You're not going to believe how perfectly moist and intensely chocolatey this cake is! This easy one-bowl, do-it-all recipe can be used to bake a sheet cake, layer cake, or cupcakes, so it's perfect for any occasion. If you need a chocolate cake recipe for a birthday celebration, graduation party, bridal or baby shower, or just because... this moist and fudgy chocolate cake is it!
"The best chocolate cake recipe! Made this with my 7 year old and it was so easy to follow. In her words decadent and mommy can we make this again. This is now a staple!" - Tanisha, ⭐️⭐️⭐️⭐️⭐️
This cake is giving serious Matilda chocolate cake vibes. I know my fellow '90s kids know what I'm talking about... the scene in the 1996 movie when Matilda's classmate, Bruce, devours Miss Trunchbull's chocolate cake. Just like the cake in the movie, this cake is intensely chocolatey and perfect for anyone who loves a dark chocolate cake.
Why You'll Love This Recipe
I may be biased, but I can't get over how perfect this cake is! It's seriously chocolatey with the perfect balance of fudgy flavor and moist texture. And it's incredibly simple to make. This is about to be your favorite chocolate cake recipe!
Here's what I love most about this recipe:
- Easy to Make - This chocolate cake could not be easier to make! The recipe uses simple ingredients and comes together in just one bowl.
- Versatile - This cake recipe is so versatile! Need a layer cake to celebrate your spouse's birthday? Check! Need a sheet cake for a graduation party? Check! Need to make a bunch of cupcakes for your child's birthday party? Check! This cake recipe can do it all!
- Rich Flavor & Texture - I worked hard to really nail the flavor and texture of this cake. It needed to be deeply chocolatey with fudgy, dark chocolate flavor and also be perfectly moist without feeling too dense. And since cocoa powder is very absorbent and can dry out a cake batter, I needed just the right mix of liquid ingredients to achieve the luscious texture I wanted. Many recipe tests playing with different combinations and ratios of liquid ingredients led me here. Using a mixture of oil, milk, sour cream, and hot coffee keep this cake batter moist and luxurious.
- Crowd-Pleasing - I served this cake (in sheet cake form) at my kids' birthday party and also made it for each of their birthdays (in layer cake form) at their requests! I always receive rave reviews on the flavor and how perfectly moist the cake is.
This recipe can be scaled up or down to make any size cake or cupcakes you need. As written, the recipe makes one 2 layer 9 inch cake, one 9x13 quarter sheet cake, or 24 cupcakes.
Want to bake just 12 cupcakes? Check out my moist chocolate cupcakes recipe. And for a stunning yet simple holiday version of this chocolate cake, check out my easy Yule Log Layer Cake recipe.
If you love this do-it-all chocolate cake, you'll love my popular moist and fluffy vanilla cake recipe, too! Just like this chocolate cake batter, my vanilla cake recipe can be used to bake a layer cake, sheet cake, or cupcakes.
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Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
All-Purpose Flour - This cake manages to be tender and moist without cake flour, so we're sticking with pantry staple all-purpose flour.
Cocoa Powder - You can use natural unsweetened or Dutch process cocoa powder to bake this chocolate cake. The decision comes down to what kind of chocolate flavor you want.
Natural unsweetened cocoa powder will give you a classic, slightly acidic chocolate flavor that's lighter in color, while Dutch process cocoa powder (my personal preference) adds a smooth dark chocolate flavor that's darker in color. The cakes and cupcakes shown in this post were all made using Dutch process cocoa.
Whole Milk - Milk adds moisture and richness to the cake batter. I always recommend whole milk for baking, though you can substitute a lowfat milk if you prefer.
Vegetable Oil - Vegetable oil adds needed moisture and fat to the cake batter. Compared to butter it creates a cake with a more tender crumb, which is why we're using oil instead of butter in this recipe.
Sour Cream - Sour cream helps to create a moist cake. Because of its acidity, it's also responsible for activating the baking soda, which helps the cake to rise when baking. You can substitute Greek yogurt for the sour cream, but note that doing so may add a subtle tangy flavor to the cake.
