Tessa's Recipe Rundown
Taste: So rich with chocolate flavor but not overpowering.
Texture: Unbelievably moist and fudgy with an insanely velvety frosting.
Ease: The cake layers come together in minutes, and the frosting is simple and straightforward (but tastes so gourmet).
Why You’ll Love This Recipe: My improved cake is quicker, easier, and cheaper to make with deeper chocolate flavor and a more moist texture!
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This is the best chocolate cake I’ve ever made, no joke. It’s deeply chocolatey, ultra-moist, and surprisingly easy. (Apologies in advance for the excessive use of the word “moist.”)
After 7 years of reader feedback and over a year of testing, I simplified the ingredients, improved the texture, and made it more moist than ever. The result is a homemade chocolate cake that stays soft for days and tastes rich without being too heavy or overpowering.
Why I Updated This Recipe
This chocolate cake has been one of the most popular recipes on Handle the Heat for years… but something always bothered me.
I kept getting the same question: “How can I make it more moist?” So I went back to my kitchen and tested it again. And again. And again.
After nearly 10 test batches, multiple recipe testers, and a lot of side-by-side comparisons, I realized the answer was counterintuitive: less chocolate actually made a better chocolate cake. Removing the melted chocolate from the batter improved moisture, texture, and flavor, making the recipe quicker, easier, and cheaper to bake!
Ingredient Notes
I choose every ingredient with care and intention. Many ingredients are tested against other options multiple times before I land on the best result. Listed below are the ingredients that matter most.
Dutch-Process Cocoa Powder
This recipe relies on cocoa powder for the primary chocolate flavor. Cocoa powder actually transmits more chocolate flavor than solid chocolate. Dutch-process cocoa creates a smoother, darker, more balanced chocolate taste without bitterness.
Espresso Powder + Hot Water (Or Coffee)
Espresso powder intensifies chocolate flavor without making the cake taste like coffee. Blooming cocoa powder in hot liquid releases fat-soluble flavor compounds, giving the cake a deeper chocolate taste. Hot coffee works too, as well as just hot water if you don’t drink coffee.
Light Brown Sugar
Brown sugar adds moisture and softness thanks to its molasses content. In testing, replacing granulated sugar with all brown sugar yielded a more moist and flavorful cake that stayed moist for longer.
Sour Cream
This is a key moisture and flavor ingredient! The acidity activates the baking soda and, coupled with the fat content, tenderizes the texture and balances the sweetness with its distinct tang. Use full-fat for best results. You can also use full-fat plain yogurt.
Eggs
Eggs are key to both structure and richness. Room-temperature eggs emulsify better, creating a smoother batter and more even crumb. I have yet to find a suitable substitute for eggs.
Oil (Not Butter)
Oil stays liquid at room temperature, which keeps this chocolate cake moist for longer than butter-based cakes. Use any neutral oil that doesn’t solidify: vegetable, canola, avocado, etc., but not coconut oil.
How to Make Chocolate Cake (Step by Step)
Prep the pans and oven
Preheat your oven to 350°F. Line two 8-inch round cake pans with parchment rounds (I like these ones with pull tabs!) and spray with nonstick spray (I like Baker’s Joy). This ensures a clean release.
Bloom the cocoa
Pour boiling water over the cocoa and espresso powder (or use coffee). Whisk until smooth and glossy. Set aside to cool completely. This “blooms” the chocolate flavor compounds in the cocoa.
Mix the dry ingredients
In a large bowl, whisk together the flour, salt, and baking soda. Add the brown sugar and whisk or use your fingers to break up any clumps until it looks like sand.
Combine the wet ingredients
In a separate bowl, whisk the sour cream, oil, eggs, and vanilla until smooth.
Make the batter
Create a well in the dry ingredients and pour in the wet mixture. Mix gently from the center outward until mostly combined. Avoid overmixing, which can cause “tunnels” in your baked cake or make the final texture rubbery.
