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Our easy chocolate cake recipe is topped with a delicious chocolate frosting and is made with pantry staples.
The Easiest Chocolate Cake
This is our FAVORITE chocolate cake recipe!!!
We love dessert, and especially cake! There are a few kids who choose chocolate cake for their birthday treat every year (who can blame them?). We’ve tried several made-from-scratch chocolate cake recipes over the years, and we finally found a winner that is the tastiest and easiest of all!
This easy chocolate cake recipe is a family favorite that is so soft, delicious, and MOIST. If you love chocolate cake too, you’ll also love our Chocolate Sheet Cake. Serve it with homemade Vanilla Ice Cream, and you’ll be in heaven!
WHY WE LOVE IT:
- Pantry staples. This easy chocolate cake calls for simple ingredients that we always have on hand so it can easily be made without a trip to the store!
- Best chocolate cake. It is fudgy and moist – just the way a chocolate cake should be!
- Party perfect. You can’t beat a slice served with Ice Cream!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 30 minutes
COOL TIME: 10 minutes
Cake Layers
- 2 cups all-purpose flour – or cake flour for a silkier crumb, see How to Measure Flour
- 2 cups sugar
- ¾ cup cocoa powder – Since the recipe also uses baking powder, you can use natural or Dutch-processed cocoa powder.
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil – or canola oil
- 2 large eggs – room temperature
- 1 tablespoon vanilla extract
- 1 cup boiling water
Chocolate Frosting
- ½ cup unsalted butter, softened – see How to Soften Butter Quickly
- ½ cup unsweetened cocoa powder – natural or Dutch process cocoa
- 4 cups powdered sugar (confectioners’ sugar) – sifted to remove clumps
- 1 teaspoon vanilla extract
- 1 pinch salt
- 6-8 tablespoons half and half – or whole milk
- optional decorations – sprinkles and birthday candles, frosting flowers, a worded message, beautiful berries, or sliced almonds or chopped walnuts
How to make Easy chocolate cake
- PREP. Grease two 9″ round pans, line with parchment paper, and set aside. Preheat oven to 350°F.
- BATTER. Whisk 2 cups all-purpose flour, 2 cups sugar, ¾ cup cocoa powder, 2 teaspoons baking powder, 2 teaspoons baking soda, and 1 teaspoon salt in a large bowl.
- Whisk in 1 cup milk, ½ cup vegetable oil, 2 eggs, and 1 tablespoon vanilla extract.
- Pour in 1 cup of boiling water and stir everything together.
- BAKE. The cake batter will be thin. Pour the batter into greased 9-inch round cake pans lined with parchment paper. Bake at 350°F for 30-35 minutes.
- COOL. 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.
Make It Into Cupcakes
Add cupcake liners to a muffin tin and fill to about ⅔ full. Bake for 17-19 minutes. Makes about 24-30 cupcakes.
The Frosting
- BEAT. Beat ½ cup softened butter, ½ cup unsweetened cocoa powder, 4 cups powdered sugar, 1 teaspoon vanilla extract, and 1 pinch salt in a medium bowl until smooth. Add 6-8 tablespoons half and half to get it to be the frosting consistency you desire.
- FROST. Spread this delicious frosting over your cake and add any sprinkles before it sets.
PRO TIP: Add A Crumb Coat
Add a thin layer to coat the crumbs. Let it set and then add a thicker layer of frosting without worry that the crumbs will get caught up in it.
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Easy Chocolate Cake Recipe
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.
Video
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 in the wrap again with foil and 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.
Super yummy! However, my cakes sunk in the middle :(. Not sure why. I checked them at 28 minutes and they were sunk in. Tooth pick checked the centers and it came out clean. Any suggestions? The batter was also super thin is v that correct?
Great recipe! Nothing needs changed or tweaked. Thank you!
This is one of the best recipes! I use this recipe all the time.
Hi there. I just had to write a review about this cake. I made this for my cousins birthday and I was able to try it and this is a good chocolate cake full of flavor. I will make this cake whenever a chocolate layer cake is requested. I have made many of your recipes and they always come out delicious. Thank you so much for sharing your recipes.
Can I put in the pans without the parchment paper
Can I use avacado oil instead of vegetable?
