If you’re searching for a show-stopping dessert that never fails to impress, let me introduce you to my all-time favorite Chocolate Cake. This classic treat is the ultimate celebration of rich cocoa flavor paired with a moist, tender crumb and luscious layers of decadent frosting. Whether it’s for a birthday, a special occasion, or those just-because moments, there’s pure joy in every slice—and this recipe promises chocolatey satisfaction for everyone at the table.
Ingredients You’ll Need
The beauty of this Chocolate Cake lies in its wonderfully simple ingredients—no fancy extras, just kitchen staples working together to create pure magic. Each element brings its own charm, from deep cocoa to creamy butter, ensuring the result is perfectly textured, richly flavored, and totally irresistible.
- All-purpose flour: The backbone of your cake, providing structure and softness in every crumb.
- Unsweetened cocoa powder: For that bold, chocolate-forward flavor; Dutch process or natural, both work beautifully.
- Granulated sugar: Sweetness and moisture that balance out the cocoa’s intensity.
- Baking powder and baking soda: The dynamic leavening duo—together, they ensure your cake rises tall and stays fluffy.
- Salt: Just a pinch, but it wakes up every other flavor in the cake.
- Large eggs: The glue that binds everything together while adding richness and a tender crumb.
- Whole milk: Helps keep the cake moist and soft, with a creamy mouthfeel.
- Vegetable oil: Prevents dryness, resulting in a cake that stays fresh and supple.
- Vanilla extract: Not just a background player—vanilla enhances and deepens the chocolate notes.
- Boiling water: Hot water blooms the cocoa powder for a deeper, more pronounced chocolate taste.
- Sour cream (optional): A splash of this adds even more moisture and a subtle tang for contrast.
- Unsalted butter (for frosting): The key to a whipped, creamy, and smooth chocolate frosting.
- Powdered sugar (for frosting): Sweetens and stiffens your icing to that professional finish.
- Unsweetened cocoa powder (for frosting): Reinforces the chocolate decadence in every bite.
- Salt (for frosting): A tiny bit goes a long way to highlight the frosting’s chocolate flavor.
- Vanilla extract (for frosting): For those warm, aromatic notes that round out the icing.
- Heavy cream (for frosting): Adds silkiness and helps you whip the frosting to fluffy perfection.
How to Make Chocolate Cake
Step 1: Prepare Your Baking Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal later. Trust me, taking this simple step ensures your Chocolate Cake layers come out perfectly every time, with smooth edges and intact bottoms.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. This ensures that the leavening agents, cocoa, and salt are evenly distributed, so every part of your cake bakes up fluffy and flavorful.
Step 3: Add Wet Ingredients and Beat
Add the eggs, whole milk, vegetable oil, and vanilla extract into the bowl of dry ingredients. With a mixer set on medium speed, beat for about 2 minutes, until the batter looks smooth and glossy. Don’t worry if it seems a bit thick at this stage, as that’s completely normal before adding the hot water.
Step 4: Incorporate Boiling Water and Sour Cream
Stir in the boiling water—a little at a time to avoid splashing. The batter will become thin, but that’s precisely what guarantees a tender, moist Chocolate Cake. If you’re opting for extra richness, gently fold in the sour cream at this point; it makes an already good cake truly unforgettable.
Step 5: Pour and Bake
Pour the batter evenly into your prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no raw batter). Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely. Patience pays off here—a fully cooled Chocolate Cake is much easier to frost!
Step 6: Make the Chocolate Frosting
In a mixing bowl, beat the softened unsalted butter until it’s creamy and light. Sift in the powdered sugar and cocoa powder to keep the frosting lump-free and silky. Add salt, vanilla extract, and heavy cream, then whip everything together until it’s fluffy and spreadable. If things feel too stiff, just drizzle in more cream a tablespoon at a time until you reach that cloud-like consistency you crave.
Step 7: Assemble and Frost
Place one cake layer on your desired serving plate, pile on a generous scoop of frosting, and smooth it out with an offset spatula. Place the second layer gently on top, then cover the entire Chocolate Cake with the remaining frosting. Go wild with swirls and swoops—or keep it smooth and classic. Either way, you’re about to serve up a slice of chocolate heaven!
