Today we’re sharing our FAVORITE moist chocolate cake recipe from scratch. This amazing classic chocolate cake is our go-to recipe, and always gets rave reviews! It is rich, moist, and absolutely delicious–and it’s the only chocolate cake recipe you’ll ever need!
The search for the perfect Chocolate Cake from Scratch
For years, we searched for the perfect chocolate cake recipe, but we were never satisfied. They were either too dry, too crumbly, too soft, not chocolatey enough, and so on.
When we finally tried this scratch chocolate recipe for the first time, we knew that our search for the best homemade chocolate cake was over! This moist cake has a rich chocolate flavor, makes plenty of cake batter which is perfect for a three layer 8 inch cake, and is sturdy enough to hold up to fondant if your design calls for it.
This homemade chocolate cake is an all around great recipe, it is an easy recipe, and is sure to become a favorite whether for a birthday celebration or just to satisfy those chocolate cravings whenever the mood strikes.
This was the first homemade chocolate cake that we included in our Recipes Section, and it is still our go-to!
As a side note, this chocolate cake recipe (along with several of our other popular recipes) uses the Reverse Creaming Method of Mixing.
*Since making this chocolate cake recipe, we have over the years added additional chocolate cake recipes that we love, including our Chocolate Sour Cream Cake, Chocolate Buttermilk Cake, and more. But I still make this decadent chocolate cake recipe several times a. year. We think you will love it too!
What is the Reverse Creaming Method of Mixing?
This is a popular method for creating a slightly denser, more melt-in-your-mouth texture. Cakes using the Reverse Creaming Method often have a finer crumb and you’ll notice while preparing the recipe that the ingredients are added in a different order than what you may be used to. (For instance, with this method, the butter is added to the flour mixture/dry ingredients to create a crumbly moist sand-like mixture rather than creaming it with the sugar, and the combined wet ingredients are slowly added to the batter rather than alternating between wet and dry ingredients.)
If you are new to this method, you may be interested in watching our free video here: The Reverse Creaming Method of Mixing.
If you would rather not go the Reverse Creaming Method route, don’t worry! We’ve also put this Classic Chocolate Cake scratch recipe into the standard Conventional Method of Mixing as well.
This also makes for a perfect chocolate cake! It’s the same decadent chocolate taste but with a fluffier texture. When making chocolate cupcakes, this conventional version is the recipe that we use! Here is the link:Classic Chocolate Cupcakes Recipe
How to make a chocolate cake from scratch
*You can find the full, printable recipe for this rich chocolate cake further down in this post, but here is a quick rundown of how we made the cake!
- Preheat oven to 350 degrees F.
- Grease and flour three 8 inch cake pans (We often line our pans with parchment paper as well)
- In a mixing bowl, add the dry ingredients: sugar, all purpose flour, unsweetened cocoa, baking soda, baking powder, and salt. Whisk these dry ingredients for 1 minute to blend.
- Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
- In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
- With the mixer on low speed, SLOWLY add about half of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
- Next, slowly add the cup of hot coffee (prepared instant coffee or brewed) and mix another 30 seconds until blended. The chocolate cake batter will be very runny. Don’t worry!
- Pour into 3 prepared 8″ pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch or a small wooden pick comes out clean or with just a few moist crumbs attached.The cake layers will pull away ever so slightly from the sides of the pan.
- Cool the cakes 10 minutes on a wire rack and then turn out of the pans.
- *Yields approximately 9 cups of batter, plenty for three 8 inch cake pans and a nice, tall cake!
Why is coffee added to the chocolate cake?
Coffee is a common ingredient in scratch chocolate cakes like this one. The purpose of the coffee is that it enhances the chocolate flavor in the cake. It is unlikely that you will be able to detect any of the coffee or espresso flavor in the recipe, but it does seem to add a richness to the chocolate that we think you’ll really enjoy.
It is fine to use a decaffeinated coffee, or if you need to skip the coffee altogether, you can substitute with water instead.
Looking for a great chocolate cake mix recipe?
Looking for a FABULOUS Chocolate Doctored Cake Mix Recipe? We have an amazing recipe just for you!: Chocolate Sour Cream Cake (Doctored Cake Mix Recipe)
This doctored cake mix recipe is so good, and nobody would ever guess that it started with a mix. Sometimes you just need a quick and easy doctored cake mix recipe and this one never fails!
Traditional Mixing Method Option
As we mentioned earlier in our post, you can make this same scratch Classic Chocolate Cake recipe but using the conventional method of mixing instead of the reverse creaming method.
