The Best Traditional Chocolate Cake Recipe – A quick, easy, and delicious one-bowl chocolate cake recipe! Gluten-free, dairy-free, and egg-free choices have been added!

The most delicious chocolate cake recipe. Ever? There are numerous claims about the best chocolate cake recipe. I understand. But after just one bite of this rich, creamy chocolate cake with chocolate icing, everyone at the table exclaimed that it was the best chocolate cake they’d ever had.

You will require:

2 cups all-purpose flour for chocolate cake

granulated sugar 2 cups

Three quarters of a cup powdered Dutch-processed cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 cup olive oil

1 cup room temperature buttermilk

1 cup warm water

2 big room-temperature eggs

2 teaspoon vanilla

Chocolate Meringue de Suisse Buttercream:

5 medium egg whites

1 1/2 cups granulated sugar 1 1/2 cups unsalted butter 1 1/2 cups unsalted butter room temperature

8 oz chopped, melted, and cooled good quality dark chocolate*


Chocolate curls or chocolate sprinkles


Preheat oven to 350°F, butter two 8-inch round baking pans, and coat with cocoa powder. Line the bottoms with parchment paper.

Combine all of the dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. To blend, stir everything together.

Whisk together all the wet ingredients (add hot water carefully to avoid cooking the eggs).

Mix wet and dry components for 2-3 minutes on medium. The batter will be pretty thin.

Fill prepared pans equally. I used a kitchen scale to ensure that the batter was divided equally.

Bake for 45 minutes until a cake tester inserted into the center comes out mostly clean.

Cool in the pans for 10 minutes before turning out onto a wire rack to cool fully.

Chocolate Swiss Meringue Buttercream: In the bowl of a stand mixer, beat together the egg whites and sugar until mixed.**

Place the bowl over a double boiler on the heat and whisk frequently for 3 minutes or until the mixture is hot and no longer gritty to the touch. Alternatively, a candy thermometer reads 160F.

Mix on medium-high till the whipped cream is stiff and cold (the basin is no longer warm to the touch, about 5-10 minutes).

Change to the paddle attachment. Mix in the cubed butter gradually until creamy.*** Whip in the cooled melted chocolate until smooth.


On a cake board or plate, place a layer of cake. Spread about 1 cup of buttercream evenly over top. Place the second layer on top and finish the cake with a thin crumb coat. Allow to cool for 20 minutes.

Spread 1 cup of icing evenly over the top. Smooth the sides, flatten the top, and swirl the top with a broad offset spatula.

Pipe rows of frosting around the cake, beginning at the bottom, with a piping bag fitted with a 1M tip. As you revolve your turntable, apply uniform pressure. Continue working your way up to the top of the cake, ensuring the seams are all aligned at the rear.

Decorate the top with chocolate curls, pearls, and flakes if desired.