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Easy Moist Homemade Triple Chocolate Cake Recipe From Scratch with Chocolate Frosting on Black Stand and Rustic Wood Background

Chocolate Cake

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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.
Course Dessert
Cuisine American
Keyword cocoa cake, homemade cake
Prep Time 10 mins
Cook Time 35 mins
Decorating time 20 mins
Total Time 1 hr 5 mins
Servings 9 Slices
Calories 966
Author CakeWhiz


  • 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


  • 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: 9x2) 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.


  • 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.


Calories: 966kcal | Carbohydrates: 152g | Protein: 8g | Fat: 38g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 703mg | Potassium: 419mg | Fiber: 4g | Sugar: 117g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg