The Most Pinned Chocolate Cake Recipe

Introduction

There’s a reason this chocolate cake is the most pinned recipe on Pinterest — it’s rich, moist, and absolutely irresistible. Whether you’re baking for a birthday, holiday, or just because you deserve a treat, this cake is guaranteed to impress. With its deep chocolate flavor and silky smooth frosting, it’s the ultimate dessert for chocolate lovers everywhere.

The History

While the exact origins of this specific chocolate cake recipe are hard to trace, its roots lie in classic American baking traditions. It’s a modern twist on the beloved layer cakes of the early 20th century, perfected with today’s baking techniques and ingredients. Over the years, bakers across the internet have shared and tweaked the recipe, leading to its viral popularity and status as the most pinned cake online.

Ingredients Breakdown

This cake uses a combination of pantry staples and a few special ingredients to elevate the flavor and texture:

All-purpose flour – provides structure
Cocoa powder – adds rich chocolate flavor
Granulated sugar – sweetens and helps with texture
Baking soda – helps the cake rise
Salt – enhances flavor
Eggs – bind the ingredients and add moisture
Milk – keeps the cake tender and moist
Oil – for a soft, moist crumb
Hot coffee – enhances chocolate flavor and helps activate the baking soda
Vanilla extract – adds depth of flavor

Step-by-Step Recipe

Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
Stir in the hot coffee until the batter is smooth. The batter will be thin — that’s normal!
Pour the batter evenly into the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before removing them to cool completely on wire racks.
Once cooled, frost with your favorite chocolate or buttercream frosting and decorate as desired.

Tips

Use room temperature eggs and milk for a smoother batter.
Don’t skip the hot coffee — it intensifies the chocolate flavor without making the cake taste like coffee.
If you don’t have cake pans, you can use a 9×13-inch baking pan for a single-layer cake.
Cool the cake completely before frosting to avoid melting the frosting.
Wrap leftover cake tightly and store it at room temperature for up to 3 days or in the fridge for up to a week.

Variations and Customizations

Gluten-free: Substitute the all-purpose flour with a gluten-free 1:1 baking flour.
Dairy-free: Use non-dairy milk and vegan butter in the frosting.
Chocolate ganache: Replace the buttercream with a rich chocolate ganache for a more decadent finish.
Layered cake: Add a layer of chocolate mousse or fruit filling between the cake layers.
Spiced chocolate cake: Add a pinch of cinnamon or espresso powder for a warm, complex flavor.

Health Considerations and Nutritional Value

While this cake is a dessert and should be enjoyed in moderation, you can make healthier tweaks:

Replace half the oil with unsweetened applesauce to reduce fat.
Use coconut sugar instead of regular sugar for a lower glycemic index.
Opt for low-fat milk or a plant-based alternative.
Choose dark chocolate for the frosting to boost antioxidants.

Per serving (without frosting), this cake contains approximately 250–300 calories, with a balance of carbohydrates, protein, and fats depending on modifications.

Ingredients

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed until smooth.
Stir in hot coffee until well combined. Batter will be thin.
Pour into prepared pans and bake for 30–35 minutes.
Cool in pans for 10 minutes, then remove and cool completely on wire racks.
Frost and decorate as desired. Slice and enjoy!

FAQ

Can I make this cake ahead of time?
Yes! Bake and cool the cake layers a day in advance. Wrap them tightly and store at room temperature or in the fridge.

Can I freeze this cake?
Absolutely. Wrap unfrosted layers in plastic wrap and foil, then freeze for up to 3 months. Thaw before frosting.

Can I use buttermilk instead of regular milk?
Yes, but reduce the baking soda slightly or add a pinch of baking powder to balance the acidity.

Can I make cupcakes with this recipe?
Yes! Fill cupcake liners 2/3 full and bake at 350°F (175°C) for 18–22 minutes.

Why is my cake dry?
Overbaking or using too much flour can cause dryness. Be sure to measure flour correctly and check the cake a few minutes before the timer ends.