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 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.
CHOCOLATE CAKE 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.
For more chocolate cake recipes, check out:
- Heath Bar Cake
- Miracle Whip Chocolate Cake
- Chocolate Bundt Cake with Pudding
- Double Chocolate Cupcakes
- Quinoa Cake
- Flourless Chocolate Cake Recipe
- Peanut Butter Chocolate Poke Cake
Easy Homemade Chocolate Cake with Chocolate Frosting
Homemade Chocolate Cake
Moist and fudgy two layer chocolate cake with homemade chocolate frosting.
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
- Line two 9" round pans with parchment paper and spray with non-stick spray. Preheat oven to 350°.
- Whisk together 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 till smooth.
- 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.
- 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.
- For frosting, beat all ingredients in a bowl till smooth, adding enough milk to get a spreadable consistency.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 442Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 43mgSodium: 421mgCarbohydrates: 71gNet Carbohydrates: 0gFiber: 2gSugar: 52gSugar Alcohols: 0gProtein: 6g
I love the taste of this cake but mine keeps dropping in the middle. Any suggestions on why that happens?
It can be tricky to figure out why cakes sink. Sometimes I’ll have a recipe I’ve made dozens of times that will just sink, and it’s so frustrating! Make sure your baking powder and soda are fresh, and don’t open the oven door before the cake is done. The cool air can cause cake to fall. If neither of those work, I usually try adding a tablespoon or two of additional flour. And of course if all else fails, I just cut the cake till it’s level and eat the extra pieces. 🙂
what a great post! i’ll have to check out that heath bar cake recipe, i’ve been looking for a good one. i am all about making a whole bunch of dumplings, freezing them, and then steaming or panfrying them whenever i need just one or a few. they usually don’t last very long though 🙂
Hi love this recipe
can it be half to make cupcakes?
Yes, if you cut it in half it will make about a dozen cupcakes. They will only need to bake for 18-22 minutes.
Can I freeze a carrot cake before frosting?
Yes, you should be able to freeze just about any cake before you add the frosting. Just wrap it really well so it doesn’t get freezer burn.
Super simple yummy cake. I was out of vanilla and it still turned out great! Everyone loved it.
Glad to hear that it was still tasty without the vanilla! 🙂
My dad asked for a super chocolatey cake with passionfruit. I made this one and paired it with a Swiss meringue buttercream, we absolutely loved it. I subbed the milk for lite canned coconut milk since I can’t have milk, the texture was amazing. My only issue was that is sank in the middle so I had to level it a bit. Wasn’t too bad but it’s been a recurring problem I have with chocolate cakes. Hope someone can help me figure it out.
Oh my goodness, your variation sounds amazing! If your cakes are falling in the middle, you could try adding a tablespoon of extra flour to the batter. Sometimes that works for me.
Hi, does the cake need to be refrigerated after frosting it, or can it be left out?
It’s baking right now 🙂
I keep mine at room temperature because it stays softer, but if you have a really warm kitchen, you could refrigerate it. I’d let it sit at room temperature for at least 30 minutes before serving it.
Do I need to spray the parchment paper and sides of the pan if it is a nonstick pan? I can’t wait to try this recipe for my son’s birthday cake this weekend!
When I am making layer cakes, I always use parchment paper and non stick cooking spray. I’d rather be safe than sorry. Nothing is worse than having a cake stick to the pan. I’ve learned my lesson the hard way. 😉
Can I make this cake the day before an event and keep in the fridge? Or would it be better to leave it out on the counter? I love the freezer idea but have no room in the freezer lol
I usually just leave mine at room temperature. Unless your kitchen is quite warm, you should be just fine.
I’m getting ready to make this cake and frosting.
Hi Kara,
I have tried this recipe 3 times now and it’s always a big hit! Can you tell me if it’s possible to create a boozy version of this cake? I’d love to make it for my husband’s birthday, so do tell me if its ok to add maybe 60ml whiskey to the cake mix, or perhaps 1/2 cup kahlua into the frosting?
I think you could replace some of the milk or boiling water with whiskey, but keep the total liquid amount the same. For the frosting, you could use 6-8 tablespoons of kalua in place of the milk. If you use 1/2 cup, you would end up with a very runny icing.
Can I make this in a 9’13 pan?
It might be too much batter for a 9×13″ pan. You could try it, but I’d put your pan on a cookie sheet in case it overflows.
This tastes was INCTEDIBLE! Mine took 45 minutes in the oven as when I checked at 35′ it was still very runny. I only share in case people have the same issue! Every oven is different 🙂
However, where I am now I can’t get Hershey’s cocoa powder. Do you think I can use regular cAcAo powder (not cocoa)? Do I use the same measurements?
