 inch and an 8inch. I’ve read in the comments that I should use 1.5x the recipe for the 10 inch cake but I’m just wondering how long I should bake it for? And also would this cake be alright to cover with fondant? Thanks so much!!
Shiran says
Hi Yvie, this cake would be great for fondant. I don’t know the exact baking time. Bake it until it’s no longer liquid and a toothpick inserted into the center of the cake is dry.
Yvie Finn-House says
Perfect thank you!
melissa heeman says
I made this choc cake for my husband he was so impressed . he said it tasted just like his grandmothers cake. thank you.i will be using more of your recipes.thank you!!!!!!!!!!!!!!!!!!!!!!
Sarah says
Hi! I’m planing to make this cake for my grandmother’s birthday. I’m just wondering, do the ingredients listed bake one 8inch cake? Or does it fill two 8 inch pans? Trying to figure out if I need to double the recipe to get two cakes or if the one list of ingredients makes two cakes. Thanks!
Shiran says
Hi Sarah, the number of cake pans is always mentioned in the recipe instructions. You’ll need to use two cake pans to get a two layer cake.
Jay says
This is THE BEST chocolate cake our family ever tsated!! Thank you so much! I garnished itbwith icing sugar and sprinkled some m&ms on top. My nephew just loooooovvvves it!
Matt says
This recipe also works in a 9×12 pan
Jessica says
Great mudcake recipe, I used different sized pans but I just altered the timing a bit and they turned out great, very moist cake and works great with ganache filling instead of buttercream too 🙂
Marianna Czerniecki says
Hi,
I don’t know where I went wrong with this recipe,
but it just wouldn’t cook through.
When I took out the scewer it was filled with wet crumbs.
I believe I followed the recipe properly so I really don’t get it.
I hope you can help me figure out where I went wrong.
Thanks!
Shiran says
Hi Marianna, it probably just needed more baking time. Depending on your oven, this cake can take a while to bake. If you opened the oven door many times, or if you used one pan instead of two, or smaller cake pans, you need to bake it for longer until it’s completely set.
Hans says
Hi Shiran, I have baked this cake twice and used your frosting recipe as well and it came out perfect. For the ones who have commented that the cake was still not done after 35 minutes, they need to check their oven temperature as it might not be reaching 350ºF or 180ºC. I bought an oven thermometer and the dial on my oven never matches the actual temperature reading on the thermometer. Use the thermometer and the correct baking time as your guide and it will come out perfect. Also, the frosting recipe yields too much frosting for a 2 layer cake but it is enough frosting for a 4 layer cake. What I did was just to cut each layer into two and that did the trick
Ranya says
This cake was so incredibly delicious and easy to make!!!
!!תודה רבה
Margaret says
I kept the recipe simple and made one 9”x13” cake because I was baking with my kids. It came out perfectly done in 35 minutes. I used the frosting recipe from the Ultimate Chocolate Cupcakes to cover the top. The final product was moist, rich and delicious. I’ll make this recipe again.
Vicky says
I made this on the weekend and doubled up the recipe to make it 4 layers. It was incredible! Lovely soft, spongey texture and a huge hit of chocolate. I decorated it with swiss meringue buttercream and it looked and tasted so good! Thank you!! ☺️
SWanlake says
Dear Shiran, what a wonderful recipe this is! I made this with a half batch with 2 layers of 4 in and 6 in round. This frosting is the best one too. The cake is so easy to make by hand, and it is super moist and fluffy even keeping in the fridge. The frosting was also easy to handle and I did apply it with smooth finish which makes me happier! Thank you for sharing such a great recipe, I definitely keep it. The best chocolate cake ever!!
Adriana says
I made this cake for my son’s birthday this weekend (with the coffee added in) and it’s absolutely perfect–flavorful and moist. I’ve tried too many disappointing chocolate cake recipes (too dry, not chocolatey enough, too complicated to make, or just cloyingly sweet), and now I can stop searching. I’m glad the internet led me here.
Monica Kjenes says
Hi I want to make this cake for my birthday but I my sister is allergic to eggs. Is there a way to make ut without eggs?
Kate says
Hi,
I have two 9 inch pans. What temperature and for how long should I bake the cakes. Thanks!
Kanishka singh says
Hi shiran!! I love all your recipes but I have a, question can this cake be made without eggs or can substitute it with anything??
Plss answer .
Shiran says
Hi Kanishka. Unfortunately the eggs are necessary for this recipe.
