Easy Chocolate Cake

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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 350Β° 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.

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

RECIPE FAQ

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

4.98 from 44 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 Kara Cook

Ingredients

  • 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

Instructions

  1. Line two 9" round pans with parchment paper and spray with non-stick spray. Preheat oven to 350Β°.

  2. Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.

  3. Whisk in the milk, oil, eggs, and vanilla till smooth. Stir in the boiling water, mixing till smooth.

  4. Divide batter evenly between the two pans. Bake at 350Β° 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.

  5. 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.

  6. For frosting, beat all ingredients in a bowl till smooth, adding enough milk to get a spreadable consistency.

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.

More by Kara

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Comments

  1. It’s just me and my husband so I cut the recipe in half, cut the baked cake in half, filled it with blackberry jam, frosted it and decorated with sliced almonds! It’s fantastic!

    1. 5 stars
      OMG! Made this recipe today and it was so good. Very moist and love the frosting. Definitely will be making for my kids birthdays. It’s better than the store bought ones

    1. I have not tried this specific recipe as cupcakes, but usually the bake time is anywhere between 18-23 minutes, so I would start with 18, then you can add a couple minutes at a time πŸ™‚

  2. 5 stars
    THIS WAS A GREAT RECIPE. I WILL DEFINITELY MAKE THIS AGAIN FOR SOMEONES BIRTHDAY. the cake was so moist and flavourful and the frosting was so delicious, i have nothing bad to say at all. I ran out of vanilla extract so i used the same amount of brewed coffee instead and it turned out fab.

  3. I’d like to say I love your post and that your cake is gorgeous. I have picked this as my first cake to bake and I am super scared. What is the difficulty level of this for a cake novice on a scale from 1-10 would you say? I’d like to make the layers a few days ahead and freeze them. ANy additional advice on this? Also, is frosting the night before and refridgerating it over night going to still be delicious. I will accept any and all advice you might want to offer me on this.

    thank you kindly
    Nicole

  4. 5 stars
    This is The best CHOCOLATE cake and frosting ever ! Thanks so much fOr This recipe, I also love your cinnamon coffee cake recipe i make it all the time for my family πŸ’– Thanks for the yummy Recipes

  5. 5 stars
    This is my favorite chocolate cake recipe. Mosist and just the right amOunt of sweetness. My family loved it. Thank you!

  6. 5 stars
    Made this for my sisters birthday. Except I m them as cup cakes and bake for 15 minutes.
    Love, love, love this recipe. This will now be my go to cake recipe from now on.
    My sister liked it so much that she asked me for the recipe.

      1. 5 stars
        I am now going to make the cake and make a raspberry filling to put between the layers. This will be for my boyfriends birthday.

  7. 5 stars
    This RECIPE is delicious and this website Has options to change the amount of servings. Chocolate is the best flaVor and this is the best chocolate cake. Without this RECIPE my life would not be complete!

  8. I’m MID-bake right now. First, this appears to be taking longer than 35 min. Also, the photo doesn’t show the parchment paper. My RECTANGULAR piece of parchment paper is all bunched up along the sides of my round pan. I feel like I’m doing this wrong. I’m a novice baker.

    1. This recipe is from a contributor, but when I have to line round pans, I will cut the parchment into strips then lay one inside & the other one going the other way. Does that make sense? I am sure you aren’t doing anything wrong πŸ™‚ How did it turn out?

  9. 5 stars
    So good!! I used Boiling coffee rather than water. This RECIPE was so simple, probably the best home made caje i have ever made.

  10. Did you use unsweetened cocoa? I have ghirardelli sweet ground cocoa. On package says to cut sugar by half cUp if Recipe calls for unsweetened cocoa.

  11. Hi, I have 2 questions:
    1. Can I use a 10 inch roubd pan instead? Or is there any conversion recipe for 10inch pan?

    2. Is vanilla same as vanilla essence?

    Thank you

  12. 5 stars
    I love this recipe. I made it one night for a dessert after Dinner and it was gone the next night and there were only 3 people eating it except for the first night Ihere was a couple extra people we had over for supper that had 2 pieces for dessert.

  13. 5 stars
    This was a very simple recipe using on- hand ingredients. Yet it tasted professional. I will definitely Be making this again.

  14. 5 stars
    Easy to make, and even easier to eat. This recipe is delicious, not bitter and not too sweet. Everything came out exactly how it should. Another reliable recipe from lil Luna!

  15. 5 stars
    I’m a sucker for a good chocolate cake, but I’m also a pretty tough critic. This one did not disappoint! So easy, made with ingredients I almost always have on hand, and so incredibly delicious! Two thumbs up! I’m adding this one into my tried and true list for sure!

  16. 5 stars
    OMG I made your cake the chocolate one to the letter and it came out delicious light Airy moist and the icing as well I just added a little coffee to my icing nevertheless you are a baking genius thank you for sharing

  17. Baked this today, used 8” pans as thats what we have. The finished cake is quite raised in the middle and if i cut that Off to level it will be very thin. I haVe no idea why this is all in caps by the way! ant idea what we did wring with cake?

  18. 5 stars
    I usually don’t bake cakes – too complicated for me, but this one was so easy to make! My family loved it! ❀️

  19. 5 stars
    Super easy with pantry staples! My eleven year old DAUGHTER made It and Our family of eight loved it.

  20. 5 stars
    I made this cake for our sunday dinner today and ut was so Yummy! Very easy to put together and so moist and flavorful!

  21. 5 stars
    This was a really good and really easy recipe. I especially liked that I could mix the ingredients with a whisk. The frosting was a little rich but it was all really good together AND the cake was super moist!

  22. 5 stars
    Made this tonight with my 8 year old–so good! It was simple, moist, and perfectly chocolatey! Ours did sink a little in the middle, but once frosted you couldn’t even tell. We’ll make this again!

  23. Hi i would like to ask a question. When you say sugar… do you use granulated sugar or Castor sugar please?

    Thanks!

  24. 5 stars
    This is my go-to chocolate cake Recipe. It is so easy to make and i always have the ingredients in my house. Easy to follow directions make this great for my kids to follow when they want to help in the Kitchen.

  25. 5 stars
    Made this with GF flour and it was amazing! Used bob red mills 1:1. I Did use an extra Egg because of it being gf. Came out moist and fLuffy. So good and easy to make!

  26. 5 stars
    I baked this cake for mother’s day and everyone loved it,it was gone in two days!
    Can i bake this without the coco powder and add more flour inplace of the coco?i am trying to make this a white chocolate cake instead of milk.-
    thankyou

  27. 5 stars
    I loVe this recipe! I have made it Into a Two tier cake and i just recently made it into cupcakes. It makes 36 cupcakes and i Only had to cook them for sixteen minutes! I’m also in central/easter colorado and i removed 4 tbsp of sugar to INSURE they wouldn’t fall in the middle. I did a very Yummy vanilla buttercream on top and They turned out perfect! Will continue to use this recipe for years to come!!