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.
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Hi. If I wrap and freeze the layers for a couple of hours, do I frost right away or do I let it come to room temp first? Tks Rose
Hi Rose, We like to thaw the cake layers while wrapped, when condensation forms on the wrap, we unwrap and let come to room temperature. We then add the filling and wrap the unfrosted tier in plastic wrap, place a lightweight book on top of the tier to settle the cake. I would settle for at least 2 hrs. Settling the cake will eliminate bulges that could occur. Once settled, we crumb coat with a thin layer of frosting and then add the final coat of frosting. I also want to add that for carved or sculpted cakes we like to carve and crumb coat the cake when it is partially frozen....then add the final coat of frosting. If you need to smooth your buttercream with a Viva paper towel, the final coat of frosting will not crust properly on a cold cake, it must be at room temperature for smoothing. If you would like to watch Melissa's video on How to bake a cake from start to finish, it is in the video section under The Basics.
Hi I have tried this recipe it tasted so yummy however the cake shrank in highest I have followed the instructions and in use weighing method I have used 2x8 inch square
Hi tried this recipe this weekend and the cake was so soft, moist, and tasted amazing. I made half a batch and used 2x6"x2"pans. I cooked it at 150 Celsius for around 40 mins and it cooked lovely, although I wonder if I raise the temperature a little, it might cook quicker?. I have never used the reverse mixing method before, but have to say I love it!.....I usually use the creaming method, but found the reverse mixing so easy to follow. I want to make an 8"x 3 layer cake, crumb coat with buttercream and then add fondant, my question is will this cake take the weight of fondant?. I am hoping it will, as I have tried many different chocolate cake recipes, looking for my perfect cake and think this is it. Love the way you give actual mixing times....often wondered exactly how long I should be mixing for, this is so helpful. Thank you for all the lovely recipes and tips
Hi Helena, Thank you so much for your nice comments. We are so happy you like the cake. Yes, you should have no problem covering this cake with fondant.
Hi few questions regarding the chocolate cake scratch receipe
I am using bleached all purpose flour anything to adjust ?
Also I am using alkali zed Dutch processed coco powder also anything to adjust?
Also is it OK to double the receipt
Hi Mariam, Using bleached all purpose flour is fine for this recipe. You should not use Dutch process cocoa in this recipe. I am not sure how to adjust the recipe for Dutch process. Here is a link about the two types of cocoa, http://joythebaker.com/2013/10/baking-101-natural-vs-dutch-processed-cocoa-powder/. I have not doubled this recipe, I think it would be fine, but I have not tested it.
Hi Melissa, question regarding the scratch chocolate cake. Is it possible to back this cake in a sheet pan. Do I need to adjust temperature and time. FYI I live by the sea and it's very humid and warm here.
Thank you in advance
Hi Melissa,
Another question but this is regarding fondant. As I stated earlier I live by the sea and its warm and humid here. I made " Michelle fosters" fondant recently which has milk in it. I have kept it at room temperature. Question is, is it safe to keep fondant at room temperature or should I refrigerate it.
Thank you again.
Hi Momenat, Yes, you can bake this recipe in a sheet cake pan. For a 9x13, bake at 350 degrees for 35 to 40 minutes. Cover the top of the cake with aluminum foil toward the end of baking time if you think the top will get too dark. You could put 2 rose nails in the center of the pan for more even baking. This recipes makes 9 cups of batter and you will need 7 cups for the 9x13 pan. You could add a little more batter to the pan or use the extra for a few cupcakes. Don't fill the pan more than 2/3 's full. I am not familiar with Michelle Foster's fondant. Maybe that question is answered on her website. Some fondants do well with refrigeration and other do not. I would think the shelf life would not be very long if it contains milk, especially under warm conditions.
Hi Melissa. I made this cake in a 13x9 dark metal pan at 325degrees. It asked with a slight dome in the center. When I turned it out on to the plastic wrap it developed huge cracks all the way through. I wrapped it quickly and froze it for a day, hoping to stop the cracks from reaching the edges. It broke anyway into huge chunks. I tried to frost it together because it was for family. Didn't work.
The cake is absolutely delicious with a capital 'D'. Help me out please, because I really want to keep this in my go-to file