This chocolate cake recipe is one of my most treasured cake recipes on this blog.
A simple search for chocolate cake on the internet will return you tons of search results. There are so many chocolate cake recipes out there it is sometimes so hard to decide which one to choose from.
Not to mention the chocolate cake variations there are out there. You will find moist chocolate cakes, dark chocolate cakes, easy chocolate cakes, and even the best chocolate cake recipes!
While I am not in a position to comment on how people name their chocolate cake recipes, all I can say is that the feedback you get for your cakes speaks for itself. And I must admit, this simple chocolate cake recipe has received rave reviews and so much positive feedback from fans who found my recipe online as well as my customers to whom I have made this cake before.
Just like my butter pound cake recipe, this is the only chocolate cake recipe I used in all my cake orders for chocolate cakes. I have baked this very same cake in many different tin sizes too. So I am able to share with you the recipe measurement for the different round and square pan sizes. Read more on this in the recipe card below.
The cake stays soft and moist for a good 4 to 5 days at room temperature. It is awesome when eaten plain and works equally well when frosted either with chocolate buttercream frosting, chocolate ganache, or even my chocolate icing as I have pictured on this page.
Table of contents
How to Make
Ingredients
- Self raising flour + baking powder + salt
- Cocoa powder
- Granulated sugar
- Butter
- Eggs
- Milk
- Vanilla extract
Mixing the cake batter
- Measure sugar into a large bowl of an electric mixer. Add butter to it and beat until the butter and sugar are creamy, light and fluffy on medium speed (with a paddle attachment). This should take about 2 minutes. Scrape the sides and bottom of the bowl at one minute interval.
- Next, add the eggs, two at a time, in the sugar and butter mixture. Each time, beat until the traces of the eggs are no longer visible.
- In another separate bowl, sift the flour, cocoa powder, baking powder and salt 3 times. Fold in the sifted flour mixture (dry ingredients) into the creamed wet ingredients in 3 batches. Alternate each batch with milk. Start and end with flour.
- Finally add vanilla extract and combine well.
- Pour the batter into two well greased and floured cake tins of equal size. Level the top. Bake the cakes in a preheated oven for 45 to 50 minutes or until a skewer or cake tester inserted in the center of the cakes come out clean.
- Remove cakes from oven and let them cool completely on wire racks (cooling rack) before decorating. Baking time may vary slightly for larger cakes.
Notes
Line and grease your cake tins well
- You don’t need to line your tins with parchment paper for this cake. Suffice if you apply shortening and dust with flour. Just make sure you don’t leave any un-greased spots on the insides of your cake tin. You can see the many ways of lining cake tins in my post here.
- If you find using parchment is easier, use it by all means. The choice is really up to you. Lining cake tins adequately helps release the cake effectively after baking. The last thing you want is for your perfectly baked cake to be stuck to the cake tin or part of it stuck to the tin when inverting onto a wire rack.
Measure your ingredients accurately
- The main ingredients for this recipe are flour, cocoa powder, sugar, butter, and eggs. To this, I add vanilla essence, baking powder, and milk. These help with the aroma, texture, and size of the cake. This cake is called chocolate cake for a reason, so it is important that the cocoa powder you use is of good quality for best chocolate flavor and taste.
- And the same goes for the butter. Butter gives this cake a rich taste so be sure to use good quality butter. I use salted butter in this recipe just like all my other recipes on this site. This is why the additional salt I add to the cake batter is pretty little. If you prefer to use unsalted butter, remember to increase the salt amount slightly to compensate for the unsalted butter.
- And it is also important for all the ingredients in the recipe to be measured as indicated. I always measure my ingredients with a kitchen scale instead of measuring cup as I find measuring by cups can vary.
Use the creaming method to mix the cake batter
- This cake is made using the creaming method, which means the process of making this cake begins with the creaming of the butter and sugar until they turn light and fluffy. You need to cream the butter and sugar for a good 2 minutes for the recipe measure below. Well creamed cake will give you a soft and fluffy cake.
- When adding flour to the batter, always alternate it with milk, starting and ending with flour. Also, it is best to fold the flour in with a spatula instead of a cake mixer. It may not be practical to fold the flour by hand for large cakes, and if you prefer to use a cake mixer, make sure it is at its utmost low speed and you do not mix the batter too long. Suffice if the flour and milk are all incorporated.
Adding cocoa powder to the cake batter
- There are 2 ways in which you can mix the batter for this delicious cake. Both methods start with the creaming of butter and sugar, followed by the eggs.
- In the first method, the cocoa powder is sifted with the flour and added into the batter alternately with the milk. This is the method I have described in the recipe card on this page.
- The other method is to mix the cocoa powder with 1 tablespoon of hot water to form a paste. This paste is then added into the cake batter after all the flour and milk have been added in, right before the vanilla essence is added.
- Both methods will yield the same results. But if you choose the latter method, you would need to reduce the milk measurement by the amount of water you use to mix the cocoa powder.
Constantly scrap the sides of your mixing bowl
- When mixing the batter, right from the point where you cream your butter and sugar, always scrape the sides of your bowl frequently. This will ensure the ingredients are well mixed and your cake batter is all smooth and even.
- The same goes when the cocoa is added in. This is to ensure the cake batter is evenly colored and there are no white/light-colored streaks in your baked chocolate cake.
Use room temperature ingredients
- Sometimes, you find your cake batter curdling. The main reason for this is the temperature of the butter and eggs. If either the eggs or butter is cold, your cake batter will tend to curdle.
- But if both are of the same temperature, it is fine, however, since it is hard to cream butter when it is cold, it would typically require to be softened by leaving it at room temperature for a while. If cold eggs are added to the room temperature butter and sugar mixture, the mixture will curdle.
- To prevent this, it is best to have both the eggs and the butter at room temperature. If at all your batter still curdles, do not worry. Add some flour and mix until it is no longer curdled.
Doubling the recipe
- If you wish to double or triple this chocolate cake recipe, make sure you use the cake tin sizes I have indicated in the recipe. My recipe has been calculated to produce cake layers that are approximately 2 inches high.
- Too much cake batter in a small cake tin would require a longer baking time. And your cake could end up being a little too dry on the sides. Hence if you want taller cakes, it is best to bake them in a few tins and sandwich the layers together.
- If you wish to bake cakes larger than 10 inches in diameter, it is advisable to use cake strips or a heating core. Cake strips and heating cores help the cakes to bake evenly. They also prevent the sides of the cake from drying out due to the longer baking time for larger cakes. See my post here on how to achieve leveled cakes to learn more about using cake strips and heating cores.
Do not over bake the cake
- Just like any other cake recipes, the baking time plays a very important role in the taste and texture of this cake. Baking the cake for too long can result in a dry cake. Under baking can cause the cake to sink.
- When placing in the oven, always put the cakes on the 3rd rack. This helps prevent the top of the cake from browning too much. Check if the cake is done at least 5 to 10 minutes before the baking time is up. Insert a long skewer in the center of the cake. If the skewer comes out without any wet batter sticking to it, the cake is done. And it can be removed from the oven.
- Ideally, there should be soft cake crumbs sticking to your skewer. If the skewer comes out totally clean, the cake could have been overcooked. Also, when the cake is done, the sides will pull away from the tin.
Storing the cake
- This cake can be served on the same day it is baked, even while it is still warm. It is also equally good if baked in advance and stored in the fridge until it is ready for use, within one week. To store the cake in the fridge, once it is baked and has cooled down slightly, wrap it tightly with cling wrap (plastic wrap) and refrigerate.
- Wrapping the cake while it is still warm locks and distributes the moisture in the cake making it soft and moist after refrigeration. When you need to use it, remove the cake from the fridge, and with the cling wrap still intact, let it warm up to room temperature. Remove the wrapping only after the cake has reached room temperature to prevent condensation on the cake which can reduce its shelf life.
