Easy Chocolate Cake Recipe

Easy Homemade Chocolate Cake Recipe

I’m such a softie when it comes to cake! My family knows it, too, and cake has always been one of our favorite ways to celebrate. I love making everything from tres leches cake to carrot cake from scratch, but when chocolate is called for, this is the cake I make.

This easy chocolate cake is rich, fudgy, and incredibly moist. The crumb is soft and tender without being overly dense, and the cake is simple enough to make even if you’re not an experienced baker. And because every chocolate cake needs a good frosting, I finish it with a fluffy whipped chocolate buttercream that makes it even better.

It’s also become one of my kids’ favorite birthday cakes, which is probably the best review I can give it!

Easy Chocolate Cake Ingredients

Even though this chocolate cake feels extra special, it’s made with simple ingredients that you probably already have in your kitchen! It’s a great recipe to pull out when you don’t have time to run to the store but still want to make something homemade and delicious.

• Sugar: You’ll need two cups of plain ol’ granulated sugar. You can substitute raw sugar here if you’d like.
• Flour: No need for cake flour; just use 1 ¾ cups of all-purpose flour. 
• Cocoa Powder: To make this cake perfectly chocolatey, we’ll be using ¾ cup of cocoa powder in the batter.
• Baking Powder & Baking Soda: Using both together gives this cake its light quality, making each bite both delicate and rich.
• Salt: I typically use sea salt.
• Eggs: You’ll need two whole eggs.
• Milk: Creamy and dreamy! I use one cup of whole milk in this recipe. 
• Oil: You can substitute butter if you want a richer cake, but I find that oil gives a great texture and moistness.
• Vanilla: Go for pure vanilla extract for the best flavor.
• Boiling Water: This old-fashioned technique of adding boiling water will make the batter seem very liquid-y, but don’t be alarmed! The results will be amazing!

How to Make Chocolate Cake From Scratch

One of the best things about this chocolate cake recipe is how easy it is to make. Unlike traditional sponge cakes, which rely on whipped egg whites for their light and airy texture, this easy chocolate cake gets its lift from baking powder and baking soda.

• Prep: Preheat the oven to 350°F. Lightly spray two 9-inch round cake pans with cooking spray, and dust them with flour. Line the bottom of each pan with a circle of parchment paper for easy removal.
• Combine Dry Ingredients: In a large mixing bowl, combine the sugar, cocoa, baking powder, baking soda and salt. Mix until combined.
• Add Wet Ingredients: Add the eggs, milk, oil and vanilla to the bowl. Stir until just combined. Pour in the boiling water and mix until smooth. The batter will seem a little runny. 
• Bake: Pour the chocolate cake batter evenly into the two prepared cake pans. Place the pans in the preheated oven for 30 minutes, or until the center of each cake round is set.
• Rest: Let the chocolate cake completely cool before frosting it.

Simple Chocolate Cake Decorating Ideas

I love to frost this cake with a homemade chocolate buttercream, but you could also use your favorite vanilla frosting, or make a marshmallow fluff frosting. To decorate, are a few ideas to try:

• Chocolate Curls: With my chocolate eclair cake, I drag a sharp knife across a bar of chocolate to make shavings or curls. Scatter over the frosted cake.
• Pearls: Shimmery candy pearls (find them on the baking aisle, near the frosting) look beautiful on a dark, chocolatey cake.
• Ganache: Equal parts of cream and high-quality chocolate make a lovely ganache. Cool it well, then drizzle over the cake for a fancy effect.
• Crushed Candies or Cookies: Crush up your favorite candy or cookies and sprinkle over your cake! Heath bars, Oreos, or even peppermints as I do with my Grinch cake!
• Chopped Nuts: Go for easy chopped walnuts or pecans here. Sprinkle them over the top and press them gently into the sides of the cake.

How to Store and Freeze Easy Chocolate Cake

To Store:

• Store the cake, covered, at room temperature for up to 3 days.
• To refrigerate, cover the cake and store it in the fridge for up to 1 week.
• Let the cake sit at room temperature for about 10 minutes before serving.

To Freeze:

• Yes, you can! Freeze the cake, well-covered, for up to 2 months.
• Thaw the cake overnight in the refrigerator, then let it sit at room temperature for about 30 minutes before serving.

More Easy Dessert Ideas

A homemade dessert makes any meal extra special. You’ll love the recipes below!

• Hummingbird Cake
• Tiramisu
• Chocolate Milkshake
• Fudgy Homemade Brownies
• Chewy Chocolate Chip Cookies