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Indulge in the ultimate chocolate experience with The Most Amazing Chocolate Cake. Moist, rich, and made in a single bowl, this chocolate cake has received thousands of rave reviews. Satisfy your chocolate cravings with the chocolate cake of your dreams.

A slice of Moist Chocolate Cake layered with chocolate frosting with a bite taken out with a fork

Are you ready for the most heavenly chocolate cake you’ve ever tasted? After years of testing, we have finally perfected the ultimate chocolate cake recipe. This rich, fudgy chocolate cake will melt in your mouth with every bite. Its fluffy, moist crumb is coated in a thick layer of decadent chocolate frosting, making it a true indulgence for chocolate lovers. And the best part? It’s so easy to make, with just one bowl for the batter.

Our recipe has been tried and loved by tens of thousands of people worldwide, all of whom agree that it is the most amazing chocolate cake ever. In fact, it has gained the nickname “The Matilda Cake” because it resembles the decadent cake eaten by Bruce Bogtrotter in the movie Matilda.

Substitution Options

What is buttermilk and can it be substituted?

Buttermilk is a liquid that is left over after churning butter. It is an important ingredient in this recipe due to the way it interacts with other ingredients. Buttermilk can be easily substituted with a mixture of milk and vinegar or lemon juice, or with almond or soy milk and white vinegar. You can also find more in-depth information on how to make a buttermilk substitute in this post.

Is it possible to make this recipe dairy-free?

Yes, you can make this recipe dairy-free. Simply add 2 tablespoons of white vinegar to almond or soy milk, let it stand for 5 minutes, and use the mixture in place of the buttermilk. You can also use a dairy-free frosting option for the frosting.

Can I make this recipe gluten-free?

Yes, you can easily adapt this recipe to be gluten-free by using a “Cup for Cup” gluten-free flour blend in the same amounts as the regular flour called for in the recipe.

What can be used as a substitute for eggs in this chocolate cake recipe?

There are several options that work well as egg substitutes in this recipe:

  • 1/4 cup of plain yogurt per egg
  • 1 tablespoon vinegar+ 1 teaspoon baking powder whisked together per egg
  • 1/4 cup mashed banana per egg
  • 1/4 cup unsweetened applesauce per egg

Adapting the Recipe for Different Sizes and Shapes of Cakes

This chocolate cake recipe yields approximately 9 cups of batter total, or 3 cups for each of the 9-inch layers. Here are some popular pan sizes and the approximate amount of batter needed for each individual pan:

  • 9×2-inch round pan: 3 cups batter
  • 8×2-inch round pan: 2 1/4 cups batter
  • 13×18-inch jelly roll pan: 6 cups batter
  • 9×13-inch pan: 6 cups batter
  • 12 standard cupcakes: 3 cups batter
  • 10-12 cup bundt cake pan: 8 cups batter

As a general rule, cake pans should be filled 2/3rds of the way full for cake baking, unless otherwise specified in the recipe.

It’s always a good idea to check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is likely done. You can also gently press the center of the cake with your finger – if it springs back, it is probably ready to be removed from the oven.

Keep in mind that these are just general guidelines and the actual baking time may vary depending on factors such as your oven’s temperature accuracy, the type of pan you are using, and the altitude at which you are baking. It’s always a good idea to keep an eye on your cake as it bakes and to make any necessary adjustments to the baking time as needed.

Types of Cocoa Powder

Cocoa powder is an important ingredient in many baked goods and can affect the flavor and texture of the final product. It is important to use the type of cocoa powder specified in a recipe, as using the wrong type can alter the balance of flavors and sweetness. There are several types of cocoa powder available, each with its own distinct flavor and properties.

Hershey’s Unsweetened Cocoa Powder was used in this cake recipe as it is widely available to readers. You can also use higher-quality cocoa powders such as Ghiradelli or those from specialty chocolatier shops, but they can be expensive. It is recommended to avoid using inexpensive store brands as they tend to not produce the best results. For the dark-colored frosting in these photos, Hershey’s Special Dark Unsweetened Cocoa Powder was used.

Dutch-process cocoa powder is a type of cocoa that has been treated with an alkali to neutralize its acidity. It has a milder flavor and darker color than natural cocoa powder, and is also easier to dissolve in liquids. When using dutch-process cocoa powder in place of unsweetened cocoa powder in a recipe, it is important to consider that it may behave differently due to its lower acidity. However, in this recipe, dutch-process cocoa can be used without making any other modifications.

Frosting Options

This cake recipe pairs well with the chocolate cream cheese buttercream frosting, but feel free to try other frosting flavors to create your own unique cake. Other frosting options include a chocolate buttercream, whipped chocolate ganache, ermine frosting, 7-minute frosting, sweetened condensed milk frosting, and a pourable chocolate fudge icing that’s suitable for sheet cakes and 9×13 cakes. Simply click on the images below for more information about each of these frosting options.