This is the mixing method that I use when making chocolate cupcakes also as it is a bit fluffier. You can find the traditional mixing version of this recipe here: Classic Chocolate Cupcakes (Although it is listed as a chocolate cupcake recipe, it works great for fluffy chocolate cake layers as well!)
More Favorite Homemade Chocolate Cakes to Try!
While this homemade Chocolate Cake is DIVINE, you can never have too many chocolate cakes in your recipe file! Over the years, we have created several more favorite homemade chocolate cake recipes that we absolutely love.
Make sure to scroll through these other popular favorites! You can find the full roundup of favorite chocolate cakes in the roundup below!
- Milk Chocolate Cake (A milder chocolate cake, but perfectly moist!)
**Don’t miss our full roundup of favorite chocolate cakes, frostings, and fillings! We have so many more favorites that we would love to share with you! Hop over for the full list: Roundup of the Best Chocolate Cake Recipes
The Best Online Cake Tutorials, Recipes, and More!
Thanks so much for stopping by! We hope that you enjoy the recipe, if you give it a try, we would love for you to leave a comment below.
Don’t miss our full collection of the BEST Cake and Frosting Recipes in our Recipes Section! If you’re interested in cake decorating as well, make sure to check out our Free Cake Tutorials Section where you can select tutorials by category.
Finally, if you’d like to access our full library of hundreds of cake decorating video tutorials, you should consider becoming a member of My Cake School! We have tutorials for all skill levels of cake decorating and memberships are only $30/year. You can find all of the details here!: Membership Details for MyCakeSchool.com
What Frostings Pair Well with Chocolate Layer Cake?
Every delicious cake deserves a delicious frosting! When it comes to pairing frostings with chocolate cake, It’s probably easier to list the few that wouldn’t work well. There are just so many fantastic flavor combinations that taste fantastic with chocolate cake.
Here are some of our favorite homemade frosting recipes to pair with chocolate layer cakes, but make sure to check out our Recipes Section to see all of the delicious options for fillings and frostings!
Classic Chocolate Cake~Scratch Recipe
This moist, decadent classic chocolate cake from scratch is the BEST! This cake recipe uses the Reverse Creaming Method of mixing, creating an extra moist cake with a tight crumb and velvety texture.
Ingredients
- I use the reverse creaming method with this recipe
- 2 cups (400g) granulated sugar
- 2 3/4 cup (322g) all-purpose flour
- 1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
- 2 teaspoons ((10g) baking soda
- 1/2 teaspoon (2g) baking powder
- 1/2 teaspoon (2g) salt
- 1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes too soft, just refrigerate a few minutes
- 1/4 cup (54g) vegetable oil
- 4 large eggs at room temperature
- 1cup (220g) milk
- 1 teaspoon (4g) vanilla extract
- 1 cup (220) hot coffee, it can be instant or brewed
Instructions
- Preheat oven to 350 degrees
- Grease and flour THREE 8 inch cake pans
- In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
- Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
- In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
- Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
- Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
- Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
- Cool the cakes 10 minutes on a rack and then turn out of the pans.
- *Yields approx 9 cups of batter.
- Making cupcakes? Check out our Classic Chocolate Cupcake Recipe (conventional method of mixing for fluffier cupcakes) Holds up well to fondant
Notes
- CAKE TIP: To increase moistness of layers, cool another 10 minutes and while still very warm double wrap the individual layers in plastic wrap and freeze for up to a week. To freeze longer, use plastic wrap then put into a freezer bag or aluminum foil and freeze for up to 2 months. If you need the cake right away, even freezing for a couple of hours will increase the moistness.
We hope that you enjoy this homemade chocolate cake recipe! If you are a chocolate lover, it is sure to become your new favorite. The only thing you’ll need is a tall glass of milk or a big scoop of ice cream to take it to the next level ;0) If you give this chocolate cake a try, make sure to leave your comments and photos below- we would love to hear what you think!
Hi Andrea, Yes, you can omit the 1 cup hot coffee and replace with 1 cup hot water.
Hi BeBe,
This cake is so delicious! I know you said your layers are higher than 1″ once baked (I posted that mine came out at exactly an inch). What do you suppose would cause mine to not rise as high as yours? I followed the recipe to a T including the mixing time. When it came time to mix on medium speed I used no. 4 on my 5 quart Kitchenaid mixer. Should I have gone to no. 6 to mix?
