Let them eat cake! I love chocolate and I love cake, so naturally, I enjoy eating chocolate cake. This moist homemade chocolate cake is really easy to make and tastes so yummy.
Frost the homemade chocolate cake with some homemade chocolate buttercream frosting and you are left with a chocolate cake to die for. If I can do it you can do it, let’s get baking!
For more chocolate recipes go here.
Step 1: Gather the ingredients and tools
Let’s gather together all of the ingredients and tools first. For this homemade chocolate cake you will need the following:
Chocolate Cake Batter
- Cake flour or all-purpose flour. Using cake flour results in a more tender texture as well as a finer crumb, and cakes made with cake flour often rise easier. With that said all-purpose or plain four works just fine too.
- White granulated sugar. Of course, we want our chocolate cake to be sweet, so we will add some sugar. Sugar also serves other purposes while baking.
- Unsweetened cocoa powder. I generally use the Hershey’s brand of unsweetened cocoa powder but you can use whatever brand you can get ahold of. Don’t confuse this with any chocolate powder, like the kind used to make chocolate milk, they are different.
- Baking powder. The baking powder helps the cake rise and it will help to lighten the texture of the cake.
- Baking soda. The baking soda will also help the cake to rise and result in a more tender crumb.
- Salt. Salt is used to enhance the flavor of the other ingredients.
- Milk. I generally use 2% milk but you can use a variety of milks from whole milk to skim to even almond milk. The milk helps to make the cake moist and tender and adds a bit of flavor.
- Oil. I usually use canola oil but vegetable oil and other oils like coconut will work too. Some oils will alter the flavor of the cake slightly so just be aware of that.
- Eggs. Eggs also act as a leavening agent in the cake as well as help to add texture and flavor.
- Vanilla Extract. Vanilla extract is added to enhance the flavor of the cake.
- Very hot water or Coffee. The hot water or coffee helps to bloom the cocoa powder which helps to unlock the cocoa powder’s flavor. It also helps to make the chocolate cake moister. Also used filtered water unless your tap water tastes really good. Here in Phoenix, Arizona the tap water is horrible tasting.
Chocolate Butter Cream Frosting
For the homemade chocolate buttercream frosting you will need the following:
- Unsalted butter. You may use salted butter too if you like. The butter will add flavor, texture, and body to your frosting.
- Unsweetened cocoa powder. The cocoa powder is what gives it the chocolate taste, mmm chocolate.
- Powdered Sugar/Confectioner’s Sugar. The powdered sugar, also known as confectioner’s or icing sugar, is the main sweetness element for the frosting.
- Milk. Again we will add milk to give our frosting the consistency that we want. Use your favorite kind of milk.
- Vanilla Extract. Again as with the cake, the vanilla will add flavor to the frosting.
Tools
For the tools you will need:
- 2 9-inch cake pans. Although you can also use a 9×13 inch pan too if you like.
- Cake spatula. Spatulas that are designed for cakes are very handy for frosting cakes.
- Whisk
- Bowls
- Cooling rack
- Spatula
- Hand mixer or wooden spoon
- Parchment paper
- Pedestal. Pedestals that rotate make frosting cakes so much easier and they are a great way to showcase that awesome cake.
Step 2: How to make homemade chocolate cake from scratch
First, preheat your oven to 350 degrees F. or 176 C. Then mix together in a large bowl the cake batter dry ingredients with a whisk or a sifter. You want to make sure to break up any cocoa powder clumps that might be in there.
Now add your milk, oil, eggs, and vanilla extract. Switch to a wooden spoon or a hand mixer to mix the ingredients. The batter will be very thick at this point.
Lastly, add in your very hot water or coffee in slowly, while the mixer is on low, until it is all incorporated. Your batter will be kind of runny, which is good. Use a spatula to scrape the sides.
The hot water will “bloom” the cocoa powder which will result in a chocolate flavor that is more rich and tasty.
And just like that, the homemade chocolate cake batter is ready to go. Pretty easy, right?
Step 3: Prepare pans and bake that moist homemade chocolate cake
Now take a couple of 9-inch cake pans and take some butter or shortening and using your fingers, push it all around the pan coating it, then take about a tablespoon of flour and place that in the pan, move and tap your pan around until the flour coats the pan, then tap out the excess flour.
The pans are ready to go. You don’t want your cakes to stick, so don’t skip this step. Even if you have a nice non-stick pan, it is still a good idea to prep the pans. If you desire, you can also cut out a round piece of parchment paper and put it on the bottom of the pan.
Next, using a cup, distribute the cake batter evenly between both pans. Bake for 30 to 35 minutes at 350 F (176 C) until when you poke the center with a toothpick it comes out clean.
Now let the cakes cool for about 10 minutes. Then, using your cake spatula, move around the edges of the cake to help release it. Then turn the pan over and let the cake come out.
Let the cake cool on the racks for another 20 to 30 minutes.
