The Best Chocolate Cake I’ve Ever Had (And a Par-taaay!)
Literally the BEST chocolate cake ever to cross my lips. It is dense and rich and moist and almost brownie-like but still in a cake way. It’s a Magleby’s copycat. You will not regret this!
A couple weeks ago, I tried to make myself a gorgeous layer cake as a belated birthday present to myself. But my cakes broke coming out of the pan. So I shoved them into a 9×13 and smeared frosting on top and ate it like an animal.
I shared my broken cake on Facebook and my friend Jane said, “Sorry about baking your own cake for your birthday. That is just wrong!” And I told her that I didn’t mind, because Eric had made me pancakes on my birthday and I ACTUALLY had to spit them out in the sink. True story.
GUESS WHAT. The Food Charlatan turns FOUR this week! My actual anniversary was on Sunday (but I don’t post on Sundays because Sundays are for family and cake.) My first post ever was Pumpkin Oatmeal White Chocolate Chip Cookies, where I tell the story about the time we brought cookies to our neighbor and he opened the door wearing nothing but a towel. True story.
A couple years ago I updated the photos on that post, which I kind of regret. That post is more important to me as a piece of my own history than as a traffic-driver. I still kept one of the old photos up, and the story is the same, but still. I kind of feel like I went back and edited my own journal.
Buuuut that’s one of the things about food blogging. It’s kind of like that part in Princess Bride when Inigo Montoya is all like “Father, guide my sword,” and it’s this epic moment, but then he runs into a tree and thinks he failed. But then, he leans on the tree, and the secret passage opens and he saves the day!
Okay so maybe if you’re not a Princess Bride freak that went over your head. What I’m TRYING to say is that food blogging is AWESOME and WEIRD and FUN and HARD and CONSTANTLY changing. And I freaking love it. It is crazy to think how far we’ve come from the days when it was just Eric and my mom reading my posts. I’m so glad you guys are here! It’s a par-tay!
How to make the best chocolate cake ever
And what’s a party without cake and candles. This is the best chocolate cake I’ve ever had, hands down. It’s a copycat of the cake served at Magleby’s, a restaurant in Utah. When they served it to me (I was at a wedding, one of dozens) I thought to myself, meh, mass-served chocolate cake. Then I tried a bite and was completely blown away.
I saw this copycat cake over on Baked in AZ (who has a beautiful blog by the way, definitely check out her work!) and knew I had to try it. It is so dense and rich and moist. It’s like a Texas Sheet Cake, only better. You know how the edges of a cake are usually dry? Eric and I were fighting over the edge pieces because they are so fudgy. SO GOOD!
So good that I made it twice. I won’t tell you how much that had to do with me breaking my first cake. But both times, Eric said to me, “Don’t make any other chocolate cake recipe ever again.” Maybe I will make this again on my 5th anniversary…or maybe I should make it at least 5 times before then.
UPDATE: I recently made a Homemade White Cake Recipe that you might also want to try out!!
Do you guys give up? Or are you thirsty for more?
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The Best Chocolate Cake I’ve Ever Had (And a Par-taaay!)
Serves 10-12 adjust servingsIngredients
For the cake
- 1 cup salted butter
- 1 cup water
- 1/2 cup cocoa
- 1 cup white sugar
- 2 cups sifted flour, spooned & leveled
- 3/4 teaspoon salt
- 2 eggs, lightly beaten
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla
- 1 cup dark brown sugar
- 1/2 cup sour cream
Frosting
- 1 and 1/2 cups (3 sticks) salted butter, softened
- 3/4 cup cocoa powder, sifted
- 5 and 1/4 cups powder sugar
- 3/4 teaspoon kosher salt**
- 2 teaspoons vanilla
- 3/4 cup heavy cream
Instructions
- Preheat oven to 325 degrees F. Grease 2 9-inch cake pans with butter, then coat with flour. Then trace the bottom of the cake pans onto parchment paper, cut out the circles, and put them in the bottom of the pan.*
- In a medium saucepan, melt 1 cup butter over medium heat. Stir in the water and cocoa and whisk until combined. Bring to a boil over medium heat and boil for about 30 seconds. Remove pot from heat and let sit aside to cool.
- Meanwhile, in a large bowl, whisk together the white sugar, flour, and 3/4 teaspoon salt.
- In another medium bowl, whisk together 2 eggs. Slowly sprinkle baking soda and baking powder over the top while you whisk. Beat until there are no lumps. The mixture may foam, and that's ok!
- Stir in the vanilla and 1 cup brown sugar.
- When the chocolate mixture in the pot has cooled enough to handle, stir it into the flour mixture. Then add the egg mixture. Each time mix only until combined.
- Lastly, fold in the sour cream. DON'T over mix!!
- Divide the batter evenly between the 2 pans (I use a scale). Drop the cakes on the counter from a few inches above to get out some of the air bubbles.
- Bake for about 34-40 minutes, rotating the pans halfway through. Remove from the oven when a toothpick comes out of the center clean.
- Let cakes cool in the pans for 10 minutes, then carefully loosen edges with a knife and invert onto a cooling wrack. Let cakes cool completely.
- Wrap the cakes securely in plastic wrap and freeze for about an hour or 2. (This is only so that it's easy to frost the cake. If you are in a hurry and presentation isn't an issue, frost as soon as they are cool!)
Make the frosting:
- Cream the butter well. Add the cocoa and powdered sugar in increments, adding the cream in between. Beat well after each addition. Add the salt and vanilla.
- Smear a bit of frosting on the bottom of a cake plate. Place 1 frozen cake on top, then cover the top with about 1 cup of frosting (I like to use an offset spatula).
- Place the other cake on top, then frost the outside and edges. If you don't want your cake plate to get frosting all over it, line it with strips of parchment paper that you can pull out when the cake is completely frosted.
- Serve with lots of milk!
by The Food Charlatan
Source: slightly adapted from Baked in AZ and Make It, Love It, Share it.
More chocolate!!
Cream Cheese Chocolate Cupcakes:
Brown Sugar Yellow Cake with Chocolate Frosting: << this is today’s chocolate cake, minus the chocolate. Whaaat? It works, I promise.
If you are on the hunt for The Perfect White Cake, try this one! It’s amazing!
More chocolate from blog friends!
Death By Chocolate Cupcakes from American Heritage Cooking
Whipped Chocolate Buttercream Frosting from I am Baker
Crockpot Chocolate Lava Cake from Life in the Lofthouse
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I have made this cake a dozen times and I have gotten rave reviews. It’s my go to recipe for chocolate cake. It is a little on the delicate side but I freeze mine so that helps when I decorate it. Also for those who think it’s salty, maybe it’s because you are using table salt, which tends to taste saltier than the same measurement of kosher.
Great idea to freeze the cakes before decorating Sondra! Thanks for sharing! And I think you’re right about the salt, it really is important to use kosher here. I’m so glad you love the recipe! Thanks for commenting!
I recently started wanting to decorate homemade cakes from home and your recipes are the best I just don’t think it’s sturdy enough for layers , any subsections ?
Hi Unique! I’m so glad you are enjoying the recipes! This cake is delicate and might not be as sturdy or as tall as you would want for cake decorating.
Hello and thanks for sharing your recipe!
Do you pack your brown sugar?
Thank you!
Hi Alison, yes, pack the brown sugar! Any time a recipe calls for brown sugar it should be packed. Thanks for the reminder to specify!
I loved this cake and made it for an event and got so many compliments. I accidentally had grabbed coffee flavored cocoa so I didn’t realize until I was all done and was licking the frosting off a spoon. It worked to be amazingly yummy.I do agree with some that it tasted a tad too salty but that could be my taste buds as I don’t add a lot of salt to my foods so I seem to notice it more.when it’s there. I am making it again for Easter and adjusting the salt. What a great recipe.
I didn’t even know coffee flavored cocoa was a thing Missy! That is such a great idea, people are always adding coffee to chocolate cakes to enhance the flavors, so that is genius. I’m so glad you enjoyed the recipe and thank you so much for coming back to leave a comment!
Have you made this as cupcakes? How many cupcakes will this recipe make?
Hi Amethyst! No I haven’t tried it as cupcakes, I would imagine it would make the typical amount, 24 or so.