Looking at some remarks I noticed a discrepancy in the ingredient ( instructions) with the cocoa powder and your response to someone asking about the weight. I’m wondering which one is correct. (or I could be reading it wrong)
Ingredients read: 1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
But in your response to Maria Jan. 4, 2017 you wrote: ” I sifted the cocoa then lightly spooned it into a cup”… If your cocoa was not sifted that may be the reason your weight was more.
So the first way sounds like its saying to sift AFTER spooning into a cup, but then you tell Maria to sift the cocoa then lightly spoon into a cup.
I only ask because I followed the actual ingredient instructions and my cup to weight measurement was way off too. I did not sift until after as stated in the instruction. Could this have affected the height of my layers. I wouldn’t think so unless the extra cocoa made the batter heavier. Any help would be appreciated as I LOVE the flavor and moistness of this cake.
Hi Gloria, Thanks for catching that discrepancy, I obviously answered the question without checking the recipe instructions. I just weighed a cup of the cocoa powder to double check the weight and it is 82 grams. I also checked the gram weight chart in the Cake Bible and 1 cup of cocoa, lightly spooned into a measuring cup for dry ingredients and it is also 82g. I don’t think an extra Tablespoon would have affected the cake but you say yours was way off, so that is possibly a factor. If there was too much cocoa in the recipe the batter could have been too stiff causing low volume. Other causes of cake layers not rising as high as they should are: Baking powder, baking soda out of date or wrong amount used, oven temperature too high, not using the suggested pan size. Unrelated to your question, but sometimes we want 3 layers just because we want more frosting with a slice of cake. Our cake recipe may only have 6 1/2 to 7 cups of batter so we put a bit over 2 cups batter in each of the 3 eight inch pans. The cakes only rise about 1 1/4 inches high but after the cake is filled and frosted it is still a nice height.
Thank you BeBe! Then mine DID come out perfect! I baked 3 laters in 3 8” pans and the height of each layer after being baked was approximately an inch to 1-1/4”.
I’ve tried several of your cake recipes and I love them! I have a question… do you sift the flour in this recipe, and for all your other cake recipes as well? If so, do you measure the flour first then sift, or sift then measure?
Thank you!
Hi Marie, Thank you for your nice compliment on our recipes. I do not sift the flour in this recipe. I think almost all of the recipes on the site have the flour unsifted. We whisk the dry ingredients to blend and this also aerates the flour as sifting would. When recipes state 3 cups flour, sifted –flour is listed first so measure flour then sift. If it states, 3 cups sifted flour — flour is listed second so you would sift then measure. I do think that is hard for most people to remember so I will always state in parenthesis after the ingredient (measure then sift ) or (sift then measure). It is a good idea to have a digital scale then it would make no difference because you are using the weight measurement. Hope this helps.
This is day of Pinterest, blogs and reviews, etc. I personally don’t care for reviews that don’t review the product. So, I can say, I tried this cake 5 times. It is remarkable. Here is my review:
For my wedding cakes, I simply prefer the reverse method. In my humble opinion, the cakes are sturdier. I was not happy with my chocolate cakes and frankly cater to budget friendly brides so I typically try to use cocoa powder instead of bar chocolate. I was very skeptical about this recipe since it didn’t have bar chocolate but never again.
I had a bride try a piece yesterday that I layered with a caramel cream cheese buttercream. She simply could not speak. Finally at the last bite, she looked at me and said, “I don’t want to finish it” You know that was good. She had her sons with her (11 and 13). All 3 stated it was the best cake they have ever eaten. She tried a Sticky Toffee cake I made and decided on this chocolate cake even though the groom doesn’t eat chocolate. Wow!
I only made 1 adjustment, we have Keurig and I was afraid the coffee wouldn’t be strong enough, so I added 1 T of instant coffee to each cup. Other than that, no adjustments. I let the cakes cool for about 15 minutes, then wrapped them in plastic wrap, then foil and froze them. I read freezing warm cakes makes them really moist. These were very moist and flavorful.
I will never make another chocolate cake but this one. It is absolutely delicious.
Hi Dadee, You have definitely made our day with your nice review of the recipe. I am so happy that you are using it for your customers!! Thank you for taking the time to post your thoughts on this cake!!
I am making the chocolate cake from scratch in Utah at 5,000 elevation. What do I need to do differently to make sure it comes out ok. I live in Texas so I am not use to baking in high altitudes. Thanks!
Hi Karolyn, I’m sorry but we do not have experience with high elevation baking as we live near sea level. Here is a link to a Craftsy post about baking at high elevation that I think you will find helpful.
https://www.craftsy.com/baking/article/how-to-bake-at-high-altitude/
I would like to make a two layer cake. It could be “8 or 6”. If I cut everything in half, will that be enough batter for a 6”?