CanI make this recipe into a bundt cake?
Yes you can! We also have a specific recipe for a chocolate bundt cake you can check out too. https://lilluna.com/chocolate-bundt-cake/
I made this cake for my granddaughter’s birthday party and it was amazing! I’ve never been totally satisfied with home made cakes because they are so dense and heavy. This cake was so moist and not dense at all! I will keep this recipe for future cake making.
Can I make this in a 13×9 pan? How long would I bake it?
I hope I can use a 13×9 pan????
I just tried this recipe! Soooooo good!
This is not only the easiest chocolate cake, but also is the tastiest. My go to chocolate cake. I have not tried the frosting but if it’s anything like the cake I’m sure it’s yummy.
This was very easy for me! And it tasted delicious
My mom has food allergies and this was the most moist and thick cake we have made for her without her allergy. And it takes a bit longer than 10min.
We loved it
My favourite go to chocolate cake recipe and my family love it!
Loved this recipe! My husband said it was the best cake I had made in a while. Had all the ingredients on hand which made it a great go-to. This will be my staple chocolate cake recipe moving forward. I appreciated that it didn’t call for espresso powder. I will say that the buttercream was sweet, so if you aren’t a fan of overly sweet frosting, just go lighter on your frosting on the top and sides.
So glad to hear you loved the cake! Thanks for giving it a try!
This taste like your basic grocery store bday cake. Which I do not personally enjoy. If you like a more chocolatey cake, add more coco powder. It was also difficult to get out the pan, I have baking experience and definitely let it cool sufficient before removing from the pan. Also, had a problem frosting the cake, it was a bit grumbly and I used a light vanilla buttercream.
I do a lot of baking and this recipe is so easy to make and absolutely scrumptious!! Thank you for a wonderful recipe!
You’re welcome! So glad you loved the cake!
What should you do if you add a little too much water?
I would add a bit more flour, tablespoon at a time until you get the right consistency.
Hi, how much should I bake the cake more if I have 23 cm pans not 22cm??
You’d probably cook it for about the same time. I’d just check when the time is up and if a toothpick comes out clean, it’s ready! If not, leave it in for a few more minutes.
This recipe for is so easy to make and tastes so delicious!!
i personally didn’t really like this cake it was very dry for me and not the best and none of my family members really like it .
Thanks for the honest feedback and for giving the recipe a try!
Try using full-fat yogurt instead of milk if you want it to be more moist/ a little tangy!
This was so good and successful! All I want to say is WOW! Please try this recipe!
Best recipe! Easy & delicious.
Is the frosting a buttercream frosting? is it good to pipe frosting with? Trying to make my daughter’s cake and wanted to pipe the borders of the cake as well as some cupcakes.
This is so good! It’s been my go-to for chocolate cakes for the past few years and it never disappoints. I’m planning to make it in a 9×13 pan for a kid’s birthday party — any changes to the cook time or measurements that you’d suggest?
So easy, moist, and yummy!! Thank you!! 🙂
Do you have to use parchment paper in the pans for this cake.
Jackie
I would recommend using it. It helps ensure that the cake comes out clean and doesn’t stick to the pan at all on the bottom.
This cake was easy enough my sweet 10 year old made it and insanely tasty and moist! It is getting saved in the permanent recipe file. Thanks a ton!
I just got a stand mixer and wanted to try it out. This cake was perfect. Yum!
The best instructions and tips I have ever seen. Thank you so much.
This cake is amazing. I didn’t use the frosting but this is my “go to” chocolate cake recipe.
I have to admit my favorite part is the chocolate frosting. I find myself coming back to make it for other baked treats.
This cake is absolutely delicious!! It’s so moist & chocolate-y!! I take this to my in-laws all the time. It’s a requested dessert!
My family loves chocolate cake and this recipe is so delicious & so easy! Thanks for the great recipe!
This cake is moist and so delicious! It was easy and turned out so pretty!
I love a good chocolate cake, and this one is delicious!!
The best part about the recipe is the frosting! It’s divine!
Followed directions to the letter. Cake never baked. Instead it came out a liquidy mess
I make this as a sheet cake so much easier. I also substitute very hot strong coffee for the boiling water. I top with a whipped cream frosting. So yummy
Thanks for sharing what you do! So glad you enjoy the cake!
