I can never resist a slice of this rich, moist homemade chocolate cake piled high with silky chocolate frosting. It is the kind of from-scratch dessert that makes any day feel worth celebrating.
I’m fully obsessed with this homemade chocolate cake because it hits that deep, dark, straight-up chocolate craving without being fussy. The crumb is ridiculously moist, the frosting is thick and glossy, and every slice tastes like the kind of cake I actually want at birthdays, random Tuesdays, and midnight fork raids.
I love how unsweetened cocoa powder brings that bold chocolate flavor, while whole milk keeps the cake soft and rich. And the frosting?
Shamelessly generous. But that’s the point.
Big swoops, messy edges, zero regrets. Just a from-scratch chocolate cake that tastes as dramatic as it looks on the plate.
Ingredients
- Flour gives the cake its soft, sturdy crumb so it doesn’t fall apart.
- Cocoa powder brings that deep chocolate flavor you actually came for.
- Sugar sweetens everything and keeps the cake nice and tender.
- Baking powder and baking soda help it rise instead of turning dense.
- Salt keeps the sweetness in check and makes the chocolate pop.
- Eggs hold the batter together and add a little richness.
- Whole milk makes the cake softer, creamier, and less dry.
- Vegetable oil keeps it moist for days, which is honestly the goal.
- Vanilla adds warmth, even if chocolate is still the main character.
- Hot coffee or water wakes up the cocoa and deepens the flavor.
- Butter makes the frosting creamy, rich, and totally spreadable.
- Powdered sugar makes the frosting sweet, fluffy, and smooth.
- Heavy cream loosens the frosting so it’s silky, not stiff.
- Plus, extra cocoa in the frosting doubles down on the chocolate.
- Basically, these ingredients make a classic cake that feels homemade and cozy.
Ingredient Quantities
- 1 3/4 cups (220 g) all purpose flour
- 3/4 cup (65 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot water or hot brewed coffee
- 1 cup (230 g) unsalted butter, softened
- 3 1/2 cups (420 g) powdered sugar
- 1/2 cup (45 g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 to 1/2 cup (60 to 120 ml) heavy cream or milk
How to Make this
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment and set aside.
2. In a large bowl whisk together 1 3/4 cups (220 g) all purpose flour, 3/4 cup (65 g) unsweetened cocoa powder, 2 cups (400 g) granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
3. In a separate bowl beat 2 large eggs with 1 cup (240 ml) whole milk, 1/2 cup (120 ml) vegetable oil, and 2 teaspoons vanilla extract until combined.
4. Pour the wet mixture into the dry ingredients and stir until just combined and no large streaks of flour remain.
5. Stir in 1 cup (240 ml) hot water or hot brewed coffee gradually until the batter is smooth; batter will be thin. Divide evenly between prepared pans.
6. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans 10 minutes, then invert onto a wire rack to cool completely.
7. For the frosting, beat 1 cup (230 g) unsalted butter, softened, until creamy. Add 3 1/2 cups (420 g) powdered sugar, 1/2 cup (45 g) unsweetened cocoa powder, and 1/2 teaspoon salt and beat on low to combine.
8. Add 2 teaspoons vanilla extract and 1/4 cup (60 ml) heavy cream or milk and beat until smooth; increase cream to 1/2 cup (120 ml) if needed to reach spreadable consistency. Taste and adjust sweetness or cocoa as desired.
9. If layers are uneven, level cakes with a knife. Place one layer on a serving plate, spread a generous layer of frosting, top with second cake layer, and frost the top and sides evenly.
10. Chill briefly to set the frosting if desired, then slice and serve at room temperature. Store leftovers covered in the refrigerator for up to 4 days.
Equipment Needed
1. Oven
2. Two 9 inch round cake pans (or parchment-lined pans)
3. Mixing bowls (large and medium)
4. Measuring cups and spoons
5. Kitchen scale (optional, for gram accuracy)
6. Whisk and rubber spatula
7. Electric hand mixer or stand mixer (or sturdy whisk)
8. Wire cooling rack
9. Offset spatula or serrated knife for leveling and spreading frosting
10. Toothpick or cake tester
FAQ
Homemade Chocolate Cake With Chocolate Frosting Recipe Substitutions and Variations
- All purpose flour
- Cake flour: use 1 3/4 cups cake flour or substitute 1 3/4 cups all purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch for a lighter crumb
- Whole wheat pastry flour: use 100% substitute but expect denser texture; or use 50% whole wheat pastry and 50% all purpose
- Gluten free blend: use a 1:1 gluten free all purpose baking blend that includes xanthan gum, same volume
- Vegetable oil
- Canola oil: 1:1 swap, neutral flavor
- Melted coconut oil: use 1:1 but add subtle coconut flavor and use refined if you want neutral taste
- Unsalted melted butter: use 1:1 for richer flavor; slightly firmer crumb
- Large eggs
- Flax “egg” for each egg: 1 tablespoon ground flaxseed plus 3 tablespoons water, let sit 5 minutes; use for binding, slightly denser cake
- Applesauce for each egg: 1/4 cup unsweetened applesauce, adds moisture and slight sweetness
- Buttermilk replacement for each egg: 1/4 cup plain yogurt plus 1 tablespoon water, keeps moisture and tenderness
- Heavy cream (for frosting)
- Whole milk: use 1:1 for thinner frosting, may need less to achieve desired consistency
- Half and half: closer in richness, use 1:1 for creamier texture
- Evaporated milk: use 1:1 for stability and a slightly caramel note
Pro Tips
– Use hot brewed coffee instead of hot water if you want a richer, more complex chocolate flavor. It does not make the cake taste like coffee, it just deepens the cocoa notes.
