Chocolate Cake

Why You’ll Love This Recipe

This homemade chocolate cake is incredibly easy to make and results in a beautifully rich, moist, and flavorful cake that beats any store-bought version. The combination of cocoa powder and buttermilk ensures a soft, tender crumb, while the chocolate flavor is deep and satisfying without being too overpowering. Whether you enjoy it on its own or topped with frosting, this chocolate cake is a crowd-pleaser that will quickly become a go-to dessert in your recipe collection.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 ¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 2 cups granulated sugar

• 2 large eggs

• 1 cup whole milk (or buttermilk for extra tenderness)

• ½ cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup boiling water or hot coffee (for extra depth of flavor)

For the Frosting:

• 1 cup unsalted butter, softened

• 2 ½ cups powdered sugar

• ½ cup unsweetened cocoa powder

• 1 teaspoon vanilla extract

• ¼ cup whole milk (more if needed for consistency)

• Pinch of salt

Directions

Making the Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

2. Mix dry ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the sugar and stir to combine.

3. Combine wet ingredients: In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.

4. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. The batter will be thick at this point.

5. Add boiling water: Slowly add the boiling water or hot coffee to the batter. The batter will be thin, but this is what gives the cake its moist texture. Stir gently until well combined.

6. Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If you’re using a different pan size, adjust the baking time accordingly.

7. Cool: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely before frosting.

Making the Frosting:

1. Beat the butter: In a large mixing bowl, beat the softened butter until creamy and smooth, about 2-3 minutes.

2. Add powdered sugar and cocoa: Gradually add the powdered sugar and cocoa powder to the butter, mixing on low speed to prevent a mess. Once combined, increase the speed to medium and beat until smooth.

3. Add milk and vanilla: Add the vanilla extract, salt, and milk, a little at a time, until you reach your desired frosting consistency. If the frosting is too thick, add more milk, 1 tablespoon at a time. If it’s too thin, add more powdered sugar until it thickens up.

4. Beat until fluffy: Beat the frosting for an additional 2-3 minutes to make it light and fluffy.

Assembling the Cake:

1. Frost the cake: Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting over the top. Place the second cake layer on top and frost the entire cake with the remaining frosting.

2. Decorate: For an extra touch, you can decorate the top of the cake with chocolate shavings, sprinkles, or fresh berries.

Serving:

Slice the cake into generous pieces and enjoy! This chocolate cake pairs beautifully with a scoop of vanilla ice cream or a glass of cold milk.

Servings and Timing

• Servings: 8-12

• Prep Time: 20 minutes

• Cook Time: 30-35 minutes

• Total Time: 1 hour (including cooling time)

Variations

• Chocolate Mint Cake: Add 1 teaspoon of peppermint extract to the frosting for a minty twist. You can also garnish with mint leaves.

• Chocolate Cherry Cake: Add a layer of cherry preserves or fresh cherries between the layers of cake before frosting for a fruity contrast.

• Mocha Chocolate Cake: Use brewed coffee instead of boiling water for a deeper coffee flavor in both the cake and frosting.

• Gluten-Free Chocolate Cake: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you prefer it chilled, you can refrigerate it, but the cake may dry out slightly.

• Freezing: You can freeze individual slices or the whole cake. Wrap the cake in plastic wrap and foil, and store in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight before serving.

• Reheating: Reheat individual slices in the microwave for 10-15 seconds, or place the cake in a preheated oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I make this cake ahead of time?

Yes! This cake actually tastes even better the next day as the flavors have more time to develop. You can bake and frost it the day before you plan to serve it.

Can I use a different frosting?

Absolutely! If you prefer a different frosting, cream cheese frosting or ganache would be excellent alternatives to the chocolate frosting.

Can I make cupcakes instead of a whole cake?

Yes, you can use the same batter to make cupcakes. Line a muffin tin with paper liners and bake at 350°F (175°C) for 18-20 minutes, or until a toothpick comes out clean.

How can I make this cake less sweet?

If you prefer a less sweet cake, you can reduce the amount of sugar in the cake batter by ¼ cup, but keep in mind that the sweetness of the frosting will balance the flavor.

Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate for a sweeter, milder flavor, though dark chocolate will give the cake a richer taste. Adjust the sugar if needed to suit your preference.

Conclusion

This Homemade Chocolate Cake is the ultimate indulgence for chocolate lovers, combining rich cocoa flavor with a moist, tender crumb. Paired with creamy chocolate frosting, it’s a dessert that will satisfy even the most discerning sweet tooth. Whether you’re celebrating a special occasion or simply craving a delicious homemade treat, this cake is guaranteed to impress. Easy to make, full of flavor, and perfect for any occasion, this chocolate cake is sure to become a staple in your baking repertoire!

Chocolate Cake

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• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour
• Yield: 8-12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Homemade Chocolate Cake is the ultimate indulgence for chocolate lovers, offering a rich, moist crumb with a deep, satisfying chocolate flavor. Paired with a creamy, fluffy chocolate frosting, this cake is perfect for birthdays, dinner parties, or simply satisfying a chocolate craving. Easy to make and full of flavor, this classic dessert is sure to become a favorite!

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Ingredients

For the Cake:

• 1 ¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 2 cups granulated sugar

• 2 large eggs

• 1 cup whole milk (or buttermilk for extra tenderness)

• ½ cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup boiling water or hot coffee (for extra depth of flavor)

For the Frosting:

• 1 cup unsalted butter, softened

• 2 ½ cups powdered sugar

• ½ cup unsweetened cocoa powder

• 1 teaspoon vanilla extract

• ¼ cup whole milk (more if needed for consistency)

• Pinch of salt

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Instructions

• Making the Cake:

  • Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

  • Mix dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the sugar.

  • Combine wet ingredients: In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.

  • Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.

  • Add boiling water or coffee: Slowly pour in the boiling water or hot coffee and stir gently. The batter will become thin, but this helps create the cake’s moist texture.

  • Bake: Divide the batter evenly between the two cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

  • Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

• Making the Frosting:

  • Beat the butter: In a large bowl, beat the softened butter until smooth and creamy, about 2-3 minutes.

  • Add powdered sugar and cocoa: Gradually add powdered sugar and cocoa powder, mixing on low speed to prevent a mess. Increase the speed to medium and beat until smooth.

  • Add milk and vanilla: Add vanilla extract, salt, and milk a little at a time until the frosting reaches your desired consistency. If it’s too thick, add more milk; if too thin, add more powdered sugar.

  • Beat until fluffy: Beat the frosting for 2-3 minutes to make it light and fluffy.

• Assembling the Cake:

  • Frost the cake: Place one layer of cake on a serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and frost the entire cake.

  • Decorate (optional): Garnish with chocolate shavings, sprinkles, or fresh berries if desired.

• Serving:

  • Slice the cake into generous pieces and serve with a scoop of vanilla ice cream or a glass of cold milk.

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Notes

Make-Ahead: This cake is great to make ahead. It actually tastes even better the next day after the flavors have had time to meld together.Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. Refrigerating it may slightly dry out the cake.Variations: Add a mint twist to the frosting, mix in chocolate chips, or experiment with different frosting types like cream cheese or ganache.