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Homemade Chocolate Cake

Moist Homemade Chocolate Cake That Melts in Your Mouth

This Homemade Chocolate Cake is incredibly moist and flavorful, making it a must-try dessert for chocolate lovers.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour or All-Purpose Flour All-purpose flour can be used as a substitute.
  • 2 cups Granulated Sugar Stick to granulated sugar for the best flavor.
  • ¾ cup Unsweetened Cocoa Powder Make sure it is unsweetened for the best results.
  • 1½ teaspoons Baking Powder No substitutions needed.
  • 1½ teaspoons Baking Soda Also no substitutes.
  • 1 teaspoon Salt Using kosher or sea salt is preferred.
  • 1 cup Milk Almond milk or other non-dairy milks can be used.
  • ½ cup Vegetable Oil (or Canola/Coconut) You can use the same substitutes for flavorful results.
  • 2 Large Eggs If vegan, flaxseed eggs are a suitable option.
  • 2 teaspoons Vanilla Extract Opt for high-quality extract for enhanced taste.
  • 1 cup Very Hot Water or Coffee Coffee enhances flavor but can be omitted.
For the Chocolate Buttercream Frosting
  • ½ cup Unsalted Butter If using salted butter, reduce added salt.
  • ¾ cup Unsweetened Cocoa Powder Avoid substitutions for the best outcome.
  • 3 cups Powdered Sugar Sifting is crucial to avoid clumps.
  • ¼ cup Milk Adjust based on desired thickness.
  • 2 teaspoons Vanilla Extract High-quality extract is recommended for better richness.

Equipment

  • Mixing bowls
  • Whisk
  • spatula
  • Cake Pans
  • Oven

Method
 

Step‑By‑Step Instructions
  1. Preheat the oven to 350°F (176°C). Gather all your ingredients for the cake.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add milk, vegetable oil, eggs, and vanilla extract. Stir until well incorporated.
  4. Gradually pour in hot water or coffee, mixing continuously to achieve a smooth batter.
  5. Grease two 9-inch round cake pans with butter, then dust with flour or line with parchment paper.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 30-35 minutes, checking for doneness at 30 minutes.
  8. Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks.
  9. In a medium bowl, beat together butter and cocoa powder. Gradually add powdered sugar and milk until desired consistency.
  10. Once cooled, spread frosting between layers and all over the cake.
  11. Refrigerate for 30 minutes to set frosting before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 200IUCalcium: 50mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 7 days or freeze for longer preservation.

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