Chocolate Cake Recipe (VIDEO)
A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. This always gets rave reviews and makes for a stunning chocolate birthday cake.
Chocolate makes everything better, from Chocolate Chip Cookies to Chocolate Chip Banana Bread, and let’s not forget Chocolate Mousse! If you are a chocolate lover, this homemade chocolate cake is for you!
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THE Chocolate Cake Recipe:
My son’s first words when he saw the cake were “Wow that look’s just like the cake from Matilda!” We watched the Matilda movie recently, but I’m betting this one’s even better because it’s intensely chocolatey and satisfies the fiercest craving for chocolate cake without being cloyingly sweet.
We combined our most popular chocolate frosting with these tried and true moist chocolate cupcakes to create the best chocolate cake. You might be surprised to see coffee in the cake batter, and don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.
The Best Cocoa for Chocolate Cake:
We used natural unsweetened 100% cocoa or “cacao”. You can use a variety of brands such as Hershey’s, Nestle, or Ghirardelli, but be sure to use “unsweetened” cocoa.
Can I substitute with Dutch Process Cocoa?
When a recipe calls for baking soda, it is best to stick with Natural cocoa powder because it has a higher acidity level than dutch process. You should use the cocoa called for in a recipe for the right chemical reaction to happen. Learn more about all the different kinds of cocoa here.
Tips for Smooth Chocolate Frosting:
The whipped chocolate cream cheese buttercream frosting is indulgently chocolatey, silky smooth and one of the easiest frostings you will make. To get the smoothest chocolate frosting, be sure to:
- Cream together the butter and cream cheese first to prevent lumps
- Sift in the powdered sugar and cocoa since cocoa tends to clump.
How to Make Chocolate Cake:
This cake doesn’t get any easier. It’s no more complex than a boxed cake as long as you know how to measure ingredients correctly.
- Whisk together the wet ingredients
- Whisk together the dry ingredients
- Combine wet with dry ingredients
- Divide into prepared pans and bake
How to Get Even Cake Layers:
When making a layered cake, it is important to make sure you are dividing the batter equally. Not only is this important for even heights for a prettier cake, but your layers will have even bake times. I always double check for accuracy with a digital kitchen scale. Zero out the cake pan and weigh how much cake batter is in each pan. Your cake layers will be flawless every time.
More Chocolate Desserts (for Chocolate Lovers!):
- Chocolate Ganache – glaze cakes, cookies or whip into frosting
- Eclairs – dipped in chocolate ganache and filled with cream
- Chocolate Spartak – easily my favorite cake
- Dark Chocolate Cupcakes with White Chocolate Frosting
- Black Forest Cake – with cherries and kirsch
Watch Natasha Make Chocolate Cake:
I hope this Moist Chocolate Cake recipe becomes a new favorite for you. Homemade chocolate cake is way better than Costco’s (there, I said it).
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Chocolate Cake Recipe
A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. Homemade chocolate cake makes for a stunning birthday cake.
Ingredients
Ingredients for Chocolate Cake:
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, (natural)
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 cups warm coffee, (not hot)
- 2 Tbsp white vinegar
- 1 Tbsp vanilla extract
- 2/3 cup light olive oil, not extra virgin
Ingredients for Chocolate Frosting:
- 12 oz cream cheese, room temperature
- 1 cup unsalted butter , (16 Tbsp) room temperature
- 5 cups powdered sugar
- 1 cup unsweetened cocoa powder, (natural)
- 1/2 tsp salt
- 2 tsp vanilla extract
Instructions
How to Make Chocolate Cake Layers:
-
Preheat the oven to 350˚F. Butter two 9" cake pans and line the bottoms with a ring of parchment paper.
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In a large bowl whisk together your dry ingredients: 3 cups flour, 1/2 cup cocoa powder, 2 cups sugar, 2 tsp baking soda and 1 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it).
-
In a separate bowl, mix together your wet ingredients: 2 cups warm coffee, 2 Tbsp vinegar, 1 Tbsp vanilla extract and 2/3 cup olive oil.
-
Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be slightly lumpy. Divide equally between prepared cake pans, and bake in a preheated oven at 350˚F for 35 minutes or until a toothpick comes out clean. Let cool in the pan 15 minutes then transfer to a wire rack to cool completely before frosting.
How to Make the Chocolate Frosting:
-
In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 12 oz cream cheese with 1 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
-
Sift in 5 cups powdered sugar with 1 cup cocoa powder, sifting in batches as needed to ensure there are no lumps. Then add 1/2 tsp salt. Mix on low speed until well combined. Thoroughly scrape down the bowl, then increase to medium/high speed and beat until smooth and whipped (1 min).
-
Add 2 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cake.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi,
can I use Mascarpone instead of Cream Cheese? Should be the same thing, right?
Thanks,
Simona
Hi Simona, I saw someone else commented this “Here in Florida there is a shortage of cream cheese so he substituted mascarpone for the cream cheese. This cake is so Delicious. Thank you Natasha” I hope that helps.
I made this recipe on the weekend – I am known by my family as a chocolate cake afficionado – and they all said this was particularly delicious. I made a chocolate buttercream frosting instead of the cream cheese called for because I am not a fan of the chocolate cream cheese combination, but it was still amazing.
Wow! That’s so great! I’m so glad this was loved, Jen! Chocolate cake is the perfect treat in my book!
I use black cocoa powder because i had it on hand and it gave it a deep rich chocolate flavor. This is by far the best chocolate cake I’ve ever had. I’ve made it several times and it’s always a hit. It’s so moist. I can’t believe there are no eggs!
Love it! Thanks for the awesome review, Shannon. Yes, no eggs and still very delicious!
