This is the BEST and easiest chocolate cake recipe!!! Hands down!!
We love dessert, and especially chocolate cake! Over the years, we’ve tried dozens of from-scratch versions and today’s is our favorite easy chocolate cake recipe. It’s beyond simple and is the one the kids request for so many of their birthday parties.
This simple chocolate cake recipe is a family favorite that is so soft, delicious, and MOIST. 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 we think you’ll 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 and has the best chocolate flavor.
- Party perfect. You can’t beat a slice served with Ice Cream!
Easy Chocolate Cake Ingredients and Substitutions
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 or avocado 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, 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
- 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 use all-purpose flour and love the taste and texture, 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.
- 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
Our deliciously easy chocolate cake recipe topped with homemade chocolate frosting is a no-fuss family favorite for good reason!
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
Recipe Tips.
- 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
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.
Recipe FAQ
How to store an unfrosted cake?
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.
How to store?
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.
How to 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.
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This recipe was originally published February 2019.
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.