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 !
Just read the recipe and seems great, one question regarding the cocoa, I always use and prefer Dutch processed cocoa powder, which is more alkalized, can I use it here ? Cuz I noticed the recipe has more baking soda than baking powder…
Thanks!
Hi Hudase, Since this recipe uses both baking soda and baking powder you will need to follow the recipe and use natural unsweetened cocoa to get the proper balance of acid and alkaline
Hi I am having a problem that the cake has a huge craks on top of the pan when it is still in the oven do you have any idea why this is happening
I tried this recipe and I must say it is the BEST chocolate recipe I’ve ever had. It was moist, chocolatey, and delicious. I loved it!!!! This is going to be my go to chocolate recipe.
Hi Mariam, If you are having large cracks on the top of your cake, it could be that your oven is too hot. If you buy an oven thermometer, you will be able to check the accuracy of your oven. It could also be that you oven rack is placed too high.
Hi Aisha, Thank you so much for your review of the recipe, so happy you like it!!
Question. I want to make this cake for a funeral dinner that will serve about 100. I was planning on making this cake as a 13×9 cake. Would the bake time change or would this work well for a 13×9 cake?
Hi Beth, Yes, this recipe works well as a sheet cake. Here is a link to Karen’s Kitchen serving chart I often use, http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
This link is for Wilton’s Serving Chart, it typically uses more cake batter per pan, http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
I would use a couple of rose nails in the pan for more even baking.
This will be my first scratch cake containing milk. Since I’m baking the milk, it doesn’t need to be refrigerated, does it?
Hi Jacqueline, no it does not need to be refrigerated. Hope you like the recipe!
I have never tried the rose nail in baking. Do I put it in the top or bottom? And I bake it with the nail in it?
Also, would I need to do the batter twice or double it, for a cake that is the half sheet size?
Hi Beth, The rose nail is greased and floured (or sprayed with non-stick baking spray) and placed flat side down into the cake pan and the cake batter poured around it. If you forget to put in the rose nail, it can also be placed in after the batter is in the pan. Bake with the nail in. When the cake is baked and turned out you will see the round flat end and just pull it out leaving only a small hole. Here is a link with pictures, https://www.cakecentral.com/tutorial/20232/cake-baking-flower-nail-method-tutorial. This recipe makes 9 cups of batter so you would need to double the recipe. Click on the links I sent earlier to see the Wilton chart or Karen’s Kitchen chart for the number of cups you will need for the number of servings needed. The size varies, but the typical half sheet size is 12×18. I just want to add that the Chocolate Cake doctored recipe (using cake mix) is also good.
Thank so very much for the help and for teaching. ? I’ll make sure and attach a picture when the cake is completed.
Hi I can not drink coffee can I replace that for something else?or simply not used it?thank yoy
Do I need to make adjustments for high altitude? I’m at 4,800 ft, which has had an affect on many recipes. Not sure if anyone has experienced altitude issues with this recipe?
Hi Julie, I have never baked at high altitude but this is a link to tips that I think will be helpful to you. http://www.thekitchn.com/how-to-bake-at-high-altitudes-101352 Advice from Shirley Corriher, author of BakeWise the Science of Baking, is within the information. Hope this helps.
Can I use this recipe classic chocolate with fondant?
Yes, this is dense enough for fondant.
I don’t drink coffee and I don’t cook with it. Can I replace it with hot water?
Help!!! I did everything exactly to the recipe, but it overflowed the pans and made a huge mess in my oven! What did I do wrong? I put 4 cups of batter in each 8 in pan. Are they supposed to be tall pans? My pans are 2 in high.
Hi Amy, I am very sorry you had that problem. The instructions say to prepare three 8 inch round pans. Pans that are 8×2 are usually filled 1/2 to 2/3’s full. I think you must have looked at the picture of the cake and assumed that you only needed 2 cake pans. The day we made that cake we also needed cupcakes, so after filling 2 pans the extra batter was for cupcakes.
Hi!!! Amazing receipt but…what about the cream? I would like to do the same in the picture and i can not see the receipt of the cream to cover the cake (excuse me i cant remember the name) ahhh frosting right??? I will wait for your answer.
