This is THE BEST chocolate cake recipe out there!  Easy, one-bowl recipe, moist and melt-in-your-mouth, with tons of deep chocolate flavor!
This is something I have been meaning to share for a long time!  My chocolate cupcake recipe is one of the top posts on this site, and readers are always asking me if it can be done as a cake too.  So here it is (finally!): Simply Perfect Chocolate Cake.
I posted the cupcake version of this chocolate cake years ago. I remember it took me like three or four tries (maybe even five!) before those cupcakes tasted the way I wanted. There was a laundry list of “musts” in my mind for that recipe. And I was not going to rest until I could check off each and every one.
Well, my hard work paid off because that is one of the most popular recipes on my site to this day. There are tons of comments on it, from readers who tried and and LOVED it. Many of them say it’s the only chocolate cake they will ever make again! I’m super proud of it, and I’ve used it as a base as a lot of other recipes since. They all get the same kind of overwhelmingly positive response.

For the chocolate cake layers:

  • 1 1/2 cups granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup cake flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs
  • 1 cup plain Greek yogurt or sour cream
  • 2 teaspoons vanilla extract

For the cocoa simple syrup (optional):

  • 1/2 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 cup water

For the chocolate Swiss meringue buttercream:

  • 6 large egg whites
  • 2 cups granulated sugar
  • 2 cups unsalted butter, softened but still cool
  • 10 ounces semi-sweet chocolate, melted and cooled slightly
  • 2 1/2 tablespoons water
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

To make the chocolate cake layers:

  1. Preheat the oven to 325 degrees F. Generously mist three 8-inch diameter by 3-inch high cake pans with non-stick spray, and line with circles cut from parchment paper.
  2. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine. Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute). Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. When all of the eggs are fully incorporated, add the
  3. Greek yogurt or sour cream and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake’s structure.

You can find complete recipes of this Simply Perfect Chocolate Cake in

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