Karen- I’m excited to try this. Twenty nine years ago, the first year I was married, my husband neglected to get me s birthday cake. He hates cake; but to me, the birthday cake 🎂 is MOST important. At 10 pm that night, I got out of bed in a huff and made my own cake. He’s gotten me a cake from the best bakery in town every year since. Chocolate, of course. Love your blog and your recipes.
Oh my gosh Marilyn, I just read this out loud to my husband and we are CRACKING UP!!!! That is so funny!!! I guess he learned his lesson, haha! And I guess you will have to make this cake on a different day since clearly you don’t need to worry about cake on your birthday anymore!! Thanks for the story and the laughs!
I LOVE your blog. I read all your comments about the recipe you are posting. Can’t wait to try this chocolate cake. I looked at the blog you mentioned. Have to say your photos are so much more inviting. Thanks for making your blog so enjoyable.
Why thank you Carla! You are so sweet to say that! I hope you get to try the cake soon :)
I have been searching for a chocolate cake for a couple years now. I mean a GOOOOOD chocolate cake. Just reading all these women’s comments about the cake plus your blog post, I HAVE TO try it! Moist is what I’m looking for! Chocolatey and sweet is what I crave! 😭🥰😆
Yes Vita you have to try it out! You will not be disappointed! It’s unbelievably moist. Let me know how it goes!
For me the cake didn’t rise enough, I might have over mixed it.
But there must be something wrong with your recipe, as the frosting has way too much sugar – it says 5 and 1/4 cups of sugar? I only put half that and I couldn’t finish a slice, I had to remove the frosting from the top. Please confirm that it’s 5 whole cups of powder sugar.
Hi Adrian, the recipe is correct as written! I’ve made this cake dozens of times. My other favorite buttercream frosting calls for 2 sticks of butter and 4 cups of powdered sugar, so this is on par with that. Buttercream might just not be your thing :)
Can cake flour be used to make this cake?
Hi Delores, I’ve never tried that! I imagine it would work fine, but don’t know for sure.
Hi – has your cake ever come out flat? I just made the cake and followed the recipe exactly as written. My cakes didn’t rise and are half the height of my 9” cake pans. Do you have any insights? They’re wrapped and in the freezer. I may try them again tomorrow as I’d hoped to bring your beautiful cake to a friends milestone birthday party.
Hi M! No, I’ve never had that issue! I will say that this cake is not traditional and does not rise as high as your average cake. But it should be higher than you’re describing, I would say. Have you checked the expiration dates on your baking soda and powder?
The icing was soooo salty
So sad Janet! I will change the recipe to say kosher salt, since that’s what I usually have on hand, but even using table salt, a ratio of 3/4 teaspoon salt to 3 sticks of butter is pretty standard. That’s only 1/4 teaspoon per stick of butter. I understand everyone has different tastes though. Next time use unsalted butter and just salt to taste while you are mixing up your frosting.
Hello! I tried the recipe again as per your suggestion with unsalted butter and less salt and it was perfection! Thank you!
Made this delicious cake tonight! It was the best cake I’ve ever had! Thank you for a great receipe.
Thank you Shannon, I’m so glad we agree about the best cake in the world!! You just can’t beat it!
Honestly, the best chocolate cake I’ve ever had. Not an exaggeration. My husband thinks it’s better than Magelby’s. :)
Yess! Another believer! I think it’s better than Magelby’s too, although I might be biased by now, especially since I haven’t been to the restaurant in years. Thanks Brenda!
What brand cocoa powder do you like to use? Do you use the same cocoa powder for the frosting and cake? Thanks! I’m so excited to make this!
Hey Jill! I use Hershey, but any brand will work! Enjoy the cake, you are going to love it!
Thank you so much!! I am making a figure 8 mud track from Cars 3 for my sons birthday and think this will work perfectly!
Oh my gosh! I need to see this Jill!! That sounds awesome. If you post any pictures on Instagram, tag #thefoodcharlatan so I can see it! How fun!
Do you by any chance know what effect leaving out the sour cream altogether would have? I completely forgot to add it and don’t know if I should redo or not!