- Leftovers of this chocolate cake can be stored at room temperature for a good 4 to 5 days provided it is handled without any moisture. Always ensure the knife used to cut the cake is all dry and the container you intend to store the cake has no traces of water in it. The leftovers can last up to one week if refrigerated.
- If you wish to use this cake for carving, the cake is best left to rest for at least one day after baking for the texture to stabilize for easy carving with fewer crumbs.
Like this easy and moist cake recipe? Here are my other posts you might want to check out
- Orange Layer Cake with Orange Buttercream and Candied Peels
- Moist Chocolate Cupcakes from Scratch - Dark Chocolate Cupcakes
- How to Line a Cake Tin or Cake Pan
- Homemade Smooth Chocolate Ice Cream
- How to Melt Chocolate - the Best Way
- Chocolate Brioche Bread Loaf
- Almond Chocolate Marshmallow Cupcakes
- Brownies with Chocolate - Perfect Crinkle Tops
- Chocolate Peanut Butter Stuffed Cookies
- Dark Chocolate Banana Cake with Buttermilk (Super Moist)
Recipe (Printable)
Here is the full printable version of my best chocolate cake recipe. And while you are at it, don't miss my recipe notes right above. They contain absolutely useful tips for the best chocolate cake ever!
Chocolate Cake
This chocolate cake recipe is my most popular recipe on the blog and one that I get the most compliments for both from my online fans as well as from people I serve it to!
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Yield: 2 Seven inches round cakes / Six inches square cakes
Ingredients
- 330 g self raising flour
- 30 g cocoa powder
- 360 g castor sugar
- 360 g butter at room temperature
- 6 eggs at room temperature
- 90 ml milk
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 170 degrees Celsius.
- Beat butter and castor sugar till soft and creamy. Add eggs, one at a time, beating well after each addition.
- In another separate bowl, sift flour, cocoa powder, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
- Finally add vanilla essence and combine well.
- Pour the batter into two well greased and floured cake tins of equal size. Level the top and bake the cakes for 45 to 50 minutes or until a skewer inserted in the center of the cakes come out clean. Larger cakes tend to take longer time to bake, and therefore, to prevent the cake from burning at the sides, I always use a heating core or baking strips. It will also help to reduce your oven temperature a little. I normally reduce mine to about 160 degrees Celsius, but each oven works differently in terms of temperature, so it is best that you try and see which temperature works best for your oven.
- Remove cakes from oven and let them cool completely before decorating. Baking time may vary slightly for larger cakes.
Notes
Calculated Tin Sizes
9 inches round/ 8 inches square (makes 2 layers of 2 inch high cakes)- 600 g butter
- 600 g castor sugar
- 550 g self-raising flour
- 50 g cocoa powder
- 10 eggs
- 150 ml milk
- ½ teaspoon salt
- 1 ¼ teaspoon baking powder
- 1 ⅔ teaspoon vanilla essence
- 840 g butter
- 840 g castor sugar
- 770 g self-raising flour
- 70 g cocoa powder
- 14 eggs
- 210 ml milk
- ¾ teaspoon salt
- 1 ¾ teaspoon baking powder
- 2 ⅓ teaspoon vanilla essence
- 1200 g butter
- 1200 g castor sugar
- 1100 g self-raising flour
- 100 g cocoa powder
- 20 eggs
- 300 ml milk
- 1 teaspoon salt
- 2 ½ teaspoon baking powder
- 3 ⅓ teaspoon vanilla essence
Nutrition
Calories: 2840kcal | Carbohydrates: 312g | Protein: 42g | Fat: 165g | Saturated Fat: 99g | Cholesterol: 883mg | Sodium: 1950mg | Potassium: 678mg | Fiber: 9g | Sugar: 184g | Vitamin A: 5284IU | Calcium: 300mg | Iron: 6mg
Tried this recipe?Mention @decorated_treats or tag #decoratedtreats!
And that is pretty much all I have for you on my perfect chocolate cake recipe.
Happy baking 🙂
Cakebon
Great recipe, tastes amazing!
