Chocolate Cake from Scratch
This amazing Chocolate Cake from Scratch is ultra moist and so rich and decadent!
We always get rave reviews from this chocolate cake recipe. It is one of our go-to chocolate cakes for all sorts of fillings and frostings (from Almond Joy Cake and Mint Chocolate Chip Cake to Chocolate Oreo Cake and more.)
Table of Contents
Why we Love It
There are so many reasons to love this amazing chocolate cake. Here are just a few:
- Velvety soft, moist texture
- Decadent and rich cake for chocolate lovers
- Makes plenty of batter for an impressive three layer cake
- Perfect go-to chocolate cake for birthdays and other special occasions
How to make a Scratch Chocolate Cake
*You can find the full, printable recipe for this rich chocolate layer cake further down in this post, but here is a quick rundown of how we made the cake!
- Preheat oven to 350 degrees F.
- Grease and flour three 8 inch cake pans (We often line our pans with parchment paper as well)
- In a mixing bowl, add the dry ingredients: sugar, all purpose flour, unsweetened cocoa, baking soda, baking powder, and salt. Whisk these dry ingredients for 1 minute to blend.
- Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
- In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
- With the mixer on low speed, SLOWLY add about half of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 ½ minutes at medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
- Next, slowly add the cup of hot coffee (prepared instant coffee or brewed) and mix another 30 seconds until blended. The chocolate cake batter will be very runny. Don't worry!
- Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch or a small wooden pick comes out clean or with just a few moist crumbs attached.The cake layers will pull away ever so slightly from the sides of the pan.
- Cool the cakes 10 minutes on a wire rack and then turn out of the pans.
- *Yields approximately 9 cups of batter, plenty for three 8 inch cake pans and a nice, tall cake!
Recipe FAQs
More Chocolate Cakes
Aside from today's rich chocolate cake, we have created many more Chocolate Cakes that we love!
Some of our most popular are: Marble Cake, Chocolate Velvet Cake, German Chocolate Cake, and Black Forest Cake.
Chocolate Cake from Scratch
This moist, decadent classic chocolate cake from scratch is the BEST! This cake recipe uses the Reverse Creaming Method of mixing, creating an extra moist cake with a tight crumb and velvety texture.
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Ingredients
- 2 cups (400g) granulated sugar
- 2 ¾ cup (322g) all purpose flour
- 1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
- 2 teaspoons (10g) baking soda
- ½ teaspoon (2g) baking powder
- ½ teaspoon (2g) salt
- 1 cup 2 sticks (226g) unsalted butter, softened (do not soften in microwave)
- ¼ cup (54g) vegetable oil (we use Canola oil)
- 4 large eggs at room temperature
- 1 cup (220g) milk
- 1 teaspoon (4g) vanilla extract
- 1 cup (220g) hot coffee, it can be instant or brewed
Instructions
- Preheat oven to 350 degrees
- Grease and flour THREE 8 inch cake pans
- In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
- Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
- In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
- Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately ½ of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 ½ minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
- Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
- Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
- Cool the cakes 10 minutes on a rack and then turn out of the pans.
- *Yields approx 9 cups of batter.
- Making cupcakes? Check out our Classic Chocolate Cupcake Recipe (conventional method of mixing for fluffier cupcakes) Holds up well to fondant
Notes
- These cake layers can be wrapped individually in plastic wrap, followed by aluminum foil, and frozen for up to three months.
- Thaw at room temperature, removing the wrapping after 30-45 minutes.
Loved This Recipe?!
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I just finished baking this wonderful cake. I needed a 12" round layer, and was so pleased to see that this recipe yields 9 cups of batter. Needing only 8 cups, I measured out the extra cup (made mini cupcakes with it) and poured it into my prepared pan. It came out perfectly! A perfect rise across the cake, and looks perfect in every way. Having sampled one of the mini cupcakes, I know this is going to be my go-to favorite chocolate cake from now on. It is excellent! Perfect amount of chocolate, great coffee enhancement, etc.
One question: When using a baking core for larger cakes, do you have a preference? I have seen you use what looks like rose nails (know there are special cores that look about like them). Is this your preference for any particular reason? Thanks so much for a great recipe!
Hi Cheryl, Thank you so much for the nice comments on the recipe!! We don't use a baking core for our larger cakes. It is just our personal preference to use rose nails, one or more depending on the size of the pan. We like that it just leaves a small hole when removed.
Is there a reason you shouldn't microwave the butter to soften it? I use this sometimes when I forget to leave it out. Thanks for your time.
Hi Lisa, I say do not microwave because it is so easy to over soften or melt part of the butter. The butter needs to be somewhat cool when added. It is especially important when using the Reverse Creaming Method of baking a cake. Air is incorporated into the butter and sugar when creaming, this will give you a lighter cake. To create and hold the air bubbles the butter cannot be too soft or partially liquid.
I love this chocolate cake recipe! So moist and delicious! I was wondering how many regular size cupcakes this recipe would make? Of the four chocolate cake recipes is this the best for cupcakes?
Hi Nikki, I think it will make 40 or more cupcakes depending on how much batter you use per cupcake. The Chocolate Durable recipe is the only one we do not use for cupcakes. The Chocolate doctored makes a light and moist cupcakes, the Chocolate Sour Cream doctored is slightly more dense but still very good.....and the above recipe when we want a scratch recipe. You might like to watch Melissa's video on how to achieve a dome on your cupcakes. It is from the Cupcake Basics section, here is the link https://www.mycakeschool.com/video-tutorials/cupcake-tutorial-the-basics/
Hello, I live at an elevation over 5,000 feet. Do you know what the high altitude adjustments would be for your recipe?
Hi Melissa, So I need to make a 10" round cake with this recipe- 2 pans of course. Looking at the charts 3-8" rounds should take 12 c battered so should 2 10" rounds, BUT I see above that this makes 9c. Is that right? I guess I'll need to double the recipe. Can I do that or should it be made twice? I'm actually using the older version of this recipe, since it works for me and I love it. Never had a problem with it. Thank you!
Ok, so disregard the commentary above, sorry about that. Can I double the recipe? Using the older version or should it be made twice for 2- 10" rounds?
Hi Paintmycake, I have not tried doubling the recipe so I can't say for sure it will be fine......wish I could. If you do decide to double it, let us know how it goes.
Thanks Bebe. Hah- I just pulled me recipe ( the original scratch version) and I had a written note "Do Not Double- sinks in". There we go.
OK, thanks for letting me know.