April Dawson says
Can I make this cake with your ingredient measurements in just one pan? Maybe a 10 inch? Because I only have one 8″ one 9″ and one 10″?
Shiran says
You can bake it in one 9-inch pan (just be careful not to overfill the pan with batter). The baking time will be much longer.
pcake says
When I had only one cake pan, I would do half the recipe, pour it into my round cake pan and let the first layer cool as I mixed up and baked the second half. You have to make the second batter after the first layer is done as the baking soda and baking powder go flat if you let them sit.
Tracey says
Been struggling for such a long time to find a perfect chocolate layer cake recipe, and this is gold.
Made this to use for a birthday cake yesterday and it was PERFECT. There’s nothing left of the cake. 🙂
Do you perhaps have a vanilla version that turns out as moist, light and flavourful as this one?
Rose Gonzales says
Hi Shiran,
Can I use this recipe in making a naked cake for 2 tier (10in and 8in) with 4 layered each?
Any tips how can I make it successful? I am a beginner in baking and your recipes are so helpful 🙂
Thanks for sharing them..
Hannah McClelland says
I’ve just made the cake and the chocolate frosting. It’s absolutely delicious! I made it in 2 x 6 inch pans and cooked for an extra 18 min. It’s a scrumptious, rainy Saturday afternoon treat, thanks for sharing!
pcake says
This recipe has become our family cake – I bake it using whole spelt flour for birthdays and other events, and right now I’m baking one because my husband likes it so much. I made it a couple weeks ago for his birthday with a very simple lemon frosting, and he’s been asking for more.
An intense, chocolate cake that delivers every time. I sometimes make half the recipe and that works just as well. Delish!
TMarie says
I’m looking for a new chocolate cake recipe, with a fairly dense, tight crumb. The current recipe I use isn’t as sturdy as I would like, for making layer cakes. What is the texture of this cake like?
Kristyn says
Your chocolate cake has become our family favorite. When I first baked it, I had no buttermilk so substituted whole milk which worked just fine. We’re not big sugar fans so I also halved the sugar which still gives it a subtle sweetness. I also use dark chocolate baking cocoa. It’s absolutely delicious. For frosting I made a whipped cream frosting with cheesecake pudding and 1/3 cup powdered sugar, again for the light sugar. It’s subtly sweet and delicious. Thank you for sharing your recipe!
Aditi Sheel says
Hi, This is my second cake from your blog and I am loving all your recipes so far.
My only problem with this one is that it stayed stuck to the pan even though the toothpick came out clean. It browned a bit too much on top as well- but I think that can be fixed by covering it the next time. Do you think I needed to bake it a little longer? The taste is awesome though!!
Julianne says
Hi, If I reduce the temperature and bake for longer will this recipe work for a single layer 3-4″ deep cake. And, does it work well for much larger sized cakes by doubling/ tripling recipes etc. hope this makes sense.
thanks for any help.
Minnie says
Hi! I love your recipes they’re my go to al the time.
I’m just wondering if I can freeze this cake?
Thanks in advance 🙂
Taylor says
Hi! I want to make this for my daughter’s 1st birthday and am making her a small 6in cake but want to make 24 cupcakes for the adults. What would you suggest for amount of batter? Double the recipe? This looks amazing, I can’t wait to try it! Thanks so much! 🙂
Shiran says
Hi Taylor, this is a very moist cake so for chocolate cupcakes I recommend this recipe. For a small 6-inch cake I think half the recipe should be enough – it depends if you want a layer cake or just a small simple cake.
Taylor says
Thank you so much!
Taylor says
Thank you so much! Also, would whole wheat flour work the same?
Adrienne says
An absolute keeper!!! Made this for a friends birthday cake and everyone loved it! Followed recipe exact except I used homemade kefir instead of buttermilk. The frosting was perfect, not too sweet and great texture. Thank you for a delicious and easy recipe that I will definitely make again!
Felicia Rearick says
Hello! I have a question. I have made your Funfetti cake and it was DELICIOUS! The height of the cake was PERFECT! However I am looking to make this chocolate cake and I want it to be as big and tall as the Funfetti and that recipe called for 3 9″ cake pans. How can I achieve that with this chocolate cake.
Shiran says
Hi Felicia! You can definitely use 3 pans instead of 2 (with the same amount of batter), and reduce the baking time.
Betty Crewdson says
Hi, just asking, today I am going to bake this chocolate cake, do I need to use 8 inch baking tins?