Add the cocoa mixture
Pour in the cooled (!) cocoa mixture and whisk until the batter is smooth and evenly combined. If this mixture is too hot, it’ll overly activate the baking soda and cause doming.
Bake
Divide evenly between pans (about 740 grams per pan if you’re using a scale). Tap pans on the counter to remove air bubbles. Bake 32–35 minutes, until a toothpick comes out with moist crumbs.
Cool completely
Cool in pans for 30 minutes, then turn out onto a rack and cool fully before frosting. For even easier frosting, chill the cake layers in the fridge for 30 minutes beforehand.
Cake Decorating Tips
There are a few products + tricks that make cake decorating a breeze. Luckily, this recipe is particularly easy to assemble and decorate. The cake layers are sturdy and the frosting is so velvety smooth that it’s perfect for beginners.
- Parchment Strips: Cut and tuck rectangular strips of parchment underneath the border of your base cake layer to catch stray frosting for quick and easy cleanup and presentation.
- Cake Leveler (optional): If your cake has domed at all, this makes easy work of leveling it flat for easier assembly and frosting. You can also use a serrated knife.
- Cake Turntable (optional): This is basically a lazy susan for cake, and it makes decorating so quick, easy, and enjoyable. I like to place my cake plate on top of this so I don’t need to worry about moving a frosted cake later.
- Offset Spatula: Practically an essential tool for cake decorating with any semblance of smooth and even frosting.
Sprinkle of Science
Solid chocolate firms up as it cools. That’s because it’s saturated fat, like butter. This can create a tighter crumb and denser texture in cake that dries out faster.
Cocoa powder, on the other hand, delivers intense chocolate flavor without adding a ton of saturated fat that solidifies. Combined with oil (which stays liquid), the result is a cake that’s softer, more flavorful, and stays moist longer.
This recipe is rich, but sturdy. It’s not prone to sinking, unlike many other chocolate cake recipes. However, if it’s underbaked, it will likely sink in the center. Give your oven an extra 10 minutes to preheat, and only remove the cake layers when a cake tester or toothpick comes out with moist crumbs (no wet batter!).
Storage & Make ahead
Frosting: Cover and refrigerate for up to 2 days. Bring to room temperature and re-whip before using. It will oxidize (darken in color), but this won’t affect flavor or texture.
Unfrosted cake layers: Wrap and freeze for up to 2 months.
Frosted cake: Refrigerate for up to 2 days. Serve chilled for an extra fudgy cake, if desired!
Freezing leftovers: Freeze slices for up to 2 months. Freeze on a parchment-lined baking sheet until solid, then wrap in plastic and place in an airtight container. Thaw overnight in the fridge.
Test Kitchen Behind-the-Scenes
This recipe underwent about 20 iterations between myself and four recipe testers in four different states.
We experienced just about every issue you could imagine: sinking, doming, tunneling, dry edges, sticky cake layers, etc. I gave away multiple cakes and involved many friends in taste testing! It was a journey.
FAQs
Oil, brown sugar, and sour cream keep this chocolate cake moist. Oil stays liquid at room temperature, while brown sugar and full-fat sour cream prevent drying.
Yes. Replace the espresso powder and water with hot water only. The cake won’t taste like coffee either way.
I adore my Fat Daddio’s 8-inch cake pans. I prefer the 2-inch deep size. If you use 3-inch-deep cake pans, note that you may experience more cake doming.
I haven’t tested that, but I do have a Chocolate Sheet Cake recipe already!
I wrote this recipe with my favorite Chocolate American Buttercream because it’s easy, smooth, and balances the cake without overpowering it. However, you can also use my Chocolate Swiss Meringue Buttercream if you prefer.
Big holes, or tunnels, happen when the batter is overmixed or ingredients aren’t at room temperature. Overmixing forms strong gluten strands that trap air bubbles, creating holes. To prevent this, mix just until combined, use room-temperature ingredients, and tap your pans before baking to release large air pockets. Also, try sifting your dry ingredients!