What can I substitute for the coffee? Is there anything else that I can use and the cake would still be as good?
Hi Shauna, I actually haven’t tried any other substitute to advise, and the coffee really enhances the flavor of the cake. But feel free to substitute with decaf coffee if you prefer. I have had readers try water only but I think you’ll have the best flavor with coffee because it amplifies the flavor of the chocolate.
Hi Natasha~ I made this last weekend and it was a huge hit. I will never go back to storebought cake or frosting again. However I wanted to change it up and make cupcakes instead this weekend. How long do you suggest I cook them for? The normal 18-20 minutes? Love your recipes, watch you all the time!!!
Hi Tara, I’m so glad to hear this was a hit! I have another recipe for Chocolate Cupcakes HERE if you would like to use it instead or as a guide! I hope this helps!
I have a large muffin pan that holds 15 muffins. This recipe fits perfectly and they bake for about 20 min.
Thank you so much for sharing that with us!
Best choclate cake! My family loves it!
The only thing that I changed, cut the powdered sugar in half and it is sweet enough for us.
Thank you so much!
Great to hear that cutting the sugar in half gave good results too! Thanks for sharing that with us.
Natasha, I am perplexed. I have made two 13x9x2 inch devil’s food cakes in the last 4 days and both went into the trash. I never have had so much trouble making this cake. It is my husband’s favorite and for the life of me I can not get the wet and dry ingredients to balance. The cake did not rise it sunk in the middle and other one cracked this time.
I made the Devil’s Food Cake on Pillsbury Softsilk Cake Flour box. This recipe is 2 cups granulated sugar, 1 cup butter, softened, 1 tsp. vanilla extract, 2 eggs room temp. 2 1/2 cups Softsilk Enriched Bleached Cake Flour, 1 cup Dutch-processed cocoa powder or unsweetened cocoa powder, 2 tsp. baking soda, 1/2 salt, 2 1/4 cups Buttermilk. Baked at 350F for 30 minutes I 13x9x2 inch pan.
Can you help?
I made with Crisco Shortening sticks instead of butter. I used 1 cup plus 2 Tbsp of cake flour and 1 cup AP flour instead of just 2 1/2 cups AP flour only. Used 1/2 Hershey’s Cocoa powder instead on 1 cup and used hot water to bloom it before adding to the batter. Used sour milk, 3/4 cup with 1 1/2 tsp white vinegar because my husband and I don’t like the buttermilk taste in cakes. This mixture mimics Buttermilk as you know.
Hi, I haven’t tried making that Devils food cake so I can’t speak to it or troubleshoot a recipe that I haven’t tried. I have not had that issue with my recipe here.
I am going to make the chocolate cake. Can I use caster sugar instead of granulated
Hi Cath, I have not tried that substitute ingredient to advise if it will be okay. If you do an experiment, please let us know how it goes.
Hi natasha!
I am so glad to have been following you and trying out some of your recipes. I found this chocolate cake and red velvet recipe so satisfying. Not over powerong sweetness… just the balance of everything. Thank you so much for giving out this free recipes that we can look forward too always..
I’m so glad you thought the balance was perfect too, Nica! Thank you so much for sharing that awesome review with me!
Awesome recipe and beautiful chocolate cake! Made it for my son’s 12th birthday as he requested a chocolate cake. Everyone said it was amazing, even guests who weren’t fans of chocolate cake loved it!
That’s just awesome! Thank you for sharing your wonderful review, Rajna! Happy 12th Birthday to your son!
Hi Natasha! I have made this cake a couple of times and it is truly delicious! Do you think it would still turn out well if I used a bundt cake pan to bake it? and maybe finish it with some chocolate glaze…
Hi there, I saw one of our readers shared and commented this “I made this cake yesterday, it turned out amazing! I used a Bundt pan, baked at 350 degrees for 50 minutes, it was perfect!” I hope that helps.
hello Natasha I’m a big fan of your videos and I tried this chocolate cake recipe and it turned out great! stay blessed x sending ❤ from Fiji Islands
Hi Chichi, great to hear that it was a success! Thank you so much for sharing that with us.
I love chocolate cake but have never found a really good one. I would love to try your recipe since I have made so many of your other recipes and have loved all of them. My husband loves your brownies! The issue is that I don’t have any of the light olive oil, is it possible to use a substitute?
You can use vegetable/canola oil if you have this.
Hi Natasha. I love your videos and recipes. What could I use as a substitute for the coffee?
Hi Carol, I haven’t tested an alternative. You can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to use decaf coffee if you prefer but I think you could use water as well.
Looking at the ingredients for the cake looks like it’s a mocha flavored chocolate with the 2 cups of coffee, but the frosting looks like straight chocolate. I have a brownie mix I want to make with a mocha frosting. What amount of coffee would I need to switch up your chocolate frosting to a mocha one???
Hi Holly, I have not tested this but I would think you could add a few teaspoons of espresso (cooled) or instant coffee powder. You’ll have to experiment with it. Also, this cake contains coffee but you cannot taste the coffee at all. It really helps to amplify the chocolate flavor without altering the taste.
Hi Natasha,
Would I be able to substitute Olive Oil for Canola Oil? Would it affect the recipe?
Hi Lily, while that may work, my go-to’s for cakes and baking are canola oil, vegetable oil and extra light olive oil (my favorite). Other oils tend to be more fragrant.
I’ve made this cake before and it was so great, but I can’t remember what I used as a substitute for white vinegar! I live in Europe and can’t get white vinegar (only for cleaning but it’s much stronger) Would cider vinegar be a better swap? Any suggestions? I really wish I could remember what I did last time. Thanks!
