Easy, Basic Chocolate Cake Recipe (video)
I love me some chocolate cake and I’ve been on the task to come up with the best chocolate cake recipe. And this one is it! This basic recipe for chocolate cake layers is perfect for any cake or cupcakes! The cake batter is made with butter, eggs and milk, yielding a soft, delicate and ultra chocolate-y cake, just bursting with richness and flavor! Just add your favorite frosting and filling and you’re all set!
This recipe is part of my ‘Back to Cake Basics’ series, where I share simple cake, frosting and filling recipes. Make sure to check out the entire collection!
My Chocolate Cake Video Tutorial
Watch my YouTube video recipe for step-by-step instructions for making this delicious chocolate cake! Want to receive new recipe notifications? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications.
Ingredients for Basic Chocolate Cake Recipe
Here are the ingredients you’ll need for making this easy cake recipe:
- Butter: use only unsalted butter for this cake recipe for best results. Soften the butter for 30 to 45 minutes prior to using in the recipe.
- Sugar & Eggs
- Whole Milk: use whole milk for the richest tasting cake. It will also help make the cake more moist. Try adding 1 tablespoon of vinegar to the milk to create a buttermilk.
- Instant Coffee: adding a little bit of coffee to a chocolate cake helps intensify the chocolate flavor. You won’t taste the coffee!
- All-Purpose Flour, Baking Powder, Salt
- Cocoa Powder: try using a dark chocolate cocoa powder for extra dark and rich chocolate layers.
- Semi-Sweet Chocolate Chips: melted chocolate makes this cake extra moist and super chocolate-y!
How To Make Chocolate Cake
Here’s how to make the perfect chocolate cake recipe every time!
- Preheat the oven to 350F and prepare your baking pans by lining them with parchment paper and spraying them with a non-stick baking spray.
- In a large mixing bowl, cream together the softened butter and sugar. Make sure to soften the butter before using in the recipe. This will help make a smooth batter.
- Then add in the eggs and vanilla extract. Mix again until creamy. Prepare the coffee: dissolve the 2 tablespoons of granules in 1/4 cup water, then add to the batter along with the milk. Stirring the milk into the batter may cause it to look separated but that is okay. The recipe is not ruined!
- In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt and baking powder. Mix together, then sift into the cake batter to get rid of any clumps. Using a hand whisk, mix the flour into the batter just until combined. Be careful not to over-mix the batter! Gently fold in melted chocolate at the very end.
- Divide the cake batter between your prepared baking pans. Bake the layers in the preheated oven for about 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 15 minutes, then remove onto a wire rack to cool completely. They will be extra fragile when they just come out of the oven!
Recipes to For Easy Chocolate Cake
I use this recipe for cake layers for many of my other recipes, like my ‘Chocolate Strawberry Cheesecake’ or this incredible ‘Triple Checkered Cake’.
- Use this cake recipe for making my classic ‘German Chocolate Cake’.
- Enjoy these cake layers with my ’12-Layer White & Dark Chocolate Cake’
Pan Sizing Guide
Here’s a quick pan sizing guide for you! This cake recipe can be used with many different pan sizes:
- 2 or 3, 8-inch rounds; 2, 10-inch rounds
- 13×17-inch jelly roll pan for a sheet cake; 10×10-inch square pan
- 24 count cupcake pan
- 10-inch bundt cake pan
Share it on Pinterest!
More Recipes!
This cake recipe is part of my ‘Back To Cake Basics’ series! In this series, I’m sharing basic cake, frosting and filling recipes that you can use for all your baking needs.
- Try my ‘Chocolate Sponge Cake’ recipe next! Another rich and chocolate-y cake!
- Try this cake with my ‘Chocolate Buttercream’ frosting for the ultimate cake recipe!
- Chocolate Ganache – this easy 2 ingredient recipe is great for garnishing and filling cakes!
- Chocolate Zucchini Cake – rich, chocolate cake with shredded zucchini! The best chocolate cake ever!
Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love my handy, handheld KitchenAid mixer for when I don’t need my larger stand mixer.
- This set of nesting glass mixing bowls are great for food prep.
- These 8-inch aluminum cake pans are my favorite for baking cake layers.
- And these pre-cut parchment paper rounds are a huge time saver.
How to Make a Chocolate Cake (video)
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup water
- 3/4 cup milk
- 2 tablespoons instant coffee
- 1 3/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/2 cup dark chocolate chips, melted
Instructions
- Preheat the oven to 350F. This recipe is great for 3, 8-inch cake rounds; 2, 10-inch rounds; 13×17 jelly roll pan; and makes 24 cupcakes. Line baking pans with parchment paper and spray sides with baking spray.
- In a large mixing bowl, cream together the softened butter and sugar. Then add in the eggs and vanilla extract. Mix again until creamy. Prepare the coffee: dissolve the 2 tablespoons of granules in 1/4 cup water, then add to the batter along with the milk.
- NOTE: the cake batter can look as if it's separated after you add the milk. It is not! The milk can cause the butter particles to clump together. Just proceed with the recipe.
- In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt and baking powder. Mix together, then sift into the cake batter to get rid of any clumps. Using a hand whisk, mix the flour into the batter just until combined. Be careful not to over-mix the batter! Gently fold in melted chocolate at the very end.
- Divide the cake batter between the prepared baking pans. Bake the layers in preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 15 minutes, then remove onto a wire rack to cool completely.
Hi Tatyana,
You cake recipes are amazing
I like to follow your recipes.
I want to ask you about this cake is can I omit melted chocolate and coffee bcz, I’m feeling that this one over chocolaty we don’t like coffee flower, and I’m thinking that your suger is enough for this cake.