Cakes didn’t dome enough to taste some :(
Hey Alysha! If you leave out the sour cream the cake will not be as moist. It will still be cake, just not quite as delicious.
Hi, can i use plain yogurt or butter milk instead of sour cream? I’m craving for some chocolata cake n hopeklinik to bake this cakeis tomorrow
Hey Maryam! I have not tried it but I think buttermilk would be the perfect substitute. I can’t guarantee results because I haven’t tried it but I think it will go well. Let me know how it turns out!! Great question!
This cake is amazing! Thank you so much for sharing. I made half of this recipe and half of your yellow cake using my checkerboard cake tin. I also used buttermilk instead of sour cream as its what i had in my kitchen. The texture of the cake was beautiful.
Whaaaat checkerboard cake with my two favorite cakes!! That sounds so fun! I’ve never made a fancy cake like that, I should totally try it out. Did you take any pictures? If you’re on Instagram, post it and tag #thefoodcharlatan I would love to see it :) Buttermilk is a great sub, thanks for the tip. And thanks for coming back to comment Samantha!!
Almost afraid to ask, but did you use the same amount of buttermilk as the sour cream calls for? Probably pretty obvious answer. Thanks.
Hey Ellen, yes, use the same amount! :)
Ok again I am super impressed with another recipe from this webaite. For a novice chef at beat, its super easy to understand and was seriously delicious! The yummiest cake I’ve ever made for sure. (But the carrot cake on this website is pretty amazing too!)
High praise Kim! I’m so glad you liked the cake! It’s absolutely my favorite. And I agree, the carrot cake is a close second :) Thank you so much for stopping by to leave a comment!
Bloggers, please quit calling every recipe “the best”, the “ultimate”, “epic”, yes everything you do is absolutely better than anybody else ever but your life readers and ppl who hate blogs and just want the recipe are looking for descriptive names. You write blogs, you can do it! There are tons of recipes named the best.
Hey Linda! I don’t think everything I do is better than everyone else’s, this is just an honest title for this cake: The best one I’ve ever had! Maybe someday I’ll find a better chocolate cake recipe but I’m going 3 years strong on this one.
Also, I don’t run this business to please “people who hate blogs.” If you don’t like my blog or blogs in general, I’m sure you can find a cake recipe somewhere else, and there’s really no need to let me know. I’m giving away free recipes. Remember when you had to pay for cookbooks to get recipes from strangers?
I made cupcakes instead and made a chocolate mint glaze instead of frosting. Dense, rich and cooool!
chocolate mint glaze!!!!!!!! omg I need this.
I know this may take away from some of the chocolate goodness, but is there anyway I can make this recipe with yellow cake instead of chocolate cake? I definitely wanna keep the frosting but was wondering if and how I could change the cake part while still keeping the recipe.
Hey Shannon! I honestly have no idea if it would work out. There is a half cup cocoa. Maybe try replacing it with 1/2 cup flour? or 1/4 cup flour? It would be a risk, let me know how it turns out!!
Hi, I’m new to baking and I’m going to make the Best Chocolate Cake ever!!! Do I use sweetened Cocoa or unsweetened. It’s for my husbands birthday:) I usually don’t have the best luck so I’m keeping my fingers crossed!! Thank you!!
Hey Vickie! Unsweetened cocoa :) Good luck! You will do great! Your husband will love it!
how long in advance can I make a cake before the frosting?
Hey Ginny! If you make the cake, wrap it well, and freeze, you can make it up to a week ahead.
This cake was very good! The only thing I would do differently is the frosting. It was too rich with 3 sticks of butter. So I made it a second time and only did 1 stick of butter and about 1 cup heavy cream. I kept all the other frosting ingredient amounts the same. It was perfect!! We all loved it and I think this might be our “go to” chocolate cake.
I’m so glad you enjoyed is Angena, and were able to figure out a frosting recipe that works for you! That is the best! Thanks for the comment!
I just put this in the oven now. It did not make a ton of better divided by the two pans, I’m hoping the surprises a lot? Kind of nervous hope I didn’t do anything wrong
Sorry I missed this Carrie, how did it turn out??
Thank you so much for sharing….the best chocolate cake recipe ever!!! It is chocolate HEAVEN and so moist.