Thanks!
Hi Lavi, We used the Classic Chocolate Buttercream from the recipe section. Here is a link, https://www.mycakeschool.com/recipes/classic-chocolate-buttercream/. Hope you enjoy it!
Hi
Just read the recipie
Could you advise how many tsp coffee powder to use to make the 1cup coffee and can I just use regular Nescafé?
Thanks
Hi Monia, One rounded teaspoon instant coffee to 1 cup of hot water. Yes, using regular Nescafe is fine.
Can buttermilk be used instead of milk?
Hi Indira, we have not tried using buttermilk, it would change the acidity level so I cannot say for sure. Let us know how it goes if you decide to use buttermilk.
I just found your site and am loving it. I used to own a bakery, but we didn’t do cakes. I enjoy baking cakes and am looking forward to doing this chocolate one. I have been trying to do a copy recipe for Nothing Bundt Cakes chocolate chocolate chip cake and so far haven’t had any success. If you are familiar with this cake, can you tell me if this would be one of your best recipes to try to get close to the taste and texture, or if there is another one that would be better. Will this work in a bundt pan, since I would want that shape. Thanks for a great blog.
Hi I cannot get unsweetened cocoa in any of the shops where I live. Can I use Bourville 100% cocoa instead?, and if so would I need to adjust sugar, baking powder and baking soda amounts?. Also I can only just get 2×8″ cake tins side by side in my oven, where should I put the 3rd tin?, how should I position 3×8″ tins. Thank you.
Sorry, meant to say I live in the UK
Hi Helena, I am not familiar with that brand. I looked it up online and it saw that it is a powdered baking cocoa, it had a low sugar amount so I think it should be fine to use in this recipe without other adjustments. For you question of being able to bake only 2 cake tins in your oven. Pour the remaining cake batter into a 3rd tin and refrigerate while the other 2 are baking. Don’t refrigerate the bowl with batter in it, do put the batter into the cake tin. I hope you enjoy the cake.
Hi
I just bake the cake but with 3 cake tins the cakes came out with not equal flat surface. I did level it by cutting off the top. But when i did my frosting with thin ganache all the 3 cakes look slanted to one side. Do i need to freeze the cake after i had layered it with ganache.? I can’t seem to put another thin layer of orea buttercream on it as my ganache is quite runny. Do i need to wait till the ganache set? Can i bake in 8×3 inch round pan and level it with my knife?
Thank you.
Hi Evelyn, I am sorry you had a problem. I am not sure why the cakes became slanted after you leveled. Slight unevenness can usually be corrected with extra frosting. The ganache should cool to room temperature before spreading. It thickens as it cools. Do you usually bake in three inch pans? This recipe has too much batter for one 8 x 3 inch pan.
I will try the recipe with the Bournville cocoa and I didn’t know you could refrigerate the cake mix, that is so helpful, thank you
Hi I was thinking to dissolve the cocoa in hot water or coffee first and then add to batter as this will release the chocolate flavour would this be ok
Can you leave eggs out to make it vegan ir usevan egg replacer (flaxseed and water)? I can replace the butter with vegan butter. A friend asked me to bake vegan cupcakes…thank you!
Hi Sev, I am sorry I can not help you with this. We do not have experience baking with vegan ingredients so I do not know how it will affect the outcome of the recipe.
plez post me eggless cake recipe and fundant methods and chocolate recipes
What a lovely cake this is!!! Really it can be the best gift for my friend at her birthday, which is coming soon it means 21 june.
I ask a question on May 10 and haven’t received an answer. Could you tell me if I can bake this cake in a bundt pan. I have done the recipe in the pans suggested and followed all the measurements exactly. It rose fine in the oven but sunk down when it was out. The whole cake deflated. Can you tell me what to do so this doesn’t happen?
Hi Deborah, I’m sorry that your question was missed. Thanks for following up. We have not tried this cake recipe in a bundt pan although generally speaking it is usually a safe bet (although they often bake up slightly denser than the original version.)
I’m not sure why your cakes deflated…if you have not tried the Reverse Creaming Method of mixing before, you may want to watch our video as it takes a little getting used to. However, I would recommend trying the “conventional mixing” version of this chocolate cake recipe which you can see linked above under the name “Classic Chocolate Cupcakes”. This may be the better choice anyway since you are baking in the bundt pan.
I’ve never had a cake from Nothing Bundt Cakes- but I did notice some copycat recipes floating around online. I’m guessing that you’ve tried those already. This chocolate cake recipe is our favorite, and one of our most popular on the site. Let us know how it goes!
Dear Melissa,
Thanks so much for your prompt reply. I haven’t used the reverse creaming method before but I did watch the video and tried to follow all the times and methods exactly. I’ll try again and see if I have a taller cake this time. I think the texture of the Nothing Bundt Cakes is very close to the texture of your cake with the reverse creaming method rather than the traditional method. It is very soft with a compact crumb rather than bigger holes and a more coarse look, and doesn’t feel gummy or extra moist in your mouth when you chew it but very light. I will try the reverse creaming method in a bundt pan and see what happens. Thanks for all your specific directions and weights. Yes, I did try some of the copycat recipes and none of them are right, in my opinion. They are way too wet and moist.
I don’t like coffee so is there something I can replace it with
Hi Sarah, You can add 1 cup of water without the instant coffee in it
Hi can you advise the amount of flour in this receipt is 322 g sifted or sifted 322g
Hi Mariam, The 322g of all purpose flour (plain) is not sifted. I hope you like the recipe.
Hi Melissa when making the chocolate cake from scratch, which method of mixing i.e. reverse mixing or classic, produces a higher rise, that will hold up to fondant?….I need a cake that will be 4″ tall. Also have you made these cakes, using using one deep 3″ or 4″ cake pan?…I wonder whether it would cook in the middle ok, or might it sink?. Here in the UK, we tend to cook in one deep pan, then cut into layers. Many thanks for your help.
Hi Helena, The conventional mixing method will give you a slightly higher rise than the reverse creaming method. Melissa and I do not use 3 inch deep pans. We use 2 inch deep pans. It is a matter of personal preference but we feel we get better results using that depth pan. Sometimes the outer portion of the cake would be overdone while waiting for the center of the cake to be fully baked. If you have experience and success using deep pans it should work for you. Hope all goes well.
Hi Bebe thank you for your quick response. I might do a trial run using the classic way and then do a comparison. I did wondered whether that would be the case, of not cooking evenly in the centre, using the deeper pans. I have had some success cooking with deeper pans, but was not so keen on the recipe, the cake was rather dry, and as the chocolate recipe is so moist, I don’t think I’ll risk it, and stick to the 2″ pans instead. Really love your website, so helpful and I’ve learnt so much.
Helena, thank you so much for your nice comments about the site.
I did not know, how to make a cake but with the help of this recipe I made it successfully. It’s taste was marvellous!!!!!!!! I would like to recommend this cake to all my friends.
This was the BEST chocolate cake I have ever eaten, let alone made. Thank you so much for this recipe, this website has made feel so much more confident baking cakes!
Hi Michelle, You have made our day with you nice comments!! Thank you!
Do both methods result in a cake that can stand up to fondant or just the reverse creaming method?
Yes, both methods will hold up to fondant.
Hi Melissa,
I would like to bake a 9×13′ sheet cake pan. Can i use the Classic Chocolate Cake from Sratch recipe? Do I need to increass the ingredients or I shall just follow the original recipe for that size of pan?
Thank you and appreciate your respond.
Hi Evelyn, yes, this recipe can be baked in a 9 x 13 pan, just follow the original recipe. This recipe makes 9 cups of batter. Below are links to two Cake Batter Amounts and Baking Times that we often use. I think you will find them helpful. One chart suggest using 7 cups of batter and the other 10 cups of batter, so you will be fine using 9. Bake at 350, if the cake is not done at 40 minutes, I would cover loosely with a piece of aluminum foil so it will not become too dark.
