Homemade Chocolate Cake with Chocolate Frosting

A rich, moist, bakery-style chocolate cake with velvety homemade frosting — made from scratch and better than any box mix!

🎉 Introduction

If you’re looking for the ultimate homemade chocolate cake, this recipe delivers everything: a deep chocolate flavor, ultra-moist texture, and creamy, decadent frosting. It’s simple enough for a weekday bake, but elegant enough to serve at celebrations, birthdays, or cozy Sunday dinners. 🍰

No special techniques, no fancy ingredients — just timeless, reliable results. One bite and you’ll see why this cake is a crowd favorite for any occasion.

🛒 Ingredients

🍰 For the Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 1 cup milk (whole or 2%)
• ½ cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup boiling water

🍫 For the Chocolate Frosting

• ½ cup unsalted butter, softened
• ½ cup unsweetened cocoa powder
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
• 6–8 tbsp milk or cream (to desired consistency)

👩‍🍳 Directions

Step 1: Preheat & Prep

1. Preheat oven to 350°F (175°C).
2. Grease and line two 9-inch round cake pans with parchment paper.

Step 2: Mix the Batter

1. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Add in the milk, oil, eggs, and vanilla. Beat until smooth.
3. Carefully stir in the boiling water. Batter will be thin—this is what makes it moist!

Step 3: Bake

1. Divide the batter evenly between the pans.
2. Bake for 30–35 minutes or until a toothpick comes out clean.
3. Cool for 10 minutes in the pan, then transfer to wire racks to cool completely.

Step 4: Make the Frosting

1. Beat softened butter until creamy.
2. Add cocoa powder, powdered sugar, vanilla, and salt.
3. Add milk 1 tablespoon at a time, beating until smooth and spreadable.

Step 5: Assemble

1. Place one cake layer on a serving plate.
2. Spread frosting evenly over the top.
3. Add the second cake layer and frost the top and sides.
4. Decorate with sprinkles, chocolate shavings, or berries if desired.

🍽️ Servings & Timing

• Servings: 12–16 slices
• Prep Time: 20 minutes
• Bake Time: 30–35 minutes
• Cooling & Assembly Time: 30 minutes
• Total Time: ~1 hour 20 minutes

🥄 Variations

• Espresso Chocolate Cake: Add 1 tsp instant espresso powder for depth
• Salted Caramel Swirl: Drizzle caramel between the cake layers
• Berry Chocolate Cake: Add raspberry or cherry preserves inside the layers
• Nutty Chocolate Cake: Fold chopped pecans or walnuts into the batter
• Frosting Swap: Try whipped cream cheese or vanilla buttercream for a twist

🧊 Storage & Reheating

• Room Temperature: Store in a covered container for up to 2 days
• Refrigerator: Keeps fresh for 5 days — bring to room temp before serving
• Freezer: Freeze unfrosted layers up to 3 months; thaw before frosting
• Reheat: Warm slices for 15 seconds in the microwave for gooey goodness

❓ 10 FAQs

1. Why add boiling water to chocolate cake?
   It intensifies cocoa flavor and makes the cake super moist.
2. Can I use Dutch-processed cocoa?
   Yes — it will result in a deeper, richer flavor and darker color.
3. What kind of milk is best?
   Whole or 2% milk gives the richest texture, but plant-based milks work too.
4. Can I make this as a sheet cake?
   Absolutely — use a 9×13-inch pan and increase bake time by 5–10 minutes.
5. How do I keep my cake moist?
   Don’t overbake, and store with plastic wrap or in a covered container.
6. Can I make this ahead of time?
   Yes — bake the cake layers the day before and frost before serving.
7. Can I double the recipe?
   Yes — great for large parties, just use multiple pans.
8. Do I have to use butter in the frosting?
   Butter gives the best flavor, but margarine can be used in a pinch.
9. Can kids help make this?
   Definitely — let them stir, pour, or decorate!
10. What’s the best way to decorate it?
    Keep it classic with swirls, or go fancy with ganache drips, sprinkles, or berries.

🏁 Conclusion

This Homemade Chocolate Cake with Chocolate Frosting is the kind of dessert that turns ordinary days into celebrations. It’s rich, moist, and beautifully simple — the way chocolate cake was always meant to be. Whether for a birthday, potluck, or spontaneous chocolate craving, this cake never disappoints.