Hi Monica! I’m happy to hear that you enjoyed this cake. I haven’t tested cider vinegar, it could work. Acidity is needed to react with the baking soda agent, you could also use lemon juice.
I tried lemon juice and the cake was perfect, so I can attest that it’s a good sub.
The frosting wasn’t my family’s favorite, so in the future I will use buttercream like the first time around. Thanks!!
Nice, thanks a lot for sharing! I’m glad the lemon juice worked well in this recipe too.
Hands down, this is the most delicious cake I have ever made. It was so moist and the icing absolutely made it almost sinful. And my 4 year old granddaughter chose the recipe. She loves “Tashas cooking shows”.
How adorable, she already knows what recipe to choose. So lovely, I hope your family will love all the recipes that you will try for them.
Hi Natasha, I only have a single 7” cake pan. At what temperature and for how long should I bake the cake for?
Hi Sathvika, I haven’t tried this in a 7″ pan to advise. You will likely need to adjust the recipe quite a bit since it will not fit in one 7″ pan. If you experiment, let me know how you liked the recipe.
How much coffee do u use for 1 cup?? Is it 1teaspon coffee per cup? Tq
We used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.
No eggs? I don’t think I’ve ever made a cake with no eggs🤷♀️
Yep that’s right, no eggs!
YUMMY! turned out perfect. i baked in a square pan, will be putting m&m on the icing for my baby’s 1st birthday! thanks natasha for the wonderful recipe. 🙂
That sounds so cute! Happy first birthday to your baby!
What brand of 9-inch cake pans do you use? I noticed that they are “gold” colour.
Is non-stick preferrable to heavy duty aluminum?
Hi Roger, you can find them here in my Amazon Affiliate Shop.
Hi Natasha!
I believe there’s a mistake in the metric measurements of the dry ingredients.
It’s says 3 cups of flour for 375 g
And then it’s says 2 cups of sugar for 400 g. The flour should be more than the sugar in terms of grams. Thank you!
Hi Tariq, the flour will weigh less than sugar since it is lighter in weight as a whole. I hope that helps.
yes. came out perfect and i am no baker. definitely never done the white vinegar thing til now. the only chocolate cake ive made in the last 20 years is that sour cream sheetcake from my grammas recipe. im always suspect at sweet baked goods that call for oil instead of butter and ive never seen olive oil ,,,so i used coconut oil–same amount and it was the bomb. then i made the cream cheese frosting but added a dash of lemon and extra vanilla to keep it white on dark. excellent
oh whoops–it was the easy chocolate upcake recipe that i followed/modified actually. was on this page to check the cream cheese frosting. thanks again tho, cute videos
I’m happy to know that you loved the result! Thank you for sharing that with us.
Love all your recipes & Videos!!!!! Made my first Charcuterie Board with your video!! Was amazing. Now in search of the perfect Chocolate Cake for my sister-in-laws birthday in May!!! I think I hit the jackpot!!
I hope you love this cake! It is so good!
Absolutely delicious cake! I made the double layer and it split after sitting for about an hour. What did I do wrong? Did it not cool enough before frosting? I’ve never been much of a baker. It did taste amazing and it really was a test for my family so not earth shattering that it split. The cake did not drop & was moist and the frosting was amazing also!
Hi CoCo, I am not sure what happened but not letting the cake cool enough before frosting will affect the stability, so please try again. Let it cool completely or even transfer to the refrigerator for 1-2hrs after it has cooled down to room temperature. This will make the cake crumb more stable to work with. I hope this helps.
This is one perfect chocolate cake recipe I have ever followed n got the best results. 👌 just love it
That’s just awesome! Thank you for sharing your wonderful review, Sini!
I made this cake yesterday, it turned out amazing! I used a Bundt pan, baked at 350 degrees for 50 minutes, it was perfect! Thanks for another amazing recipe Natasha! Going to try your vanilla one next!
I’m so glad to hear this works well in a bundt pan! Thank you so much for sharing that with me.
I made this cake yesterday, it was delicious and so easy! I cooked it in a Bundt pan, 50 min at 350, perfect! Thanks for another excellent recipe Natasha!
Thank you so much for sharing that with me, Lori! I’m so glad you enjoyed it!
Cake turned out perfect and so delicious. I have little bit extra frosting though. How long can i keep the frosting in the fridge or freezer? Want to try the cake again on a later day.
Hi there, glad you loved it! It will stay good in the refrigerator for several days, but you will have to let it get closer to room temp for it to pipe easily.
Yes, it should be if you are not consuming it quickly. Cover and refrigerate. Let it come to room temperature for 1-2 hours before serving so the frosting and cake can soften. It does keep in the fridge for up to 5 days.
Hi Natasha,
I am just wondering if I can make this frosting a day ahead before I frost my cake?
Hi Niki, I haven’t tried making just the frosting alone a day ahead, but the entire cake keeps well in the fridge for up to 5 days.
I made this incredible cake today for Super Bowl 2022. It was such a hit ! Moist, and so rich. I wouldn’t change a thing on this recipe.
Definitely keeper. Thx again for a superb and easy recipe.
Wow, love it! I’m happy to know that this cake recipe was a huge hit. Thank you for sharing!
I wanted to make a cake for my husband’s birthday and just glanced at the recipe. While making the recipe I was surprised to see no eggs and vinegar was an ingredient. I asked myself if I picked the wrong recipe. Boy was I wrong! This cake was phenomenal. It was so moist and the icing was out of this world. Rave reviews from the family. I would give it 10 **********. Thanks so much.
Hi Karyn, thanks for the perfect rating. Good to know that you followed the recipe and it turned out great!
