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 all time best chocolate cake recipe!!! And also the red velvet too!
God bless you sis.
This is hands down the BEST chocolate cake recipe out there. I make a little extra coffee (plunger) and ‘paint’ this onto the layers once cooled before Icing, it adds a little something. This recipe is one to be handed down generations ๐
I just had to pop in here and say that this has become my go-to chocolate cake recipe over the last several years and people love it. I make a couple of small tweaks and usually use other frostings depending on who Iโm making it for, but this is the base.
My sister-in-law calls it โTHE Chocolate Cakeโ and would probably revolt if I tried to make something different. I made it (again) for her birthday today and she just sat down with her leftovers and sent me a text that says:
โThe best chocolate cake maker on the planet! โฅ๏ธโ
So I guess you could say itโs pretty popular. ๐
It could be your baking soda / baking powder. Make sure they are not out of date or you used the correct amount. Good luck.
This is the 2nd time I have made this recipe, 1st cupcakes and now a cake. It is the most delicious cake ever. The buttercream icing made it. Couldnโt quit eating it!!! It will not disappointโค๏ธ
Victoria TX
I hate chocolate anything but since I had cocoa powder just sitting around I decided to give this a try…
And I am a changed person, this cake was amazing lol
It was like a giant super soft brownie. I also chose to add coffee and it tasted delicious ๐
I made this cake twice, two different ways:
1) Dairy free, using the recipe as is with the exception of using Earth Balance brand vegan โbutterโ in the frosting, halved the recipe and reduced the sugar by a little over than half. I baked in a 8×8 dark nonstick square pan. Ten minutes at 325 and 15 minutes at 350. Came out PERFECT. My dairy-free daughter was in heaven.
2) Full recipe, used only 2.5 cups of sugar (so, reduced by half a cup), used strong warm coffee instead of water and baked in a 9×5.5 glass Pyrex (2.2 qt/2L) pan for 45 mins at 325. It barely stayed just at the rim of the pan – I was cutting it close – it almost overflowed while baking. Reduced the sugar by half in the frosting and it was slightly sweeter than bittersweet, which is PERFECT for our tastebuds. We prefer cakes and frostings that arenโt overwhelmingly too sweet.
For both cakes above, I doubled the vanilla – which I almost always do in every baked good that I make. I never regret it.
We live near a Hofโs Hut Restaurant, and I originally found this recipe looking for a โcopycatโ recipe for their โchocolate wipeoutโ cake because I love love love their cake SO much. But honestly? This one is WAY better. And that is saying a lot for me!
As a โcontrolโ, I ordered a slice of Hofโs Hutโs chocolate wipeout cake 2 weeks later and we all agreed, the cake in this homemade recipe was TWICE AS GOOD.
I cannot believe I found a rich chocolate cake recipe that beats the infamous Chocolate Wipeout Cake in Southern California, butโฆ
THIS
IS
IT
Itโs so well-loved that my 10 year old asked for it to be made for his milestone 10th birthday party. ๐
I think this recipe is absolutely divine! Its always this chocolate cake with fresh cream now ๐
However, I’ve had a request for a chocolate cake with fondant this time, does anyone know if the cake would be able to carry the weight of the fondant?
Yes, this cake can be covered with fondant.
This was the easiest, moistest, scratch cake I ever made. I make wedding cakes and this is the one I will use!! Thank you so much fr sharing your recipe!
I typically don’t like frosting because of all that sugar but I made this and it’s ridiculously good! I made it with 4-5 cups of powdered sugar instead of 7. I also made the cake with 2 cups of sugar instead of 3 and it made a giant cake! My 3 children (and us 2 adults) will be feasting for days! Thanks for the recipes. ๐
Wow! This recipe was so easy and the cake was the best chocolate cake I have ever baked!! Be forewarned though – itโs a huge cake and itโs very addicting. Opted for a buttercream instead of the cream cheese frosting. Next time Iโll try that!