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
thank you Bebe for your reply. And sorry for the wrong name! Can I substitute coffee for other ingredient? I am baking a soccer field cake for my son 8th birthday party. I m trying to avoid caffeine for young kids.
Thank again .
Hi Evelyn, The coffee enhances the chocolate flavor but it will still be good without it. Use 1 cup hot water instead of 1 cup coffee. Use hot water because it helps to dissolve the cocoa powder more easily into the batter.
The texture and flavor of this cake was perfect! I made four, 6 inch cakes and froze them as recommended, and was very happy with how moist they were. Will freezing the individual layers increase the moistness for all types of cakes (conventional vs. reverse creaming, butter only vs. butter and oil)? Thanks!
Hi Jean, Yes, freezing will help increase the moistness of cake layers in all the types you mentioned in your post. Even if you can freeze for only a couple of hours will help. I’m so happy the recipe worked well for you.
Could you do anything similar with cupcakes (freezing)? Maybe put them in a Ziplock bag, or would you have to wrap them individually? Thanks again!!
Hi Jean, We let cupcakes cool before freezing because of the condensation that can form, some brands of cupcake liners pull away from the cupcake. We often put our cupcakes on a cake cardboard (sheet cake size), wrap in plastic wrap and then aluminum foil. Some members have told us they have success using an airtight plastic container. If the plastic container is deep you could place parchment paper over the first layer of cupcakes and stack another layer of cupcakes on top. The plastic container would give the cupcakes more protection from getting dented while in the freezer.
Hi,
I tried this chocolate cake recipe and I must say… It is THEE BEST chocolate cake I have ever tasted!!!
My family has tried it and they are hooked!!!!
Thanking you all the way from South Africa!!!
Your website is awesome!!!
Greetings, Melissa and BeBe :-) It’s Fall, time to start baking! This is a wonderful recipe. My question, your thoughts re adding coffee (stirring while adding to prevent curdling) to the egg, oil milk, liquids mixture vs at the end of the blending process. Overall liquid will have cooled a bit. Any “harm” in doing things that way? Lisa G.
Hi Lisa, I don’t think there would be any problem at all. If you are using instant coffee, you could make it with 1/2 cup hot water, stirring to dissolve the granules then adding cold water to reach the 1 cup mark.
Hi BeBe, thank you for your reply to my question. That’s great news, really! This is delicious cake and I love the idea that all liquid and all dry “each” have their own container and associated steps. I should also ask in the interest of science and structure, that at the end of all the steps as described in your recipe, now that I have eliminated the addition of coffee at the end of the process (having combined it with the egg, milk, etc), there’s a 30 second final stage mixing which I would think relates to a final reinforcement of structure. Give things a final scrap and still do the remaining 30 seconds of beating? Or would this be “over-beating”. Thank you again for your assistance and this delicious recipe. :-) Lisa G.
You can skip the final 30 seconds of mixing.
Great! Thank you again for your help. Delicious cake. My line of “hungry cake eaters” are standing by. ;-)
Hi! I just made 1/2 recipe to test it. It’s in the oven now. I was a bit confused as to what speed to mix on after adding the coffee. Instructions say to add coffee slowly so that took a little time . I added on slow as to avoid any splashing out of the bowl. Does that time count toward the 30 seconds? And what speed do you mix on once the coffee has been added on slow? Medium? Thanks for your help! The batter tasted amazing.
Sorry for a second post about this cake, but I took it out of the oven, let it cool and taste tested it right away! :) Amazing cake. So moist. I was wondering though why the coffee added in the end has to be hot coffee and not cool. How hot should it be. I feel like I’m going to melt the butter by adding hot coffee. lol
Just wanted to share my results – tender, moist, chocolaty, beautifully baked, flat on top I don’t think I’ll even have to level!! So for my test batch I made half the recipe, put it in a 10″ round pan because that’s what I’ll be using for my cake. I placed 3 flour nails near the center and it baked exactly 25 minutes at 350. Perfect results! I’m impressed. My layer was 1 to 1-18″ high so I’ll be baking 3- 1″ layers for my cake then filling. That way I won’t have to torte!