Hello, i have a question, would the chocolate cake rise properly and enough if i use a 10inch heart shaped cake pan? What should i alter in the recipe in order not to get a very thin cake layer? Thank you for your amazing recipes!
Hi Rita, I think you can probably make it in a 10″ pan, but it will make a thinner cake layer.
I’d do one and half times the recipe to bake in larger pans. That’s what I’d do if baking it but just a guess.
You forgot to mention the two eggs this recipe needs. It is mentioned in the cupcake recipe , in order to make a cake, you need to double that one and the cupcake recipe calls for one room temperature egg.
So don’t forget to add TWO room temp eggs to the wet ingredients before combining.
Hi Anna, this is intentional an egg-free recipe.
I absolutely luv the chocolate cake here on your site. That I’ve made it a few times for birthday cakes or even same recipe in cupcake form.
Although sometimes my kids request a vanilla cake. I’ve made your vanilla cake but it wasn’t as much a fave. So I wonder if I can use choc cake recipe and substitute cocoa to make it vanilla? Also the choc cake recipe is fantastic as it doesn’t use a mixer so it’s so quick and easy for me! Hoping you can help with a suggestion….
Hi Jenny, I haven’t tried making an eggless vanilla cake. Here’s my recipe for Vanilla Cake, but it’s not eggless.
Just finished making this cake. My first from scratch!!!! It looks delicious. Waiting for it to cool to start the frosting. I’m sorry Natasha, but I’m going to have to blame you for my weight gain!!!! LOL Love everything!!!!
I’m so glad you’re enjoying my recipe, Donna! Thank you so much for sharing that with me!
I made this cake today. I have never made a cake from scratch before, THIS CAKE IS AMAZING!! I will never make a store bought cake mix again. 10 stars!!! Thank you Natasha. You’re recipes never disappoint!!!
Aaaw, that is fantastic feedback. Thank you for the review and perfect rating!
Thanks Natasha for another delicious recipe! Chocolate cake is my favourite and I am planning to make your recipe but I have two questions. What else can be used instead of the oil, butter, coconut oil ? And I am cutting back on sugar so I was wondering how much less could I use without having a negative impact on the recipe?
Thanks
Hi Rita, I have not tested this recipe with less sugar or with using an alternative to oil. Some bakers like to substitute apple sauce for the oil in cake recipes. If you decrease the amount of sugar, decrease in small amounts. You will have to experiment to really get the perfect outcome. Good luck! Let me know how it works out for you.
Can I substitute almond milk for the coffee? I don’t do coffee! And thank you for all the recipes you share! I have been trying and enjoying many of them!
I have not tried this but feel free to experiment! Let me know how it works out if you do try it.
Hi Natasha,
Lovely video. I have followed some of your recipes and they turned out beautifully. Except when I baked the chocolate cupcake recipe in a 8×3 loaf pan lol.
I am wondering if I can replace this frosting with chocolate ganache. I am making a birthday cake which is meant to be uniced but I want to do a ganache for the top. Will this work well?
Also, if I use this recipe and leave this cake uniced, will it dry out?
Thanks a lot Natasha.
Hi Olive, I would cover the cake if leaving it on the counter so it doesn’t get dry. This would work great with chocolate ganache.
Hi Natasha this is my 1st time to bake a cake, can I substitute vegetable oil to olive oil? Thank you.
Hi Venice, My go-to’s for cakes and baking are canola oil, vegetable oil and extra light olive oil (my favorite). Other oils tend to be more fragrant.
Hi Natasha I am such a fan of yours you make me laugh and your recipes are awesome just love it I want to ask about your chocolate cake I’m in Canada so when you say 3 cups of flour are you talking 8 ounces cups or are you talking 6 ounces cups so another words I see you have it there in metric but I just wanted to know how you measure cup of flour
Hi Anisa, one thing that may help is if you click “metric” in the recipe card towards the bottom, you will see the measurements in grams so you can compare with how you are measuring.
I made this yesterday! It was good yesterday but better today. I used 3-81/2inch aluminum pans. Baked for 25 minutes…wasn’t sure if it was done…probably could have done another couple of minutes. Frosting was plentiful to say the least.
My question is, can I use espresso powder instead of warm coffee and how much espresso powder would I use?
I’m glad you liked it! I suggest following your usual coffee mix which will usually give you a fairly strong coffee.
Excellent recipe, taste was very good. As said moist and yummy.
Only my cream I out too much the cake was slipping, novice baker
I’m so glad you enjoyed it!
The cake was very good. My girls thought it needed to be a bit sweeter. They did notice the frosting tasted different. I didn’t tell them it had cream cheese. Otherwise good cake not too sweet! Thanks
For the chocolate cake how long would you bake if in 9×13 pan.
Thank you!!
Hi Michele, that should work in a 9×13 but without testing it in something like a 9×13 cake pan, I could only guess at the baking time.
Hi Natasha,
This looks Amazing & Simple!
Regarding the frosting, I make a frosting for a Carrot Cake which is So Amazing but I only use 2 Tbls butter, one block cream cheese and 2 cups icing sugar & a dash Vanilla essence.
I am assuming I can do the same for this but also add the coco powder. What do you think?
I juts try to cut down on sugar when it comes to icings & cakes in general.
Thankyou very much
Cathy x
Hi Cathy! We love this chocolate frosting, but I bet adding your own can work also! I hope you love this cake!
Hi Natasha,
Just to let you know I ended up making this Cake today And it is a truly amazing Cake! So moist and Delicious!
And I love the idea of using cream cheese for the frosting!!