This is often due to underbaking your cake. Make sure your cake tester or toothpick comes out with moist crumbs, not wet crumbs. Check out my article on how to prevent sinking cakes here.
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Ingredients
For the cake:
- 1 cup (85 grams) Dutch-process cocoa
- 2 teaspoons instant espresso powder*
- 1 cup (237 grams) boiling water
- 1 3/4 cups (222 grams) all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 cups (400 grams) lightly packed light brown sugar
- 1 cup (227 grams) sour cream or full-fat plain yogurt, at room temperature
- 4 large eggs, at room temperature
- 1/2 cup (112 grams) neutral oil, such as canola or avocado oil
- 2 teaspoons vanilla extract
- 1 batch Chocolate Buttercream Frosting
Instructions
Make the cake:
- Preheat the oven to 350°F. Line two 8 by 2-inch cake pans** with parchment rounds and spray evenly with nonstick cooking spray.
- In a small heatproof bowl, whisk together the cocoa powder and espresso powder. Pour the boiling water over mixture and whisk gently until smooth. Set aside to cool completely.
- In a large bowl, either sift*** or whisk together the flour, salt, and baking soda. Add brown sugar and use your hands to break up any clumps until the mixture resembles sand.
- In a separate small bowl, whisk together the sour cream, oil, eggs, and vanilla until smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients. Starting in the center, use a whisk to slowly pull the dry ingredients into the wet until mostly combined. The batter may be slightly lumpy.
- Add the cooled cocoa mixture and whisk until the batter is smooth and evenly combined.
- Divide the batter evenly between the prepared pans (about 740 grams per pan). Tap each pan firmly on the counter a few times to pop any air bubbles. Bake for about 32 to 35 minutes, or until a toothpick or cake tester comes out with moist crumbs attached.
- Cool in the pans for 30 minutes, then (if needed) run a thin knife around the edges and remove to a wire rack to cool completely.
Assemble the cake:
- If your cake has domed at all, level with a serrated knife or cake leveler until it is flat.
- Place one cake layer on a cake turntable or cake stand. Place strips of parchment paper under the cake to prevent a frosting mess.
- Spread a generous, even layer of frosting over the top, pushing it out over the edges slightly. Place the second layer upside down onto the frosting so the top of the cake is nice and flat.
- Using an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges. Serve immediately, or cover and refrigerate for up to 2 days. Let sit at room temperature for an hour before serving.
Notes
More Cake Recipes You’ll Love:
This recipe was originally published in 2018, and updated in 2026 with a recipe overhaul, new photos, and more baking tips. Photos by Joanie Simon.
I made this chocolate cake for my dad’s birthday and it was a big hit! PS: Can you see my husband’s smiling proud face in the reflection of the microwave? Ha!
Question can i make this as a 3 layer cake instead of two ? if so is it the same measurement or double ?
Hi Amari! We haven’t tried that, but it should be fine. Just know that the layers will be much thinner, so you’ll need to reduce the baking time. Be sure to follow the sensory indicators in the recipe (“until a cake tester or toothpick comes out clean”). Good luck!
this is the best chocolate cake without a doubt !! it’s moist and delicious….. in addition, the frosting/buttercream is like chocolate ice cream. I’ve made this recipe as cupcakes and people rave about how good they are
Could this be made in three 8-inch layers? Could I just make them thinner and bake them less?
Hi A! We haven’t tested that, but yes, that should be fine – just keep a close eye on the cakes as they bake, as I cannot tell you how long they’ll need to bake! Just be sure to follow the sensory indicators (bake until a cake tester or toothpick comes out clean). Let us know what you think about this cake once you’ve given it a try 🙂 Happy baking!
This cake is the best! I am wondering if it is too heavy to make a tall cake out of (5×8 inches). I will be using Swiss meringue buttercream. Cake will have tea straws, a support board and a center dowel.
