Easy Chocolate Cake

Delicious Two Layer Chocolate Cake with homemade chocolate frosting. This cake is simple, perfectly moist and the homemade chocolate frosting is simply divine!

You can’t beat a slice of chocolate cake served with ice cream. If you love chocolate cake, you’ll also love our classic chocolate sheet cake and our flourless chocolate cake.

Homemade Chocolate Cake on Cake Stand

a family fav – homemade chocolate cake

We love dessert, and especially cake which is why we have so many cake recipes here on the site (have you tried our Cream Puff Cake and Favorite Sheet Cake recipes?!)

I’ve tried several made from scratch chocolate cake recipes over the years, and I finally found a winner! I prefer cakes that are dense and tender, more like brownies than cake from a cake mix. This homemade chocolate cake was perfectly fudgy and moist.

Another thing I love about this cake recipe is that it calls for simple ingredients that I always have on hand. Nothing beats being able to make one of your favorite cakes without having to run to the store for ingredients.

How to Make Chocolate Cake

How to make chocolate cake

You don’t even need a mixer for this cake, a whisk will do just fine.

DRY INGREDIENTS. You whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a mixing bowl.

ADD WET INGREDIENTS. Then whisk in milk, oil, eggs, and vanilla. To finish it off, you pour in a cup of boiling water and stir everything together.

BAKE. You will end up with a very thin better. Pour the batter into two well greased 9″ round pans that have been lined with parchment paper. Bake at 350° for 30-35 minutes.

COOL. Let the cakes cool for about 10 minutes in the pan, then invert onto cooling racks. Cool completely and frost with chocolate frosting.

Chocolate Cake Frosting Recipe

the buttermilk Frosting

It’s hard for us not to make a delicious buttercream chocolate frosting for this cake. It’s the perfect touch that takes the cake to a whole new level of delicious-ness. These are the ingredients needed to make the frosting:

  • butter
  • cocoa powder
  • powdered sugar
  • vanilla
  • salt and milk

Again – ingredients we almost always have on hand. The frosting is best when the butter is already softened. Once it is, beat all the ingredients in a small bowl until smooth. You can add or take away milk to get it to be the frosting consistency you desire.

Spread  this delicious frosting over your cake and add any sprinkles before it sets up.


How to store Chocolate Cake? If the cake is baked but unfrosted, it’s best STORED when tightly wrapped in plastic wrap and then placed in a Ziploc bag and stored on the kitchen counter for up to 3-4 days. This can be extended placing it in the fridge for an extra day.

You can also FREEZE these layers if needing to use later than 5-6 days. If already frosted, you can cover and keep on the counter for up to 5 days or in the fridge for up to a week, but you will need to cover the cake to keep from drying out.

How to freeze chocolate cake? As mentioned above, you can freeze cake layers unfrosted by wrapping tightly in aluminum foil or Saran Wrap, placing in a freezer safe bag and then freezing for up to 4-6 months. If frosted, you can still freeze your cake.

To do this, we recommend placing the cake on a cookie sheet, unwrapped and placing in the freezer for about 4 hours. Take out and wrap in plastic wrap followed by a layer of aluminum foil. This can also stay in the freezer for up to 4-6 months. Let defrost in fridge over night before enjoying.

Easy Chocolate Cake Recipe Slice

We love this homemade chocolate cake with chocolate buttercream frosting. It really can’t be beat!

For more chocolate cake recipes, check out:

Chocolate Cake Recipe

4.93 from 89 votes
Delicious Two Layer Chocolate Cake with homemade chocolate frosting. This cake is simple, perfectly moist and the homemade chocolate frosting is simply divine!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings 12
Calories 562 kcal
Author Lil' Luna


  • 2 cups all purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup milk
  • 1/2 cup oil
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup boiling water

Chocolate Frosting

  • 1/2 cup butter softened
  • 1/2 cup cocoa powder
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 pinch salt
  • 6-8 Tbsp milk


  • Line two 9" round pans with parchment paper and spray with non-stick spray. Preheat oven to 350°.
  • Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
  • Whisk in the milk, oil, eggs, and vanilla till smooth. Stir in the boiling water, mixing till smooth.
  • Divide batter evenly between the two pans. Bake at 350° for 30-35 minutes or till toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then invert onto cooling racks.
  • Cool completely. Place one cake on a cake stand or serving tray. Spread about a cup of frosting on the top. Place the other cake on top. Frost sides and top of the cake. Serve immediately or cover and let sit overnight.
  • For frosting, beat all ingredients in a bowl till smooth, adding enough milk to get a spreadable consistency.


