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.
Best chocolate cake recipe ever.
This is my nephew’s favourite. Thank you?
Hi,
I ended up making this cake for my uncle’s Birthday a couple of days back. And it was a big hit. The cake got over in about a day. I reduced the amount of sugar in the frosting, but otherwise, this is by far the best chocolate cake recipe! Everyone absolutely loved it!
Anyone know which one of the eggless options have the best result? Thank you!
Made this for my cousin for her birthday and we agree, best chocolate cake, EVER!!!MH
i made this last year for my daughters 3rd birthday and it was such a hit! only had a large roasting tray but still turned out delicious. and yes its as moist as it describes. one year later i am making it again for my sons 2nd birthday.
** Highly recommended**
Made once before and it was amazing. Come to make it again. Try to change it to metric but doesn’t change. Can anyone help? Has anyone got the recipe in metric
I just used google as I went along, 8 oz = ~226 grams, (1oz – 28 grams). I wasn’t super strict with the measurements and it didn’t fail me so you should be fine!
Edit: I clicked on metric, then on the [Print] and most of the measurements came up as metric
Chocolate Cake
butter and flour for coating and dusting the cake pan
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
1/2 cup vegetable oil
2 teaspoons vanilla extract
Chocolate Cream Cheese Buttercream Frosting
1 1/2 cups butter softened
226 grams cream cheese softened
1 1/2 cups unsweetened cocoa powder
3 teaspoons vanilla extract
7 to 8 cups powdered sugar
about 1/4 cup milk as needed
I had to do the same (looked it up on Google). Haven’t tried it yet but I’m pleased to see it worked for someone else. Clicking metric and then print still brought up imperial measurements for me, not metric.
Hey, I’m not that great at baking, so how thick is the batter supposed to be? Mine has a slightly thicker consistency than water and I’m not sure if I’m doing this right
Nope donโt worry, when I was making this I thought the same thing as you but when I baked it it came out perfectly
It’s in the video description! You have to scroll down a little ๐
The cake was amazing.
Would you recommend storing this cake in the fridge or on the counter for long-term storage? I’m trialing making it as a wedding cake but will need to make it a few days in advance. Do you think it would stay more moist being stored in the fridge or on the counter? I’m storing it in a cake carrier. Thanks! (Love this recipe btw. I made it for a retirement party a few months ago and it got rave reviews!)
Not sure if I am too late but this cake stays moist I use cling wrap on each layer and an airtight cake carrier for the big cake I made. That was how I stored it before stacking. It was just as moist 1 week later as the first day.
I often bake ahead for bake sales. I have made as may as 100 cupcakes in a day. Also some cakes. When cool just put item in the freezer. The day before take it out and ice it frozen . Works every time for me.
Kailey did you use this cake for a multiple tier cake? I just made a three tier 8โ with 3 tier 6โ and the recipe I used was just meh so now Iโm searching for a new chocolate recipe. Iโve made this one in the past but my memory of it is that itโs very tender. Iโm wondering with support if it could handle stacking?
I made a 6 inch 3 layer cake and it stacked well. I did freeze it overnight.
Hi, could I know how long and at what temperature you baked the 6-inch cakes for?
Yes! You can. As long as cake is sufficiently chilled and crumb coated.. then frosted, chilled again. It’s good for stacking.
I decorate cakes for event and I already bake ahead and freeze the cake. I then Ice when I need it. Always stays fresh
I made this cake for the first time a month ago during winter/early spring in Southern California (very mild winters) and it kept for a LONG time just at room temperature (66-72 degrees) on the table with a deep plastic Tupperware turned upsideown to cover it. ๐ Very crude but it worked great and the cake was moist and didnโt go bad. I used a piece of parchment paper to cover up the exposed remaining cake as my family devoured it over the course of a few days. ๐
Cake was delicious. I do have a question about the icing. You said 1 1/2 cups of butter but in the video you only used 3 half sticks. So should it really be 1 1/2 sticks of butter instead of cup? I am not trying to be rude at all. I am new at baking and only recently found out that 1 stick of butter only equals a 1/2 cup lol. I thoroughly enjoyed your cake. You have gained a new fan!
It looks like she is using the shorter 4 oz sticks which would make since that she used 3. The butter I buy is a 1/2 cup but looks like a half stick just thicker. If that make sense.
Hi! Actually, one stick of butter is half a cup. So 1.5 cups of butter is the same as three sticks of butter.
Three 1/2 cup sticks of butter equals 1 1/2 cups.
each butter stick is a 1/2 cup
Haven’t made it yet, but it looks awesome! One question though, can I substitute in dark cocoa powder??