Me and my friend attempted to make this. The cake part was pretty easy, with a few accidents lol, but the icing didn’t turn out so well. We used regular sugar instead of powdered sugar and it was grainy! Still good though, my friend didn’t like it lol. We added too much batter when we where putting it the cupcake molds so it over flowed. We used the rest of the batter to make a mini cake, it fit perfectly. The cake overall was good. Making this was so fun and I want to try this recipe again the right way, lol.
Yes, you’ll have to try it again with the powdered sugar… not grainy at all with that. I’m glad you still enjoyed it!! Thanks for giving the recipe a try.
If you don’t have powdered sugar, just put regular sugar in the blender for a bit. Not perfect, but better than granulated!
Made mini cupcakes using this recipe! Nothing it rave reviews! I wish you had an easy vanilla cake and an easy yellow cake recipe to go along with this one.
I have made the cake before, and it was delicious! I would like to try it again, but as cupcakes, how long would I need to bake them for and how many cupcakes can this recipe provide?
If making this as cupcakes, I’d say it’ll make around 24. I’d suggest baking 350 for 18-22 minutes, but start checking around 18. You can always add more time if you need.
Wonderful! Thanks for the advice! 😀
It worked wonderfully
So so happy to hear that!
I whipped this up after work for my daughter’s birthday. It was quick and super easy….and delicious! I used 8″ pans and it still worked very well
Thanks for sharing! Glad the 8 inch pans worked well for you too.
this was a good cake
Thank you so much! I’m glad you enjoyed it! 🙂
So easy yet so delicious!
Thank you very much for the recipe.
You’re welcome!!
This is the best cake I’ve made and I’ve used it several times now and it’s so moist and delicious
Yay! I’m so glad you love the cake!
The best chocolate cake I ever made! Thank you for this recipe. Easy and delicious!
You’re welcome!! I’m so glad you enjoyed the cake!
Can you make this as cupcakes?
You bet! You’ll just want to reduce/adjust the baking time. Cupcakes are done when you insert a toothpick and it comes out clean/just a few crumbs.
I absolutely love this recipe I have you used it dozens of times. I even substitute the water with coffee to add an extra depth to the cake! Thank you so much for this wonderful recipe!
I loved it it turned out amazing, but it needed to cook for an extra 1 min, Thanks for the recipe.
You’re welcome!! So glad you enjoyed the cake recipe!
Made this for my husband’s birthday today. The cake is lovely, moist, and has a well-balanced flavor using Nesley’s chocolate powder. The frosting recipe is very too sweet, though. Four cups of sugar is twice as much as we needed here. I filled the cake with fresh roasted pumpkin puree and covered it with a chocolate ganache of my own instead of using your frosting. A big hit with the family, and THANK YOU for the basic recipe! 🙂
You’re welcome! I’m glad you enjoyed the cake. Thanks for sharing what you did!
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?
I’m so glad you love the cake recipe!! One recipe yields two 9 inch cakes. I haven’t tried doing it with tiers, but I’m thinking if you wanted to add 2 6 inch cakes, you could probably half the recipe and it would fill the two 6 inch cake pans? You’ll have to let us know how it turns out if you make the two tiers! So fun!
Riki,
One thing we’ve done is to put a cardboard round support between the tiers; but you can’t cut or eat it and would have to be warned that it was there. You can also use plastic straws or dowels inserted vertically to help stabilize the tiers. Even with this additional support, you might have trouble stacking four of these cakes into two or four tiers because of how moist they are. The bottom tier may collapse like quick sand under the weight of the top tier, especially if the filling is very moist or watery, like fresh fruit, for example. Recommend you not add any more moisture to the cake with your filling or you can almost guarantee that it won’t stand up.
Good luck!
how many cupcakes will this recipe makeD
It should make about 24.
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?
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.
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!
Hooray!! I’m so glad you enjoyed the chocolate cake. And great to hear about the gluten free flour too. Thanks for sharing!
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.
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. 🙂
Weights are different for 4 ounces of wet against 4 ounces of dry ingredients. Here are the conversions for each:
Wet ingredients: 1 US cup (c) of liquid = 240 milliliters (mL) or 240 grams (g).
