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Home » Recipe Index » Homemade Chocolate Cake with Chocolate Frosting

Homemade Chocolate Cake with Chocolate Frosting

January 22, 2020 by Kara Cook 131 Comments

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slice of frosted moist chocolate cake on a plate

Homemade Chocolate Cake – a two layer moist chocolate cake made from scratch, slathered with homemade chocolate frosting. A perfect cake recipe for any occasion!

Baking is one of my favorite things to do, so you will find a great variety of made from scratch cake recipes on my site. Have you tried my White Chocolate Raspberry Bundt Cake or my Butterfinger Poke Cake yet?  

two layer chocolate cake with chocolate frosting title photo

Moist Chocolate Cake from Scratch

I’ve tried several homemade chocolate cake recipes over the years, but never found a recipe for two layer cake that I loved.  I prefer cakes that are dense and tender, more like brownies than cake from a cake mix.

I finally found a winner! This made from scratch chocolate cake turns out perfectly fudgy and moist.

Another great thing about this cake recipe is that it calls for simple ingredients that I always have on hand. Nothing beats being able to make one of your favorite cakes without having to run to the store for ingredients.

 

(To skip my tips and tricks and just see the recipe card, simply scroll to the bottom of the post.)

HOW TO MAKE HOMEMADE CHOCOLATE CAKE

Ingredients needed for cake:

  • all purpose flour
  • granulated sugar (regular baking sugar)
  • unsweetened cocoa powder (I used regular Hershey’s cocoa)
  • baking powder
  • baking soda
  • salt
  • milk (I used 2%, but any milk should work.)
  • oil (I used vegetable oil)
  • large eggs
  • vanilla extract
  • boiling water

Making cake from scratch is easier than you think! You don’t even need a mixer for this cake, just a good sturdy whisk.  First up you  whisk together the dry ingredients in a mixing bowl. Then whisk in milk, oil, eggs, and vanilla. To finish it off, you pour in a cup of boiling water and stir everything together.

how to make chocolate cake from scratch

You will end up with a very thin better. Pour the batter into two well greased 9″ round pans that have been lined with parchment paper. Bake at 350° for 30-35 minutes.

Let the cakes cool for about 10 minutes in the pan, then invert onto cooling racks.

how to bake and cool chocolate layer cake

TRICK FOR MAKING MOIST CAKE:

I learned this tip from my friend Ashlee, who is a rockstar at cake making. While the cake is still warm, wrap each layer tightly in plastic wrap. Place into the freezer and freeze for several hours or overnight.

All that steam will be trapped in the cake, ensuring that you are not left with a dry cake! The first time I tried it, I was worried that the outside of the cake would be soggy, but nope, it works like a charm.

cakes wrapped in plastic wrap for freezing

 

Another bonus is that the cake is easier to stack while it is still frozen. Place the first layer on a cake stand or platter. Spread a layer of frosting over the top. I usually use about a cup of frosting.

cake with a layer of chocolate frosting

Add the second layer. Frost the top and sides of the cake.

Keep in mind that because the cake is frozen, the frosting will set up very quickly and lose it’s creamy texture. So work fast! 

As the cake thaws, the frosting will soften up again. I was in a hurry to take photos, so my cake was still cold. After another hour, the frosting and cake were both softer.

PRO TIP: Place pieces of parchment or waxed paper around the bottom edge of the cake. When you are done, pull them out and you are left with a clean cake stand!

 

Easy Chocolate Frosting

I always make my chocolate frosting from scratch. It is so simple, only takes a few minutes, and tastes infinitely better than the stuff in a jar. Plus it’s made from pure ingredients like butter and milk, and is free of all the chemicals in store bought frosting. 

You probably already have all the ingredients on hand!

Ingredients needed for frosting:

  • butter (softened to room temperature)
  • cocoa powder (Just like the cake, I use regular Hershey’s cocoa.)
  • powdered sugar (also known as confectioner’s sugar)
  • vanilla extract
  • salt (I always add a pinch of salt to my frosting to offset the sweetness)
  • milk (you can substitute cream or evaporated milk)

You can either use a hand mixer or a Kitchenaid to make frosting. I usually use a hand mixer because it’s easier than hauling out my big mixer. You want to make sure that your butter is perfectly soft. Unlike butter for cookies, I think it’s fine to soften it in the microwave. 

Combine all of your ingredients in a mixing bowl, starting with the smallest amount of milk. Beat till smooth adding more milk as needed. Spread over your cake as directed above. If you want to add sprinkles, make sure you add them before the frosting sets up.

slice of two layer cake with chocolate frosting on a plate with a fork

How to store Chocolate Cake?

Leftover cake needs to be covered so it doesn’t dry out. My cake stand has a cover, but a large bowl will sometimes work if you don’t have one. It will last at room temperature for 3-4 days, or in the refrigerator for 4-5. I think it’s best to let it come to room temperature before serving, but some of my family members like it served cold.

