Best Chocolate Cake

Recipe By Tessa Arias
September 5th, 2018
4.77 from 81 votes
4.77 from 81 votes

This Best Chocolate Cake recipe makes for the most flavorful, moist, and tender chocolate cake you've ever tasted! Everyone LOVES it and you don't even need a mixer to make the batter.  Download my free Buttercream guide here!

Yield: 12 servings

Prep Time: 20 minutes

Cook: 40 minutes

Tessa's Recipe Rundown...

Taste: Loaded with chocolate flavor and just the perfect balance of sweetness.
Texture: Crazy moist, tender, and fudgy with the silkiest and creamiest frosting ever!
Ease: The cake batter is crazy quick & easy. The frosting is a little more involved, but totally doable.
Pros: Best ever chocolate cake… need I say more?!
Cons: Nope, none.
Would I make this again? Of course, this is already my go-to recipe.

I have a confession to make. I’m not a big cake fan. As a professional baking blogger I know this is basically heresy.

But I just find the majority of cakes out there to be either dry and bland, sickly sweet and artificial tasting, or so light in texture that I would rather have a brownie.

Best Chocolate Cake with Swiss Meringue Buttercream on a cake stand

But not this cake.

Oh no, I could eat this cake weekly… for eternity!

When this best chocolate cake comes out of the oven, the tops of the layers are actually shiny and slightly crackled almost like a brownie. That’s how fudgy it is.

Rich slice of the best chocolate cake recipe with a fork taking a bite

The cake batter itself is so crazy easy to whip up. You don’t even need a mixer for the batter. That allows you to focus your energies on the Chocolate Swiss Meringue Buttercream, which truly takes this cake to another level.

You could totally have fun and get creative with flavors and fillings here as well. Maybe add some orange zest to the cake & frosting, some raspberries or jam to the filling, or some salted caramel for good measure?

But sometimes there’s nothing better than pure chocolate indulgence. You’ll want to go totally Matilda on this cake!

Learn how to make the BEST Chocolate Cake:

I hope you make this chocolate cake from scratch for someone special soon!

By the way, if you’re looking for a special BIRTHDAY CAKE recipe this one is my fave.

Silky smooth chocolate Swiss Meringue Buttercream for the Best ever chocolate cake!

How to Make the BEST Chocolate Cake – Recipe Tips

What kind of chocolate is best in chocolate cake?

We can’t make the best chocolate cake without paying attention to the chocolate ingredients! The cake contains both bittersweet chocolate AND Dutch-process cocoa powder for as much chocolate flavor as possible.

The frosting uses melted chocolate for the most intense and pure chocolate flavor possible. I like to use semisweet, but feel free to use milk or bittersweet chocolate. Just make sure you’re using the highest quality chocolate you can.

Do I have to use Dutch-process cocoa powder?

I do recommend you stick with the Dutch-process cocoa as it actually works differently on a chemical level compared to regular natural cocoa. You can learn more about the differences between cocoa powders here.

So why am I using Dutch-process cocoa with baking soda for this recipe? Shouldn’t it be baking powder? The Dutch-process cocoa has more fat than most grocery store natural cocoa powder products, so it’s actually used for flavor and moisture in this specific recipe. The vinegar in this recipe activates the baking soda. Do not substitute.

You can find Dutch-process cocoa at many gourmet food stores, like Target, Whole Foods, Sur la Table, and Williams-Sonoma. I actually order a big container on Amazon because it’s such a great value!

If you can’t find it, you can use regular unsweetened cocoa powder, just remove the vinegar in the recipe completely.

Why is there espresso powder in chocolate cake? Can I omit it?

You may have seen a few chocolate cake recipes that utilize hot water or even hot coffee. When the hot liquid is combined with the cocoa powder, it helps to dissolve and ‘bloom’ the cocoa powder to bring out as much flavor with as few cocoa lumps as possible.

In this recipe, I use a combination of hot water and instant espresso powder. The espresso simply enhances the chocolate flavor without actually tasting like coffee.

Alternatively, you could use strong hot coffee for the same effect. I never have coffee on hand so for me, espresso powder + hot water is easier and cleaner. If you don’t like coffee or espresso, just use hot water and omit the espresso powder completely.

How to Make a Chocolate Cake Moist:

The ingredients below all help to create a moist, tender, and fudgy cake.

