A rich and moist homemade chocolate cake made from scratch with simple ingredients. This decadent treat is perfect for any celebration or whenever you’re craving a classic chocolate dessert. With its deep chocolate flavor and tender crumb, this cake is sure to be a favorite.
Why You’ll Love This Recipe
- Rich and Moist – The perfect balance of cocoa and moisture for a soft, tender cake.
- Simple Ingredients – Made with pantry staples, no special ingredients required.
- Easy to Make – Straightforward steps make this recipe great for beginners and experienced bakers alike.
- Versatile – Pairs beautifully with chocolate frosting, whipped cream, or even fresh fruit.
- Perfect for Any Occasion – Whether it’s a birthday, holiday, or just a sweet craving, this cake is always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cocoa powder, sugar, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
- Gradually add the boiling water to the batter, mixing constantly. The batter will be thin, but this is normal.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Servings: 12
Variations
- Chocolate Frosting – Pair with a rich chocolate buttercream for the ultimate indulgence.
- Coffee-Infused – Replace half the boiling water with brewed coffee to enhance the chocolate flavor.
- Nutty Crunch – Fold in chopped walnuts or pecans for extra texture.
- Dairy-Free Option – Use almond milk and replace butter with coconut oil for a dairy-free version.
- Cupcakes – Pour batter into lined muffin tins and bake for 18-22 minutes for delicious chocolate cupcakes.
Storage/Reheating
- Room Temperature – Store in an airtight container for up to 3 days.
- Refrigeration – Keep in the fridge for up to 5 days for extended freshness.
- Freezing – Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw at room temperature before frosting.
- Reheating – Microwave individual slices for a few seconds to enjoy a warm, soft texture.
FAQs
Can I use Dutch-process cocoa instead of regular cocoa powder?
Yes, but you may need to adjust the baking soda and baking powder since Dutch-process cocoa is less acidic.
Why is my batter so thin?
This is normal! The boiling water helps create a moist and fluffy cake.
Can I make this cake in a single pan instead of two?
Yes, but adjust the baking time to about 40-45 minutes for a 9×13-inch pan.
Can I use buttermilk instead of regular milk?
Yes! Buttermilk adds extra moisture and a slight tang, making the cake even more tender.
How do I keep my cake from sticking to the pan?
Grease and flour the pans well, or use parchment paper for easy removal.
Can I add chocolate chips to the batter?
Absolutely! Fold in 1/2 cup of chocolate chips for extra richness.
What frosting goes best with this cake?
Chocolate buttercream, cream cheese frosting, or even a simple dusting of powdered sugar work beautifully.
How do I make this cake gluten-free?
Use a gluten-free all-purpose flour blend for a gluten-free version.
Can I use oil instead of butter?
This recipe already uses oil, which keeps the cake extra moist.
How do I make this cake extra fudgy?
Increase the cocoa powder slightly and add an extra egg for a denser texture.
Conclusion
Homemade Chocolate Cake is a rich, moist, and indulgent treat that’s perfect for any occasion. Whether paired with a creamy frosting or enjoyed on its own, this classic cake is sure to be a favorite. Try different variations and enjoy a slice of homemade chocolate goodness!
Print
Homemade Chocolate Cake
This Homemade Chocolate Cake is rich, moist, and made from scratch with simple ingredients. Perfect for birthdays, celebrations, or a sweet treat, this easy-to-make cake is full of deep chocolate flavor and pairs beautifully with any frosting!
- Total Time: 45 minutes
- Yield: 12 servings
Ingredients
For the Cake:
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, cocoa powder, sugar, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
- Gradually add boiling water, stirring constantly. The batter will be thin—this is normal.
Bake the Cake:
- Pour batter evenly into prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra richness, replace ½ cup of boiling water with brewed coffee.
- For a dairy-free version, use almond milk and replace butter with coconut oil.
- For cupcakes, bake in a lined muffin tin for 18-22 minutes.
- For a fudgier texture, add an extra egg and increase cocoa powder slightly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