Can I freeze chocolate cake?

Yes, you can freeze this cake. It’s easiest to freeze the cake before it’s frosted. Wrap each layer tightly in plastic wrap and place in the freezer. It will keep for 3-4 months.

When ready to serve, you can either frost it frozen like I did, then let it thaw before serving, or let it thaw and then freeze it. 

You can freeze the cake after it is frosted, you just need a large space in your freezer. After frosting the cake on a platter, place the platter on a cookie sheet. Stick it all in the freezer and freeze for 3-4 hours, or until the frosting is hardened. Remove it from the freezer and wrap it tightly with plastic wrap, then place back in the freezer.

It will keep for 2-3 months in the freezer. Let it thaw for several hours before serving. 

How can I make this cake gluten free?

-You can substitute cup for cup gluten free flour in place of the all purpose flour. The cake will be more fragile, so I definitely recommend using the freezing method if you go this route. 

Or you could just make my Amazing Quinoa Chocolate Cake, or Flourless Chocolate Cake. 

Can I make this recipe into cupcakes?

Yes, you can make chocolate cupcakes instead. Fill 24 paper lined muffin pans and divide batter evenly between them. Bake at 350 degrees for 18-22 minutes, or until toothpick inserted in the center comes out clean. Cool completely before frosting.

VARIATIONS:

  • For an even more dense chocolate flavor, use a cup of hot coffee in place of the boiling water, or stir in 2-3 teaspoons of espresso powder. 
  • Stir some peppermint extract into the frosting and you’ll have a mouthwatering chocolate mint cake. For even more mint flavor, stir some peppermint extract into the cake as well. 
  • Sprinkle some mini chocolate chips over the top of the frosted cake, or top with chocolate curls.
  • Switch up the flavor of frosting. We love the combination of chocolate with peanut butter frosting, but you could also use vanilla buttercream, strawberry buttercream, coconut, or salted caramel. And of course German chocolate frosting is always tasty. 
  • Sprinkle some coconut, toasted nuts, or heath bits on each layer. Get creative! This cake is a great base for just about any topping.

bite of chocolate cake on a fork

 

You will love this simple chocolate cake with chocolate buttercream frosting. It is easy to make, has perfect chocolate flavor, and every bite is scrumptious! Try it with a scoop of vanilla ice cream, which is a must with cake at our house. 

For more chocolate cake recipes, check out:

  • Chocolate Mousse Layer Cake
  • Miracle Whip Chocolate Cake
  • Double Chocolate Cupcakes
  • Chocolate Heath Cake

moist homemade chocolate cake recipe collage

Easy Homemade Chocolate Cake with Chocolate Frosting

Yield: 16 servings

Homemade Chocolate Cake

Homemade Chocolate Cake

Moist and fudgy two layer chocolate cake with homemade chocolate frosting.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 2 cups all purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup milk
  • 1/2 cup oil
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup boiling water

Chocolate Frosting

  • 1/2 cup butter softened
  • 1/2 cup cocoa powder
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 pinch salt
  • 6-8 Tbsp milk

Instructions

  1. Line two 9" round pans with parchment paper and spray with non-stick spray. Preheat oven to 350°.
  2. Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
  3. Whisk in the milk, oil, eggs, and vanilla till smooth. Stir in the boiling water, mixing till smooth.
  4. Divide batter evenly between the two pans. Bake at 350° for 30-35 minutes or till toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then invert onto cooling racks.
  5. Cool completely. (I wrap each cake in plastic wrap and freeze.) Place one cake on a cake stand or serving tray. Spread about a cup of frosting on the top. Place the other cake on top. Frost sides and top of the cake. Serve immediately or cover and let sit overnight.
  6. For frosting, beat all ingredients in a bowl till smooth, adding enough milk to get a spreadable consistency.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

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     Set of 3 Stainless Steel Whisks with Silicone Handles 
  • Chicago Professional Non-Stick Round Cake Pan, 9-Inch
    Chicago Professional Non-Stick Round Cake Pan, 9-Inch

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 442Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 43mgSodium: 421mgCarbohydrates: 71gFiber: 2gSugar: 52gProtein: 6g
Cuisine: American / Category: Dessert: Cakes and Cupcakes
See all my CAKE AND CUPCAKE RECIPES. 

Filed Under: Dessert: Cakes and Cupcakes, Popular Recipes, Recipe Index Tagged With: chocolate, cocoa powder, powdered sugar

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Reader Interactions

Comments

  1. Kristi

    March 4, 2021 at 2:16 pm

    Has anyone made cupcakes with this recipe? Any tips, should I use liners or not?