How to Serve Chocolate Cake
Garnishes
The right garnish can elevate your Chocolate Cake from homestyle comfort to eye-catching centerpiece. Sprinkle with chocolate shavings, dust with a little cocoa powder, or scatter fresh raspberries and a few mint leaves over the top. A drizzle of warm chocolate ganache is always a crowd-pleaser and adds extra richness for those who can’t get enough chocolate.
Side Dishes
Pair slices of Chocolate Cake with a dollop of freshly whipped cream, a scoop of vanilla or coffee ice cream, or even a handful of tart berries for contrast. For special gatherings, serve it alongside a glass of cold milk or a hot cup of strong coffee to balance the chocolate’s sweetness and richness.
Creative Ways to Present
Layer cubes of Chocolate Cake, whipped cream, and berries in glasses for a crowd-pleasing trifle or cut the cake into fun shapes for a kid’s party treat. For a chic touch, serve petite slices on vintage plates, dusted with powdered sugar and adorned with edible flowers—guaranteed to make every guest feel special!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Cake covered at room temperature for up to three days; just pop a cake dome or some plastic wrap over it to preserve its moisture and freshness. If your kitchen gets particularly warm or if you want the frosting to stay firm, feel free to refrigerate it—the flavor only gets deeper with time.
Freezing
This Chocolate Cake freezes like a dream! Wrap unfrosted layers tightly in plastic wrap and store in an airtight container or a zip-top freezer bag. When you’re ready to indulge, thaw the layers at room temperature, then frost and assemble as usual. Even frosted cake can be frozen for a month—just make sure it’s well-wrapped.
Reheating
To gently warm a slice of Chocolate Cake, microwave it for 10–15 seconds—just enough to soften the crumb and bring out that just-baked taste. If your cake is cold from the fridge, a little extra time will help—but be careful not to melt the frosting completely!
FAQs
Can I use buttermilk instead of whole milk?
Absolutely! Buttermilk’s tanginess adds a subtle dimension to the Chocolate Cake’s flavor and can make the crumb even more tender. Just swap it in cup for cup and enjoy the added richness.
What’s the best way to get flat cake layers?
For evenly flat cake layers, use cake strips around your pans or lightly tap the filled pans on the counter before baking. If your cakes dome, just let them cool and carefully level the tops with a serrated knife before stacking and frosting.
Can I make Chocolate Cake cupcakes with this recipe?
Yes, you can! Fill cupcake liners about two-thirds full and bake at the same temperature for 18–22 minutes. Keep a close eye toward the end and test with a toothpick for doneness—mini Chocolate Cakes are just as delightful!
Should the frosting be refrigerated?
If you’re storing the frosted Chocolate Cake for more than a day or if your home is particularly warm, it’s best to refrigerate. Bring the cake to room temperature before serving so the frosting is creamy and soft again.
Can I add coffee to the batter to deepen the chocolate flavor?
Definitely! Replace part or all of the boiling water with strong brewed coffee for a more complex and intense chocolate note in your cake. It won’t taste like coffee—just pure, deep chocolate bliss.
Final Thoughts
Baking this Chocolate Cake truly feels like sharing a piece of your heart, and every bite is a celebration of simple, timeless pleasure. Whether you’re a baking novice or a seasoned dessert lover, this recipe never fails to spark joy. Give it a try and treat yourself—and your loved ones—to what may just become your new legendary go-to cake!
Print
Chocolate Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent goodness of this homemade Chocolate Cake. Moist, fluffy, and intensely chocolatey, this cake is a true delight for any occasion.
Ingredients
Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup sour cream (optional for extra moisture)
Chocolate Frosting:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream (plus more as needed)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth. Stir in boiling water. Fold in sour cream if using. Pour the batter into the prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- To make the frosting, beat the softened butter until creamy. Sift in the powdered sugar and cocoa powder. Add salt, vanilla, and cream, and beat until fluffy. Add more cream if needed for desired consistency.
- Frost the cooled cakes and decorate as desired.
Notes
- This cake can also be made in a 9×13-inch pan (adjust bake time to 35–40 minutes).
- Store frosted cake covered at room temperature for up to 3 days or refrigerate for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
