Looking for the ultimate chocolate cake recipe? This Classic Chocolate Cake is everything you’ve dreamed of—moist, rich, and indulgent, with a decadent chocolate frosting and a creamy filling that takes it to the next level. Perfect for any special occasion or as a sweet treat, this cake is guaranteed to wow your guests and satisfy your chocolate cravings!

Why You’ll Love This Recipe

This cake is the definition of chocolate heaven. The cake itself is soft, tender, and full of rich cocoa flavor, while the cream filling adds a light, fluffy texture and the chocolate frosting brings everything together in a smooth, indulgent coating. It’s perfect for birthdays, celebrations, or any time you need a show-stopping dessert. Plus, it’s surprisingly easy to make!

Ingredients

For the Cake:

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

For the Cream Filling:

1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

For the Chocolate Frosting:

1 cup unsalted butter, softened
1/2 cup unsweetened cocoa powder
3-4 cups powdered sugar
1/2 teaspoon vanilla extract
2-4 tablespoons milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Cake:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder, and sugar.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients, and beat on medium speed until smooth.
Slowly add the boiling water to the batter, mixing until well combined (the batter will be thin).
Pour the batter evenly into the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

2. Make the Cream Filling:

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

3. Make the Chocolate Frosting:

In a medium bowl, beat together the softened butter, cocoa powder, powdered sugar, vanilla extract, and 2 tablespoons of milk. Add more milk as needed until the frosting reaches your desired consistency.

4. Assemble the Cake:

Place one cake layer on a serving plate. Spread the cream filling evenly over the top.
Place the second cake layer on top, pressing lightly to secure.
Frost the top and sides of the cake with the chocolate frosting. Decorate as desired with additional frosting or chocolate shavings.

Servings and Timing

Servings: 12 servings
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 1 hour 30 minutes

Variations

Add-ins: Add chocolate chips, nuts, or even a layer of fruit preserves like raspberry for an extra flavor boost.
Gluten-Free Version: Substitute the flour with a gluten-free flour blend to make this cake gluten-free.
Frosting Alternatives: Try a cream cheese frosting or ganache if you prefer something different from classic chocolate frosting.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Freezing: Freeze the cake in slices or as a whole for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw at room temperature when ready to serve.
Reheating: Warm individual slices in the microwave for 10-15 seconds for a freshly baked feel.

FAQs

1. Can I use a different type of flour?

You can use cake flour instead of all-purpose flour for a softer texture. If you’re gluten-free, use a gluten-free flour blend.

2. Can I use a different sweetener instead of granulated sugar?

Yes! You can substitute with coconut sugar or stevia, but the texture may vary slightly.

3. Can I make this cake ahead of time?

Yes, this cake can be made a day ahead. Just keep it tightly covered at room temperature or in the fridge if you’re using cream filling or frosting.

4. How do I know when the cake is fully baked?

Check the cake with a toothpick or cake tester. When it comes out clean (without any wet batter), the cake is ready to come out of the oven.

5. How do I make the frosting fluffier?

If you want a fluffier frosting, add more milk to achieve a lighter consistency, or whip it for longer to incorporate more air.

6. Can I add a filling to the middle of the cake?

Absolutely! Try adding raspberry jam, lemon curd, or even a chocolate ganache layer for an extra indulgent surprise.

7. Can I freeze the frosting?

Yes, you can freeze the frosting in an airtight container for up to 1 month. Thaw and re-whip it when you’re ready to use it.

8. How long can I store this cake?

The cake will stay fresh for 3-4 days at room temperature, but if you have cream filling or frosting, it’s best to store it in the fridge.

9. Can I decorate with something other than chocolate shavings?

Yes, you can decorate with sprinkles, crushed nuts, or even edible flowers to customize the look of the cake.

10. Can I make this cake as cupcakes?

Yes! This cake recipe will make about 24 cupcakes. Bake them at 350°F (175°C) for about 18-20 minutes, or until a toothpick inserted comes out clean.

Conclusion

This Classic Chocolate Cake is a must-try for any chocolate lover! With its rich, moist texture, creamy filling, and decadent frosting, it’s perfect for celebrations or a special treat. Whether you’re baking for a party or just indulging in a sweet craving, this cake is sure to deliver. Enjoy the indulgence and impress your guests with this delicious, homemade dessert!

The Most Amazing Classic Chocolate Cake

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Print Recipe

Looking for the ultimate chocolate cake recipe? This Classic Chocolate Cake is the epitome of indulgence—moist, rich, and full of decadent chocolate flavor. With a creamy filling and a smooth chocolate frosting, it’s the perfect dessert for birthdays, celebrations, or any occasion where you need a show-stopping treat. Easy to make and guaranteed to impress, this cake is every chocolate lover’s dream!

Total Time: 1 hour 30 minutes
Yield: 12 servings

Instructions

Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder, and sugar.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth.
- Slowly add the boiling water to the batter and mix well (the batter will be thin).
- Pour the batter evenly into the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Cream Filling:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Make the Chocolate Frosting:
- In a medium bowl, beat together the softened butter, cocoa powder, powdered sugar, vanilla extract, and 2 tablespoons of milk. Add more milk as needed until you reach your desired consistency.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread the cream filling evenly over the top.
- Place the second cake layer on top and press lightly.
- Frost the top and sides of the cake with the chocolate frosting. Decorate with extra frosting or chocolate shavings.

Notes

Add-ins: Add chocolate chips, nuts, or fruit preserves (like raspberry) for extra flavor and texture.
Gluten-Free: Use a gluten-free flour blend for a gluten-free version of this cake.
Frosting Alternatives: Cream cheese frosting or ganache make great alternatives to chocolate frosting.

Author: Sophia
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert, Cake, Chocolate Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian