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    Home » Best Chocolate Cake Recipe (Homemade From Scratch)

    Best Chocolate Cake Recipe (Homemade From Scratch)

    Published: Aug 5, 2020 · Modified: Apr 5, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This is the best chocolate cake recipe for serious chocolate lovers. It's dense and moist with a perfect crumb! Topped with chocolate buttercream frosting it's the ultimate chocolate birthday cake. Check out the step-by-step photos and watch the video to learn how to make this easy chocolate cake recipe and ditch boxed cake mixes once and for all!

    front view of a slice of the best chocolate cake on a plate

    We have a large family, so we celebrate lots of birthdays in a given year. I used to use a chocolate cake recipe that called for a boxed cake mix and instant pudding, and I just didn't love the idea of using a highly processed ingredients for all of our (many) birthday celebrations. 

    Enter this chocolate cake recipe. I worked hard to make this taste exactly like our favorite chocolate cake, but completely from scratch. I tested and tried this easy chocolate cake recipe for two years worth of birthdays before I perfected it enough to share it with all of you. Also - don't forget to try these homemade chocolate cupcakes or this recipe for the best yellow cake from scratch!

    Before perfecting this recipe, I had made many others that didn't meet my expectations. Ingredients like boiling water, hot coffee, buttermilk etc. tend to lead to a chocolate cake that wasn't as moist and fudgy as I'd prefer. So you will find none of those ingredients in this easy chocolate cake recipe. 

    This moist chocolate cake is seriously the best, it's dense and rich and never ever disappoints. Frosted with our favorite chocolate buttercream recipe, it's a chocolate-lover's dream come true. 

    photo of a slice of chocolate cake on a plate with the full homemade chocolate cake in the background

    Chocolate Cake Recipe: Ingredients and substitutions 

    Many people ask how to make a cake super moist. It's all in the ingredients. I made sure to choose ingredients that would create a moist chocolate cake with a rich chocolate flavor that everyone raves about. So let's chat about the ingredients and some possible substitutions - although it took me years to perfect this chocolate cake recipe so I really don't suggest tampering with it. 

    overhead view of the ingredients in this chocolate cake recipe
    • All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour. I have not tried all-purpose gluten-free flour so if you do report back and let me know how it goes. 
    • Granulated sugar. There really isn't a substitute for the sugar. I suggest regular white sugar or organic cane sugar for the best results. 
    • Unsweetened cocoa powder. Choose your favorite variety. For an extra-dark cake use dark cocoa powder. 
    • Espresso powder. I always have espresso powder on hand to make chocolate desserts (like this chocolate zucchini cake). It's totally worth purchasing if you love baking. You can substitute instant coffee if you must. 
    • Canola oil. Oil keeps this chocolate cake extra moist. You can substitute equal amounts of melted butter or another neutral oil if desired, however canola oil will yield the best results. 
    • Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients for the richest, most moist chocolate cake. 
    • Whole milk. Again, I am an advocate for using full-fat whole milk in this chocolate cake recipe. You could substitute 2% milk but nothing with a lower fat content. 
    • Vanilla extract. You can switch up the extract and use almond, peppermint, orange, etc. if you prefer a flavored chocolate cake. 
    • Mini chocolate chips. These are an absolute must. Regular-sized chocolate chips sink to the bottom of the cake while baking. Be sure to use mini chips for the best results. 
    front view of a slice of chocolate cake on a plate

    How to make Chocolate Cake from Scratch

    This chocolate cake recipe makes two, 6" round chocolate cakes - that I use to make into the best chocolate birthday cake (frosting with this chocolate buttercream or vanilla frosting). You can double the recipe to make two, 9" round cakes, if desired. We'll walk through how to make chocolate cake step-by-step, and don't forget to watch the video! 

    Prepare cake pans

    Line two 6” round cake pans with parchment paper and grease well. Set aside. I like to line them by tracing the bottom of the cake pans onto parchment paper and then drawing "handles" out of opposite sides (see below). This makes it very easy to lift the cake out after baking.

    two photos showing How to line a cake pan

    Combine Dry Ingredients

    In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside to use later. This step is important to ensure the ingredients are evenly distributed and that there are no lumps. 

    two overhead photos showing how to make chocolate cake from scratch

    Combine wet ingredients

    Next, combine the wet ingredients. In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.