Priya
Thank you 🙂
ouzumunt chughtai
can you use a 11inch round recipe for a 10inch round cake, or should I use a 9inch round for a 10inch round cake.
Priya
Hi,
You can use these measurements to make 2 layers of 10 inch round cakes:
720 g butter
720 g castor sugar
660 g self-raising flour
60 g cocoa powder
12 eggs
180 ml milk
½ tsp salt
1 ½ tsp baking powder
1 ⅔ tsp vanilla essence
Hope this helps 🙂
Mrs Muchaila
What about a 6inch cake
Priya
You can use the measurement in the recipe card for two 6-inches square tins. I don't have the exact measures for 6 inches round tins. I would normally mix the same amount of batter, but remove some to make about 3 or 4 cupcakes.
Mrs Muchaila
What about a 6inch cake
Cake Lover
Hi! I was wondering about the measurements for 9inch round cake tins but for 3 layers instead of 2 layers. Thank you
Priya
Hi,
You would need to multiply all the ingredients by 1.5 times. That will give you batter for 3 layers of 9 inch round cakes. Hope this helps.
Jack
Do you use just normal standard butter?
Priya Maha
yes
Katie
Hi,
What size eggs do you use please?
Thank you
Katie
Priya
Hi Katie,
You can use AA or A.
Christine Brenkley
Priya ... I need to make a 12” round cake but only have one tin. Should I put the total amount listed on 11” round cake in one tin ... how long would it take to cook. Will this make a 4” deep cake please.
Priya
Hi Christine,
You can use the measurement below for 12" round cakes. This quantity will make 2 cake layers (each about 2" high). If you have only one tin, I would suggest that you divide the quantity below into 2 and bake the cakes one after another. The baking time for each layer will be about 60 to 70 minutes (it is best that you test it with a skewer at 60 minutes and adjust the timing accordingly from there). Since 12" is a rather large cake, it is best to use a heating core or baking strips to ensure the cake does not dry out on the sides.
I would not recommend putting all the cake batter into one tin to make a single cake layer of 4" high as the cake would require a very long baking time (and the sides of the cake might end up dry due to the long baking time). I have not tried this before so I am unable to advise you the exact time it would take to bake a 4" high cake.
12 inches round cake (makes 2 cake layers of 2 inches high):
960 g butter
960 g castor sugar
880 g self-raising flour
80 g cocoa powder
16 eggs
240 ml milk
3/4 tsp salt
2 tsp baking powder
2 1/2 tsp vanilla essence
Christine Brenkley
Morning ... I need to make a chocolate 12” round cake and only have 1 tin. Will your quantities make a 4” high cake or should I half it. How long to cook please.
Christine
Priya
Hi Christine,
Pls see my reply to your earlier message. Hope it helps.
Mandy
Hello. I have been searching for a good chocolate cake recipe that I can decorate. I really want a go to recipe that I can use again and again. This looks like it might be it so thank you in advance.
I mostly make 6inch 3 layer cakes though. Would you be kind enough to give me the right measurements for this please. Thanks again.
Mandy
Fhayvie
Hi please how long is the cake's self life? Or do I add preservation to improve it?
Priya Maha
Hi Fhayvie,
I don't add any preservatives to any of my cakes so I am not able to comment about preservatives for cakes.
This cake can last at room temperature for a good 4 to 5 days as it is. If you wish to keep it longer, you can refrigerate it (in a covered container or cling wrapped to avoid it from becoming dry) for at least one week. Bring it to room temperature before serving.
Here are my notes from the post, for your reference:
Storing the chocolate cake – This cake can be served on the same day it is baked, even while it is still warm. It is also equally good if baked in advance and stored in the fridge until it is ready for use, within one week. To store the cake in the fridge, once it is baked and has cooled down slightly, wrap it tightly with cling wrap and refrigerate. Wrapping the cake while it is still warm locks and distributes the moisture in the cake making it soft and moist after refrigeration. When you need to use it, remove the cake from the fridge and with the cling wrap still intact, let it warm up to room temperature. Remove the wrapping only after the cake has reached room temperature to prevent condensation on the cake which can reduce its shelf life. Leftovers of this cake can be stored at room temperature for a good 4 to 5 days provided it is handled without any moisture. Always ensure the knife used to cut the cake is all dry and the container you intend to store the cake has no traces of water in it. The leftovers can last up to one week if refrigerated. If you wish to use this cake for carving, the cake is best left to rest for at least one day after baking for the texture to stabilize for easy carving with fewer crumbs.
