Cakes & Cupcakes
The Best Chocolate Layer Cake
February 15, 2026
I’ve tested my fair share of chocolate cakes over the years and what I wanted most was a recipe that […]
I’ve tested my fair share of chocolate cakes over the years and what I wanted most was a recipe that felt classic but indulgent – moist enough to feel bakery-worthy, sturdy enough to stack beautifully, and impressive enough to bake for any occasion. This is that cake. If you’re looking for the Best Chocolate Cake recipe, this one delivers everything you want in a homemade chocolate cake: rich chocolate flavor, soft, tender crumb and a frosting you can’t help but eat by the spoonful.
Why you’ll love this cake
This recipe is as easy as they come – made in one bowl with just a handful of pantry staples and topped with a swoon-worthy frosting that will quickly become your all-time favorite. Here’s a few reasons why you’ll love this cake:
Deep chocolate flavor. Rich, dark, decadent flavor in every bite. A chocolate lover’s dream!
Soft, moist layers. This cake stays indulgently rich and moist for days after it’s made.
Frosting that spreads like a dream. You’ll fall fast in love with this silky smooth chocolate buttercream. It’s TOO good!
Perfect for any occasion. Perfect for birthdays, Valentine’s Day, Father’s Day – or just because it’s Tuesday! Add sprinkles and candles for the ultimate treat.
Ingredients
This easy chocolate cake comes together in a pinch with simple ingredients that I bet you already have in your pantry. And the best part is it comes together in one bowl. Here’s what you’ll need:
- Flour
- Sugar
- Eggs
- Oil
- Chocolate
- Cocoa powder
- Sour cream
- Vanilla
- Salt
- Baking powder & soda
- Milk
How to make the best chocolate layer cake
You’ll need a bowl and a whisk to make the cake batter and a stand mixer or handheld electric mixer to whip up the chocolate frosting. Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Place the chopped chocolate in a medium bowl. Pour the hot water over the chocolate. Let sit for 5 to 10 minutes and then stir until smooth and shiny. Set aside.
Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Make a small well in the center of the dry ingredients.
Step 3: To the well add the sugars, eggs, oil, milk, sour cream and vanilla. Whisk to combine but do not over mix. The batter will be a bit lumpy.
Step 4: Pour the melted chocolate mixture into the batter and whisk to combine.
Step 6: Divide the batter between two 8 inch cake pans that have been coated with non-stick baking spray and lined with parchment paper on the bottom. Pro-tip: use a digital kitchen scale to weigh each cake pan to be sure the layers are equal.
Step 7: Bake the cakes at 350°F for 25 to 28 minutes. The cake is done when the edges begin to pull away from the pan and a toothpick inserted in the center of the cake comes out clean or with a few crumbs remaining. Do not overbake or the cake will be dry.
Step 8: Remove the pans from the oven and cool on a wire rack for about 30 minutes. Invert the cakes onto a wire cooling rack and cool completely before frosting.
Tips for moist chocolate cake
Use room temperature ingredients. You know the drill my friends. For a smooth, lump free batter be sure your eggs, milk and sour cream are at room temperature. For best results, take your ingredients out of the fridge about an hour before mixing the batter.
Do not over mix your batter. This cake comes together with just one bowl and a whisk, no fancy mixer necessary. Don’t be tempted to over mix your batter or the cake will bake up dense and gummy.
Use high quality cocoa and chocolate. This classic chocolate layer cake is pure chocolate heaven. Break out the high quality chocolate and cocoa for maximum chocolate deliciousness.
Weigh your cake layers. To ensure your cake bakes up into two even layers, weigh your cake pans with the batter inside and adjust accordingly so that each layer contains an equal amount of batter.
Do not over bake. No one likes a dry cake so keep an eye on your oven. Every oven runs differently but my cakes were fully baked in 25 minutes. The cake is done with the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out with just a few crumbs remaining.
How to make the best chocolate buttercream frosting
A great chocolate cake deserves a frosting that’s equally delicious – rich, delicious and perfectly sweet (but not too sweet!). This chocolate buttercream comes together quickly and creates that swoopy, bakery-style finish that makes a layer cake feel extra special. It’s so good you’ll be eating it by the spoonful!
