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?
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.
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.
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.
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.
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.
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.
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:
Easy Homemade Chocolate Cake with Chocolate Frosting
Moist and fudgy two layer chocolate cake with homemade chocolate frosting. As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.Homemade Chocolate Cake
Ingredients
Chocolate Frosting
Instructions
Recommended Products
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
Can I also make this cake dairy free? Lots of allergies in my family, I was thinking of trying oat milk as a substitute
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!
What adjustments need to be made for high altitude?
I just made this and oh my goodness I love it so much thanks for the share. My boyfriend enjoyed it as well 😍😍
My cake isn’t rising what did I do wrong ?
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?
Yes, you can definitely keep them in the freezer for a few days, then frost them when you are ready! 🙂
hey kara, so how long do they need to be in the freezer before frosting? can i leave it overnight??
Yes, it will be just fine if you leave it in the freezer overnight.
Thank you for the recipe. Please help why my cake become pudding-like… overall the cake still yummy!
Hi
Would this recipe be suitable to carve for a novelty cake & to be covered with fondant? Thanks in advance.
Since this is a denser cake, would it work in a bundt pan?
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.
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.
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
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!
I am so glad you enjoyed it Stephanie! 🙂
Do you have to use parchmen paper? or can I just oil my pan?
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.
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.
I am so happy to hear that Gemma! I hope your husband had a very happy birthday! I celebrated mine this month too. 🙂
how long did you cook it for ?looking to do this for my sons bday. Thanks
I used two 9″ pans and mine baked for about 33 minutes.
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!!!!
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. 🙂
Could I possible make this on a 9×13 pan? should I do anything different?
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!
Hi! Do you have a basic vanilla cake recipe? If you do, I’d appreciate it!
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/
Hello, I love the cake, how many hours earlier to serve it, must I take the cake out the freezer?
I’d take it out at least 2-3 hours before serving. The rate that it thaws depends on the temperature of your room. 🙂
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??
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.
KARA, MY CAKE BATTER SEEMS REALLY RUNNY.
HELP??
It is a pretty thin cake batter, so you’re probably fine. Did your cake turn out?
Hi Kara can you please tell me what a cup is in grams??? Or ounces????
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!
My frosting came out super runny. Butter was at room temp. What did I do wrong?! 🙁
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.
I went to flip it onto the cooling rack and the cake fell apart. What did I do wrong?!? Still tastes good though.
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!
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???
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.
Made this cake 2 times in the last weekk, and it is fabulous!
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 👍
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❤️
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!
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.
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!
I’m making to eat today. Do I have to freeze?
No, you don’t have to freeze it, that step just makes it extra moist and delicious. But it will still be tasty!
This is our go to for chocolate cakes! Soooooo amazingly yummy…
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.😊
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. 🙂