This is truly the best chocolate cake in the history of ever. So simple (it’s a one-bowl recipe!) and so very decadent, rich, and moist.
If you’re looking for a tried-and-true chocolate cake that will not let you down, this is the one.
It has been my go-to recipe for over ten years anytime I need a classic chocolate cake recipe.
The History Behind the Best Chocolate Cake
A long, long time ago in a blogosphere far, far away, I posted a recipe for an unbelievable chocolate cake. I had fallen in love with the recipe after making it from a Martha Stewart cookbook I checked out from the library.
It quickly and soundly became my favorite chocolate cake. But just like any recipe that’s existed online for over ten years, over time, I’ve tweaked it to be a bit more user-friendly.
Many of you who already love that original recipe commented over the years how the quantities were a little quirky. And I can’t disagree (i.e. two eggs plus one egg yolk). Additionally, the cake batter quantity filled up two 9-inch pans very full to become extra thick cake layers (and it was almost too much batter to bake in a 9X13-inch pan evenly).
Sift the Dry Ingredients
Yes, this cake is simple. Yes, it’s a one-bowl wonder.
But yes, I’m highly encouraging you (basically getting downright bossy, if we’re being honest with each other) to sift the dry ingredients:
- flour
- sugar
- cocoa
- baking soda
- baking powder
- salt
It makes a huge difference, especially because cocoa powder is notorious for getting those pesky lumps which don’t whisk/mix out very well. And no one likes to get a clumpy, dry cocoa powder bomb in the middle of a bite of cake.
Chocolate Cake Batter
After the dry ingredients are sifted, add:
- warm water
- buttermilk
- oil
- eggs
- vanilla (no need to get a measuring spoon for this, just measure this with your heart 💕)
Get in there with a whisk (or an electric mixer) and mix everything until very well combined. Don’t mistake the small bubbles for lumps. Bubbles are normal, lumps are not.
Pan Sizes
This batter bakes up beautifully in two 9-inch round cake pans.
It also works well as a 9X13-inch cake.
As with any good cake, for the love of the m-word (hint: rhymes with hoist), don’t over bake the cakes. Better to under bake by a minute or so than over bake.
Cake + Frosting = Pure Joy
If I’m being honest, and this is coming from kind of a I-prefer-cookies-over-cake mentality, this cake is amazing enough to eat and enjoy without frosting.
It strikes just the right balance between rich and sweet. Soft and moist. It really is the quintessential, perfect chocolate cake recipe.
However, I would never discourage you from slathering every surface with frosting, either.
One of my favorite frostings is this magical, not-to-sweet vanilla frosting. And you can’t go wrong with this whipped chocolate buttercream or this classic vanilla buttercream.
A Few Other Notes
- I love the elegant simplicity of using chocolate frosting and then dropping on a few of these crisp chocolate pearls aff. link (also: those crispy little pearls are crazy yummy)
- The recipe calls for natural, unsweetened cocoa powder (like Hershey’s brand), but Dutch-process cocoa can also be used for a darker, richer flavor. The cake may not rise as high if using Dutch-process cocoa.
- If you have fallen in love with the original recipe there’s probably not a lot of reason to switch to this updated recipe unless the quantities of the older recipe have bothered you and/or you want more manageable layers.
Everyone Needs a Best-Ever Chocolate Cake Recipe
I really believe that. My mission will not be complete here on this blog until everyone has a go-to chocolate cake recipe in their back pocket.
A recipe that shows up for them time and time again. A recipe that never fails.
A recipe that doesn’t ask for much in return. And a recipe that will always, always be met with rave reviews.
This is that recipe.
It is the best chocolate cake, and it makes me really happy to put a placeholder here for this new and improved version. I’ve been making it this way for years and have zero plans to turn my back on that decision.
Recipe Source: adapted from this chocolate cake recipe by way of the Martha Stewart The New Classics Cookbook