Oil vs. Butter in Chocolate Cake

This recipe calls for vegetable oil instead of melted butter. Oil creates an ultra moist texture and open slightly spongy crumb. Cakes made with oil feel more “moist” because the fat is a liquid at room temperature so it coats the tongue. Be sure to use fresh vegetable oil. Give it a sniff before using to make sure it doesn’t have any off flavors.

Feel free to use melted coconut oil instead of vegetable oil!


This recipe uses a combination of granulated and brown sugars, which creates a cake that’s flavorful, moist, and fudgy. Brown sugar is my hygroscopic, which basically means it draws and attracts moisture more than granulated white sugar. I also like the slightly complex butterscotch flavor it adds.


The more whole eggs a cake recipe has, the richer it’ll be. Since the egg yolk contains most of the fat in an egg, it also lends richness to cakes. Adding an egg yolk to this recipe also helped increase the fudge factor. Be sure your eggs are at room temperature so they blend into the batter smoothly.

Can I bake a chocolate cake without eggs?

Eggs are a critical part of this particular recipe. If you replace them with a substitute you’ll likely end up with a texture that’s much less rich and fudgy. However, if you can’t have eggs then my friend Gemma has a great tutorial on replacing eggs in baking recipes.

Why use sour cream in chocolate cake?

This also adds such a lovely richness and balance of flavor to cake. It helps make the cake more tender and fudgy. Be sure to use full fat sour cream that’s at room temperature.

Can I substitute the sour cream?

Full fat plain Greek yogurt also makes a fine substitute if you don’t have sour cream.

Swiss Meringue Buttercream Frosting

This recipe uses my all time favorite frosting: Chocolate Swiss Meringue Buttercream. It is a little more advanced, but the result is a frosting so silky, smooth, creamy, and not-too-sweet that it’s 100000% worth the effort. The ingredients & directions are included in the cake recipe below, but I also have an entire step-by-step tutorial on how to make chocolate Swiss meringue buttercream here.

I think the best part about this buttercream frosting is how easy it is to work with. It literally just glides right onto the cake effortlessly. Since it is so silky, though, it’s not the best frosting to use for any super intricate cake decorating.

If you don’t want to make Swiss Meringue Buttercream, you could use make a double batch of this dark chocolate buttercream instead.

How to Make Cake Ahead of Time

Cake layers:

You can wrap unfrosted un-cut cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag. Store at room temperature for up to 5 days, or in the freezer for up to 2 months. Defrost overnight in the fridge.


Frosting can be made 1 day ahead of time and stored in an airtight container in the refrigerator. Warm frosting in the microwave for 5 to 10 seconds and stir until creamy again before frosting cake.

Frosting can also be transferred to a ziptop bag and frozen for up to 1 month. Defrost in the fridge overnight then rewhip in the stand mixer until light and smooth.

Do I have to keep chocolate cake refrigerated?

Since frosting acts as a protective seal that keeps the cake moist and fresh, frosted cakes can be stored at a cool and dry room temperature for up to 2 days. Cover with a cake keeper to keep the frosting intact. Don’t use plastic wrap, which will not only ruin your frosting but also create condensation that can cause the frosting to separate.

I personally don’t worry about keeping frosting at room temperature since the sugar acts as a preservative, but if this concerns you then just keep the cake in the fridge.

How Can I Turn This Into Cupcakes?

Lucky for you, I already have a best ever chocolate cupcake recipe here! It’s the same base as this recipe.

Bite taken out of the best fudgy chocolate cake

More Cake Recipes:

My Favorite Cake Tools

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Photos by Ashley McLaughlin.

4.77 from 81 votes

How to make
Best Chocolate Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
This Best Chocolate Cake recipe makes for the most flavorful, moist, and tender chocolate cake you've ever tasted! Everyone LOVES it and you don't even need a mixer to make the batter.  Download my free Buttercream guide here!


For the cake:

  • 8 ounces (227 grams) bittersweet chocolate, finely chopped
  • 2/3 cup (57 grams) Dutch-process cocoa, sifted
  • 2 teaspoons instant espresso powder*
  • 1 cup boiling water
  • 1 3/4 (222 grams) cups all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (100 grams) packed light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (227 grams) sour cream, at room temperature
  • 1/2 cup vegetable oil*
  • 4 large eggs plus one egg yolk, at room temperature
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract

For the frosting:

  • 2/3 cup (133 grams) granulated sugar
  • 4 large egg whites
  • 1/4 teaspoon salt
  • 3 sticks (340 grams) unsalted butter, cut into 12 pieces and at room temperature
  • 12 ounces (340 grams) semisweet chocolate, melted and cooled slightly
  • 1 teaspoon vanilla extract


Make the cake:

  1. In a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
  2. Meanwhile, preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.
  3. In a small bowl, whisk together the flour, sugars, salt, and baking soda.
  4. Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix. Batter will be thin.

