Chocolate Cake Made From Scratch

Name: Chocolate Cake Made From Scratch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 slices
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract

Highlighted under: Oven Planning

I love baking, and this chocolate cake made from scratch is one of my all-time favorites. The rich, moist texture and deep chocolate flavor are simply irresistible. After trying countless recipes, I have perfected this one to create a decadent cake that's not just for special occasions. Whether you're celebrating a birthday, an anniversary, or just craving something sweet, this cake is sure to delight. With simple ingredients you probably already have, you'll be amazed by how easily this treat comes together in your own kitchen.

Created by

Questa Beaumont

Last updated on 2026-02-01T20:55:36.597Z

Baking is a therapeutic process for me, and creating this chocolate cake totally encapsulates that joy. The moment I mix the dry and wet ingredients together, I feel an excitement building, especially when I see how beautifully the batter comes together. It’s the kind of cake that’s perfect for every occasion, and I've found that allowing it to cool completely before frosting ensures everything stays perfectly intact.

An essential tip I learned is to use high-quality cocoa powder; it makes all the difference in the richness of the flavor. The combination of butter and sugar, whipped until light and airy, contrasts perfectly with the dense, chocolatey body. This method has never failed me, and I promise it will yield a cake that friends and family will adore!

Why You Will Love This Recipe
Rich chocolate flavor that satisfies every sweet tooth
Moist and decadent texture that melts in your mouth
Simple ingredients make it easy to whip up anytime

Key Techniques for Baking Success

Baking a cake from scratch requires precision, and one of the key techniques is proper measuring. Use a kitchen scale for exact measurements, especially for the flour and cocoa powder. Too much flour can lead to a dense cake, while too little will leave it crumbly. Always spoon the flour into the measuring cup and level it off with a knife rather than scooping directly from the bag, which can pack the flour and lead to inaccuracies.

Another important technique is to fully incorporate the wet and dry ingredients without overmixing. When adding the boiling water, it helps to suddenly lighten the batter’s texture. Mix on medium speed until just combined, ensuring the batter remains airy. This step contributes to the cake’s moistness—aim for a smooth but slightly runny batter, as this will create a lighter, fluffier final product.

Ingredient Insights

The quality of cocoa powder significantly affects the cake's flavor. For the best chocolate intensity, opt for Dutch-processed cocoa rather than natural cocoa. Dutch cocoa is alkalized, which results in a deeper, richer chocolate flavor that perfectly complements the sweetness of the cake. Additionally, if you prefer a more intense chocolate experience, consider increasing the cocoa powder by an extra tablespoon or two, adjusting sugar slightly to maintain balance.

Don't underestimate the role of eggs in this recipe. Aside from adding richness, eggs help structure the cake. Use room-temperature eggs, as they emulsify better with the other ingredients, leading to a more uniform texture. If you're looking to make this cake vegan, you can replace the eggs with flaxseed meal mixed with water or use aquafaba, as both alternatives bind the ingredients effectively while mimicking the texture that eggs provide.

Storage and Serving Suggestions

Once your chocolate cake is baked and frosted, it can be stored at room temperature for up to three days. To keep it fresh, place the cake in an airtight container. If you need to keep it longer, refrigerate it, and bring it to room temperature before serving—cold cake lacks the rich flavors of the chocolate. If you anticipate needing to store it longer, consider freezing individual slices in plastic wrap and then in a freezer bag, where they can last for about three months.

For serving, consider pairing your cake with fresh berries or a dollop of whipped cream to balance its richness. If you're feeling adventurous, add a layer of raspberry jam or a peanut butter frosting for an exciting twist. A light dusting of powdered sugar or a drizzle of chocolate ganache can elevate the presentation, making it perfect for any occasion.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well and add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes, then stir in boiling water.

Bake the Cake

Pour the batter into the prepared pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.

Make the Frosting

In a medium bowl, beat the butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk. Beat until smooth and fluffy. Stir in vanilla.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Use the remaining frosting to coat the top and sides of the cake.

Pro Tips

For an extra touch, add chocolate shavings or berries as a garnish on top of the frosted cake. Allow the frosting to set for 30 minutes before slicing to keep the layers intact.

Troubleshooting Common Issues

If your cake domes excessively during baking, try lowering the oven temperature by 25°F next time and bake a bit longer. This can help the cake rise evenly without forming a large dome. Additionally, ensure you are using fresh ingredients; expired baking powder or soda can result in insufficient leavening, leading to a dense cake instead of a light one.

Should your cake turn out dry, it may have been overbaked. Do the toothpick test gently; it should come out with a few moist crumbs, not completely clean. To revive a dry cake, you can brush a simple syrup (water mixed with sugar, boiled and then cooled) on top to add moisture back into it.

Scaling Up or Down

If you're looking to bake a smaller version of this cake, simply halve the ingredients and use one 9-inch round cake pan, adjusting the baking time to around 25 minutes. Keep a close eye, as smaller cakes can bake faster. Conversely, if you're throwing a bigger celebration, you can double the recipe for a bigger cake, using three 9-inch pans for even layers, and increase your baking time accordingly, checking for doneness at about 40-45 minutes.

For those who want a layered cake for special events, consider baking the cake in half-sheet pans. This accommodates a larger crowd and can easily be cut into smaller squares. Make sure to adjust baking times, and keep an eye on the edges as they often cook faster than the center.

Questions About Recipes

→ Can I use a different type of flour?

For a gluten-free option, substitute with a 1:1 gluten-free flour blend.

→ What if I don't have cocoa powder?

You can replace cocoa powder with a similar amount of carob powder, but the flavor will be different.

→ Can I make this recipe in advance?

Absolutely! The cake can be baked a day ahead and stored in an airtight container until you're ready to frost and serve.

→ What variations can I try?

Consider adding chocolate chips to the batter or using different extracts like almond for a unique flavor twist!