Rich, moist & decadent. It truly is the World’s Best Chocolate Cake recipe. This 3-layer chocolate cake recipe, it’s just perfect for birthdays & holidays.
My friends, there is one thing I know really well & that is CAKE! Growing up my mom decorated cakes for a living when I was really little and then did them on the side for friends & family as I got older. In fact, she even made both of my wedding cakes & they were spectacular.
So that means I was fortunate enough that my mom taught me some of her tricks & recipes over the years. I have to say, her chocolate cake recipe is truly the World’s Best Chocolate Cake & I know you will love it!
There are some things I am super passionate about in life & cake is one of them. Growing up around a whole lot of cake gave me some strong opinions on how a cake should be.
I really believe that cake should be perfectly moist, with just a few crumbles. Not at all dry or over baked. I also think it should be fairly dense so that it can hold up to the weight of layers, yet still be light enough that it doesn’t sit in your belly like a brick.
homemade chocolate cake recipe
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That’s what I love about this recipe. It is formulated to be baked in 3 layers & is just dense enough to hold up to being stacked just that way.
I can tell you, there have been times when I have tried making a layered cake with a box mix, & while those cakes are quick & convenient, they are also fluffy & light.
That does taste great, but when it comes to layers, it just can’t hold up to the weight of all the other layers and frosting. Then you add any additional decorations & that bottom layer starts bulging out. Not pretty.
Since mom almost always made her cakes in layers and added a ton of decorating, she needed a recipe that could hold up. This one is definitely it.
I just swoon for this cake, especially with the perfect amount of frosting to complement, not overpower the great chocolate cake flavor.
Oh the smell drifting through the house. I just can’t get enough of that – ever!
Here are some commonly asked questions
Can I make this recipe without the coffee?
Well, the coffee really adds a depth of flavor that can’t be matched. Plus you don’t taste it at all. But if you absolutely have to, you can use warm water instead.
What is the best way to store leftover chocolate cake?
The easiest way is to add some plastic wrap and then foil over any exposed cake & store in the refrigerator. You can keep this at room temperature if you have not frosted the cake or your frosting doesn’t contain milk or butter. Please enjoy this cake within 2-3 days.
How many can this serve?
Honestly, this is going to depend greatly on the size of the slices you cut. In our house, we usually get about 10 large slices. But you could reasonably get about 16 moderately-sized slices and everyone would be just as happy. We are all about going BIG when it comes to cake in this house.
Can I use regular milk instead of buttermilk?
The short answer is no. You really need the acidic properties of the buttermilk to make this cake turn out as it should. I personally like to keep powdered buttermilk on hand so I can mix just the perfect amount when I need it. But if you don’t have any, you can pour 1 tbsp + 3 tsp of white vinegar into a liquid measuring cup. Then fill the remainder up to the 1-1/2 cup mark with regular milk. Let sit for at least 5 minutes before adding to the recipe.
Best Chocolate Cake
Can this recipe be doubled?
I suppose you could. I have never tried it because I can really only fit the 3 layers in the oven at one time & the batter is the perfect amount for my mixer. So whenever I need more than the 3 layers, I usually just do 2 batches instead.
Can this recipe be halved?
I haven’t tried making a half-batch for this recipe yet. I usually just make the full recipe & freeze whatever I know I don’t need right away.
HOW DO YOU MAKE CHOCOLATE CAKE?
- Preheat the oven to 350 degrees.
- Grease & dust with cocoa powder OR use bakers release on 3- 8″ round cake pans. Set aside.
- Combine the flour, sugar, cocoa powder, baking soda, baking powder & salt in the mixer bowl. Stir on low until combined.
- Add in the eggs, buttermilk, coffee, oil, & vanilla. Beat on medium until smooth. (1-2 minutes at most)
- Divide the batter between the 3 prepared cake pans. I use a dry measuring cup – each pan holding about 3 cups of batter.
- Bake 30-35 minutes or until toothpick test comes out clean.
- Cool to room temperature on a wire rack before removing from the pans to decorate.
- **Tip – I like to wrap the layers in plastic wrap & freeze for about 1-2 hours to make decorating easier.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make bread-type recipes in a gluten-free version. Please come back & tell me how they turned out.
What type of bakeware should I use?
I really love these 8″ round cake pans. They are similar to the professional ones my mom passed down to me. Not only are they affordable but durable too.
Can you freeze chocolate cake?
Yes, these chocolate cake layers can be frozen. Just bake the cake according to the recipe instructions & wrap the layers individually in plastic wrap & then with foil. Make sure to label with the date before putting in the freezer. Use within 2-3 months.
I really love having cake out in the freezer for when those cravings strike. Just leave out at room temperature for about an hour to thaw before serving.