    Reply
  2. Carmen Banks

    February 18, 2021 at 8:07 pm

    So I made this cake today. I’m 60 and this was the first cake from scratch that I’ve ever made. My husband LOVED it. I do think I may have overcooked it just a bit. To me it was just a tad dry, but my husband said it wasn’t. I also thought the icing was a bit too thick and that I should have added another tablespoon or two of milk. But again, my husband loved it and said it was perfect. This recipe is a keeper for me!!!!!!!!!!

    Reply
  3. Zelly

    February 15, 2021 at 5:10 pm

    I made these yesterday for my husband and son for Valentine’s Day and oh my! They are decadent, and foolproof. I added a little more cocoa powder, and 5 teaspoons of instant espresso powder to the batter. Also espresso powder, a sprinkling of cinnamon and extra Dutch processed cocoa powder to the frosting. They are amazing! Thank you so much for the recipe!!! It was so simple!!

    Reply
    • Kara Cook

      February 19, 2021 at 6:18 pm

      So glad it was such a hit at your house! Thanks for sharing your adaptations, sounds delish!

      Reply
  4. Vicki

    February 1, 2021 at 5:40 pm

    I have been looking for a chocolate cake recipe for years that I really liked and have had no luck until trying this recipe. I will never look again for a chocolate cake recipe because this one is the best by far. The moistness, the texture, the flavor and the ease of making this surpasses all the others! I can’t wait to make it again!

    Reply
    • Kara Cook

      February 6, 2021 at 11:56 am

      I am so happy to hear it Vicki! It took me years to find what I thought was the perfect chocolate cake, so I’m glad you agree. 🙂

      Reply
  5. Amanda

    January 29, 2021 at 9:33 am

    I was wanting to freeze my cake overnight and frost the cake in the morning for our birthday party around six? Will my frosting start to fall from the moisture of the cake thawing?

    Reply
    • Kara Cook

      February 6, 2021 at 12:10 pm

      Mine has always been fine, so I don’t think you should have any problems with the frosting falling. The hardest part about frosting it totally frozen is that the frosting starts to harden because the cake is so cold, so you have to work really quickly. 🙂

      Reply
  6. Karen

    January 19, 2021 at 12:08 pm

    Hi there, I’ve tried the recipe two times and both have been a failure, the mixture just explodes and spills from the molds all over the oven. I. did it exactly as the recipe says and it just won’t turn out, and also when pulled out of the oven the mixture tastes kinda weird. I don’t know what to do! I was hoping to have the cake for my mom’s birthday 🙁
    I hope you can advise me because I really want this cake to turn out well.

    Reply
    • Dawn morris

      February 1, 2021 at 10:39 am

      Hi! I did the same thing did you mix wet and dry separate? Just read directions for fourth time even my 16 year old did and see you mix the wet into the dry from the get go. Don’t mix separate and then combine.

      Reply
      • Kara Cook

        February 6, 2021 at 11:58 am

        You can mix the wet ingredients separately if you want, but I just dump mine directly into the dry ingredients. One less dish to wash. 🙂

        Reply
    • Kara Cook

      February 6, 2021 at 12:24 pm

      So sorry it hasn’t worked for you. Without being there, it is hard for me to troubleshoot. It could be that any of your ingredients aren’t as fresh as they should be, it could be that you measure differently than I do, it could be that your pans are the incorrect size. As for the taste,it could just be that you have different taste in chocolate cake. Just because most people love it doesn’t mean everyone will, and that’s ok.

      Reply
  7. Brandy

    January 16, 2021 at 10:45 am

    I made this cake during quarantine and everyone loved it!!

    Reply
    • Kara Cook

      February 6, 2021 at 12:37 pm

      A little chocolate is a great way to make any quarantine day a little bit better! 🙂

      Reply
  8. Xio Herrera

    January 11, 2021 at 9:34 pm

    Absolutely incredible! And so easy! The flavor is so good and the so moist. I made the cake and cupcakes for my son’s birthday… Everyone loved it. Thank you so much for sharing this recipe❤️

    Reply
    • Kara Cook

      February 6, 2021 at 12:46 pm

      So glad you used the recipe to make your son’s birthday more tasty! Glad that they were a hit as both cupcakes and cake. 🙂

      Reply
  9. Marie Baker

    December 21, 2020 at 2:58 am

    This is all time favorite recipe! I was wondering if I could use it for a yule log? I would use the left over batter to either make a smaller cake or another log. What do you think??

    Reply
    • Kara Cook

      December 29, 2020 at 5:02 pm

      I’ve never made a yule log, but it’s definitely worth a try with this recipe since it’s so tasty. 🙂

      Reply
      • Dawn morris

        February 1, 2021 at 10:35 am

        Mines in oven spilling all over like other review ugh

        Reply
        • Kara Cook

          February 6, 2021 at 12:01 pm

          Dang, that is a big bummer! Did you use two 9″ pans, or a smaller size?