Like this Recipe?

Pin it now!

Pin It NowPin It Now

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Pumpkin Delight Dessert

3 hours 35 minutes

4.88 from 99 votes

Graveyard Dirt Cake

3 hours 10 minutes

5 from 5 votes

Chocolate Spider Trifle

10 minutes

4.91 from 11 votes

Chocolate Oreo Spider Cake

40 minutes

5 from 6 votes

Halloween Cookie Cake

19 minutes

5 from 5 votes

Halloween Sugar Cookie Cake

24 minutes

5 from 6 votes

About the Author

Kara Cook

Hi! I'm Kara from Creations by Kara, and I'm addicted to creating pretty and yummy things. I love sharing home decor ideas, DIY projects, tasty recipes, and simple tips! I hope that I am inspiring women everywhere to use their creativity to build a better life.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    This was the first time I ever baked a cake from scratch.
    Your instructions were very easy to follow making my cake turn out a smash!
    I baked this for or my in-laws (one who’s a chocoholic 😁) Everyone loved it, it turned delicious 🤤!
    I am ready to bake more now!
    Thank you


    1. Yay! You’re welcome! So glad you all enjoyed the chocolate cake. It’s a yummy one! And yes, keep up the baking. I’m sure you will be amazing at it!

  2. Hi, would the baking time or temperature need to be adjusted if I’m baking the cake in a single tin ? Don’t have 2 pans of the same size so planning to slice the cake in two equal portions.

    1. Yes! It definitely would. What size of pan are you planning on using? A little rule of thumb, you want to make sure to only fill the pan about 2/3 full to leave room for the cake to rise. Another way to bake this cake is in a 9X13 pan and then just spread the frosting on top. Baking time should be similar since both pans would be 9 inches deep, but just keep an eye on it and start checking for doneness 10 or so minutes early, just to be sure.

      1. The powdered sugar was a bit much (the frosting was a little too sweet) , but other than that it was great!

        1. Thanks for your feedback! Glad you mostly enjoyed it.:) You could definitely cut down on the sugar or even add a pinch of salt to counteract the sweetness.

  3. 5 stars
    Made this for my daughter’s birthday and everyone loved it. It was by far the best cake I’ve ever made!

  4. 5 stars

    1. They say it is about 1/16 tsp. But since most measuring spoons aren’t that small, I just literally grab a pinch of salt and it works!

    1. I have never tried adding chocolate, but you could certainly try. I’d recommend using mini chocolate chips or finely chopped chocolate chunks so that they don’t sink to the bottom of the batter. You can also try tossing them in a bit of flour before folding into the batter. That may help them not sink too. Not sure how much… that’d totally be a personal preference thing. However much extra chocolate you enjoy. You’ll have to let us know how the cake turns out if you add extra chocolate! 🙂

  5. Hi,
    If you could add the (Gram) too when you say cup it would be easy for us living in France. The cups are not always the same size that’s why :(.

    We use grams as unit. So I don’t know how puch is a cup. Can you tell me please ? Thanks.

    1. Hi! Thanks for the feedback. I would recommend looking online for a cups to grams conversion chart and you should (hopefully) be able to figure out the amount in grams. I know amounts can change depending on density/volume too, so that’d be my recommendation. 🙂

  6. 5 stars
    Absolutely my new go to chocolate cake recipe! It is so delicious and everyone raved about it! The only thing I did differently was I used Bob’s Red Mill one to one gluten free flour. The cake is moist and the flavor is fantastic! I was a little nervous with how runny it was when I put it in the oven but I just went with it and so glad I did, it came out perfect!

    1. Hooray!! I’m so glad you enjoyed the chocolate cake. And great to hear about the gluten free flour too. Thanks for sharing!

  7. I’ve made this once and it was DELISH!
    I’d like to try it with almond milk, have you ever tried a Dairy free milk with this recipe?

    1. I’m so glad you loved the cake!! I haven’t tried this recipe with almond milk, but if you do, you’ll have to let us know how it turns out.

  8. This is my go to chocolate cake recipe! It is so delicious! I’m looking for some advice though on how to turn this into a two tier cake? I’d like two 9” layers and two 6”. Any suggestions?

See More Comments