• Cake
  • Frosting
  • YouTube
  • My Favorite Tools
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Cake
    • Cupcakes
    • Frosting
    • Ice Cream
    • Vegan
  • Cake Basics
  • Tutorials
  • Blog
  • About
  • Mobile Menu Widgets

    Connect

    Search

Sugar & Sparrow logo in script font

Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

  • Cake Basics
  • Recipes
    • Cake
    • Frosting
    • Cupcakes
    • Ice Cream
    • Vegan
  • Tutorials
  • Book
  • Blog
  • About

The Perfect One-Bowl Chocolate Cake Recipe

January 11, 2019 · In: Cake, Featured, Recipes

Jump to Recipe

After testing so many chocolate cake recipes over the years, I’ve come really close to perfection only to miss the mark on the essentials of a good chocolate cake: moistness, fluffiness, and great chocolate flavor. You know, the kind with the slightly sticky crumb that just melts in your mouth and almost makes your eyes roll back in your head because it’s just that good. While my chocolate cakes of the past have been acceptable, this one I’m about to share is the absolute best I’ve ever had. No joke. It’s fudgy, moist, decadent, and makes me so giddy I want to shout it from the rooftops!

one bowl chocolate cake recipe
chocolate cake recipe from scratch

The best part of this chocolate cake recipe is that it’s about as easy as a cake mix. It’s a one-bowl cake, meaning you basically put all the ingredients into one bowl (in the right order, of course) and whip it up into the smoothest chocolate cake batter ever. There are absolutely no complicated steps to this cake, which makes it super failproof and the perfect go-to chocolate cake recipe for your repertoire.

This cake is ultra-moist due to the vegetable oil base and the addition of buttermilk. If you don’t have buttermilk on hand, you can easily make it from scratch using whole milk. Just mix it with white vinegar (exact recipe is in the notes below), let it sit for about 15 minutes, and voila! Perfect buttermilk every time.

easy chocolate cake recipe by sugar and sparrow

You can pair this chocolate cake with almost any buttercream, but I’ve chosen to pair it with my favorite chocolate buttercream recipe to really enhance the chocolate flavor. In the past I’ve paired it with cherry, raspberry, almond, salted caramel, and vanilla buttercreams and those pairings have been super tasty.

buttercream rope border with sprinkles

The rope border on top of this cake was created using Wilton Tip 1M to pipe rosettes on top of one another around the edge of the cake. Then I topped it all off with one of my favorite sprinkle mixes ever – Rainbow Road by SprinklePop. I think sprinkles are the perfect finishing touch, but you can decorate however you’d like.

Here’s a video I made to show you all the tips and tricks for making this chocolate cake recipe (below). For more recipe videos like this one + tons of cake decorating videos, head to my YouTube Channel and be sure to click the Subscribe button so you never miss a new one!

Update 2022 – Two things: 1) I realized that you can absolutely make this recipe by hand instead of using a mixer! That makes it an even easier one bowl cake. Exact instructions are in the notes of the recipe below. 2) I prefer using hot coffee in this recipe (enhances the chocolate flavor big time!), but you can absolutely use hot water as an alternative.

easy chocolate cake recipe by sugar and sparrow

Perfect One-Bowl Chocolate Cake Recipe

4.98 from 46 votes
A moist, decadent chocolate cake that is so easy and quick to whip up, it’ll become a forever go-to. Top it with chocolate buttercream for the best chocolate cake ever. 
Print Recipe Pin Recipe
Prep Time:5 mins
Cook Time:45 mins
Total Time:50 mins
Servings: 15 slices

Ingredients

  • 2 Cups (265g) all purpose flour
  • 1 2/3 Cups (340g) white granulated sugar
  • 2/3 Cup (60g) unsweetened natural cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 Cup (120ml) vegetable oil
  • 2 eggs, room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1 Cup (240ml) full-fat buttermilk*, room temperature DIY recipe in the notes
  • 1 Cup (240ml) hot coffee or hot water

Instructions

  • Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. 
  • Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. 
  • Pour into prepared cake pans no more than 2/3 full and bake for 35-40 minutes, until a toothpick inserted comes out clean. Cool completely before frosting with chocolate buttercream or frosting of your choice.

Notes

DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. 
Make ahead tips: this cake can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
To Make as Cupcakes: fill the tins no more than 2/3 full and bake at 350ºF for 15-18 minutes, or until a toothpick inserted comes out clean. 
To Make by Hand (Without a Mixer): In a large bowl, whisk the dry ingredients together until uniform. Add the vegetable oil, eggs, vanilla, and buttermilk, and whisk everything together until smooth. Whisking constantly, add the hot coffee (or water) in a slow, steady stream. Continue whisking until the batter is smooth and uniform. It will be very thin. Pour into prepared cake pans and bake according to the recipe above. 

Did you make this recipe? Let me know what you think in the comments below, or by tagging me on Instagram! I love to see your creations and hear your feedback.

By: Whitney · In: Cake, Featured, Recipes · Tagged: cake decorating, cake recipe, cake with sprinkles, chocolate, chocolate buttercream recipe, chocolate cake, chocolate cake recipe, chocolate cake with chocolate buttercream, sprinklepop

you’ll also love

blackberry crisp layer cake recipe by sugar and sparrowBlackberry Crisp Layer Cake
chocolate cupcakes recipe by sugar and sparrowOne Bowl Chocolate Cupcakes with Chocolate Buttercream
rainbow cake topper by sugar and sparrowRainbow Arch Cake Topper Tutorial

Join the List

Stay up to date & receive the latest posts in your inbox.

Reader Interactions

Comments

  1. Caryn Ogle says

    January 11, 2019 at 12:23 pm

    Can’t wait to try it!!

    Reply
    • Whitney says

      January 11, 2019 at 12:29 pm

      Yess! Let me know when you do!!

      Reply
      • Sal says

        December 26, 2022 at 8:31 am

        The cake looks delicious! I was wondering if I can pair this with vanilla buttercream?

        Reply
        • Whitney says

          December 27, 2022 at 10:17 pm

          Hi Sal! This cake is one of my very favorites and it pairs wonderfully with vanilla buttercream. I hope you get a chance to make it soon!

          Reply
          • Sal says

            January 1, 2023 at 11:18 am

            I made this cake for my daughters birthday and oh my word! The cake was absolutely delicious! It was really domed up when I took it out of the oven but I used a serrated knife to cut it off and enjoy that part with custard lol. I used your vanilla buttercream recipe and it was perfection! Thank you so much for sharing your recipe it was an absolute hit!

          • Whitney says

            January 2, 2023 at 1:24 pm

            Yay, Sal! I’m so happy to hear that and I’m glad you found a way to enjoy the trimmings from the domed top 🙂 Thanks so much for letting me know it was a hit!

  2. Jenny Maquignaz says

    January 11, 2019 at 7:48 pm

    Got them baking at the moment. Thanks

    Reply
    • Whitney says

      January 12, 2019 at 9:25 pm

      Hooray!! Let me know what you think, Jenny!

      Reply
  3. Ellie says

    January 12, 2019 at 1:18 am

    I’m going to try this recipe next week woop woop! Xxx

    Reply
    • Whitney says

      January 12, 2019 at 9:25 pm

      Can’t wait for you to try this one, Ellie! It’s my absolute fave 🙂

      Reply
  4. Elsa says

    January 12, 2019 at 11:14 pm

    5 stars
    I tried it with the chocolate buttercream and it was delicious! Of course not as pretty as yours but my daughter already requested I make it for her birthday… Which is in October

    Reply
    • Whitney says

      January 13, 2019 at 4:55 pm

      Yay, Elsa!! I am so happy to hear that you and your daughter loved the recipes!! That totally makes my day 🙂

      Reply
  5. Antonia says

    January 14, 2019 at 9:37 am

    Looks so awesome.
    What tip did you use to pipe the top of the cake?
    Thanks!

    Reply
    • Whitney says

      January 14, 2019 at 2:19 pm

      Thanks so much, Antonia! I used Wilton tip 1M to pipe rosettes on top of one another to create a rope border.

      Reply
  6. Lisa says

    January 14, 2019 at 11:51 pm

    5 stars
    I made cupcakes with this recipe this weekend. Best chocolate cake recipe ever! Only problem was my cupcakes were pretty sticky on top even though they were completely baked. Any idea what I did wrong?

    Reply
    • Whitney says

      January 15, 2019 at 9:18 am

      Hi Lisa! That’s awesome this recipe worked out as cupcakes! I have never made it as cupcakes so I’m not sure why they turned out sticky on top. The only thing I can think of is that this cake is meant to be super moist. I’ll test it as cupcakes and see if I get the same result.

      Reply
      • Lisa says

        January 16, 2019 at 7:05 am

        Thank you! I’m anxious to hear if you get the same results.

        Reply
  7. Chad E Peterson says

    January 20, 2019 at 9:23 pm

    5 stars
    Another great recipe. I did the caramel apple cake last week and this one yesterday. Both were awesome, I liked the caramel apple better, my wife preferred this one. Both cakes cooked up perfectly. For this one it did dome up and had to cut off about 1″ to level it off, maybe I had too much flour. This chocolate cake is a good medium density, not too light and not too dense. My wife and kids are excited to see which one I will do next week. Thanks for the great recipes.

    Reply
    • Whitney says

      January 21, 2019 at 8:39 am

      Thanks Chad!! So happy to hear you’re loving the recipes! I think the doming might be solved using cake strips around the pan to help the cake bake more evenly, but I never use cake strips and always just trim off the dome to make my cakes level. Can’t wait to see what you’ll try next and thanks for all the wonderful feedback 🙂

      Reply
      • Priti says

        May 7, 2020 at 10:28 am

        Hi,
        I am an amateur baker. Totally inspired by your blog. Would love to try your chocolate cake recipe.
        I have a doubt- my oven is rather small & can fit only one pan at a time. Would you suggest that I divide the recipe and prepare batter from scratch twice over or is it alright to make the batter as is ( one shot) and then let half of it sit on counter while the first batch bakes?
        So, basically what I want to know is that is this the kind of recipe where the batter just needs to go into the oven immediately after mixing or an hour’s delay in putting in oven wouldn’t matter?

        Thank you!

        Reply
        • Whitney says

          May 10, 2020 at 3:44 pm

          Hi Priti! Excited for you to try this recipe and thank you for the kind words. You can definitely make the batter and leave it out (covered) at room temp while the first layer bakes.

          Reply
      • Gloria Dilger says

        April 16, 2021 at 11:31 am

        Just finished baking three six inch cakes. The domes are massive, and I used cake strips. Any clue what went wrong? Heat too high, beat too long…

        Reply
        • Whitney says

          April 20, 2021 at 2:38 pm

          Hi Gloria! I don’t think you did anything wrong, my cakes always bake with a dome on top and I use this technique to level them: https://sugarandsparrow.com/level-and-torte-cake-layers/. Hope that helps!

          Reply
  8. Klara says

    January 23, 2019 at 12:47 am

    5 stars
    I did this cake already twice in last ten days. It really is perfect, very moist, soft and easy to do. Thank you for this recipe! Love from the Czech republic 🙂

    Reply
    • Whitney says

      January 23, 2019 at 10:53 am

      That is so wonderful to hear, Klara! I’m so happy you’re loving this recipe!! Love from Portland as well 🙂

      Reply
  9. Ann Menke says

    January 23, 2019 at 8:55 am

    5 stars
    Oh my goodness…sounds unbelievable. I wonder, I wonder if there is an amazing GF recipe??? As always, most amazing cakes ever Whit

    Reply
    • Whitney says

      January 23, 2019 at 10:54 am

      Thanks so much, Ann!! I have yet to try making gluten free cake but I’ll totally let you know if I do!! 🙂 love you!

      Reply
  10. Kristin says

    January 24, 2019 at 7:55 am

    I would like to make this cake but only have two 9″ cake pans. Will the measurements work?

    Reply
    • Whitney says

      January 24, 2019 at 9:25 am

      Hi Kristin! This recipe will definitely work with two 9 inch cake pans with the measurements as is. Just make sure to fill the pans no more than 2/3 full and check them at 45 minutes to see if you need more time. Let me know how it goes!

      Reply
      • Kristin says

        January 24, 2019 at 10:02 am

        Thanks so much for your help! I’ll be sure to let you know.

        Reply
  11. Donna Oliphint says

    January 28, 2019 at 10:29 am

    I want to make three 8″ layers. Should I double the recipe?

    Reply
    • Whitney says

      January 29, 2019 at 9:15 am

      Hi Donna! If you one-and-a-half the recipe (using 5 eggs) it should be perfect. Doubling it will work too but you’ll definitely have enough extra batter for a few more cake layers.

      Reply
  12. Tina says

    January 30, 2019 at 12:10 pm

    5 stars
    I love this recipe! With the same batter, I was able to make 1 round cake and about 15 cupcakes! The cupcakes just need 17 mins in the oven and they rose up. I had no issues with it.

    And they are moist and delicious, this recipe is a keeper!

    I did make the mistake of using cold milk for the buttermilk, so my milk didn’t curdle at all, I still put it in after the 15 min wait and it was fine.

    So thank you so much for this lovely and easy recipe!

    Reply
    • Whitney says

      January 30, 2019 at 12:39 pm

      Hi Tina! I am so happy to hear that you love the recipe AND were able to make some cupcakes with it as well! I have yet to try making cupcakes with it but now I can’t wait 🙂

      Reply
  13. Cat says

    February 4, 2019 at 7:02 am

    5 stars
    Is there a way to rate this recipe more than five stars?! This was my first scratch made chocolate cake. I usually doctor up chocolate cake mixes because they’re fool proof and always moist, but this recipe is a game changer. I was skeptical at first because the batter was super watery, but the end result was perfection. This recipe yielded 44 cupcakes (using a 3.4 tbsp batter scoop). For me, it took 15 minutes in a 350 degree oven. They were the most moist and tender cupcakes I’ve ever made. Thank you so much for this recipe!

    Reply
    • Whitney says

      February 4, 2019 at 9:33 am

      YAY!! I am so happy to hear that, Cat! I felt the same way having been used to relying on cake mixes for so long. I was so happy to finally create a chocolate cake recipe that’s about as easy as a cake mix + tasty as can be, and I’m elated to hear that you’re loving it too!!

      Reply
  14. Alison Clark says

    February 13, 2019 at 10:29 am

    5 stars
    Hi I made these cakes today ready to decorate tomorrow but they seem quite heavy , is this normal ???

    Reply
    • Whitney says

      February 15, 2019 at 1:42 pm

      Hi Alison! They might feel heavy due to how moist they are, but how is the crumb? Is it soft and fluffy? Sometimes cakes can become dense if you overmix the batter, but this cake is meant to have a fairly fluffy, yet sticky crumb.

      Reply
  15. Katlyn says

    February 17, 2019 at 7:31 pm

    Oh my goodness yes! I have tried my fair share of chocolate cake recipes, and I’ve finally found the winner! It’s moist, has the perfect texture, and great flavor! Thanks for the recipe!

    Reply
    • Whitney says

      February 18, 2019 at 9:03 am

      That’s so wonderful to hear, Katlyn! I’m SO happy you love the recipe!!

      Reply
  16. Katie says

    February 20, 2019 at 5:45 am

    Planning to make this in 6” cake rounds. I’ve been having a problem where my cake is sinking in the middle in these small pans. It’s cooking too fast on the sides! And then sinking! Any thoughts ?

    Reply
    • Whitney says

      February 20, 2019 at 8:52 am

      Hi Katie! If your cake pan is repeatedly making your cake recipes sink in the middle, I would get some baking strips for the sides of the pan. They will make your cake bake more evenly. The sinkage might be from something else though, a few culprits are: oven temperature is too hot (even if it says it’s the right temp), too much rising agent (baking powder/soda) in the recipe, using baking powder thats over six months old, and overmixing the batter. This chocolate cake recipe has been tested a ton, so it shouldn’t sink unless there are other factors like the ones mentioned above. I’d suggest getting an internal oven thermometer just to make sure the oven isn’t running too hot + check that your baking powder is fresh + try baking the cake with baking strips just in case. You can find baking strips at your local cake decorating shop or online here: https://amzn.to/2ElNRB6 And PS I hope you love the chocolate cake recipe!!

      Reply
    • Lyn says

      April 8, 2020 at 2:19 am

      Hi! I followed this recipe and used two 8 inch pans but for some reason even though I followed the measurements exactly I barely got to 1/3 filling for each tin, which was disappointing! I read a few posts that said they had heaps of batter leftover – any thoughts on where I went wrong?

      Reply
      • Whitney says

        April 8, 2020 at 9:17 pm

        Hi Lyn, that is a puzzler! How deep are your 8 inch pans? Mine are 2″ deep and when I make this recipe I’m able to fill them about 2/3 full.

        Reply
      • Sade says

        April 14, 2022 at 9:37 am

        Hey! What of I just want one layer.

        What measurements should I use?

        Reply
        • Whitney says

          April 15, 2022 at 5:35 pm

          Hi Sade! For one 6-inch layer, you’ll want to make 1/3 of this recipe. A recipe scale calculator like this can help with the math: https://www.inchcalculator.com/recipe-scale-conversion-calculator/

          Reply
  17. Roxana says

    February 24, 2019 at 8:04 pm

    5 stars
    Finally I found a very good cake, thank you for a great recipe! I baked it for my 11 birthday daughter and everybody enjoyed it

    Reply
    • Whitney says

      February 25, 2019 at 8:33 am

      That makes me so happy to hear, Roxana! So glad you love the recipe!!

      Reply
  18. Jibi ben says

    February 26, 2019 at 4:15 am

    Lovely presentation. Can I use milk instead of butter milk ?

    Reply
    • Whitney says

      February 26, 2019 at 11:39 am

      Thanks, Jibi! The buttermilk helps to add extra moisture, and I’ve got a DIY buttermilk recipe in the notes section (just add white vinegar to whole milk). If you don’t have white vinegar on hand I’m sure you could just use whole milk and be totally fine 🙂

      Reply
  19. Lorraine F says

    March 15, 2019 at 11:29 am

    I used 3 round 6×2 inch pans and had lots of batter left over…im thinking to half the recipe next time. Or am I using the wrong cake pans?

    Fantastic cake, even better recipe than he last one I tried. And that one was pretty darn good too. Thank you!

    Reply
    • Whitney says

      March 15, 2019 at 10:00 pm

      Hi Lorraine, so happy you are loving the recipes! I use the same size pans and fill them 2/3 full and I do remember having a little extra batter left over. It’s hard to get the amount of batter exact in recipe writing and I’m still learning! If you half the recipe, your cake layers won’t be as tall but if you’re ok with that, I’d say go for it! Just be sure to lessen the baking time to accommodate thinner layers.

      Reply
  20. Maria says

    March 27, 2019 at 11:47 am

    Hi!! I just wanted to say that I have done it 4 times already and it is an amazing recipe. Thank you so much for sharing! I did it with the DIY buttermilk cause they dont sell that in Mexico. I also added a little less water, around 1 cup only and it stayed an hour on the oven (not sure if this is do to my oven temperature). It performs great everytime and is my new go to chocolate cake. Cant wait to try more of your recipes 🙂

    Reply
    • Whitney says

      March 28, 2019 at 9:50 am

      Hi Maria! I am SO happy to hear that you’re loving the recipe! Thanks so much for letting me know, that totally makes my day! 🙂

      Reply
  21. Vicky Adjei says

    April 13, 2019 at 1:17 pm

    Just tried this recipe! A mouthful of awesomeness!! The only lil problem was that I could feel bits of the granulated sugar in the cake. Any thoughts?

    Reply
    • Whitney says

      April 13, 2019 at 6:22 pm

      Hi Vicki! So happy you love the recipe. The only things I can think of about the granulated sugar: 1) the hot water wasn’t hot enough or 2) the batter wasn’t mixed enough at the end of the recipe. If there were granules of sugar in the final cake it would mean that they hadn’t melted/fully incorporated. Next time, try boiling the water and then taking it off the burner for about a minute before pouring it in at the end and make sure you mix for the full 2 minutes at the end.

      Reply
      • Vicky Adjei says

        April 15, 2019 at 8:24 am

        .kk, great! Thanks!

        Reply
  22. Elke says

    April 28, 2019 at 2:55 am

    Hi, I want to try out your recipe as i’m trying to find the most perfect moist soft chocolate cake ever for my friends birthday party. I just wonder how much ml of vegetable oil you mean with 3/4 cup and also the ml of hot water. As living in Belgium we don’t use cup measurements. Thx ahead for a quick response 😉

    Reply
    • Whitney says

      April 28, 2019 at 2:03 pm

      Thanks for catching that, Elke! I will add the ml measurements to the recipe for the vegetable oil and hot water!

      Reply
  23. Kellianne says

    April 30, 2019 at 8:43 am

    How many cups of batter does this make? Thanks!

    Reply
    • Whitney says

      April 30, 2019 at 4:31 pm

      Hi Kellianne! I’m not exactly sure how many cups of batter this recipe makes, but it’s enough to fill three 6 or 8 inch pans 2/3 of the way full. I hope that helps!

      Reply
      • Kellianne says

        April 30, 2019 at 4:51 pm

        Thanks!

        Reply
  24. Becky says

    May 1, 2019 at 10:11 am

    I’d love to replicate this for my daughter’s birthday! How did you get the sprinkles so perfect?

    Reply
    • Whitney says

      May 1, 2019 at 10:49 am

      Yay, Becky! This will make a great birthday cake! For the bottom part of the cake, I pour sprinkles into the palm of my hand and gently press them onto the cake. Then, I place the sprinkles one by one on the top two thirds of the cake by pressing them onto my finger and touching them to the cake. This video shows the same process on a different cake: https://www.youtube.com/watch?v=1hWwaFvcYHY&t=3s

      Reply
  25. Philisha Naidoo says

    June 3, 2019 at 5:35 am

    Good day
    i love this recipe , however if i dont have a stand mixer , can we still beat this by hand and for how long ?

    Reply
    • Whitney says

      June 4, 2019 at 9:05 am

      Hi Philisha! You can totally use a hand mixer for this cake recipe. Just follow the same speeds and timing in the instructions and you’ll be good. Let me know how it goes!

      Reply
      • Eva says

        September 19, 2020 at 9:05 pm

        5 stars
        Hi whitney..so glad I found your recipe. Just made this yesterday for my baby girl’s birthday and it turns out amazing. It was my first time to make my daughter her birthday cake and this recipe works so well and i used your white chocolate butter cream recipe as well for the frosting… everyone loved it. Really made my day..

        Reply
        • Whitney says

          September 20, 2020 at 10:32 pm

          Hi Eva! I’m so happy to hear you love this recipe as much as I do and it was a hit with your guests. Thanks so much for taking the time to let me know and happy birthday to your daughter!!

          Reply
          • Petra says

            June 28, 2021 at 4:55 am

            Hi Whitney
            Can I just ask does this recipe make enough batter for a 2 or a 3 layer 8inch cake? It seems to say different things in the comments. Thank you

  26. A says

    July 3, 2019 at 1:46 pm

    5 stars
    This is a great recipe! For me this recipe yielded two 6″ cakes, one 7″ cake, a tray of mini cupcakes, and a ramekin of cake, so it was a lot more than expected, but better more than not enough I suppose.

    I was wondering how long this cake lasts in the fridge though. I have enough cake domes and icing (from your provided buttercream icing recipe) to make cakepops, but wanted to make sure the cake was still okay. Thank you!!

    Reply
    • Whitney says

      July 5, 2019 at 11:53 am

      Hi there! So happy you love the recipe! It yields a lot of cake batter (enough for three 8-inch layers!) and I’m working on paring it down for smaller cake sizes. For storing the cake, it’ll last up to two days wrapped in plastic wrap at room temp or you can store it in the freezer (tightly wrapped) for up to two months. I prefer either of those methods as opposed to the fridge just because if the cake isn’t frosted the refrigerator will dry out the cake more quickly. Let me know how the cake pops go!

      Reply
      • A says

        July 21, 2019 at 5:23 pm

        Thank you for the info! The cake pops were very well received. Gonna have to make them again! <3

        Reply
        • Whitney says

          July 22, 2019 at 9:17 am

          Yay!! So happy the cake pops turned out perfectly!! I’m gonna have to try them some time!

          Reply
  27. Sue Wright says

    July 12, 2019 at 8:42 am

    My daughter made this cake and raved about it. She made it in three 6″ pans, however I have 8″ pans. Will the amount of batter best fit in 2 – 8″ pans, or can I bake it in 3 – 8″ pans?

    Reply
    • Whitney says

      July 12, 2019 at 9:16 am

      Hi Sue! So happy your daughter loved this recipe! I’m sure you will too. It makes quite a lot of batter, enough for three 8 inch pans! Just make sure you fill them no more than 2/3 full and you’ll be good.

      Reply
  28. Carol says

    July 29, 2019 at 11:32 am

    The Best!
    Whitney, I’ve tried many – too many – chocolate cake recipes, with no success. But this recipe is the bomb! The crumb is chocolatey, delicious AND tender. To die for. Thank you so much for sharing this recipe. And for your beautiful cake decorating ideas which are so unique and inspire me.

    Reply
    • Whitney says

      August 1, 2019 at 9:48 am

      Hi Carol! So happy you love the recipe and thanks for the kind words! I feel the same way about this chocolate cake recipe, it’s one of my very favorites. Glad it’s brought you chocolate cake success too!

      Reply
  29. Claire says

    August 25, 2019 at 11:17 pm

    Hi Whitney! I’m planning on using this recipe for my daughters 3rd birthday cake – I was wondering if the cake is easy enough to cut in half to fill with buttercream? I only have an 8/9” round tin (not 100% sure which) so was going to just do a two layer cake… will these measurements suffice? Thank you! Excited to try 🙂

    Reply
    • Whitney says

      August 26, 2019 at 10:29 am

      Hi Claire! This recipe makes quite a lot of batter, enough for three 8 inch cake pans. The layers can be easily cut in half for filling with buttercream, but if you do it that way the layers will be about 1 inch tall instead of 2 inches tall. Alternatively you can just bake the cake layers in two intervals to have two 8-inch layers and the layers will be taller. Does that make sense? I hope you love the recipe!

      Reply
      • Claire says

        August 26, 2019 at 3:10 pm

        Thank you! Makes sense! Will report back

        Reply
  30. Tricia says

    September 24, 2019 at 10:24 am

    5 stars
    Would this work for a 13×9 cake pan? I’ve made this recipe twice now and it’s the best chocolate cake recipe I’ve tried Ave that my family and friends love. I’m needing it for a take along cake in a disposable pan

    Reply
    • Whitney says

      September 24, 2019 at 3:14 pm

      Hi Tricia! I’m so happy you love the recipe! I’ve never tried it in a 13 x 9 pan but I’m sure it will work. I would bake at 350 and check it at 40-45 minutes to see if it needs more time.

      Reply
  31. Breanna says

    September 24, 2019 at 2:49 pm

    Could you use black cocoa mixed with black gel food color to make a black cake?? I know the flavor will be a little different….

    Reply
    • Whitney says

      September 24, 2019 at 3:13 pm

      Hi Breanna! I’ve never tried baking with black cocoa but I hear it’s amazing. It’s definitely worth a try (let me know how it goes if you do!). You could either use black cocoa or use regular cocoa and add a few drops of black food color gel to make the cake black.

      Reply
  32. Maya says

    October 3, 2019 at 2:58 am

    Wish me luck I’m about to attempt this for my daughter’s birthday will post the outcome

    Reply
    • Whitney says

      October 6, 2019 at 8:23 pm

      Yay, Maya! Hope you love it!

      Reply
  33. Diane says

    October 13, 2019 at 3:26 pm

    This cake sounds wonderful. I have to make a chocolate cake for someone with a dairy allergy, would I be able to substitute soy or almond milk when making the buttermilk?

    Reply
    • Whitney says

      October 14, 2019 at 9:32 am

      Hi Diane! From what I’ve read online, soy milk is the best substitute in cake recipes because of the high fat/protein content. I’ve never tried it myself but it seems like it works great! Let me know how it goes if you try it.

      Reply
  34. Kelly says

    October 14, 2019 at 8:51 pm

    Can you tell me how many oz of sprinkles to order to replicate? Thanks!

    Reply
    • Whitney says

      October 14, 2019 at 9:42 pm

      Hi Kelly! I used about 5 oz of the Rainbow Road sprinkles by SprinklePop. Here’s the link, just be sure to choose the 8 oz option so you have enough: https://amzn.to/2VP5ZKI

      Reply
      • Sara says

        January 11, 2020 at 7:03 am

        I can’t wait to try this!! Going to make this for my daughter’s 3rd bday, although with your white buttercream recipe for the frosting. Not going to do a dry run though so wish me luck!;)

        Do those 5 ounces also include the sprinkles piled on top of the cake?

        I’m obsessed with your website and cakes, so pretty and so glad I came upon it!

        Reply
        • Whitney says

          January 13, 2020 at 9:30 am

          Thanks for the kind words, Sara! I’m excited for you to try these recipes! And yes – the 5 oz of sprinkles should be more than enough for placing on the sides and then piling on the top of the cake.

          Reply
  35. Tami Hons says

    November 4, 2019 at 6:23 pm

    5 stars
    OMGosh! I thought I had a great chocolate cake recipe but mine didn’t even hold a candle to this one. Heavy, dense, just sweet enough. My new favorite. People rave about it everywhere I take it. Now, if you just had a vanilla or almond version 🙂

    Reply
    • Whitney says

      November 5, 2019 at 9:14 am

      So happy you love this recipe, Tami! Thanks for letting me know! Have you tried my vanilla cake recipe yet? It’s a crowd fave as well: https://sugarandsparrow.com/vanilla-cake-recipe/

      Reply
  36. Aga says

    November 15, 2019 at 2:29 am

    5 stars
    Hey Whitney,
    Thank you so much for this recipe, I’ve tried it several times and it’s absolutely perfect each time! It’s my go-to chocolate cake now – pretty quick and easy to make and totally delish <3 It's completely different than what we're used to here in Poland – the most common base for b-day cakes is usually a kind of soft sponge which is also great, but it's super soft and too delicate for any cream heavier than whipped cream and mascarpone. 🙂
    I've used yours with mascarpone-based chocolate cream and swiss meringue oreo buttercream (not a huge fan of a regular buttercream), and it's brilliant. I've actually got it in the oven at the moment for my b-day party tomorrow 🙂 Gonna use a truffle cream and blackcurrant preserves for the filling, and powdered milk buttercream for decor. Hoping for a decadent elegant result 🙂

    Lots of love from Poland!
    Aga

    Reply
    • Whitney says

      November 15, 2019 at 9:40 am

      I’m so happy to hear that you’re loving this recipe, Aga! It’s one of my absolute favorites too. Pairing it with truffle cream and blackcurrant preserves sounds like a dream!

      Reply
  37. Santhi says

    December 12, 2019 at 7:36 am

    5 stars
    This is the best and easiest recipe I’ve ever tried.. thankyou so much for this.. my husband and kids loved it!

    Reply
    • Whitney says

      December 12, 2019 at 8:39 am

      So happy to hear that, Santhi!! I’m glad you love this recipe as much as I do 🙂

      Reply
  38. Stephanie says

    January 7, 2020 at 11:36 pm

    Hey!
    Do you have a richer mud cake recipe or could I add chocolate to this? I tried this today and it’s amazing however I’d just like it a little richer. The texture and level of moisture is unreal. Thankyou

    Reply
    • Whitney says

      January 8, 2020 at 4:05 pm

      Hi Stephanie! I’ve actually never made a mud cake before, so I don’t have any advice for turning this recipe into one. I have tried adding hot coffee instead of hot water and the taste was more rich – the chocolate flavor was amplified without it tasting like coffee. But feel free to add melted chocolate and experiment and let me know how it goes!

      Reply
    • Benazir Raziq says

      May 14, 2020 at 11:21 am

      Hi Whitney,
      Can I use Coconut oil instead of Vegetable oil? Can I half the receipe to try for the first time? I don’t have kosher salt so planning to add Iodine Salt. Will it work? Or should I eliminate salt? Thanks In Advance.

      Reply
      • Whitney says

        May 15, 2020 at 9:27 am

        Hi Benazir, although I have never personally tried it, I’ve heard that coconut oil can be used as a substitute for vegetable oil in baking. And iodized salt will be fine (all salts are pretty interchangeable in baking). If you want to half the recipe, that’s totally fine!

        Reply
  39. Stephanie says

    January 8, 2020 at 8:21 pm

    Oh thank you so much! I am making a cake for a family wedding and they’ve requested a mud cake but I just love your recipe and mud cakes are so heavy! I’ll try the coffee – what is the measurements? Thanks heaps!

    Reply
    • Whitney says

      January 10, 2020 at 9:44 am

      Same measurements as the hot water, just use strong coffee as a straight substitute for the hot water. Hope you love it!

      Reply
  40. Stephanie says

    January 10, 2020 at 2:35 pm

    Thankyou so much! Will try it this weekend! I’m hoping to make a vanilla or white choc buttercream to ice it in the naked style. Will try your recipe as well.

    Reply
  41. jeannine frenzel says

    January 11, 2020 at 9:05 am

    5 stars
    This cake is “Perfect!” I baked it for a birthday girl, and the guests LOVED it! Whew! I would definitely double the frosting recipe to add the beautiful swirls for the top. This recipe is a keeper.

    Reply
    • Whitney says

      January 13, 2020 at 9:24 am

      So happy the recipe was a hit, Jeannine!

      Reply
  42. Angie Brotzel says

    January 26, 2020 at 10:55 am

    5 stars
    This cake is absolutely delicious. I used two 9 inch pans. I am not the most experienced baker, and this recipe was so simple and easy for me. I brought it to a family dinner, and everyone loved it. I look forward to trying cupcakes with this recipe.

    Reply
    • Whitney says

      January 26, 2020 at 9:38 pm

      So happy you love this recipe as much as I do, Angie! Glad it was a hit!!

      Reply
  43. Sarah says

    February 7, 2020 at 10:20 am

    Why don’t you use cake flour in this recipe? Is it ok to use cake flour instead of all purpose flour?

    Reply
    • Whitney says

      February 10, 2020 at 9:35 am

      Hi Sarah, I don’t recommend cake flour in this chocolate cake recipe because it simply can’t withstand fine cake flour. Cake flour is a super fine ingredient, and since this chocolate cake already has cocoa powder in it (another VERY fine dry ingredient), those two ingredients together usually result in a flimsy cake. Trust me though, this cake recipe has a perfect crumb as-is. I hope you give it a try!

      Reply
      • Sarah says

        March 20, 2020 at 9:27 pm

        I made four cakes for my daughter’s first birthday party (we have a huge family). I did two of you vanilla cakes and two of these chocolate cakes. They were awesome! Everyone was impressed (you made me look like an awesome baker). I made your vanilla buttercream and your raspberry buttercream (except I used freeze dried strawberries instead of raspberries). They were so good my husband and I decided we should always have cake on hand. Now I bake a cake, we each have a slice and I freeze the rest for a treat on weekends. They freeze beautifully and taste just as good as if it were fresh. Thank you for sharing you baking secrets!

        Reply
        • Whitney says

          March 21, 2020 at 9:31 am

          That makes me sooo happy to hear, Sarah!! I’m so glad you and your family have been loving these recipes! Totally makes my day 🙂

          Reply
  44. Stephanie says

    February 21, 2020 at 3:20 pm

    Your cakes are amazing! I’ve made both the cake and buttercream. Would you recommend getting it ready now or leave separate and build tomorrow (birthday party is tomorrow). Thank you!

    Reply
    • Whitney says

      February 24, 2020 at 8:36 pm

      Hi Stephanie! I always fill and frost my cakes a day ahead just to save on the stress of making a cake the day of, but it totally depends how much time you have the day of the party. Once you frost a cake it stores beautifully in the refrigerator overnight and preserves all the moisture inside the cake, so it ends up tasting perfect next day.

      Reply
  45. Andrea says

    February 22, 2020 at 4:21 pm

    Hi, I want to make this recipe,but don’t have white vinegar at hand,Can I use lemon to make buttermilk?Thank you.

    Reply
    • Whitney says

      February 24, 2020 at 8:28 pm

      Hi Andrea! You can definitely sub lemon for the white vinegar and get the same result.

      Reply
  46. Maja says

    February 25, 2020 at 2:01 am

    5 stars
    Love, love, love this one! It’s one of my favorite go-to recipes. I usually put some raspberry jam in the middle to give it an extra punch. It always gets devoured immediately

    Reply
    • Whitney says

      February 25, 2020 at 8:46 pm

      Oooh raspberry jam filling sounds amazing with this cake! Gonna have to try that. So happy you love this recipe!!

      Reply
      • Maja says

        March 5, 2020 at 6:43 am

        Yes, it combines perfectly with the tangy raspberry jam! Just a quick question: how to adapt the recipe if using Dutched cocoa?