Dry ingredients:
256 grams of flour – 2 cups
402 grams of white sugar – 2 cups
96 grams of chocolate powder – 3/4 cup
U.S. Metric
1/4 teaspoon 1.42 grams
1/2 teaspoon 2.84 grams
1 teaspoon 5.69 grams
1/2 tablespoon 8.53 grams
Bonne chance et bon appetit!
Can one add chocolate pieces to the cake mixture? If so how much?
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! 🙂
How much is a pinch of salt
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!
OMG BEST CAKE EVER!! THIS IS THE FIRST CAKE IVE EVER MADE AND TASTED LIKE A STORE BOUGHT PROBABLY EVEN BETTER. I’m not a frosting person but this was the PERFECT frosting not creamy not sugary!I AM DEFINETLY GOING TO MAKE THIS CAKE AGAIN AND TELL MY FRIENDS ABOUT THIS! ALSO FREE PALESTINE 🇵🇸
I’m so glad you loved it so much! Thanks so much for trying the recipe. 🙂
I’ve made this recipe several times and it’s a hit every single time.
What kind of oil do you use?
I typically use canola oil, but you could use vegetable oil or coconut oil too.
Haha thanks for asking this, I was scrolling through trying to find the answer 🙂
Yay! So happy to hear the cake is a hit for you!
Made this for my daughter’s birthday and everyone loved it. It was by far the best cake I’ve ever made!
Oh that’s so great to hear!! Glad the cake was a hit! Thanks for sharing.
OML SO GOOOODDDD
Thank you! I’m so glad to hear you liked the cake!!
The powdered sugar was a bit much (the frosting was a little too sweet) , but other than that it was great!
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.
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.
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.
Nine inches Deep??? That’s 9-inch diameter in all my cookbooks, and about three inches deep. The baking times were the same in my oven, but if doing cupcakes, it’s 12-15 minutes at 350F instead of 30-35 minutes.
Easy and delicious! I substituted the boiling water with coffee and it was awesome!
That sounds like a fun twist. Glad to hear that you enjoyed the cake!!
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
Donna
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!
Excellent, easy cake. I added a little maraschino liqueur to the frosting which gave it just a hint of cherry. Fantastic, will make again.
A hint of cherry sounds delicious for this cake. I’m so glad you loved it!
This cake is so easy to make and so delicious!! Very moist and very yummy! Everyone loved it. This will be the only chocolate cake I will ever make!
Awe, that makes me so happy to hear that you liked it so much! Thank you!
Beautiful recipe. God bless you.
Thank you so much! I’m so glad you enjoyed it!
This was my first time making a cake from scratch. I added a few tablespoons of raspberry jam, and it turned out great!
Raspberry jam sounds like a delightful addition! Thanks for sharing!
5 stars bc it’s still in bake mode but even if it’s not good it’s my fault. (Also bc this is the only recipe I found that doesn’t require sour cream or buttermilk!) I used hot but not boiling water and cake flour (bc that’s all I had besides bread flour) and I read belatedly on the box that with cake flour it is recommended to use butter and not oil. I’ll let you know how it turns out!!
Yes I would love to know how it turns out! Thanks so much for trying it!
How would you incorporate coffee into this recipe? It’s my moms birthday and she loves chocolate coffee cakes!
That’s a great question! I personally have not tried. I’ve heard some use it in place of milk or at least half the amount of milk & the other half coffee, but I can’t say for sure.
I made this cake tonight for a birthday tomorrow. I cut just a little of the raised top off to level it and it is absolutely delicious! I had all the ingredients on hand…this is now my “go to” chocolate cake recipe and I have tried many recipes.
Thank you!
You are so welcome! Love when I have everything on hand! Thank you!
Would the recipe be able to fill 24 cupcakes?
This recipe is from my contributor, but I think it would be close 🙂
Great and easy cake. Have you tried to do a vanilla version? Would that just require no cocoa powder and maybe adding more flour or vanilla to it? I am also wondering if berries could be mixed in the frosting, making it a fruit version…I know that will not be a chocolate cake no more but the recipe is so easy that I am wondering what options can I open this recipe to.