Melissa, I’m finding your videos very soothing. It helps calm me when trying something new. Also, In times like these, that’s super important. Thank you!!!
Hi Judy, I think it would be best to have two 6×2 inch round layers. The recipe makes 9 cups of batter so you will have slightly over 2 cups per pan. That is a very nice compliment for Melissa, see does have a soothing voice. Below are links to two cake batter charts that you will find helpful.
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Bebe, thanks for your quick answer! I see now. Half a recipe would be 4 1/2 cups. So there would be 1/2 left over for cupcakes. Right??
My friend having the birthday wants a chocolate cake with strawberry icing. Sounds like this cake will go great with your strawberry icing!
Thank you so much! Judy. Simi Valley, CA
I baked this cake using the reverse method and it came out very good. The cake was so moist and light. My family enjoyed eating this cake.
Hi Corenza, I’m happy that you tried the recipe and enjoyed it. Thanks so much for posting your nice review.
Thank you SO MUCH for this recipe! My customers love it and it always comes out amazing. Moist, fluffy, very chocolatey. I even make it using dairy free substitutes (Smart Balance margarine and soy milk) and it is great. In fact, I’ve never made it with dairy. The batter smells like chocolate syrup! I’m wondering if this recipe will work in a bundt pan. Would I need to make adjustments to bake time/temperature?
Heather, that sounds great. Are you using the sticks of smart balance?
I use Smart Balance in the tub. I can’t get the sticks where I’m at.
Heather this would be great for me because it’s non dairy. Do you measure the same amount of Smart balance tub as called for in the recipe? Tub margarine probably has more water.
For me, this would be parve.
Thank you so much!!!
I measure it the same by weight. Smart Balance is a lot firmer than most tub margarine. But softer than butter. It only needs a minute or two to soften.
Hi Melissa! I really want to try this recipe, but right now, I only have one 8” round pan and one 6” round pan (both at least 4” deep). Can I pour all the batter in and just cut the baked cake in half? In that case, do you have an idea how long I should bake it for? Thank you so much!
Hi Kay, I was not able to locate a baking chart using 4 inch deep pans. Many bakers have problems baking in 3 and 4 inch deep pans. The outer edge of the cake can easily become overbaked causing it to become dry and hard while waiting for the center of the cake to bake completely. The top of the cake layer can also become very dark so cover loosely with aluminum foil. For the best result, I would wait until you have the correct depth pan. If you decide to give it a try in deep pans, lower the temperature to 325 degrees. I am not sure of the length of baking time. Also, use an inverted rose nail in the center of the pan to bring more heat to the center and baking strips added to the outside of the cake pans will help. Below are links to 2 cake charts that you could use as a guide.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
If you make this recipe, but reduce by 1/3, it will work in the 8” x 4” pan. Reduce the oven temp (I bake all cakes 3” or deeper at 300), wrap the sides of the pan with tea towels soaked in cold water (make sure they go all the way up the sides of the pan) by using safety pins or binder clips to secure them. You will need to bake the cake longer at this temp, but it helps to keep the sides and top from over cooking before the center is done. I normally make this recipe in two 8”x3” round pans and never have an issue with it. If you don’t want to reduce the recipe, use both of the pans (8”x4” and 6”x4”) and bake as above. Just remember that the 6” will cook faster than the 8”.
Hi Heather, Thanks so much for posting your information, it will be very helpful to everyone to know what has worked for you.
Hi Bebe and Heather,
Thank you so much for the information. You guys are really helpful. I’ll try to bake this following your tips and suggestions and I’ll keep you guys posted. Thank you!
Hi there! Just a clarification as I overlooked it last time. I have to bake using bain marie method, right? Sorry I got confused towels soaked in water. I’ll opt to reduce the recipe by 1/3 and use the 8” x 4” pan. Thank you!
Hi Kay, No, the cake is not baked using the bain marie method. Heather’s recommendation to use damp tea towels (wet them then squeeze out the excess water) will give you an insulating effect, allowing the sides and center of the cake to bake at the same rate. The tea towel would be folded to fit around the sides of your cake pans. You could also use Wilton Bake Even Strips. Here is a link to a video show how to use Wilton strips.
https://www.youtube.com/watch?v=ahFaRyf9R6g
If you do a google search, there are other videos on making your own bake even strips
Thank you BeBe for the clarification. I would have made a huge disaster! I’ve watched the video and it’s very helpful. I made your chocolate marble cake using 2 different depths (same pan size), and they came out in different sizes. Using soaked towels would have made a difference.
