Favorite Chocolate Cake Recipe

A slice of rich chocolate cake layered with chocolate shavings and a mint garnish sits on a white plate with a fork.

Favorite Chocolate Cake Recipe

This classic chocolate cake recipe is moist, tender, deeply chocolatey, and easy to make with pantry ingredients. Bake it as a two-layer cake or a simple 9 x 13-inch cake, then finish with creamy homemade chocolate frosting for birthdays, holidays, picnics, or everyday celebrations.

Prep Time15

Cook Time30

Total Time40

Servings: servings

Calories: 369kcal

Author: Stephanie Wilson

Ingredients

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon espresso powder optional
½ teaspoon salt
1 cup milk or buttmilk, or nondairy milk like almond or coconut milk
½ cup cooking oil like vegetable oil or melted coconut oil
2 large eggs beaten
1 ½ teaspoon vanilla
1 cup boiling water

For the Chocolate Frosting

1 ½ cups butter softened to room temperature
1 cup unsweetened cocoa powder
5 cups powdered sugar
½ cup milk or half and half or heavy cream
2 teaspoons vanilla

US Customary - Metric

Instructions

Preheat oven to 350℉. Prepare two 9-inch baking pans for a layered cake, or a 9 x 13-inch baking pan for a single-layer cake by spraying with baking spray or buttering and lightly flouring the pan.

For the chocolate cake:

In a mixing bowl or stand mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder if using. Whisk to combine.
Add the milk, oil, eggs, and vanilla and mix until well combined. If using a stand mixer, I prefer the paddle attachment. Carefully add the boiling water to the cake batter and mix until combined. The batter will be very thin.
Transfer the batter to the prepared cake pan(s). Bake for 30-35 minutes or until a wooden toothpick inserted in the middle comes out clean. Allow the cake to cool for 10 minutes in the pan before removing to cool completely. If making the cake in a 9 x 13 inch pan, I let the cake cool in the pan.
(Note: At times I bake this in a 13" x 9" pan, for special occasions I make a 2-layer cake using (2) 9" round cake pans. For a 3-layer cake, use (3) 8-inch round cake pans. To prepare pan, grease and flour, shaking off the excess. Set aside.

For the chocolate frosting:

Cream the butter and cocoa powder until well-combined.
Add sifted powdered sugar in 1-cup increments, along with splashes of the milk, to the butter mixture. Mix on high speed for 30 seconds after each addition of sugar and milk to ensure complete mixing. This helps achieve a light and creamy frosting. Repeat until the milk and sugar have been added, and then mix in the vanilla.
If the frosting appears dry, add additional splashes of milk, 1 tablespoon at a time, until the desired consistency is reached. If the frosting appears too wet and does not hold its form, add additional confectioners' sugar, 1 tablespoon at a time, until it reaches the desired consistency.

Notes

Baking Pan: This can be baked in a 13" x 9" pan, a 2-layer cake using (2) 9" round cake pans or for a 3-layer cake, use (3) 8-inch round cake pans.
Cooling: For a 9 x 13-inch cake, let the cake cool completely in the pan before frosting. For layer cakes, cool in the pans for 10 minutes, then remove to a wire rack to cool completely before frosting.
Frosting Consistency: If the frosting is too thick, add milk 1 tablespoon at a time until spreadable. If it’s too soft, add confectioners’ sugar 1 tablespoon at a time.
Making the Frosting Ahead: Refrigerate the frosting in an airtight container for up to 5 days. When ready to frost the cake, bring it to room temperature and then whisk before frosting. You can also freeze it in an airtight freezer container, thaw overnight in the refrigerator before using.

Nutrition