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.
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.