        Thanks!

        Reply
        • Whitney says

          March 5, 2020 at 10:03 am

          Hi Maja, so happy it pairs well with raspberry jam! Unfortunately I don’t recommend using Dutch process cocoa because it has been alkalized with potassium, meaning the acidity gets neutralized. It upsets the chemistry of the leavening agents, so my only recommendation is to get natural, unsweetened cocoa to use.

          Reply
          • Maja says

            March 5, 2020 at 1:23 pm

            Hi, I cannot seem to find it here. It’s all Dutched…

          • Maja says

            March 8, 2020 at 7:58 am

            Found it, works a dream

          • Whitney says

            March 10, 2020 at 7:53 pm

            Yay, Maja!

      • Benazir Raziq says

        July 20, 2020 at 5:19 am

        Hi Whitney,
        I did half the receipe and made the most moist chocolate cake!!That’s a big hit! I used melted butter as a substitute for vegetable oil. In this case do I need to alter any other ingredient quantity?Thanks for the wonderful recipe

        Reply
        • Whitney says

          July 20, 2020 at 11:48 am

          I’m so happy to hear that you loved this cake recipe, Benazir! You shouldn’t need to substitute anything else in the recipe.

          Reply
  47. Heather says

    March 1, 2020 at 10:16 am

    Hi Whitney! I’m so excited to try this recipe for my son’s birthday. He’s requested a cookies and cream cake, and your chocolate cake sounds like it will pair deliciously!!!
    I have reduced fat buttermilk. Do you think it will work alright?

    Thanks so much!!

    Reply
    • Whitney says

      March 2, 2020 at 11:32 am

      Hi Heather! This chocolate cake recipe pairs so well with cookies and cream buttercream that I actually used it for my Oreo Cookies & Cream Cake recipe here: https://sugarandsparrow.com/oreo-cake-recipe/ you can use reduced fat buttermilk for this cake and it turns out just fine. Excited for you to try this recipe!

      Reply
      • Heather Cunningham says

        March 3, 2020 at 6:54 am

        Thanks so much!! I’ll report back!!

        Reply
  48. Heather Cunningham says

    March 4, 2020 at 7:57 am

    5 stars
    This cake was so tender and delicious!! I combined recipes to make filling and a glaze for a cookies and cream cake – and it was a big hit! This is definitely and keeper.
    I had enough batter to make 2 – 8 inch rounds.

    Reply
    • Whitney says

      March 5, 2020 at 10:10 am

      Yay, Heather! So happy this recipe was a hit!

      Reply
  49. Sharon Thompson says

    March 6, 2020 at 6:12 am

    I have an electric fan oven – if I convert 350F to celsius it is 175 degrees – do you think I should reduce the temperature by 20 degrees to compensate for the fan? Many thanks x

    Reply
    • Whitney says

      March 10, 2020 at 8:03 pm

      Hi Sharon! From what I have read on the internet that is correct. Fan assisted ovens must be reduced by 20 degrees celsius to mimic a conventional oven’s temperature. I have never baked in a fan assisted oven before though, so I am just going based off what I’ve read.

      Reply
  50. Terrah Todd says

    March 16, 2020 at 8:38 am

    Should I use cake flour instead of all purpose on this recipe?

    Reply
    • Whitney says

      March 16, 2020 at 3:28 pm

      Hi Terrah, for this recipe you should definitely use all-purpose flour. Since chocolate cake has cocoa powder in it (also a very fine ingredient), using cake flour would mess with the chemistry of the cake recipe because it’s too fine.

      Reply
  51. Carolyn Kotler says

    March 18, 2020 at 7:01 am

    I do not have 6” cake pans. Can I use 8” pans?
    Thank you.
    Carolyn

    Reply
    • Whitney says

      March 20, 2020 at 9:51 am

      Hi Carolyn, you can certainly use 8-inch pans! This recipe makes enough for two 8-inch layers.

      Reply
  52. Dani says

    April 21, 2020 at 7:41 am

    5 stars
    This is probably one of THE best chocolate cakes I have ever made/tasted. I love all your recipes! <3

    However, I have made it twice and both times I have had trouble stacking it to decorate. It's so light and fluffy that my cake has been collapsing on itself. Which isn't a problem when it comes to taste just when it comes to presentation.

    Any idea what I may be doing wrong? Maybe I should make the cake the day prior to decorating? Thank you so much!

    Reply
    • Whitney says

      April 21, 2020 at 9:15 am

      So happy you love this recipe, Dani! Are you making sure the cakes are completely cooled before stacking them? I usually let mine cool for a minimum of two hours and ideally, overnight. That’s the only thing I can really think of that would make this cake collapse or crumble. Another tip: once the cakes are completely cool, be sure to fill and crumb coat the cake, then stick it in the refrigerator for at least 20 minutes to let the crumb coat set firm. That will give your cake the perfect amount of structure for the final frosting.

      Reply
  53. Angel says

    May 8, 2020 at 2:44 am

    I want to make this into a 3 layer 8-inch cake, and since I need to 1 and 1/2 the recipe how much eggs would that require?

    This looks delicious can’t wait to make it

    Reply
    • Whitney says

      May 10, 2020 at 3:42 pm

      Hi Angel! 1.5 times this recipe would equal 3 eggs. Excited for you to make this!

      Reply
  54. Priti says

    May 12, 2020 at 9:20 am

    Hi,
    I am totally smitten by your recipes & the pictures.
    I am an amateur baker & would be thankful if you could help me out. My oven is small & cannot fit more than one cake pan at a time. So, my question is can I mix the batter all at once & then bake one by one? Meaning to say that, while one layer is getting baked, the prepared batter for other layers would be sitting out on the counter.

    Lots of love & best wishes from India 🙂

    Thanks!!

    Reply
    • Whitney says

      May 12, 2020 at 9:28 am

      Hi Priti! Thanks for the kind words. You can definitely leave this batter out at room temp (covered loosely) while the other layers bake.

      Reply
  55. Line says

    May 28, 2020 at 2:35 am

    Hello!! I can’t wait to make this cake but I cannot find natural cocoa powder. Could you please help me with the measurements if I were to use my dutch process cocoa?
    Thanks a lot!

    Reply
    • Whitney says

      May 28, 2020 at 1:39 pm

      Hi Line! I haven’t ever tried this recipe with Dutch Process Cocoa, so I can’t say for sure how to alter it. From a quick Google search, it seems like you can substitute the all-natural cocoa powder with an equal amount of dutch process, but then replace the baking soda in this recipe with twice the amount of baking powder (dutch process cocoa powder has a negative reaction with baking soda). Seems like following that rule would require you to use a lot of baking powder.. but you can try using an equal amount of dutch process cocoa + a total of 5 tsp baking powder (omit the baking soda) and see how it turns out. Let me know if you do!

      Reply
  56. Isa says

    June 7, 2020 at 11:31 am

    Hi, I’m planning to make this cake this week and am beyond excited. It sounds delicious! I’m only wondering, what are your thoughts on adding espresso powder to the batter? thanks!

    Reply
    • Whitney says

      June 8, 2020 at 9:13 pm

      So excited for you to try this recipe, Isa! Instead of adding espresso powder to the batter, I recommend dissolving it in the hot water (or just using hot coffee in place of the hot water) to add a little bit of coffee flavor!

      Reply
  57. SUSAN Lehner says

    June 22, 2020 at 3:57 pm

    5 stars
    This is cake is my go-to–always turns out great!
    Question: Does this updated recipe (that calls for 2 cups flour) make three 6″ rounds and two 9″ rounds that are 2″ tall?

    I have the prior version printed out…the version that calls for 3 cups flour…
    How many 2″ tall 6″ (or 8″) rounds did that version make?

    (I am trying really hard to measure the batter in my pans so that the layers will be 2″ tall, or a bit higher to allow for leveling.

    Thanks for your help.

    Reply
    • Whitney says

      June 22, 2020 at 10:32 pm

      Hi Susan! So happy you love this recipe! It’s the same exact recipe as before, only reduced the amount of batter it makes because I kept getting complaints that it made too much. So the recipe you have printed out is the same, it just makes four 6″ rounds or three 8″ rounds instead of the amount that this recipe specifies 🙂

      Reply
  58. Jen says

    June 24, 2020 at 7:24 am

    Hello! This recipe looks delicious. I am
    Planning to make it this weekend but I do not have a stand mixer. I will have a hand mixer/electric whisk though. Will I need to change the recipe? Many thanks!

    Reply
    • Whitney says

      June 24, 2020 at 11:46 am

      Hi Jen! No need to change the recipe at all, it’ll work just fine with a hand mixer. I hope you love it!

      Reply
  59. joshna says

    July 7, 2020 at 1:57 am

    Hi! Your chocolate cake looks amazing! Can i use this recipe to make a 4 layers 6 inches cake about a height of 10 inches? Is the sponge stable enough for a tall cake? Thanks

    Reply
    • Whitney says

      July 7, 2020 at 9:43 am

      Hi Joshna! I would 1.5x or double the recipe to make a cake with layers that tall. Usually when I make a triple layer 6 inch cake it ends up being about 5.5 inches tall, so you’ll need an additional few layers to stack it to 10 inches tall. The sponge is stable for stacking, but for a cake that tall I would recommend using this method for stability: https://sugargeekshow.com/news/cake-decorating-basics-easy-double-barrel/

      Reply
  60. Benazir Raziq says

    July 20, 2020 at 5:25 am

    5 stars
    Hi! Me again!
    Can I use any cake pan size for ur recipes or Should I use only the mentioned cake pan size?

    Reply
    • Whitney says

      July 20, 2020 at 11:48 am

      Any pan size will do, but the baking times will need to be adjusted for other pan sizes.

      Reply
  61. Nancy Lekanides says

    July 23, 2020 at 10:54 am

    Would you please tell me how many cups of batter this makes? I have to make a rather large cake this weekend and want to have enough to fill. Thanks.

    Reply
    • Whitney says

      July 23, 2020 at 4:02 pm

      Hi Nancy! I don’t know the exact cup measurement for the batter in this recipe, but I’m guessing it’s around 7.5 cups. The way I figured that out is a box cake mix yields 5 cups of batter and it would take 1.5 of those to fill three 6-inch cake pans 2/3 of the way full (which is the amount this recipe yields). What size cake are you making? Knowing that will help me figure out how best to multiply this recipe to accommodate your large cake.

      Reply
  62. tasnim says

    July 24, 2020 at 9:40 pm

    can I put the mixture in only two pans???

    Reply
    • Whitney says

      July 25, 2020 at 9:48 pm

      Hi Tasnim! This recipe is written for three 6-inch cake pans or two 8-inch cake pans. What size are your pans?

      Reply
      • Bianca says

        November 21, 2022 at 11:42 am

        Hi if I’m looking to make 2–10 inch cakes do you recommend doubling recipe?

        Reply
        • Whitney says

          November 27, 2022 at 9:48 pm

          Hi Bianca! Yes – for two 10 inch cakes, you’ll want to double the recipe. I’m not sure about the baking time for that pan size since I’ve never baked this recipe in a 10 inch pan before, but I would check the cakes at 40 min and go from there. Enjoy!

          Reply
  63. Shari says

    August 2, 2020 at 6:34 am

    Hi Whitney, could you please tell me which brand all-natural cocoa powder you use please?

    Reply
    • Whitney says

      August 2, 2020 at 7:51 pm

      Hi Shari! I use Hershey’s cocoa powder: https://amzn.to/33iRQel

      Reply
  64. revonda says

    August 8, 2020 at 9:32 am

    5 stars
    After reading a million chocolate cake recipes I used this for my son’s 19th birthday cake last year. He loved it and has requested it again this year, so glad I saved the link!!

    Reply
    • Whitney says

      August 8, 2020 at 6:18 pm

      Yay, Revonda!! That makes me so happy to hear. Glad you found your way back to this recipe again and happy birthday to your son!!

      Reply
  65. Deb Holloway says

    August 14, 2020 at 5:17 pm

    I would like to make 3 layers using 9″ pans that are 2″ high. Should I increase the batter by 1/2 of the original recipe? If so, how many eggs would I need?

    Reply
    • Whitney says

      August 14, 2020 at 6:48 pm

      Hi Deb! Yes, I would multiply the ingredients in this recipe by 1.5x to get the perfect amount. You’d need 3 eggs. Be sure to fill the pans no more than 2/3 full.