      • Dawn morris

        February 1, 2021 at 10:36 am

        Mines in oven spilling all over right now like other review ugh what did i do wrong? When do you mix dry and wet ingredients?

        Reply
        • Kara Cook

          February 6, 2021 at 12:00 pm

          Did you use 9″ cake pans, or a smaller size? I’m not sure why it would spill over in two 9″ pans. Bummer. 🙁 I just add the wet ingredients directly to the dry ingredients, but you can whisk them together in another bowl first if you prefer.

  10. Sandra Foss

    December 14, 2020 at 10:32 am

    The cake turned out perfect. I did use 1 cup hot coffee instead of water. Brings out the chocolate. Thank you for sharing. 😁

    Reply
    • Kara Cook

      December 29, 2020 at 5:20 pm

      Thanks for sharing the tip Sandra!

      Reply
  11. Jennifer Galea

    December 9, 2020 at 2:32 am

    Best chocolate cake ever! Thank you for sharing Kara. As I’m trying to reduce sugar in my diet, I’ve put only one cup. It was not sweet but just right for me and did not effect the texture. I shared the cake with colleagues and they loved it!

    Reply
  12. Jane

    December 3, 2020 at 6:00 pm

    This looks amazing, thank you! Kara! I’d like to make it in cupcakes (which I see someone else has tried successfully) but wondered do you still freeze them? And does freezing work with cupcake cases? Thank you 🙂 x

    Reply
  13. Lili

    November 22, 2020 at 1:00 pm

    Hi! Can use buttermilk instead of regular milk?
    Thanks

    Reply
    • Kara Cook

      November 22, 2020 at 2:43 pm

      I haven’t tried it with buttermilk, but you can of course try it if you’d like to. Let me know if it turns out. 🙂

      Reply
  14. Lili

    November 22, 2020 at 12:59 pm

    Hello! Can I use buttermilk instead of regular milk? Thanks

    Reply
  15. Melissa Parrella

    November 14, 2020 at 1:48 pm

    My husbands birthday was last week and he requested a chocolate cake… ugggghhh is what I thought to myself when he uttered those words. I don’t like making chocolate cake because it usually comes out dry and it’s so much work. I settled on your recipe and Oh. My. Gosh. Thank you, it was so easy and he has been raving about it ever since and wants me to make it again, it did not disappoint!

    Reply
  16. Michelle

    November 1, 2020 at 11:55 am

    I just made this cake yesterday! It is in the freezer right now and I’m ready to take it out. Do I let it thaw in the plastic wrap or do I unwrap it first?

    Reply
    • Kara Cook

      November 12, 2020 at 11:59 am

      I either frost mine frozen, or let it thaw still wrapped up. You don’t want it to lose all that moisture by letting it sit out in the air.

      Reply
  17. Aylin Yunsan

    October 10, 2020 at 5:04 pm

    It was a total hit! Everybody love it in my family! And the frosting taste amazing! This is by far best homemade chocolate cake

    Reply
    • Kara Cook

      October 18, 2020 at 9:20 pm

      So happy to hear it Aylin! Thanks so much for taking the time to stop by and leave a comment. 🙂

      Reply
  18. Nae

    October 10, 2020 at 2:38 pm

    This is now my go to recipe for chocolate cake! I love how delicious it turns out. I love it with caramel sauce in between the layers and covered in chocolate ganache instead of the frosting as I only had the ingredients for ganache on hand, when I made it the first time!

    Reply
    • Kara Cook

      October 18, 2020 at 9:18 pm

      Caramel in the middle sounds amazing!!

      Reply
  19. Emily

    October 9, 2020 at 2:25 am

    I’ve been using this recipe since I stumbled on it and it’s been a hit back to back. Everyone who tastes it never forget it in a hurry. The feedback from my clients is just out of this world. Thanks for sharing.

    Reply
    • Kara Cook

      October 18, 2020 at 9:14 pm

      Yay, I am so happy to hear that Emily! Thanks so much for taking the time to stop by and leave kind words. I appreciate it!

      Reply
  20. Lisa

    October 1, 2020 at 8:46 am

    Going to make this for my husbands birthday today. I’m going to use a non stick Bundt pan.

    Reply
    • Kara Cook

      October 18, 2020 at 9:06 pm

      Hope it turned out and that he had a wonderful birthday!

      Reply
  21. chloe

    September 28, 2020 at 1:35 pm

    i made this cake and it was horrible it was rock solid when i finished it. The frosting was good though.

    Reply
    • Chelsea

      October 1, 2020 at 1:54 pm

      You probably did something wrong. I made it for my daughters birthday cake and it was perfect. I’m about to make it again for my other daughters birthday.