CHOCOLATE CAKE FROM SCRATCH
To make this recipe you will need…
- shortening & cocoa powder OR cake release for coating the pans
- all-purpose flour
- granulated sugar
- cocoa powder
- baking soda
- baking powder
- salt
- eggs
- buttermilk
- coffee – room temperature
- vegetable oil
- vanilla extract
Products I love when making Homemade Chocolate Cake…
This Chocolate Cake recipe is so EASY and delicious – and if you’re like me, you probably already have many of these items on hand! OR maybe you have never made a cake from scratch before, & you might be a bit nervous – but you’re going to love the how easy this is to make. I have made a list below of the things I absolutely can’t live without when it comes to making this yummy treat.
- 1:1 gluten-free flour
- all-purpose flour
- granulated sugar
- cocoa powder
- baking soda
- baking powder
- table salt
- buttermilk
- coffee concentrate
- vegetable oil
- vanilla extract
- pro-6 qt mixer
- shortening
- 8″ round cake pans
- spatulas
- measuring cups
- measuring spoons
This is the only chocolate cake recipe you’ll ever need!
Scroll to the bottom for the Printable Recipe
easy chocolate cake
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chocolate cake
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World’s Best Chocolate Cake
Ingredients
- shortening & cocoa powder OR cake release for coating the pans
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1½ cups cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 4 large eggs
- 1½ cups buttermilk
- 1½ cups coffee – room temperature
- ½ cup vegetable oil
- 3 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Grease & dust with cocoa powder OR use **bakers release on 3- 8″ round cake pans. Set aside.
- Combine the flour, sugar, cocoa powder, baking soda, baking powder & salt in the mixer bowl. Stir on low until combined.
- Add in the eggs, buttermilk, coffee, oil, & vanilla. Beat on medium until smooth. (1-2 minutes at most)
- Divide the batter between the 3 prepared cake pans. I use a dry measuring cup – each pan holding about 3 cups of batter.
- Bake 30-35 minutes or until toothpick test comes out clean.
- Cool to room temperature on a wire rack before removing from the pans to decorate.
- **Tip – I like to wrap the layers in plastic wrap & freeze for about 1-2 hours to make decorating easier.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Scarlet | Family Focus Blog says
This chocolate cake recipe looks so good. I like how the cake itself is a rich, dark chocolate but the icing provides a lighter contrasting flavor. Yummy!
Morgan Cheatham says
I think there is a mistake in the recipe. This is to this to bake.
Morgan Cheatham says
I meant that the batter was too thin to bake.
Mary Taylor says
Hi Morgan….I just saw your post after putting this cake together. The better after mixing the coffee, buttermilk, oil and eggs does seem to produce a thin batter. However, I have made this same cake(not particularly this one)and it is the same consistency each time but produces a very good chocolate cake. Trust the science and give it a try!
Making a delicious fudge icing to top for my granddaughter’s 14th birthday tomorrow!
Mimi says
Is the frosting shown on your cake provided on your website, I am so excited to try this! Thank you!
Gina Kleinworth says
Yes – you can find all of my frosting recipes easily via the search bar – just type in frosting. I also have several frosting recipes (including the ones shown here on this cake) linked within the post before the recipe. For this cake I used my bakery buttercream frosting for the crumb coat – you can find that recipe here https://www.kleinworthco.com/best-bakery-buttercream-frosting/ – then I used fondant under the marble glaze. You can find the recipe for the marble glaze also within this post and here https://www.kleinworthco.com/easy-marble-drip-icing/.
Julene Mooin says
Hi, can I make a 2 tiered cake covered with fondant? I am afraid the cake will be too soft and will fall.
Gina Kleinworth says
Yes – this cake will be fine covered in fondant as long as there are enough supports in place and you aren’t adding a massive topper too. I have seen even the super soft box mixes hold up with several tiers and a big topper by just using the right supports pushed through several spots around the cake. So if those can handle it, so can this cake – which is denser than a box mix.
Natalie says
This cake was amazing!!! I didn’t do the same frosting, but put stabilized whip in between layers and butter cream I made for kiddos cupcakes and everyone loved it. This cake is my favorite chocolate cake ever! Have you ever made into cupcakes? My little turns 2 in a couple weeks. He loves cupcakes, but loves chocolate, so I may try. Thanks for the recipe!
Fran says
Hello,
I live in The Netherlands, and would love to make this cake. Can you please advise how to measure the flour by cup – bearing mind each method gives different results, do you scoop into the container and level, or do you spoon the flour from the container into the cup and level?
Also, the majority or American recipes don’t state the method of cup measuring for flour, could you please tell me how American bakers automatically know which method to use?
Looking forward to your reply
Fran
Gina Kleinworth says
For this recipe, you will spoon and level the flour. That is the correct method. Most recipes don’t state it. I think most people don’t actually know that it is the correct way to measure & just scoop it from the bag. A lot of recipes can still turn out okay when this happens, while others are critical that they be measured a specific way. This is why when you see recipes that specifically call for spooning and leveling – it is to ensure the recipe turns out without too much being added.