Thanks again for this delicious recipe. I used Callebeaut Cocoa powder. It was natural not Dutch Process. Can either be used with this recipe? I didn’t see Dutch Process stated anywhere.
Hi Gloria, You can count the time you are pouring as part of the mixing time. I mix on low/medium just until the coffee is mixed in. The water in the recipe can be just warm enough to dissolve the coffee crystals. In theory, the hot/warm water is to help the cocoa dissolve into the cake batter, though I have not had a problem with the sifted cocoa dissolving. I’m happy the recipe turned out well for you and that you like it. It is one of our favorites. For this recipe you should use only natural cocoa powder.
HI, just wondering about the temperature to cook the cake; is it 350 degrees celcius of farenheit? Sorry if this is a silly question!
Hi Jamie, It is 350 degrees Fahrenheit
When freezing the layers do you let them cool completely before placing in the freezer? When thawing do I thaw layers in refrigerator over night and then decorate the next day? Worried about condensation problems, freezer burn, ice crystals, etc. Please help. Also can you help with a time line. Baking 6,8,10,12″ layers for a wedding on a Saturday.
Hi, Do you think the regular method of mixing will also hold up well under fondant? Thanks!
Hi Gloria, Yes, this mixing method will also hold up well to fondant.
Hi Crystal, We bake in advance and freeze our cake layers. We cool the cake layers in the pan about 10 minutes, turn out to cool a bit more, then we wrap in plastic wrap and then aluminum foil while still warm. Wrapped air tight in foil, cake layers can be kept frozen 2 months and will be fine. Freezing makes for a more moist cake. Some members tell us they use only commercial plastic wrap and double wrap the layers and they are fine frozen this way for a few days. If you are not wrapping in aluminum foil, using commercial grade plastic wrap is important. When ready to fill and crumb coat, we take the layers out of the freezer and let them thaw on the counter. Condensation will form on the aluminum foil. When this happens remove the foil and let the layers continue to thaw. You can fill and crumb coat partially frozen layers if you are not planning to use the Viva towel method for smoothing. The buttercream on your cake will take forever to crust (hours) if the cake is not completely thawed. Your buttercream can be made in advance. Since you have so many tiers, it is a good idea to fill and crumb coat the tiers on Thursday. Cover individually with plastic wrap and keep in a cool part of your home. On Friday, complete the cake tiers so that all will be ready the day before the event. Hope all goes smoothly.
If the fillings are perishable, should the filled, crumb coated cakes be refrigerated until ready to ice and decorate? Is overnight ok in the fridge?
Yes, refrigerate cakes with perishable fillings…….wrap in plastic wrap to prevent from drying out.
Do you have any experience with non dairy ingredients? I am hoping this cake will have the same results with non dairy butter and either rice or soy milk. I love your recipes, thank you for sharing!
Hi, I just made this recipe for a birthday cake but I only need a two layer, so I did the rest of the batter as cupcakes. I was worried about leaving the cupcakes or cakes out of the oven long enough for the other to bake, so I baked everything at once. Unfortunately, either because there wasn’t enough air flow due to the oven being full or because I had to open the oven earlier to remove the cupcakes, my cakes fell. Actually, the cupcakes fell too. Is this due to the cramped oven? What should I do in the future? I just didn’t want batter sitting too long due to the leavening. Thanks for the recipe though!
Still this cake shrinks badly csn any of the members tell me if any of you fscing this issue or it is just me ? There must be somthing wrong somwhere as it doesn’t make sense to bake 4 times to get 4 nch layers can you please guide me what might be the problem
Hi, I have made this recipe for cake and cupcakes and everybody loves, although cupcakes doesn’t rise much.. I need to make a 2 tier cake for 50 servings and just wondering if this recipe will hold for 2 tier. Thank you so much !
Hi Dineshi, I am happy that you are enjoying the recipe. Yes, the recipe will be fine for 2 tiers. The lower cake tier will have dowels or bubble tea straws inserted into it to support the upper tier that will be on its own cardboard cake circle.
Great, thank you :)
Hi–I left a question earlier that wasn’t answered. Do I need to actually join My Cake School to get advice?
