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A luscious slice of rich, multi-layered chocolate cake with creamy frosting on a decorative plate.
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The Best Chocolate Cake Recipe

Unlock the secret to an incredibly moist and rich chocolate cake with this easy-to-follow recipe. Perfect for beginners and busy bakers, this one-bowl chocolate cake delivers deep cocoa flavor, a tender crumb, and consistent perfection every time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 124
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp espresso powder enhances chocolate flavor
  • 1 cup milk or buttermilk, almond, or coconut milk
  • 1/2 cup vegetable oil or canola or melted coconut oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water

Equipment

  • Two 9-inch round cake pans
  • Large mixing bowl
  • Electric mixer
  • Whisk
  • Rubber spatula
  • measuring cups and spoons
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Whisk until well mixed.
  3. Add milk, oil, eggs, and vanilla extract to the dry ingredients. Mix on low speed until just combined.
  4. Carefully pour in boiling water while mixing on low speed. The batter will be thin — this is normal for a moist cake.
  5. Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted comes out with moist crumbs.
  6. Cool the cakes in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.
  7. Frost with your favorite chocolate buttercream frosting and serve.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. Espresso powder deepens the chocolate flavor without adding coffee taste. For a richer flavor, substitute melted butter for oil in equal measure.