Comments on: The BEST Chocolate Cake Recipe

By: Sam Merritt

Sam Merritt — Sun, 02 Aug 2026 00:52:36 +0000

In reply to Clara. Hi Clara! This will make enough batter for a 9 x 13. :)

By: Clara

Clara — Sat, 01 Aug 2026 16:39:28 +0000

hello! this recipe looks so delicious. im planning to use this recipe for my sons birthday cake. he wants it to be a sheet cake 9×13. so im wondering would one batch of this be enough to do that or should I double it? thanks in advance for any help!

By: Sam Merritt

Sam Merritt — Thu, 16 Jul 2026 16:26:50 +0000

In reply to Cecilia GILL. Hi Cecilia! This should fit in 3 6 inch pans with maybe a little excess batter. :)

By: Sam Merritt

Sam Merritt — Wed, 15 Jul 2026 20:56:06 +0000

In reply to Nicole. Hi Nicole! I haven't personally used self rising flour so I can't say for sure what you would need to do to substitute it. Using self rising flour would definitely take some tweaking and alterations. If you do try it I'd love to know how it goes. :)

By: Nicole

Nicole — Wed, 15 Jul 2026 16:40:57 +0000

Amazing! I am no baker but I pulled it off. Thank you.
I want to make a batch for my son’s teachers, can I use self rising flour please? If so, what will the measurement be please? Thank you.

By: K haynes

K haynes — Sun, 12 Jul 2026 21:36:31 +0000

This is the best chocolate cake recipe ever!!!!! EVERYONE PLEASE TRY THIS , you will never try a different chocolate cake recipe again. I have never been sorry using her recipes…..

By: Cecilia GILL

Cecilia GILL — Wed, 08 Jul 2026 20:54:22 +0000

Can this recipe be made in 6 inch pans? If so, how many pans should it make?

By: Angela Woods

Angela Woods — Thu, 02 Jul 2026 12:22:56 +0000

This cake is so yummy. I pair this with the peanut butter frosting. I have made this several times for my family and gifted to neighbors. It is a huge hit. My husband says this is the only birthday cake he ever wants again.

By: Susan

Susan — Mon, 29 Jun 2026 22:19:50 +0000

Definitely The BEST Chocolate Cake recipe. I’ve baked many different recipes in research for the best, and THIS IS IT. So delicious and moist. Thank you!

By: Sam Merritt

Sam Merritt — Sun, 28 Jun 2026 02:04:16 +0000

In reply to Kimberly Cabrera. You shouldn't have any issues stacking this cake that tall. :)

By: Sam Merritt

Sam Merritt — Sun, 28 Jun 2026 01:25:41 +0000

In reply to Marie Moore. Hi Marie! I think my chocolate fudge frosting would be the least sweet of these. :)

By: Marie Moore

Marie Moore — Sat, 27 Jun 2026 21:03:39 +0000

Hi Sam. In your opinion, which of these frostings is less sweet, favorite chocolate frosting, chocolate fudge frosting, or chocolate buttercream? Thanks

By: Kimberly Cabrera

Kimberly Cabrera — Fri, 26 Jun 2026 15:37:26 +0000

In reply to Sam Merritt. I am making a "barrel" cake, which is 2 to 2.5 x a single layer cake. Its basically 2 or so cakes stacked on top of each other

By: Sam Merritt

Sam Merritt — Fri, 26 Jun 2026 14:09:18 +0000

In reply to Kimberly Cabrera. Thank you so much for trusting my recipes, Kimberly! I think you could increase the recipe by 50% to fill 2 of the deeper pans. I'm not sure on a bake time though. You will want to keep an eye on it as it bakes, but if you check it too early it could sink. How high do you want to stack it? This will hold up to a few layers, but if you start making it too tall you may need supports. :)

By: Kimberly Cabrera

Kimberly Cabrera — Thu, 25 Jun 2026 20:16:56 +0000

I love your recipes. My sister and I repeatedly come back to your website whenever we want to bake something. Will this cake stand up to being stacked? And what should I multiply the recipe by for 2, 8×3 inch pans?

By: Sam Merritt

Sam Merritt — Wed, 24 Jun 2026 13:35:26 +0000

In reply to Julie. Hi Julie! I think they could taste good together. :)

By: Julie

Julie — Tue, 23 Jun 2026 21:42:28 +0000

I made your tiramisu cake once before, and it was incredible. I’m making a birthday cake for a friend who loves chocolate cake, so I was planning to try this recipe with your whipped mascarpone and zabaglione frosting. Do you think this should go well together?

By: Sam Merritt

Sam Merritt — Sun, 14 Jun 2026 01:59:48 +0000

In reply to Michelle. Correct. This batter will fill a 13 x 9 :)

By: Michelle

Michelle — Sat, 13 Jun 2026 14:48:46 +0000

In reply to Sam Merritt.

I’m going to try to make this cake this morning. I’m using a 9×13 glass pan. So, to be clear…I don’t need to increase any ingredients from the original recipe in order to have a full 9×13 cake? TIA!

By: Sam Merritt

Sam Merritt — Fri, 12 Jun 2026 17:20:43 +0000

In reply to Sana P. Hi Sana! Espresso is going to have a bit of a different flavor. The process of making espresso is a little different from coffee in the way it's forced through the beans. I haven't tried it with espresso to say for sure how it would turn out. A full half cup of espresso may have a bit too much flavor could overwhelm the other flavors of the cake.

By: Sam Merritt

Sam Merritt — Fri, 12 Jun 2026 17:10:16 +0000

In reply to Tina Maldonado. Hi Tina! Natural cocoa powder is used here to react with the baking soda. It has not been washed of its acidity like Dutch processed cocoa powder has. Dutch processed will not react the same as natural cocoa powder in this recipe, unfortunately, and the taste will likely not be the same. I hope that helps!

By: Tina Maldonado

Tina Maldonado — Thu, 11 Jun 2026 15:12:50 +0000

how does the recipe change not using Dutch?

By: Sana P

Sana P — Wed, 10 Jun 2026 21:11:12 +0000

Hi! I’m making this cake tomorrow and was wondering if the hot coffee is the same as just straight brewed expresso -from full coffee beans.

By: Sam Merritt

Sam Merritt — Thu, 04 Jun 2026 13:48:38 +0000

In reply to Anu. Is it possible it was over-baked? I'm sorry I can't be more helpful here. It's just tough to know for sure without seeing it. :(

By: Anu

Anu — Tue, 02 Jun 2026 20:58:48 +0000

In reply to Sam Merritt. Thanks for your response! It's almost falling apart by the crumb when you cut into it.