Hot Coffee - The hot liquid blooms the cocoa powder, deepening its chocolate flavor, while the coffee enhances the flavor of the chocolate (without making it taste like coffee - promise!). If you prefer, you can substitute an equal measure of boiling water.
Special Equipment
This recipe requires no special equipment! All you'll need is a mixing bowl, whisk, and wooden spoon. Then choose your baking pan based on the type of cake you want to bake:
- 9x13 metal pan OR
- Two 9 inch round cake pans OR
- Cupcake pan
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Make the cake. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 2: To the dry ingredients add milk, oil, sour cream, eggs, and vanilla. Stir until well combined.
Step 3: Add hot coffee to the batter, carefully mixing with a whisk until well blended.
Step 4: Add batter to a 9x13 pan lined with parchment. Bake at 350º F for 35 minutes. Let cool.
Baking Different Sized Cakes & Cupcakes
Layer Cake: For baking round cake layers, spray two round 9 inch cake pans with cooking spray and line the bottoms with parchment paper. Divide cake batter evenly between cake pans and bake at 350º F for 25 minutes.
Cupcakes: For baking cupcakes, add an extra ¼ cup (30 grams) flour to the batter. Line cupcake pan with paper liners and fill each ⅔ full with batter. Bake at 350º F for 18-20 minutes. The recipe makes 24 cupcakes. Want to bake just 12 cupcakes instead? Grab my one-bowl chocolate cupcakes recipe!
8x8 Pan: To bake the cake in an 8x8 pan, halve the recipe and bake in an 8x8 pan lined with parchment at 350º F for 25 minutes.
Allison's Top Tips
When the dry and wet ingredients in the cake batter are mixed together, the batter will be thick and look a lot like brownie batter. When you add the hot coffee, it will at first seem like it won't blend into the batter, but keep mixing. It will eventually come together and the batter will be thin and pourable.
Be sure to line the cake pan with parchment paper to ensure the cake doesn't stick. Here's a tutorial for the easiest way to line cake pans with parchment paper.
The recipe explains how to bake this cake in a 9x13 pan, but the same recipe can easily be adapted for other pans and sizes. You'll find instructions for baking this recipe as a layer cake or cupcakes in the Notes section at the bottom of the recipe card below.
Frosting Suggestions
This cake is really versatile and could be frosted with just about any frosting you like. Here are some of my favorite pairings:
- You can't go wrong with a classic all-butter buttercream frosting. This recipe makes the best-tasting American buttercream frosting, includes detailed-step-by-step instructions, and explains multiple ways to customize the flavor, from vanilla to chocolate to strawberry to cookie butter.
- Chocolate ganache buttercream frosting plays up the richness of this cake to create a truly decadent chocolate cake. You see this frosting on the sheet cake and layer cake in this post, and this is the frosting to use if "Matilda cake" is your goal!
- Fans of the classic chocolate peanut butter combo will love this cake paired with peanut butter cream cheese frosting. That's exactly what I did to create this chocolate peanut butter sheet cake (plus peanut butter cups and drizzles of chocolate ganache and melty peanut butter to take it over-the-top in the best way!).
- To create the ultimate cookies and cream cake, pair this cake with Oreo buttercream frosting!
- For an adults-only spin on chocolate frosting, try this Irish coffee chocolate frosting. It might be my favorite flavor of chocolate frosting, and it would be so fun for a St. Patrick's Day cake! You see this frosting on the cupcake photo above in this post.
- Classic cream cheese frosting would also pair beautifully with this cake! This recipe also includes fun flavor variations like brown butter and vanilla bean.
- For a lighter alternative, my whipped cream frosting stabilized with cream cheese is the perfect option! It's lightly sweet with an airy texture just like whipped cream, but it's sturdy enough for frosting cakes and cupcakes. Try my chocolate version, too!
Recipe FAQs
Boiling water is often added to chocolate cake recipes made with cocoa powder in order to bloom the chocolate, which brings out the flavor of the chocolate while minimizing any lumps in the cake batter. Hot coffee serves the same purpose with the added bonus of further enhancing the chocolate's flavor. The coffee adds a super subtle coffee flavor that most tasters won't even notice.