Step 4: Make the chocolate butter cream frosting
Now time to make the yummy chocolate buttercream frosting to go with your moist homemade chocolate cake. First, in a large bowl, cream together your softened butter with your cocoa powder, using a mixer.
Then add your vanilla extract, next add about 1 cup of your powdered sugar at a time, then mix, then add the sugar, etc. until it is all incorporated, scraping the sides of the bowl as needed.
Now add about 1/3 of the milk, and see what kind of consistency you want.
If you want the frosting thicker, leave it like this, if you want it a bit thinner, add another 1/3 of the milk. You may not need all of the milk. It just depends on how you want your frosting. 🙂
All right, the frosting is ready to go.
Step 5: Frost that cake
Time to frost the homemade chocolate cake now, using a cake spatula, or butter knife, etc. A little trick I learned on how to keep your cake board or cake pedestal from getting messy near the base of the cake is you add four strips of parchment paper, set them in such a way that you have an open square in the middle.
Then place a dollop of frosting there, this will act like glue and hold your bottom layer of cake in place. Add the first layer of cake, then frost the top, add the next layer, and cover the whole thing. 🙂
You may want to wrap the cake layers in plastic wrap and chill them in the fridge for a few hours or overnight before making the frosting and frosting them. They tend to turn out nicer when you do that.
Remove the parchment paper by gently pulling it away. At this point, you may want to chill the cake in the fridge to let the frosting set, but it isn’t necessary; you can serve right away if you want. Time to enjoy your homemade chocolate cake.
Do you love cake like me? You can find more cake recipes here.
How long does a homemade moist chocolate cake last?
Freshly baked homemade chocolate cake will last for about 7 days if stored in an airtight container in the fridge. You can also wrap it with foil or plastic wrap which will help prevent it from drying out. Or you can store unfrosted cake that way as well.
What is the best way to freeze this chocolate cake?
Homemade chocolate cake can be frozen as well. The best way is to take your frosted cake and place it on a freezer-safe pan, unwrapped and uncovered, in the freezer for 4 to 5 hours. Once frozen, place it in a freezer bag or wrap it with plastic wrap really well. It will last up to 12 months in the freezer.
Can I make cupcakes from this homemade chocolate cake recipe?
Sure! This will make about 24 cupcakes. Follow the recipe as directed. Spray the cupcake pan with cooking spray or use paper cups. Fill each cup two-thirds full. Bake at the same temp, 350 F/176C for 18 to 25 minutes until a toothpick comes out clean. Remove them from the oven and allow them to cool.
Here are a few other recipes you may like:
Soft Chewy Chocolate Chip Cookies
Homemade Restaurant Quality French Fries
Moist Homemade Chocolate Cake Recipe
Equipment
- 2 9-inch cake pans (or use a 9×13 inch pan)
- cake spatula
- Whisk
- Bowls
- cooling rack
- Spatula
- hand mixer or wooden spoon
- parchment paper
Ingredients
Chocolate Cake Batter
- 2 cups cake flour or all-purpose flour 240g
- 2 cups white granulated sugar 400g
- 3/4 cup unsweetened cocoa powder 75g
- 2 tsp. baking powder 8g
- 1 1/2 tsp. baking soda 7g
- 1 tsp. salt 5g
- 1 cup milk whole, 2%, 1%, Almond, etc. (240mL)
- 1/2 cup oil canola, vegetable, coconut, etc. (120mL)
- 2 large eggs
- 2 tsp. vanilla extract 10mL
- 1 cup very hot water of hot coffee 240 mL
Chocolate Butter Cream Frosting
- 1 1/2 cups unsalted butter softened (340g)
- 1 cup unsweetened cocoa powder 100g
- 5 cups powdered sugar confectioner's, icing sugar (600g)
- 1/2 cup milk whole, 2%, 1%, skim, etc. (120mL)
- 2 tsp. vanilla extract 10mL
Instructions
- Add the milk, oil, eggs, and vanilla extract. Mix with a wooden spoon or electric mixer.
- Lastly, add the hot water or coffee slowly, while the mixer is on low, until it is all incorporated. The batter will be runny. Use a spatula to scrape the sides.
- Prepare two round 9-inch cake pans with butter or shortening and dust with flour. You can add a piece of round parchment paper on the bottom too if you want. You may also use a 9×13 pan.
- Next, evenly distribute the cake batter between both pans.
- Bake for 30 to 35 minutes at 350 F (176 C) until when you poke the center with a toothpick it comes out clean.
- Let the cakes cool for about 10 minutes.
- Release the cake from the pan and let the cake cool on wire racks for another 20 to 30 minutes. Wrap the cake rounds in plastic wrap and chill for 2 hours to overnight.
Make the Frosting and Frost the Cake
- In a large bowl, cream together the softened butter with the cocoa powder, using a mixer.
- Then add the vanilla extract, next add about 1 cup of the powdered sugar at a time, then mix, then add the sugar, etc. until it is all incorporated, scraping the sides of the bowl as needed.
- Now add about 1/3 of the milk, and see what kind of consistency you get. If you want the frosting thicker, leave it like this, if you want it a bit thinner, add another 1/3 of the milk.