Hope this helps.
Lisa
Hi could you give me the amounts for a 9x13 pan please I still need it 2 inch high many thanks.
Priya Maha
Hi Lisa,
These measurements can be used for a single layer cake (approximately 2 inches high):
480 g butter
440 g castor sugar
440 g self-raising flour
40 g cocoa powder
8 eggs
120 ml milk
⅓ tsp salt
⅔ tsp baking powder
1 tsp vanilla essence
Double the above if you wish to make 2 layers of cakes.
Hope this helps.
Shannon
Can you tell me if the butter is unsalted or normal butter and also can I use the recipe for an 8inch round instead of 9?
Thanks
Priya Maha
Hi Shannon,
I use salted butter.
As for the cake tin, you technically can. However, you would need to bake it longer since the cake will be thicker.
Bukky
Thank you.You are just an amazing teacher.love you.
Saj
Hi dr,
If i want to add melted chocolate in my batter..... How much can i add??
Should i decrease the quantity of cocoa?
I want a buttery choco cake but at the same time i want to add melted dark choco....
Plz advice
Priya Maha
Hi Saj,
I have never tried this cake with melted chocolate, so I am not sure how much to add.
Alexis
Hi,
Can I use all purpose flour for this cake? I will use a 11 inches tin. Can you please give out the recipe for all purpose flour please (baking powder, b.soda etc)..
Thank you in advance.
Alexis
Why is it so much eggs for 11inches (14 eggs)?
Priya Maha
This recipe makes 2 layers of cakes, each measuring about 2 inches high.
Bernice
With so many great tips, it was so easy to bake the perfect chocolate cake for my son's birthday. It was a hit with everyone at the party so thanks for this great recipe.
Chef Dennis
Heaven! I have tried many chocolate cakes and this is one of the best. The taste is perfect that it will make you want more.
Veronika
You can never go wrong with a chocolate cake, it has always been my favorite flavor! Can't wait to give this one a try!
Uma
Who doesn't love chocolate cake! This looks perfect for celebrating any special day. I love these with a cup of tea 🙂
H.L.McCallum
I always get SUPER nervous when I see (The Best Ever) on a recipe because way too many of them have been the worst ever, even when you follow the directions.
However, this time your cake looked delicious, so I thought, what the heck! It turned out very good, and I will make it again. The hubby even enjoyed it. Thanks for the tips and tricks.
I look forward to browsing through your blog for other recipes. Have a great day!!!
Kayla
This chocolate cake was so perfect! I love how rich and fluffy it was!
Lauren
Chocolate cake is such a classic recipe to keep on hand. This one sounds perfect and your photos are drool worthy!
Marie
Everyone needs a go-to chocolate cake recipe and this one is great! Really appreciated the storage tips, too.
Amy
Three tall layers of deliciousness! This was such a rich, moist chocolate cake! I served it with raspberries and everybody raved about it!
Nart
This chocolate cake is so good. I made it for my nephew's birthday and he absolutely loved it!
Sara
Hi I want to make this cake. I have a 10inch round tin. A couple of questions please - how long should I bake the cake for (I have found the measurements for 10") as I will bake it all in one and will carve the layers. I know low and slow. How much buttercream would suggest? I always make far too much (and end up eating it!!) big thanks x
Priya Maha
Hi Sara,
I wouldn't recommend baking the cake all in one layer. You will have to bake the cake for a longer time to get the center to cook and that will leave you with dry sides. As for the buttercream, I am sorry, I have not measured the amount required for a 10 inch cake.