Chocolate Cake Made From Scratch

Name: Chocolate Cake Made From Scratch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 and 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 and 1/2 teaspoons baking powder; 1 and 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 and 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup milk; 1 teaspoon vanilla extract

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I absolutely love making this chocolate cake from scratch! There's something incredibly satisfying about mixing the ingredients myself and watching everything come together. The rich aroma of chocolate that fills my kitchen as it bakes is an experience like no other. Whether for a birthday, a family gathering, or simply to satisfy a sweet tooth, this cake never disappoints. I enjoy personalizing it with different frostings and toppings, making it a versatile dessert that always results in smiles all around.

Created by

Maeve Colchester

Last updated on 2026-01-24T12:57:34.685Z

When I first decided to make a chocolate cake from scratch, I wasn't sure how it would turn out. I used high-quality cocoa powder to ensure a deep and rich chocolate flavor, and it made all the difference. I also learned that letting the cake cool completely before frosting is key to achieving that perfect, smooth finish.

One time, I experimented by adding a hint of espresso powder to the batter, which brought out the chocolate flavor even more. Now, it's a go-to trick that I always share with friends who ask for tips. Trust me, once you bake this cake, you'll understand why it's my favorite!

        Why You'll Love This Chocolate Cake
        Decadent chocolate flavor that satisfies any sweet tooth
Made from scratch for a personal touch and fresher taste
Versatile for any occasion, from parties to simple family dinners

      

Understanding Cake Chemistry

Baking a cake, especially a chocolate cake from scratch, involves precise chemistry between the ingredients. The baking powder and baking soda serve as leavening agents, creating air pockets that help the cake rise. It's crucial to measure them accurately; too much can cause the cake to dome excessively while too little results in a dense texture. I recommend leveling off your measuring cups to ensure accuracy for the best results.

The role of eggs in this recipe is also fundamental. They act as a binding agent and contribute to the structure and moisture of the cake. Using room temperature eggs will lead to a smoother batter that incorporates air more effectively, resulting in a lighter texture. If you ever find yourself without eggs, try substituting each egg with a quarter cup of unsweetened applesauce or yogurt for a similar consistency.

Tips for Perfect Frosting

Achieving the ideal frosting for your chocolate cake requires both technique and timing. Start with softened butter, as this allows for easy blending with the sugar and cocoa powder. If your butter is too cold, it won’t cream well and may lead to a lumpy frosting. I suggest heating it slightly in the microwave for 10 seconds if it’s very firm, just enough to soften without melting.

Another key element for a smooth frosting is the addition of milk. If your frosting is too thick, gradually add milk one tablespoon at a time until you reach your desired consistency. Conversely, if your frosting becomes too thin, adding a bit more powdered sugar can help thicken it back up. It’s all about achieving that fluffy, spreadable texture that glides beautifully over the cake.

Ingredients

For the Cake

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 and 1/2 teaspoons baking powder
1 and 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

For the Frosting

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

Preparation

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until well combined. Stir in the boiling water (the batter will be thin).

Bake the Cake

Pour equal amounts of batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar and cocoa powder, mixing until well combined. Add the milk and vanilla, and beat until fluffy and spreadable.

Frost the Cake

Once the cakes have cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Finish by frosting the top and sides of the entire cake. Decorate with chocolate shavings or sprinkles if desired.

Enjoy Your Cake!

Pro Tips

For an extra moist cake, you can add a tablespoon of mayonnaise to the batter. It works wonders!

Serving Suggestions

Once your chocolate cake is assembled and frosted, consider serving it with a scoop of vanilla ice cream or whipped cream. The combination of rich chocolate with a cool, creamy topping creates a delightful contrast in flavors and textures. Additionally, fresh berries like strawberries or raspberries can add a refreshing tartness that balances the sweetness of the cake.

For a fun twist, try serving slices of cake drizzled with chocolate sauce or caramel. Not only does this enhance the presentation, but it also adds another layer of indulgence. Another idea is to sprinkle some coarse sea salt over the frosting; the salt can enhance the chocolate flavor while adding an unexpected and pleasant crunch.

Storage Tips

If you have leftovers, store your chocolate cake in an airtight container at room temperature for up to three days. Refrigeration can dry it out, although you may want to refrigerate if your frosting contains dairy. Alternatively, wrap individual slices tightly in plastic wrap and freeze them for up to three months. Thaw slices at room temperature or in the microwave for a quick treat anytime.

For best texture upon thawing, avoid frosting the entire cake before freezing; instead, freeze the unfrosted layers separately. Once thawed, frost and serve as desired. This method also allows you to change up the frosting or toppings if you want a different presentation for future celebrations or casual desserts.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, cake flour can be used for a lighter texture, but you may need to adjust the amount slightly.

→ What can I substitute for eggs?

You can use applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).

→ How do I store leftovers?

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

→ Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day or two in advance and frost them just before serving.