Cocoa powder is very absorbent, so it certainly has the ability to dry out a cake. But since we need it for it's delicious chocolate flavor, we can simply add enough moisture to ensure that our cake isn't too dry. In this recipe, oil, milk, sour cream, and hot coffee add moisture to the batter and help to create a perfectly luscious texture.
Either type of cocoa powder - natural unsweetened or Dutch process - can be used to bake chocolate cake. The decision comes down to what kind of chocolate flavor you want and what leavener is used in the cake.
Natural unsweetened cocoa powder will give you a classic, slightly acidic chocolate flavor that's lighter in color, while Dutch process cocoa powder adds a smooth dark chocolate flavor that's darker in color.
Since natural unsweetened cocoa is acidic but Dutch process is not, you'll also need to consider which leavener you're using. If the recipe calls for baking soda and there are no other acidic ingredients in the cake, then you'll need to use natural unsweetened cocoa in order to activate the baking soda. If your cake uses baking powder or if it includes another acidic ingredient like sour cream, buttermilk, or brown sugar then you're free to use whichever type of cocoa you prefer since you're not relying on it for adding acidity to the batter.
Storage Instructions
These storage suggestions are for the cake only. If you'll be frosting the cake, be sure to consider how the frosting needs to be stored; you may need to refrigerate the cake once frosted.
Room Temperature: This cake can be stored in a covered container at room temperature for up to 5 days.
Freezing: This cake can be baked ahead of time and frozen. For round or square/rectangular cake, wrap the completely cooled cake in plastic wrap followed by a layer of foil before freezing for up to 3 months. For cupcakes, wrap completely cooled cupcakes with plastic wrap before sealing in a plastic bag or airtight container and freezing. Defrost all cake or cupcakes in the fridge before frosting and serving.
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Recipe
Moist & Fudgy Chocolate Cake (One-Bowl)
Special Equipment
- Cake pan (round or rectangular) or cupcake pan
Ingredients
Chocolate Cake
- 2 cups (240 grams) all-purpose flour
- 2 cups (396 grams) granulated sugar
- ¾ cup (63 grams) cocoa powder (Dutch processed or natural unsweetened)
- 2 teaspoons (8 grams) baking powder
- 1 ½ teaspoons (10 grams) baking soda
- 1 teaspoon (6 grams) fine sea salt
- ¾ cup (170 grams) whole milk
- ½ cup (100 grams) vegetable oil
- ¼ cup (56 grams) full-fat sour cream
- 2 large eggs, lightly beaten
- 2 teaspoons (10 grams) vanilla extract
- 1 cup (227 grams) hot coffee
- Chocolate Ganache Buttercream Frosting (or other frosting of your choosing)
Instructions
Make the cake batter.
- Preheat oven to 350º F. Line a 9x13 metal baking pan with parchment paper and set aside. *See recipe note for baking round cake layers or cupcakes.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.2 cups (240 grams) all-purpose flour, 2 cups (396 grams) granulated sugar, ¾ cup (63 grams) cocoa powder, 2 teaspoons (8 grams) baking powder, 1 ½ teaspoons (10 grams) baking soda, 1 teaspoon (6 grams) fine sea salt
- To the dry ingredients add milk, oil, sour cream, eggs, and vanilla. Stir until well combined. The batter will be thick, similar to the texture of brownie batter.¾ cup (170 grams) whole milk, ½ cup (100 grams) vegetable oil, ¼ cup (56 grams) full-fat sour cream, 2 large eggs,, 2 teaspoons (10 grams) vanilla extract
- Add hot coffee to the batter, carefully mixing with a whisk until well blended. The batter will now be very thin.1 cup (227 grams) hot coffee
Bake the cake.
- Pour the cake batter into the prepared cake pan.
- Bake the cake for 30-35 minutes, or until the top sprigs back when gently poked and a cake tester inserted into the center of the cake comes out clean or with just a few moist crumbs.
- Let the cake cool completely before frosting or storing.
Georgia says
Perfect. Moist & Delicious. Very happy with this recipe. This will be my go to chocolate cake from now on.
Josie says
Can this be made in a Bundt pan?
Allison Ferraro says
Hi Josie! I have not tested this cake in a bundt pan so I can't say with certainty. If you do give it a try please let me know how it works!
