This is the BEST chocolate cake! It gets made in one bowl and is everything you want a easy homemade chocolate cake to be: chocolaty, moist and decadent. Whipped vanilla buttercream is the cherry on top! This recipe is really easy for bakers with no experience and for kiddos. This cake is based on the original recipe from Hershey’s. They have created some top shelf chocolate cake recipes over the years!
Give me a simple, classic recipe any day of the week! This old fashioned moist chocolate cake is definitely that! Simple, and to the point – hard core chocolate cake for true chocolate lovers! I’m a big fan of the combination of vanilla buttercream on an easy chocolate cake but if you prefer a chocolate buttercream you can use this recipe.
Need more proof? Check out the comments!!!
“This cake is sooooo delicious! My husband suggested I go into the cake baking business after enjoying his slices! 😉” – Stacey
What Makes This The BEST Chocolate Cake Recipe?
For true greatness a chocolate cake has to be bursting with chocolate – a chocolate lover’s fantasy cake.
It also needs a dense, moist texture. It should not be so dense that it is a brownie – just good and thick and almost on the fudgy side.
Finally, I want a frosting that adds a little something to the cake instead of detracting from it.
My Secret to the Best Chocolate Cake…
This is my version of perfect classic chocolate cake. And I believe I have done it very well… My secret (don’t you love that I tell you all my secrets?) is just a hint of almond flavoring in the cake and the frosting. It is just enough to give an extra layer of flavor to the chocolate.
Don’t get me wrong, I love the plain flavor of chocolate, but adding a little something else can give it a lot of depth and quality.
The whipped vanilla buttercream on top is also simply divine. Hang unto this recipe for your favorite cookies and other treats. It is easy and amazing.
HOW TO BAKE A PERFECT CAKE
Have you ever tried baking a cake and gotten a big old hill? There are two things you can try:
- Buy a good quality cake pan! This helps with heat distribution for even baking.
- Try wrapping your cake pan! I have a tutorial on it here. When I wrap a cake it always rises fully level! This trick has gotten me through 10 years of baking – I love it!
Love Chocolate Cake? This Black Magic Cake with Chocolate Buttercream Frosting is another chocolate cake home run!
MORE CHOCOLATE CAKES TO LOVE
- Chocolate Cake with Ganache and Vanilla Mousse Filling
- Better Than Homemade Chocolate Cake Mix
- Ultimate Chocolate Cupcakes
- Wacky Cake (Depression Cake – No Milk or Eggs)
The Best Chocolate Cake with Whipped Vanilla Buttercream
Ingredients
For The Cake
- 2 cups sugar
- 2 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa or other high quality cocoa or dark cocoa
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1 tsp. salt
- 2 large eggs
- 1 cup whole milk can sub 2%
- 1/2 cup vegetable oil
- 2 tsp. vanilla extract
- 1 tsp. almond extract see note for substitution options
- 1 cup boiling water
For The Whipped Vanilla Buttercream
- 1 cup salted butter room temperature
- 8 cups powdered sugar (this is a 32oz bag)
- 1/8 tsp. salt
- 2 tsp. vanilla extract
- 1 tsp. almond extract see note for substitution options
- 7 Tbsp. whole milk can sub 2%
Instructions
- Tip: A great cake is baked in such a way that it rises flat and doesn't need to be leveled! The sides and bottom will be more tender and the entire cake is taller and more fluffy. See the full tutorial here.
To Bake The Cake
- Put oven rack in the center of the oven. Preheat oven to 350°F.
- Butter the sides of two 9-inch round baking pans and line with a circle of parchment paper. Flour or use cocoa powder to dust the sides of the pans, tap out excess.
- In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil, vanilla and almond extract. Beat on medium speed for 2 minutes.
- With the mixer on low, stir in boiling water ( note that the batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes. Use a knife or metal spatula to loosen the sides of the cake from the pan. Flip cakes unto to wire racks to finish cooling. At this time, gently peel the parchment paper from the bottom of the cake and discard.
To Make The Frosting
- Put all the frosting ingredients in the bowl of a stand mixer. Beat on low until combined, scraping sides and bottom as needed until the frosting comes together.
- Turn the mixer to high and beat for 3 minutes. Scrape the sides and beat an additional 2 minutes on high.
- Frost the cake and serve with coffee or vanilla ice cream.
- Cake Cutting Tip: Use a sharp knife to cut the cake. Try wiping it on a clean, damp cloth between cuts. A clean knife makes a more tidy and pretty slice of cake. Use a cake server to lift pieces of cake off your serving plate.
Notes
Almond extract is a great option in chocolate. It has an almost cherry flavor and brings out the chocolate flavor beautifully. However, not everybody is a fan and you certainly don't have to include it! The extract can be left out of both the cake and the frosting. You can either leave it out all together or you can replace it with vanilla if you want a stronger vanilla flavor in the cake or the frosting or both. Tips on Cake Frosting When the cake has cooled it takes me about 30 minutes to make the frosting and frost the cake. A more casual frosting job will take less time. To smooth the frosting on easily plan to frost the cake as soon as you make the frosting. Also try smearing just a little down all around the sides and top of the cake to make what is called a “glue layer.” Don’t worry about getting crumbs in it. Put your clean frosting over the glue layer for easy but polished look.
