This is my best chocolate cake ever! it is an oil-based cake made with cocoa powder and whipped eggs for that light and airy texture. Frosted with a smooth, velvety, and rich chocolate Swiss meringue buttercream this is a surprisingly simple and easy layer cake to make.

Table of Content
Can you have enough chocolate cake recipes? I think not. Often the main ingredients are the same and yet one small ingredient or one specific process can give you a completely different recipe. That's what fascinates me so much about baking. It's a weird science that can be fun and stressful all at the same time.
This cake is a family favorite and I can honestly say my favorite of all cakes to bake too.
Why make this 8-inch cake?
- This cake is very rich, light, and airy with a soft crumb. Perfect to use with light frostings such as whipped cream or Swiss or Italian buttercream.
- It is quite stable and works wonderfully for birthdays and other celebration cakes. I've used it in tiered wedding cakes and covered in fondant too.
- Today, I have frosted it with chocolate buttercream, but vanilla, mocha, or ganache frosting too.
- The process and timeline for this cake
- Prepare cake batter - 15 minutes
- Bake cake - 35 minutes
- Chill cake - 4 hours at least (preferably overnight)
- Prepare buttercream - 25 minutes
- Crumb coat cake - 15 minutes
- Chill cake - 15 minutes
- Second coat - 15 minutes
- Chill cake - 15 minutes
- Final smoothing - 15 minutes
- Finishing touches
- This cake is best made in chocolate, but you can make these vanilla cakes in an 8-inch pan too.

Ingredients and substitutes
- All-purpose flour – All-purpose or plain white flour is all you need for this cake. Do not use any self-raising as those contain more leavening. If self-raising is all you have then use it but reduce the baking powder in this recipe by half.
- Cocoa powder – Unsweetened Dutch-processed cocoa powder is all you need. You can find this in the regular baking aisle.
- Oil - Any flavorless cooking oil will work. For example, olive oil has a strong olive smell which we definitely don't want.
Buttermilk – You can make homemade buttermilk in 5 mins so there is no need to substitute. - Sugar – I prefer to use fine-grain sugar for baking cakes so the sugar dissolves easily in the batter or eggs.
- Vanilla – A good quality vanilla will make a huge difference in anything you make. You can also make your own vanilla extract, bean paste, or vanilla sugar.
- Chocolate for buttercream - I am using Callebaut 70% chocolate along with the cocoa paste. You can see that the frosting is quite darker on my cake. But, you can use 56 % or more.

Best Chocolate Cake
- Preheat the oven to 160 C / 320 F
- Grease and line (2 or) 3 x 8-inch or 2 x 9-inch round baking pans
- Add coffee to the boiling water to dissolve and set aside to cool.
- In a bowl combine the flour, baking powder, baking soda, cocoa powder, and salt. Set aside
- Thaw eggs on the counter for 10 minutes or place in warm water for 5 minutes
Pro tip - warm eggs will whip better than cold eggs and will reach the ribbon stage faster.
Whip eggs
- In the bowl of a stand mixer with the whisk attachment whip the whole eggs.
Pro tip - Start by whipping the eggs on low and increase the speed gradually to medium-high. This way the eggs will have a stronger structure and your baked desserts won't skin in the oven. - Gradually add the sugar while whipping at the same time. Once all the sugar is in continue to whip for 2 to 3 minutes more.
Pro tip - If the sugar is added too quickly it can cause the eggs to speckle or separate.

- The mixture will be about 3 to 4 times the original volume until you reach a ribbon stage consistency.
Pro tip - ribbon stage is pale, thick, foamy batter. When you lift the whisk the batter falls down in ribbons. Hence the term ribbon stage. - Next, gradually add in the oil while whipping at the same time. Followed by the buttermilk, coffee, and vanilla extract.
- Lastly, add in the flour in three batches – still using the whisk attachment. The batter will look deflated a bit and that's ok.
Pro tip - do not overmix the batter with the flour or you will risk losing all the volume you just created.
Bake
- Divide batter equally between the prepared baking pans.
Pro tip - I like to use cake strips to ensure my layer cakes bake flat. - Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate

Chocolate Swiss meringue buttercream
- See the video - how I make Swiss meringue buttercream
- Cocoa paste - Combine water and cocoa powder until you have a paste. Set aside to cool completely (gives a deeper darker chocolate color to the meringue)
- Melt the chocolate in a microwave-safe bowl or double boiler.
- In the bowl of a stand mixer, place the egg whites and sugar and place it over a pot of simmering water - this is called a double boiler.
Pro tip - the top bowl must not touch the simmering water in the bottom pot or the eggs will cook. - Using the whisk whip until all the sugar has dissolved and the egg whites are barely warm (about 160 F)
- Take the bowl off the heat and place it on the stand mixer. Whip the egg whites until you have a thick meringue with stiff peaks.
- Let the mixer continue to whip on low until the mixer bowl feels cool to touch.
Pro tip - it is VERY important that the meringue is cool if not the butter will melt. - Gradually add the butter one cube at a time with the mixer on medium speed. Once all the butter has been added turn the mixer up to medium-high and whip for 2 minutes.
- Finally, add the vanilla extract, cocoa paste, and melted cooled chocolate. Make sure everything is well combined and you have a smooth chocolate buttercream. Set aside until ready to use.

Assemble
- Prepare simple syrup - cool completely before using.
Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Using a bread knife or cake leveler cut the domes off the cake layers
- Brush each layer with the cooled simple syrup
- Place a cake layer on the cake board or cake stand.
- Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Place the next layer on top followed by more buttercream, followed by the final layer.

- Place the cake in the fridge to chill for 10 to 15 minutes.
Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. - Spread the remaining buttercream around and on top of the cake.
Pro tip - A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better. - I’ve used an icing comb to create a pattern on the outside but you can choose to create a smooth effect with a bench scraper or a rustic finish with a spatula.
- Place any remaining frosting in a piping bag and with a round tip and pipe small kisses as I have done

Storage
- The cake will stay fresh for up to 3 days at cool room temperature and longer if kept in the fridge.
- It can be frozen for a month in the freezer.

More chocolate cakes
- 8 inch chocolate fudge cake, Simple Moist Chocolate Cake
- Devil's Food Chocolate Cake with Chocolate Ganache
- Death By Chocolate Cake, Moist Chocolate Pound Cake
- Coffee Chocolate Cake, Espresso Cake with Espresso Ganache
- Eggless Chocolate Cake,
- Moist chocolate sheet cake
- 8 inch Chocolate Pecan cake
- See all chocolate cake recipes here
Frequently asked questions
If properly stored, a chocolate fudge cake will last for 3 days at room temperature. It can be kept in the fridge for up to a week. And can be frozen for up to a month. Freezing instructions below
If you don’t want to make a layer cake like this,
You can pour this batter into a 9 x 13 pan to make a classic chocolate sheet cake.
Pour the batter into a well-greased and dusted 12 cup bundt pan for a classic chocolate bundt cake’.
This recipe can also be baked into 36 beautiful chocolate cupcakes
Freeze it on a baking tray for an hour or two then wrap well in plastic wrap, followed by the parchment paper and then aluminum foil. The aluminum prevents the cake from absorbing odor from other frozen foods. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.
There are so many other choices for frosting. Such as:
Swiss or Italian Meringue Buttercream
French or German Buttercream Frosting
Chocolate Buttercream Frosting
I have over 30 plus frosting recipes on this blog. And I highly recommend checking them out.

