A moist, easy chocolate cake you can make at home.
introduction
This homemade chocolate cake is soft, chocolaty, and simple to make. It uses common pantry items and an easy chocolate frosting. You can bake it for birthdays, snacks, or any day when you want chocolate.
why make this recipe
- It is quick and uses simple ingredients.
- The cake is moist and keeps well.
- The recipe makes two layers and a lot of frosting for spreading.
how to make Homemade Chocolate Cake
Follow the directions below step by step. Mix dry ingredients, add wet ingredients, stir in boiling water, bake in two pans, cool, and frost. Chill if you like firmer slices.
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
- 1/2 cup butter softened
- 1/2 cup cocoa powder
- 4 cups powdered sugar
- 1 tsp vanilla
- 1 pinch salt
- 6-8 Tbsp milk
Directions :
- 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.
how to serve Homemade Chocolate Cake
- Slice with a sharp knife and serve at room temperature.
- Add fresh berries or a dusting of cocoa for a simple finish.
- Serve with milk, coffee, or a scoop of vanilla ice cream.
how to store Homemade Chocolate Cake
- Room temp: Cover the cake and keep for 1-2 days.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices or whole cakes tightly in plastic wrap and foil. Freeze up to 2 months. Thaw in the fridge or at room temperature.
tips to make Homemade Chocolate Cake
- Measure flour by spooning into the cup and leveling for best texture.
- Use hot (almost boiling) water to bloom the cocoa for a richer chocolate flavor.
- Do not overmix after adding flour; mix until just combined.
- Let the cake cool fully before frosting to prevent the frosting from melting.
- If batter seems thin after boiling water, it’s normal; the oven will set it.
variation (if any)
- Add 1/2 cup strong brewed coffee instead of part of the boiling water for deeper chocolate taste.
- Stir in 1 cup chocolate chips to the batter for extra chocolate.
- Make a salted caramel drizzle for the top instead of frosting.
- Use whipped cream or cream cheese frosting for a lighter finish.
FAQs
Q: Can I use buttermilk instead of milk?
A: Yes. Use the same amount of buttermilk for a tangy, moist cake.
Q: Can I make this in one pan?
A: Yes, but bake longer. Use a 9×13 pan and bake until a toothpick comes out clean.
Q: How do I know when the cake is done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s done.
Q: Can I halve this recipe?
A: Yes. Cut all ingredients in half and use a smaller pan. Adjust baking time as needed.
Q: How do I fix a dry cake?
A: Brush each layer with simple syrup (equal parts sugar and water, heated until sugar dissolves) before frosting.
Conclusion
This recipe makes a classic, moist chocolate cake that is easy to follow and tastes great for many occasions. For more recipe ideas and tips, see Add a Pinch’s best chocolate cake recipe and In The Kitchen With Matt’s homemade chocolate cake.