Chocolate Cake Made From Scratch

Name: Chocolate Cake Made From Scratch
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 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; 2 teaspoons vanilla extract

Highlighted under: Cakes & Treats

I absolutely love baking desserts from scratch, and this Chocolate Cake Made From Scratch is one of my all-time favorites! Each bite is a comforting blend of rich chocolatey goodness that never fails to impress my family and friends. The process of mixing the ingredients and watching it transform into a fluffy, decadent cake is incredibly satisfying. Plus, it’s perfect for any occasion—be it a birthday, an anniversary, or just a celebration of life’s little moments. Trust me, once you try this recipe, you'll be hooked!

Created by

Sloane Patterson

Last updated on 2026-02-06T18:11:36.871Z

When I first decided to make a chocolate cake from scratch, I couldn’t believe how much better it turned out compared to store-bought options. The trick is in using high-quality cocoa powder, which elevates the flavor immensely. My family can't resist the aroma that fills the kitchen, and it's always a hit at gatherings!

One important tip I learned is to let the cake cool completely before frosting it. This ensures that the icing doesn’t melt away, allowing you to create beautiful layers of design. The anticipation of cutting into it is half the fun!

Why You'll Love This Recipe
Deep, rich chocolate flavor that's truly indulgent.
Moist and fluffy texture that pleases everyone.
Easily customizable with various frostings or fillings.

Mastering the Cake Texture

The combination of baking powder and baking soda in this recipe provides a unique lift to the cake, creating that sought-after lightness. Both leavening agents work together to ensure the cake rises properly, so it’s crucial to measure them accurately. Over-measuring baking soda can lead to a soapy aftertaste, while too little will result in a dense cake. The end goal is a moist, fluffy cake that holds its shape while being thoroughly tender to the bite.

Another secret to achieving a perfect cake texture lies in the mixing technique. Once you add the wet ingredients to the dry, mix until just combined. Overmixing can lead to gluten development, which can make the cake tough. Be sure to mix on medium speed for exactly two minutes as per the recipe; this helps in aerating the batter for an optimum rise. Then, stir in the boiling water gently to maintain that airy quality.

Frosting Strategies

When preparing the frosting, it’s essential that your butter is softened but not melted. Properly softened butter will create a light and fluffy texture, while melted butter can cause the frosting to become greasy. Beat the butter until creamy and smoothly incorporate the powdered sugar a little at a time. This gradual approach prevents a sugar cloud and provides better mixing. The final frosting should be glossy and easily spreadable but not runny, so adjust the milk quantity based on your desired consistency.

For a flavor twist, try adding a tablespoon of espresso powder to the frosting for a mocha flair. This can elevate the chocolate experience without overpowering it. If you want a more decadent finish, a splash of heavy cream instead of milk will add richness. Also, remember to chill the frosted cake for 30 minutes before serving; this allows the frosting to set up slightly, making slicing easier and improving the overall presentation.

Ingredients

Gather all your ingredients before you start for a smoother baking experience.

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
2 teaspoons vanilla extract

Double-check that you have all the ingredients ready before you begin mixing!

Instructions

Preheat your oven before you start baking to ensure even cooking.

Preheat Oven

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

Mix Dry Ingredients

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

Add Wet Ingredients

Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).

Bake the Cakes

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

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Prepare the Frosting

For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and cocoa, then mix in milk and vanilla until smooth.

Frost the Cake

Once the cakes are cooled, spread frosting between the layers and over the top and sides of the cake.

Enjoy your homemade chocolate cake with a cup of coffee or tea!

Pro Tips

For an extra touch, add chocolate shavings or fresh fruit on top of the frosting for decoration.

Ingredient Substitutions

If you're looking to make this cake dairy-free, you can substitute the whole milk with almond or oat milk, and replace the butter in the frosting with vegan butter. Another option is to use applesauce in place of the eggs to maintain moisture. Keep in mind that while these substitutions work, they may slightly alter the texture or flavor, but they can still yield a delicious cake.

Additionally, if you're low on cocoa powder, you can swap in dark chocolate. Just melt around 6 ounces and reduce the boiling water to about 1/2 cup to maintain the batter consistency. This may yield a richer flavor profile while still providing that delightful chocolatey essence.

Make-Ahead Tips

This chocolate cake is perfect for preparing in advance. You can bake the layers a day ahead, allowing them to cool completely before wrapping them tightly in plastic wrap. Stored this way, they’ll retain moisture and can be kept at room temperature for up to two days. If longer storage is needed, freeze the wrapped layers for up to three months. When ready to frost, simply allow the layers to thaw at room temperature, which takes about 2 hours.

For the frosting, it can also be made ahead. Store it in an airtight container in the refrigerator for up to a week. When ready to use, simply bring it back to room temperature and re-whip it to restore that creamy texture. Making ahead not only saves time but can also develop deeper flavors in both the cake and the frosting.

Questions About Recipes

→ Can I use a different type of flour?

You can use cake flour for a lighter texture, but adjust the measurement accordingly.

→ Is there a gluten-free option?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ How can I store the cake?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and foil before freezing.