- Allison
Michelle Carlson says
Made this for my grandma's 90th birthday yesterday and everyone raved about it! My grandma couldn't believe it was from scratch and commented on how moist it was. Definitely a keeper and our new go to chocolate cake recipe. Thank you!
Allison Ferraro says
Thank you so much for sharing this wonderful review, Michelle! I'm so glad your family loved this cake, and happy 90th birthday to your grandma!
- Allison
Anna says
Loved it! Can I make this into a tiered cake??
Allison Ferraro says
I'm so glad to hear you love this recipe! Yes, it can be used to make a tiered layer cake. Because of the moistness of the cake, I'd recommend no more than two tiers.
- Allison
jj says
hey so I just wanted some advice please. The cake is great! However, I tried to do some cupcakes out of the batter and I didn't fill it all the way I made sure to follow the instructions to a tee but they overflowed and didn't turn out pretty at all in order for me to decorate....any suggestions?
Allison Ferraro says
Hi JJ! I'm really sorry that happened... I know how frustrating it is when that happens. Assuming that you measured all ingredients correctly and can confirm that your oven temperature is accurate using an oven thermometer, I'd recommend simply filling the wells even less full next time (say 2/3 full). Unfortunately since there's no exact standard when it comes to cupcake pan sizes, and the depth and width of the cups isn't consistent across brands, how much to fill you pan can vary a bit. I hope this helps!
- Allison
Karen says
Best chocolate cake I’ve ever made! Still can’t believe how easy and perfect it is!
Subbi says
Substitute for sour cream please
Allison Ferraro says
Hi Subbi! You can substitute an equal measure of Greek yogurt, though it can add a slightly tangy flavor to the cake.
- Allison
Nikki says
Easy recipe and the ganache frosting was a hit
Rips says
Moist delicious and a hit with family and guests! My kids loved it as well! I will definitely be making this again! Thanks for an amazing recipe
Tanisha says
The best chocolate cake recipe! Made this with my 7 year old and it was so easy to follow. In her words decadent and mommy can we make this again. This is now a staple!
Danny says
Hi! Will it make a difference if I use butter instead of oil?
Thank you!
Allison Ferraro says
Hi Danny! Yes, replacing the oil in the recipe with butter will have a big impact on the texture and moistness of the cake (making it less moist/more dry). I haven't tested this recipe with butter, but if you do decide to try it I'd be curious to know how it turns out for you.
- Allison
Maryjo says
Hello, I was wondering what brand of cocoa powder did you use & chocolate baking bar?
Allison Ferraro says
Hi Maryjo! I used Rodelle brand Dutch cocoa powder in this recipe, though any brand of Dutch cocoa will do. And I like Ghirardelli or Baker's brands of chocolate baking bars.
- Allison
K-Yến Tran says
i’m a pro pastry chef of 7 years, have used 20+ chocolate cake recipes and this is hands down the best i’ve used. Will be using it until I die and also have shared it to all my friends hehe
Can’t emphasise more, give it a try. Also curious to see how it’d come out if I swap half of the cocoa powder with black cocoa powder next time I make it. Thanks for your service Allison 🙏🫡🩷
Allison Ferraro says
Thank you SO much for this amazing review, K-Yến! I'm so glad that you love this recipe as much as I do! And yes, you can absolutely use black cocoa in this recipe. I substituted all the cocoa powder for black cocoa in this recipe to create these Black Velvet Cupcakes, and it worked beautifully.
- Allison
Isabelle says
Hi! Can I do 50/50 white and brown sugar or replace it completely with brown sugar? Also is it ok to use a glass or ceramic 9x13 pan? Thanks!
Allison Ferraro says
Hi Isabelle! I have not tested the recipe using brown sugar, so I can't say if it will work. Curious why you want to change the sugar? If you do decide to give it a try, I suggest just trying 50/50 and not using all brown sugar, since that will change the texture of the batter. Also I do recommend using a metal cake pan for all cakes and brownies, since they conduct heat much more efficiently and batters will bake higher and more evenly in metal.