- A little trick I learned on how to keep your cake board or cake pedestal from getting messy near the base of the cake is you add four strips of parchment paper, set in them in such a away that you have an open square in the middle.
- Then place a dollop of frosting in the middle; this will act like glue and hold your bottom layer of cake in place.
- Add the first layer of cake, then frost the top, add the next layer and cover the whole thing. Remove the parchment paper and then chill the cake to let the frosting set, or it can be served right away.
Video
Notes
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
Check out my other website 101 Creative Dates for fun date ideas. Food and dating go hand in hand!
Hi!! How should I adjust the portion and timing if I only want a single layer with a 8 inch round tin? Thanks!
Yes divide the recipe in half. Bake time will be a little less as well.
Hi Matt,
I was wondering if I could make the frosting the night before and frost the next day?
Hello Leah, yes you sure can! 🙂
Made this for my birthday, absolutely perfect recipe. I used cacao powder instead of cocoa and it’s was delicious. Had so many compliments. Making it again! Thank you
So glad you tried it and liked it! 🙂 You are welcome!
I made this as a large cupcake shaped cake for my daughter’s birthday and it was DELICIOUS!!!!! Now I’m going to use it to make regular cupcakes for another little girl’s birthday. Any suggestions to transition to cupcakes would be great!
Awesome! I have a whole paragraph in the post that talks about turning it into cupcakes. 🙂 Front the printable recipe card just scroll up and the paragraph is right before the long Pinterest Pin photo. Or if you scroll down from the top you will find it as well.
Made this recipe and it was fabulous. Very moist, not overly sweet. Everyone enjoyed it ❤️
So glad you gave this chocolate cake recipe a try and enjoyed it! 🙂
I’d like to make this cake, but only have 10 inch cake pans. Will they still be ok or do I need to adjust the amounts of ingredients? How would I do that? Thank you
Hi Susan, yes that will be okay, they will be thinner so they won’t need to bake as long, check them 3 to 5 minutes earlier for doneness.
Everyone LOVED. Thank you
Awesome!! So glad everyone loved the chocolate cake. You are welcome!
A very delicious cake, very moist and soft will be making this one again for my kids birthdays
So glad you like this chocolate cake!!
So grateful I found this recipe last minute and I’ve fell in love so did my entire family 🤗 thank you for sharing
Glad you found it as well!! 🙂 You are so very welcome. 🙂
This recipe is the best chocolate cake I have ever had!!!! Thank You!!!
So glad you like it!! You are very welcome!
What’s the recommended baking time for a bundt pan?
Since the cake is much thicker it takes 45 to 60 minutes maybe longer in the bundt cake pan. Same temp. Check it at 45 minutes with a long bamboo skewer.
This is a perfect and delicious chocolate cake/icing recipe! 🤤 made it for my husband’s birthday yesterday… Thank you for sharing!
So glad you tried it and like it!! You are very welcome and happy birthday to your husband!
Followed recipe used 9in pans cake over flowed all over. The pans were like 3/4 full before going in oven now they’re spilling everywhere
Are you absolutely sure they were not 8-inch pans that you used? No one else has had that happen. It has never happened to me as well. 3/4 full is too much they should be around 2/3 full. You can see how high they should be in the pictures and the video.
I used 2 9inch and it was perfect .. the cake was baked at the top of each pan properly. But when trying a new recipe you can always line the second shelf with aluminum foil just in case ❤️ hands down favorite chocolate cake recipe 🤗big hit for granddaughters 9th birthday tonight ❤️ entire family had seconds!
Great recipes
Thanks1
Followed according to your instruction cake was done but centre fell didn’t open oven door let bake longer
What happened
What size pans did you use? Your oven temp could have been incorrect. When was the last time you checked the calibration? also you may have over mixed the batter.
I made this cake for my birthday. It was really great! My husband doesn’t bake & store bought cakes aren’t very good so I made my own. Best chocolate cake ever! The only thing I did different was substitute coffee for the milk in the frosting. That was my mom’s way of making frosting.
That is awesome! I am so glad you decided to make it and liked it. 🙂
My husband has used this recipe twice now and it is absolutely spot on and delicious! So moist and flavorful. Perfect chocolate cake!
That is awesome! So glad you both like it and that he has made it twice already.
Love this recipe. This will be the only chocolate cake recipe I will ever make. Even my husband said it was the best cake I ever made. Thank you!!
So glad you like this recipe!! You are so very welcome!
Oh my goodness I made this cake and it is damn delicious my whole family loved it!! But as I had no oil I had to substitute with butter it was still deliciously moist and that buttercream icing perfect also only used 2 cups but all in all very delicious I made sure to bookmark this recipe on my phone thank you so much man!!
So happy you gave it a try and liked it!! 🙂
Just found my favourite chocolate cake recipe 😍
Tried it today and everyone asked for seconds
So glad to hear you tried this homemade chocolate cake recipe and liked it!! 🙂