Thank you for all the help and wonderful recipes!
Can all of your recipes be made with the conventional method? I had trouble with sunken middle and weird texture when I used reverse creaming.
I’m sorry you had a problem with reverse creaming. Yes, if you would like to make the recipes using the conventional method, I suggest that you rewrite the recipe using that mixing method. After you write it out, count the ingredients to make sure nothing is left out. Hope all goes well the next time you bake the cake.
Hello Melissa & Bebe. Would the Classic Chocolate cake recipe hold well under fondant?
Thank you.
Hi Wally, Yes, it will hold up under fondant.
Thank you for the recipe. I made this cake yesterday for my sons birthday this weekend. The laayers did not rise alot so i have 3 very flat cakes.
I used the reverse method.
what could be the possible reason for this?
Hi Reshma, I am sorry that you had a problem. There are several possible causes. Your baking powder or baking soda may be out of date, when you add 1/2 of the liquid, it needs to be added slowly, the batter was mixed at too high a speed or for too long. You might like to use the conventional mixing method rather than the reverse creaming method. Click on the link below for the same recipe but written using the conventional method.
https://www.mycakeschool.com/recipes/chocolate-cupcakes-classic/
Hi. My new oven has two fans and quite powerful. Would it be ok if I reduce the temperature to 325?
Sanaz
Hi Sanaz, I think that would be fine, just keep an eye on your cake. Reducing the temperature usually causes the bake time to be a bit longer, unless your new oven is baking hotter and faster than your old one. Hope all goes well.
Can we use ganache frosting
Hi Pinky, Yes, ganache frosting would be good on this cake.
I have a question about the cocoa powder you use. Is it the natural unsweetened cocoa powder, or dutch processed? Have you ever tried it with dutch processed? I like the richer chocolate flavor of the dutch, but it’s more alkaline so I find I sometimes have to make adjustments to the baking powder or soda. Thank you.
Hi Jeanne, We have never tried the recipe with Dutch processed cocoa. Our leavening is mostly baking soda with some baking powder. Here is a link (below) that is a good explanation to the two cocoas if you would like to experiment. I would love to know how it goes if you use Dutch processed.
https://joythebaker.com/2013/10/baking-101-natural-vs-dutch-processed-cocoa-powder/
Hi can buttermilk be used in place of regular milk?
Hi can I substitute buttermilk in place of milk in this recipe
I can’t stand coffee flavor. What should I replace the coffee with other than hot water?
You should replace with hot water.
Can I double this recipe?
Thank you.
Hi, I’m eager to try tiis mixing method for chocolate. However, would prefer to use buttermilk instead of regular milk. Would using buttermilk adversely affect the cake?
Thank you.
Hi Bridget, I think it will be fine to use buttermilk with this recipe. If you have not used the reverse creaming method, you might like to see the video that Melissa has. Link below
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
Hope you will enjoy the cake.
Amazing! I even cut the sugar down to 1 3/4 cup and it was still soooo goood!
Hi Mary, I’m so glad you enjoyed the cake!! Thank you for your nice post!
So the water needs to be hot, it can’t be cooled down
Hi Tishawn, The hot water is to aid in dissolving the cocoa powder.
This chocolate cake is ABSOLUTELY AMAZING. Thank you for posting such a great recipe!
I have a question: can this be made in a Bundt cake pan? If so, do you have a suggestion of how long to bake it?
Thank you!
It is not Dutch Process Cocoa.
What alterations should I make for an 8*8 square pan?
Hi Appyhanie, This recipes makes approximately 9 cups batter. You can use 4 cups of batter in an 8×2 inch square pan. You can use less batter (making adjustments in baking time) but no more than 4 cups per pan. Bake at 350 for 35 to 40 minutes. Click the link below for a batter amounts chart that you will find helpful.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
I have made this cake before and it wasn’t near as pretty but it was absolutely moist and delicious but for some reason I was thinking the cocoa powder call for in this recipe was Ghirardelli Cocoa powder but I guess I was mistaken.
Hi Sherrie, We did use Ghirardelli cocoa powder in this recipe.
I have two 9 inch pans. How long should I bake cakes for?
Hi Kimberly, For two 9 inch pans, bake at 350 degrees for 30 to 35 minutes. Keep an eye on it, it is done when a toothpick into the center comes out clean or without just a few crumbs attached.
Would there be any difference in amount of flour used if I used cake flour I tread of regular flour?