      Reply
    • Kara Cook

      October 18, 2020 at 8:51 pm

      Sorry it didn’t turn out for you. Did you follow the recipe exactly? If so, all I can think of is that it was overbaked.

      Reply
  22. Mary

    September 25, 2020 at 6:16 am

    Omg so freakin good !! Have made three times !! Making it again today !! Thank you for a great recipe!!!

    Reply
    • Terri Oliger

      September 27, 2020 at 8:27 am

      Looks delicious and easy! I live at 7500ft. Would I add 1 tbsp of extra flour for altitude? I normally add that to a boxed cake.

      Reply
      • Kara Cook

        October 18, 2020 at 8:24 pm

        Yes, you can add 1-2 tablespoons of extra flour. I also live at a high altitude, and I’ve made this cake both with extra flour and as written. It doesn’t rise up quite as high without the extra flour, but it still turns out amazing for me.

        Reply
  23. Kayla

    September 19, 2020 at 5:26 pm

    Baking the cake now with my niece its very easy to make thank you.

    Reply
    • Kara Cook

      October 18, 2020 at 8:24 pm

      So glad to hear it Kayla! Baking with family is always extra special. 🙂

      Reply
  24. Nicole Burns

    September 17, 2020 at 7:57 am

    I need to make a square cake. Will this fill 2 8×8 nicely?

    Reply
    • Kara Cook

      September 18, 2020 at 10:34 pm

      I think that should work. You may need to adjust the baking time, so just watch them carefully. 🙂

      Reply
  25. Isabel M

    September 11, 2020 at 11:48 am

    If my son doesn’t like chocolate can k just leave out the cocoa powder and it’ll make a good vanilla Cake?

    Reply
    • Kara Cook

      September 17, 2020 at 9:42 pm

      I haven’t done that, but it is certainly worth a try. Let me know how it turns out!

      Reply
  26. Lesley

    September 9, 2020 at 2:54 pm

    This Cale was amazing!!! Do you happen to have a recipe for a thin cream layer to put in the middle? Similar to what you would have inside of a Twinkie or hostess cupcake?

    Reply
    • Kara Cook

      September 17, 2020 at 9:33 pm

      I’m not a fan of the shortening based fillings, but I do have a cream filling that is similar. I used it in my cream filled cupcakes: https://www.creationsbykara.com/cream-filled-chocolate-cupcakes/ I would double the recipe for this cake. Let me know how it turns out.

      Reply
  27. Alyssa

    September 4, 2020 at 3:50 pm

    I am trying out this recipe and I had a question. Is it too thin to use springform pans? I followed the recipe and put it in the oven, and then are leaking!! never had them leak with paste recipes!!

    Reply
    • Kara Cook

      September 17, 2020 at 9:08 pm

      Yes, this batter is very thin, so I wouldn’t recommend baking it in a springform pan. So sorry they leaked, I know what a mess that can be. 🙁

      Reply
  28. Patty

    September 1, 2020 at 9:20 am

    Can you reduce the amount of sugar and still have the cake turn out?

    Reply
    • Kara Cook

      September 17, 2020 at 9:03 pm

      I haven’t tried that with this cake recipe, but I have noticed that when I lower the sugar in other baked goods, it changes more than just the flavor. Texture and baking times are also affected.

      Reply
  29. Brenda

    August 28, 2020 at 9:41 am

    This is my go to chocolate cake recipe. It’s moist and flavorful but not overly sweet. My family and I eat the cake without frosting (it’s that good). I’ve also frozen the cake into individual squares so when the craving hits I have them on hand. As noted you can wait for them to fully defrost but my husband the guy that he is ate his right out the freezer and it was dense but moist if that makes sense.

    Reply
  30. Becki

    August 18, 2020 at 3:20 am

    I am going to make this as a surprise for my mom. I don’t eat cake…she said I was the only kid on it’s first birthday to throw cake at the floor in refusal and want more watermelon. Anyway, so I really struggle with cake baking, but I only cook from scratch. I don’t have cake tins. I have a 9″, 7″, and 4″ springform pan or the option of multiple 8×8 or 9×13 pans. I had hoped to layer it for astetics but no need for even layers just can I use different size springforms if I make them with the same depth and just watch time on smaller pans? If so would I use all 3 or just extra in the 2 bigger? Or should I give up on beauty and go for tried and true (saw other post that worked) 9×13? Plus I am making marshmallow frosting because I know it’s her absolute favorite. I don’t like marshmallow either but I have got the technique of making down now though I usually use it on my no bake homemade ice cream cakes for her. I am a bread person… No a cake person sorry.

    Reply
  31. Ashley

    August 10, 2020 at 9:54 pm

    I just wanted to say hands down the best choc cake I have ever made !! My number one go to for sure . I still need to try out your frosting I ended up making a choc cream cheese frosting to top this cake with but holy cow !! Do you share other cake flavor recipes i would love to try them all out !!!

