Moist Triple Chocolate Cake {From Scratch}
Super easy, moist and best triple chocolate cake recipe from scratch, homemade with simple ingredients! Loaded with cocoa powder and coffee. This is the ultimate one bowl cake and pairs perfectly with chocolate frosting.
If you have been looking for the perfect cake for your next party, I assure you that your search has come to an end! I have tried many recipes and always find myself coming back to my true and tested family recipe. The texture is perfectly soft and moist but not so soft that it falls apart. The chocolate flavor is very balanced. It’s not too bitter and not too sweet and pairs well with many of these Frosting and Filling Recipes.
This Ultimate Triple Chocolate Cake is the BEST!
- Simple ingredients
- Fluffy
- Moist
- Intense chocolate flavor
- Soft but stable texture
How To Make Easy Chocolate Cake Recipe From Scratch?
- Mix wet ingredients– This includes eggs, oil, milk, vanilla extract.
- Mix in dry ingredients– This includes flour, cocoa powder, sugar, cinnamon powder, salt, baking powder, baking soda
- Stir in coffee– Until batter is smooth and creamy.
- Fill cake pans– Lined with parchment paper and greased sides.
- Bake– Until toothpick inserted in center comes out clean.
- Cool cakes– Fully.
- Assemble- Place one cake on serving dish and spread icing on top. Place the other cake on top of the icing. Then, ice whole cake.
- Decorate top– With mini chocolate chips and sprinkles.
Variations for Moist Chocolate Cake
Birthday cake– Use the decorations from this Best Birthday Cake {Easy and Fun}, but the recipe below.
Use dark chocolate– The end result will be super rich but not as sweet.
Glazed cake– Top with a smooth glaze for an elegant finish. This Chocolate Ganache would be perfect.
Ganache cake– Use this Chocolate ganache frosting {2 ingredients} to ice the cake.
Chocolate cake decoration/design– Try any of the ideas from the following: Birthday Cake Ideas, Easy Cake Decorating Ideas, Russian Piping Tips Tutorial
Kit Kat cake– Use the recipe below and then, decorate it according to this Kit Kat Cake with Strawberries recipe.
Try other extracts– Such as coconut, caramel, cherry, almond for a unique flavor profile.
Try a different frostings– Such as Coconut Pecan Frosting or this Easy Mint Frosting.
Tips And Techniques for Best Homemade Chocolate Cake
What makes the cake moist and fluffy? Creaming the butter and sugar together creates air pockets. These expand while the cake is baking creating a fluffy cake. The moist cake is produced by the correct ratio of liquid to dry ingredients.
Why do you add boiling water to cake? Some recipes use boiling water or coffee to help develop and deepen the flavor of the cocoa powder.
Why is my cake dry and crumbly? This may be due to too much flour being added to the cake. Make sure to measure accurately in order to ensure a cake that is not dry and crumbly. It can also be that the cake was over baked, or baked at too high of a temperature. Over-baking the cake also evaporates a lot of moisture, resulting in a dry cake.
Why is my cake dense? This may be due to either too much sugar or other liquids being added. It is also possible that the cake was over-mixed which can make the cake dense, chewy and gummy.
Why did my cake deflate and sink in the middle? Too much baking powder and baking soda can cause a build-up of gas. This causes the center of the cake to rise too quickly before the rest of the cake finishes baking, then the center deflates and sinks. This can also happen if the oven was opened halfway during baking. It causes heat to escape, causing a dramatic drop in oven temperature and this can result in deflation.
Why add coffee in cake? It brings out the flavor of chocolate and makes it more intense!
How to keep chocolate from sticking to pan? Make sure to line the cake pans with parchment paper along the bottom and then grease the sides.
Can you add cocoa to cake mix? Yes, you can add unsweetened cocoa powder. Check out this post to learn all the ways to improve a boxed cake mix: How to Make Box Cake Better (Taste Homemade).
Storage
Refrigerate– In a sealed container for up to 3 days.
Freeze– The cake and frosting can be stored in sealed containers separately for up to 1 month. Thaw to room temperature and then assemble, as per instructions below.
More Easy Chocolate Desserts
- Chocolate Trifle
- Black Forest Cake (With Cake Mix)
- Depression Cake (Wacky Cake)
- Pretzel Cake
- Chocolate Crackers (Sweet and Salty)
Chocolate Cake
Ingredients
- 2 Eggs, Large
- 1/2 cup Oil
- 1 cup Milk, Whole or 2%
- 2 tsp Vanilla extract
- 2 cups All-purpose flour
- 3/4 cup Cocoa powder
- 2 cups Granulated sugar, Granulated
- 1/4 tsp Cinnamon powder, Optional
- 1 tsp Salt
- 1.5 tsp Baking powder
- 1.5 tsp Baking soda
- 1 cup Strongly brewed coffee, Or water, Hot
- 4-5 cups Buttercream icing
- 1 cup Chocolate chips, Mini size, For decorating
- 1 tbsp Sprinkles, For decorating
Instructions
- In a large mixing bowl, add eggs, oil, milk, vanilla extract and mix until smooth.
- Add flour, cocoa powder, sugar, cinnamon powder, salt, baking powder, baking soda and mix until partially combined.
- Stir in hot brewed coffee until batter is smooth and creamy. Batter will be very thin and that's normal.
- Pour batter in two round cake pans (Dimensions: 9×2) that are lined with parchment paper and greased along the sides.
- Bake at 350 degrees F for about 35 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cakes to cool down fully.
- While they are cooling, prepare chocolate icing.
- Remove parchment paper from bottom of each cake.
- Place one cake on a cake stand and spread icing on top.
- Then, place the other cake on top of the icing and press gently to secure it together.
- Ice the whole cake.
- Use the back of a spoon or spatula to create a rustic design.
- Toss mini chocolate chips and sprinkles on top.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
- This recipe will either make 24 cupcakes or a two 9 inch round cakes.
Your ingredient list calls for whole or 2% milk and then the instructions call for buttermilk. I grocery shopped from the ingredients and didn’t get buttermilk. Is regular milk fine?
Sorry about that typo. You just need regular milk (preferably whole but 2% is fine too, not fat-free or skim). No need for buttermilk.