Homemade Chocolate Cake

Moist, rich, and perfectly chocolatey—your go-to chocolate cake for every celebration.

Nothing beats a slice of classic Homemade Chocolate Cake, especially when it’s as rich, moist, and indulgent as this one. This easy two-layer chocolate cake is deeply fudgy with a velvety crumb and topped with a luscious homemade chocolate frosting. It’s the kind of recipe you’ll return to again and again—simple enough for weeknight cravings and impressive enough for birthdays or holidays.

Why You’ll Love This Recipe

• Incredibly Moist Texture: Boiling water and oil ensure the cake stays ultra-moist and tender.
• Deep Chocolate Flavor: A generous amount of cocoa powder gives it that true chocolate punch.
• Foolproof and Beginner-Friendly: No complicated steps—just mix, bake, frost, and enjoy.
• Perfect for Any Occasion: A crowd-pleasing dessert for birthdays, potlucks, or casual dinners.
• Versatile and Customizable: Add chocolate chips, layer with fruit jam, or serve with ice cream.

Ingredients

Cake:

• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 1 cup milk
• ½ cup oil
• 2 eggs
• 2 tsp vanilla extract
• 1 cup boiling water

Chocolate Frosting:

• ½ cup butter, softened
• ½ cup cocoa powder
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
• 6–8 Tbsp milk

Instructions

1. Prepare the Pans:
   Line two 9-inch round cake pans with parchment paper and lightly grease. Preheat oven to 350°F (175°C).
2. Make the Batter:
   In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, oil, eggs, and vanilla. Mix until smooth. Stir in boiling water (batter will be thin).
3. Bake:
   Divide batter evenly between the pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
4. Cool:
   Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
5. Make the Frosting:
   In a large bowl, beat softened butter and cocoa powder. Gradually add powdered sugar, vanilla, salt, and milk (1 tablespoon at a time) until smooth and spreadable.
6. Assemble the Cake:
   Place one cooled cake layer on a serving plate. Spread about 1 cup of frosting on top. Add the second layer and frost the top and sides of the cake.

Tips / Storage / FAQs

Tips

• Use room temperature ingredients for even mixing and the best texture.
• Freeze layers before frosting to reduce crumbs and help the cake hold its shape.
• For extra depth, use hot brewed coffee instead of boiling water.

Storage

• Store cake at room temperature, covered, for up to 2 days or refrigerate for up to 5 days.
• To freeze: Wrap unfrosted layers in plastic wrap and freeze for up to 2 months.

FAQs

Can I use a different pan size?
Yes, this recipe works well in a 9×13-inch pan or as cupcakes (adjust baking time accordingly).

What oil works best?
Vegetable oil or canola oil are great choices for moisture and neutral flavor.

Can I use Dutch-processed cocoa?
Stick with natural cocoa powder, as the recipe relies on baking soda for leavening.

Can I make this cake dairy-free?
Use dairy-free milk (like almond or oat) and vegan butter or margarine for the frosting.

Final Thoughts

This Homemade Chocolate Cake is the ultimate no-fail dessert—moist, rich, and deeply satisfying with every bite. Whether you’re baking it for a celebration or just because, it’s guaranteed to be a hit. Don’t forget the scoop of vanilla ice cream on the side!

The Goods

Homemade Chocolate Cake

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Rich, moist Homemade Chocolate Cake with creamy chocolate frosting—an easy, two-layer cake that’s perfect for birthdays, holidays, or anytime dessert cravings strike!

Course Dessert

Cuisine American

Recipes

Cake:

• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 1 cup milk
• ½ cup oil
• 2 eggs
• 2 tsp vanilla extract
• 1 cup boiling water

Chocolate Frosting:

• ½ cup butter softened
• ½ cup cocoa powder
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
• 6 –8 Tbsp milk

Instructions

Prepare the Pans:

• Line two 9-inch round cake pans with parchment paper and lightly grease. Preheat oven to 350°F (175°C).

Make the Batter:

• In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, oil, eggs, and vanilla. Mix until smooth. Stir in boiling water (batter will be thin).

Bake:

• Divide batter evenly between the pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Cool:

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

Make the Frosting:

• In a large bowl, beat softened butter and cocoa powder. Gradually add powdered sugar, vanilla, salt, and milk (1 tablespoon at a time) until smooth and spreadable.

Assemble the Cake:

• Place one cooled cake layer on a serving plate. Spread about 1 cup of frosting on top. Add the second layer and frost the top and sides of the cake.

Notes

Use room temperature ingredients for even mixing and the best texture.

Freeze layers before frosting to reduce crumbs and help the cake hold its shape.

For extra depth, use hot brewed coffee instead of boiling water.