    Reply
    • Kara Cook

      August 13, 2020 at 9:04 am

      I am so glad you loved it! I bet it was delicious with chocolate cream cheese frosting. You can’t go wrong with cream cheese in my book! I do have lots of other cake recipes. I don’t make lots of layer cakes (I like things simple, haha), but they are all tasty. You can find them here: https://www.creationsbykara.com/category/recipes/dessert-cakescupcakes/

      Reply
  32. Nirmala

    August 6, 2020 at 8:35 pm

    I tried out this cake, it is so yummy😍 What can be replaced instead of egg? I want an eggless cake.

    Reply
    • Kara Cook

      August 13, 2020 at 9:05 am

      I have never used anything to replace eggs. If you have found a substitution that works in your other recipes, you could try it for this cake. If you do, let me know how it turns out!

      Reply
    • Ethel harris

      August 23, 2020 at 8:40 am

      Arrowroot flour can be used instead of eggs.

      Reply
      • Kara Cook

        August 26, 2020 at 11:07 am

        Thanks for the tip!

        Reply
    • S

      December 17, 2020 at 11:47 am

      You can also use flax seed to make a flax “egg” substitute.

      Reply
  33. N

    August 2, 2020 at 5:44 am

    Hi, please can I use butter instead of the oil? And can I use powdered milk?.

    Reply
    • Kara Cook

      August 13, 2020 at 9:06 am

      Reconstituted powdered milk should work just fine. You can use butter in place of oil, but the cake will not be as moist, and the texture will be different due to the water content in butter.

      Reply
  34. Maria

    July 25, 2020 at 12:42 am

    Is it a huge deal if I forget the baking soda?😳

    Reply
    • Kara Cook

      August 13, 2020 at 9:07 am

      It won’t rise up quite as nicely, but it should have still tasted good. How did it turn out?

      Reply
  35. Brittany

    July 23, 2020 at 3:52 pm

    Do you happen to know how many 6 inch pans this would fill and for how long to cook? Thanks!

    Reply
    • Kara Cook

      August 13, 2020 at 9:09 am

      My guess is that you would need at least three 6″ pans. I’m not sure on the time, so I would leave the oven light on and start peeking at them through the glass at 20 minutes, then add time as needed.

      Reply
  36. Crystal Majors

    July 17, 2020 at 6:01 pm

    Can I use this recipe for cupcakes

    Reply
    • Kara Cook

      August 13, 2020 at 9:12 am

      I haven’t tried it, but I think it would make good cupcakes. You should probably get 24-30 cupcakes. They will probably take around 18 minutes to bake, but check them early to make sure they don’t overbake.

      Reply
      • Caroline I

        August 28, 2020 at 11:50 am

        I just made them as cupcakes! It made 30 and I baked for 16 min and that was enough!

        Reply
  37. Lindsey

    July 15, 2020 at 7:50 pm

    Hey Kara, how soon in advance can I make the frosting considering I plan to freeze the cake layers overnight?

    Reply
  38. Adrianna

    July 8, 2020 at 5:52 pm

    Can I also make this cake dairy free? Lots of allergies in my family, I was thinking of trying oat milk as a substitute

    Reply
  39. Aanya

    July 8, 2020 at 9:30 am

    hi so i didn’t put the cake in two pans and put it in one instead and it is taking forever to cook any recommendations!

    Reply
  40. Carmen

    July 7, 2020 at 8:30 pm

    What adjustments need to be made for high altitude?

    Reply
  41. Heather

    July 7, 2020 at 7:03 am

    I just made this and oh my goodness I love it so much thanks for the share. My boyfriend enjoyed it as well 😍😍

    Reply
  42. Serena

    July 6, 2020 at 5:19 pm

    My cake isn’t rising what did I do wrong ?

    Reply
  43. Shaley

    July 1, 2020 at 10:09 am

    This is great the best cake! We subbed the flour for namasta’s gluten free flour 1:1 and was moist and not fragile at all! I want to make some cakes ahead of time, would it be ok to keep in the freezer for a few days?

    Reply
    • Kara Cook

      July 1, 2020 at 9:09 pm

      Yes, you can definitely keep them in the freezer for a few days, then frost them when you are ready! 🙂

      Reply
  44. Mia

    June 25, 2020 at 2:43 pm

    hey kara, so how long do they need to be in the freezer before frosting? can i leave it overnight??

    Reply
    • Kara Cook

      June 26, 2020 at 11:25 pm

      Yes, it will be just fine if you leave it in the freezer overnight.

      Reply
  45. gb

    June 19, 2020 at 10:20 am

    Thank you for the recipe. Please help why my cake become pudding-like… overall the cake still yummy!

    Reply
  46. Esther

    June 15, 2020 at 9:01 am

    Hi
    Would this recipe be suitable to carve for a novelty cake & to be covered with fondant? Thanks in advance.