Betty Crewdson says
What gas mark is it? I know its 180 degrees celsius but whats the gas mark?
Demelza says
I made this cake today while sheltering in place during the COVID19 pandemic. I is by far the best chocolate cake I’ve ever tasted. Thank you for a wonderful recipe.
Lisa says
Hi Shiran – I have 2 round 8″ pans but they are only 1 1/2 inches high. How can I manage with this? Leave out some of the batter? How long to cook? Thanks
Shiran says
Hi Lisa, just make sure to fill the pans no more than 3/4 full to avoid overflow. If you use less batter, then start checking the cake 5 minutes before the original time.
Weiwei says
Hi Shiran, I have 2 x 7″ pan, may I know if the recipe quantities and temperature still remain the same? Thanks.
Shiran says
You can use this guide. You might need to reduce the baking time slightly.
Laura says
Hi! Do you know approximately how tall this cake comes out? Or how tall each layer is? Thank you!
Sal Abdullah says
Hi Shiran! Thanks to your recipe, my 10 yo is extremely happy she gets a homemade layered cake made by newbie baker mommy for her birthday today. This family of 6 from Singapore enjoyed your recipe as well as your frosting recipe. Many thanks for bringing extra joy to the whole family during this covid lockdown. My 13 yo has followed your cheesecake recipe to great success too! You should be proud your recipe works easily for her too!
Shiran says
Hi Sal! It makes so happy to know that my recipes bring joy to your family 🙂 Thank you so much!
El Cake says
If I wanted to make an extra layer would I just half the ingredients and then take that measurement and add it onto recipe?
Shiran says
Yes, you can multiply the recipe by 1.5 and you’ll get an extra layer. Or you can just make this recipe to get 3 thin layers instead of 2.
Amy says
Hi shiran
Can I reduce the sugar to half eg 200gm ?& Would it affect the cake?
Shiran says
Hi Amy. Yes, you can, but in my opinion the cake won’t be sweet enough.
Adriana says
The best chocolate cake that I’ve done it’s sooo delicious & super moist . Definitely recommend this recipe . Thank you for sharing this wonderful recipe with us 🙂
Rebeca says
Could I use this recipe for cupcakes? I tried it as a cake and I like it better than the cupcake recipe I found!
Shiran says
It would work, but because this cake is very moist, I like to use this recipe for more dense (but still moist) cupcakes.
Ashlee says
Amazing! So lovely and moist, so many compliments! Made as a “test” cake for an event I’m holding later in the year.
I doubled the recipe and cooked it in a 9.5 inch pan. The cake was huge! I used dark chocolate in the water as suggested, it was so so rich and beautiful!
anika says
for how much time should I leave the cake in oven
Shiran says
Hi Anika, once the cake is finished baking you need to pull it out of the oven and let it cool at room temperature.
Linda says
This recipe made a light, moist cake. With raspberry jam between the layers, and a thin coating of chocolate frosting, it was a hit.
Tee says
All of your recipes are my go-tos. But this simple chocolate cake always get so many requests from my family. Thank you for making it easy to follow and simply yummy. (All of yours are so yummy!)
Laura says
Hi, do you know how many grams of batter this makes?
Stephanie @ Pretty.Simple.Sweet. says
Hi Laura, I do not. I’m sorry.
karlie says
i am planning to make this cake piping the first if up the sides to look like a log effect. will the frosting for this recipe work and be stable enough for that you think?
Stephanie @ Pretty.Simple.Sweet. says
Hi Karlie, I hope this recipe turned out well for you. You could always add extra powdered sugar to the frosting if it didn’t seem firm enough for your decorating needs.
Jackie says
Is this the cake recipe on the back of the Hershey cocoa can?
Stephanie @ Pretty.Simple.Sweet. says
It is not, but could be very similar!
Andromeda LeTourneau says
How long do I bake if using 6×3 inch pans?
Stephanie @ Pretty.Simple.Sweet. says
Hi Andromeda, I have not made this recipe with those size pans so I cannot tell you for certain. Any smaller pans will take less time.
But I have a post on cake pan conversions here with considerations in regard to timing. Unfortunately, you’ll have to keep a closer eye on your baked cakes to figure out what the right timing is for your oven. Using a quick read thermometer will be able to help you determine whether your cakes are done or not, in addition to pressing gently on the tops and inserting a skewer to check for doneness.
Hope this helps!