Give this "Best Ever Chocolate Cake" a try and you'll quickly understand how it got its name! This moist, chocolatey cake is great for any occasion, big or small!Jump to Recipe
When I think about my favorite desserts, there are always three things that come to mind: Ice cream, apple crisp and chocolate cake. However, I'll admit that when it comes to cake, I'm pretty particular!!
To me, a chocolate cake must be moist, full of fudgy flavor and perfectly dense. And I can promise you than this cake hits the mark on all of the above!! If you've been searching and searching for the perfect homemade chocolate cake recipe, good news - you've found it! Seriously. Give this one a try and you won't look back!
How to make a homemade Chocolate Cake
This recipe makes a moist and fudgy cake baked in a 9x13" pan. You'll start by prepping your pan by greasing it with cooking spray. Also, you'll want to turn the oven on so it's nice and hot by the time the cake goes into the oven.
Then, you're going to mix together the dry ingredients in one bowl and the wet ingredients in another bowl. If your cocoa powder looks clumpy at all, I'd recommend sifting it so you don't have pockets of dry cocoa powder throughout.
Next, you'll pour the wet ingredients into the dry ingredients and mix. Be sure to scrape down the sides of the bowl a time or two to make sure everything gets well-incorporated. Pour the batter into the pan.
Time to bake!! As I mentioned above, make sure your oven is preheated before putting the cake into the oven. Then, set your timer for 28 minutes and check to see if it's done. How do you know if the cake is done? Stick a toothpick into the center of the cake and pull it out.
If the toothpick is clean or has just a few moist crumbs, it's done. If it's a bit gooey, it'll need more time.
Lastly, you'll let the cake cool and then frost it with your favorite frosting. Here are a few I'd recommend:
My Glossy Chocolate Frosting is my favorite. It's silky smooth, fudgy and not-too-sweet. It's what I use for my Matilda Chocolate Cake!
Chocolate Whipped Cream Frosting is another delicious option! This one is light and fluffy - the perfect contrast to this moist, fudgy cake! (Simply use the recipe in the link, but use chocolate pudding mix instead of vanilla)
A classic chocolate buttercream is always a good choice!! It's rich, but soooo tasty!
Of course these are just a few options for chocolate frosting. Vanilla frosting would also be wonderful, as would a peanut butter frosting, or how about a caramel buttercream?! Sooooo many possibilities!
Other Favorite Chocolate Cake Recipes
Homemade Chocolate Layer Cake - Similar to this one, but baked in layers and coated in a chocolate buttercream. Also super moist and perfectly dense!
Matilda Chocolate Cake - This is a chocolate layer cake too, but with a beautiful, not-too-sweet glossy chocolate frosting. Looks just like the cake from the movie, Matilda!
Chocolate Zucchini Cake - This sheet cake is perfect during zucchini season!! It's easy to put together and has a simple frosting poured overtop!
Moist Chocolate Bundt Cake - This cake is a chocolate lover's dream! It starts with a cake mix and pudding packet, is rich and perfectly dense with a thick layer of fudgy icing!
Chocolate Peanut Butter Poke Cake - This cake, my friends, is a MUST! Starts with this yummy cake, then gets dolled up with a peanut butter filling and topped with a flavored whipped cream.
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Best Ever Chocolate Cake
- 9 x 13" pan
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1 cup hot coffee
- Preheat oven to 350°F and grease a 9x13" pan with cooking spray.
- In a large mixing bowl or bowl of a stand mixer, add the flour, sugar, cocoa powder, salt, baking powder and baking soda; stir to combine.
- In a separate bowl, whisk together the oil, buttermilk, eggs and vanilla. Slowly add the coffee (while whisking) and mix until combined.
- Pour the wet ingredients into the mixing bowl with the dry ingredients.
- Stir until well-mixed, scraping down the sides of the bowl a time or two.
- Pour the batter into the prepared pan.
- Bake for 28-32 minutes, or until a toothpick comes out clean (or with a few moist crumbs).
- Let cool completely before frosting.