This chocolate cake is everything you want in a homemade dessert—soft, moist, and packed with rich chocolate flavor. It’s the kind of cake that feels special but is actually simple to make. With a fluffy texture and smooth chocolate frosting, it’s a great recipe to keep on hand for birthdays, celebrations, or even just a sweet weekend treat.
Why We Love This Chocolate Cake Recipe
You’ll love this chocolate cake because it’s both easy and delicious. The batter comes together in one bowl, and the frosting is ready in minutes. There’s no need to buy a boxed mix when you can whip up this homemade version with ingredients you probably already have.
This cake is rich but not heavy. It’s moist, thanks to the buttermilk and oil, and the flavor is deep because of the cocoa powder and boiling water (or coffee). You’ll also appreciate how versatile it is. Whether you want a layered cake, a sheet cake, or cupcakes, this recipe can do it all.
Another great reason to love it? The chocolate frosting. It’s smooth, creamy, and perfectly sweet without being too much. Together, the cake and frosting make a classic dessert that always impresses.
Ingredients about Chocolate Cake
For the chocolate cake:
- 2 cups granulated sugar (400g)
- 1 ¾ cups + 2 tablespoons all-purpose flour (235g)
- ¾ cup unsweetened cocoa powder (64g)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup buttermilk (227g)
- ½ cup oil (vegetable or canola, 99g)
- 2 teaspoons vanilla extract
- 1 cup boiling water or hot coffee (237g)
For the chocolate frosting:
- ½ cup melted butter (113g)
- ⅔ cup unsweetened cocoa powder (57g)
- 3 cups powdered sugar (360g)
- ⅓ cup milk (83g)
- 1 teaspoon vanilla extract
How to Make Chocolate Cake Directions
Start by preheating your oven to 350°F (180°C). Prepare two 8-inch round cake pans by lining them with parchment paper and spraying with non-stick spray. This step helps the cakes release easily once baked.
In a large mixing bowl, stir together the dry ingredients: granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix until everything is well combined and there are no lumps of cocoa.
Next, add the eggs, buttermilk, oil, and vanilla extract. Use a whisk or electric mixer to blend everything until smooth. Pour in the boiling water (or hot coffee) and stir gently. The batter will be thin — that’s what makes the cake moist and soft.
Divide the batter evenly between your prepared pans. Tap the pans gently on the counter to remove any air bubbles. Bake the cakes for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, let the cakes cool in the pans for 10 minutes. Then run a knife around the edges and carefully transfer the cakes to a wire rack. Let them cool completely before frosting.
Make the chocolate frosting:
In a bowl, combine the melted butter and cocoa powder. Stir until smooth. Add the powdered sugar one cup at a time, alternating with the milk. Stir after each addition until the frosting becomes fluffy. Add the vanilla extract and mix again until smooth and spreadable.
Assemble the cake:
Place one cake layer on a plate or cake stand. Spread a generous amount of chocolate frosting over the top. Add the second cake layer and frost the top and sides of the cake with the remaining frosting. Use a spatula to smooth the surface or create swirls for a homemade look.
Now your chocolate cake is ready to slice and enjoy.
How to Serve Chocolate Cake
To serve this chocolate cake, use a clean, sharp knife to cut neat slices. For an extra touch, serve each slice with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream.
If you’re serving this at a party, you can dress it up with chocolate shavings, sprinkles, or a dusting of powdered sugar. But even without any extras, it looks and tastes amazing.
This cake works well as a birthday centerpiece, dessert after dinner, or something sweet to enjoy during the weekend. It stays moist and flavorful, so you can serve it the next day without worrying about dryness.
Expert Tips: Chocolate Cake
- Use room temperature eggs for better mixing and even baking. If you forget, soak them in warm water for 5 minutes.
- Measure ingredients carefully. Especially the flour and cocoa — too much can make the cake dry.
- Don’t skip the parchment paper. It helps release the cake cleanly from the pans.
- If using hot coffee instead of boiling water, the cake will have a deeper chocolate flavor, but it won’t taste like coffee.