So I did one block of cream cheese, 2 Tbls butter, 2 Cups icing sugar, 1/2 cup coco powder and a dash of Vanilla essence.
It turned out perfect and not overtly sweet but still very sweet!
Thankyou so much!
I will make this again and again
Cathy xox
You’re welcome! I’m so happy you enjoyed it, Cathy!
I just made this cake for my son’s birthday, and I am so perplexed.. it did not rise. I did substitute Splenda for the sugar (my husband is diabetic). Any idea as to what might’ve happened?
Hi Tara, it’s hard to say what went wrong, but with baking being such a science, a simple adjustment like sugar can cause a different outcome.
Can I make this cake in a heart shaped pan that is 10”x 2”
Hi Debbie, that sounds like a good idea. However, I have not personally tried that yet to advise. If you do an experiment, please share with us how it goes.
Hi Natasha,
I love this recipe. And this is my daughter favorite chocolate cake. My question is is that okey to use white frosting instead of chocolate frosting? Can you please give me an idea what kind of frosting is good with the chocolate cake. It’s her birthday this month and she is requesting this chocolate cake of yours.
Thanks,
Remy
Hi Remy, the frosting used in this recipe is the perfect one that we love but feel free to experiment!
Hi Natasha,
I am looking for an eggless cupcake recipe. Do you think I can use this recipe to make cupcakes?
Hello V, I haven’t tried that to advise of the proper measurements and timing. I imagine it will work but you will have to experiment to really get the perfect outcome.
My son made this for my birthday cake. Here in Florida there is a shortage of cream cheese so he substituted mascarpone for the cream cheese. This cake is so Delicious. Thank you Natasha
I bet this was so good with mascarpone! I’m glad you found that substitution! Thank you so much for sharing that with me.
Hi Natasha
I have 2 x 8 inch pans. Can I use those instead of 9 inches? Also can I use corn oil?
Hi Connie, I think you could probably make it work for two 8-inch pans but I haven’t it that way so I won’t be able to give you precise baking instructions. Also, I haven’t tried corn oil either, but it is a common baking oil. My go-to’s for cakes and baking are canola oil, vegetable oil and extra light olive oil (my favorite)
Love the layered chocolate. It’s vegetarian, moist and easy to make
I’m so glad you enjoyed it!
Thank you Natasha for sharing this recipe. I used it to bake my very first cake! It turned out great 😊 everyone loved it, including those that don’t usually like chocalate. It has the perfect amount of sweetness and the chocolate isn’t overbearing! It was hard to stop eating lol
the next time I make it I want to try piping the frosting on in a decorative manner. Will that be possible with this frosting? What tools do you recommend?
Also my cakes baked perfectly but they were dome shaped and I wasn’t sure how much I should cut off the top to make it flat like I’ve seen them do on baking shows. I ended up leaving it but it made my cake harder to slice without the layers separating. Next time i will just go for it and try to get the layers as flat as possible
Hi Genesis, I’m so glad you enjoyed this recipe! We use an offset spatula to frost. Piping tools are not necessary for this one to decorate how I did. Watch the video tutorial to see how I frosted this one. If you’d like to pipe this frosting, the frosting does hold up well for piping.
Are you using 5 cups or 5 tablespoons of powdered sugar (as in the video)?
Hi liza, for the frosting we used 5 cups powdered sugar.
Hi Natasha, I’ve made this chocolate cake many times it is absolutely best chocolate cake recipe. My question is will it roll up well if i use this recipe to make a yule log roll?
Hi Kesz, I have not tried this recipe as a yule log. If you experiment, let me know how you liked the recipe. Have you Seen my Yule Log Recipe HERE?
Hi natasha, I love everything you make! It’s so easy! I’ve made this cake and its wonderful. My problem today is I’m out of all purpose flour, would this work with whole wheat flour. I’m not a fan of it,but thats all I have. I’m scared it will taste whole Wheatie lol..should I add some more cocoa and sugar or coffee…I’m scared haha! Help.
Thank you, Carrie. I’m glad you’re enjoying my recipes! I have not tried using wheat flour for this recipe to advise. I’m not so sure how it would work but if you do an experiment, please share with us how it goes.
Is it possible to make this cake recipe into vanilla cake? If so can you please tell me what I need to do? Omit coco and coffee?
Hi Dhwani, I haven’t tried making an eggless vanilla cake. Here’s my recipe for Vanilla Cake, but it’s not eggless.
Hi Natasha..
I love your recipes.. they are easy to understand.. thank you so much for giving us such easy and great recipes.
I had one small query.. can we use this chocolate cake batter to prepare cupcakes as i have to prepare eggless cupcakes for a client and i am very comfortable using your recipe. Kindly please let me know
Thank you ❤
You’re welcome! I’m so happy you enjoyed it, Rashmi! I have tried this recipe as cupcakes to advise on that to advise, but I have another recipe for Chocolate Cupcakes you can try!
Hi Natasha. After reading so many great reviews decided this is the cake for hubby’s birthday this weekend. One question, do you bake on rack in middle of oven?
Thanks, Susan
Happy birthday to your husband! yes, I bake it on the middle rack in my oven 🙂 I hope he loves it!
Hi Natasha. How do I know if the coffee is warm and not hot? I don’t have a thermometer haha! I have made this recipe twice already and the texture comes out okay but there is a sort of bitter after taste. Not sure where I went wrong. I use corn oil because we don’t have light olive oil.
Hi Darlene, you can try it of course, but also let it sit for a bit so it cools of a tad.
Hi I dont drink coffee and dont know how to brew it? Can i use instant coffee? or something else?
Hi Aruba, we used our espresso machine, I haven’t tried it with instant coffee, but I recommend checking your package instructions.
