Easy Chocolate Cake Recipe
Aug 28, 2026
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What could be better than chocolate cake? Not much! This easy chocolate cake recipe is moist, rich, and made from scratch for the perfect homemade chocolate cake.
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.
Recipe Success
Here are a few helpful tips to keep in mind when baking this chocolate layer cake!
- Trace the Parchment: For an even circle on the bottom of your pans, place a pan on the parchment paper and trace around the base. Cut the circle just slightly inside the tracing, and it should fit perfectly into the pan.
- Toothpick Test: To check the cake for doneness, insert a toothpick or fork into the center and remove it. It should come out clean, with maybe a few crumbs attached, but no wet batter.
- Cool Thoroughly: Let the cake cool completely to room temperature before frosting. If the cake is still warm, even slightly, the frosting can melt right off—not in a pretty, glaze-like way, but in a disappointing puddle-of-gunk kind of way. (Ask me how I know!)
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.
Easy Chocolate Cake Recipe
Video
Ingredients
FOR THE CAKE
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1 ½ teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon sea salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup boiling water
FOR THE FROSTING
- 12 ounces chocolate chips,, finely chopped
- 1½ cups heavy whipping cream
- 8 tablespoons butter
Instructions
- Prep: Preheat the oven to 350°F. Prepare the Pan: Lightly spray two 9-inch round cake pans with cooking spray and dust with flour. Line the bottom of the cake pans with a cutout of parchment paper for easy removal.
- Dry Ingredients: In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Mix until combined.
- Wet Ingredients: Add two eggs, milk, oil and vanilla to the bowl. Stir until just combined. Mix: Pour in boiling water and mix until smooth. (The batter will seem a little runny). Pour batter evenly into the two prepared cake pans.
- Bake: Place filled pans in the preheated oven for 30 minutes, or until the center is set. Remove from oven and let cool completely before frosting.
FOR THE FROSTING
- Chop Chocolate: Place the chopped chocolate in a mixing bowl and set aside.
- Heat Cream: Place the whipping cream and butter in a saucepan over medium heat. Heat until just boiling.
- Melt Chocolate: Pour the hot cream mixture over the chopped chocolate. Whisk vigorously until the chocolate is completely melted and the mixture is smooth.
- Refrigerate: Cover and refrigerate for 1 hour.Remove from fridge and stir; refrigerate about 1 more hour, or until it reaches a spreading consistency.
- Frost the Cake: Spread about 1/3 of the frosting over one cake layer. Top with the second cake layer, then spread the remaining frosting over the top and sides of the cake.
- Cut and Serve: Slice the cake and serve.
Equipment
- Oven
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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!
Very yummy
Thank YOU! I hope you enjoy it! 🙂
I can agree with you. I love choclate and cake. And this is the best thing i have ever made
I made this cake over the weekend and everyone was raving over it – Best Chocolate Cake ever! I did change it just a bit and put vanilla frosting in between layers and for a little decoration on top of cake. Everyone couldn’t get over how moist the cake was.
Oops. It was recipe USER error. We made it today and it was PERFECT. I bet she didn’t scroll down to the actual recipe with exact measurements. Try it yourself. You’ll see it was your kid that screwed it up. 🙂
LOL 😆 I am so glad you tried it again, and liked it! ❤️
I feel like this very simple recipe has no business tasting as good as it does. 😆 I did have to bake it about 8 extra minutes, but it didn’t dry it out, the cake didn’t collapse, and it didn’t fall apart on me. I made it for my son’s second birthday and put peanut butter frosting on it. It was well-received! Thanks for the easy chocolate cake recipe!! ❤️
I tried your receipe but with stevia instead of sugar. It is the same taste but with less sugar.
So quick, easy, moist and delicious! My new favorite chocolate cake recipe.
I am very glad you enjoyed it! Thank YOU! 🙂
Chocolate frosting in this recipe is awful. I followed every detail of the recipe and am an experienced baker but there is no way frosting made with a cup and a half of heavy cream and a stick of butter with chocolate chips will have the consistency to be spread easily on the cake. It was running all over the plate as if it was a drink. I did mix it again after an hour in the fridge, then left it covered in the fridge overnight but as I spread it on the cake it just melted and ran down the cake into a messy chocolate pool at the bottom of the plate. A total disaster!! I’ll stick to what I know and not experiment with “easy” recipes.
This was amazing! Delicious!
I’m thrilled to hear you found it amazing and delicious! Thank YOU! 🙂
My new fav cake recipe! Any idea if this recipe works for cupcakes/how many does it yield and what would I adjust cooking time to?? 🙂
I’m so glad you love the cake recipe! Yes, you can definitely make cupcakes with it. It should yield about 24 standard-sized cupcakes. For baking, reduce the cooking time to 18-22 minutes or until a toothpick inserted into the center comes out clean. Enjoy baking! 🙂🧁 Thank YOU!
If I make this in a rectangle glass dish, what size and cook time would be needed?
You will want to use a 9×13 baking dish and will have to bake it maybe about 10 minutes longer.