      Reply
  66. G says

    August 17, 2020 at 10:11 pm

    Hi
    Sorry if someone has asked already(skimmed through the comments and didn’t really see) but can you recommend adjustments for altitude of 3500ft?

    Reply
    • Whitney says

      August 18, 2020 at 8:09 am

      Hi there! I actually don’t know how to alter cake recipes for high altitude, so I can’t say for sure how to adjust this one. BUT I did find some general rules of thumb for converting recipes to high altitude here: https://food52.com/blog/24630-high-altitude-baking-adjustments-guide hope that helps!

      Reply
  67. Lucia says

    September 3, 2020 at 1:48 am

    Hey
    I want to make this cake but I want to know if I can leave out the baking soda and replace it with more baking powder? Whenever I use baking soda it gives my cakes a weird taste.
    Thanks!

    Reply
    • Whitney says

      September 6, 2020 at 5:50 pm

      Hi Lucia, unfortunately doing so will throw off the chemistry of the cake since the baking soda is partly responsible for making the cake rise properly. I’ve never had a problem with this recipe tasting like baking soda.. is it possible that your baking soda is expired?

      Reply
  68. Kaye says

    September 7, 2020 at 8:31 am

    Hi! How much of the recipe should I use for 2 6″ cakes? Thank you! 🙂

    Reply
    • Whitney says

      September 9, 2020 at 2:29 pm

      Hi Kaye, if you’re just making two 6 inch layers and you want exact measurements, you’ll need to multiply every ingredient in this recipe by 2/3 (or .66667). Hope that helps!

      Reply
  69. Rose Mendis says

    September 10, 2020 at 12:26 am

    I really enjoyed your recepie for many reasons. It’s so so good for numerous reasons. So soft and moist and a good one. One bowl really deserves for it is less cumbersome. I have been looking for a real perfect chocolate cake and now I have found one Thank you so much.
    But I would like to know if I could substitute melted butter for vegetable oil and use less cocoa powder in this recepie. as it aggravates gastric problems.

    Reply
    • Whitney says

      September 10, 2020 at 6:11 pm

      Hi Rose! So happy you love this recipe as much as I do! I have never tried subbing in melted butter, so I can’t say for sure how that would turn out. I would keep the cocoa powder the same amount, since it’s important for the chemistry of the cake. You are certainly free to experiment with this recipe and see if it can be altered to your liking!

      Reply
  70. Courtney Havrilla says

    September 18, 2020 at 4:31 am

    Hi Whitney! I just stumbled across your blog when searching for a space cake to do for my niece’s birthday. I want to give your chocolate cake a try and do a marbling effect with vanilla cake. Can I use 1 C of strong brewed coffee in place of the hot water? I tend to see coffee used with chocolate cake since the flavors work so well together.

    Reply
    • Whitney says

      September 18, 2020 at 9:45 am

      Hi Courtney! You certainly can sub in coffee for the hot water. Just make sure it’s hot coffee!

      Reply
  71. stephanie says

    September 25, 2020 at 7:49 pm

    I want to make 2 -8″ layers in 3″ cake pans. What were the original measurements, please? I think I need that amount of batter. Thanks.

    Reply
    • Whitney says

      September 27, 2020 at 4:32 pm

      Hi Stephanie! This recipe should make enough batter for two 8 x 3 inch layers as-is. If you’d rather make the original recipe amount, just multiply each ingredient by 1.5 and you’ll be good to go.

      Reply
  72. Matt says

    October 1, 2020 at 2:02 pm

    I wanted to ask if I could make this recipie ahead of time.

    Reply
    • Whitney says

      October 4, 2020 at 8:17 pm

      Hi Matt! You certainly can make the cake layers ahead – the info on that is in the notes section of the recipe 🙂

      Reply
  73. Shamaine says

    October 2, 2020 at 6:43 am

    5 stars
    The chocolate cake was so moist and good! I made the buttercream also but I messed it up somehow as it was too soft. Didn’t matter I still enjoyed both! Thanks so much for the recipe!

    Reply
    • Whitney says

      October 4, 2020 at 8:20 pm

      So happy you love these recipes, Shamaine!

      Reply
  74. Mara says

    October 23, 2020 at 4:14 pm

    Usually I don’t leave reviews on websites, but I have to for this one. This cake recipe is the best I’ve ever baked! I am a very avid baker, and I have tried several recipes, but none have ever been as good as this one!

    Reply
    • Whitney says

      October 26, 2020 at 4:43 pm

      Wow, Mara! I am so flattered! Thank you for taking the time to review this recipe and share how much you loved it 🙂

      Reply
  75. Meera says

    November 5, 2020 at 7:34 am

    Can I bake each separate layer in a tall 6 inch cake pan, or is it best if I bake all the batter at once and then divide it using a cake leveller?

    Reply
    • Whitney says

      November 5, 2020 at 10:09 pm

      Hi Meera! You can bake each layer separately if need be, but I do recommend getting three shorter pans if you often make triple layer cakes. I have never baked this recipe in a tall cake pan before so I am unsure how to adjust the oven temperature or baking time for the recipe, but if you’re used to baking recipes in a tall cake pan feel free to try it!

      Reply
  76. Julianna says

    November 5, 2020 at 10:28 am

    5 stars
    Hi Whitney! How come you do not sift the all purpose flour for this cake? Is it better not to sift it for chocolate cake?

    Reply
    • Whitney says

      November 5, 2020 at 10:07 pm

      Hi Julianna! In my experience with this recipe, sifting doesn’t make enough of a difference to add as a step. I think it has something to do with the cocoa powder acting as a softener already, which is why you don’t typically see sifting as a step in most chocolate cake recipes. Hope that helps!

      Reply
  77. Michelle says

    December 3, 2020 at 8:09 pm

    5 stars
    Thank you so much for all the tutorials! I’m baking my first Cale this weekend for my 37th birthday! Quick question, can I use cacao powder instead of cocoa? I just always read that it’s healthier, but I don’t know how it holds up in baking.

    Reply
    • Whitney says

      December 3, 2020 at 9:24 pm

      Hi Michelle! I’m so excited for you to make this cake to celebrate your birthday! I’ve never baked with cacao powder before, so I’m not sure how to alter this recipe to substitute it in. After some Googling it sounds like cacao powder tastes more bitter and is very absorbent, which means upping the sugar and increasing the liquid in a recipe, both of which could throw the chemistry of this specific recipe off. You can feel free to experiment with this recipe as a base if you’d like to use cacao powder, but I would recommend sticking with cocoa powder with this one since it wouldn’t be a straight substitution. Happy early birthday and I hope that info helps!

      Reply
  78. Rosie says

    December 11, 2020 at 8:01 am

    Currently in the oven!! I am a little nervous since I accidentally added the hot water right in with all the wet ingredients. Is this ok? The batter is thin as described! So excited to see it and try it.

    Reply
    • Whitney says

      December 14, 2020 at 12:41 pm

      Hi Rosie! So excited for you to make this cake! I have never added the hot water in with all the wet ingredients before, but hopefully it turned out ok for you. Let me know!

      Reply
  79. Mallory says

    December 19, 2020 at 12:29 pm

    5 stars
    Seriously the best chocolate cake recipe I’ve ever used! It’s 110% a keeper!

    Reply
  80. Darcey says

    January 2, 2021 at 8:57 pm

    5 stars
    Thank you so much for this recipe! I have literally been trying different chocolate cake recipes for YEARS and not a single one has been a keeper. This one is!!! I haven’t written a recipe on a recipe card in two decades but I’m going to write this one down right now so I can always find it! Same with you buttercream! Smoothest cake I’ve ever frosted!!

    Reply
    • Whitney says

      January 3, 2021 at 3:58 pm

      Yay, Darcey!! It makes me so happy to hear that you love these recipes as much as I do! Thank you for taking the time to let me know 🙂

      Reply
  81. alexis garcia says

    January 4, 2021 at 1:16 pm

    5 stars
    SUCH a goo recipe. It was sooo moist my boyfriend asked that i make it again. I do have a few questions. How can I adapt this recipe to get 4 6 inch layers that are 1-1.5 inches in thickness? As well as 4 8 inch layers. Lastly could I add chocolate chips to make it like a chocolate chocolate chip cake.

    Reply
    • Whitney says

      January 12, 2021 at 5:34 pm

      So happy to hear that Alexis! To make four 6 inch layers instead of 3, you have two options: 1) make 1.5x the recipe (multiply each ingredient by 1.5) and you’ll have more batter than necessary, or 2) make the recipe as is and divide it between four pans. You should end up with layers that are at least 1 inch tall. I would decrease the baking time to about 30-35 minutes since the layers would be smaller. To make four 8 inch layers, just double the recipe. You can add chocolate chips, but I would add mini chocolate chips (about 1 cup) and coat them in 1 Tbsp of flour before folding them in at the end so that they don’t sink. Hope that helps!

      Reply
      • alexis garcia says

        February 10, 2021 at 10:36 pm

        Thank you!! I will definitely be adding in some chocolate chips for another time that I make this

        Reply
  82. Selina says

    January 14, 2021 at 6:17 pm

    I just made this in 2 x 8 inch pans and it came out VERY cracker on top. Hoping that when I cut it flat the cracks will only be on the top and not all the way through. Any ideas as to the cracking please?

    Reply
    • Whitney says

      January 15, 2021 at 4:31 pm

      Hi Selina! A cracked cake typically means either the oven temp is too high or the pan is placed on an incorrect rack (too high up in this case). I recommend getting an oven thermometer to make sure the internal temp matches what’s on the oven display, and placing the cake on a rack in the center of the oven. Even still, a cracked cake top is rarely ever a problem once the cake is leveled/torted. Hope that helps!

      Reply
  83. Kathy says

    January 28, 2021 at 1:41 pm

    have you ever used powdered buttermilk?

    Reply
    • Whitney says

      January 29, 2021 at 2:12 pm

      Hi Kathy! I have not tried powdered buttermilk, so I am not sure how it would work in this recipe. You are welcome to try it!

      Reply
      • Kathy says

        February 6, 2021 at 11:52 am

        I did make this with the powder buttermilk and it came out great. Your buttercream frosting is fantastic. I’m practicing cake decorating with your tutorials.

        Reply
        • Whitney says

          February 8, 2021 at 8:40 am

          Yay! Thanks so much for the update, I’m so happy to hear it worked and that the recipe is a hit!

          Reply
  84. Lizzy says

    February 3, 2021 at 8:14 am

    Hi,

    I was wondering why you have mentioned not using Dutch Process Cocoa Powder for the One-Bowl Chocolate Cake recipe. I prefer to use this but I also like the look of your recipe so would it be ok to use Dutch Process?

    Thank you

    Reply
    • Whitney says

      February 4, 2021 at 9:26 pm

      Hi Lizzy! The reason why you’ll need to use natural (aka non-Dutch Process) cocoa powder with this recipe is because Dutch Process is treated with an alkalizing agent to lessen its acidity, which neutralizes the leavening agents in this recipe. In other words, it cancels out the ingredients that make this cake rise and won’t bake properly. Hope that helps and that you have access to natural cocoa powder – I use Hershey’s brand and it should be available at your local grocery store.

      Reply
      • Lizzy says

        February 6, 2021 at 1:00 pm

        Thank you.
        I would have crashed ahead with the Dutch Process Cocoa

        Reply
  85. Elonie says

    February 4, 2021 at 1:33 am

    Hi Whitney,
    Have loved making some of your cakes so far! For some reason I’m not able to see any of the comments on any posts anymore…
    I am planning to make this cake this weekend but using 5 inch tins and just checking if I would need to adjust the cooking time at all? Thanks!

    Reply
    • Whitney says

      February 4, 2021 at 9:15 pm

      Hi Elonie! There was a temporary issue on the tech side of things that hid the comments, but it has since been resolved (phew!). I’ve never tried this recipe in a 5 inch tin before, but my hunch would be to check the cake at 30-35 minutes as it won’t take as long to bake. Hope that helps!

      Reply
  86. Mohammed Omer says

    February 12, 2021 at 7:25 am

    my cake is cooking right now just a another 30m 🙂 i can not wait.

    Reply
    • Whitney says

      February 14, 2021 at 6:20 pm

      Yay, Mohammed! Hope you love this recipe!

      Reply
  87. Hannah says

    February 15, 2021 at 4:29 am

    I made this chocolate cake recipe at cupcakes and it made 24 standard size cupcakes. Paired it with the ruby chocolate buttercream which is delicious!