I haven’t tied a lot of other options with this recipe, but I would love to know how it turns out, if you try other things. Thank you!
I made the recipe without the cocoa powder and added one extra tbs of vanilla. That made of an easy vanilla cake. I filled it with the berry cheesecake salad and covered it with vanilla filling. It turned out pretty good.
Thank you for letting me know! That sounds good!
Hello! I’m planning to make this recipe, but I’m wondering if you can bake the batter in one mold, and then cut the whole cake into two layers? Thank You!
I personally have not tried, but I am sure you could.
Oh my God I love this chocolate cake it was wonderful I made it for my daughter‘s birthday yesterday one of the most delicious chocolate cakes I ever ate my husband loved it and my daughter thank you for sharing❤️❤️❤️😋
You are so welcome!! Thank you for trying it! Glad it was a hit!
I have made this recipe about 4 times and each time it is absolutely delicious and so moist. Thank you!
Perfect!! Thank you for letting me know that!
It was pretty easy to make and also had a lot of flavor in the littlest of peices. I would definitely use this recipe again!
Happy to hear that! Thank you for trying it 😉
I am going to try this recipe for the first time, I want to make it for my wife’s birthday. I think I will try substituting coffee for the hot water because I have read it enhances the chocolate taste.
The other thing I want to substitute is soar cream for the milk, hear it makes it very moist. Has anyone ever tried that with this recipe and how did it turn out?
Hi, can this delicious looking cake be made in a Bundt pan?
Thank you for sharing.
Linda
Glad to share! I have never tried, but I am sure it could. There would be adjustments to time, but I am not sure what they’d be, since I haven’t done that. I’m guessing longer.
Hi,
It’s my first attempt on making a chocolate cake from scratch! I would like to know what would be the best type of oil and milk (1% vs 2%) to use with this recipe!
Thank you 😊
I use vegetable oil & 2% 🙂 Enjoy!!
Do you think this would be good with a hint of orange
Oh, yes! Great idea! Thank you!
This was my first chocolate cake and it turned out Fabulous!! Thanks
You are so welcome!! I am so glad you gave it a try & liked it! Thank you!
This was my first chocolate cake from scratch and it was amazing. Easy to bake and everyone loved it and wanted seconds. It will now be my go to birthday cake. Thanks so much!
Woohoo!! Happy to hear that! Thank you for letting me know 🙂
My cake was flat Like a brownie basically. I bake all the time And I just can’t imagine what went wrong. Any ideas?
I’m sorry, I wish I knew. There are different reasons, cakes may turn out flat, but it’s hard to know since I wasn’t there. Usually, it’s because of the wrong raising agent or using the wrong flour.
Honestly, I didnt know how much it would rise. I ended up filling them 3/4ths full and they ended up overflowing. I could have made a 3rd layer if I had known 😑
I am in the middle of the bake time, I took a peak only to see it overflowed as well…could have made a 3rd layer, hope it turns out ok once I am done hacking into what will resemble a a round 2 layer
Made this for my son’s birthday and he said it was the best cake he’s had! Thanks for all the tips
This is honest to goodness the best chocolate cake I’ve ever made! I’ll never buy a chocolate box cake again! It tasted so moist and delicious without being too sweet. And it truly was easy to make. Highly recommend!
Hi I have a question. Do you know how many cupcakes this recipe makes?
Thanks
I am sorry, I do not. I haven’t used this recipe to make cupcakes. Maybe close to 2 dozen?
The cake was good, but I’d have used less Cocoa powder, probably a teaspoon of it..
Glad you tried it! Thank you for sharing that!
Loved it
Happy you did! Thank you for sharing that!
Hey can you use 2% milk instead of whole milk
I haven’t personally tried, but I am sure it would be just fine 🙂
I used 2% milk and it came out fabulous! 🙂
This was my first attempt at baking – this recipe is so easy to follow and the cake was so delicious!!!
Way to go!! Thank you for trying it! Happy you liked it!
Hi, i would like to bake this mouth watering cake recipe but I have a 9x9x3 inch pan, how many cups of flour needed in order to bake this in my 9x9x3 cake pan ? please do let me know . Will be baking this for some occasion .
You probably just half the recipe for a 9×9 pan. Good luck!
