A classic chocolate cake with a rich, homemade chocolate frosting—perfect for birthdays, celebrations, or simply satisfying your chocolate cravings. This moist and decadent cake is easy to make and delivers an indulgent chocolate experience with every bite!
Why You’ll Love This Recipe
- Rich and moist – A perfectly soft and fluffy cake with deep chocolate flavor.
- Easy to make – Simple ingredients and steps make this a go-to chocolate cake recipe.
- Homemade chocolate frosting – A luscious, creamy frosting that complements the cake beautifully.
- Perfect for any occasion – Great for birthdays, holidays, or as an everyday treat.
- Customizable – Add fillings, toppings, or extra layers to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Unsweetened cocoa powder
- Milk
- Vegetable oil
- Large eggs
- Vanilla extract
- Boiling water
For the Chocolate Frosting:
- Unsalted butter (softened)
- Unsweetened cocoa powder
- Powdered sugar
- Milk
- Vanilla extract
- Pinch of salt
Directions
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- Add milk, vegetable oil, eggs, and vanilla extract, mixing until just combined.
- Slowly stir in boiling water, mixing until smooth. The batter will be thin, which is normal.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Chocolate Frosting:
- Melt the butter – In a saucepan or microwave, melt butter, then whisk in cocoa powder until smooth.
- Mix the ingredients – In a large bowl, combine powdered sugar, milk, vanilla extract, and salt with the melted chocolate mixture. Beat until smooth and fluffy. Add more milk if needed for desired consistency.
Assemble the Cake:
- Frost the layers – Place one cooled cake layer on a serving plate and spread an even layer of chocolate frosting on top.
- Stack and frost – Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
- Let set – Allow the frosting to set before slicing and serving.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Calories: Approximately 350 kcal per serving
Variations
- Double chocolate – Add chocolate chips to the cake batter for extra richness.
- Nutty twist – Sprinkle chopped walnuts, pecans, or almonds on top for a crunchy contrast.
- Coffee boost – Add 1 teaspoon of instant coffee to the batter for enhanced chocolate flavor.
- Fruit-filled – Layer with fresh raspberries, strawberries, or cherries for a fruity touch.
- Lighter option – Use Greek yogurt or applesauce instead of oil for a lower-fat version.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Reheating: Serve at room temperature or microwave a slice for 10-15 seconds for a warm, gooey treat.
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance, wrap them in plastic, and frost the next day.
Can I use a different frosting?
Absolutely! Try cream cheese frosting, whipped ganache, or peanut butter frosting for variety.
Why is my cake batter so thin?
That’s normal! The boiling water helps create a moist, rich cake texture.
Can I make cupcakes instead?
Yes! Pour the batter into cupcake liners and bake at 350°F (175°C) for 18-22 minutes.
How do I get smooth frosting?
Make sure to sift the powdered sugar before mixing and beat the frosting until fluffy.
Can I use butter instead of oil in the cake?
Yes! Use 1 cup of melted butter instead of vegetable oil for a slightly denser cake.
Can I use Dutch-processed cocoa powder?
Yes, but adjust the leavening agents slightly, as Dutch cocoa is less acidic.
What’s the best way to cut this cake neatly?
Use a sharp knife dipped in hot water, wiping it clean between cuts for smooth slices.
Can I reduce the sugar?
You can reduce the sugar slightly, but keep in mind it affects texture and moisture.
What pairs well with this cake?
Enjoy with a glass of milk, a cup of coffee, or vanilla ice cream for an extra treat!
Conclusion
This Homemade Chocolate Cake with Chocolate Frosting is a timeless dessert that’s simple to make yet incredibly rich and satisfying. Whether for a birthday, holiday, or just because, this cake is guaranteed to be a hit. Try it today and enjoy a classic chocolate indulgence!
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Homemade Chocolate Cake with Chocolate Frosting
This Homemade Chocolate Cake with Chocolate Frosting is rich, moist, and incredibly easy to make. Featuring a deep chocolate flavor and a luscious, creamy frosting, this classic dessert is perfect for birthdays, holidays, or any occasion. A timeless, crowd-pleasing cake that’s as delicious as it is simple!
- Total Time: 55 minutes
- Yield: 12 servings
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsweetened cocoa powder
- 1 cup milk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
For the Chocolate Frosting:
- 1 cup unsalted butter (softened)
- 3/4 cup unsweetened cocoa powder
- 4 cups powdered sugar (sifted)
- 1/2 cup milk
- 2 tsp vanilla extract
- Pinch of salt
Instructions
Prepare the Cake:
- Preheat the Oven: Set to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- Mix Wet Ingredients: Add milk, vegetable oil, eggs, and vanilla extract to the dry mixture and mix until just combined.
- Add Boiling Water: Slowly stir in boiling water, mixing until smooth. The batter will be thin—this is normal.
- Bake: Divide the batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Frosting:
- Melt the Butter: In a saucepan or microwave, melt butter and whisk in cocoa powder until smooth.
- Mix Ingredients: In a large bowl, combine powdered sugar, milk, vanilla extract, and salt with the butter mixture. Beat until smooth and fluffy. Adjust milk as needed for the desired consistency.
Assemble the Cake:
- Frost the Layers: Place one cooled cake layer on a serving plate and spread an even layer of chocolate frosting on top.
- Stack and Frost: Place the second cake layer on top and spread the remaining frosting over the top and sides.
- Set Before Serving: Let the frosting set before slicing and serving.
Notes
- For extra richness, add chocolate chips to the cake batter.
- For a coffee boost, mix 1 tsp of instant coffee into the boiling water.
- For a healthier version, swap vegetable oil with applesauce or Greek yogurt.
- To make cupcakes, bake for 18-22 minutes at 350°F (175°C).
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake, Chocolate Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