Yay! I’m always so happy when someone tells me they tried this recipe because it is one of my FAVORITES and I make it every year for my birthday. Thanks for coming back to comment!!
Hi hi! Thanks for this recipe! Looks awesome! Can I just check, when you say mix, is it with a whisk by hand or the electric mixer?
Hey Agnes! I’m not sure which part of the recipe you are referencing, but all the steps can be mixed either by hand or mixer. The frosting is way better with a mixer though!
Sorry i wasn’t clear!! ): I meant right from step 2, would it be advisable to use a kitchen aid with the whisk attachment? If yes, at what speed should I go? And with regards to not over mixing, should I fold with a spatula or is it alright to use the whisk attachment still.
I don’t, I just use a regular whisk in a bowl. And with folding, yes use a spatula not a whisk. I hope you love the cake Agnes!!
Just made this cake tonight and Had to say THANKS, Karen, for this incredible chocolate cake recipe! Definitely, the Best I’ve eaten or have made! One question though, if I was to make it in advance – would a frosted cake freeze well or would it be better to freeze it unfrosted a week before and frost the night before of the event? (Not sure how the whipping cream in the frosting would react if frozen.)
Hooray I’m so glad you love it as much as we do! It’s seriously my favorite! As for freezing, I would definitely freeze the cakes without the frosting. Wrap each layer individually as well as you can, and frost the night before the event. You can frost it while the layers are still frozen, it makes it easier anyway, and then let it thaw on the counter. Hope this helps! Thanks for the review!
I made this yesterday! I halved the recipe to make a one layer cake. I also used normal brown sugar and greek yogurt because dark brown sugar and sour cream aren’t easy to find where I am. I thought it came out really good! Very moist and fudgy. Thanks for sharing!
My grandson whos’s seven helped me bake. He read the recipe and the instructions. It was well worth it. Amazing!! For the icing I used Godiva milk coco powder and boy it came out great. Might try using Godiva coco powder next time for the cake just to see how it taste😊
Ooh love the idea of using milk cocoa powder! That would be delicious! I’m glad your grandson helped you make it, I like to make this one with my kids too :)
wow this looks sooo good. can’t wait to make this. Many thanks.
Simon
Thanks Simon! Hope you love it!
This recipe was a no brainer for our list of the Best Chocolate Cake Recipes http://www.listsforall.com/best-chocolate-cake-recipes/ Thank you so much for sharing!
Wow, this cake looks so so good and I would love to bake it for my husband,s birthday. However, I would make cupcakes instead of a cake… What should I change?
Thanks a lot,
Gent
Hey Geny! I’ve never tried this as cupcakes. Can’t see why it wouldn’t work! Also if you wanted you could try this recipe for Cream Cheese Chocolate Cupcakes. It’s my favorite cupcake recipe ever!
https://thefoodcharlatan.com/2015/08/07/cream-cheese-chocolate-cupcakes-recipe/
Excited to try this! I’ve been wanting homemade chocolate cake and happy your post came thru my Pinterest feed!! Happy Anniversary!
thanks Amy! Definitely let me know if you try out this cake! It is literally the cake from my dreams. Hope you love it!
Hi! Hopefully you will get to my question in time, I’m making this cake tomorrow but wanted to do it as an 8 inch cake. Have you made it this way before? I already made it as a 9 inch and it was fabulous! I just wanted to double check on baking times. Thanks!
Hey Jen! I’ve never tried it in an 8 inch, so I have no real input! I imagine you will just have to keep an eye on it and poke it with toothpicks to know if it’s done. Let me know how it goes!
So I made it with the 8 inch pans and it came out great! Mine only took 34 mins. to bake, but I think it is because I used those silver colored baking strips to create an even top and I think it cooked faster. I’m making it again for Mother’s Day and I think I won’t use the strips and it will probably take closer to 40 mins. All of my friends call this cake crack so thank you so much for the recipe!
Girl, this IS THE chocolate cake I am only ever make from now on!!!!!!!!!!!!!!
Many, many thanks!!!!!!!!!!!!
