The Greatest Chocolate Cake you’ll ever eat – rich, moist chocolate cake with a decadent dark chocolate frosting!

The Greatest Chocolate Cake

You say it’s your birthday?!

Well, it’s my birthday too! Yeah!

And like all “normal” people do on their birthday, I baked myself a cake. Completely normal, right?!

The Greatest Chocolate Cake

Birthdays are all about cake and I sure love cake, so you can’t blame a girl for wanting hers to be great!

Developing a great chocolate cake recipe has been on my baking bucket list for years, so it’s only appropriate that I check this off my list on my birthday. And I’m pretty proud to say this cake is not just great, it’s the GREATEST!!!

It continues to exceed my expectations and amaze me with every scrumptious bite!

The cake is rich, moist and full of chocolate flavor. The frosting is even richer with the most decadent dark chocolate flavor. Cake perfection in my opinion!

So you wanna know the secrets to the amazingness of this cake?! It’s three simple ingredients:

Buttermilk is the best.

Coffee is essential.

Pudding mix makes it perfect!

The Greatest Chocolate Cake

I’m all about cakes that are easy and taste amazing! So let me show you how you can bake this simple yet special cake from scratch for your next celebration…

The Greatest Chocolate Cake

The Greatest Chocolate Cake

The Greatest Chocolate Cake

The Greatest Chocolate Cake

The Greatest Chocolate Cake

The Greatest Chocolate Cake

The Greatest Chocolate Cake

This cake is a stunner and everyone loves it!

The Greatest Chocolate Cake

The Greatest Chocolate Cake

Enjoy the GREATEST chocolate cake you’ll ever bake and eat!


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The Greatest Chocolate Cake

  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 14 1x
  • Category: Dessert


The greatest chocolate cake you’ll ever eat – rich, moist chocolate cake with a decadent dark chocolate frosting!




  • 21/2 cups all-purpose flour
  • 1 (3.9 ounce) package chocolate instant pudding mix
  • 1/2 cup unsweetened cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup hot coffee


  • 1 cup dark chocolate morsels, melted and slightly cooled
  • 4 cups powdered sugar
  • 1/4 cup dark cocoa
  • 1 cup (2 sticks) unsalted butter, softened
  • 34 tablespoons whole milk
  • chocolate sprinkles, for garnishing


  1. Preheat over to 350°F. Spray three round cake pans (6-inch, 8-inch and 9-inch) with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper. Set aside.
  2. In a large bowl, whisk together the flour, pudding mix, cocoa, baking soda and salt.
  3. In a medium bowl, whisk together the sugar, oil, buttermilk, egg and vanilla.
  4. Stir the wet ingredients into the dry ingredients until thick and just combined. Stir in the hot coffee until smooth and well combined.
  5. Divide batter among prepared pans, filling each pan about 1/4 full.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean. Let cakes cool on wire racks for 15 minutes before inverting them onto the wire racks to cool completely.
  7. While the cakes are cooling, prepare the frosting. In a small microwave-safe bowl, melt the dark chocolate morsels until just melted, about 1 minute, stirring after 30 seconds. Set aside to slightly cool.
  8. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth. In a large bowl, whisk together the powdered sugar and cocoa. Whisk the powdered sugar mixture into the butter, one cup at a time, until frosting is thick and chunky. Add the melted chocolate and whisk until just combined. Add the milk, one tablespoon at a time, until frosting is of spreading consistency. Beat frosting on high speed for 2 minutes until thick and creamy.
  9. Place the 9-inch round cake, topside down, on a cake stand or platter. Spread just the top of the cake with a thick layer of frosting. Place the 8-inch round cake, topside down, on the center of the frosted 9-inch layer. Spread with a thick layer of frosting. Place the 6-inch round cake, topside up, on the center of the 8-inch round layer. Spread with remaining frosting and sprinkle with chocolate sprinkles.


About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. This looks amazing! What size rectangular cake would this make and how would the cooking times vary?

    1. Hi Shae! I’ve baked it in a 12×17 rimmed sheet pan and it fits perfectly. I baked it for about 25 minutes at 350 or until a toothpick inserted in the center came out clean. Enjoy! 🙂

  2. In a word- EPIC. I’ve never been into chocolate, but my hubby is. So been online a lot searching for REAL chocolate recipes. Not from the whiny “it’s too sweet” people either. If I eat sweets, I WANT them SWEET! So I admit, while still not a “chocolate fan” per-se, when that craving time hits, I’m makin this! Can/How would you cupcake this recipe? Time/temp etc… Thanks!

    1. Hi Tee! Yay, I love hearing that! It really is the greatest! You can definitely bake the recipe into cupcakes. Keep the oven temp at 350 and bake for 15-20 minutes or until a toothpick inserted in the centers comes out clean. Enjoy! 🙂

    1. Hi Maria! You can make your own pudding mix by combining 3/4 cup of dry milk powder, 1/2 cup of sugar, 1/4 cup of corn starch and 1/3 cup of unsweetened cocoa in a mixing bowl. Stir the ingredients until they are completely combined. Measure out 3.9 ounces. Hope this helps. Enjoy!

    1. Hi Doris! Yes, that would be amazing. Or just hot water if you don’t have or want to add hot coffee. Enjoy!

  3. I have loved all of your recipes so much, so when my son requested chocolate cake for his birthday I came here first! I’d like to make this as a bundt, could you suggest how long to bake? Was thinking about 50-60 min? Will test with toothpick of course. Thanks!

    1. Hi Kristin! What a great birthday cake to bake! I think it would take 60-70 minutes to bake in a bundt pan. Just start checking it with a cake tester around 50 minutes and tint with foil if the top looks done before the middle of the cake is baked all the way through. Enjoy and happy birthday to your son!

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