Bake it once, and you’ll want to make it every weekend. 🍫🎂

Adam

Homemade Chocolate Cake with Chocolate Frosting

If you’re looking for the ultimate homemade chocolate cake, this recipe delivers everything: a deep chocolate flavor, ultra-moist texture, and creamy, decadent frosting. It’s simple enough for a weekday bake, but elegant enough to serve at celebrations, birthdays, or cozy Sunday dinners. 🍰 No special techniques, no fancy ingredients — just timeless, reliable results. One bite and you’ll see why this cake is a crowd favorite for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake Cooling/Chill Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 16 slices

Ingredients Method Notes

Ingredients

  

🍰 For the Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 1 cup milk whole or 2%
• ½ cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup boiling water

🍫 For the Chocolate Frosting

• ½ cup unsalted butter softened
• ½ cup unsweetened cocoa powder
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
• 6 –8 tbsp milk or cream to desired consistency

Method

 

Step 1: Preheat & Prep

1. Preheat oven to 350°F (175°C).
2. Grease and line two 9-inch round cake pans with parchment paper.

Step 2: Mix the Batter

1. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Add in the milk, oil, eggs, and vanilla. Beat until smooth.
3. Carefully stir in the boiling water. Batter will be thin—this is what makes it moist!

Step 3: Bake

1. Divide the batter evenly between the pans.
2. Bake for 30–35 minutes or until a toothpick comes out clean.
3. Cool for 10 minutes in the pan, then transfer to wire racks to cool completely.

Step 4: Make the Frosting

1. Beat softened butter until creamy.
2. Add cocoa powder, powdered sugar, vanilla, and salt.
3. Add milk 1 tablespoon at a time, beating until smooth and spreadable.

Step 5: Assemble

1. Place one cake layer on a serving plate.
2. Spread frosting evenly over the top.
3. Add the second cake layer and frost the top and sides.
4. Decorate with sprinkles, chocolate shavings, or berries if desired.

Notes

🥄 Variations
Espresso Chocolate Cake: Add 1 tsp instant espresso powder for depth

Salted Caramel Swirl: Drizzle caramel between the cake layers

Berry Chocolate Cake: Add raspberry or cherry preserves inside the layers

Nutty Chocolate Cake: Fold chopped pecans or walnuts into the batter

Frosting Swap: Try whipped cream cheese or vanilla buttercream for a twist

🧊 Storage & Reheating
Room Temperature: Store in a covered container for up to 2 days

Refrigerator: Keeps fresh for 5 days — bring to room temp before serving

Freezer: Freeze unfrosted layers up to 3 months; thaw before frosting

Reheat: Warm slices for 15 seconds in the microwave for gooey goodness

❓ 10 FAQs
Why add boiling water to chocolate cake?
It intensifies cocoa flavor and makes the cake super moist.

Can I use Dutch-processed cocoa?
Yes — it will result in a deeper, richer flavor and darker color.

What kind of milk is best?
Whole or 2% milk gives the richest texture, but plant-based milks work too.

Can I make this as a sheet cake?
Absolutely — use a 9×13-inch pan and increase bake time by 5–10 minutes.

How do I keep my cake moist?
Don’t overbake, and store with plastic wrap or in a covered container.

Can I make this ahead of time?
Yes — bake the cake layers the day before and frost before serving.

Can I double the recipe?
Yes — great for large parties, just use multiple pans.

Do I have to use butter in the frosting?
Butter gives the best flavor, but margarine can be used in a pinch.

Can kids help make this?
Definitely — let them stir, pour, or decorate!

What’s the best way to decorate it?
Keep it classic with swirls, or go fancy with ganache drips, sprinkles, or berries.

🏁 Conclusion
This Homemade Chocolate Cake with Chocolate Frosting is the kind of dessert that turns ordinary days into celebrations. It’s rich, moist, and beautifully simple — the way chocolate cake was always meant to be. Whether for a birthday, potluck, or spontaneous chocolate craving, this cake never disappoints.

Bake it once, and you’ll want to make it every weekend. 🍫🎂