Chocolate Cake Made From Scratch

Name: Chocolate Cake Made From Scratch
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
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 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 2 teaspoons vanilla extract; 1/4 cup heavy cream

Highlighted under: Sweet Baking Collection

I absolutely love baking from scratch, and this Chocolate Cake is one of my all-time favorite recipes! There’s something truly special about the rich flavors and moist texture that just can't be replicated with store-bought mixes. The combination of quality cocoa and the right amount of sugar creates a cake that is both indulgent and comforting. Perfect for any occasion, whether it’s a birthday celebration or a simple family dinner, this cake has never failed to impress my guests.

Created by

Natalie Evans

Last updated on 2026-01-24T09:05:34.772Z

When I first tried making a chocolate cake from scratch, I was surprised by how simple the process was. I used high-quality cocoa powder for an intense flavor and ensured I didn't overmix the batter, which can lead to a tough cake. Watching it rise beautifully in the oven was a rewarding experience!

One important tip I learned is to let the cake cool completely before frosting it. This step is crucial to avoid melting your frosting and ensures a perfectly layered cake. I always add a sprinkle of sea salt to the frosting for that sweet-and-savory contrast that elevates the flavor profile.

Why You Will Love This Recipe
Rich chocolate flavor that satisfies every chocolate lover's craving
Moist and fluffy texture that will keep you coming back for more
Easy-to-follow instructions that yield impressive results

Understanding the Ingredients

Each ingredient in this chocolate cake serves a crucial role in achieving the desired flavor and texture. High-quality cocoa powder is essential; it not only contributes to the cake's rich chocolate flavor but also impacts the cake's color. I recommend using a Dutch-processed cocoa for a deeper, more complex taste. Granulated sugar not only sweetens but also helps create the cake's moisture content, ensuring that it remains fluffy and tender after baking.

The eggs in this recipe are vital for structure and moisture. If you're looking for a dairy-free option, consider using flax eggs as a substitute; just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes until it resembles a gel. Whole milk provides richness, but you can use a non-dairy milk alternative, such as almond or oat milk, ensuring to use unsweetened versions to maintain the cake's intended balance.

Baking and Assembly Tips

When pouring the batter into the cake pans, it’s important to evenly distribute it to ensure uniform cooking. I often use a kitchen scale to weigh the batter for accuracy. Additionally, tapping the pans lightly on the counter can help release any air bubbles. These small steps contribute to a more flawless cake structure, making a noticeable difference when you slice into the finished product.

Allow the cakes to cool in their pans for about 10 minutes; this helps them set without breaking apart. After transferring them to a wire rack, let them cool completely to avoid melting your frosting. For an extra layer of flavor, feel free to brush the cooled cakes with a simple syrup made from equal parts sugar and water, infused with vanilla or coffee. This can add moisture and depth to your finished cake.

Ingredients

Gather the following ingredients to create a delicious chocolate cake from scratch.

Chocolate Cake 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

Frosting Ingredients

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 cup heavy cream

Once you have these ingredients, you're ready to start baking!

Instructions

Follow these steps to create your chocolate cake from scratch.

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

Add the eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.

Add Boiling Water

Carefully stir in the boiling water until the batter is well combined. It will be thin.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, frost with your favorite chocolate frosting.

Enjoy your homemade chocolate cake!

Pro Tips

For an extra touch, consider adding chocolate chips to the batter or using a mix of dark and milk chocolate for the frosting.

Frosting Tips

The frosting is where you can really get creative! This chocolate buttercream can be adjusted to your taste. If you prefer a sweeter frosting, gradually add more powdered sugar until you reach your desired level of sweetness. Conversely, if you want a less sweet option, reduce the quantity of sugar, keeping in mind that this will alter the consistency slightly. Aim for a creamy, spreadable texture that holds its shape but isn’t too stiff.

For a touch of sophistication, consider adding a pinch of espresso powder to your frosting. It intensifies the chocolate flavor without making the frosting taste like coffee. If you want a vegan alternative, replace the butter with a plant-based option and use coconut cream instead of heavy cream for a dairy-free treat.

Serving Suggestions

This chocolate cake is versatile and can be served in many delightful ways. Pair slices with a dollop of whipped cream or a scoop of vanilla ice cream for a comforting dessert. Fresh berries can add a tart contrast that beautifully complements the sweet richness of the cake. You might also consider drizzling some salted caramel sauce over each slice for an indulgent twist.

For an upgraded presentation, try layering the cakes with a raspberry or cherry filling. This not only adds flavor but also creates a stunning visual contrast when sliced. You can also use edible flowers or chocolate shavings as a garnish for an elegant touch, making this cake a real showstopper for any event.

Questions About Recipes

→ Can I substitute all-purpose flour with a gluten-free option?

Yes, you can use a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and frost it the day you plan to serve.

→ What can I use instead of eggs?

For an egg substitute, you can use applesauce (1/4 cup per egg), flax eggs, or a commercial egg replacer.