Homemade Chocolate Cake Recipe

Homemade Chocolate Cake

This classic recipe combines delicious moist chocolate cake layers with rich, silky chocolate buttercream. It's the only chocolate cake recipe you'll ever need!

There are few things more comforting in this world than good old fashioned chocolate cake. It is, in fact, one of my most favorite things to eat. The classic chocolate + chocolate combination is really the best.

I am so excited to share my favorite chocolate cake recipe with you. It's subtle yet powerful, with a perfect crumb, and full of flavour. I've been using this for years and love it. The best part? Very easy to mix together and cook to perfection every time.

Whether you're celebrating a special occasion or satisfying a chocolate craving, this recipe is all you need.

How to make the best chocolate cake
This recipe uses a simple mixing method and simple ingredients. You don't have to worry about spreading butter and sugar or switching flour and milk. only you:

Mix the dry ingredients
Mix wet ingredients
Mix them together and bake them
You can make this cake either with a stand mixer or by hand using a large bowl or two.

If you prefer, you can use hot coffee instead of hot water. It is commonly used in this type of recipe and helps enhance the chocolate flavor a bit. I'm usually too lazy to make coffee and find the hot water version absolutely delicious. Alternatively, you can dissolve 1 tablespoon of instant espresso powder in hot water.

Curd is essential for this recipe and cannot be replaced with regular milk. If you don't have buttermilk at home, read the FAQ section below on how to make your own.

Cake Tip!

The cake batter will be very runny and fluffy. It's normal! The batter also rises a lot, so make sure you don't fill the molds more than about half full.

Frequently Asked Questions

How can I convert this recipe?

  • You can use this recipe to make a 3-tier 6 cake, but make sure the cake pans are 3 inches tall. Or use this recipe here.
  • To make cupcakes, all you have to do is reduce the baking time - start checking in 15 minutes or so. Recipe makes 18-24 cupcakes, depending on size.
  • For other transfers go here. Baking time may vary depending on the size of the pan.
Can I do this in advance?
  • Chilled cake layers can be baked in advance, double wrapped in plastic wrap, and frozen for up to 3 months. Take it 2-3 hours before collection.
  • Garnishes can be placed in an airtight container and refrigerated for 1 week or frozen for 3 months. Bring it to room temperature and recharge before use.
  • Ready-made cake (whole or cut and sealed) can be frozen for up to 3 months.
  • Can I get the measurements in weight/grams?

  • There is a metric option on the recipe card. If you click on it it will convert everything to grams.
  • This conversion is done automatically and I can't guarantee the accuracy but many readers have been successful in using the scaling option for this recipe.
What if I don't have cocoa powder the Dutch way?
  • I like to use Dutch-style cocoa powder in all of my chocolate recipes, but most types of cocoa powder will work just fine.
  • Some of the acids have been removed from the Dutch process and it produces an overall richer flavour. Again, using regular cocoa powder here will not make or break the recipe for using cocoa powder.
What if I don't have curd?
  • Curd is not optional and cannot be substituted for milk as it will affect the overall result.
  • For best results, use real milk, but if you don't have any, you can make your own at home by combining 1 cup of milk (ideally whole milk, but I often use 1%) with 1 tablespoon of juice. lemon or vinegar and let it sit for 10 minutes.
Can I use hot coffee instead of hot water?
  • You'll often see this type of chocolate cake recipe using hot coffee instead of hot water in the mixture, and you can use either.
Does sugar mix with dry or wet ingredients?
  • I combine granulated sugar with dry ingredients.

Tips for making homemade chocolate cake recipe

  • Cake batter will be very runny and fluffy. It's normal! It also rises quite a lot, so be sure not to fill the pans with more than half full or so.
  • If you prefer to use American-style buttercream with this chocolate cake, you can double up on this Easy Chocolate Buttercream Frosting recipe.
  • I used a 1 meter tip to create a garnish effect on the side of the cake.
  • Be sure to use room temperature ingredients unless specified.
  • I love to make my own cake pops using the homemade cake version method and streak with parchment paper.
  • Be sure to check out my Swiss Meringue Buttercream post for tips and troubleshooting.
  • Learn how to keep your cake moist with simple syrup.
  • To help ensure cake layers bake beautifully and flat, check out our How to Bake Flat Cake Layers post!


Chocolate cake:
250gm all-purpose flour
400 grams granulated sugar
Sifted sifted 64 mcg of Dutch-processed cocoa powder
9 6/7 ml baking soda
5 ml baking powder
5 ml salt
109g vegetable oil
240g of milk at room temperature
236g of hot water or hot coffee
2 large eggs, room temperature
9 6/7 ml vanilla
Swiss Chocolate Buttercream:
6 large egg whites
400 grams granulated sugar
454 g unsalted butter, room temperature
283g good quality dark chocolate, melted and cooled
Chocolate curls or sprinkles


Chocolate cake:
Preheat oven to 350°F, grease two 8-inch cake pans and sprinkle with cocoa powder. Line the bottom with butter paper.
Place all dry ingredients in the bowl of an electric mixer fitted with the paddle attachment. Stir until smooth.
In a medium bowl, whisk together all wet ingredients (pour the hot water/coffee slowly so the eggs are not set).
Add wet ingredients to dry and mix over medium heat for 2-3 minutes. The mixture will be very thin.
Divide the mixture evenly into your prepared pots. I used a kitchen scale to ensure the mixture was evenly distributed.
Bake for 40-45 minutes or until a cake tester comes out clean.
Cool for 10 minutes in pans, then turn on cooling rack to cool completely.
Swiss Chocolate Buttercream:
Place the egg whites and sugar in the bowl of a stand mixer, and beat until combined.
Place bowl over a double boiler on the stovetop and whisk constantly until mixture is hot and grainy to the touch (about 3 minutes). Or it registers 160 degrees Fahrenheit on a candy thermometer.
Place bowl on your stand mixer and beat on medium-high until meringue is stiff and cooled (bowl no longer warm to the touch (about 5-10 minutes)).
Switch to the paddle attachment. Slowly add the butter cubes and mix until smooth. **
Add the cold melted chocolate and beat until smooth.
Place a layer of cake on a cake stand or serving plate. top with approx. 1 cup buttercream spread evenly. Put the second layer on top and lay a thin layer of crumbs on the cake. Chill for 20 minutes.
Put a cup of decorating cream on the face and distribute it evenly. Smooth out the sides and flatten the top, then use a large spoon to make a circular pattern on top.
Using a piping bag fitted with a 1 meter head, line rows of icing around the cake starting at the bottom. Use even pressure as you rotate the turntable. Continue working your way to the top of the bun, making sure to align all the seams at the back.
Decorate the top with chocolate braids, pearls, and foil, if desired.


Wipe down the mixing bowl and whisk with lemon juice or vinegar to make sure that it is completely free of fat and that there is no trace of yolk in your whites, or the meringue will not solidify.

** Buttercream may look curdled at some point. Keep mixing until completely smooth. If it looks like soup, put it in the fridge for 20 minutes and recharge.
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