The BEST Chocolate Cake Recipe

Preheat oven to 350F (175C) and prepare two 8″ round cake pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides. Set aside. 

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) stir together flour, sugars, cocoa powder, baking soda, and salt until well combined.

1 ⅔ cup (208 g) all-purpose flour, 1 cup (200 g) light brown sugar, 1 cup (200 g) granulated sugar, ¾ cup (75 g) natural cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon salt

Add melted butter and oil, stir well. Batter may be thick, this is fine, just stir until all of the dry ingredients are moistened.

½ cup (113 g) unsalted butter, ½ cup (118 ml) neutral cooking oil

Add eggs, egg yolk, and vanilla extract and stir until well combined. Pause occasionally to scrape sides and bottom of bowl.

2 large eggs + 1 egg yolk, lightly beaten, 2 teaspoons vanilla extract

Gradually add buttermilk and stir well.

1 cup (236 ml) buttermilk

Add hot coffee or water, stirring carefully until ingredients are well-combined (be sure to scrape sides and bottom of bowl to ensure batter is uniform).

½ cup (118 ml) hot coffee or hot water

Evenly divide batter between prepared pans. Transfer to center rack of 350F (175C) and bake for 35-40 minutes or until a toothpick inserted in center comes out clean or with moist crumbs.

Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting with your favorite frosting (I recommend the one linked in the recipe above, or one of my favorites linked in the notes below!).

1 batch chocolate frosting