The BEST Chocolate Cake

My Papa was a cook in World War II and passed down the love of baking to my aunts, my cousins, and myself. So, when I tell you I have baked several chocolate cake recipes (and tried countless others), this is the ONE to keep.

A great tasting cake is what hooked me, but the fact that it is all prepared in one bowl is what keeps me coming back! Less dishes? Yes, please!

It makes a fair amount of batter. I usually use three 8-inch or three 9- inch circular pans to make a three tier cake. If you choose to bake it in a 9×13 inch pan I would only fill the pan halfway and use the extra batter to make 6 cupcakes. I’ve baked it all in a 9×13 pan before and it was a very thick cake.

The original recipe comes from Add a Pinch, I’ve also tried her cake batter chocolate chip cookies and they are delicious!

The Best Chocolate Cake Recipe {Ever} – Add a Pinch

I’ve altered it by removing the espresso powder and reducing the amount of salt as I add a stick of salted butter to the frosting recipe.

Chocolate Cake Ingredients

• 2 cups all-purpose flour, spooned into the cup and leveled with the back of a knife
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup milk, I like to use whole, but whatever you have on hand is fine
• 1/2 cup vegetable oil, can sub for melted coconut oil
• 2 large eggs
• 2 teaspoons vanilla extract, Adams Extract is the best in my opinion
• 1 cup boiling water

Method

• Preheat oven to 350º F.
• Prepare baking pans but spraying with baking spray.
• Add the first six ingredients (dry) into the bowl of a stand mixer and whisk out any lumps.
• Add the milk, vegetable oil, eggs, and vanilla into the dry ingredients and mix on medium speed until combined.
• Turn off mixer and pour in boiling water. Stir on the lowest setting until combined.
• Distribute evenly to your pans and bake, checking for doneness at the times marked below. An inserted toothpick should come out dry and edges should slightly pull back from edges of the baking pans. Ovens differ so this is just a guide.
  • Three 8 inch cakes: 27 minutes
  • Three 9 inch cakes: 25 minutes
  • One 9×13 cake: 35 minutes
  • Cupcakes: 18 minutes
• Once removed from the oven, allow to cool for 10 minutes and then turn cakes (other than 9×13) out onto baking racks to complete cool prior to frosting.

Chocolate Buttercream Frosting Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temp
• 1/3 cup (1 stick) salted butter, softened to room temp
• 1 cup unsweetened cocoa powder
• 4-5 cups powdered sugar
• 1/4 – 1/2 cups milk
• 2 teaspoons vanilla extract

Method

• Cream butter and cocoa powder together for 2 minutes in a stand mixer with a whisk attachment.
• Scrape down the side of the bowl with a spatula and continue mixing for another minute until completely combined.
• Add in one cup of powdered sugar and one tablespoon of milk at a time until fully incoporated.
• After you have added 4 cups of powdered sugar, start tasing for sweetness and continue adding powdered sugar and milk until you reach your desired sweetness level.
• Frost your cakes, add sprinkles, and decor! Enjoy!