- Mix the batter until smooth, but don’t overdo it. Overmixing can make the cake tough.
- Let the cake cool completely before frosting. Warm cake will melt the frosting and make it slide.
- Store frosting in the fridge if you make it ahead, and re-whip it before using to bring it back to a fluffy texture.
- For cleaner slices, wipe your knife between cuts.
How to Store Chocolate Cake
Once the cake is frosted, cover it with a cake dome or place it in an airtight container. Store it at room temperature for up to 2 days, or in the fridge for up to 5 days.
If storing in the fridge, let it sit at room temperature for 30 minutes before serving so the frosting softens.
You can also freeze the unfrosted cake layers. Wrap each one in plastic wrap and place them in a freezer bag. They’ll stay fresh for up to 3 months. Let them thaw at room temperature before frosting and assembling.
Variation of Chocolate Cake
There are so many ways you can change up this chocolate cake recipe:
- Sheet Cake: Pour the batter into a 9×13-inch pan and bake for 35–40 minutes. It’s great for casual gatherings and easy to serve.
- Cupcakes: Use a muffin pan with paper liners. Fill each about two-thirds full and bake for 22–25 minutes. Makes 24–30 cupcakes.
- Bundt Cake: Use a 12-cup bundt pan. Grease it well and bake for 50–55 minutes. Cool for 15 minutes before turning it out.
- Dairy-Free: Use almond milk instead of buttermilk and milk in the frosting. The result is still moist and rich.
- Gluten-Free: Replace the flour with a 1:1 gluten-free baking blend. Follow the rest of the steps as written.
You can also try different frostings, like peanut butter, cream cheese, or whipped chocolate ganache, depending on your taste.
FAQ — Chocolate Cake
Can I use hot coffee instead of boiling water?
Yes, and it’s a great option. The coffee brings out the chocolate flavor even more. You won’t taste the coffee itself.
What can I use instead of buttermilk?
You can make your own by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
Why is my cake batter so thin?
That’s normal. A thin batter results in a moist, tender cake. Don’t be tempted to add extra flour.
How can I make this cake ahead of time?
Bake the cake layers and let them cool. Wrap tightly and store in the fridge or freezer. Make the frosting and store it separately. Assemble the cake on the day you plan to serve it.
Can I freeze the frosted cake?
Yes, but make sure it’s wrapped well to prevent freezer burn. Thaw in the fridge overnight, then bring to room temperature before serving.
What size pans should I use?
This recipe works best with two 8-inch round pans. You can also use a 9×13 pan or a bundt pan with adjusted baking times.
Can I make this cake without eggs?
You can try using egg substitutes like applesauce or flax eggs, but results may vary. The cake may be slightly denser.
Chocolate Cake
Equipment
- 8-inch Round Cake Pans
- Mixing Bowls:
- Whisk or Electric Mixer
Ingredients
- 2 cups granulated sugar (400g)
- 1 ¾ cups all-purpose flour (235g)
- 2 tablespoons all-purpose flour
- ¾ cup unsweetened cocoa powder (64g)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk (227g)
- ½ cup oil vegetable or canola (99g)
- 2 teaspoons vanilla extract
- 1 cup boiling water or hot coffee (237g)
- ½ cup melted butter (113g)
- ⅔ cup unsweetened cocoa powder (57g)
- 3 cups powdered sugar (360g)
- ⅓ cup milk (83g)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and prepare two 8-inch round cake pans by lining with parchment paper.
- In a large mixing bowl, combine granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix until well combined.
- Add eggs, buttermilk, oil, and vanilla extract. Blend until smooth. Pour in the boiling water (or hot coffee) and stir gently; the batter will be thin.
- Divide the batter between prepared pans and tap gently to remove air bubbles. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and transfer to a wire rack to cool completely.
- For the frosting, combine melted butter and cocoa powder in a bowl. Stir until smooth, then gradually add powdered sugar and milk, alternating between each.
- Add vanilla extract and mix until smooth and spreadable.
- Place one cake layer on a plate, spread frosting on top, add the second layer, and frost the top and sides of the cake.
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