Amen to that Lisa! I don’t think I’ll ever make another recipe either! So glad you liked it. Thanks for the feedback! :)
I just want you to know that I’m making this for the second time in less than two weeks. Hooray!
Better than Texas sheet cake is high praise indeed. And it’s the season to share!
I hope you love it Barbara!
I am going to make this for my birthday tomorrow. I assume the cocoa is cocoa powder? and the flour, is it all-purpose? Thank you!!!
Hi Shannon, yes to both! Happy birthday!!
I saw the picture of this cake and had to whip it up, seriously yum!! It’s in the oven right now can’t wait to try it tonight.
Awesome Sherrie! I hope you love it as much as we do! I’m craving it again already :)
Congratulations on 4 years!! Just saw this post and had to say that your frosting must be the most luscious, gorgeous chocolate frosting I have laid eyes on – amazing!! And I often end up making my own birthday cakes too…at least it gives me an excuse to make something truly decadent! :)
Thank you so much Claudia! I think it’s kind of fun to make your own birthday cake. I guess that’s why we have food blogs though…lol!
Karen – congrats on 4 years! You are rockin’ it! Also, in case I never mentioned if before, I LOVE CHOCOLATE. Like, in a serious-cry-yourself-to-sleep-at-night kind of a way. In a good way. This looks awesome.
Thanks Christina! This cake would have you sobbing then I think :) You must try it!!
Chocolate. Freaking. Cake. It gets me every time. Something about fat, moist layers of a dark cake slathered in a delicious buttercream. Yeah, I’m drooling.
Congrats on the Anniversary! Your blog is beautiful as well, thanks so much! This made me laugh because I recently made this cake for my own birthday! :) And if my husband made me pancakes I am pretty sure I’d have to spit them in the sink too, haha! Your frosting looks so good. Next time I make this (prob. next weekend for another birthday in our family!) I am gonna try it! Also, I like that you used dark brown sugar as well. Yum! So glad you posted this and love it as much as we do!
Thanks Adell! I think as food bloggers we just have to accept that we are going to be making our own cakes, haha! Thanks so much for the recipe, it tastes just like Magleby’s and I was so happy to find it! My mother-in-law was with me when we made it and she is super excited about your whipping cream frosting. We didn’t try it but I want to next time I make this in a 9×13!
Happy anniversary, sweetie! I still read every word, though now I have lots of company. Both your writing and your photography are fabulous – I hardly even feel like it’s bragging to say so :)
Btw, we were wondering what to make for Gabe’s birthday- now we know!
Thanks Mom! You are the best cheerleader! I’m so glad you and Laura are making it. It’s LEGIT. You guys will love it.
hey Karen Chip wants to know if you will make it for him when we come! It is amazing! So glad I got to taste it! BTW your pictures look amazing. 😉
Anything for Chip! Of course! I don’t think I will ever get tired of this cake. Ever.
Yay for four years!!!!!!! I can’t think of a better way to celebrate a blogoversary and an actual birthday than with moist, gooey chocolate cake!
Holy wow!!! This cake looks fantastic! Happy bloggerversary and belated birthday! I am seriously swooning over this cake still. Pinned because chocolate is my everything! Thank you for linking to my Death by Chocolate Cupcakes! You’re so sweet! ps- I heart The Princess Bride too
Thanks Lindsey! You ought to be proud, I put “chocolate” into Pinterest and your cupcakes showed up above the fold. GET IT! You rock.
Like I said in facebook, I just want to do a nose dive straight in to that chocolate piece of heaven
congrats on 4 years! and this cake could make me a chocolate lover; I want to dive right in.
Oh my gosh, that looks amazing!!! It’s only 7:59am here. Is it okay to eat this for breakfast? :)
It’s what I’ve been doing all week Kimberly, so I sure hope it’s okay!!
Congrats on four years! Love the thick layers of chocolate frosting!
This cake look absolutely fabulous! And I get you about food blogging being a weird ever changing thing- but this cake is proof that it always works out for the very, most chocolatey, best! :) Pinning!
I don’t love homemade cake, but you have me wanting to try this!! Happy blogiversary!
Thanks Mandy! I’m usually a brownies-over cake kind of girl myself, but this one is a huge fat exception. It’s legit. :) :)