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Chocolate cake means comfort, especially when it’s the best you’ve ever tasted, like this cake from scratch. One forkful speaks louder than any headline. Moist crumbs cling to the plate, deep cocoa perfumes the room, and butter‑smooth frosting melts at body temperature. This post gives you The Most Amazing Chocolate Cake—a simple moist chocolate cake recipe you can trust on birthdays, quiet Sundays, or big milestones. Every step is clear, every ingredient has a job, and flavor carries through from the first sniff of melted chocolate to the last smudge of frosting you wipe from your lip.
You will read more than a recipe to master how to bake the cake perfectly. You will find reasons the cake stays soft for days, smart swaps if your pantry looks thin, and tested bake times for pans large and small. I added professional tricks I picked up while styling cakes for photo shoots: flat tops without carving, crumbs that hold together under heavy chocolate frosting, and slices that cut clean for standout images.
Set your timer and preheat the oven—by the end of this guide you will have a rich chocolate flavor that rivals famous bakery slices, making it the cake I’ve ever made. Let’s begin.
Table of Contents
Why You’ll Love The Most Amazing Chocolate Cake
- Unbeatable moisture is key to making the cake delicious. – Oil, buttermilk, and brown sugar lock in water, so the cake stays super moist for four full days.
- One‑bowl ease – Dry and wet ingredients mix in a single bowl; fewer dishes, less fuss.
- Rich chocolate flavor – Dutch‑process cocoa plus a shot of hot coffee deepen every bite.
- Flexible format – Pour the chocolate frosting over the cooled cake. cake batter into two 9‑inch cake pans, a high Bundt, cupcakes, or a sheet pan for the best chocolate cake I’ve ever.
- Make‑ahead friendly – Freeze unfrosted layers up to three months; thaw overnight and enjoy the love this cake brings. assemble the cake without stress.
- Crowd‑tested – Home bakers, food‑styling colleagues, and even choosy kids rank it the delicious chocolate cake. best chocolate cake ever.
- Foolproof rise is essential when you make this chocolate cake. – The reliable lift from baking soda and baking powder gives tall layers that meet clean at the edges—no domes to shave, perfect for round cake pans.
Ingredients You’ll Need
For the Cake (makes one 2‑layer 9‑inch cake)
| Ingredient | US Measure | Metric measurements are crucial when the recipe calls for precision. |
|---|---|---|
| All‑purpose flour (or cake flour) | 2 cups | 260 g |
| Granulated sugar | 2 cups | 400 g |
| Unsweetened cocoa powder is key to achieving the rich flavor in this delicious chocolate cake. cocoa powder (Dutch‑process) cocoa powder can be used to enhance the flavor of this homemade chocolate cake. | ¾ cup | 75 g |
| Baking soda is essential to make this cake rise properly. | 2 tsp | 10 g |
| Baking powder | 1 tsp | 5 g |
| Fine sea salt | 1 tsp | 6 g |
| Large eggs, room temp | 2 | — |
| Buttermilk, room temp | 1 cup | 240 ml |
| Vegetable oil | ½ cup | 120 ml |
| Pure vanilla extract | 2 tsp | 10 ml |
| Hot coffee or boiling water | 1 cup | 240 ml |
Why hot liquid? Heat “blooms” cocoa, pulling fat to the surface for a darker, smoother flavor.
For Chocolate Buttercream
| Ingredient | US Measure | Metric |
|---|---|---|
| Unsalted butter, soft | 1 cup | 226 g |
| Powdered sugar | 3½ cups | 420 g |
| Melted dark chocolate (cool) | 6 oz | 170 g |
| Heavy cream | 3‑4 Tbsp | 45‑60 ml |
| Vanilla extract enhances the flavor of the homemade chocolate cake. | 1 tsp | 5 ml |
| Pinch of salt is essential when you make this recipe for the best chocolate cake. | — | — |
How to Make The Most Amazing Chocolate Cake
Step 1: Prep the Pans
- Grease your pans to ensure a flawless release for your cake with chocolate. two 9‑inch cake pans.
- Line bottoms of round cake pans with parchment circles.
- Dust sides with cocoa; tap out extra.
Step 2: Mix the Batter
- Whisk dry ingredients – flour, sugar, cocoa, baking soda, baking powder, and salt—in a large bowl.