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter until light and fluffy, about 2 minutes.
Step 2: Add the vanilla and salt, mixing to combine.
Step 3: Sift together the powdered sugar and cocoa powder and then add it to the butter a half a cup at a time. Mix on low speed until the sugar and cocoa are fully incorporated. Increase to medium-high and mix until light and fluffy. Scrape down the sides of the bowl.
Step 4: Add the melted chocolate and mix on low speed for one minute. Increase the speed and mix until the frosting is light and fluffy. Remove the bowl from the mixer and use a large spatula to smooth the frosting and knock out any air bubbles. Once the cake is completely cool, frost as directed.
How to assemble a layer cake
Start with completely cooled layers. Warm cake and buttercream frosting don’t mix. Give the cake time to cool so that everything stacks neatly.
Keep the layers level. If the cake bakes up slightly domed, use a serrated knife or cake cutter to level the tops before assembling. Even layers make the cake look like it’s straight from a bakery.
Apply a thin crumb coat first. A light layer of frosting locks in crumbs and makes the top coat smooth and swirly.
How to store and freeze chocolate cake
This chocolate cake keeps beautifully, which makes it perfect for baking ahead or saving a few slices for tomorrow’s dessert. If you’re storing the cake at room temperature, keep it covered so the layers stay soft and moist. For longer storage, the layers freeze surprisingly well – just wrap them tightly in two layers of plastic wrap and store flat in the freezer until ready to frost and serve. That way, you’ll be able to enjoy chocolate cake without starting from scratch.
FAQ’s: Baking the best homemade chocolate cake
Yes. You can use either 8 or 9 inch rounds for layer cakes or pour all of the batter into a 9 x 13 inch pan for a sheet cake. The batter also works well for cupcakes. Fill the liners just 2/3 full for best results. If changing the pan size, bake at the same temperature but check for doneness earlier.
For best results, divide the batter evenly using a scale, tap the pans gently to release any air bubbles, and let the layers cool completely before frosting.
A combination of milk, sour cream and oil help to create a soft, tender crumb that stays rich and moist for days.
Absolutely! Freeze the cake uncovered until firm to the touch. Then wrap in two layers of plastic wrap and freeze for up to 2 months. Defrost in the refrigerator overnight.
Dry cake is usually due to overbaking or adding too much flour. Be sure to measure the flour carefully (I recommend a digital kitchen scale) and pull the cake from the oven when a few moist crumbs remain on the toothpick.
This is the only chocolate cake recipe that you need in your back pocket for all of the cake eating occasions life brings your way. It’s perfect for birthdays and anniversaries, welcome-homes, and Sunday suppers. I think just-because-it’s-Tuesday is reason enough to enjoy a slice of this pure chocolate heaven.
Happy baking, chocolate lovers!
If you love this Chocolate Layer Cake, you’ll also love:
The Best Chocolate Layer Cake Recipe
The BEST chocolate layer cake recipe — rich, moist, and easy to make with rich chocolate flavor and swirls of luscious chocolate frosting. The perfect homemade cake for every occasion!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 8-inch rounds
- Category: Cake
- Method: Baking
- Cuisine: American
Ingredients
For Cake
- 2 ounces semi-sweet or bittersweet chocolate, chopped
- 3/4 cup boiling water
- 1 3/4 cups (220 g) all-purpose flour
- 2/3 cup (65 g) Dutch-process cocoa
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 2 large eggs, plus 1 egg yolk, room temperature
- 1/2 cup vegetable oil (or any neutral oil like canola or grapeseed)
- 1/2 cup full fat sour cream, room temperature
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla
For Chocolate Frosting
- 4 ounces dark or bittersweet chocolate, melted and slightly cooled
- 1 1/2 cups (340 g) unsalted butter, room temperature
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 2 1/4 cups (270 g) powdered sugar, sifted
- 1/2 cup (50 g) unsweetened cocoa powder, sifted
Instructions
- Preheat the oven to 350°F. Spray the bottom and sides of two 8 x 8” round cake pans with non-stick baking spray and line the bottoms with parchment paper rounds. Set aside.
