This easy chocolate cake is a game-changer! It strikes the perfect balance between rich chocolate flavor and a moist, tender crumb. The combination of sour cream, buttermilk, and a touch of hot coffee makes this the best recipe ever.
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Why this cake works
- Super Moist & Tender ā A perfect blend of sour cream, buttermilk, and oil keeps the cake ultra-soft and melt-in-your-mouth delicious.
- Deep, Rich Chocolate Flavor ā Cocoa powder, melted dark chocolate, and a hint of coffee create an intense chocolate taste without being bitter.
- Foolproof & Easy to Make ā No complicated steps – just mix, pour, and bake! Perfect for busy people who want a homemade treat without the hassle.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- All-purpose flour & cornstarch: This duo creates a lighter cake texture. If you’re short on cornstarch, cake flour can be a direct substitute.
- Unsweetened cocoa powder: Opt for natural cocoa powder to achieve the right acidity and flavor balance. Do not use Dutch process cocoa!
- Espresso powder or instant coffee granules: These intensify the chocolate flavor. If caffeine is a concern, feel free to omit them.
- Hot coffee: The hot liquid blooms the cocoa powder, enhancing the chocolate flavor. And no, it wonāt make your cake taste like coffee! If you don’t want to use coffee, use hot water or chai tea instead.
- Sour cream & buttermilk: They keep the cake moist and tender. In a pinch, plain yogurt can replace sour cream, and milk with a splash of vinegar can stand in for buttermilk.
Recipe variations
- Chocolate-Orange Twist ā Add 1 tablespoon of orange zest and swap the coffee for fresh orange juice.
- Nutty Chocolate Cake ā Fold in 1 cup of chopped pecans or walnuts for crunch.
- Spiced Chocolate Cake ā Add 1 teaspoon of cinnamon and a pinch of cayenne for a warm, spicy kick.
How to make a chocolate cake
1: Prep
You want the cakes to release easily from the pans later!
2: Mix dry ingredients
3: Add wet ingredients
4: Add coffee & chocolate
5: Bake
6: Cool
Tips for success
- Measure accurately ā A kitchen scale yields the most precise results in baking, but most people prefer cups. If using cups, spoon and level flour instead of scooping directly (which compacts it). For brown sugar, pack it firmly, and for liquids, use a liquid measuring cup at eye level.
- Use room temperature ingredients ā Cold eggs and dairy wonāt mix smoothly, leading to a denser cake. Let them sit at room temp for 30 minutes before baking.
- Donāt overmix ā Overworking the batter develops gluten, making the cake tough. Mix until just combined – a few small lumps are fine!
- Check your leavening ā Expired leavening agents mean flat cakes. Test freshness by dropping baking powder in hot water (should fizz) and baking soda in vinegar (should bubble).
- Cool cakes completely before frosting ā Even slightly warm cakes will melt your frosting. For faster cooling, place layers on a wire rack and refrigerate for 15-20 minutes.
Helpful recipe hints
Troubleshooting & storage
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Additionally, the cake should spring back when lightly touched, and it may start to pull away from the sides of the pan.
A sunken center can result from underbaking, expired leavening agents, or opening the oven door too early. Ensure your baking powder and baking soda are fresh, bake the cake fully, and avoid disturbing it during baking.
However, this chocolate cake is very light and delicate to keep it moist, so a tiny bit of sinking in the middle is to be expected and normal!
Properly prepare your pans by greasing them, lining the bottoms with parchment paper, and greasing again. This ensures easy release after baking.Ā
A dry cake can result from overbaking, too much flour, or insufficient fat. Measure ingredients accurately, avoid overbaking, and do not skip or lessen the oil, nor substitute low fat products.
Yes! You can bake the cake layers up toĀ 2 days in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature.Ā
If unfrosted, keep the cake layers wrapped in plastic wrap at room temperature forĀ up to 2 daysĀ or refrigerate forĀ up to 5 days. If frosted, cover with a cake dome or loosely tent with foil and refrigerate.
Unfrosted cakes: Once the cakes have cooled completely, wrap each layer tightly in plastic wrap, then in foil. Freeze forĀ up to 2 months. Thaw at room temperature before frosting.
Entire frosted cake: If frosted with a freezer-friendly frosting, place the frosted cake in the freezer uncovered forĀ 1 hourĀ to firm up the frosting, then wrap it gently in plastic wrap and foil. Freeze forĀ up to 1 month. Thaw in the fridge overnight, then bring to room temp before serving.
