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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.
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.