    Reply
  47. Rebecca Brown

    June 14, 2020 at 6:59 pm

    Since this is a denser cake, would it work in a bundt pan?

    Reply
  48. Angela

    June 11, 2020 at 11:28 pm

    Do you think it would work with half the sugar? I don’t like very sweet cakes. I wonder if it would change the consistency since you mentioned it is a runny batter.

    Reply
    • Kara Cook

      June 12, 2020 at 6:47 pm

      I’m not sure how it would work with reduced sugar, but it will definitely change more than just the flavor. You’re probably better off just using less frosting, that’s where most of the sweetness comes from.

      Reply
  49. Linda

    June 10, 2020 at 6:53 pm

    I saw this chocolate cake and I have to try your recipe. I just order my Hershey cocoa on amazon. Can wait to try this.
    Thanks

    Reply
  50. Stephanie

    May 28, 2020 at 9:41 pm

    This was the best chocolate cake I have ever had! It was very moist and easy to make! Thank you so much for ahring this recipe!

    Reply
    • Kara Cook

      June 12, 2020 at 6:49 pm

      I am so glad you enjoyed it Stephanie! 🙂

      Reply
  51. Ariel

    May 27, 2020 at 11:39 am

    Do you have to use parchmen paper? or can I just oil my pan?

    Reply
    • Kara Cook

      June 12, 2020 at 6:48 pm

      You can grease the pan with shortening and then coat it with flour, but using parchment paper is definitely the best way to make sure that it pops right out of the pan easily. I haven’t had great success using oil to grease my pans.

      Reply
  52. Gemma

    May 22, 2020 at 2:54 pm

    Thank you so much for this recipe! I have never been 100% happy with any chocolate cake recipe I have tried, but this is amazing! I made this today for my husbands birthday cake and we all love it. Very moist and tastes great.

    Reply
    • Kara Cook

      May 23, 2020 at 8:06 am

      I am so happy to hear that Gemma! I hope your husband had a very happy birthday! I celebrated mine this month too. 🙂

      Reply
    • Joyce

      June 4, 2020 at 2:45 pm

      how long did you cook it for ?looking to do this for my sons bday. Thanks

      Reply
      • Kara Cook

        June 12, 2020 at 7:22 pm

        I used two 9″ pans and mine baked for about 33 minutes.

        Reply
  53. Kristin

    May 20, 2020 at 7:36 pm

    I made this cake and frosting recipe today, and it is the BEST cake I have ever had!!!! I followed the recipe to a T but instead of the round pans I did a 9×13 pan!!! It turned out perfect!!!!

    Reply
    • Kara Cook

      May 23, 2020 at 8:18 am

      I am so happy to hear it turned out great in a 9×13″ pan! Sometimes it’s nice to just have a quick option. Thanks for letting me know, I’m sure other readers will appreciate the tip as well. 🙂

      Reply
  54. Rina

    May 20, 2020 at 10:19 am

    Could I possible make this on a 9×13 pan? should I do anything different?

    Reply
    • Kara Cook

      May 23, 2020 at 8:33 am

      I actually just had another reader let me know that it worked just perfectly in a 9×13″ pan! You will have to adjust the baking time, it does take a bit longer to bake a larger cake. Happy baking!

      Reply
  55. Ashley

    May 17, 2020 at 2:13 pm

    Hi! Do you have a basic vanilla cake recipe? If you do, I’d appreciate it!

    Reply
    • Kara Cook

      May 23, 2020 at 8:21 am

      I don’t have a recipe for a layered vanilla cake, I need to work on that! I do have a recipe for yellow sheet cake with chocolate frosting. I’m not sure if that’s what you’re after, but here’s the link: https://www.creationsbykara.com/easy-pound-cake-recipe/

      Reply
  56. Alex

    May 9, 2020 at 8:24 am

    Hello, I love the cake, how many hours earlier to serve it, must I take the cake out the freezer?

    Reply
    • Kara Cook

      May 9, 2020 at 10:59 pm

      I’d take it out at least 2-3 hours before serving. The rate that it thaws depends on the temperature of your room. 🙂

      Reply
  57. Yvette

    May 7, 2020 at 8:17 pm

    I will be attempting this to make this cake…can i use almond milk instead of regular milk? Also, can I use butter instead of the oil??

    Reply
    • Kara Cook

      May 9, 2020 at 11:02 pm

      I think that the almond milk should work just fine. If you use butter instead of oil, your cake won’t be as moist. Because oil is liquid at room temperature, it keeps baked goods more moist than other oils that are solid at room temperature. Butter also has water in it, so your cake will probably still be good, but I’m not sure exactly how it will turn out.

      Reply
  58. Kathy Lewis

    May 5, 2020 at 3:27 pm

    KARA, MY CAKE BATTER SEEMS REALLY RUNNY.
    HELP??