You can buy instant espresso it’s in a small jar. Just for baking. I used that and it came out really good and delicious!
Thank you so much for sharing that with us!
Thank you for marvelous recipes.
Love everything.
Last thing I made chocolate cake.
Love it.
Thank you,
Marianne
You’re so welcome. I hope you’ll love all the recipes that you will try, Marianne!
Today we made your…………….. ( AWESOME CAKE ) SOOO EASY AND LET’S TALK ABOUT THE TASTE YUM, YUM, YUMMY thank you for another great recipe JACK & POLLY
I’m so happy to hear that! Thank you for sharing your great review, Pauline!
Haven’t made the yet, but love your recipes so know or will look be a hit. Can I use buttercream icing instead, or does the cake need a light/fluffy icing for stability?
Hi Amanda, this recipe includes directions for buttercream frosting/icing. Was there another frosting you were referring to? This cake would go well with other frostings as well so feel free to experiment. Just make sure the cake is cooled before frosting it.
Would it be okay to use vegetable oil rather than light olive oil??
Hi Naomi, vegetable oil should work here. The one I use is LIGHT olive oil, so it doesn’t have any flavor. The one you would want to avoid for desserts is extra virgin olive oil since it has a strong flavor.
I noticed there aren’t any eggs listed in the recipe? Is this correct? No eggs?? I follow you all the time. Absolutely love your recipes!
Hi Debbie, that is correct. This cake is eggless, I hope you love it!
Hi Natasha! We love your recipes in our home. There isn’t one that I’ve tried that has failed with my husband and boys! Do you think I would completely ruin this recipe if I used vegetable or canola oil in in place of the light olive oil?
Yay, that is awesome! I’m really happy to hear that your family loves my recipes. Vegetable or canola oil will work, you can use it.
Hi Natasha. I’m hoping to make this cake but on 2 6″ cake rounds. Should I just halve the recipe? Thanks!
Hi Airra, I haven’t experimented that way, but I think that could work, although they may be slightly shorter layers and may bake a little faster.
Thank you! I’ll keep the cooking time in mind. Trying this today! 🙂
Can i make this chocolate cake in a 9″ x 13″ pan?
thanks
Hi Narissa, that should work in a 9×13, but without testing it in a 9×13 cake pan, I could only guess at the baking time.
If you also try any of your cakes in a 9 x 13 pan, do you note that on your recipe and put cooking time? Most of the cakes I make are 9 x 13 but I don’t like to try making a recipe that does not say it works in that size pan. I am looking for a good chocolate cake for 9 x 13 pan with a lightly sweetened white frosting. I do love your recipes and videos.
Hi Sharon, I haven’t tested this in a 9×13 so I can’t provide specific timings without testing that through first.
Hi Natasha, I’ve made the chocolate cupcakes and they’re amazing just wondering why this Chocolate cake recipe use less coco power and no egg but everything else the same? Thank you 💗
Happy to know that you enjoyed the cake! We use a different ingredient for the rise so egg is no longer necessary.
I made this chocolate cake and frosting for my husband’s birthday and it was delicious! I had some frosting left over and would like to know if I could freeze it?
Hi Pam, I haven’t tested freezing this frosting so I”m not sure if it is freezer friendly to be able to pipe it after thawing. I think it would taste good if you wanted to freeze a frosted cake or frosted cupcake.
Have you tried this in a 9×13 pan? If so how long do you bake?
Hi Cheryl, that should work, but I could only guess at the baking time without testing it in something like a 9×13 cake pan.
Hi Natasha, I trust you are well. I want to make this a a birthday cake but do a really refined buttercream decoration/ pipping and roses. Can the cake be made about 3 days ahead. I was thinking of baking on a Friday, butter cream frosting and decoration on Saturday in preparation for the party on Sunday? Please advise.
You can make the cake ahead of time and wrap it up with plastic wrap and put it in the fridge.
Hi Natasha how long would you store this cake for and would it lose its texture?
This cake does store well. Cover and refrigerate overnight. Let it come to room temperature for 1-2 hours before serving so the frosting and cake can soften. It does keep in the fridge for up to 5 days. If making just the layers wrap them in an airtight wrap or container and refrigerate.
Hi Natasha, can I skip the coffee and just add 2 cups of water? I’m making the cake for someone who doesn’t want/ like coffee!
Thank you!!
You can’t taste the coffee very much but it is important to the overall flavor, I have not tried without it.
Hi Natasha, I have a few questions? I hope you can assist. I want to know if I can make the cake about 3 days ahead? I want to make it for a special birthday. I would to do some more refined pipping/decorations. I am afraid the frosting may go bad as I will be making it ahead of time. Will the buttercream recipe hold up for the roses I want to pipe? Can I exclude the cream cheese from the frosting?
Hi, you could frost this cake a few days ahead, cover and refrigerate. The frosting does hold up well for piping. I suggest letting it soften at room temperature for a bit before serving.
Hi Natasha,
Can I make this cake in a 9×13 cake pan? I do not own round cake pans. Thanks
Agnes
Hi Agnes, I haven’t tested that to give you specific timings but that should work.
I have done that, and it works, however I forgot to write the time down. I would start at 30 minutes and check ever 5-7 min thereafter.
40-45 minutes….made one today!
Great job! So glad you enjoyed it.
Hi Natasha,
Good day! I noticed that this recipe has no eggs in it. Does it still turn out well? I know it’s an obvious answer since you made it. Just a little confirmation from you will make my day 🙂
Thank You
Yes, no eggs, and it always turns out so well.
hi whats the coffee measurement? 2 cups water and add 2 teaspoon instant coffee?