- Place the ¼ cup chocolate in a small bowl. Pour the boiling water over the top of the chocolate. Let sit while you mix the batter.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Make a well in the center of the ingredients.
- Add the granulated sugar, brown sugar, eggs, egg yolk, oil, sour cream, milk and vanilla. Whisk to combine well.
- Whisk together the chocolate and boiling water until smooth. Add the melted chocolate to the batter and use a large spatula or wooden spoon to mix well. Do not over mix.
- Use a scale to divide the batter evenly between the two prepared cake pans. Tap each pan firmly on the counter to release any air bubbles.
- Bake on the center rack of the oven for 25 to 28 minutes. The cake is done when the edges of the cake begin to pull away from the sides of the pan and the center springs back when lightly touched. A toothpick inserted into the center of the cake should come out clean or with a few crumbs remaining.
- Remove the pans from the oven and set on a wire rack to cool. Cool the cakes in the pans for about 10 to 15 minutes before inverting the pans and releasing the cakes. Peel the parchment paper from the bottom of the cakes.
- Cool on a wire rack for at least one hour before adding frosting.
- To make the frosting, mix the butter on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 1 to 2 minutes.
- Add the vanilla and salt, mixing to combine.
- In a medium bowl, sift together the powdered sugar and cocoa powder.
- Slowly add the sugar and cocoa to the butter ½ cup at a time, mixing on low speed to incorporate. Once all of the sugar has been added, increase the speed to medium-high and beat for 1 to 2 minutes. Scrape down the sides of the bowl.
- Add the cooled melted chocolate and mix on low speed until incorporated. Increase the speed to medium high and beat for 1 minute until light and fluffy. Scrape down the sides and bottom of the bowl to remove any air bubbles.
- To assemble the cake, level the tops of each round if needed.
- Place one cake layer on a plate or cake platter and top with about ¾ to 1 cup of frosting. Use a spatula to spread the frosting evenly across the top.
- Top with the second cake layer. Using an offset spatula, spread the remaining buttercream over the top and sides of the cake. Use a bench scraper or offset spatula to smooth the sides and top of the cake.
- Place any additional frosting in a piping bag fitted with a large decorative tip. To decorate, add swirls or dollops to the top perimeter of the cake as desired.
Notes
The cake rounds should bake up flat on top. If they do dome a bit, level the tops of the cakes before assembling.
If you do not have sour cream, substitute with an equal amount of full-fat Greek yogurt.
Store the cake tightly covered at room temperature for up to 4 days.
May be frozen.
Recipe originally posted April 2020.
Recipe by Heather Mubarak | Home By Heather
Photography by: Meg McKeehan
9 Comments
Anonymous
January 16, 2022 at 2:59 amHey, how do we store the cake and for how long ?
Heather Mubarak
January 17, 2022 at 6:14 pmFor maximum freshness, store the cake tightly covered at room temperature for up to 4 days.
Niki
August 15, 2020 at 3:29 amAre there any egg substitute for this cake as my family doesn’t eat eggs
Heather Mubarak
August 17, 2020 at 6:53 amHi. I haven’t made this cake using an egg substitute so I cannot speak to how it will turn out. If you try it, I would love to know how it goes!
Tayler
May 17, 2020 at 12:06 amCan you make this recipe as a single round cake with a 9-inch pan? Would I just halve the entire recipe?
Sobia
April 29, 2020 at 3:53 pmCan you use vegetable/sunflower oil instead of canola? X
Heather Mubarak
May 8, 2020 at 11:55 pmYes, any neutral oil will work. Enjoy!
LuAnn
April 28, 2022 at 5:59 amI’m surprised there isn’t more comments. Because this cake looks AMAZINGLY DELICIOUS. My question is. Can this cake be made in a 13×9 baking pan? I see so many cake recipes made as a 2 or 3 layer cake. But hardly ever see it made in a 13x 9 pan. Thanks for sharing and posting this delicious cake recipe.
Heather Mubarak
April 29, 2022 at 6:50 pmI’m thrilled to hear you loved this cake as much as I do! And yes, it can be made in a 13 x 9 inch pan!