This has to be my all time favourite; my most used and most popular chocolate cake recipe. When I owned a cake business a few years ago, it was the most frequently ordered cake on the menu. I think that says a lot about how much people truly love it. That’s exactly why I’m sharing the recipe with you - so you can see for yourself and bake it in your own kitchen too.
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So why is this such a popular chocolate cake?
1. It is made with oil (no butter) which makes it irresistibly moist and moorish. Oil coats the flour proteins better than butter, preventing too much gluten from forming which helps create a very light and moist texture. Just like in these carrot cake cupcakes. Speaking of cupcakes, this chocolate cake can be made as cupcakes too. See how to do it here.
2. It is incredibly easy and quick to make (no cake mixer needed for this recipe and no elbow grease required. Just a good ‘ol bowl and whisk will do the job perfectly!)
3. It tastes so much better than your average chocolate cake
4. The buttermilk provides acidity which enhances the fluffy, light texture as well as flavour
5. The hot water ‘blooms’ the cocoa which creates a lovely dark colour and enriches the flavour also.
With so many perks, I’m feeling quite confident that this will become a your favourite chocolate cake recipe for you too.
Ingredients and why they matter
Simple pantry ingredients are needed for this recipe!
All-purpose flour
Provides the structure and body of the cake. It holds everything together and creates a tender crumb.
Sugar
Sweetens the cake and helps lock in moisture. It also assists in creating a soft, tender texture.
Cocoa powder
Gives the cake its deep, rich chocolate flavour and contributes to the dark colour.
Baking powder
A leavening agent that helps the cake rise and become light and fluffy.
Baking soda
Works alongside the buttermilk (acidic ingredient) to give an extra lift, creating a soft and airy texture.
Salt
Enhances all the flavours, especially the chocolate, and balances the sweetness.
Buttermilk (homemade is perfect)
Adds moisture and tenderness. The acidity reacts with baking soda to create a light, fluffy crumb.
Canola oil or melted coconut oil
Provides richness and ensures the cake stays moist and soft (oil-based cakes stay moist longer than butter-based ones).
Eggs
Binds the ingredients together, provide structure, and contribute to a tender, light texture. I use size 7 eggs.
Vanilla extract
Enhances the overall flavour and brings out the chocolate flavour. You can also make your own very easily! Check out this recipe.
Boiling water
This makes the batter super runny, like chocolate sauce consistency - that's normal and meant to be that way!
Buttercream
You can use any buttercream that you like, but I like to use this one. It adds a creamy finish and perfectly complements the deep chocolate flavour of the cake. See how to make perfect buttercream.
How to make the chocolate cake
This batter comes together so easily and basically uses the muffin method to mix it together.
1. Prepare the cake tins (you'll need 2x 8inch (20cm) tins)
2. Mix the dry ingredients (just sieve or whisk them all in a bowl).
3. Mix the wet ingredients and combine (mix the wet ingredients in another bowl and add to the dry mix)
4. Divide and bake the batter (for perfect cake layers, I like to weigh out the batter so that each layer has the exact same amount - just put the lined cake tin on the digital scale and aim for roughly 690grams of batter in the first one (give or take to make each cake pan have the same amount).
5. Cool and decorate
How to make in advance
This cake can easily be made in advance.
- Prep: If you know that you'll be pressed for time on baking day, you can prep the cake tins and dry ingredients.
Line cake tins and can measure and mix all the dry ingredients together and store in an airtight container until ready to get baking with the rest of ingredients. This makes baking day a bit faster. - Freeze cake layers: You can bake each cake layer, wrap in glad wrap (once completely cooled) and place in freezer until ready to ice (can be kept in freezer for up to 3 months). Alternatively you can bake and keep at room temperature for a few days instead of freezing. Frozen cakes are easier to work with however and it also enhances the texture of the cake.
- Make icing in advance: Icing can be kept in the fridge for up to 2 weeks and can be frozen for up to 3 months Simply bring to room temperature and whip up again (or defrost in the microwave).
Equipment
This is a hardy recipe that can be baked in any colour or shaped cake tin. If you only have one cake tin you can either bake each layer separately (with roughly 690grams of batter in each, 30 minutes each) or you could bake all the mixture at once in one cake tin. You will need to increase bake time to 50-60 minutes.
Storage
This cake can stay at room temperature for up to five days (in an airtight container), or in the fridge for 1 week or in the freezer for up to 3 months (in an airtight container or wrapped in gladwrap - icing and all!).
FAQ
No. I explain why here.
Yes! Use a high-quality 1:1 gluten-free all-purpose flour blend. The texture will still be moist and tender thanks to the buttermilk and oil.
Yes — you can use any neutral oil like sunflower, grapeseed, or even mild olive oil.
Related
Looking for other recipes like this? Try these:
Popular Chocolate Cake
Ingredients
- 250 g (2 cups) all-purpose flour
- 400 g (2 cups) sugar
- 77 g (¾ cup) cocoa powder
- 2 teaspoons baking powder
- 1 + ½ teaspoons baking soda
- 1 teaspoon salt
- 250 mls 1 cup buttermilk (homemade is perfect*)
- 125 mls (½ cup) canola oil or melted coconut oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 250 (1 cup) boiling water
- Chocolate Buttercream (see notes for recipe)
Instructions
- Preheat oven to 175C (350F) and line two 8″ (20 cm) cake tins with baking paper.
- In a large bowl, sift the flour, sugar (yes the sugar – enhances the texture), cocoa, baking powder, baking soda and salt. Whisk well and set aside.
- In a separate bowl, mix together the buttermilk, canola oil, eggs, and vanilla. Gently stir this in to the dry mixture until just combined. Then add hot water and mix until well incorporated (but try not to over mix).
- Pour cake batter evenly into cake tins (I like to use scales to get both layers perfectly even) and bake for 30 minutes or until skewer comes out clean when inserted into the cake.
- Once cakes are slightly cool, transfer cakes to a cooling rack. Once completely cool, whip up your favourite buttercream (or the one suggested – I love adding chocolate ganache to it). Level cakes with a bread knife and ice/frost.
