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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Hi, Bebe! Thank you for your reply. :) Tried it again before I saw your comment. Still with two pans only. Still with the parchment collar. I don't grease the parchment at all, except on the bottom and sides so the parchment can stick. I used the paddle attachment this time (used the whisk the first time), and turned the cakes out as soon as I took them out of the oven, as I read somewhere exactly what you said about moisture forming inside the pan. They're perfect! They're each about 2 1/4" tall, and they did crack a bit on the tops, but that's okay. They're tall enough that I can stand to trim the tops off. I'm so happy! I was using a doctored box recipe, and I'm really trying to bake from scratch only, so I really wanted to love this recipe, and now I do! Thank you again!
Hi Michelle, It's good to hear from you that the second try was successful. It is great that you were able to solve what caused the problem. Just want to mention that when you you have a fragile cake recipe, it is best to let it cool a bit in the pan because turning out the cake when it is very hot could cause it to break or crack. It does not sound as through the crack in the top of your cake is a problem, since you can trim it off......glad all ended well.
Thanks, Bebe! I was so nervous about the moisture, but I may let them cool a few minutes next time. I set a timer, and never let my cakes cool more than ten minutes.
Can you make this in a 13by 9 sheet pan? If you makes cupcakes can you use paper cups? Any recommendations doing either?
Hi Sandra, Yes, you can make this recipe in a 13 x 9 pan. This recipe makes 9 cups batter and you will only need 7 to 8 cups for your 13 x 9 pan. Using 2 rose nails in the pan will make it make more evenly. Are you familiar with using rose nails? Yes, you should use paper liners if you make cupcakes. Hope all goes well.
Me again lol! I just added the first half of the egg mixture, and realized I forgot to add the butter to the dry mixture first. Yikes! Is there any way to save it, or should I just start over?
No I am not familiar with rose nails ? What are they? Thanks for your response!
HI Michelle, I'm sorry for the delay, we are actually on the family vacation this week and are not online as often as usual. I'm sorry but method is important in this recipe so no way to save it .
Hi, Bebe. I figured it was hopeless, and started all over lol. Thank you. Please, enjoy your vacation!
Melissa, I can not thank you enough for this recipe, This is now the official dessert for our family parties. Thanks a lot God bless you.
@Fanny- I'm so happy to hear it! Thanks so much for the feedback! xo
I am making a grooms cake for my daughters wedding and would like to try this recipe. I'm using a half sheet pan (12x18). I'd like to make the cake 2 layers. Could I double the recipe for each of the two layers? I would make 2 separate double recipe layers. Do you think this recipe would work for this application?