- Add eggs, buttermilk, oil, and vanilla for the ultimate favorite chocolate experience. Blend wet ingredients for the best chocolate cake I’ve ever made. with a hand mixer on low until streak‑free, about 30 seconds.
- Pour in hot coffee. The batter looks thin; that is correct. Stir just until mixed.
Tip: Thin batter = flat layers and a super‑moist crumb.
Step 3: Bake
- Divide batter evenly between pans (use a scale for accuracy).
- Smooth tops; tap pans twice to pop bubbles.
- Bake at 350 °F / 175 °C for 32–35 minutes. A cake tester comes out clean when done.
- Cool in pans 10 minutes; turn out onto racks. Peel paper; cool completely.
Step 4: Make Chocolate Buttercream
- Beat butter on medium until pale and fluffy, 2 minutes.
- Sift in powdered sugar; mix on low, then medium, until light.
- Pour in melted chocolate, cream, vanilla, and salt. Beat 1 minute more. Add extra cream if frosting feels stiff.
Step 5: Assemble the Layer Cake
- Place one cake layer on a stand. Spread ¾ cup frosting edge‑to‑edge.
- Place the second cake layer on top, upside down for a level surface.
- Coat the entire chocolate layer cake with a thin crumb coat; chill 15 minutes.
- Finish with a thick frosting layer, swirling the top with an offset spatula.
Cupcakes, Bundt, and Sheet Variations
| Form | Temp | Bake Time | Yield |
|---|---|---|---|
| 24 cupcakes | 350 °F | 18–20 min | 24 |
| 10‑cup Bundt | 350 °F | 45–50 min | 1 large |
| 9×13 in pan | 350 °F | 33–36 min | 1 sheet |
Adjust frosting quantity: cupcakes need half chocolate frosting; Bundt likes a glaze; sheet cake needs only ⅔ batch of the frosting recipe.
Pro Tips and Variations
- Super moist hack for the amazing chocolate cake recipe. – Wrap hot layers in plastic, then chill. Steam re‑infuses the crumb, creating the most amazing chocolate cake recipe.
- Gluten‑free option – Swap flour for a cup‑for‑cup gluten‑free blend; add ½ tsp xanthan gum if missing.
- Egg‑free version – Replace each egg with ¼ cup unsweetened applesauce; bake 3 minutes longer.
- Bundt cake glamour for the love this cake deserves. – Drizzle with your favorite chocolate frosting recipe. chocolate ganache: 8 oz chopped chocolate + ¾ cup hot cream. Let set 5 minutes, pour.
- Mini chocolate chips – Fold 1 cup into batter for bursts of melted chocolate.
- Freeze the cake – Wrap unfrosted layers in double plastic plus foil; freeze up to 90 days. Thaw wrapped to keep condensation off the cake.
- Storage – A frosted whole cake keeps on the counter two days, or in the refrigerator five. Bring to room temp before serving for the richest chocolate flavor.
Serving Suggestions
- Crown slices with fresh raspberries for a bright pop.
- Spoil For chocolate lovers, this is the ultimate delicious chocolate cake recipe. with an extra pour of warm ganache.
- Pair with espresso or cold milk; both cut sweet richness for a perfect complement to this homemade chocolate cake.
- Scatter flaky sea salt over the top of the cake before the frosting sets—taste buds light up with the anticipation of this frosted cake.
- Use leftovers in a I’m making this chocolate cake, the chocolate trifle.: layer cake cubes, whipped cream, and pudding in jars.
Conclusion
You asked for the This is my go-to chocolate cake recipe for the perfect chocolate cake., and this recipe keeps its promise. The texture stays soft and moist, the frosting whips up in minutes, and flavor depth rivals pastry‑shop slices. Try this recipe once and you may say, “That’s the best cake I’ve baked.” Keep it on a card, email it to friends, and bookmark this page—because every celebration needs the frosted cake. best chocolate cake recipe at the ready.
Craving more layered decadence? Don’t miss our step‑by‑step guide to the classic Doberge Cake for another crowd‑pleasing chocolate treat.
FAQs
What is the most famous chocolate cake in the world?
Many pastry lovers point to the Sacher‑Torte of Vienna. Created in 1832 for Prince Metternich, the original lives at Hotel Sacher and travels sealed in wood boxes.