Hi Narissa, we used our espresso machine, I haven’t tried it with instant coffee, but I recommend checking your package instructions.
This recipe is sooo good, but I use less powder sugar on the frosting (cca 500 gr). My daughter always ask me to bake this cake. It is her favorite!
Great to hear that, Laura! Thank you for your good comments and feedback.
Hi Natasha,
One question before I try out this recipe. Can I substitute olive oil with normal cooking oil? Your recipes are amazing. The chocolate chip cookies are one of my family favs❤
Hi Sankalya, I’m not sure what you consider/ what is normal cooking oil but vegetable oil should work here. The one I use is LIGHT olive oil, so it doesn’t have any flavor. The one you would want to avoid for desserts is extra virgin olive oil since it has a strong flavor.
Hi Natasha, could I use a bundt pan for this? I just realized I don’t have 2 rounds. Thanks so much!
Hi Kim, I have not tested this in a bundt cake to advise. If you experiment with that, please let me know how you like it.
Could this be baked in 9 x 13 pan, if so how long.
Hi Karen, that should work in a 9×13, but without testing it in something like a 9×13 cake pan, I could only guess at the baking time.
The cake was so dry, I guess I shouldn’t be surprised with no eggs, but it was just an awful waste of ingredients and time, and I usually love Natasha’s recipes. The icing was ok, would be good on a good cupcake or on brownies
Hi Aislinn, I haven’t had that experience as this cake normally has a soft and fairly moist crumb. Did you possibly over-bake or bake using convection oven settings? This recipe is intended for conventional baking. You might also consider if high altitude is an issue?
I have baked this cake so many times using the exact recipe and have never had a problem with dryness. This cake is always so moist. I have never been a fan of chocolate cake until I found this recipe.
It happens to be my family’s designated birthday or special occasion cake 😍
Thanks Natasha for that wonderful recipe.
That’s fantastic feedback, Heather. I’m happy to know that the recipe is always a hit! Thank you for sharing that with us.
Nothing dry about this cake at all! I absolutely loved it. This is the recipe I use religiously. Thanks Natasha!
You are so welcome! I’m happy to know that this is your go-to recipe.
Give your measurements for making 2 cups of warm coffee please. How many tbsp or tsp or coffee used in one cup?
Hi Vaishali, if using instant coffee, I would follow the instructions on the package. The typical proportions are about 1 Tbsp ground coffee per 6 oz of water. If brewing 2 cups, you should be ok with 2-3 Tbsp of ground coffee depending on the strength you want.
Thanks for your prompt reply
Can advise the best substitute for eggs in this recipe?
Hi there, this chocolate cake is eggless. No need to use eggs here.
Thank you so much
I’ve been following Natasha for quite a while. I made this Chocolate cake yesterday for a birthday. I was so confused, looking for the eggs. 😂
It was not only one of the most delicious chocolate cakes I’ve ever made, but it was also beautiful. Very easy yet impressive. Thank you for your great recipes and your wonderful attitude. I also cook for the homeless in our town. I have a team that helps and if I can find one of your recipes that has the donated ingredients I have, I just rachet the recipe up to 40+ and know it will be great.
Hello Linda, that is so heartwarming. Thank you so much for your kind words and good feedback. Keep up the good deeds, and you will definitely be blessed more.
What size of round cake pans did you use? Please let know I would really appreciate it.
Hi Viviana, it’s two 9″ cake pans
Hi Natasha,
Wow! Your cake is fabulous. I made this a few months ago for my Partners mums birthday and the whole family loved it. Loved it so much they have asked me to make it again for his Nieces birthday this weekend. It tasted amazing. Thanks for the recipe. You’ve made a wee Scottish lass very happy
I’m so happy you all enjoyed that, Jo-Anne! Thank you for sharing that with us!
What to do if one of your cake layers falls apart? Do you pice it together? What layer do you put it on? Do you just make cake pops with it?
Hi Quin, if a layer breaks, I would put it on the bottom so you can secure it with the top layer and it will be easier to slice.
Hi Natasha, I have made this cake base 4 to 5 times and it tastes delicious. However, I don’t get flat layers like in your video. I get a slight dome which I have to cut off. I used the exact measurements and weigh each ingredient. Please suggest what I can do to get flat layers.
Hi Kruti, did you use a leveled measuring spoon for the leavening? I have found that using too much can cause it to the dome. Also, be sure to bake in the center of your oven on regular bake mode.
Gracias Natasha!! Hoy hice la mitad de la receta para probarla y quedó excelente!! Muy rica, esponjosa y suave. Nos encantó!! Recomiendas alguna fruta para acompañar esta torta?
Saludos desde Chile!
Thanks for your great feedback, appreciate it! I haven’t tried adding any fruits to this cake to advise but I think that will work just fine.
hey natasha! i made your cake but it tasted more like baking soda. i have used exactly 2tsp can u tell me where i might have gone wrong? Also i’m baking in the oven for the first time so can u tell me which mode should i use? is it the only bottom rod mode?
also can i use powdered sugar for the cake?
Hey Natasha, love all your recipes.
Due to health reasons, I can’t have vinegar. What can I substitute it with?
Thank you!
Hi John, I’m glad you’re enjoying my recipes. You’ll notice this cake has no eggs in it to help it rise. The vinegar is there to react with the baking soda, giving you a nice and fluffy cake. I have not tried using any substitute for vinegar to advise.
Hi Riya, you should not be able to taste the baking soda if you are using vinegar which activates the baking soda. Make sure you aren’t substituting any of the ingredients and also add the ingredients in the same order that I list in the recipe. I use conventional bake mode.
