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 we’ve 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. CAKE. EVAH!
Three layers was a bit tall for my event, so I just iced the third layer and stowed it in the freezer as an *emergency cake*, and oh dear, oh my, oops…I DID have an emergency and just HAD to eat it! 😉 My new go-to dessert for everything!
I made this cake for my husband’s birthday. I hadnt made a cake from scratch in years. Im so glad I chose this one. It was amazing, making again for another family member it went over that well. Thank you for sharing!
This cake is absolutely delicious! Super moist and tender. Perfect! I bake a lot of cakes for the office and this is everyone’s favorite. The frosting is amazing too! Don’t use anything else!!!! The only thing I do a little differently is I use 11/4 cups Hershey’s cocoa, then 1/4 cup King Arther Double Dutch Dark Cocoa. It kicks the chocolate up a notch. Thanks for the recipe!!!
OK, I am confused about your flour amount. 3 cups of all-purpose flour, such as King Arthur, Pillsbury or Gold, equals to 360 g, not 450 grams. Which measurement is right, please?
I don’t use online calculators to convert my recipes because they tend to be inaccurate. I actually hand weigh them all so my conversions are correct every time.
I just wanted to say: this cake has brought a lot of joy to a lot of people. thank you so much. I will never bake another kind of chocolate cake again.
I tried the chocolate cake. Its not something id make again. Im sorry but im just use to more professional cooking. I thought id try some more simple recipes but its just not worth it for me. Idont like sacrificing on flavor.
As a cottage baker, I wanted to find THE best recipe for each kind of cake. THIS is the chocolate cake. I’ve tried many other fancier recipes, but this one is a keeper because — 1. It tastes great. 2. Mixing is super easy. 3. Variability is easy — switch out coffee for the water for a sophisticated version, or use Valrhona cocoa for more intense flavor. The only adjustment I have made is to use coconut oil and an additional 2 tbsp avocado oil for extra moistness. See my work at Once Upon a Time Bakery at Facebook and Pinterest.
Now, going to pop one of those coconut cakes into the oven and give it a try….
I made this chocolate cake last night for a co-workers birthday today. I left it in the fridge over night and it was amazing I had people from all over the building wanting to try it. Good thing it was a massive 3 layer cake. I used the three 9 inch pans as directed. I scoped out even amounts into each pan to make them even, a bit of a pain but worth it. I also line my pans with parchment paper and then spray sure helps with the non stick. The only changes were I used coconut oil instead of vegetable oil and i added about 20 dark chocolate chips to each pan right before baking for some extra chocolate. I was a bit worried that the batter was too runny at first but it seemed to thicken up a bit as i let it sit a few min while prepping my pans. My oven runs hot so I took them out at 26 min and they were super moist. Do make the day before and stick in the fridge over night it really does make it better. I used the frosting (for buttermilk I used non fat milk with lemon squeezed in to make it curdle). This will be my go to recipe. Some of the co-workers liked my last cake with the coffee in the frosting this would also be good but the frosting as listed is awesome as well. I advise pull out all your frosting ingredients out before making the cake that way they are all softened and at room temp. Just wanted to say thanks for a great recipe cant wait to try your other ones…I now trust they will be just as good.
My son and I made this cake today; it was delicious and so easy with just one mixing bowl.
This is now my most favourite chocolate cake recipe ever! Thank you so much! People are drooling over it ????. I have made one adjustment though – since I have an old round oven only, I have been baking the entire batter in one large tin. It does tend to crack etc. because I think it has to rise up a lot but I have managed to successfully bake it in this fashion a number of times now. Thanks again – I love this cake!!