This is the chocolate cake you’ve been dreaming of—rich, moist, and utterly indulgent. Every bite is a symphony of deep cocoa flavor, balanced with a velvety crumb that melts in your mouth. Topped with a luscious frosting, it’s a dessert that feels like a celebration. In just one hour, you can create a showstopper that’s perfect for birthdays, gatherings, or even a cozy night in.
What makes this cake truly special is its perfect texture—soft yet sturdy, with a decadent richness that satisfies every chocolate craving. The aroma alone, as it bakes for 40 minutes, will fill your kitchen with warmth and anticipation. Whether you’re a baking pro or a beginner, this recipe is foolproof and guaranteed to impress. Treat yourself and your loved ones to a slice of pure joy.
Gather Your Ingredients
- 1 ⅔ cup (208 g) all-purpose flour
- 1 cup (200 g) light brown sugar (firmly packed)
- 1 cup (200 g) granulated sugar
- ¾ cup (75 g) natural cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup (113 g) unsalted butter (melted)
- ½ cup (118 ml) neutral cooking oil (avocado, canola, or vegetable oil)
- 2 large eggs + 1 egg yolk (lightly beaten, room temperature)
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk
- ½ cup (118 ml) hot coffee or hot water
- 1 batch chocolate frosting (see note for recommendations)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line the bottoms of two 8″ round cake pans with parchment paper, then lightly grease and flour the sides. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine flour, sugars, cocoa powder, baking soda, and salt. Stir until well mixed.
- Add the melted butter and oil to the dry ingredients. Stir well until all dry ingredients are moistened (the batter may be thick—this is fine).
- Mix in the eggs, egg yolk, and vanilla extract. Stir until well combined, pausing occasionally to scrape the sides and bottom of the bowl.
- Gradually pour in the buttermilk, stirring well to incorporate.
- Carefully add the hot coffee or water, stirring until the batter is smooth and uniform. Be sure to scrape the sides and bottom of the bowl to ensure even mixing.
- Divide the batter evenly between the prepared pans. Transfer to the center rack of the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Allow the cakes to cool in the pans for 15 minutes, then invert them onto a cooling rack to cool completely before frosting with your favorite chocolate frosting.
Perfect Pairings: Sauce and Topping Ideas
While the chocolate frosting is a classic choice, consider adding a drizzle of salted caramel sauce or a dollop of whipped cream for extra indulgence. Fresh berries like raspberries or strawberries also add a refreshing contrast to the rich chocolate flavor.
Serve It Right: Presentation Tips
For a stunning presentation, dust the cake with powdered sugar or sprinkle with chocolate shavings. Serve each slice with a scoop of vanilla ice cream or a side of warm chocolate sauce for a truly decadent dessert experience.
Keep It Fresh: Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, microwave individual slices for 10-15 seconds to bring back that just-baked warmth.
Mix It Up: Recipe Variations
Try adding chopped nuts or chocolate chips to the batter for added texture. For a mocha twist, use espresso powder in place of the hot coffee. You can also experiment with different frostings like cream cheese or peanut butter for a unique flavor profile.
Quick Tips: Time-Saving Hacks
To save time, prepare the dry ingredients the night before and store them in a sealed container. Use pre-measured ingredients and a stand mixer to streamline the mixing process. If you’re in a pinch, store-bought frosting can be a quick and easy alternative.
The BEST Chocolate Cake Recipe
Ingredients
- 1 ⅔ cup all-purpose flour 208 g
- 1 cup light brown sugar 200 g, firmly packed
- 1 cup granulated sugar 200 g
- ¾ cup natural cocoa powder 75 g
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter 113 g, melted
- ½ cup neutral cooking oil 118 ml, use avocado, canola, or vegetable oil
- 2 large eggs + 1 egg yolk lightly beaten, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk 236 ml
- ½ cup hot coffee or hot water 118 ml
- 1 batch chocolate frosting see note
Instructions
- Preheat oven to 350F (175C) and prepare two 8″ round cake pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) stir together flour, sugars, cocoa powder, baking soda, and salt until well combined.
- Add melted butter and oil, stir well. Batter may be thick, this is fine, just stir until all of the dry ingredients are moistened.
- Add eggs, egg yolk, and vanilla extract and stir until well combined. Pause occasionally to scrape sides and bottom of bowl.
- Gradually add buttermilk and stir well.
- Add hot coffee or water, stirring carefully until ingredients are well-combined (be sure to scrape sides and bottom of bowl to ensure batter is uniform).
- Evenly divide batter between prepared pans. Transfer to center rack of 350F (175C) and bake for 35-40 minutes or until a toothpick inserted in center comes out clean or with moist crumbs.
- Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting with your favorite frosting (I recommend the one linked in the recipe above, or one of my favorites linked in the notes below!).