This homemade Chocolate Cake is ultra moist, deeply chocolatey, and wonderfully decadent—one of our favorite from-scratch layer cakes.
This chocolate cake gets rave reviews and serves as the foundation for many of our favorite flavor variations—from Almond Joy and Mint Chocolate Chip to Chocolate Oreo and more. We also adapt it for a chocolate bundt or a ricotta version because the base is so reliable and delicious.
Why we Love It
There are plenty of reasons this cake is a go-to:
- Velvety, tender crumb with a moist texture
- Rich, deeply chocolate flavor perfect for chocolate lovers
- Generous yield—enough batter for an impressive three-layer cake
- A dependable choice for birthdays and special occasions
How to make a Scratch Chocolate Cake
The full printable recipe appears below, but here’s a concise walkthrough of the method we use.
- Preheat the oven to 350°F (175°C).
- Grease and flour three 8-inch cake pans; lining with parchment is helpful.
- In a bowl combine the dry ingredients: granulated sugar, all-purpose flour, unsweetened cocoa, baking soda, baking powder, and salt. Whisk for about 1 minute to blend.
- Using the reverse creaming method, add softened butter to the dry mix in small pieces with the mixer on low. Mix until the mixture resembles coarse, moist sand; scrape the bowl.
- In a separate bowl whisk together the eggs, milk, oil, and vanilla until combined.
- With the mixer on low, slowly add roughly half the egg mixture to the dry ingredients. Increase speed to medium and beat 1½ minutes. Scrape the bowl, then add the remaining egg mixture in two additions, beating about 20 seconds after each and scraping the bowl.
- Slowly add 1 cup hot coffee (or hot water) and mix about 30 seconds until blended. The batter will be thin—this is normal.
- Divide the batter evenly among the prepared pans and bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The layers may pull slightly away from the pan sides.
- Cool cakes on a wire rack for 10 minutes, then turn them out of the pans to cool completely.
- Yields approximately 9 cups of batter—perfect for three tall 8-inch layers.
Recipe FAQs
The Reverse Creaming Method produces a slightly denser, very tender cake with a fine crumb. Instead of creaming butter and sugar, softened butter is worked into the dry ingredients until the mixture resembles moist, coarse sand. The wet ingredients are then slowly added. This approach gives a velvety texture that holds up well in layered cakes.
Hot coffee intensifies and deepens the chocolate flavor without adding a noticeable coffee taste. You can use decaffeinated coffee or substitute hot water if preferred—either will help develop the cocoa and enrich the chocolate notes.
Store the unfrosted or frosted cake in an airtight container or under a cake dome at room temperature for a day or two. After that, refrigerate for freshness. If chilled, bring the cake to room temperature for 2–3 hours before serving so it softens and the flavors open up.
Yes—these layers freeze very well. Once cooled, wrap each layer individually in plastic wrap and foil. For extra support, place each on a foil-wrapped cake board before wrapping. Freeze up to three months. Thaw at room temperature, removing the wrapping after 30–45 minutes once condensation stops. You can assemble while layers are slightly frozen to reduce breakage.
More Chocolate Cakes
We’ve developed many chocolate variations over the years, including marble, chocolate velvet, German chocolate, and Black Forest. If you prefer bundt-style cakes, our chocolate ricotta and chocolate bundt recipes are excellent. For a quick option, try our triple chocolate cake made with cake mix.
Chocolate Truffle Cake-
Brownie Cake
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Chocolate Cake from Scratch
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Black Forest Cake Recipe
Have you made this? We would love a ⭐️ rating, plus any comments or photos you’d like to share. Your feedback helps us improve our recipes!
Chocolate Cake from Scratch
Ingredients
- 2 cups granulated sugar (400g)
- 2 ¾ cup all purpose flour (322g)
- 1 cup unsweetened cocoa (82g, lightly spoon into cup then sift)
- 2 teaspoons baking soda (10g)
- ½ teaspoon baking powder (2g)
- ½ teaspoon salt (2g)
- 2 sticks unsalted butter, softened (226g, do not soften in microwave)
- ¼ cup vegetable oil (54g, we use canola)
- 4 large eggs at room temperature
- 1 cup milk (220g)
- 1 teaspoon vanilla extract (4g)
- 1 cup hot coffee (220g, instant or brewed; hot water can be used instead)
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour three 8-inch cake pans.
- Whisk together the dry ingredients—sugar, flour, cocoa, baking soda, baking powder, and salt—for about 1 minute.
- Add softened butter to the dry mix a few pieces at a time with the mixer on low. Mix until the mixture resembles coarse, moist sand; scrape the bowl.
- In a separate bowl whisk the eggs, milk, oil, and vanilla until blended.
- With the mixer on low, slowly add about half the egg mixture to the dry ingredients. Increase to medium and beat 1½ minutes. Scrape the bowl, then add the remaining egg mixture in two additions, beating about 20 seconds after each and scraping the bowl.
- Slowly add the hot coffee and mix another 30 seconds. The batter will be thin—this is normal.
- Divide batter among the three pans and bake 25–30 minutes, until a toothpick comes out clean or with a few moist crumbs. Check as the end time approaches since ovens vary.
- Cool the cakes on a rack 10 minutes, then turn them out of the pans to finish cooling.
- Yields approximately 9 cups of batter, enough for three 8-inch layers.
Notes
- Layers freeze well. Wrap individually in plastic wrap and foil, or place on a foil-wrapped board, and freeze up to three months.
- Thaw at room temperature and unwrap after 30–45 minutes once condensation stops.