    Add dry ingredient mixture

    Once the wet ingredients are combined, add the dry ingredients and stir until the batter is smooth.  

    two overhead photos showing how to make chocolate cake from scratch

    Add mini chocolate chips

    Stir in the mini chocolate chip until evenly distributed.

    two overhead photos showing how to make chocolate cake from scratch

    Pour into cake pans & bake

    Next, divide the batter evenly into the two prepared cake pans. You can either eyeball it or actually measure. I like to put 1 cup of batter at a time into each cake pan. 

    Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs.

    Cool the chocolate cakes

    Place cake pans on a wire cooling rack to cool to room temperature (takes about 30 minutes). Once cool, lift cakes out of the pans and remove parchment paper. Let cool completely on the wire cooling rack.

    two overhead photos showing how to make chocolate cake from scratch

    Freeze

    I often bake this homemade chocolate cake recipe a few days before I need to frost it and store it in the freezer. Simply wrap each chocolate cake layer tightly with plastic wrap, put them in a ziplock bags and store in the freezer.

    Even if you plan on frosting the homemade chocolate cake the same day you bake it, I still recommend freezing it before frosting. Frosting a a cake when it's frozen reduces the number of crumbs that make their way into the frosting.

    Frost 

    Once the cakes are completely cooled, frost or decorate them any way you wish. I either use this chocolate frosting or this vanilla frosting to make our chocolate birthday cakes!  Don't forget to do a crumb coat first - a thin base layer of frosting to keep crumbs from getting into your final design. 

    Chill

    If you decorate the cake with a design (like rosettes, etc.) I recommend chilling it in the refrigerator until the frosting hardens and the design sets. 

    two photos showing how to make chocolate cake from scratch

    Serve 

    If you decorated the cake and chilled it in the refrigerator, remove it from the fridge 1-2 hours before serving so it can come to room temperature - because that's how it tastes best! This is another reason why I typically bake the chocolate birthday cake in advance. Then I frost it the day before someone's birthday so it has time to chill/set and then come to room temperature to eat! 

    We like eating cake with a side of ice cream, like this homemade vanilla ice cream or homemade chocolate ice cream.  A dollop of homemade whipped cream also tastes amazing! 

    front view of a chocolate cake with chocolate frosting

    FAQs about How to make Chocolate Cake from Scratch

    Here are my answers to some commonly asked questions about making this homemade chocolate cake recipe. 

    Can you double this recipe? 

    Yes! This recipe is easily doubled and baked in two, 9" round cake pans. This is a great option if you will be making the cake for a large crowd. When I make this recipe as written for my family of 7, everyone usually eats three servings (slices) before the cake is gone. 

    How do you make a moist chocolate cake? 

    This recipe yields the best, moist chocolate cake ever. To ensure it turns out that way be careful not to over-bake, and measure all the ingredients properly and precisely. 

    How do you decorate a chocolate birthday cake? 

    I use either this chocolate buttercream frosting or homemade vanilla frosting to decorate this easy chocolate cake recipe. I use the following tools to decorate (after my kids choose their design): 
    Piping bags - I have both reusable and disposable piping bags and use them all the time. 
    Piping tips and couplers - I recommend a great starter tip and coupler set. However I always make this rosette style cake with a Wilton 1M tip and large coupler. 
    Pastry Scraper. I use this pastry scraper to make a smooth crumb coat. I love it so much!

    overhead view of a slice of homemade chocolate cake on a plate

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    BEST Chocolate Cake

    Best Chocolate Cake Recipe - Homemade From Scratch

    Laura
    This is the best chocolate cake recipe for serious chocolate lovers. It's dense and moist with a perfect crumb! Topped with chocolate buttercream frosting it's the ultimate chocolate birthday cake. Check out the step-by-step photos and watch the video to learn how to make this easy chocolate cake recipe and ditch boxed cake mixes once and for all!
    5 from 24 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 30 mins
    Cooling time 1 hr
    Total Time 1 hr 40 mins
    Course cake, Dessert
    Cuisine American
    Servings 16 Servings
    Calories 217 kcal

    Equipment

    • 6x3" Round Cake Pan
    • Parchment Paper
    • measuring spoons
    • measuring cups
    • spatula
    • whisk
    • mixing bowls
    • cake tester

    Ingredients
     
     

    • 1 ¼ cups all-purpose flour
    • 1 ¼ cups granulated sugar
    • ¼ cup unsweetened cocoa powder
    • ½ tsp baking soda
    • ½ tsp baking powder
    • ½ tsp sea salt
    • ½ tsp espresso powder
    • ½ cup canola oil
    • 2 eggs, large
    • ½ cup sour cream
    • ½ cup whole milk
    • 1 tsp pure vanilla extract
    • ½ cup mini chocolate chips
    • Chocolate Buttercream Frosting Recipe
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350 degrees F.
    • Line two 6” round cake pans with parchment paper and grease well. Set aside.
    • In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside
    • In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.
    • Add dry ingredients to the wet ingredients and stir until combined.
    • Add mini chocolate chips and stir until evenly distributed.
    • Divide the batter evenly into the two prepared cake pans.
    • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs.
    • Place cake pans on a wire cooling rack to cool to room temperature (takes about 30 minutes).
    • Once cool, lift cakes out of the pans and remove parchment paper. Let cool completely on the wire cooling rack.
    • Once cool, with chocolate frosting and serve.