Hi Ella! We haven’t tried that, so I can’t say for sure, but as long as you use plenty of supporting dowels and keep everything well-chilled to remain firm, I don’t see why that wouldn’t work! Let us know how it goes 🙂
Okay so I only make chocolate cakes that use real chocolate in addition to cocoa and this is TOP TIER. I’m making it for my friend’s wedding cake and I could not be more excited. I added some spice to the cake itself for a Mexican hot chocolate feel. Thank you for this!
I absolutely love this cake recipe!!! I need to make 6” cakes, please tell me you if you have this recipe for this size or what’s the time adjustment on this recipe along with how many layers it’s would make following this recipe?
Hi Gail! This cake was designed for two 8-inch pans, and we haven’t tested it in 6-inch pans, so I can’t say for sure how long that size pan will take to bake. Check out Wilton’s guide for this to help you determine this. You will need more than two layers to account for the smaller size – likely 3-4 layers based on your personal preference. Let us know how it goes! Happy baking!
I cut the recipe.in.half and used 2 6″ pans. I set my timer for 20 min and then tested it. I needed about 5 more minutes. That’s how I did mine.
Hi there, I received your email.
Thanks for responding and for your advice. I was thinking 3-4 * 6” pans and then cut some baking time.
Then I decided to give my customer ( who absolutely LOVES your chocolate cake) an 8” cake for the price of a 6”. After all, it’s her birthday on Mothers Day.
I really love a lot of your recipes, they are spot on perfect.
Take care,
Gail Webster
@treatmesweeetly
Hi! I’ll be making this recipe for a friend who doesn’t like super bitter/dark chocolate
Do you think it would be too sweet if I use semi-sweet chocolate for both the cake and the frosting recipes? Or anything else you’d recommend?
Hi Caitlin! Feel free to give that a try – we haven’t tested the cake using semi-sweet chocolate, so I can’t say for sure if that will make the end result too sweet. We really don’t find the cake to be too bitter/dark-chocolate-forward as it’s written, but again, feel free to experiment and see what you think 🙂 Let us know what you think of this recipe once you’ve given it a try!
That’s supposed to say “I’m now looking…” haha
I made this into cupcakes with Bob’s Red Mill GF flour for a friend, and she said they were the best gf cupcakes she’d ever had! Love the idea of ‘blooming’ the cocoa for a few minutes beforehand. I’ve been a Drost Dutch Cocoa loyalist ever since it won a blind taste test on America’s Test Kitchen. I order it on Amazon, and it is a little pricey, but so worth it. I also reversed the egg proportions because I had used 3 egg whites for the Swiss meringue frosting, so I used 3 yolks and 1 whole egg in the cake. I accidentally left out the oil, but with the extra fat from the yolks and the cocoa powder, it didn’t end up needing it! Definitely holding on to this recipe!
Would I be able to make a three layer cake with 10 inch round pans?
Hi Samantha! We haven’t tested this recipe using 10-inch pans, as the recipe was written to use 8-inch pans. If you only have 10-inch pans, you can make the recipe as written, but greatly reduce the bake time and stick closely to the sensory indicators outlined in the recipe (bake until a cake tester or toothpick comes out clean). I cannot tell you exactly how long the cake layers will need, because your larger pans will contain much less batter than when we tested this recipe, but Wilton has a guide that might help. Keep in mind that your cake layers (and therefore, the finished cake) will be much shorter than pictured. I hope that helps! Happy baking
Is it possible to substitute buttermilk for sour cream?
Hi Tiff! We have only made this recipe using sour cream, so we can’t say for sure. If you’re looking for a delicious chocolate cake containing buttercream, check out this recipe here! Happy baking 🙂
How would you make a MOCHA flavor taste to this frosting?
Hi Rita and Paul! Add a little instant espresso powder to the frosting to make it a mocha frosting! I’d probably start with about 1 teaspoon and add more to taste. Happy baking!