The Best Cocoa for Chocolate Cake

We used natural unsweetened 100% cocoa or “cacao”. You can use a variety of brands such as Hershey’s, Nestle, or Ghirardelli, but be sure to use “unsweetened” cocoa.

Can I substitute with Dutch Process Cocoa?

When a recipe calls for baking soda, it is best to stick with Natural cocoa powder because it has a higher acidity level than dutch process. You should use the cocoa called for in a recipe for the right chemical reaction to happen. You can read more about that in our Red Velvet Cake post.

Cocoa for chocolate cake with remaining chocolate cake ingredients

How to Make Chocolate Cake

This cake doesn’t get any easier. It’s no more complex than a boxed cake so long as you know how to measure ingredients correctly.

Whisk together the wet ingredients
Whisk together the dry ingredients
Combine wet with dry ingredients
Divide into prepared 9-inch cake pans and bake

How to Get Even Cake Layers

When making a layered chocolate cake, here are our best tips for even cake layers:

Divide the batter equally – Even heights will make for a prettier cake and even bake times. I always double-check for accuracy with a digital kitchen scale. Zero out the cake pan and weigh how much cake batter is in each pan. Your cake layers will be flawless every time.
Test your leavening – make sure your leavening is not expired so it has enough rising power for the cake layers to rise evenly.
Preheat the oven – ensure your oven is fully preheated before baking the cake layers.
Bake Immediately – as soon as you add baking soda to a recipe, it starts reacting immediately so bake right away.

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