    Reply
    • Whitney says

      February 16, 2021 at 3:05 pm

      Amazing, Hannah! Thanks so much for sharing and I’m happy you loved this recipe!

      Reply
  88. victoria drinkwater says

    February 24, 2021 at 4:56 am

    Hi ,

    Can i use lowfat buttermilk instead of full fat?

    Reply
    • Whitney says

      February 26, 2021 at 5:28 pm

      Hi Victoria! Lowfat should be totally fine.

      Reply
  89. Christine Musselman says

    February 25, 2021 at 4:04 pm

    Hi there!
    I want to make a 6″, 3-layer cake. Can you please give the recipe? I know it isn’t the same as for 8- or 9-inch recipes. I would appreciate it if you could send it to my email address. Thanks!

    Reply
    • Whitney says

      February 26, 2021 at 5:20 pm

      Hi Christine! This recipe makes enough for a 6″ three layer cake as-is. No need to alter it at all!

      Reply
  90. Coqui Selva says

    March 1, 2021 at 8:00 pm

    Whitney, Hi i did the recipe exactly you explain in the post
    However, muy 3 cakes (6) resulted, very ,very little, not tall. . I am very sad. What can I do?. Would you help me.
    Please.
    I want them tall, Like yours.

    Your recipe, is original, or, you converted the measures??

    Thank you so much. I was very happy when I baked, but the results were very bad. What can I do???.

    Reply
    • Whitney says

      March 2, 2021 at 4:24 pm

      Hi Coqui! Sorry to hear that your cakes didn’t seem to rise – I’ve never heard of that happening with this recipe. Assuming that you haven’t substituted any ingredients, here are a few things to check for next time: 1) be sure to use NON dutch process cocoa (aka natural, unsweetened cocoa) as this recipe calls for it. If you used dutch process, it will affect the rise of the cake negatively 2) check to see that your baking powder is fresh. It expires every 6 months, and if it’s expired it will not allow the cake to properly rise 3) make sure that all your ingredients are room temperature except for the hot water. The video embedded in this post might be very helpful to watch before your next attempt. Hopefully this helps and you’re able to try again soon!

      Reply
  91. Amy says

    March 8, 2021 at 4:57 pm

    This recipe and your response to my question about how to transfer the frosted cake made my family’s Christmas Eve special, even during covid. Thank you! A follow up question. I’m looking to make this again in a larger size. Your intro says this batter works for two 9” pans but the recipe says 8”. Which works best for the baking time in the recipe?

    Reply
    • Whitney says

      March 10, 2021 at 9:00 am

      Thanks for catching that, Amy! The baking time specified is best for two 8″ pans or three 6″ pans. This recipe will work with 9″ pans, but the baking time would be more like 30-35 minutes for those (less time because the batter won’t be as deep). Hope that helps!

      Reply
  92. Nicola says

    March 15, 2021 at 2:21 am

    5 stars
    This recipe is fab! Lovely crumb to it but my only concern is it collapsing on itself. I did the 4 layer 6 inch version for a birthday cake and i’m so worried about the bottom layer. It’s so light that I don’t think it can support the weight of the rest 🙁

    Reply
    • Whitney says

      March 15, 2021 at 8:30 pm

      So happy you love this recipe, Nicola! It should be totally fine as a four layer cake but if you’re concerned about the weight you can always support the cake by making it into a double barrel (here’s a video to show you how: https://www.youtube.com/watch?v=7Wi6IRWItnI&t=135s).

      Reply
  93. Rebecca Drescher says

    March 21, 2021 at 11:22 am

    5 stars
    This recipe is amazing!!! I just made it into this basket design, with homemade white chocolate succulents on top and a lot of sprinkles-HUGE hit. Thank you thank you, will def be making this again 🙂

    Reply
    • Whitney says

      March 22, 2021 at 8:07 am

      Yay, Rebecca! That makes me so happy to hear that this recipe was a hit 🙂 The design sounds beautiful!

      Reply
  94. Amy says

    March 21, 2021 at 4:32 pm

    I just made this cake to celebrate my parent’s wedding anniversary. The whole family loved it! It was delicious! The cake was moist and had just the right amount of sweetness.

    Reply
    • Whitney says

      March 22, 2021 at 8:07 am

      Yay, Amy! So happy to hear that this recipe was a hit for the whole family!

      Reply
  95. Aashka Bhandari says

    April 2, 2021 at 8:26 am

    I made this cake thrice using your recipe and it turned out so perfect!! Thanks so much!

    Can you also suggest what can I do to substitute eggs in this recipe?

    Reply
    • Whitney says

      April 3, 2021 at 1:27 pm

      I’m so happy to hear you love this recipe, Aashka! I’m not sure how to substitute the eggs in this recipe BUT I have a great Vegan Chocolate Cake recipe that is egg-free and so tasty it truly rivals this one. It’s also one-bowl! https://sugarandsparrow.com/vegan-chocolate-cake-recipe/

      Reply
  96. Uzma says

    April 8, 2021 at 6:06 am

    Can this recipe be used for the middle tier of a 3 tier cake?

    Reply
    • Whitney says

      April 8, 2021 at 8:16 pm

      It sure can, Uzma!

      Reply
  97. Ingrid says

    April 8, 2021 at 2:44 pm

    5 stars
    This cake is amazing!!
    I used two 8” pans and sliced each one to get 4 layers total.
    It came out perfectly moist, not too sweet and it didn’t colapse at all!!
    I used vanilla buttercream to cover it and topped it with a chocolate drip for my dad’s birthday. He absolutely loved it.
    I’m so happy I found your blog and will definitely make this cake again.

    Reply
    • Whitney says

      April 8, 2021 at 8:23 pm

      Yay, Ingrid! I’m so happy to hear that this recipe was a hit for your dad’s birthday! Thanks so much for taking the time to let me know and for the kind words about my blog 🙂

      Reply
  98. Naznin Khanom says

    April 22, 2021 at 10:49 am

    Hi,

    How tall is the 3 layer 6 inch cake when made and assembled

    Reply
    • Whitney says

      April 22, 2021 at 9:03 pm

      Hi Naznin! It’s about 5 1/2 inches tall when assembled.

      Reply
  99. Cindy says

    April 27, 2021 at 12:00 pm

    Not sure what happened but it didn’t work for me at all sadly.
    The cake was SO dense and heavy and was inedible.
    I used the recipe for three 5 inch pans and had to bake for 45 minutes before the toothpick came out clean. It tasted fine but the texture was really unpleasant.
    No idea what I did wrong 🙁

    Reply
    • Whitney says

      April 27, 2021 at 2:33 pm

      So sorry to hear that, Cindy – I’ve never heard of this cake turning out like that. Did you substitute anything? And were you sure to use very hot (just boiled) water at the end?

      Reply
      • Cindy says

        July 12, 2021 at 9:16 am

        Followed the recipe to the letter. No idea what happened. Will have to try again and figure out what I did

        Reply
  100. Anne says

    April 29, 2021 at 6:42 pm

    5 stars
    Awesome recipe. Easy to follow and taste is 100%!

    Reply
    • Whitney says

      April 30, 2021 at 7:50 pm

      Thanks so much, Anne! So happy you enjoyed this recipe as much as I do!

      Reply
      • Zara says

        May 12, 2022 at 12:16 pm

        5 stars
        Hi there. I have made this recipe a number of times and it has become my fave for chocolate cake. I want to use it for a 10 inch (2 inch deep pans) 3 layer cake and I am wondering if doubling the recipe should suffice. I usually have a little batter left over normally.

        Reply
        • Whitney says

          May 14, 2022 at 7:16 pm

          Hi Zara! I’m so happy you love this recipe as much as I do 🙂 since a 10 inch pan needs about 6 Cups of batter to fill it 2/3 full, you’ll actually need to triple this recipe to make three layers. That’s if you want the layers to be 2 inches tall. If you don’t mind them being shorter, you could probably get away with making double or 2.5x the recipe. Hope that helps!

          Reply
  101. Kathy says

    May 12, 2021 at 9:55 pm

    I want to make this into 3 8” layers. Should I double the recipe? It was such a hit last time I made it.

    Reply
    • Whitney says

      May 13, 2021 at 9:32 pm

      Hi Kathy! To make three 8-inch layers, make 1.5x the recipe to have the perfect amount of batter (multiply each ingredient by 1.5). You can double the recipe instead, but you’ll have enough batter for four 8-inch layers.

      Reply
  102. Lewis says

    May 16, 2021 at 5:04 am

    I am planning to make this cake for my friend’s birthday next week and just wanted to know a few things.
    Can you make the cake bigger (wider) and have more layers? Like 4 eight inch layers? And what would you have to do to the recipe?
    What tins would you suggest to use? Ones that the bottom comes off, or ones that are just normal?
    And I am also planning to frost the cake in chocolate buttercream after, and am wondering about how to get the layers completely straight in order for that to work. What would work best to make all the cakes straight and not domed?
    Thank you so much.

    Reply
    • Whitney says

      May 17, 2021 at 7:30 pm

      Hi Lewis! Yes, you can make four 8-inch layers with this recipe if you double it. I usually use cake pans that are one piece (not removable bottom tins) because the batter is so thin. To make the cake layers level, here is the method I use: https://sugarandsparrow.com/level-and-torte-cake-layers/ I hope that helps! And if you need more info on how to build a cake from start to finish you should check out all of the posts in my Cake Basics series here: https://sugarandsparrow.com/category/cakebasics/

      Reply
  103. Kathy says

    May 19, 2021 at 4:52 pm

    Can you use hot coffee instead of the water? I know the coffee enhances the chocolate flavor.

    Reply
    • Whitney says

      May 20, 2021 at 9:32 am

      You sure can, Kathy! Hot coffee is a wonderful substitute for the hot water in this recipe.

      Reply
  104. Malini Ghosh says

    May 21, 2021 at 6:43 am

    Hi-how did you do the decoration with the sprinklers?

    Reply
    • Whitney says

      May 21, 2021 at 8:29 pm

      Hi there! Here’s a tutorial for how to add sprinkles (different cake, same technique): https://sugarandsparrow.com/decorating-cakes-with-sprinkles/

      Reply
  105. Kathy says

    May 22, 2021 at 6:18 pm

    Hi Whitney,
    I hate to be a pain…if I 1.5 the recipe it looks like it’s 397 1/2 grams flour;510 gr sugar; 90 gr cocoa;3 tsp baking soda; 1 1/2 tsp baking powder;3/4 tsp salt; 3/4 cup oil;3 eggs; 2 1/4 tsp vanilla; 11/2 cup buttermilk; 1 1/2 cup hot water… does this sound right? Do you recommend using a food scale? I just got one.

    Thank you for your wisdom

    Reply
    • Whitney says

      May 24, 2021 at 8:39 pm

      Hi Kathy! Your measurements are correct and you can feel free to round up when there’s a half gram (for ex: 397.5g can be rounded up to 398g). Just so there’s no confusion here are the measurements for 1.5x this recipe: 3 Cups (398g) flour, 2.5 Cups (510g) sugar, 1 Cup (90g) cocoa, 1 Tbsp baking soda, 1.5 tsp baking powder, 3/4 tsp salt, 3/4 Cup oil, 3 eggs, 2 1/4 tsp vanilla, 1 1/2 Cup buttermilk, 1 1/2 Cup hot water. Enjoy!

      Reply
  106. Kathy says

    May 25, 2021 at 6:12 am

    Thank you. This is exactly what I needed…this cake is so good…making it again for a family birthday celebration

    Reply
  107. Kinari Patel says

    May 27, 2021 at 9:13 am

    5 stars
    I LOVE LOVE LOVE this recipe! Delicious and less washing up! whats not to love!?
    I would like to know however, what the measurements would be to make 1x 6″ inch layer. I made the recipe previously and have 2 layers frozen but I used the 3rd, I would like to make just 1 layer to make up the height

    Reply
    • Whitney says

      May 31, 2021 at 9:16 pm

      Yay, Kinari! So happy you love this recipe! I’ve never tried making just one layer before, and the math gets kindof complicated (you’d need to make 1/3 of the recipe, so basically divide each ingredient by 3 to get the amounts). I would recommend just halfing the recipe and making two layers to save yourself the math headache.

      Reply
  108. Laura says

    June 23, 2021 at 5:39 am

    5 stars
    This has become my go-to chocolate cake recipe! For my husband’s birthday I subbed the cup of water for a cup of coffee and Wowee! Thank you so much for sharing!

