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    Home » Recipes » Desserts » Cakes » Chocolate Cake

    Chocolate Cake

    Published: April 29, 2020 · Modified: May 3, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    How to make the most rich, fluffy, and beyond moist Chocolate Cake! This chocolate lovers dream is quick and easy to make with just a few ingredients.

    A three layer chocolate cake topped with buttercream dollops on a cake stand.
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    three layered chocolate cake with chocolate frosting
    piece of three layered chocolate cake with chocolate frosting
    pieces of three layered chocolate cake with chocolate frosting
    three layered chocolate cake with chocolate frosting
    three layered chocolate cake with chocolate frosting on a stand
    three layered chocolate cake with chocolate frosting
    three layer chocolate cake with chocolate frosting on a cake stand

    This Chocolate Cake is beyond moist. You could LITERALLY leave out it on the counter for several days and it would still be luscious. If you are a chocolate lover, then check out my lava cake recipe!

    What You’ll Need For This Recipe

    Ingredients needed for a chocolate cake laid out on a counter.

    Coffee: I like to use a very strong coffee from a Moka pot but you can really use any coffee on hand. It amplifies the chocolate flavor, but if you’re not a fan just use water or milk instead.

    Semi-sweet Chocolate Chips: You can use bittersweet, or any other dark chocolate to make chocolate buttercream for this recipe.

    How to Make Chocolate Cake

    Flour an cocoa powder being sifted into a bowl to make chocolate cake batter.

    1. Butter and flour three 8-inch cake pans. I highly recommend using cake strips for a more even bake. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.

    2 Add the wet ingredients into a large bowl and whisk together.

    A wet mixture pouring into a bowl with the dry ingredients to make chocolate cake batter.

    3. Add the wet ingredients into a large bowl and whisk together.

    4. Add the wet ingredients the dry ingredients. Whisk to combine then mix on level 2 for two minutes. Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake. Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

    Chocolate buttercream being mixed then piped onto a chocolate cake layer.  

    5. In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside. Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer). Beat in the confectioner’s sugar slowly. Add the cream. Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well. You may add the optional vanilla and espresso at this step. Mix until you have a fluffy, even consistency. Beat in the melted and cooled chocolate ganache.

    6. Pipe chocolate buttercream between each layer.

    A chocolate cake getting smoothed and decorated.

    7. Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula. Press cocoa nibs or chopped chocolate onto the bottom of the cake (or the entire side, if desired).

    8. Use an 869 tip to pipe dollops on top.

    A picture of the remaining half of triple layer chocolate on a cake stand with two cup pieces on pink plates.

    PRO Tips for Making this Recipe

    • If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
    • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
    • The batter is very liquidy so while it will be AMAZINGLY MOIST the cook time will be longer than your average chocolate cake.
    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

    Pieces of chocolate cake on pink plates..

    Ingredient Substitutions

    • If you are not a coffee fan then sub in milk, or water. The coffee, which you really don’t taste, helps bring the chocolate taste out but I know lots of people either can’t stand it or have dietary restrictions.
    • If you don’t have sour cream handy then plain whole milk yogurt will work just fine!
    • Buttermilk can be annoying to keep on hand as it expires quickly and most recipes use very little. I often use powdered buttermilk reconstituted with water or add a tablespoon of lemon juice into some whole milk to curdle it.
    • I’m OBSESSED with cacao nibs, they’re pure, unprocessed chocolate aka they’re very crunchy and chocolatey but not sweet! They contrast the buttercream nicely and prevent the cake from cloying. DOn’t worry if you can’t find them, you can totally skip them, or sub in chopped nuts. Use your favorite nut and never forget to toast them!!
    • If you don’t like coffee just use water or milk instead. Both will still make a tasty cake

    A piece of decadent chocolate cake on a white plate.

    Frequently Asked Questions

    How do you make a simple version?

    1. Sift and whisk dry ingredients together.
    2. Mix wet ingredients in a separate bowl.
    3. Add wet to dry mixture and mix until combined.
    4. Bake in prepared pans until centers are springy to the touch.

    What makes it moist and fluffy?

    • Adding the right amount of fat gives chocolate cake a moist crumb. Using oil, as I did in this recipe lets you chill the cake without having to worry about it hardening. Fluffiness comes from using the right amount of leavening agent; too much and the cake will collapse, too little and it will be dense.
    • If you head over to my German Chocolate Cake post you will see another way to get a moist and fluffy crumb; creaming the butter and sugar coupled with whipping egg whites until they reach the soft peak stage then folding them into the batter.

    How do you make it moist from scratch? 

    Use a nice quality cocoa powder, fresh ingredients and remember to balance the sweetness with a bit of salt. Follow the recipe below for the most moist and fluffy chocolate cake imaginable. Don’t over bake your layers! Watch the batter and remove from oven when the centers spring back when pressed lightly and the edge starts pulling away from the pan.