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
I hope they will too! Thank you so much for sharing that!
This was an incredible cake. Easy, Moist and flavorful!
So happy you think so 🙂 Thank you for letting me know!
My 94 year Dad wanted a chocolate fudge cake and I gave this cake a try. He loved it! Becaus He likes a single layer cake, I used 2 square pans so it would be the equivalent of your circle pans. This helped maximize frosting around the edges, which he loved! Thank you for making my Dad’s day!
Awe, thank you for making this for him! I hope he had a good birthday!
Can you make this cake in a 9×13 paN???
It should fit. I haven’t tried, but it should work 🙂
This recipe turned out really well!! Usually the cake recipes I make turn out way too dry but the CONSISTENCY of this cake was absolutely perfect! I will DEFINITELY be making this again. Also for the Buttercream I SUBSTITUTED some of the water for coffee and it tasted great.
Great!! That makes me so happy to hear! Thank you so much for letting me know!
Hi i have 2 questions. First can I make this in a bundt pan, and can i sub coco milk for the reg milk?
I have not personally tried in the bundt pan, but I am sure you could & yes, you could use the other milk 🙂 Enjoy!
hello, can i cover this cake with fondant? is it sturdy enough? thankyou
I personally have not tried, but it should be. I don’t know how sturdy it needs to be.
how much is a cup. In grams or ounces please.
I am not sure. I would use google 🙂 It varies if it is dry ingredients or liquid.
In the oven right noW! So easy to make especially with kids wanting to help. Hoping it will turn out great ??
I hope so too!! Yes, it’s a great one for kids to help with! Thank you!
is the cake supposed to be liquidy before baking?
I guess it’s a good mix between liquidey & cake like consistency. But, yes, it is on the more liquidey side.
Hello, do i have to use parchment paper? Couldnt I just grrase and flour the pans? I cant figure out how to make a perfect circle with the parcHment paper
Yes, you can totally grease & flour the pan 🙂 Enjoy!!!
Made This double layer choc cake for my nephEw’s 1st birthday- it was a hIt with everyone! The cake was so Moist, with perfectly balanced sweetness! Another bonus: the recipe didn’t require any speCial trips to the GROCERY store, all the ingrediEnts are pantry staples.
That’s always a bonus!! Glad it was a hit! Thank you!
I am having trouble with the FROSTING Part it doeant seem to have that rich chocola tast the consis is great but it has a off tast not sUre what i did wrong tho…
I am sorry you are. I wish I knew what the problem is. Did you try adding a little more cocoa powder?
I want this cake to stack will that be possiBle or is the cake too moist? Or too soggy? Can i cook it longer so i had get thicker or harder? Or can i stack this cAke without it falling normally?
It is pretty moist & the frosting stays soft, so not sure you would want to stack it.
I loved this recipe! It was my first time making a cake from scratch and it WAS A hit!! I will be using this for future BIRTHDAYS! Thank you 🙂
Way to go!! Glad you tried it! Thank you for letting me know 😉
Delicious! The cake is soft, chocolatey, and the icing is divine! I removed my cake from the pan after 10 minutes and some of it stuck to the pan, so I’d let it cool in the pan a little longer next time. I halved the recipe and made a single layer cake and it was amazing! Thanks!
You are welcome! Yes, I’d let it sit a little longer or spray with non-stick spray more. Happy you like it!
I Only used the frosting recipe but it was great! My only coMplaint is that it was very sweeT! But overall it was DELICIOUS and i will uSe it again!
Thanks for trying it!
CAN YOU BAKE AND FROST THIS CAKE THE DAY BEFORE… OK TO LEAVE ON COUNTER OVERNIGHT? OR DOES FROSTING NEED TO BE REFRIDGERATED?
You sure could. It does not need to be refrigerated 🙂 Enjoy!
thsi recipe worked the cake is great, but the frosting was a little watery but helped a littel when i put it in the fridge for a few minutes. The cake took forevr to cool too but that isn’t The recipe fault. so overall THE turnout was great and my dad loved it for fathers day!
Glad your dad liked it! Glad sticking in the fridge helped 🙂 Thanks!
This isnso good! Made it as per recipe. Icing, i used only 3 cups powdered Sugar. Delicious ans a must try cAke for all OCCASIONS.