I love your recipes, but so far your bake items haven’t turned out so well. Your rolls were “hockey pucks” that’s what my family called them. This cake was also flat. I was wondering if it’s a altitude thing. I live at a high altitude and think I need to adjust the recipe.
Hi Jill, it’s hard to say without being there, but yes, altitude will impact the outcome. I also recommend checking out Post on Measuring for tips and read through this site link for resources on altitude adjustments.
Hi,
For the frosting
Instead of cocoa powder can I add Nutella?
Hi Nelvie, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes!
Hi! Can I make the entire cake with frosting and freeze it?
Thank you,
Renee
Hi Renee, I haven’t tried freezing the full assembled cake (it does keep in the fridge for up to 5 days), but I think that would work fine to freeze, but I would cover the sliced portion with plastic wrap, so it doesn’t dry out or get freezer burn.
Nats this was a hit… made this for my husband and he wants to marry me for the second time…..thanks for making me a better cook with you recipes. much love from Uganda
You’re welcome, Rahma. I’m glad to hear that your husband enjoyed it so much. Thank you for sharing that with us.
This looks delicious! I wanted to make and frost a day ahead. Will this cake dry out if I put it in the fridge overnight? What is the best way to store it?
Thanks!
Hi Angela, you can make the entire cake ahead of time. This cake does store well. Cover and refrigerate overnight. Let it come to room temperature for 1-2 hours before serving so the frosting and cake can soften. It does keep in the fridge for up to 5 days. If making just the layers wrap them in an airtight wrap or container and refrigerate.
Hi Natasha,
What is the difference using baking soda with baking powder when making a cake? This cake just use baking soda only right? Tq
That’s correct. We use baking soda in this recipe. Baking soda is much stronger than baking powder. You will likely need around 3 times as much powder as you would soda to create the same rising ability.
Church potlock tested and approved!
YES!!! That’s awesome, Cheryl! Thank you for sharing that great feedback with me!
Hi Natasha,
I’m looking forward to trying this recipe, however, I don’t have any light olive oil at home. Could I use a substitute?
Thanks, Julie.
Hi Julie, canola oil would work fine too. I hope you love it!
Hi Natasha, I wanted to try this recipe for a birthday cake. I am thinking of frosting it with american buttercream/chocolate ganache and covering in fondant. Do you think any of these frosting can be paired with this cake? And can this cream cheese buttercream frosting be used under fondant?
Hi Beth, it would work to use a vanilla frosting, but I suggest a little heavier frosting like a buttercream frosting since the cake layers are pretty heavy.
Can you tell me why use the white vinegar ? Never had that before and just want to know what it does to add to cake.
Hi Jo, you’ll notice this cake has no eggs in it to help it rise. The vinegar is there to react with the baking soda, giving you a nice and fluffy cake. I hope that helps.
My cakes completely fell apart when I lifted them out of the tins! What did I do wrong?
Hi Paula, I have never had that happen before and it’s difficult to say without being there. I suggest watching the video to see where things started to look different and consider if any ingredient substitutions were made which could be culprits?
Hi Natasha,
Do you recommend a 9×2 inch pan or 9×3 inch? Can’t wait to try this!
Thanks!!
Hi Karen, we used a 9″ pan that is 2″ tall.
I made this today as a birthday cake for my grandmother. It came out really well and it’s so delicious!!! Glad I found this recipe. Thank you!
Glad you loved it, Mary! Thank you so much for your review and good feedback.
Hi,
If you cut the sugar in half, will it affect the recipe?
Hi Tatyana, we don’t like overly sweet cakes, but yes, this will affect it. I wouldn’t substitute powdered sugar in the cake. Also, I haven’t tested the cake base with less sugar so I’m not sure how it would affect the outcome without testing first.
I made this cake yesterday. It is the best chocolate cake I have ever made. Moist and not sickeningly sweet. Definitely is a keeper!
That’s just awesome! Thank you for sharing your wonderful review, Lisa!
Hi,
You dont put the eggs in the préparation..Thank you.
Hi Nathalie, that’s right! There are no eggs in this recipe. I hope you love it!
Hi Natacha, I would like to make this cake but only one instead of two and no filling in between, can i just half the quantity and cover it with a simple choc ganache ? we aren’t icing sugar users, thank you!
Hi Anna, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Your chocolate cake looks scrumptious as are all your recipes!
It is so delicious! I hope you’ll love all the recipes that you will try.
I have been making an almost identical cake for many years now, it is called a Black Magic Cake. The Black Magic cake calls for 1 cup buttermilk and 1 cup coffee. I am assuming it is the buttermilk that makes it far too tender to be a layer cake …. as I’ve always left it in the baking dish and served it as a snack cake. Thank you for this version!! For your fans who asked about baking time for a 9×13 pan, I bake at 350 for about 35 minutes.
I tried making this cake twice and it always came out dry. what am i doing wrong 🙁
Hi Sandra, it’s hard to say without being there, and I haven’t had that experience. It may be too much flour? Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
thanks Natasha. 3rd time is a charm! will keep you posted 🙂
That’s so great, Sandra!
metric measurement did the trick. it turned out Amazing! thank you for such a great recipe. of course now everyone who had the cake asked for the recipe!
That’s so great, Sandra!
Hi Natasha,
can I steam this cake recipe?
thanks
I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Hi Natasha, I am not a coffee drinker… Can I know what’s the ratio to make the 2 cups coffee?
Hi Shirleen, if using instant coffee, I would follow the instructions on the package. The typical proportions are about 1 Tbsp ground coffee per 6 oz of water. If brewing 2 cups, you should be ok with 2-3 Tbsp of ground coffee depending on the strength you want.