If you like this recipe, be sure to check out my other amazing cake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Most Amazing Chocolate Cake on a cake stand, a slice on a plate in the foreground layered with chocolate frosting
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it's just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you've been dreaming of!
The Most Amazing Chocolate Cake is moist, decadent, chocolatey perfection with a batter that is made in just one bowl. With thousands of rave reviews, this is the chocolate cake you've been dreaming of!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients

The Most Amazing Chocolate Cake

  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water (or brewed coffee)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

Chocolate Cream Cheese Buttercream Frosting

  • 1 1/2 cups butter softened
  • 8 oz cream cheese softened
  • 1 1/2 cups unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • 7 cups powdered sugar
  • about 1/4 cup milk as needed
Instructions

The Most Amazing Chocolate Cake

  • Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake rounds or dust with flour or cocoa powder. Alternatively, you can lightly grease the pans and line them with parchment paper.
  • In a large mixing bowl, mix together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  • Add the eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth, scraping the sides and bottom of the bowl to ensure everything is mixed in.
  • Divide the batter evenly among the three prepared pans, about 3 cups per pan. Tap the cake pans gently on the counter to allow any bubbles to rise to the top and escape.
  • Bake for 30-35 minutes in a 350°F (176°C) oven until a toothpick inserted into the center comes out clean.
  • Cool the cakes on wire racks for 15 minutes, then remove them from the pans and place them on the wire racks to cool completely.
  • Frost with your favorite frosting and enjoy!

Chocolate Cream Cheese Buttercream Frosting

  • In a large bowl, use a hand mixer or stand mixer to beat together the butter and cream cheese until fluffy, about 3 minutes.
  • Add the cocoa powder and vanilla extract. Beat until just combined, about 30 seconds.
  • Beat in the powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more once refrigerated.
  • Use the frosting to frost and assemble the cake or transfer it to a piping bag for decorating. Once frosted, the cake should be refrigerated, but it can remain at room temperature for up to 4 hours.
Notes
  • For metric measurements, click on the metric tab. Bake at 176°C in three 23 centimeter pans.
  • Coffee can be used in place of warm water to enhance the flavor of chocolate. This option is great for dark chocolate lovers.
  • The servings on this cake are listed as 3 layers to allow you to use the built-in scaling feature to adjust the recipe larger or smaller depending on how many layers you want to make.

Nutrition

Serving: 1large slice | Calories: 767kcal | Carbohydrates: 119g | Protein: 8g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 105mg | Sodium: 668mg | Potassium: 383mg | Fiber: 5g | Sugar: 91g | Vitamin A: 825IU | Calcium: 96mg | Iron: 3.7mg
Course: Dessert
Cuisine: American
Keyword: Chocolate Cake
The Most Amazing Chocolate Cake Recipe
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it's just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you've been dreaming of!
The Most Amazing Chocolate Cake is moist, decadent, chocolatey perfection with a batter that is made in just one bowl. With thousands of rave reviews, this is the chocolate cake you've been dreaming of!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients

The Most Amazing Chocolate Cake

  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water (or brewed coffee)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

Chocolate Cream Cheese Buttercream Frosting

  • 1 1/2 cups butter softened
  • 8 oz cream cheese softened
  • 1 1/2 cups unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • 7 cups powdered sugar
  • about 1/4 cup milk as needed
Instructions

The Most Amazing Chocolate Cake

  • Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake rounds or dust with flour or cocoa powder. Alternatively, you can lightly grease the pans and line them with parchment paper.
  • In a large mixing bowl, mix together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  • Add the eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth, scraping the sides and bottom of the bowl to ensure everything is mixed in.
  • Divide the batter evenly among the three prepared pans, about 3 cups per pan. Tap the cake pans gently on the counter to allow any bubbles to rise to the top and escape.
  • Bake for 30-35 minutes in a 350°F (176°C) oven until a toothpick inserted into the center comes out clean.
  • Cool the cakes on wire racks for 15 minutes, then remove them from the pans and place them on the wire racks to cool completely.
  • Frost with your favorite frosting and enjoy!

Chocolate Cream Cheese Buttercream Frosting

  • In a large bowl, use a hand mixer or stand mixer to beat together the butter and cream cheese until fluffy, about 3 minutes.
  • Add the cocoa powder and vanilla extract. Beat until just combined, about 30 seconds.
  • Beat in the powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more once refrigerated.
  • Use the frosting to frost and assemble the cake or transfer it to a piping bag for decorating. Once frosted, the cake should be refrigerated, but it can remain at room temperature for up to 4 hours.
Notes
  • For metric measurements, click on the metric tab. Bake at 176°C in three 23 centimeter pans.
  • Coffee can be used in place of warm water to enhance the flavor of chocolate. This option is great for dark chocolate lovers.
  • The servings on this cake are listed as 3 layers to allow you to use the built-in scaling feature to adjust the recipe larger or smaller depending on how many layers you want to make.

Nutrition

Serving: 1large slice | Calories: 767kcal | Carbohydrates: 119g | Protein: 8g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 105mg | Sodium: 668mg | Potassium: 383mg | Fiber: 5g | Sugar: 91g | Vitamin A: 825IU | Calcium: 96mg | Iron: 3.7mg
Course: Dessert
Cuisine: American
Keyword: Chocolate Cake
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