Normally I heard that a basic cake constructed by this ratio of
Butter :sugar :flour :eggs
1:2:3:4
I’m asking these questions from you bcz I have lots of doubt in cakes, these days my Google search list full of cake queries
I hope you can help me
Plz reply
Thank you
Hi there! Coffee is traditionally added to chocolate cakes not for coffee flavor but to enhance the depth of the chocolate flavor. I do recommend adding the melted chocolate. I reduced the sugar amount already from my standard 1 1/2 cups to 1 cup. I find that the melted chocolate makes the cake extra tender and it stays moist for a longer period of time. Hope you enjoy the recipe!
hi tatyana can next dessert be matcha-related plssssss
i cant find proper matcha desserts online and i would really appreciate it if you make something matcha related
thank u
Hi! Please check out my Matcha Green Tea and Raspberry Cake: http://tatyanaseverydayfood.com/green-tea-raspberry-cake/
Hi Tatyana,
I tried your chocolate cake recipe to do a black forest cake and it turned out amazing, the whole family enjoyed it!
Your recipes are always great and enjoyable, and your channel is always my top dessert source!
Thanks for your efforts!
Hi! 🙂 I’m so glad you enjoy my recipes! Thank you for taking the time to leave a review!
Hi Tatyana
I was wondering if this recipe can be used to make an ice cream cake? Let me know you opinion!
Thanks!
Yes, this would be great for an ice cream cake! 🙂
Can I use semi sweet chocolate instead of dark? Want to try this out for my sister bday cake and use your chocolate frosting.
Yes, semi-sweet chocolate will work great, too! 🙂
instead of dark chocolate chips; would milk chocolate, bittersweet chocolate, or semisweet chocolate work and at the same amount?
Yes! I recommend using either bittersweet or semisweet! 🙂
i want to make this for valetine this week but i want to make half vanila and half chocolae but what would be the exact recipe for half of this
I also have a vanilla cake recipe that is similar to this one. I recommend leaving the cocoa powder out of the flour, mix the batter, divide it in half and then add just half the cocoa powder into the batter
Hello! Tatyana I try first time and turn little be heavy but the second time really good ,and very delicious! Thank you!
So glad you enjoyed the recipe! To avoid a heavy cake, make sure to mix the flour in just until it’s incorporated
This cake recipe helped me in my marketing “Shark tank” presentation for a faux company we had to do mine was “cakeateria” And I was the only group that didn’t receive a complaint from the “sharks”
Oh, that’s so awesome! :))
I just tried this recipe and after pouring in coffee & milk and mixing the batter looked like curdled milk, is that right ? I continued to add dry ingredients & chocolate and mix with a whisk and it smoother all out but still wanted to ask what the batter should look like after u add coffee and milk and mix. It doesn’t show in your vision. Thx
Yes, it can curdle a bit but once you add the dry ingredients, the batter will combe together and will bake just fine! 🙂
To help prevent this from happening, have all the ingredients the same temperature.
Hi Tatyana, I tried your recipe for my kids birthday party , made layers with your chocolate cake and coffee cake with caramel frosting. I’m not a good baker at all but it turned out awesome, everyone appreciated me. You are an awesome guide for beginners like me. Thank you sooooo much your awesome recipe. This time I would like to try with 6inch pans, please will u guide me. With this batter
how many 6inch pans I should use ?
at what temperature I should bake?
how long to bake?
Thank you so much in advance
Hi Jenny! I’m so glad to hear that the cake recipe was a hit! 🙂 It’s my pleasure!
If you want to prepare a full batch of the batter, this will be enough for four, 6-inch pans, producing thick layers. If you want just 2 regular layers, I would split the recipe in half. Still bake at 350F for about 24 to 26 minutes and check with a toothpick inserted into the center. Enjoy!
Was this recipe originally in grams or cups? Which do you recommend? Also how do we make sure that the melted chocolate isn’t too hot ?
Hi! This recipe is originally prepared using US measurements but I do have a toggle button in the recipe card for metric measurements. Both measurements will work well, just depends on what you’re comfortable with. Once you melt the chocolate, just let it stand at room temperature for 10 or so minutes. The chocolate should still be smooth. Enjoy! 🙂
Sure like this recipe will give it a try, need a red velvet recipe for a 10 inch pan
Hope you enjoy the cake! Check out my ‘Red Velvet Cake’ recipe. You can prepare 1 1/2 portions of the recipe for three, 10-inch pans: https://tatyanaseverydayfood.com/red-velvet-cake/
Hello Tatyana! What brand of cocoa powder do you use? I have used dark chocolate cocoa powder but mine does not look as dark as yours, neither does the cake ( looks more milk chocolate color wise). I love the dark chocolate color and flavor and can’t seem to find a cocoa that matches.
Hi! I usually use Hershey’s Special Dark cocoa powder. I think it’s the darkest one I’ve tried. You can find it in most grocery stores 🙂
Hi Tatyana, I really want to try out this recipe but I was wondering if there was anyway I could use hot coffee rather than water and instant coffee. Some advice would be so much appreciated!
Hi! Yes, regular hot coffee will work great, too. If you have an espresso maker, that would be ideal as you want the coffee to be extra strong. Enjoy!
When do we put in the melted chocolate chips?
Hi! You’ll want to fold in the chocolate after adding the dry ingredients. See step 4. Enjoy!
I’m 11 and I’ve always wanted to bake cakes, and for me this cake was such a big success. I loved it!!😁😁
Hi Emily! That’s so wonderful to hear! I’m so happy you loved the cake!
I also started baking when I was young! It’s so much fun! 🙂