Thanks so much for saying that!! Glad you like it!
Best chOc cake recipe and i have tried quite a few! I added 2 TSP espresso powder and it was perfect.
Perfect!! Thank you for sharing that with me! Glad you liked it!
So delicious!!! FIrst time making a chocolate cake feom scratch ans it was a huge success. BeTter than a box cake by faR!! Keeping this rEcipe. Thanks for posting.
You are so welcome & I agree! Glad you tried it!
Hi, i only have 8in pans…how many layers of an 8in cake Can this recipe make? Like, would i have to double it? And if so, does that mean i would need 3 (8in) pans or 4 (8in) pans?
This recipe, as is, will work fine with 8 inch. No need to double or anything. Just follow the recipe as written & it will be great 🙂
Can you make this wiTh coconut oil and almond milk as substitues?
I have not tried, but you sure could 🙂 Enjoy!
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!!
Sounds perfect!! Thanks for sharing that 🙂 I will have to try!
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
I don’t think I would add more flour. I would maybe just leave the cocoa out. I personally haven’t tried, but I know adding more flour will change the recipe.
Removing the cocoa powder would not overbalance the flour, but it might affect the sugar balance. You’d have to know how much sugar is coming out with the cocoa powder so you can replace only that much sugar back into the recipe.
Good luck! 🙂
best chocolate cake i’ve ever made
Love hearing this! So happy you liked it! Thank you!
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!
Thank you for sharing what you did!
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.
Yes, kids love helping with this cake. I am so happy it is your go-to! Thank you!
Hi i would like to ask a question. When you say sugar… do you use granulated sugar or Castor sugar please?
Thanks!
Granulated 🙂 Enjoy!!
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!
Oh, I am so glad! Thank you for trying it 🙂
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!
Thank you so much for letting me know 🙂 Glad you think that!
Can i Use 1/2 cup of butter instead of 1/2 cup of oil?
I haven’t tried replacing it with the butter, but you sure could 🙂
So simple and so delicious. My husband said he could eat it all day.
I could too! Tell him thank you 🙂
I made this cake for our sunday dinner today and ut was so Yummy! Very easy to put together and so moist and flavorful!
Thank you for saying that 🙂
Best chocolate cake!! Super easy
SO happy you like it! Thank you for letting me know what you thought!
Super easy with pantry staples! My eleven year old DAUGHTER made It and Our family of eight loved it.
Thank you so much for saying that!
I usually don’t bake cakes – too complicated for me, but this one was so easy to make! My family loved it! ❤️
Oh, I am so glad it was easy for you 🙂 Thank you for trying it!
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?
Hmm..that’s interesting. I am not sure why? Did you let it settle, to see if it would come down, once out of the oven?
Cynthia
I have had the same problem in the past with cakes having a “hump” in the center, possibly because the baking soda puddled in the center of the flour and sugar in the mix. I’ve solved it by sifting the dry ingredients together, then stirring them to mix thoroughly and blend everything together before adding them to the wet bowl. Gently tapping the filled pan on the counter before baking also encourages all the air bubbles to rise to the surface, and the batter to settle entirely into the pan. Finally, laying another layer of parchment paper sprayed with a light touch of cooking oil spray over the top of the batter can also encourage it to stay flat on top. When making a pie, that’s called “blind baking” the pie crust, and I find it works for cakes, too. Not so much for cupcakes, though.
Good luck! 🙂
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
Awe, I am not sure about that, but thank you so much!!
This was a huge hit with my family! So easy to make and it was so DELICIOUS.
Glad to hear! Thank you for letting me know 🙂
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!
You’ve made my day! Thank you so much for sharing that 🙂
YuM!
Glad you think so 🙂 Thank you!
The most amazing and easy cake to make! Was a huge hit and I can’t wait to make it again!
I am so happy it was a hit! Thank you so much for letting me know!
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!
Awe, thank you! Glad you like it, as much as I do!
This was a very simple recipe using on- hand ingredients. Yet it tasted professional. I will definitely Be making this again.
Yay..I am so happy you think so 🙂 Thank you for sharing that!
so yummy and easy to make..
Happy you liked it! Thank you!
Super easy, so tasty and moist!
