This post may contain affiliate links. Please read our disclosure policy.
This deliciously easy chocolate cake recipe is topped with homemade chocolate frosting. This 2-layer cake is simple and decadent!
If you love chocolate cake, you’ll also love our Classic Chocolate Sheet Cake and Flourless Chocolate Cake.
We Love This chocolate cake!
I’ve tried several made-from-scratch chocolate cake recipes over the years, and I finally found a winner!
This easy chocolate cake recipe is a family-favorite that is so soft, delicious and MOIST. Yes, I just said the “m” word, but for good reason. 😉
More reasons why we love it:
- Easy. This easy chocolate cake calls for simple ingredients that I always have on hand so it can easily be made without a trip to the store!
- Delicious. This homemade easy chocolate cake was perfectly fudgy and moist.
- Party perfect. You can’t beat a slice of easy chocolate cake served with Ice Cream.
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?!)
IngredientS
- all purpose flour – or cake flour for a silkier crumb
- white sugar
- unsweetened cocoa powder – since the recipe also uses baking powder, you can use natural or Dutch processed cocoa powder.
- baking powder
- baking soda
- salt
- milk
- vegetable oil
- eggs
- vanilla extract
- boiling water
- butter
- powdered sugar
- half and half
How to make chocolate cake
- PREP. Grease two 9″ round pans, line with parchment paper, and set aside. Preheat oven to 350°F.
- DRY INGREDIENTS. Whisk dry ingredients in a large bowl.
- ADD WET INGREDIENTS. Whisk in milk, oil, eggs, and vanilla extract.
- COMBINE. To finish it off, pour in a cup of boiling water and stir everything together.
- BAKE. The cake batter will be thin. Pour the batter into greased 9″ round cake pans that have been 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 and frost with chocolate frosting.
Variations
- Other decorations. sprinkles and birthday candles, frosting flowers, a worded message, beautiful berries, or sliced almonds or chopped walnuts.
- Cupcakes. Turn this cake into cupcakes! Just 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
It’s hard for us not to make a delicious Chocolate Buttercream frosting for this best chocolate cake.
- BEAT. The frosting is best when the butter is already softened. Once it is, beat all the ingredients in a small bowl until smooth. Add or take away 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 up.
Frosting Tips
- 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.
- Types of frosting. Try a chocolate ganache, or even Whipped Cream.
- Frostings flavors. Add a sweet Vanilla Frosting, Caramel Frosting, or even Peanut Butter Frosting. Bright flavors like lemon, orange, and berry are a perfect contrast that works well, too.
- Layers. Buttercream and custard are both great choices to spread between cake layers. Spread an even layer, leaving an ¼ inch of space around the edge so there is room for it to spread when the next layer is added.
Storing cake
- Bake ahead of time. Bake a cake 2-3 weeks ahead of time and store it in the freezer until ready to frost it. Allow the cake to cool and wrap each layer with plastic wrap and again with foil before freezing.
- STORE. Keep frosted cake stored, uncut on the counter for 4-5 days. Cover it with a cake keeper or a large bowl to protect the cake from dust.
- Unfrosted cake is best stored tightly wrapped in plastic wrap and then placed in a Ziploc bag on the kitchen counter for up to 3-4 days or in the fridge for en extra day.
- Once the cake has been 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.
- FREEZE. 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. Freeze unfrosted layers if using later than 5-6 days.
For More Cake Recipes:
Easy Chocolate Cake Recipe
Our deliciously easy chocolate cake recipe topped with homemade chocolate frosting is a no-fuss family favorite for good reason!
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
Turn this cake into cupcakes! Just add cupcake liners to a muffin tin and fill to about 2/3 full. Bake at 350 for 17-19 minutes. Makes about 24-30 cupcakes.
Store frosted cake. 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.
Freeze frosted cake. 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.
Nutrition
Calories: 562kcal, Carbohydrates: 96g, Protein: 5g, Fat: 20g, Saturated Fat: 7g, Cholesterol: 50mg, Sodium: 449mg, Potassium: 289mg, Fiber: 3g, Sugar: 74g, Vitamin A: 320IU, Calcium: 89mg, Iron: 2.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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!