– Sift or at least whisk the flour and cocoa together to remove lumps and ensure an even texture. This helps the batter come together with less mixing.
– Bring eggs, milk, and butter to room temperature before starting. Warm ingredients emulsify better, giving a lighter crumb and smoother frosting.
– Mix until just combined once the wet and dry ingredients meet. A thin batter is normal here. Overmixing develops gluten and can make the cake tough.
– Let the layers cool completely before stacking and frosting. If the cake is even slightly warm, the frosting will soften and slide, and you may end up with messy sides instead of clean layers.
Homemade Chocolate Cake With Chocolate Frosting Recipe
I can never resist a slice of this rich, moist homemade chocolate cake piled high with silky chocolate frosting. It is the kind of from-scratch dessert that makes any day feel worth celebrating.
12
servings
628
kcal
Equipment: 1. Oven
2. Two 9 inch round cake pans (or parchment-lined pans)
3. Mixing bowls (large and medium)
4. Measuring cups and spoons
5. Kitchen scale (optional, for gram accuracy)
6. Whisk and rubber spatula
7. Electric hand mixer or stand mixer (or sturdy whisk)
8. Wire cooling rack
9. Offset spatula or serrated knife for leveling and spreading frosting
10. Toothpick or cake tester
Ingredients
-
1 3/4 cups (220 g) all purpose flour
-
3/4 cup (65 g) unsweetened cocoa powder
-
2 cups (400 g) granulated sugar
-
1 1/2 teaspoons baking powder
-
1 1/2 teaspoons baking soda
-
1 teaspoon salt
-
2 large eggs
-
1 cup (240 ml) whole milk
-
1/2 cup (120 ml) vegetable oil
-
2 teaspoons vanilla extract
-
1 cup (240 ml) hot water or hot brewed coffee
-
1 cup (230 g) unsalted butter, softened
-
3 1/2 cups (420 g) powdered sugar
-
1/2 cup (45 g) unsweetened cocoa powder
-
1/2 teaspoon salt
-
2 teaspoons vanilla extract
-
1/4 to 1/2 cup (60 to 120 ml) heavy cream or milk
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment and set aside.
- In a large bowl whisk together 1 3/4 cups (220 g) all purpose flour, 3/4 cup (65 g) unsweetened cocoa powder, 2 cups (400 g) granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
- In a separate bowl beat 2 large eggs with 1 cup (240 ml) whole milk, 1/2 cup (120 ml) vegetable oil, and 2 teaspoons vanilla extract until combined.
- Pour the wet mixture into the dry ingredients and stir until just combined and no large streaks of flour remain.
- Stir in 1 cup (240 ml) hot water or hot brewed coffee gradually until the batter is smooth; batter will be thin. Divide evenly between prepared pans.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans 10 minutes, then invert onto a wire rack to cool completely.
- For the frosting, beat 1 cup (230 g) unsalted butter, softened, until creamy. Add 3 1/2 cups (420 g) powdered sugar, 1/2 cup (45 g) unsweetened cocoa powder, and 1/2 teaspoon salt and beat on low to combine.
- Add 2 teaspoons vanilla extract and 1/4 cup (60 ml) heavy cream or milk and beat until smooth; increase cream to 1/2 cup (120 ml) if needed to reach spreadable consistency. Taste and adjust sweetness or cocoa as desired.
- If layers are uneven, level cakes with a knife. Place one layer on a serving plate, spread a generous layer of frosting, top with second cake layer, and frost the top and sides evenly.
- Chill briefly to set the frosting if desired, then slice and serve at room temperature. Store leftovers covered in the refrigerator for up to 4 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 144g
- Total number of serves: 12
- Calories: 628kcal
- Fat: 30.8g
- Saturated Fat: 14g
- Trans Fat: 0.31g
- Polyunsaturated: 6.7g
- Monounsaturated: 10g
- Cholesterol: 85mg
- Sodium: 550mg
- Potassium: 186mg
- Carbohydrates: 87.8g
- Fiber: 3.4g
- Sugar: 69.3g
- Protein: 5.2g
- Vitamin A: 573IU
- Vitamin C: 0mg
- Calcium: 45mg
- Iron: 1.7mg
