Chocolate Cake Recipe

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Everyone loves a good chocolate cake! This recipe for chocolate cake makes something just as fast and delicious as a boxed cake mix, but with loads more intensity of flavor thanks to the sour cream and the secret addition of some coffee.

For another great cake recipe, try this Chocolate Root Beer Soda Cake. If you are looking for the easiest chocolate cake ever, try my wacky cake!

chocolate cake on a white plate

Chocolate Cake Recipe

Chocolate cake is not just a mainstay of birthday parties but is also a mandatory recipe for when you really need to cater to that sweet tooth. This is a no-fail, easy-to-make chocolate cake that is one of the oldest recipes here on my website – I have been making this for 10 years and it was time to update the photos!

While you could easily just buy a box cake and follow the instructions, this recipe is the perfect way to make a cake that feels like it was store-bought yet still has all of that intense homemade flavors.

9x9 chocolate cake with buttercream frosting

Chocolate Cake Ingredients

Make sure to look at the recipe card down below to make sure you buy the right amounts you need.

ingredients for chocolate cake

Dry Ingredients

  • Sugar
  • Flour
  • Cocoa
  • Baking powder
  • Baking soda

Wet Ingredients

  • Eggs
  • Oil
  • Heavy cream
  • Sour cream
  • Vanilla
  • Coffee
chocolate cake cooling on a wire rack

How To Make Chocolate Cake

  • Whisk together all of the dry ingredients in a medium bowl
  • Using a stand mixer or hand whisk, beat the eggs with the oil until completely combined, and then add in all of the rest of the wet ingredients
  • Combine the wet and dry ingredients for 2 minutes on low speed
  • Pour the batter into a greased 9×9 square pan and tap lightly on the counter to release trapped air bubbles
  • Bake for 40 minutes at 350 Fahrenheit, or until a cake tester or toothpick inserted into the middle comes out clean
  • Remove, cool for 5 minutes in the pan, and then invert onto a cooling rack
close of of moist chocolate cake

How To Invert The Cake Onto A Cooling Rack

The final big hurdle with making any kind of cake is somehow getting it out of the pan and onto a cooling rack.

If you happen to have one of those fancy cake pans with removable sides, then you shouldn’t have any trouble whatsoever. However, for most people, making cakes is synonymous with having to somehow peel out a stuck cake from a pan that just won’t budge.

The real trick is to make sure you allow the cake to cool for a while first before trying to remove it. Cooling not only allows the cake to set up and avoid breaking apart, but it also contracts as it comes into contact with cold air, which helps it to peel back away from the sides.

After a brief 10 minutes of cooling, the cake should fall right out. To invert it onto the cooling rack, just place the rack upside down on top of the cake pan, grip both the pan and the rack and invert them together.

The cake should slide right out, leaving you able to simply lift the cake pan away and let the cake cool down properly on the rack.

large slice of chocolate cake with buttercream frosting

Looking for more delicious Cake recipes? Try these out:

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The perfect homemade chocolate cake! This chocolate cake recipe is easy to make and bakes up a perfect 9x9 pan of chocolatey, delicious, moist cake!

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Chocolate Cake

The perfect homemade chocolate cake! This chocolate cake recipe is easy to make and bakes up a perfect 9×9 pan of chocolatey, delicious, moist cake!
5 from 5 votes
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
40 minutes
Course
Dessert
Cuisine
American
Servings
16 pieces
Calories
304
Author
Karlynn Johnston

Ingredients
  

Dry Ingredients

  • 2 cups sugar
  • 2 cups flour
  • 1 cup cocoa
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda

Wet Ingredients

  • 2 large eggs
  • 1/2 cup oil
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 2 teaspoons vanilla
  • 1 cup coffee

Frosting

Instructions
 

  • Preheat your oven to 350°F. Grease a 9×9 square pan and set aside.
  • Measure all your dry ingredients into a medium sized bowl. Using a whisk, combine them thoroughly.
  • In a large bowl attached to a stand mixer, beat the eggs with the oil until combined, then add in the remaining wet ingredients.
  • Combine all the ingredients for 2 minutes on low speed, scraping the sides as needed.
  • Pour the batter into the prepared pan. Tap the pan lightly on the counter to release any trapped air bubbles and then place into the oven.
  • Bake for 35-45 minutes OR until a cake tester/toothpick inserted into the middle comes out clean.
  • Remove and cool for 5 minutes in the pan, then flip onto a cooling rack or plate.
  • Once cooled completely, prepare and frost with my buttercream icing recipe.

Recipe Notes

  • You can choose to just serve this plain, or serve warm with some vanilla ice cream.

Nutrition Information

Calories: 304kcal, Carbohydrates: 41g, Protein: 4g, Fat: 15g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 125mg, Potassium: 188mg, Fiber: 2g, Sugar: 25g, Vitamin A: 297IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Chocolate Chocolate cake

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Mary Ann Hyndman Smith says

    I like your mixer, mine is a boring white one, but I cannot justify spending lots of money to buy a colour, when Madge works well. ( her name is Blanca Madge) see what I did ? Anyway , would cerise be a nice name for yours? Giggle!

  2. candjmunoz says

    This is my go-to chocolate cake.  Before we found out that my daughter has celiac disease, we made this several times a year.  I have made it twice now with a gluten free substitute (Bob’s Red Mill 1-to-1 Gluten Free Baking Flour), and it has turned out better than any gf cake mix, and possibly better than any gluten cake I ever made!  I really think it’s the sour cream and boiling water that make it so good.

    Do you have any suggestions for using the sour cream and boiling water in non-chocolate cake?  I keep wondering if it’s the chocolate that makes this recipe work with those ingredients…

    Thanks!

    Janis

  3. Carla says

    Enjoyed your chocolate cake recipe! Omitted canola oil for coconut oil; kind of gave it a hint of coconut! Lol but moist, delicious and did rise well!

    Your chocolate chip cookie is the best!! 10x better than nestle! I like how you only use 1/4 of butter instead of a whole stick! Thank you for the yummy sweets!

    -carla

  4. chi says

    Hi there do you use self raising flour?:)

    going to make my son’s birthday cake xx

  5. NurseLovesFarmer says

    You don’t say how long to bake this for….

  6. candjmunoz says

    I’m making a two-layer 9″ round cake plus some cupcakes (how many cupcakes is not overly important to me.  I’m only making those because my son wants both a cake and cupcakes for his party.).  Should I double this recipe for that purpose, or is a single recipe plenty for this?  Thanks!

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