I used 1 cup of hot coffee instead of just hot water and I also add a pinch of fresh grated nutmeg to all my chocolate cakes. Just adds a little something. I put that *** on everything 😉
Have you used cake flour in this recipe? If so, did you make any adjustments?
Hello Kara,
I am going to try this recipe for my grandsons birthday cake. He was asking for a chocolate cream filling do you have a recipe for something like that? Thought I could put it in between the layers instead of frosting? Also I found a cake release mix from a bakery web site once that works awesome for pans. My cakes NEVER stick when I use this. Wanted to share it with you and thought your fans might like it too!
1cup Crisco
1 cup flour
1 cup oil (I use canola oil)but any would work I believe.
mix well and paint the cake pans bottom and sides. This is a lot so if you don’t make cakes often just reduce amounts. just keep it equal parts of each ingredient.
This recipe is by far the best cake I have ever tasted. The freezing in the plastic wrap is the best thing ever. Gives me time to make the cake ahead of time and then just frost and go. Taking it to a girls group bday party. I love to top it with berries. This time it will be raspberries. Thank you
did
it taste good
I also love being able to make it ahead of time and freeze it. It sounds amazing topped with raspberries!
I made this for my son’s birthday last week. He always wants a chocolate chocolate cake. This recipe did not disappoint!! It is extremely moist and chocolately. The butter cream frosting is so good!!
Hope he had a wonderful birthday, and I’m so glad you loved the cake!
I don’t have plastic wrap or parchment. Just wax paper. Do you have any ideas on what I should do? Will it still turn out the same? And does a spring form pan work too?
If you don’t have parchment paper, just make sure you grease your pans with shortening and flour. I haven’t tried it in a springform pan, but the batter is very thin, so I wouldn’t try it in mine, I’d be afraid of leaks.
Has anyone made cupcakes with this recipe? Any tips, should I use liners or not?
I always use liners when I make cupcakes.
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!!!!!!!!!!
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!!
So glad it was such a hit at your house! Thanks for sharing your adaptations, sounds delish!
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!
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. 🙂
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?
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. 🙂
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.
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.
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. 🙂
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.
I made this cake during quarantine and everyone loved it!!
A little chocolate is a great way to make any quarantine day a little bit better! 🙂
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❤️
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. 🙂
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??
I’ve never made a yule log, but it’s definitely worth a try with this recipe since it’s so tasty. 🙂
Mines in oven spilling all over like other review ugh
Dang, that is a big bummer! Did you use two 9″ pans, or a smaller size?
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?
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.
The cake turned out perfect. I did use 1 cup hot coffee instead of water. Brings out the chocolate. Thank you for sharing. 😁
Thanks for sharing the tip Sandra!
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!
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
Hi! Can use buttermilk instead of regular milk?
Thanks
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. 🙂
Hello! Can I use buttermilk instead of regular milk? Thanks
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!
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?
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.
It was a total hit! Everybody love it in my family! And the frosting taste amazing! This is by far best homemade chocolate cake
So happy to hear it Aylin! Thanks so much for taking the time to stop by and leave a comment. 🙂
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!
Caramel in the middle sounds amazing!!
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.
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!
Going to make this for my husbands birthday today. I’m going to use a non stick Bundt pan.
Hope it turned out and that he had a wonderful birthday!
i made this cake and it was horrible it was rock solid when i finished it. The frosting was good though.
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.
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.
Omg so freakin good !! Have made three times !! Making it again today !! Thank you for a great recipe!!!
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.
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.
Baking the cake now with my niece its very easy to make thank you.
So glad to hear it Kayla! Baking with family is always extra special. 🙂
I need to make a square cake. Will this fill 2 8×8 nicely?
I think that should work. You may need to adjust the baking time, so just watch them carefully. 🙂
If my son doesn’t like chocolate can k just leave out the cocoa powder and it’ll make a good vanilla Cake?
I haven’t done that, but it is certainly worth a try. Let me know how it turns out!
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?
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.
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!!
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. 🙁
Can you reduce the amount of sugar and still have the cake turn out?
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.
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.
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.
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 !!!
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/
I tried out this cake, it is so yummy😍 What can be replaced instead of egg? I want an eggless cake.
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!
Arrowroot flour can be used instead of eggs.
Thanks for the tip!
You can also use flax seed to make a flax “egg” substitute.
Hi, please can I use butter instead of the oil? And can I use powdered milk?.
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.
Is it a huge deal if I forget the baking soda?😳
It won’t rise up quite as nicely, but it should have still tasted good. How did it turn out?
Do you happen to know how many 6 inch pans this would fill and for how long to cook? Thanks!
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.
Can I use this recipe for cupcakes
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.
I just made them as cupcakes! It made 30 and I baked for 16 min and that was enough!
Hey Kara, how soon in advance can I make the frosting considering I plan to freeze the cake layers overnight?
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. 🙂