The Best Chocolate Cake

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Seriously. Do you have a ‘go to’ recipe? If no, you do now.

I have made five chocolate cakes in the last week. I am testing out recipes and I think I have finally found one that I adore.


Well. That sure doesn’t look like a chocolate cake.

Next picture please!


We’re getting warmer…



Much better.

This chocolate cake is light and moist and rich and oh so delicious.


This piece no longer sits on a bright white plate next to a clean fork.

I sorta ate it about 32 seconds after I took the picture.

Just keepin it real folks.

Would you like the recipe? Oddly enough, the recipe that I ended up liking as the best was one I had made before!

The Best Chocolate Cake


  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee


  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the
  2. bowl and mix until combined.
  3. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  4. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
  5. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.


You can share with others but I dont recommend it.

Then there would be less for you.

I’m kidding.





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  1. Yolanda says

    Hi! I just found your blog it’s really good :) I was wondering what do you use for the layers and covering the cake? I don’t see a recipe…
    Many thanks

  2. Nidya Sono says

    Hi there. I’ve been looking for a good chocolate cake recipe and I came across this, please tell me how many pans and how big are the pans that you used for it?

  3. Catherine Bova says

    Amanda, I have been making this recipe for a while and whether I make a cake or cupcakes, the middle always sinks! Is it because it’s so moist? I don’t know what to do to make it not sink. Help~

  4. Caroline says

    I made this cake because I don’t have a go-to recipe, and while it was delicious it stuck to the pan so much that I lost half of it in the process and it ended up being impossible to frost. The moist texture is great, but not at the cost of an ugly cake! I followed the recipe to a T and thoroughly greased the pans (I used two 9-inch round pans) with butter and flour…what am I doing wrong?

    • Lorie Forrest says

      I always use parchment paper to line my greased pans, and then I butter the paper and dust with cocoa powder instead of flour because I hate that white dust on my chocolate cake!

    • elizabeth says

      Perhaps you were too eager to get the cake out of the pan? Temperature is important–whether you are too soon or wait too long.

  5. jesselyn says

    Hi Amanda.
    I tried out this. I use exactly the measurement. but my cake turn out dense and compact. May i know what is my mistake?

  6. Kayla says

    Wow!!! This is almost EXACTLY the same recipe I use, just a 1/2 cup more oil. It is the most phenomenal recipe I have ever used, and I will never use another recipe. I’d be interested to see what happens with less oil. Anyway, glad to see someone actually knows what they’re doing when it comes to chocolate cake :)

  7. Smokey Smokeyhound says

    I was wondering if I could use this recipe and also put the shapes in it. There was a picture of a chocolate cake on here with different bright shapes in the center. Just curious if I could combine the two.

  8. Jose says

    Hi Amanda!

    This is the best chocolate cake ever! I just wanted to know, does your cake sink in the middle? I’ve made this about 6 times, every single time it tasted sooo goood! However, it does sink in the middle and I end up wasting the top half… Is there a solution to this problem? Everyone who’s posted this problem haven’t gotten an answer for it!!


    • elizabeth says

      Try baking your cakes like this: start at 250F then increase 25 degrees every 15 minutes for one hour–so 250 then 275 then 300 then 325. I found this on someone’s blog who said they learned it in a Wilton baking class (British). It works really well, my cakes have all come out with a ‘flat’ top.

  9. carolina says

    good morning, I love your tips and recipes.
    I am of Merida, Yucatan, Mexico and here there is no buttermilk and would like to help me to do with that I can replace to make this rich chocolate cake. thanks

    • diana says

      2 tablespoons lemon o lime juice, in a one cup measure, then fill with milk, let sit 5 min or more and it’s done…..I live in Tijuana Mexico and can’t find it here either, I make this cake often and this is what I do for buttermilk…..comes out delish. Suerte

  10. SallyLou Parris says

    this is by far the BEST chocolate cake ever…..
    my Momma used to make this for every birthday and now I do~!
    Incredible …plzzzzzzzzzzzzzz try it…it will become your favorite
    as well…..

  11. diana says

    This is the best chocolate cake I have made, definitely my go to recipe for chocolate cake. Have made this tons of times.

  12. Pam, in NC says

    This is almost exactly like the recipe I found on line that I now use as my ‘go-go’ chocolate cake recipe! Mine called for 2 cups of flour, 1/2 tsp salt and only 2/3 cup cocoa, but the results must be exactly the same!!! Though I will share this, since it is SO VERY light, sometimes I want just a bit more substantiation for filling cupcakes, so I use 1 cup AP flour and 1 cup cake flour! Just a bit more dense, but still every bit as moist and delicious!!!! Meanwhile, THIS cake is gorgeous!!!

  13. Sangeeta Mishra says

    I love this recipe.. I have made this many times and it has always come perfect and moist and delicious . My friends love it. only thing i substitute is buttermilk with yogurt since i didnt have buttermilk in my refrigerator the first time i baked it. Thanks for my go to chocolate cake recipe