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Printable Recipe
8-inch Best Chocolate Cake EVER!
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Chocolate cake (2 or 3 x 8-inch round or 2 x 9-inch round cakes)
- 2 teaspoon Coffee powder
- ¾ cup (180 ml) Water
- 2¼ cup (280 g) All-purpose flour
- 1 cup (85 g) Cocoa powder
- 1¾ teaspoon Baking Powder
- 1½ teaspoon Baking Soda
- ½ teaspoon Salt
- 4 Eggs (large)
- 2 cups (400 g) Sugar
- ¾ cup (180 ml) Cooking oil
- ¾ cup (180 ml) Buttermilk
- 2 teaspoon Vanilla extract
Chocolate Swiss meringue buttercream
- 6 (180 g) Egg whites
- 1 ½ cups (300 g) White sugar
- ¼ teaspoon Cream of tartar (optional)
- 1 lb (450 g) Unsalted butter
- 2 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 2 teaspoon Cocoa powder
- 2 tbsp Hot water
- 7 oz (200 g) Chocolate (melted and cooled)
Simple syrup
- ¼ cup (60 ml) Simple syrup
Instructions
Chocolate cake
- Preheat the oven to 325°F/ 165°C/ Gas Mark 3
- Grease and line (2 or)3 x 8-inch or 2 x 9-inch round baking pans
- Add coffee to the boiling water to dissolve and set aside to cool.
- Dry ingredients - In a bowl combine the flour, baking powder, baking soda, cocoa powder, and salt. Set aside
- Thaw eggs on the counter for 10 minutes or place in warm water for 5 minutes Pro tip - warm eggs will whip better than cold eggs and will reach the ribbon stage faster.
- In the bowl of a stand mixer with the whisk attachment whip the whole eggs. Pro tip - Start by whipping the eggs on low and increase the speed gradually to medium-high. This way the eggs will have a stronger structure and your baked desserts won't skin in the oven.
- Gradually add the sugar while whipping at the same time. Once all the sugar is in continue to whip for 2 to 3 minutes more.Pro tip - If the sugar is added too quickly it can cause the eggs to speckle or separate.
- The mixture will be about 3 to 4 times the original volume until you reach a ribbon stage consistency. Pro tip - ribbon stage is pale, thick, foamy batter. When you lift the whisk the batter falls down in ribbons. Hence the term ribbon stage.
- Next, gradually add in the oil while whipping at the same time. Followed by the buttermilk, coffee, and vanilla extract.
- Lastly, add in the flour in three batches – still using the whisk attachment. The batter will look deflated a bit and that's ok. Pro tip - do not overmix the batter with the flour or you will risk losing all the volume you just created.
- Divide batter equally between the prepared baking pans.Pro tip - I like to use cake strips to ensure my layer cakes bake flat.
- Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate
Chocolate Swiss meringue buttercream
- See the video - how I make Swiss meringue buttercream
- Cocoa paste - Combine water and cocoa powder until you have a paste. Set aside to cool completely (gives a deeper darker chocolate color to the meringue)
- Melt the chocolate in a microwave-safe bowl or double boiler.
- In the bowl of a stand mixer, place the egg whites and sugar and place it over a pot of simmering water - this is called a double boiler. Pro tip - the top bowl must not touch the simmering water in the bottom pot or the eggs will cook.
- Using the whisk whip until all the sugar has dissolved and the egg whites are barely warm (about 160 F)
- Take the bowl off the heat and place it on the stand mixer. Whip the egg whites until you have a thick meringue with stiff peaks.
- Let the mixer continue to whip on low until the mixer bowl feels cool to touch.Pro tip - it is VERY important that the meringue is cool if not the butter will melt.
- Gradually add the butter one cube at a time with the mixer on medium speed. Once all the butter has been added turn the mixer up to medium-high and whip for 2 minutes.
- Finally, add the vanilla extract, cocoa paste, and melted cooled chocolate. Make sure everything is well combined and you have a smooth chocolate buttercream. Set aside until ready to use.
Assemble
- Prepare simple syrup - cool completely before using.Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
- Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup
- Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Place the next layer followed by more buttercream, then the final layer.
- Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Spread the remaining buttercream around and on the top of the cake.Pro tip - A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
- I’ve used an icing comb to create a pattern on the outside but you can choose to create a smooth effect with a bench scraper or a rustic finish with a spatula.
- Place any remaining frosting in a piping bag and with a round tip and pipe small kisses as I have done.
Recipe Notes & Tips
- Whipping the eggs well with sugar will make the chocolate cake light and airy.
- I have used Dutch-processed cocoa powder but regular cocoa powder would work as well.
- If you make this cake without a stand mixer or hand mixer, use a good whisk and make sure there are no lumps.
- Coffee is a great way to add a light hint of flavor. If you prefer a strong espresso flavor try my Espresso Cake with whipped espresso ganache
Other pan suggestions
If you don’t want to make a layer cake like this,- You can pour this batter into a 9 x 13 pan to make a classic chocolate sheet cake.
- Pour the batter into a well-greased and dusted 12 cup bundt pan for a classic chocolate bundt cake’.
- This recipe can also be baked into 36 beautiful chocolate cupcakes
Storage
- The cake will stay fresh for up to four days at cool room temperature, longer if kept in the fridge.
- It can be frozen for a month or more.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
SN
Hi Veena,
I will need to make double the amount so 24 yields. I have 2 8inch tin cakes. Will it work?
Would you advise to purchase another tin cake?
Any advice would be very much appreciated.
Veena Azmanov
Saya, A standard 8-inch cake gives 8 to 10 party servings. But, in our home, an 8-inch cake will serve 14 people because we do not eat large pieces of cake.
So really it depends on how much cake you serve and also if you are serving more than one dessert.
Venti
Hi Veena, which cake recipe of chocolate & vanilla cake will be good for under fondant ?
Veena Azmanov
This cake can be used for fondant too.
Alan
Hi, I'm not a baker but would like to try and make this for my wife and daughter, however I can not find all purpose flour in the supermarkets. Do I use Plain flour ?
Veena Azmanov
Yes, Alan you can use plain flour. Thanks
Alan
Is there any difference that I have to do to your instructions or with the ingredience ?
Veena Azmanov
No, Alan! Everything remains the same. Thanks