  5. Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool in the pans for 30 minutes, then carefully turn them out onto a cooling rack to cool completely.

Make the frosting:

  1. Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F on a candy thermometer or a digital thermometer, about 3 minutes.
  2. Fit stand mixer with whisk attachment and beat the egg white mixture on medium speed until slightly cooled and thickened, about 2 minutes. Add the butter, 1 piece at a time, until smooth and creamy. If the mixture looks curdled, that’s okay. Just keep beating until it becomes smooth. If the butter becomes too warm and greasy, refrigerate the bowl for 10 to 15 minutes then continue to beat until smooth.
  3. Add chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary.


  1. Place one cake layer on a cake turntable or cake stand. Spread an even layer of frosting all of the cake layer, pushing it out over the edge just slightly. Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.

Recipe Notes

If you don’t have espresso powder, you can use 1 cup hot coffee in place of the powder + boiling water. This recipe uses vegetable oil, make sure it’s fresh and doesn’t have an off smell before using.
Course: Dessert
Cuisine: American

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    SUMANTA MAHABIR — January 6, 2021 at 4:24 pm

    It’s the best chocolate cake from scratch I have tasted. I bought premium ingredients which made it pricy but it’s really good.

    • #
      Tessa — January 7, 2021 at 11:58 am

      So glad you enjoyed this cake recipe!

  2. #
    Dee — January 5, 2021 at 7:22 am

    Can instant coffee be used instead of espresso powder (or liquid coffee)? If so, should I use the same amount as what’s listed for the powder in the recipe?

    • #
      Tessa — January 5, 2021 at 1:06 pm

      You can use instant coffee in the same amount for espresso powder, but the coffee flavor will not be quite as strong. You can also use liquid coffee, which there are directions for this in the pink box in this recipe post. Hope that helps!

  3. #
    Jessica — January 4, 2021 at 10:06 pm

    Would you make adjustments for altitude? (5,000ft) thank you!!

  4. #
    Shaz — January 3, 2021 at 7:24 pm

    This recipe was perfect. I no longer have to look for another chocolate cake recipe. Cake was moist and so yummy. I followed the exact sand recipe but I used my own version of frosting and it was still very delicious.

  5. #
    Rachel Del Rosario — December 30, 2020 at 4:17 am

    I love this cake – so moist, soft and chocolatey!

    • #
      Tessa — December 30, 2020 at 3:58 pm

      Yay! Glad to hear that.

  6. #
    Shauna Sarjo — December 22, 2020 at 11:21 am

    I baked this cake for a friend’s birthday, when they cut into it it was very dense, tasted amazing but yeah not very fluffy at all 🙁 I followed the ingredients exactly, what could I of done wrong?.

    • #
      Tessa — December 22, 2020 at 1:10 pm

      I’m sorry your cake didn’t turn out! Is it possible the batter was overmixed? And did you use a digital scale to measure your ingredients?

  7. #
    Deshira — December 9, 2020 at 4:51 pm

    I’m obsessed with this recipe. I feel like it melts in my mouth. Do you have a white chocolate version. Or can you point me in the direction of where I can learn the science so I can make one?

  8. #
    Ginger Piatt — December 6, 2020 at 10:09 am

    I tried to make this cake but my batter was thick and stiff. I am not sure what I did wrong I followed the recipe exactly. The cake turned out stiff and dry. Please help I want to try again but don’t want to have the same bad result.

    • #
      Tessa — December 7, 2020 at 10:40 am

      Hi Ginger, I’m sorry your cake didn’t turn out! Did you read through all of the baking tips in the pink box? I would also recommend using a scale to make sure you’re correctly measuring your flour – I have an article on how to do this here. And lastly, make sure not to overmix your batter. Let me know if you have any more questions!

  9. #
    Lara — November 27, 2020 at 5:08 pm

    I’ve never made a chocolate cake that I was really crazy about until now! To me it is reminiscent of a brownie but definitely still cake. I didn’t have enough sour cream, so I used 3/4 cup sour cream with 1/4 cup mayo. I also did regular cocoa and omitted the vinegar per the instructions. I frosted it with mocha whip cream but honestly it didn’t even need frosting. It was fabulous just by itself.

  10. #
    Miracle — November 21, 2020 at 12:55 am

    Is it 2 half cups or 2 and a half cups flour?

    • #
      Tessa — November 23, 2020 at 4:37 pm

      This cake calls for 1 3/4 cups or 222 grams of flour!

  11. #
    Joenna — November 10, 2020 at 10:35 am

    Do you think that this chocolate cake pairs well with your peanut butter frosting from your recipe of “Chocolate Brownie Cake with Peanut Butter Frosting”????

    • #
      Tessa — November 10, 2020 at 3:32 pm

      That should be a delicious combination! Enjoy!

  12. #
    Line — October 30, 2020 at 1:53 pm

    Amazing! That icing is incredible

  13. #
    Gabrielle — October 26, 2020 at 4:33 pm

    Absolutely amazing chocolate cake. Fantastic icing. Had a few adjustments because of my ingredients. Used plain full fat yogurt because I had no sour cream. I left off the vinegar because I couldn’t get Dutch process cocoa. The icing is definitely an “advanced” recipe. Cooking egg whites in a water bath etc…but it is a phenomenal recipe. I think I will leave one spoonful of espresso out next time. I couldn’t believe the icing has 3 sticks of butter-but it is amazing! Also, mine was done baking in 28 minutes. Truly great cake!

  14. #
    Gonzalo Herrera — October 13, 2020 at 3:24 am

    Good morning Tessa.
    Yesterday I´ve made this cake and put in the refrigerator.
    Today the cream is very hard.
    Two questions:
    1) was it correct to put in the refrigerator?
    2) How can I recover it if it wasn´t correct to put in the refrigerator.

    I´ve not cut it yet.


  15. #
    Tam — October 9, 2020 at 3:44 pm

    I just made this recipe prior to my son’s birthday to see how it would come out and it is absolutely amazing! I cannot wait to make this recipe for his birthday cake! ( I cut out the espresso, since he’s turning 2, but I might throw it back in the recipe for my birthday ;D) Thank you so much for this recipe, I can’t wait to share it with everyone and add it to my cookbook!

  16. #
    Kaylyn — September 29, 2020 at 10:40 am

    It is a really good cake, but also very very very rich. Definitely can only eat a small piece.

  17. #
    Rachel — September 24, 2020 at 9:41 pm

    Hey Tessa! I’m looking to include bourbon in a chocolate cake recipe. Is a soaking and maybe in a buttercream the best place for that? I definitely don’t want it to be overtly boozy, but the toasty and vanilla notes would be great to capture.

    Thanks so much!

    P.S. love love love the book!

  18. #
    Amber — September 20, 2020 at 9:11 pm

    Yes! This is the best chocolate cake. The frosting did take some extra time but it is SO WORTH IT. it was like frosting my cake with a chocolate cloud- so buttery and smooth. Amazing!!!!

  19. #
    Nora — September 18, 2020 at 7:40 pm

    Hi Tessa can I halve this recipe? I want to make a smaller cake. Would halfing all the ingredients achieve a smaller cake but similar in taste?
    Please advise.

    • #
      Tam — October 9, 2020 at 3:48 pm

      Tessa, I halved this recipe for a test run before my son’s birthday cake and it did just fine, great quality and taste. Half the recipe fit in a 6″ pan with 2 side cupcakes and all baked to the perfect height! And were delicious!

  20. #
    Nora — September 18, 2020 at 7:35 pm

    Hi Tessa can I have the

  21. #
    Percilla — September 1, 2020 at 12:04 pm

    Would like emails

  22. #
    Jennifer — August 12, 2020 at 6:10 am

    Made this cake yesterday and followed the recipe exactly. The buttercream was delicious and silky, a big hit. However, my family felt as though the cake was too dense and rich, no one could finish a piece. Overall still a very good cake but did not turn out very “cake-like” for me. It may have been my fault of course but I will probably not be making again.

  23. #
    moza — August 10, 2020 at 10:36 am

    what do you mean of bittersweet ?
    its semisweet ?

  24. #
    moza — August 10, 2020 at 10:34 am

    can you explain what it is bittersweet means ??

    its semisweet ?

