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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!
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
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.
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.