    Reply
    • Whitney says

      June 23, 2021 at 9:57 am

      Yay, Laura! I bet it’s amazing with the coffee!

      Reply
  109. Mallory A. says

    July 3, 2021 at 11:18 am

    5 stars
    After searching and searching for the perfect chocolate cake recipe, I’m so pleased to say I my search is over! This is it! It is one-bowl perfection! The buttermilk adds an unexpected twang that emphasizes the chocolate flavor perfectly! I’ve made it, and the complementing chocolate buttercream, twice so far, and everyone always loves it!

    Reply
    • Whitney says

      July 7, 2021 at 2:50 pm

      I’m so happy to hear you love this recipe as much as I do! Thanks, Mallory!

      Reply
  110. Jordanne says

    August 17, 2021 at 4:45 pm

    Hi Whitney! I’ve used this recipe 3x this year to make orders for 6” cakes, and it is always a hit. It comes together so easily and bakes like a dream, too! I have a request to make a double layer half sheet cake next month and would really love to use this recipe again. I’ve never baked a cake that large before and was wondering if you had any tips on adapting this recipe for that size of pan (I got a 9x13x2). Thank you for your time!

    Reply
    • Whitney says

      August 20, 2021 at 2:43 pm

      Yay, Jordanne! I’m so happy to hear that you love this recipe as much as I do. Here’s info on how to bake my layer cake recipes as sheet cakes: https://sugarandsparrow.com/sheet-cake-recipes/ hope that helps!

      Reply
      • Jordanne says

        August 24, 2021 at 5:42 pm

        Oooh, perfect! Thanks so much.

        Reply
        • Mansoureh says

          October 16, 2021 at 5:42 pm

          Hello i love to make this cake, im going to make it rn, im just anxious because im only 12 but i have good experience with cakes but im only asking if it will work on a two 4inch?

          Reply
          • Whitney says

            October 19, 2021 at 10:38 am

            Hi Mansoureh! I would halve the recipe to make less batter for two 4 inch tins. Be sure to fill the pans no more than 2/3 full and bake at 350 for 20-25 minutes, or until a toothpick inserted comes out clean. Enjoy!

  111. Gina says

    November 2, 2021 at 7:38 pm

    Hi Whitney,
    This cake is amazing!, Thank you. Everyone loves it.
    Can I use this recipe for 24 cupcakes?

    Reply
    • Whitney says

      November 7, 2021 at 11:19 am

      Hi Gina! I’m so happy to hear this recipe is a hit! You can certainly make this recipe as cupcakes and I believe it makes 24 (if not more). Just be sure to fill the cupcake liners no more than 2/3 full and bake them at 350 for 15-18 min. Enjoy!

      Reply
  112. Gina says

    November 8, 2021 at 2:29 am

    Hi Whitney,
    Thank you, I will be making these cupcakes next week for a retirement party

    Reply
  113. Shannon says

    January 7, 2022 at 2:49 pm

    Hi Whitney,
    I’m looking to use this recipe but on a slightly larger scale and could use some help! I’m baking for 30 people and ideally it’ll be 3 layers and 10″ round. Is this possible or am I completely out of my mind?!
    I’d deeply appreciate any help you can give me!

    Reply
  114. Sade says

    January 18, 2022 at 3:17 pm

    Hi Whitney.

    How can I get 4 6 inch layers? Di yoh know the measurements?

    Reply
    • Whitney says

      January 21, 2022 at 9:55 pm

      Hi Sade! To make four 6 inch layers, I would make 1.5x the recipe to keep the math simple. You’ll end up with a little more batter than you need, so be sure to fill the pans no more than 2/3 full. If you need exactly four layers though, you’ll need to multiply the recipe by 1 1/3 (1.333333).

      Reply
  115. Melanie says

    January 22, 2022 at 3:37 am

    I made this today but all 3 of my cakes came out with a massive point/pyramid on top which I had to cut off so the remaining 3 slices are a lot smaller than I’d hoped for making the overall cake smaller and I have a lot of wastage. Do you know why?

    Reply
    • Whitney says

      January 23, 2022 at 10:25 am

      Hi Melanie! It’s normal for cakes to rise more in the middle than on the sides. A few suggestions if you want to bake the cakes more evenly though: 1) check to see what kind of oven you have. If it’s a fan-assisted oven, you may need to decrease your oven temp by 25ºF to bake the cakes more evenly. Those get much hotter than conventional ovens, making the cake rise/bake too quickly 2) if you have a conventional oven, check to see that the internal temperature matches what’s on your display. You can do this with an oven thermometer. If the oven is too hot it will make the cake rise/bake more quickly 3) regardless of oven type, be sure to place the cakes on the middle rack. They will bake more evenly there than anywhere else. 4) if you want super flat cakes, try baking with strips like these: https://amzn.to/3tQehVs Hope that helps!

      Reply
  116. Anjana says

    February 22, 2022 at 8:59 am

    5 stars
    The recipe is just perfect! Never had a more moist decadent chocolate cake before

    Reply
    • Whitney says

      February 22, 2022 at 4:17 pm

      That’s amazing, Anjana! I’m so happy to hear that!!

      Reply
  117. Seattle gal says

    April 1, 2022 at 4:21 pm

    5 stars
    Hi Whitney,
    I have made this recipe twice and it was a hit both times. I had 3 6″ cake pans so after the first time, I realized I had excess cake batter. Second time, I made my 3 tier 6″ cake, 8 cupcakes and 6 cake pops from the recipe for my 4 years old grand niece party. Everything turned out amazing. The cake is moist and delicious. I used coffee instead of hot water and I think that just brings out the chocolate flavor. My nieces said the cake pops were more tastier than the ones they buy at Starbucks.

    Not only is this a one bowl recipe, you can make 3 different items for variety. I wish I could send a photo to show how pretty everything turned out. Thank you.

    Reply
    • Whitney says

      April 8, 2022 at 9:47 pm

      Yay! I’m so happy you loved this recipe and it was so versatile for you! I’m shocked at how much you yielded from the batter – I usually just make those three 6×2 inch layers! Thanks so much for taking the time to let me know it was a hit 🙂

      Reply
  118. Kayleigh Joyce says

    April 24, 2022 at 5:14 am

    Hello, can I ask how deep are your 6″ pans? Just trying to work out how much mixture to use as 2/3 full can be quite different depending on how deep the pan is?
    Also, how high is each cake when baked? I’ve just done a different recipe (not yours) and each cake is only 2cm which makes quite a disappointing height cake when stacked. I’m not using buttercream to stack, just some cherry conserve as making for a person who doesn’t like buttercream. Thanks in advance

    Reply
    • Whitney says

      April 24, 2022 at 9:29 pm

      Hi Kayleigh! My pans are 2 inches tall. This amount of batter can be divided equally amongst 6 x 2 inch pans and the layers end up being close to two inches tall. Hope that helps!

      Reply
  119. Jane Hall says

    April 26, 2022 at 12:26 pm

    Hi, wanting to make this cake but in a 4inch x 3inch deep cake tin, can you tell me the measurements for this please? Thanks x

    Reply
    • Whitney says

      April 26, 2022 at 6:26 pm

      Hi Jane! I would half the recipe for a cake pan of that size and fill it no more than 2/3 full (you may have more than enough batter). I’ve never baked this cake in a tin that size before, so I’m not sure what the exact baking time will be but I would check it at 30 minutes and go from there. Hope that helps!

      Reply
  120. kathy says

    May 18, 2022 at 11:24 am

    I love this chocolate cake recipe… I want to make it with 4 layers 8” pans… if I double the recipe, how many eggs?

    Reply
  121. Lea says

    June 12, 2022 at 5:00 am

    Hi Whitney, I‘m from Germany so I‘ll try my best that you understand my bad english 🙂
    Thanks for your amazing recipes.
    I‘ve tried this recipe today with a 6inch (15 cm) cake pan but the cake batter is only enough for two pans and even then, the finished cake layers are veryyy thin. Don‘t know what I did wrong? 🙁

    Reply
    • Whitney says

      June 14, 2022 at 7:12 pm

      Hi Lea! The only thing I can think of is somewhere along the way you decreased the measurements. I always have enough batter to split between three 6-inch round pans and end up with three layers that are 2 inches tall. Are you going by Cup measurements or metric?

      Reply
  122. Edith B. says

    June 18, 2022 at 2:09 am

    5 stars
    This recipe is aptly named. It is perfect.

    It came together breathtakingly easily and tasted as though I’d spent all day on it.

    Be diligent in greasing your pans! It is the moist crumb that’s promised, so if you don’t grease aggressively, it’ll cling to the pan.

    It was a positively dreamy cake, not too sweet, strong chocolate flavor, ideal texture. And I was able to make it the day before without issue!

    This will become a regular in your rotation, I guarantee it.

    Reply
    • Whitney says

      June 22, 2022 at 8:24 am

      Yay, Edith! I’m so happy this cake is a go-to for you now! Thanks so much for letting me know how well it went 🙂

      Reply
  123. Aoife says

    June 20, 2022 at 10:59 am

    5 stars
    I have made this cake before quite a few times and it is the best cake ever!!!!
    I was wondering can I substitute something else for the buttermilk? I was thinking coffee or water? Would this work?I
    Thank you!!

    Reply
    • Whitney says

      June 22, 2022 at 8:12 am

      Hi Aoife! I’m so happy you love this recipe as much as I do! The best thing to sub for the buttermilk is going to be something with more fat than coffee or water. I’d suggest whole milk or making the DIY version of buttermilk described in the recipe notes.

      Reply
  124. Maria says

    July 9, 2022 at 10:40 pm

    5 stars
    Made this and it came out perfect! Did not have kosher salt so I used a pinch of sea salt…did not have baking soda so i subsituted with baking powder(1:3 ratio)… I have saved the recipe for future use!

    Reply
    • Whitney says

      July 11, 2022 at 10:39 am

      Yay, Maria! I’m so happy this recipe was a hit and that’s brilliant to know the baking powder substitution worked!

      Reply
  125. Ash says

    July 30, 2022 at 4:31 am

    4 stars
    Hi Whitney! This recipe is so yum!
    I always seem to do something wrong with chocolate cake recipes.. Everytime they come out so soft and crumbled (not dry very moist), the sides, top and bottom just crumble off in chunks and trying to buttercream just tears. (I have no issues with any other flavoured cake – vanilla. Etc it’s literally just chocolate cakes?!) any idea why this could be? It’s

    Reply
    • Whitney says

      July 31, 2022 at 9:18 pm

      Hi Ash! I’m not sure what might be happening there. My first thought is that the cake is either slightly undercooked or simply too hot to handle. Cakes tend to be more fragile when they’re not fully cooled. Did the cake crumble after you let it cool completely? Or at what point did that happen? If your buttercream is tearing the cake, that might be an issue with the consistency of your buttercream being too thick. Here’s a post on buttercream consistency just to make sure: https://sugarandsparrow.com/buttercream-consistency/

      Reply
      • Ash says

        August 2, 2022 at 5:18 am

        Thanks Whitney!
        I made it again today and left it to cook a few extra minutes. The pick was coming out clean though.
        And I let it cool completely to room temp.
        Coming out of the pan, the edges and bottom just fall off.
        The cake appears to be cooked well, it’s very fluffy and yum! But the edges and bottom are so fragile/soft and fall away. It happens on all my chocolate cakes 🙁 but I don’t understand what I’m doing wrong

        Reply
        • Whitney says

          August 2, 2022 at 8:51 am

          That’s really interesting! So are the edges getting stuck to the pan when you remove the cake then? I usually let the cake cool for about 5 minutes before removing it from the pan and letting it cool completely to room temp on a wire rack from there. If the edges and bottom are getting stuck to the pan here are some tips for preparing your cake pan: https://sugarandsparrow.com/preparing-cake-pans/ unless you’re making ingredient substitutions that’s the only thing I can think of!

          Reply
  126. Ash says

    November 3, 2022 at 4:13 pm

    Hi Whitney!
    I ran out of plain flour, can I use cake or all purpose instead? 🙂

    Reply
    • Whitney says

      November 4, 2022 at 3:54 pm

      Hi Ash! All purpose flour will work but cake flour won’t be strong enough to bind this cake together.

      Reply
  127. Ellie says

    November 11, 2022 at 4:49 pm

    Delicious!!