  25. #
    Helena — August 8, 2020 at 4:20 am

    What would happen if you used cake flour in this recipe? Thank you

  26. #
    Lucia R — August 6, 2020 at 10:16 pm

    I have made this cake about 4 times and each time, nobody believes that I made it. This is actually the first ever cake recipe I have ever made in general and from your page Tessa and is so dense and moist which is how me and my family prefers them! I have def switched over to Swiss Meringue Buttercream side, as I could not stop eating it! It has so much Chocolate flavor without it being crazy sweet. This cake is def the best Chocolate cake recipe along with your sheet cake! Just depends on the mood lol. I messed up the first time using salted butter for the buttercream and i had to throw out as it was so salty 🙁 but after that I learned and followed the recipe exactly and both cake and Swiss meringue buttercream are so delicious and chocolatey!! My family and I actually stopped ordering and buying cakes from stores or bakeries all together and just hire me to make cakes using your recipes as not one of those store/bakery cakes have been as delicious as yours! Once again, thank you Tessa!!!

  27. #
    Cat — August 3, 2020 at 9:12 am

    Will this cake stack well if I attempt a 4 layer, 8 inch. Or will it collapse on its self?

  28. #
    Beth Anne — July 31, 2020 at 7:07 pm

    I only have 9’’ cake pans. How can I make a little more batter to fill my larger pans to accommodate this recipe?

  29. #
    Trixie — June 17, 2020 at 11:07 am

    So excited to be making this! Question, though… if the flour/sugars mixture is lumpy due to clumps of brown sugar, is it recommended to sift the mixture together? Or will it de-lumpify (scientific term ) when mixed with the liquids? Thanks!

  30. #
    Angel marie — June 12, 2020 at 9:04 pm

    Can I use apple cider vinegar since I don’t have white vinegar?

  31. #
    Gail — May 28, 2020 at 7:00 pm

    So, 5 days ago I made this for a friends birthday. Today I went to her house and there was a little left, sitting on the counter. I had a piece. After 5 days it was still amazingly moist and scrumptious! The swiss buttercream is AMAZING!! Thanks for the fabulous recipe! I will be putting it in my permanent recipe file!

  32. #
    Raunaq — May 26, 2020 at 9:53 am

    The cake was really amazing and so was the frosting I used the paddle attachment instead of the whisk when I added the butter, so I didn’t have to deal with the curdling of the butter. The texture was silky smooth and perfect.
    Thank you so much Tessa was the recipe. It was a big hit.

  33. #
    Sara — May 23, 2020 at 7:28 pm

    That was an all day process, but it is so delicious!

  34. #
    Ana — May 21, 2020 at 9:47 am

    love love love this recipe!! Is it possible to use this cake as a base for an ice cream cake?

  35. #
    Viji — May 20, 2020 at 1:56 pm

    I am from uae.. Here I am not able to get Dutch processed cocoa powder. So is hersheys cocoa powder also good

  36. #
    Gilda — May 16, 2020 at 10:49 pm

    I made this and it is absolutely moist, spongy, rich and delicious. I used 70% dark chocolate for both cake and frosting, because we love dark chocolate and it worked perfectly. I live in a very hot and humid country and the frosting is holding perfectly in partially airconed environment. Thank you Tessa for the amazing recipe!

  37. #
    Debbie — May 8, 2020 at 5:56 pm

    The cake turns good on a finished product but the texture isn’t so impressive because the vinegar reacted with the baking soda. Bubbles came out and lot of holes. I personally don’t agree with vinegar.

  38. #
    Mary — May 6, 2020 at 10:10 am

    I have never prepared a cake using the method you described in your recipe but I went for it. The cake was excellent. Typically I will sift together my dry ingredients and add this to the butter ( or oil in this case), egg, sugar ect. alternating adding the wet and dry ingredients at the end. Just curious if this is your usual method for mixing cakes or something you developed for this recipe?

  39. #
    Bali — May 5, 2020 at 12:47 pm

    What an amazing recipe!! I used low fat yougurt and ordinary vinegar as that’s all I had. I also used double cream for the centre and a different buttercream recipe for the top but it was all lovely! Thanks

  40. #
    Robin — May 5, 2020 at 8:53 am

    Looking forward to making for my Family- can I use whole wheat flour?

  41. #
    Miriam — May 5, 2020 at 6:38 am

    Hi Tessa,

    How much hot water is added to the chocolate cocoa mixture? Wasn’t clear from the directions on how much water is added to it.

  42. #
    Raywin — May 2, 2020 at 9:36 pm

    Made this today and it is amazing…the butter cream is to die for.