    Reply
    • Kara Cook

      May 9, 2020 at 11:03 pm

      It is a pretty thin cake batter, so you’re probably fine. Did your cake turn out?

      Reply
  59. Karen wilson

    May 4, 2020 at 4:16 am

    Hi Kara can you please tell me what a cup is in grams??? Or ounces????

    Reply
    • Kara Cook

      May 4, 2020 at 9:49 am

      It depends on the ingredient, they all measure differently. Here is one conversion site that I found: https://www.thecalculatorsite.com/cooking/cups-grams.php
      Hope that helps!

      Reply
  60. Holly

    April 30, 2020 at 7:31 pm

    My frosting came out super runny. Butter was at room temp. What did I do wrong?! 🙁

    Reply
    • Kara Cook

      May 1, 2020 at 1:58 pm

      You probably just added a little too much milk. No worries. If that happens, you can add more powdered sugar to thicken it up. You may also want to add some additional cocoa powder so you don’t lose any of the chocolate flavor.

      Reply
  61. Andrea

    April 30, 2020 at 12:46 pm

    I went to flip it onto the cooling rack and the cake fell apart. What did I do wrong?!? Still tastes good though.

    Reply
    • Kara Cook

      May 1, 2020 at 2:00 pm

      Dang, I hate it when that happens! Did you use parchment paper? If so, it could be that you just flipped it too slowly, allowing gravity to pull it out before it hit the cooling rack. I find it easiest to put the cooling rack right on the cake, then flip it carefully while holding it onto the cake. Hope that helps!

      Reply
  62. Sarah K

    April 26, 2020 at 11:12 am

    I was a virgin at baking cakes with parchment and apparently it moved and now I have parchment paper baked into my cake 😢 smells really good though. Any tips???

    Reply
    • Kara Cook

      May 9, 2020 at 11:05 pm

      Hm, I have never had that happen before. 🙁 Hopefully you were able to save it and still eat the cake. Next time, try spraying a little bit of non stick spray on the bottom of the pan before adding the parchment, it helps hold it in place.

      Reply
  63. Cindy Watson

    April 26, 2020 at 10:31 am

    Made this cake 2 times in the last weekk, and it is fabulous!

    Reply
  64. Marwa

    April 23, 2020 at 9:43 am

    Thank you sooo much my son love to bake with me and today he choose your cake from pinterest and we bake it and decorate with chocolate and strawberry and it will be my chocolate cake recipe now only thing i replace milk with buttermilk 😁 my son is 4 and he told his father he bake it 👍

    Reply
  65. Ravinder kular

    April 22, 2020 at 11:23 pm

    Oh my I have been baking for my kids for years but never had this easy and tasty cake recipe thank you so much!!!! My family loved it❤️

    Reply
  66. Mary

    April 22, 2020 at 5:30 am

    We made this yesterday using cake flour. It’s honestly the best scratch chocolate cake we’ve ever had! We wrapped the layers in plastic and froze them as suggested and it could not have been more moist and perfect. Thank you for such a delicious recipe!

    Reply
  67. Addie

    April 21, 2020 at 6:35 pm

    This recipes is definitely a really good one! I love it but it only makes about 2 – 6inch rounds, unless you want your cake layers to be really thin, I’m sure you can do more but if you need more, doubt the recipe.

    Reply
  68. Katie

    April 20, 2020 at 9:22 pm

    My daughter and I made this tonight as a fun (and delicious) project since we’re stuck at home. It was amazing! One of the best chocolate cakes I‘ve ever had! Was a little worried as the batter was a little more liquid than others that I made. Was perfect!

    Reply
  69. Kristi

    April 12, 2020 at 7:38 am

    I’m making to eat today. Do I have to freeze?

    Reply
    • Kara Cook

      April 15, 2020 at 10:44 pm

      No, you don’t have to freeze it, that step just makes it extra moist and delicious. But it will still be tasty!

      Reply
  70. Mangalagiri Handloom Sarees Online | Dress Materials Online

    February 17, 2020 at 4:07 am

    This is our go to for chocolate cakes! Soooooo amazingly yummy…

    Reply
  71. Terry Bush

    February 16, 2020 at 3:40 pm

    I don’t usually comment but I wanted to say this is the best homemade chocolate cake I have ever made. I wrapped it in plastic after cooking a little in the pan and froze the layers as you suggested. It is very moist and delicious!!! Thank you thank you thank you. I will make a little more frosting next time. The frosting is delicious too. This will be my go to chocolate cake. I’ll ditch the others.😊

    Reply
    • Kara Cook

      February 18, 2020 at 9:07 pm

      I am so happy to hear that you loved it so much Terry! And a little more frosting is always a good thing in my book. 🙂

      Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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