Leftover cake slices: Wrap individual slices in plastic wrap and place them in an airtight container or freezer bag. Freeze forĀ up to 1 month. Let slices thaw at room temperature for aboutĀ 30 minutesĀ before eating.
Serving tips
For the best flavor and texture, serve this chocolate cake at room temperature – cold cake can feel dense, while a slightly softened cake melts in your mouth. If the cake has been refrigerated, let it sit out for 30-60 minutes before serving.
Pair it with chocolate buttercream, whipped ganache (double the recipe!), or a simple dusting of powdered sugar for a lighter touch. Want to get fancy? Add a scoop of vanilla ice cream or a drizzle of warm ganache.
For clean slices, use a sharp knife dipped in hot water, wiping between cuts. Whether it’s for a birthday, a family treat, or a just-because chocolate fix, this cake always delivers! š«āØ
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Best Chocolate Cake
Recipe details
Ingredients
- 1Ā¾ cups all-purpose flour
- Ā¼ cup cornstarch
- Ā¾ cup unsweetened cocoa powder (NOT Dutch-processed)
- 1 cup granulated sugar
- 1 cup dark brown sugar packed
- 1Ā½ teaspoons baking soda
- 1Ā½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon espresso powder instant coffee granules, OR Ā½ teaspoon chai spice mix
- 1 cup sour cream
- Ā½ cup buttermilk
- Ā½ cup vegetable oil
- 2 large eggs at room temperature
- 1Ā½ teaspoons vanilla extract
- Ā½ cup hot coffee
- 2 oz melted dark chocolate
Instructions
- Prep: Preheat oven to 350Ā°F. Grease two 9-inch cake pans, line bottoms with parchment paper rounds – if parchment isnāt nonstick, spray with nonstick cooking spray.
- Dry ingredients: In a large mixing bowl (or bowl of a stand mixer), whisk together 1Ā¾ cups all-purpose flour, Ā¼ cup cornstarch, Ā¾ cup unsweetened cocoa powder, 1 cup granulated sugar, 1 cup dark brown sugar, 1Ā½ teaspoons baking soda, 1Ā½ teaspoons baking powder, 1 teaspoon fine sea salt, and 1 teaspoon espresso powder (or chai spice mix) until well combined.
- Add wet ingredients: Using a handheld or stand mixer fitted with a whisk attachment, mix 1 cup sour cream, Ā½ cup buttermilk, Ā½ cup vegetable oil, 2 large eggs, and 1Ā½ teaspoons vanilla extract on medium-high speed into dry ingredients until fully combined.
- Add coffee and chocolate: In a heatproof cup, whisk together Ā½ cup hot coffee and 2 oz melted dark chocolate until smooth. Slowly pour into the batter, whisking or mixing on low speed until fully combined. The batter will be thin.
- Bake: Divide the batter evenly between the two prepared cake pans. Bake for 23-26 minutes, or until a toothpick inserted in the center comes out clean. Like my chocolate honey cake, these cakes may slightly collapse in center.
- Cool: Remove the cakes from the oven and place them on a wire rack. Remove from the oven and allow to cool for 30 minutes, remove from the pan and cool completely. Frost with Chocolate Buttercream Frosting, Whipped Ganache or your favorite frosting.
Notes
Ingredient notes
- Natural cocoa powder ā No Dutch-processed; it affects leavening.
- Sour cream & buttermilk ā Keep the cake extra moist. Swap with yogurt if needed.
- Hot coffee ā Enhances chocolate flavor but wonāt make the cake taste like coffee. Use hot chai tea or hot water if avoiding coffee.
Recipe tips
- Measure correctly ā Spoon & level flour, pack brown sugar, and use a scale for accuracy.
- Room temp ingredients ā Ensures a smooth, even batter.
- Donāt overmix ā Mix until just combined for a light, fluffy cake.
- Check freshness ā Expired baking powder/soda = flat cake.
- Cool completely ā Warm cakes melt frosting!
Storage & freezing
- Room temp ā Store unfrosted cakes wrapped for 2 days.
- Fridge ā Keep frosted cake covered for 3 days.
- Freeze layers ā Wrap & freeze for up to 2 months.
- Freeze frosted cake ā Chill, wrap, and freeze for 1 month.
Emma says
Made this for Valentineās Day and WOW – best chocolate cake ever!! So rich and moist, and the frosting was perfect. My husband couldnāt stop raving about it. Definitely making this again!
Nora says
I’m so glad, Emma!
Lena Christen says
Made this for a Valentineās dinner at home, and it was a total hit! The cake was soft and rich, and the frosting was so creamy. Canāt believe how easy it was – thank you!!
Nora says
I’m so glad, Lena!