Easy Moist Homemade Chocolate Cake Recipe

Decorate the outside of the cake or keep it simple with chocolate shavings around the base. This cake pairs perfectly with a large scoop of vanilla bean ice cream or a tall glass of milk. Utterly sublime.

It’s no secret we’re obsessed with chocolate at my home, and over the years I’ve shared dozens of chocolate-filled recipes (these Oreo Balls or Icebox Cake are favorites on the site). Today, I’m excited to finally share the absolute-best homemade Chocolate Cake I’ve ever tasted. And this gem of a recipe comes from some of my favorite people — Maria and Josh over at their blog, Two Peas and Their Pod.

They recently released a cookbook, Two Peas & Their Pod, and if you haven’t gotten a copy yet, let me tell you how much you need one! It is filled with simple and delicious recipes, gorgeous photography for each recipe, and has the prettiest cookbook cover I think I’ve ever seen. Maria and Josh are sharing their favorite everyday recipes from their kitchen and I’m certain you’ll find dozens of recipes to love. My favorite part of the book is her “entertaining” chapter where Maria shares dozens of foodie party ideas — classy and kid friendly. Congrats Maria, Josh, and boys; the book is beautiful! ❤

Moist And Fudgy Chocolate Cake

And if you get your hands on the cookbook (or already have it), be sure to leave a comment and tell me your favorite recipe from the book!

The most important ingredient for Chocolate Cake is the cocoa powder. You want to use a good, high quality Dutch-process cocoa powder. And the better the cocoa powder you use, the better this cake turns out! This is my favorite cocoa powder and what I use in this recipe.

Dutch-process cocoa is made differently than natural (regular) cocoa. Dutch-process is much, much darker than natural. It has a deeper, more intense flavor (kind of like milk chocolate versus dark chocolate), due to a process that amplifies the acidic nature of the roasted cacoa beans. Recipes using Dutch-process cocoa generally use baking powder instead of baking soda, because of that higher acid content. Using the correct cocoa powder in a recipe makes a real difference in the final product! [/quick tip]

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I tried this chocolate cake recipe in 8- and 9-inch pans and the cake sank a great deal in the larger pans. While I haven’t tested this cake in other sizes (or pans not meant for cake), I assume there would be similar results. Stick to 8-inch cake pans for best results. Here are the exact cake pans I use.

While we’re talking about cake pans, you’ll also want to make sure you line the cake pan with parchment paper. This cake is so fudgy and moist that if the bottom isn’t lined, the cake won’t come out nicely (I speak from experience!).

Using incorrect ingredients (a natural cocoa powder, for example), over mixing the batter, or baking the cake too long or at too high of a temperature (incorrectly calibrated oven) can result in a dry cake. To make a cake moist, be sure to use Dutch-process cocoa powder and follow baking directions carefully in a calibrated oven.

Moist And Fudgy Chocolate Layer Cake

When making a layered cake, it’s important to make sure you are dividing the batter equally between the cake pans. It’s important for the cake to look even and pretty, but even more importantly, the layers need to bake evenly. The easiest way to confirm the layers are even is to weigh them!

Pour even amounts into each pan and then check the accuracy with a kitchen scale. Adjust the batter in each cake pan so that each pan contains perfectly even amounts.

Finished cake: Store Chocolate Cake at room temperature, tightly wrapped with plastic wrap, or under a cake dome for up to 3 days. The finished and frosted cake doesn’t freeze and thaw well.

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Make ahead/Freezing: Carefully wrap the cooled cake layers in plastic wrap and refrigerate for up to 2 days. You could also freeze them wrapped in plastic wrap for up to 1 month. Defrost in the fridge for 24 hours before frosting and assembling.

Three layers of moist and rich Chocolate Cake are frosted with an incredible chocolate buttercream frosting, made with three kinds of chocolate.

Note 1: Cocoa powder: The cocoa powder must be Dutch-process (not natural cocoa powder) for this cake. Otherwise it will end up dry and bland. See blog post for my recommendation on cocoa powder. 

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Serving: 16 slices | Calories: 1213 kcal | Carbohydrates: 199 g | Protein: 7 g | Fat: 48 g | Saturated Fat: 26 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 13 g | Trans Fat: 1 g | Cholesterol: 119 mg | Sodium: 506 mg | Potassium: 326 mg | Fiber: 6 g | Sugar: 174 g | Vitamin A: 1071 IU | Vitamin C: 0.02 mg | Calcium: 87 mg | Iron: 4 mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ or leave me a comment below.The Most Amazing Chocolate Cake is moist, decadent, chocolatey perfection with a batter that is made in just one bowl. With thousands of rave reviews, this is the chocolate cake you've been dreaming of!

Sturdy Yet Moist And Fluffy Chocolate Cake

Indulge in the ultimate chocolate experience with The Most Amazing Chocolate Cake. Moist, rich, and made in a single bowl, this chocolate cake has received thousands of rave reviews. Satisfy your chocolate cravings with the chocolate cake of your dreams.

Are you ready for the most heavenly chocolate cake you’ve ever tasted? After years of testing, we have finally perfected the ultimate chocolate cake recipe. This rich, fudgy chocolate cake will melt in your mouth with every bite. Its fluffy, moist crumb is coated in a thick layer of decadent chocolate frosting, making it a true indulgence for chocolate lovers. And the best part? It’s so easy to make, with just one bowl for the batter.

Our recipe has been tried and loved by tens of thousands of people worldwide, all of whom agree that it is the most amazing chocolate cake ever. In fact, it has gained the nickname “The Matilda Cake” because it resembles the decadent cake eaten by Bruce Bogtrotter in the movie Matilda.

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Buttermilk is a liquid that is left over after churning butter. It is an important ingredient in this recipe due to the way it interacts with other ingredients. Buttermilk can be easily substituted with a mixture of milk and vinegar or lemon juice, or with almond or soy milk and white vinegar. You can also find more in-depth information on how to make a buttermilk substitute in this post.

Yes, you can make this recipe dairy-free. Simply add 2 tablespoons of white vinegar to almond or soy milk, let it stand for 5 minutes, and use the mixture in place of the buttermilk. You can also use a dairy-free frosting option for the frosting.

Yes, you can easily adapt this recipe to be gluten-free by using a “Cup for Cup” gluten-free flour blend in the same amounts as the regular flour called for in the recipe.

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This chocolate cake recipe yields approximately 9 cups of batter total, or 3 cups for each of the 9-inch layers. Here are some popular pan sizes and the approximate amount of batter needed for each individual pan:

As a general rule, cake pans should be filled 2/3rds of the way full for cake baking, unless otherwise specified in the recipe.

It’s always a good idea to check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is likely done. You can also gently press the center of the cake with your finger – if it springs back, it is probably ready to be removed from the oven.

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Keep in mind that these are just general guidelines and the actual baking time may vary depending on factors such as your oven’s temperature accuracy, the type of pan you are using, and the altitude at which you are baking. It’s always a good idea to keep an eye on your cake as it bakes and to make any necessary adjustments to the baking time as needed.

Cocoa powder is an important ingredient in many baked goods and can affect the flavor and texture of the final product. It is important to use the type of cocoa powder specified in a recipe, as using the wrong type can alter the balance of flavors and sweetness. There are several types of cocoa powder available, each with its own distinct flavor and properties.

Hershey’s Unsweetened Cocoa Powder was used in this cake recipe as it is widely available to readers. You can also use higher-quality cocoa powders such as Ghiradelli or

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