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 servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1.5 tsp baking powder; 1.5 tsp baking soda; 1 tsp salt; 1 cup whole milk; 1/2 cup vegetable oil; 2 large eggs; 2 tsp vanilla extract; 1 cup boiling water

Highlighted under: Home-Baked Happiness

I love a good chocolate cake, especially when it's made from scratch! There's something incredibly rewarding about whisking together cocoa, sugar, and eggs to create a decadent treat. This recipe has been my go-to for years, and it's perfect for celebrations or simply satisfying a chocolate craving. With its rich flavor and moist texture, I can guarantee it will impress anyone who tries it. Let’s dive into this chocolate lover’s dream, and I’ll show you how easy it is to make a cake that rivals any bakery.

Created by

Erin Wallace

Last updated on 2026-02-01T19:43:36.171Z

Every time I bake this chocolate cake, I remember the joy it brings to family gatherings. The rich aroma of baked chocolate fills the kitchen, and it instantly draws everyone in. I’ll never forget the first time I surprised my friends with this cake—everyone was blown away by how moist and flavorful it was. It was gone in minutes!

A key tip I learned along the way is to use high-quality cocoa powder. It truly makes a difference in the final flavor of the cake. I've also experimented with adding coffee to the batter, which enhances the chocolate taste even further. Trust me; you’ll want to give that a try!

Why You'll Love This Cake
Deep, rich chocolate flavor that satisfies every craving
Moist, fluffy texture that melts in your mouth
Perfect for turning any occasion into a celebration

Understanding the Ingredients

Each ingredient in this chocolate cake plays a crucial role in achieving its rich and decadent flavor. The unsweetened cocoa powder is the star, providing that deep chocolate essence. When choosing cocoa powder, opt for high-quality brands for the best flavor. Granulated sugar not only sweetens the cake but also contributes to the moisture and structure, while all-purpose flour gives the cake its body. Remember that using a kitchen scale for precise measurements can make a significant difference in your results.

The combination of baking powder and baking soda is essential for achieving a light, fluffy texture. The baking powder helps the cake rise, while the baking soda reacts with the acidity of the cocoa for a balanced flavor. If you’re in a pinch, you can substitute baking soda with baking powder, but be mindful to adjust the amounts accordingly. Adding a pinch of espresso powder to the batter can also enhance the chocolate flavor without making the cake taste like coffee.

Baking and Cooling Tips

When baking the cake, ensure your oven is fully preheated to 350°F (175°C) before placing the pans inside. This step is crucial as it helps the cake rise evenly. Avoid opening the oven door frequently, as this can cause temperature fluctuations that may affect the bake time and cake structure. Trust your timer, but start checking for doneness around 30 minutes using a toothpick. If it comes out with moist crumbs, it’s perfectly baked; if it has wet batter, give it a few more minutes.

Cooling the cakes properly is just as important as baking them. Once you remove the cakes from the oven, let them sit in the pans for about 10 minutes. This allows the structure to set. When you transfer them to a wire rack, ensure they are completely cool before frosting, as warm cakes can cause the frosting to melt. If you’re planning to frost later, you can wrap the cooled cakes in plastic wrap and store them in the refrigerator for up to three days.

Ingredients

Gather the following ingredients:

Dry Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1 tsp salt

Wet Ingredients

1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water

Make sure to gather these ingredients properly!

Instructions

Follow these simple steps to create your cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix the Dry Ingredients

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until well blended.

Add Wet Ingredients

Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined. Slowly add the boiling water, mixing until smooth. The batter will be thin.

Bake the Cake

Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Your delicious chocolate cake is now ready to be enjoyed!

Pro Tips

For a richer flavor, consider substituting half of the boiling water with brewed coffee. Also, allow the cake to cool completely before frosting to prevent the icing from melting.

Frosting Ideas

A rich chocolate cake pairs beautifully with a variety of frostings. For an easy option, a classic buttercream made with cocoa powder and cream will complement the cake's flavors without overwhelming them. For a creamier texture, consider a cream cheese frosting, which adds a slight tang and balances out the sweetness. If you prefer a lighter alternative, try a whipped ganache made by heating heavy cream and pouring it over chopped chocolate; let it cool and whip until fluffy for a luxurious finish.

For added texture and flavor, feel free to mix in some chopped nuts or chocolate chips into the frosting or the cake batter. Pecans or walnuts can provide a delightful crunch that contrasts with the cake's softness. Sprinkling sea salt on top of the frosting can also enhance the chocolate flavor and create an enticing sweet-salty combination.

Make-Ahead and Storage

This chocolate cake can be made ahead of time, which is perfect for busy days. After the cakes have cooled completely, wrap them tightly in plastic wrap or aluminum foil and store them in the refrigerator for up to three days, or in the freezer for up to three months. If freezing, make sure to layer the cakes between parchment paper to prevent sticking. When ready to use, thaw in the refrigerator overnight and frost when fully soft.

If you have leftover frosted cake, cover it with a cake dome or plastic wrap to keep it fresh at room temperature for up to two days. For longer storage, keep it in the refrigerator, but allow it to come to room temperature before serving to ensure the best taste and texture. My tip is to always slice the cake first if you intend to store it for several days; this will help maintain its moisture.

Questions About Recipes

→ Can I use cocoa powder instead of chocolate?

Yes, this recipe uses cocoa powder for that rich chocolate flavor.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance. Just store it covered at room temperature.

→ What’s a good frosting for this cake?

A classic chocolate buttercream pairs beautifully, or you could try a cream cheese frosting for a tangy contrast.

→ Can I add flavors to this cake?

Yes! Feel free to mix in chocolate chips, nuts, or even a dash of espresso powder for an extra kick.