Hi Vanessa, I am sorry. We try to answer all the questions but it is just Melissa and me and sometimes one is overlooked. You are correct that if the oven is too full and pans are touching there is not enough air flow for proper baking. Also, opening the oven door too soon can cause a cake to fall. Under baking is another common reason for cakes to fall. It is a good idea to check your oven with an oven thermometer to see if it is heating to the correct temperature. An oven thermometer is inexpensive and can be purchased online or found at Target or grocery stores. In the future, you can fill a cake pan or cupcake pan with the extra batter and put in the refrigerator until the oven is free. You may need to lengthen the baking time just a bit because the cake batter will be cold when you put it into the oven. Hope this helps.
Thank you for getting back to me! Those are helpful tips and I’ll try them out next time I make this recipe.
hi dear. i would like to give a try on this recipe. but please advice me on the baking soda amount. can i reduce it to 1 tsp and add extra baking powder for the change i make. coz i really don’t like baking soda taste..
Hi Liyana, We do not notice a baking soda taste in this recipe. You could try reducing the b. soda and increasing the b. powder…. 3 teaspoons baking powder and 1/4 teaspoon baking soda. I have not tried this so I cannot be certain of the result. We have had many comments on this recipe and no one has left a comment on a baking soda taste, so I hope you will try the recipe as it is written.
I want to make a cake that is half vanilla and half chocolate in the same pan. I was thinking of using your recipe from the marble cake for the vanilla half. Do you reccomend me using this recipe for the chocolate halfl do you have other suggestions?
Made it this weekend. OUTSTANDING. The whole family agreed it’s the best chocolate cake! Did not change a thing.
Thanks Candice – I’m so happy to hear it!
@Ina- I’m sorry that I missed your question earlier but yes, if you are making one half of the cake chocolate, this would be fine for that (although I’m sure you’ll have leftover).
Hi there! Thank you for all of your amazing recipes! Does this chocolate cake hold up to sculpting as well as fondant? It is delicious!
Hi Carol, Thank you for your nice compliment! This recipe will hold up to simple carving. Anything tapered as with a Topsy Turvy cake would need something firmer. It also holds up to fondant.
Hi dear can i use cake flour instead of all purpose flour if so the weight of flour should be changed
Hi there! Do you not have a recipe that does not require butter?
It’s just that it gets a bit expensive when baking with butter instead of oil.
Hello,
I will be using this recipe for a large carved cake I have coming up. Just FYI for any future readers, I live at about 7,000 feet and this cake comes out AMAZING! – every time!! No no high altitude adjustments needed, it works just the way it is.?
– do you think the cake is durable enough to handle 3-4 layers stacked on top of eachother?
– is there a way to double the recipe? (My bottom first layer will be a 12x 18 pan and needs 16 cups of batter)
Thanks in advance!
Can I omit the coffee I this recipe (making for a child’s birthday party) or what can I replace the coffee with?
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?
Hi Grisselle, Yes, the amount of flour would change. If you are using cake flour — you will add 2 Tablespoons cake flour for each cup of all purpose flour in a recipe. This recipes calls for 2 3/4 cups all purpose, so you will use 2 3/4 cups cake flour + 5 1/2 Tablespoons additional cake flour. I hope you will enjoy the recipe.
Hi Melissa,
I have made this cake successfully in the past. This time however, I couldn’t get the batter tot the right consistency. It was fluffy and not runny like it should be. It resulted in an fudgy center in the cake. I remade it 3 times, and I had the same issue each time. I couldn’t figure out where I was messing up. Could you shed some light, please?
On the bright side, even undercooked, this cake is amazing and my family is eating the 3 cakes . I have frozen them so, we take out a layer every 3-4 days😄
Hi! Will this recipe work ok in 9” round pans?
Hi Gina, Yes, you can bake in two 9 inch pans. The recipe makes approximately 9 cups of batter. A 9 inch round pan can hold 5 1/2 cups batter. Bake at 350 degrees for 30 to 35 minutes. It will be done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. I hope you will enjoy the cake.