What is the most amazing cake in the world?
Opinion differs, yet countless home bakers vote for this Most Amazing Chocolate Cake. Professional circles often debate between our rich layer cake and classic Devil’s Food.
What is the king of chocolate cake?
Historically, Devil’s Food Cake wears the crown because its deep color and intense cocoa outranked lighter Victorian sponges.
What is the secret to moist chocolate cake?
Three keys: liquid oil for tenderness, acidic buttermilk to soften gluten, and hot coffee to bloom cocoa. Sugar locks in moisture too.
What is the most expensive cake ever sold?
Designer Debbie Wingham built a jewel‑covered confection priced near $75 million for a private client in 2015, setting a jaw‑dropping record.
What is the most favorite cake in the United States?
Survey data still picks chocolate layer cake at No. 1, with red velvet and cheesecake following.
Why do they call it Devil’s Food Cake?
Early bakers claimed its dark color and rich taste felt “sinful,” the opposite of airy angel food, making it my favorite chocolate cake. Extra baking soda plus cocoa deepens that tint.
How do you pronounce Sacher cake?
Say “SAH‑kher”—first syllable like “saw,” second like “care” but shorter.
Can you buy Vienetta in the US?
Yes. Unilever re‑introduced the layered ice‑cream dessert under the Good Humor brand. Check larger grocery chains and some online retailers.
Which is the best chocolate cake name?
Bias aside, “The Most Amazing Chocolate Cake” sticks in memory. Fans also adore “Matilda Chocolate Cake,” named for the storybook slice Bruce Bogtrotter devoured; it’s the best chocolate cupcake ever tasted.
The Most Amazing Chocolate Cake
Ingredients
Cake
- 2 cups 260 g all‑purpose flour
- 2 cups 400 g granulated sugar
- ¾ cup 75 g Dutch‑process cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- 2 large eggs room temperature
- 1 cup 240 ml buttermilk, room temperature
- ½ cup 120 ml vegetable oil
- 2 tsp pure vanilla extract
- 1 cup 240 ml hot coffee or boiling water
Chocolate Buttercream
- 1 cup 226 g unsalted butter, softened
- 3 ½ cups 420 g powdered sugar, sifted
- 6 oz 170 g dark chocolate, melted & cooled
- 3 – 4 Tbsp 45 – 60 ml heavy cream
- 1 tsp pure vanilla extract
- Pinch fine sea salt
Instructions
Prep Pans
- Heat oven to 350 °F / 175 °C.
- Grease two 9‑inch round pans, line bottoms with parchment, and dust sides with cocoa.
Mix Dry
- In a large bowl whisk flour, sugar, cocoa, baking soda, baking powder, and salt until even.
Add Wet
- Beat in eggs, buttermilk, oil, and vanilla on low just until smooth.
Thin the Batter
- Pour in hot coffee and stir; the batter will be thin—this creates a soft, moist crumb.
Bake
- Divide batter between pans, tap twice to release bubbles.
- Bake 32 – 35 min, or until a toothpick comes out clean.
- Cool 10 min in pans, then turn out onto racks and cool completely.
Make Buttercream
- Cream butter 2 min until pale.
- Mix in powdered sugar a cup at a time.
- Beat in melted chocolate, 3 Tbsp cream, vanilla, and salt. Add extra cream if needed for a silky spread.
Assemble
- Place first layer on plate; spread about ¾ cup frosting edge‑to‑edge.
- Top with second layer, bottom side up for a level surface.
- Cover cake with a thin “crumb coat”; chill 15 min.
- Finish with remaining frosting, swirling the top and sides.
Serve & Store
- Slice at room temperature.
- Cover leftovers; hold at room temp 2 days or refrigerate up to 5 days.
- Unfrosted layers freeze (double‑wrapped) up to 3 months.
Notes
Nutrition (per serving)
- Calories: 560 kcal
- Total Fat: 28 g
- Saturated Fat: 11 g
- Carbohydrates: 74 g
- Fiber: 4 g
- Sugars: 55 g
- Protein: 6 g
- Sodium: 360 mg
- Cholesterol: 70 mg
- Potassium: 220 mg
- Calcium: 70 mg
- Iron: 3.5 mg