    Reply
  128. kathy says

    December 31, 2022 at 6:02 am

    I have made this cake numerous times and it’s always so moist…my husband’s favorite…this time I want to make it today,Saturday, and crumb coat, fill, frost Friday and Saturday. Will it still be as wonderful if I freeze it today? I’m anxiously awaiting your book…

    Reply
    • Whitney says

      January 2, 2023 at 1:27 pm

      I’m so happy this recipe has become a family favorite, Kathy! This cake freezes wonderfully and stays moist when thawed, so I think your timeline will work great. Here’s some info on how to freeze and thaw the cake layers if you need it: https://sugarandsparrow.com/making-cakes-ahead/

      Reply
  129. Precious Johnson says

    January 21, 2023 at 8:12 pm

    Hi Whitney, do I need to double the chocolate frosting for the 6 inch 3 layer cake? or is the 3 cups of frosting enough?

    Reply
    • Whitney says

      January 22, 2023 at 8:55 pm

      Hi Precious! Yes – I would double the frosting recipe for a 3 layer cake.

      Reply
  130. Michelle W says

    January 25, 2023 at 9:03 am

    Hi Whitney was just wondering about the egg’s, it say’s 2 egg’s to add to the recipe is it large or medium sized egg’s and would the vanilla buttercream icing work as well as the chocolate one or would I be better sticking to the chocolate one thank you for any input on this xx

    Reply
    • Whitney says

      January 27, 2023 at 3:07 pm

      Hi Michelle! It’s two large eggs. I’ll add that in to the recipe. And vanilla frosting tastes amazing with this cake! Enjoy!

      Reply
      • Michelle W says

        January 28, 2023 at 4:20 pm

        5 stars
        thank you the cake turned out perfect x

        Reply
        • Whitney says

          February 5, 2023 at 8:34 pm

          Yay! That makes me so happy!

          Reply
  131. Kate says

    January 28, 2023 at 2:01 pm

    Whitney, this recipe was fantastic. Oh my. It had a sort of loose crumb but I used a 1-to-1 gluten free flour blend and a baking powder substitution (baking soda + cream of tartar) because I forgot to check my pantry so maybe that’s why. Regardless, it tasted amazing with the cream cheese buttercream. Made it for my daughter’s unicorn birthday party and one of the three year old guests said it was the best cake ever. Even my very particular husband said it was good! Yay!

    Reply
    • Whitney says

      February 5, 2023 at 8:30 pm

      Yay, Kate! I’m so happy this recipe was a hit with gf flour! Also, I didn’t know you could substitute baking powder with baking soda + cream of tartar! I’m going to have to try that. Thanks so much for letting me know the cake was so loved!

      Reply
  132. Holly T. says

    February 28, 2023 at 1:46 pm

    5 stars
    I’m officially hooked on your recipes. This was the BEST chocolate cake and my family couldn’t stop eating it. I’ve been trying out a few of your decorating techniques and you sure do make it easy for a beginner. I’m making your peanut butter cake next and I’ll be ordering your book ASAP! Thank you for sharing your creativity and talent with the world!

    Reply
    • Whitney says

      March 1, 2023 at 4:50 pm

      That makes me so happy, Holly!! Glad the chocolate cake was a hit and I’m so excited for you to get my book!!

      Reply
  133. Char says

    March 9, 2023 at 10:39 am

    5 stars
    I LOVE THIS RECIPE – well I love all of your recipes! Quick question, I bought your book because duh you’re the best but notice that it calls for salt instead of kosher salt like this version. Is there a reason for this? THANKS <3

    Reply
    • Whitney says

      March 13, 2023 at 6:46 am

      Hi Char! I’m so glad you’ve been loving my recipes and my book! The book version calls for salt because truly any salt will work, I just use Kosher salt because that’s all I ever have and that’s why this blog version has it listed in the ingredients. I should probably update the blog version to generic salt 🙂

      Reply
  134. Irina says

    March 11, 2023 at 8:54 pm

    Thank you so much for the recipe. This is the Best chocolate cake. I was looking for a chocolate cake recipe without coffee in it because it tastes funky. I made your cake today and it was delicious, moist and had the best chocolate flavor. Definitely will be my new favorite recipe to go to.

    Reply
    • Whitney says

      March 13, 2023 at 2:10 pm

      Yay, Irina! I’m so happy to hear that this recipe was a hit!

      Reply
  135. Sandi says

    March 16, 2023 at 4:28 am

    I really wanted this to work but I ended up creating 3 volcanoes. I’m guessing my oven was too hot. I had it in 160c fan forced. Also my baking pans may be 8 inches. It’s about 20cm. We are metric down under. So it rose in the middle and not much in the sides. How hot should the coffee be? Like just boiled? I tried to cool it a little. Going to give it another crack tomorrow night. Determined to get it right. My eggs are 600g. I might use 3 instead of 2.

    Reply
    • Whitney says

      March 18, 2023 at 6:03 pm

      Hi Sandi! Even with the centers risen, how did the cake taste? It sounds like your reduced temperature (to account for the fan forced oven) is correct. The coffee should be just boiled. Let me know how your second round goes! This cake does tend to rise slightly in the middle instead of baking flat and I always just level the tops before filling and stacking. You could also try baking strips like these to help the cake bake more evenly: https://amzn.to/3JswNcX

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Next Post >

Favorite Chocolate Buttercream Recipe

Primary Sidebar

Welcome to Sugar & Sparrow

Welcome to Sugar & Sparrow

Helping you whip up pretty desserts with confidence and creativity. And hopefully sharing a few laughs with you along the way!

Learn More

Connect

let’s bake!

Get my very best recipes, baking tips, and decorating tutorials sent to your inbox

Featured Posts

smooth buttercream tutorial by sugar and sparrow

Your Guide to Frosting a Cake with Smooth Buttercream

sprinkled caramel apples

How To Make Sprinkled Caramel Apples

brushstroke cupcakes tutorial

White Chocolate Brushstroke Cupcakes Tutorial

Search

Archives

Follow Along

@sugarandsparrowco

CARROT CAKE (recipe below) 🥕🎂 Y’all have b CARROT CAKE (recipe below) 🥕🎂 Y’all have been asking for a carrot cake recipe for YEARS and I finally whipped one up for my book, Anyone Can Cake. It’s perfectly spiced, has an extra moist crumb, and is just heavenly with cream cheese frosting. I ate an embarrassing amount during filming 😬😏⁣
⁣
CARROT CAKE⁣
YIELD: 3 6-inch layers or 2 8-inch layers⁣
⁣
INGREDIENTS⁣
2 1/2 Cups (333g) all purpose flour⁣
2 tsp (10g) baking powder⁣
1 tsp baking soda⁣
1/2 tsp salt⁣
2 tsp ground cinnamon⁣
1 tsp ground nutmeg⁣
1 tsp ground ginger⁣
1/4 tsp cloves⁣
1/2 Cup (100g) granulated sugar⁣
1 1/2 Cups (300g) packed brown sugar⁣
1 Cup (240ml) vegetable oil⁣
4 large eggs, room temperature⁣
3/4 Cup (135g) smooth unsweetened applesauce⁣
1 tsp pure vanilla extract⁣
2 Cups (260g) grated carrots (about 4 large)⁣
⁣
INSTRUCTIONS:⁣
1. Preheat the oven to 350ºF/177ºF. Grease and line three 6-inch (15cm) or two 8-inch 20cm) cake pans. ⁣
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another large bowl, whisk together the white and brown sugars, vegetable oil, eggs, applesauce, and vanilla. ⁣
3. Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined, then fold in the grated carrots.⁣
4. Pour the batter evenly between the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted comes out clean.⁣
⁣
Pair with my fave cream cheese buttercream recipe at https://sugarandsparrow.com/cream-cheese-buttercream-recipe/⁣
⁣
#carrotcake #creamcheesefrosting #carrotcakerecipe #eastercake #cakeideas #anyonecancake #baking #bake #layercake #bakedfromscratch #cakelover
[CLOSED! Winner TBA] Anyone Can Cake x Wilton GIVE [CLOSED! Winner TBA] Anyone Can Cake x Wilton GIVEAWAY 🥳 @wiltoncakes has been a HUGE part of my cake journey and I’m extra excited to gift ONE lucky winner every Wilton tool they could possibly need to make ⁣perfect layer cakes!⁣
⁣
ONE lucky winner will get everything in this Reel:⁣ ⁣
✨Gold piping tip set⁣
✨Cake turntable⁣
✨Navy and gold icing spatula set ⁣
✨Color Right Performance Food Coloring Set⁣
✨Icing comb set⁣
✨Icing smoother⁣
✨Cake leveler⁣
✨Set of two 8-inch cake pans⁣
✨a SIGNED copy of my book, Anyone Can Cake⁣
⁣
TO ENTER:⁣
⁣⁣1️⃣ LIKE this post⁣ ⁣
2️⃣ FOLLOW @sugarandsparrowco and @wiltoncakes⁣
3️⃣ TAG a couple friends who would love this prize below in separate comments. One comment = one entry ⁣⁣ ⁣
4️⃣ BONUS for commenting where you’re at in your cake decorating journey!⁣
⁣
That’s it! Ends March 25th at 11:59pm PST and is open to US residents only (sorry to my worldwide friends!). I’ll reach out to the winner via DM to claim the prize and if it’s you, please respond within 24 hours to claim. 🎉 Must be 18 or older. Not sponsored by Wilton or Instagram. Best of luck to all 🎉⁣
⁣
⁣#wiltoncakes #cakedecorating #cakes #cakelover #anyonecancake #cookbook #cake #sprinkles #cake #cookbookauthor #bakersofinstagram #bake #baking
(Ad) Buttercream Embroidery Cake Tutorial🧵🌸🎂 to celebrate March being National Craft Month, I decided to try out some new buttercream piping techniques and make the embroidery cake of my dreams! It ended up being so fun + easy with the perfect cake decorating supplies from @joann_stores 🙌🏼 Here’s how to make this happy little Spring-inspired cake:⁣
⁣
1️⃣ Frost your cake with a smooth buttercream finish and chill for at least 20 minutes.⁣
2️⃣ Use floral cookie cutters to imprint the buttercream.⁣
3️⃣ Outline the shapes using Wilton tip 2 or 3, then fill in the shapes with lines of buttercream piping. For some of the flowers, start at the edge of the shape and pipe a series of lines that connect in the center. For others, experiment with ways to fill in the shape with parallel lines, dots, or other embroidery-inspired piping. ⁣
4️⃣ Freehand some tiny dotted flowers and floral accents using those same piping techniques wherever your heart desires!⁣
⁣
The full tutorial + video for this pretty floral embroidery cake is linked in my bio! It’s the perfect way to welcome Spring 🌸⁣
⁣
#handmadewithjoann #joannpartner #embroidery #embroiderycake #baking #floralcake #cakeideas #buttercreamcake #bake #cakesofinstagram #cake #buttercream #cakelover #cakeart #nationalcraftmonth
Yellow Cake + Chocolate Frosting (aka Classic Birt Yellow Cake + Chocolate Frosting (aka Classic Birthday Cake) 🙌🏼 🥳 this one is extra nostalgic for me because it’s what my mama made for all my birthdays growing up 💛 this recipe rivals the box mix: super moist and fluffy layers of classic yellow cake (naturally colored with egg yolks) + silky smooth chocolate buttercream. Top with rainbow sprinkles for extra fun! 🎉⁣
⁣
Find this recipe linked in my bio + on page 147 of my book, Anyone Can Cake ✨⁣
⁣
#birthdaycake #yellowcake #chocolatefrosting #chocolatebuttercream #sprinkles #layercake #cakelover #cakesofinstagram #cake #bake #bakingfun #bakedfromscratch #anyonecancake #cakeideas #cakedecorating
Ombré Rainbow Sheet Cake 🌈🥳 for St. Patrick Ombré Rainbow Sheet Cake 🌈🥳 for St. Patrick’s Day or any day, because rainbow cakes are year round if you ask me 🫶🏽⁣
⁣
🎨 colors: custom mixed with @wiltoncakes color right food coloring system ⁣
🌈 piping tips: @wiltoncakes 1M for the rosettes, 104 for the ruffles, 32 for the swirls and stars⁣
⁣
#ombrecake #rainbowcake #sheetcake #cakedecorating #rainbow #stpatricksday #buttercreampiping #pipingskills #bakingfun #satisfyingfood #bake #cakeideas #cakelovers

Footer

On the Blog

  • Cake Basics
  • Recipes
  • Tutorials

Info

  • About
  • Privacy Policy & Disclosure

stay in the know

Copyright © 2023 · Theme by Sugar & Sparrow