    Why do People Put Coffee in?

    Coffee brings out and amplifies the chocolate flavor in baked goods like cake and cupcakes. Add  ing a little bit will make things taste more “chocolatey” without giving a coffee flavor. Adding a LOT of coffee will create a mocha flavor. If you would like to omit the coffee from this recipe just substitute for warm water or milk. I’ve done this and the cake still tastes great! Just a little toned down in my opinion.

    What’s the Best Frosting to use?

    • I love an chocolate American buttercream. The cocoa powder and bittersweet chocolate along with a nice dose of salt really balances out the sugar and creates a decadent flavor explosion! 
    • If you like things less sweet and maybe a bit more subtle then you should try a meringue-based frosting like Swiss or Italian buttercream. The consistency is VERY light and creamy with not too much sugar. If you haven’t made Swiss meringue buttercream before check out my FULL tutorial with a how to video that walks you through all the steps and shows you what to do when things go wrong!

    What kind of cocoa powder should you use?

    I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods. You’ll usually get less rise out of it though. My go to company is Valrhona but there are lots of great brands out there, including Guittard, Callebaut, Ghirardelli and lots of organic and fair trade options too!

    If you love this recipe try these out!

    • a phopto of a german chocolate cake with a piece cut out.

      German Chocolate Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • photo of a Funfetti Cake with a pink drizzle and lots of sprinkles

      Funfetti Cake

    • Cookies and Cream Cake on a cake stand with a piece on a plate

      Oreo Cake

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    If you’ve tried this chocolate cake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    A delicious chocolate cake on a cake stand.
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    5 from 801 votes

    Chocolate Cake

    Simply the best chocolate cake I've ever had. Rich, ultra moist, fluffy and that chocolate buttercream is just divine!
    Course Dessert
    Cuisine American
    Prep Time 30 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 10 people
    Calories 450kcal
    Author John Kanell

    Ingredients

    For the Cake

    • 1/2 cup sour cream (120mL)
    • 1 cup buttermilk (236mL)
    • 3 large eggs
    • 1 1/2 cup strong hot coffee (355mL)
    • 3/4 cup vegetable oil (177mL)
    • 1 tbs vanilla extract (13mL)
    • 3 cup all-purpose flour (360g)
    • 2 2/3 cup granulated sugar (533g)
    • 1/2 cup cocoa powder (50g)
    • 1 1/2 tsp baking powder (4.8g)
    • 1 tbs baking soda (14.3g)
    • 1 tsp kosher salt (5.7g)

    For the Chocolate Buttercream:

    • 1 1/2 lb confectioner's sugar 680g
    • 1 1/2 cup unsalted butter room temperature (338g)
    • 1/4 cup heavy whipping cream (60mL)
    • 1/4 cup Cocoa powder (25g)
    • 1 tsp vanilla optional (5mL)
    • 1 tsp espresso optional (5mL)
    • 1/4 tsp salt (1.5g)
    • 1/4 cup semi-sweet chocolate (45g)

    For the Decoration:

    • 1/4 cup cacao nibs or chopped chocolate (about 60 grams)

    Instructions

    For the Cake:

    • Butter and flour 3 eight inch cake pans. I highly recommend using cake strips for a more even bake.
    • Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
    • Add the wet ingredients into a large bowl and whisk together.
    • Add the wet ingredients the dry ingredients. 
    • Whisk to combine then mix on low for about a minute.
    • Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F (176C) or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
    • Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

    For the Chocolate Buttercream:

    • In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside. 
    • Whip the butter for about 2 minutes using a paddle attachment (in a stand-up mixer).
    • Add the ¼ cup of cocoa powder, and the salt then mix to combine.
    • Scrape the bowl down and beat in the confectioner’s sugar slowly.
    • Beat in the cream. You may add the optional vanilla and espresso at this step. 
    • Mix until you have a nice, even consistency.
    • Beat in the melted and cooled chocolate ganache. 

    For the Assembly:

    • Pipe chocolate buttercream between each layer.
    • Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula.
    • Add a smooth coat of chocolate buttercream to the surface of the cake. 
    •  Use an 869 tip to pipe dollops on top.
    •  Press cocoa nibs to the bottom of the cake (or the entire side, if desired).

    Video

    Notes

    • If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
    • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
    • The batter is very liquidy so while it will be AMAZINGLY MOIST the cook time will be longer than your average chocolate cake. 

    Nutrition

    Serving: 1slice | Calories: 450kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 170mg | Fiber: 1g | Sugar: 24g | Vitamin A: 300IU | Vitamin C: 11.6mg | Calcium: 30mg | Iron: 0.9mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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