  43. #
    Missy Cook — April 21, 2020 at 9:13 pm

    Made this to celebrate my birthday! I had a chance to try it before the celebration (ate the pieces I shaved of the top of the bottom layer). Ah- mazing!!! So chocolatey and moist! The frosting is so smooth, and easy to spread. The combination of the two is heaven! Thank you for such an amazing recipe!

  44. #
    Deipti Trehun — April 21, 2020 at 7:45 pm

    Truly delicious dense chocolate cake, love it, love it, love it!!!

  45. #
    Aparna — April 20, 2020 at 9:02 pm

    Hi Tessa,

    Thanks for your recipe! This looks so great that I wanna try it. It says to use 8″ round cake pan. My 8″ is a dark springform pan. Since the batter is gonna be loose, should I worry about it leaking? My other pan is only 6″.

  46. #
    Kellie — April 15, 2020 at 9:38 pm

    I made this cake for my mother-in-law’s birthday last month. This was the best chocolate cake recipe I have ever used. It was moist and full of flavor, the addition of the coffee is spot on! Love love love and will make it again!!

  47. #
    Chia — April 15, 2020 at 7:42 am

    Was really excited to try this recipe after seeing it on instagram. Followed the exact recipe, even the rule about not over mixing. I was very disappointed. Cake turned out tough and dry. Even used dutch processed cocoa powder. There was nothing I did different. Would not recommend.

  48. #
    nowzeca — March 18, 2020 at 8:45 am


    may i use hot milk instead of hot water? thank you.

  49. #
    Ivy — March 7, 2020 at 8:08 am

    This cake was so easy i made it with a baby strapped to my chest. I even messed up a few times and it still turned out delicious.

    I substituted coconut oil for butter in the butter cream because I didn’t have any unsalted butter and it turned out amazing!!! it just had to spend some extra time in the fridge before it could be finished as the warm egg whites turned the coconut oil into liquid.

  50. #
    Nicole — March 5, 2020 at 1:18 pm

    Does this frosting crust? If not, is there something I can add to make it crust to use under fondant?

  51. #
    Maria — February 21, 2020 at 5:17 pm

    I made this cake for my son’s 13th birthday, and it was absolutely fantastic. Everyone loved it. The flavor was incredible and the texture was just right. It also holds up well to the weight of fondant, which not all sponges do. So whether you’re making a simple buttercream covered cake, or a more elaborate multi-tier fondant covered “theme” cake, this is the perfect recipe for you.

  52. #
    TD — February 16, 2020 at 9:00 pm

    Hi Tessa,

    I spent 2019 overcoming the hurdle of baking cakes period. I successfully overcame it.

    This year, I’m trying different styles of cake. What type of cake is this? I bake this successfully all the time now but don’t know what it’s classified as. Is it a butter cake? Is it a foam cake?

  53. #
    Beth — February 8, 2020 at 5:57 am

    Hi Tessa – I’m confused by this recipe and hope you can help! From what I have learned, recipes calling for natural cocoa are usually leavened by baking soda vs. Dutch process cocoa powder leavened by baking powder. This recipe calls for Dutch process but uses baking soda? And I read in the reviews that if you do use natural instead, to eliminate the vinegar, which confuses me more? Help! Thanks

  54. #
    Judith — January 28, 2020 at 6:14 pm

    I followed this as best as I could, so it took a little longer than expected. I made it for a friend in need and her husband has been raving about it since! And she’s already asked me to make it again. I only has a small piece but it was delish! And I want to try it again! But this time I think I’ll make the buttercream with milk chocolate instead of semisweet.

  55. #
    Kristin — January 3, 2020 at 8:23 pm

    Hello.Can I double this recipe and get the same results?

  56. #
    Kristin — December 30, 2019 at 11:44 am

    Can I double the cake recipe and the Swiss meringue frosting?

  57. #
    Sanchita — December 14, 2019 at 7:20 am

    Came out so well . Made it without the frosting. Thank you for such a wonderful recipe.

  58. #
    Betty — December 10, 2019 at 1:04 am

    Can I make this cake using a 9 x13 inches pan instead? Thanks

  59. #
    The Baking ChocolaTess — November 27, 2019 at 10:37 pm

    Can chocolate chips be added to this recipe?

  60. #
    Tamra — November 26, 2019 at 5:43 am

    Made this today using GF flour (half Bob’s, half one-to-one). Added a little xanthan gum, replaced sour cream w/greek yogurt, using only 3/4 cup. They baked beautifully in 38 minutes. I was looking for a more-chocoately cake than one with only cocoa powder and I think I found it. Thanks for the recipe!

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