The Stay At Home Chef’s recipe for The Most Amazing Chocolate Cake 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 looks just like the decadent cake eaten by Bruce Bogtrotter in the movie Matilda.
Why You’ll Love This Recipe
- One Bowl – The batter is made in just one bowl, so no combining wet and dry ingredients separately.
- Rich Chocolate Flavor – This cake is rich and fudgy, making it a true indulgence for any chocolate cake lover.
- It’s Moist! – One of the key measures of a chocolate cake is whether or not it is moist. This one checks every box!
- Every Option – Not only is this cake the best, we’ve given you every option we can for various pan sizes, frosting options, and subtitutions.
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.
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.
Substitutions
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.
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.
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.
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 sheet cake 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.
- Unsweetened Cocoa Powder, specifically Hershey’s brand, was used in this cake recipe as it is the most 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
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and weโve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
My first made from scratch cake. Easy and super delish! My son has a nut allergy and buying cakes from stores are almost impossible . This cake will be made again ! ( I did not have buttermilk, I used plain 2% and it was still delish.
To make your own buttermilk: Add 1 Tbls of lemon juice to a cup of milk. Let sit for a few minutes. You can also buy a can of buttermilk powder and follow directions.
Jackie
Amazing recipe.. my son and his friends loved the cake.
Can I use cake flour for this recipe? Does it make a difference?
We do not recommend using cake flour for this particular recipe as it weakens the structure of the cake.
OMG!!! Sooooo good!!! This makes a very big cake!! I was concerned not all ingredients would fix in mixer. It was close but just start slow and get all ingredients wet before picking up the speed. Iโve been looking for a recipe exactly like this and i will look no more!! I didnโt have buttercream but i made the substitute suggested using lemon juice and it worked beautifully! NextTime i will use dark chocolate cocoa for the icing also as well as shave chocolate on top!! Can NOT wait to share this with family!! ….or wait …yes i can!!! ?
My boyfriend who is neutral about everything raised his eyebrows and said โthis is the best cake Iโve ever had in my lifeโ
Cake came out amazing! Perfect consistency and VERY moist. I forgot to add the vanilla extract but the cake still cake out perfect. I also did not have enough powdered sugar and used 3 cups only but the frosting STILL came out wonderful. Would definitely recommend this recipe!
Yum this is an excellent cake and frosting recipe ?
The frosting saved this cake.
The cake alone was far too sweet. I dont understand why or if we did something wrong as most of the comments above say it’s perfect. We used the exact amount of sugar required.
Iโm making this cake for the second time and it is absolutely delicious. I cut down on the icing sugar for the frosting and I cut 3 cups of sugar to 2 cups. Came out perfect
I cannot believe how AMAZING and DELICIOUS this cake is!!! I only wish I had had the Hershey’s Dark
Cocoa that is mentioned in the notes to make the frosting darker! I cut the recipe in half (the webtool to do so is so COOL!)I
I also did cut the powdered sugar in the frosting to two cups (based just because I do not like super sweet frosting. The consistency was perfect. Truly, you will not be disappointed with this recipe!! I will make the cupcakes next time!!
Did you use the same cake pan for the recipe, or did you have to use a smaleler one? Im afraid the cake will look short and wide instead of tall and wide :/
How did you cut the recipe in half?
Hi there,
Can I use cacao powder instead of cocoa powder? If so, what adjustments do I need to make for the other ingredients?
Thanks!
Excelent recipe!
I never baked this cake before, just eat it out and was a fantastic outcome. Definitely I will do it again
cacao is less sweet and more bitter in taste for ever 5g of cocoa add an extra 1g for cacao you may also need to add extra sugar if you require a sweet taste