This recipe was posted in February of 2017 and updated with new content in May of 2020.
Theresa
Hi,
Did you use whole milk for the cake also?
Thanks.
Mirlandra
I do because that is what I keep on hand for my little guy. I would suggest 2% or whole for the cake.
Theresa
Thanks for your quick reply! 🙂 Glad I asked because we always have skim milk on hand so I will be sure to buy the whole milk for this recipe. Looks so delicious!
Mirlandra
Glad to help! I updated the recipe – I’m sure you won’t be the only person wondering! It is a really amazing cake. One of my favorites of all time. I hope you love it! Stay tuned next week. I just finished taking photos of a scrumptious carrot cake that I will be sharing 🙂
Susan
HI! Do you think this recipe would work for cupcakes too?
Mirlandra
Sorry for the delay! I was in the hospital having our daughter and I’m just catching up now. Yes, this makes wonderful cupcakes! I’m actually making some for a cake walk next month 🙂
Stacey
Has anyone tried making this without almond extract? I am not a fan…
Mirlandra
Almond extract is a love it or hate it thing for many people! You can absolutist substitute vanilla instead and it will still be wonderful. I will update the recipe with a note. Happy baking!
Stacey Elwood
This cake is sooooo delicious! My husband suggested I go into the cake baking business after enjoying his slices! 😉
Mirlandra
Thank you! It is one of my go to favorites (I was actually thinking of making cupcakes out of it for a 4 year old’s birthday this weekend). You just can’t beat an amazing chocolate cake! Sounds like your husband is a wonderful guy – who knows – maybe there is cake business venture in your future! The world can always use more good cake!
Marnee
Is this buttercream recipe good for piping too? I need to make my daughters birthday cake. Need to pipe the outside like a kitty. ?
Mirlandra
Yes! It is perfect for that. I use this for all my cake decorating.
SP
I am planning to make it this week. What would be the cook time if I make cupcakes? Is the almond extract overpowering? Can you taste the almond flavor or is it very subtle people don’t taste it.?
Thanksc
Mirlandra
Oh enjoy – this will make wonderful cupcakes! It should take about 15 minutes for the cupcakes to bake. If you are not a big almond extract person I suggest reducing it to 1/4 or 1/2 tsp for the cupcakes. This will make sure it is very subtle. For the frosting you can start with 1/4 or 1/2 tsp. and then add a bit more if you like. Personal taste is so different but 1 tsp. is a stronger flavor! Happy baking!
Mary
Can you make the cake using 9 x 13 glass baking dish?
Mirlandra
Hi Mary – You absolutely can! I was just thinking of a dessert to take camping this weekend. Maybe I will bring this cake as a sheet cake. What a great idea. Happy Baking!
Natalia Kostiuk
Can I make the the cake, frost it and leave it overnight in the fridge? Or does it have to be made that same day?
Mirlandra
Hi Natalia – Absolutely! It will be delicious. Happy Baking!
Liz
Hello, could I add an extra egg for more rich flavoring? And moistness?
Mirlandra
This is already a very moist and flavorful recipe. I wouldn’t add an extra egg here. You can always try and see what happens. But I’ve not tried it so I can’t promise the outcome. Good luck!
Inbal
Hi! can I double the amount and make this a four layer cake?
Mirlandra
Yes you can! But in that case you will need four cake pans instead of two. Your other option is to bake one recipe and then split the two cake layers each in half which makes four cake layers. You can read more about baking a tall, flat cake layer and splitting cake layers the right way in this tutorial: https://www.mirlandraskitchen.com/how-to-bake-a-perfect-cake/
Tia
Hi, does the frosting require 8 cups or 4 cups of powdered sugar? Both are listed in the instructions. A 32 ounce bag equals 4 cups, not 8. Thanks so much!
Mirlandra
Hi Tia, This frosting needs 8 cups. A 32oz bag is 8 cups. I hope that helps clarify! I’m going to edit the recipe template so that it is more clear. Thanks for checking in with me! Enjoy that cake!!!
Luke
Hello! I wanted to know if halving the icing recipe would still be enough to frost the cake. Im thinking about doing a thinner layer and then decorating.
Mirlandra
Yep! Absolutely. Enjoy that cake!
Carrie
Can I use cake flour instead of all purpose flour?
Mirlandra
Hi Carrie, Great question! The rule of thumb here is to use 1 cup + 2 Tablespoons of cake flour for every cup of all-purpose flour. I think it will work fine here but if you have all purpose flour I would use that instead since I’ve tested it and know it will turn out well. This recipe works really well with AP flour. Hope that helps! Let me know what you decide to do and how it works!