- Allison
Thomas Kucmierz says
This is now my go to chocolate cake recipe. My family and friends request it for their birthdays and special events. I have made it using hot water (when I don't feel like making coffee) and in various formats: cup cakes, 9x13 pan, 8x8 and round double layer. I prefer butter cream frosting, but the fudgy frosting is good on the cup cakes. I always use regular cocoa powder, but will try Dutch processed next time although I wonder about the loss of acidity - maybe increase the baking soda?
Allison Ferraro says
Hi Thomas! I'm so glad to hear that you and your family and friends are loving this cake recipe! As you mentioned, it can work with natural unsweetened cocoa powder as well. No need to tweak the recipe if using dutch cocoa since that's what it was designed for. The sour cream activates the baking soda, so we're not relying on the cocoa powder for acidity.
- Allison
Tayeba says
Hi, how much coffee is used to make the hot coffee. If i am using nestle gold coffee, is 1 tsp added to 1 cup of boiling water enough? Thanks in advance
Allison Ferraro says
Hi Tayeba! Yes, if you're making the coffee using instant coffee then 1 teaspoon of instant coffee per 1 cup of boiling water should be perfect.
- Allison
sara says
Hello! i was wondering if the coffee would be too noticeable or a have strong flavour? if so can i maybe decrease the coffee and add more milk instead?. thank you!
Allison Ferraro says
Hi Sara! You won't taste the coffee at all (perhaps just slightly if you have strong taste buds). But if you prefer to leave the coffee out, replace it with an equal measure of boiling water, not milk.
- Allison
Minim says
What chocolate sauce can I use to melt over the matilda car & do I need to add double/heavy cream to it to stop it from going hard?
Also can I bake this in other tins? Like 8"? How many tins would I need
Thankd
Allison Ferraro says
Hi Minim! The chocolate frosting shown in this post is my chocolate ganache buttercream. It's made by blending chocolate ganache (a mixture of quality chocolate and heavy cream) with American buttercream frosting. You can find the recipe by clicking the link above.
And yes, this cake can be baked in other cake tins. If you're baking in 8 inch tins, divide the batter among 3 pans. If you're baking in 6 inch tins, divide the batter among 4 pans (or reduce the recipe by half and divide among just two 6 inch tins).
- Allison
Michi says
I made this cake paired with your chocolate ganache buttercream and both my husband and kid loved it. Thanks for sharing the recipe!
Kim K says
Hi! Thank you for the weights. I followed the recipe exactly 1.5 times to make a three layer cake. I was concerned about how thin the batter was, but I trusted you and goodness am I glad I did! I made this cake for a friend's birthday and it was DELICIOUS. It's like a moist cake had a baby with the flavor of brownie batter. I even HATE coffee and was concerned about the flavor, and again trusted you and I'm glad I did. Seriously best scratch chocolate cake recipe I've ever tasted and my new go-to. Today I plan to test it as a Bundt with flour coated chocolate chips in the Bundt - will let you know how it goes! Have to do some volume calculations lol
Allison Ferraro says
Thanks so much for the wonderful review, Kim! I'm so excited that you love this cake as much as I do! Please let me know how it works as a Bundt cake.
Happy Baking!
- Allison
Jenny says
Great recipe! I made this cake for company today and everyone loved it. The chocolate buttercream frosting you recommended turned out really well too. Thanks for a delicious dessert!
Allison Ferraro says
I'm so happy to hear that the cake was a hit! Thanks for taking the time to leave a great review, Jenny!
- Allison
Ted says
Can I substitute the sour cream?
Allison Ferraro says
Hi Ted! I have not tested any substitutes for the sour cream, but I'm confident that an equal measure of Greek yogurt (full-fat or low-fat) would yield a nearly identical cake.
- Allison
Ana says
Really wonderful chocolate cake recipe! I paired the cupcakes with your American buttercream frosting recipe for Valentine's Day and they were so good!
Allison Ferraro says
I'm so glad that you love this recipe! Thanks, Ana!
- Allison
Tonerra says
I am interested in trying this recipe! Could Buttermilk be used instead of whole milk???
Allison Ferraro says
Hi Tonerra! I have not tested this recipe with buttermilk, though I imagine it would turn out just fine (though it may add a tangy flavor that competes with the smooth chocolate flavor). If you give it a try please let me know how it turns out.
- Allison