This Easy Chocolate Cake is our go-to when we need a classic chocolate layer cake that turns out rich, soft, and reliable EVERY single time. The batter mixes up in one bowl, bakes into two fluffy 9-inch layers, and the homemade chocolate frosting is smooth, creamy, and perfect for spreading or piping.
This is the cake we make for birthdays, parties, or anytime a chocolate craving hits. It’s simple, it feels special, and it’s the kind of dessert you’ll keep coming back to. It really is the best and easiest chocolate cake recipe.
If you love chocolate cake too and want to feed a crowd, try our Chocolate Sheet Cake. Serve it with homemade Vanilla Ice Cream, and you’ll be in heaven!
Why you’ll love it + Why it works:
- So simple! Easy one-bowl cake batter that’s quick to mix.
- Party perfect. Great make-ahead cake, it stays moist and slices beautifully.
- Boiling water blooms the cocoa. Hot water deepens chocolate flavor and keeps the batter smooth.
- Baking soda + powder give lift. The combo helps the cake rise evenly and stay fluffy.
Easy Chocolate Cake Ingredients
Cake Layers
- All-purpose flour (2 cups): Gives the cake structure so it bakes up sturdy and sliceable.
- Sugar (2 cups): Sweetens and helps keep the cake tender.
- Cocoa powder (¾ cup): Adds rich chocolate flavor.
- Baking powder (2 teaspoons): Adds lift and helps the cake rise evenly.
- Baking soda (2 teaspoons): Helps with rise and creates a soft crumb.
- Salt (1 teaspoon): Balances sweetness and enhances chocolate flavor.
- Milk (1 cup): Adds moisture and helps create a smooth batter.
- Vegetable oil (½ cup): Keeps the cake moist and soft.
- Eggs (2): Binds and give structure.
- Vanilla extract (1 tablespoon): Adds warmth and boosts chocolate flavor.
- Boiling water (1 cup): Blooms cocoa for deeper flavor and creates a silky batter.
Chocolate Frosting
- Butter, softened (½ cup): Makes frosting creamy and rich.
- Cocoa powder (½ cup): Adds chocolate flavor to frosting.
- Powdered sugar, sifted (4 cups): Sweetens and thickens frosting smoothly.
- Vanilla extract (1 teaspoon): Adds flavor and balances sweetness.
- Salt (pinch): Cuts sweetness and makes chocolate flavor pop.
- Half and half (6 to 8 tablespoons): Adjusts frosting to a smooth, spreadable consistency. Or use whole milk.
- optional decorations: sprinkles and birthday candles, frosting flowers, a worded message, beautiful berries, sliced almonds, or chopped walnuts
How to Make Easy Chocolate Cake
PREP. Grease two 9-inch round pans, line with parchment paper, and set aside. Preheat oven to 350°F.
BATTER. Whisk all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Whisk the milk, vegetable oil, eggs, and vanilla extract into the dry ingredients.
- Pour in boiling water and stir everything together.
BAKE. The cake batter will be thin. Pour the batter into prepared round cake pans and bake for 30-35 minutes.
- Let the cakes cool for about 10 minutes in the pan, then invert onto wire racks. Cool completely, level the top of the cakes, and frost with chocolate frosting.
FROST. Beat softened butter, unsweetened cocoa powder, powdered sugar, vanilla extract, and a pinch of salt in a medium bowl until smooth. Add half and half to get it to be the frosting consistency you desire.
- Spread the chocolate buttercream frosting over your cake and add any sprinkles before it sets.
Kristyn’s Recipe Tips
- Line pans with parchment so layers release cleanly, but you can grease and flour the cake pans instead if desire.
- Don’t overbake, pull when a toothpick comes out clean.
- Cool completely before frosting so the frosting doesn’t melt.
- Start with 6 tablespoons half and half, add more a little at a time for the perfect frosting texture.
- For a perfect frosted cake add a thin layer of frosting to coat the crumbs. Let it set, and then add a thicker layer of frosting without worrying that the crumbs will get caught up in it.
- We prefer to line the cake pans with parchment paper,
- Want different variations? Bake in a 9×13 pan for about 30-35 minutes, or make cupcakes and bake for 17-19 minutes.
Easy Chocolate Cake Recipe
Video
Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup boiling water
Chocolate Frosting
- ½ cup butter, softened
- ½ cup cocoa powder
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 pinch salt
- 6-8 tablespoons half and half
Instructions
- Preheat oven to 350°F. Line two 9-inch round pans with parchment paper and spray with non-stick spray.
- Whisk 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 until smooth.
- Divide the batter evenly between the two pans. Bake at 350°F for 30-35 minutes or till a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pans, then invert onto cooling racks. Cool completely.
Frosting
- Beat all ingredients in a bowl until smooth, adding enough half and half to get a spreadable consistency.
- Place one cake on a cake stand or serving tray. Spread about one cup of frosting on the top. Place the other cake on top. Frost the sides and top of the cake with the remaining frosting.
- Serve immediately or cover and let sit overnight.
Notes
- Add a thin layer of frosting to coat the crumbs. Let it set, and then add a thicker layer of frosting without worrying that the crumbs will get caught up in it.
- We use all-purpose flour, however, cake flour can be used instead and helps produce a silkier crumb.
- We prefer to line the cake pans with parchment paper, but you can grease and flour the cake pans instead.
- Bake in a 9×13 pan for about 30-35 minutes, or make cupcakes and bake for 17-19 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Tightly wrap in plastic wrap and place in a Ziploc bag on the kitchen counter for up to 3-4 days, or wrap again with foil and place in the freezer for 6-8 weeks.
Cover and store the cake on the counter for 4-5 days. Once cut, press a piece of plastic wrap directly onto the exposed cake, or cover it with more frosting to prevent drying out. Store for 3-4 days at room temperature.
Place the frosted cake in the freezer for 4-5 hours, or until the frosting is solid. Wrap it tightly with plastic wrap and then again with aluminum foil for 4-6 weeks. Unwrap the plastic wrap, recover it lightly with the foil, and allow the cake to thaw.
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This recipe was originally published February 2019.
Can you make this recipe in a Bundt pan?
Can this be made as cupcakes? It’s an amazing cake!
Absolutely! You can make cupcakes and bake for about 17-19 minutes or until a toothpick inserted in the center come out clean.
This is my go-to recipe for homemade chocolate cake. Perfect every time. I’m trying it gluten free tonight. I’ll let you know how it turns out.
I’m happy it’s been a go to for you! Hope it turns out just as great gluten free, can’t wait to hear how it goes!
Scam. This perfect picture of a slice of cake that’s show is NOT how the recipe actually turns out. Be cautioned. If you are making this recipe for an important occasion I would reconsider.
Sorry it didn’t turn out how you expected. All of the photos on the site are taken of recipes we have tested and made ourselves. We understand how disappointing that can be when a recipe doesn’t turn out as hoped, especially for a special occasion.