I agree! Glad you think so 🙂 Thank you!
this cake was a big hit for dessert and snack time. chocolate never disappoints.
You are right, it never does! Thank you for sharing that!
Oh, I already tried this one, my hubbie loved it (and he usually doesn’t eat cake)!
Well, that’s a nice compliment 🙂 Thank you!
Can’t wait to try tHis. It looks sooo delicious
I hope you like it!
This cake really is the best! Its become our FAVORITE for birthdays, holidays, Or any day. Soooo good!
That’s why I love it..it’s great for any occasion! Thank you!
That looks so amazing! Chocolate is mY all time Favorite!!
Mine too! Thank you for letting me know!
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.
It goes fast! Thank you for trying it & for letting me know!
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
You sure could use a 10in pan & I think the difference between the two is how they are made. Not sure about the taste, but they are very similar.
Is it noRmal for the batter to be runny or am i missing something?
The batter is thin, yes. Hope you like it!
May I know if I can use 10 inch round pan instead? Or is there any recipe for 10 inch pan?
Is vanilla the same as vanilla essence?
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.
Yes, I used unsweetened cocoa powder, so I guess you’d need to cut the sugar.
So good!! I used Boiling coffee rather than water. This RECIPE was so simple, probably the best home made caje i have ever made.
I am happy to hear that! Thank you for sharing what you did 🙂
I ran out of baking soda can it just work with only baking powder. Rescue me
Sorry, to just get back to you. How did it turn out? I haven’t left it out, it needs that baking soda..not sure how it turns out, without it.
Hi…would love to try your recipe But i have a 8×8 pan…can i half the amount of batter?
Thank you
Yes, I would probably half it. I haven’t tried in that size of a pan, but if you are only using the one 8×8, I would half it. Good luck!!
Yes, I would probably half it. I haven’t tried in that size of a pan, but if you are only using the one 8×8, I would half it. Good luck!
The cake was so MOIST and the icing so creamy! It was super easy to make!!
Happy you liked it! Thank you!
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.
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 🙂 How did it turn out?
Sheila,
There are places that sell the round parchment sheets, but I’m not that fancy. I turn a round pan upside down on the parchment paper, trace the pan with a pencil, and cut a round piece of parchment to lay in that pan. It works fine here.
Can i use olive oil or avocad oil for this recipe?
I personally have not tried, but I am sure that wouldn’t be an issue 🙂
I used AVOCADO Oil and javr made this cake 4 times now! Its amazing!!!!
Can this be done in a 9×13 pan?
Definitely 🙂 Enjoy!!
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!
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.
I love hearing that they were a hit!! Thank you for sharing what you did!
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.
That’s a nice birthday cake! Hope he liked it!
This is my favorite chocolate cake recipe. Mosist and just the right amOunt of sweetness. My family loved it. Thank you!
You are so welcome!! Thank you for trying it 🙂
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 ? Thanks for the yummy Recipes
You are so welcome! I am glad to share 🙂 Thank you for trying them & for letting me know!
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
This recipe is from my contributor Kara, but making ahead & freezing should work & frosting it will be ok, if left in the fridge 🙂 It is an easy cake to make & you’ll do great!
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.
Thank you for saying that!! I am so glad you liked it & improvised!
How long would you bake This for cupcakes?
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 🙂
I’d start with 15-18 and then add more time if you need it. I’ve had these come out finished at 12 minutes in a cupcake. 18 will give you charcoal.
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!
Sounds perfect!! Thank you for sharing that!!
I can’t wait to make this. This sounds unbelievably yummy
It is! I hope you like it!
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
Love hearing that! Thank you for saying that 🙂
Chocolate Cake is my Weakness! This Recipe Did Not Disappoint!
THIS is the recipe my kids request for their birthday cakes- and I’m not mad about it. lol.
Wow.I made it in cooker. My kids love this.
Glad they do 🙂 Thank you so much for sharing that!
Oh, darn! I wish I knew what happened! I appreciate you giving it a try!
Darn! I am so sorry that happened. I honestly have no idea why it would have done that. Did you do anything different?
No, but I did add some olive oil because it usually helps cook the cake. guess it didn’t happen for this cake loved the cake sooo much other than that
Intresting