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
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
Why removing melted chocolate made this cake better:
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.
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 BTS
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
What makes chocolate cake moist?
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.
Can I make this chocolate cake without coffee?
Yes. Replace the espresso powder and water with hot water only. The cake won’t taste like coffee either way.
What are the best cake pans?
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.
Can I make this into a sheet cake?
I haven’t tested that, but I do have a Chocolate Sheet Cake recipe already!
What frosting works best with chocolate cake?
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.
Why do my cake layers have big holes in them?
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!
Why did my chocolate cake sink?
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.
Best Chocolate Cake
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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.
Recipe 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!
I’ve made this recipe before quite a few years ago and it turned out great. I’m planning on doing it again for my niece’s upcoming birthday. Just wondering if you have any thoughts on using cacao butter in this recipe. Not as a substitute for the oil, but perhaps 75/25 oil cacoa butter or a 50/50?
I wouldn’t recommend that. This recipe already has quite a bit of cocoa butter from the bittersweet chocolate. Cocoa butter is super solid at room temperature, so too much will make the cake overly dense, possibly even hard, and will take on a drier texture. Hope that helps!
Thanks for the response!
Made this for my nephew’s second birthday party and everyone loved it and asked for seconds.
I did use another type of filling as I had limited tools available, but already planning to bake it soon and make the buttercream as well.
This is, hands down, the best cake ever! Baked it for my colleagues and it was gone in seconds! Thanks so much! It was super easy, too!
This cake was excellent. This was the third recipe I tested and my favorite. It had rich flavor, was sturdy enough to make layers out of, and did not dry out even two days after baking.
I did use a cake strip to get an even rise. I also like to saran wrap cakes while they’re still warm to stop moisture loss. Otherwise made as written.
Thank you for sharing this recipe!
Is there a reason this recipe works with dutch-processed cocoa AND baking soda? I baked this some years ago and had no issues, just noticed this now when looking for the recipe again.
I also noticed that on the recipe for the very similar chocolate sheet cake you do specify natural cocoa. What is the difference in that case?
Hi A.J.! Great question — you can read more about why Dutch-process cocoa is used in this recipe and how it works with baking soda in the “Sprinkle of Science” section above the recipe here. For our quick & easy Chocolate Sheet Cake recipe, Tessa designed it to use ingredients most bakers already have in their pantry, which is why it calls for natural cocoa. If you wanted to use Dutch-process cocoa there, you’d need to experiment with adding another acidic ingredient, since Dutch-process cocoa on its own isn’t acidic. Read more about the differences between Dutch-process and Natural cocoas here. I hope this helps!
Only chocolate cake I’ll ever make! There are tons of chocolate cake recipes out there and I’ve been interested in several. But after trying this cake, all interest in other recipes has gone out the door. It’s exactly as described, so chocolatey, the most lovely bittersweet chocolate flavor, tender and fudgy. Even more so after being chilled from my experience. I only had cacao powder. And also made this with coffee white chocolate whipped ganache which pairs absolutely perfectly with the dark chocolate flavor. Those are the only differences I made. Thank you so much for this recipe!
So thrilled to hear this, Kaylene! So glad this cake met all your fudgy cake expectations 🙂 Thanks so much for taking the time to comment!!
I made this cake for a friend’s birthday. He said chocolate was his favorite. I used semisweet chips and baking cocoa, since I didn’t have what the recipe called for. I made peanut butter frosting and chopped up Reese’s mini peanut butter cups to put on top of the middle layer, and whole cups to decorate the top. He said it was the best birthday cake he ever had!
It looks incredible, Jody, and the filling sounds divine. What a lucky friend!
I used olive oil instead of vegetable oil, and I didn’t have sour cream so I used full fat plain yogurt. I put mini chocolate chips in the middle layer and used them for decoration on the outside. I haven’t tried a piece yet but I did try my scraps with the frosting and it’s delicious!! Can’t wait to share it with my family tomorrow for my dad’s birthday!
Quick question. You recommend fat daddio pans do i need to dust oven temp and baking times. I order like you aid but the pan insert says cook times and oven temp need adjustment
Thank you. Your recipes re great just don’t want to mess up cake
Hi Beth! If you’re using two 8-inch Fat Daddio’s pans, you shouldn’t need to adjust the oven temperature or bake time. However, all ovens vary, so just make sure a cake tester or toothpick comes out clean when you check the cakes for doneness. I hope that helps! Let us know how your cake turns out 🙂
“This chocolate cake sounds like perfection! 🍫🎂 Flavorful, moist, and tender—plus, no mixer needed? Count me in! A recipe everyone LOVES is definitely one to try. 😍👌”
How long should we bake for a 9in pan?
Hi,
Can I frost this cake with the best chocolate cupcake buttercream recipe? How much will I need please?
Sure! Here’s a direct link to our Chocolate Buttercream recipe used in the cupcakes for easy printing 🙂 One batch will be perfect as it makes enough for a two layer 8-inch cake. Enjoy!