    Video

    Notes

    Doubling the recipe: 

    To make two, 9” round cake layers double the recipe and bake in two 9” round cake pans.

    Ingredient Substitutions:

    • All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour. 
    • Granulated sugar. I suggest regular white sugar or organic cane sugar for the best results. 
    • Unsweetened cocoa powder. For an extra-dark cake use dark cocoa powder. 
    • Espresso powder. It's totally worth purchasing if you love baking. You can substitute instant coffee if you must. 
    • Canola oil. You can substitute equal amounts of melted butter or another neutral oil if desired, however canola oil will yield the best results. 
    • Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients for the richest, most moist chocolate cake. 
    • Whole milk. Again, I am an advocate for using full-fat whole milk in this chocolate cake recipe. You could substitute 2% milk but nothing with a lower fat content. 
    • Vanilla extract. You can switch up the extract and use almond, peppermint, orange, etc. if you prefer a flavored chocolate cake. 
    • Mini chocolate chips. These are an absolute must. Regular-sized chocolate chips sink to the bottom of the cake while baking. Be sure to use mini chips for the best results. 
    Nutrition information calculated for only the chocolate cake (without frosting), for 1 serving assuming the recipe makes 16 servings. 

    Nutrition

    Serving: 1sliceCalories: 217kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 3gCholesterol: 26mgSodium: 133mgPotassium: 74mgFiber: 1gSugar: 20gVitamin A: 99IUVitamin C: 1mgCalcium: 36mgIron: 1mg
    Tried this recipe?Let us know how it was!

    If you love this chocolate cake, you will also love...

    • Don't forget to frosting this cake with homemade frosting - our chocolate buttercream frosting and homemade vanilla frosting are out-of-this-world delicious. 
    • Flourless chocolate cake is an elegant and rich dessert sure to impress. 
    • The BEST homemade chocolate cupcakes (no box mix)!
    • This giant chocolate chip chocolate chip cookie cake is better than store-bought and perfect for any occasion!
    • These molten chocolate lava cakes are to die for!
    • This chocolate zucchini cake is summer cake perfection. 
    • Vanilla ice cream and chocolate ice cream pair beautifully with this chocolate cake recipe. 

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. MARGARET

      November 24, 2022 at 1:02 pm

      If I am making a bigger recipe how do I adjust the baking time?

      Reply
    2. Thelma

      March 27, 2022 at 11:36 am

      5 stars
      Oh wow! Absolutely delicious! I did reduce the sugar to just one cup and it was still amazing. Double the recipe too. I had to re do

      Reply
    3. Sarah

      May 27, 2021 at 2:52 pm

      5 stars
      I love this recipe it's so good.... have you ever use it for cupcakes??

      Reply
      • Laura

        May 28, 2021 at 1:04 pm

        I adapted it to make this chocolate cupcake recipe - the best!

        Reply
    4. Thanuja

      April 23, 2021 at 1:07 am

      5 stars
      Wow, I followed the same procedure as u have specified. It's delicious. This is the best cake so far I have done. However I don't like too much sweet, so I didn't go for chocolate frosting. It's yummy. N moist too.Thank u for sharing such recipe.

      Reply
      • Olivia Curry

        September 21, 2021 at 3:08 pm

        Could I do this recipe in a 9 by 13?

        Reply
    5. Thanuja

      April 23, 2021 at 1:05 am

      5 stars
      Wow, I followed the same procedure as u have specified. It's delicious. This is the best vahe so far I have done. However I doubt like too much sweet, so I didn't go for chocolate frosting. It's yummy. Thank u for sharing such recipe.

      Reply
    6. Lyndsee

      March 04, 2021 at 12:43 pm

      How would you change the measurements if using 9” cake pans?

      Reply
      • Laura

        March 04, 2021 at 1:34 pm

        Double the recipe.

        Reply
    7. Tas

      December 08, 2020 at 10:19 am

      5 stars
      Love this recipe, cake was very moist .

      Reply
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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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