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Learn how to make chocolate cake with this easy recipe that can be used for chocolate cupcakes, chocolate sheet cake, or a chocolate layer cake! This recipe results in a moist, fluffy, and intensely chocolate cake.

Chocolate sheet cake cut into squares topped with chocolate buttercream and rainbow sprinkles, fork taking a bite

Overview

  • Skill Level: Beginner
  • Mixing Method: The Blending Method for Cakes

I love having classic recipes in my back pocket that can be used for all kinds of occasions. This is my favorite chocolate cake recipe. It results in a cake that is moist, fluffy, and intensely chocolate in flavor. 

What I also love about this cake is that it is so incredibly easy to make. You can mix the cake and have it in the oven in less than 20 minutes! I use this basic chocolate cake for sheet cakes, layer cakes, and cupcakes.

Why I love this chocolate cake recipe

  • The flavor of this chocolate cake is intensely chocolate-y!
  • Pair this recipe with any of your favorite frostings like chocolate, vanilla, strawberry, or a delicious peanut butter buttercream.
  • This cake is extremely moist and fluffy.
  • Whip up the recipe in only about 20 minutes and it’s in the oven! It’s fast and easy.
  • This is the recipe that you will use over and over again whether you want to make a sheet cake, cupcakes, or a layer cake. It’s so versatile!
chocolate cupcakes topped with peanut butter buttercream

How do I make a Moist Chocolate Cake? 

This chocolate cake is incredibly moist and this is due to the oil in the batter. Oil does not solidify at room temperature the way butter does which results in a very moist chocolate cake. 

A crucial tip to remember is to not over-mix your batter. You want to mix just until the batter comes together and there are no large lumps of dry ingredients. If you mix for a long period of time the gluten will overdevelop resulting in a tough and dry cake. 

Why do you Add Coffee to Your Chocolate Cake? 

I like to add hot coffee to my chocolate cake for two reasons. The first reason is that hot liquid blooms the cocoa powder which gives it more depth of flavor. 

The second reason I add coffee to my chocolate cake is that it intensifies the chocolate flavor. Your cake will not taste like coffee rather it will have a more richly chocolate flavor. You can substitute the hot coffee with very hot water if you’d prefer. 

A slice of chocolate cake with chocolate buttercream frosting, rainbow sprinkles with bites taken out

How to Make Chocolate Cake

To make this cake we will be using the blending method. This is the easiest mixing method for cakes and only requires a few steps. 

Prep

Measure out all of your ingredients before you start baking and preheat your oven. Go ahead and prep your pans by lining them with parchment paper or using non-stick spray. This cake can be made into a sheet cake, a 2-layer cake, or cupcakes. 

Mix Dry Ingredients

Dry ingredients in bowl
Dry ingredients whisked together in bowl

In a large mixing bowl, mix together all of the dry ingredients until well combined. 

Mix Together Wet Ingredients

Wet ingredients in bowl
Wet ingredients whisked together in bowl

In a separate mixing bowl mix together all of the wet ingredients except for the hot coffee or hot water. Mix together until well combined. 

Mix the Cake Batter

Dry ingredients bowl beside wet ingredients bowl, coffee separate in 3rd bowl
Batter in bowl (dry ingredients plus wet ingredients plus coffee mixed together)

Mix together the wet ingredients (minus the coffee or water) with the dry ingredients. As soon as the two are starting to come together, slowly pour in the hot liquid while continuing the mix. 

Mix just until the ingredients are completely incorporated. You don’t want to over-mix the batter or your cake will be dry. 

Bake the Cake

Batter in parchment lined square pan

The batter will be very liquid and thin but don’t worry it will bake into a beautiful chocolate cake! Pour the batter into your prepared pans and bake.

To check if the cake is done, gently press in on the center. It should feel firm but bounce back when pressed in on. 

Cool and Frost

Lifting the cake out of the pan holding the parchment on both sides
Sheet cake decorated with thick layer chocolate buttercream

Transfer the cake to a cooling rack to cool completely before frosting. I love to use my classic chocolate buttercream frosting to frost this cake. 

Watch the video tutorial!

MORE RECIPES FROM BAKER BETTIE!

If you loved this recipe, you might like to try these other delicious cake recipes!

A chocolate sheet cake which chocolate frosting cut into squares
Yield: 1- 9 x 13-inch (23 x 33 cm) sheet cake, or 2- 9-inch (23 cm) round layer cakes, or 3- 8-inch (20 cm) round layer cakes, or about 24 cupcakes

Classic Chocolate Cake

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

This classic chocolate cake recipe is incredibly easy to make and is moist, fluffy, and intensely chocolate. This recipe can be baked as a sheet cake, a layer cake, or into cupcakes.

Ingredients

  • 240 grams (2 cups) all-purpose flour
  • 100 grams (1 ¼ cups) natural cocoa powder
  • 450 grams (2 ¼ cups) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 170 grams (¾ cup, 180 milliliters) neutral oil (canola, vegetable, safflower, or grapeseed)
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 151 grams (⅔ cup, 160 milliliters) milk, room temperature (1%, 2%, or whole)
  • 340 grams (1 ½ cups, 360 milliliters) very hot coffee or water

Instructions

Prep: 

  1. At least 30 minutes before making the cake, take the eggs (3 large) out of the refrigerator and measure out the milk (151 grams/ ⅔ cup) to come to room temperature. 
  2. Position the oven rack to the center position. Preheat the oven to 350°F/175°C. Prepare your baking pan with non-stick spray and parchment paper or with paper liners if making cupcakes. 
  3. Measure out the rest of the ingredients. The coffee or water should be very hot when you mix the cake. 

To Make the Cake: 

  1. In a large mixing bowl, or the bowl of a stand mixer, sift together the flour (240 grams/ 2 cups), cocoa powder (100 grams/ 1 ¼ cups), granulated sugar (450 grams/ 2 ¼ cups), baking powder (2 teaspoons), and baking soda (1 teaspoon). Add the salt (¾ teaspoon) and whisk to evenly distribute.
  2. Add the oil (170 grams/ ¾ cup) into the mixing bowl and mix on medium/low speed with a hand mixer or a stand mixer fitted with the paddle attachment for about 1 minute, until well combined. 
  3. Add the eggs and vanilla extract (1 tablespoon) to the bowl, and mix on medium/low speed until all incorporated. 
  4. With the mixer still running, slowly pour in the milk and then the hot coffee or water (340 grams/ 1 ½ cups).
  5. Continue mixing until everything is evenly incorporated- about 1 minute. This is a very thin batter. Scrape down the sides and bottom of the bowl. 
  6. Pour the batter into the prepared pan(s). If making cupcakes, leave about ½-inch (1.2 cm) space at the tops. 
  7. Bake at 350°F/175°C. A sheet cake will take about 35-45 minutes. Layer cakes will take 25-30 minutes, and cupcakes will take 18-25 minutes. Pull out of the oven when the cake is firm but springs back when gently pressed in the center, or when a cake tester comes out clean. 
  8. Cool the cakes in their pan completely on a cooling rack before turning out of the pan and frosting. I love pairing this cake with my simple chocolate buttercream frosting or my whipped chocolate ganache.
  9. Store the cake covered in foil or plastic wrap at room temperature for up to 3 days.

Notes

Baking Science Note:

Natural cocoa powder is the acidic ingredient needed to activate the baking soda. If you do not have natural cocoa powder, you can use dutch processed cocoa powder but omit the baking soda and increase the baking powder to 10 grams (1 tablespoon).

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© Bettie
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