Chocolate Cake Made From Scratch

Name: Chocolate Cake Made From Scratch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; ½ cup unsalted butter, softened; ⅔ cup unsweetened cocoa powder; 3 cups powdered sugar; ⅓ cup milk; 1 teaspoon vanilla extract

Highlighted under: Delightful Desserts

I absolutely love baking, and there's nothing quite like the aroma of a rich chocolate cake filling the kitchen. Making a chocolate cake from scratch may seem daunting at first, but I promise it's worth every minute. The experience not only allows you to control the quality of ingredients used but also offers a delightfully messy and rewarding process. With just a handful of ingredients, you can create a moist, flavorful cake that will leave everyone asking for seconds. Let’s dive into the world of chocolate bliss!

Created by

Vanessa Doyle

Last updated on 2026-02-01T22:09:37.608Z

When we first decided to make chocolate cake from scratch, we were amazed at how simple it actually was! The key, I found, is to use high-quality cocoa powder, which elevates the flavor significantly. I love experimenting with flavors, and this one pairs beautifully with a hint of coffee to intensify the chocolate.

After numerous trials, I've learned that letting the cake cool completely before frosting is crucial. It prevents the icing from melting away and allows for a gorgeous finish. Trust me, the process is as satisfying as the end result!

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding Your Ingredients

Each ingredient in this chocolate cake plays a crucial role in achieving the perfect texture and flavor. For instance, the combination of all-purpose flour and unsweetened cocoa powder contributes to the structure and depth of chocolate flavor. When measuring flour, spoon it into your measuring cup and level it off to avoid packing it down, which can lead to a dense cake.

The use of vegetable oil instead of butter in the cake batter ensures a moist crumb. Oil creates a denser texture that retains moisture better than butter. If you prefer a butter flavor, consider using melted unsalted butter, but be cautious not to overmix your batter to avoid a tough cake.

Incorporating boiling water into the mixture may seem unusual, but it activates the cocoa powder, intensifying the chocolate flavor while also ensuring a smoother batter. Just ensure the water is boiling; this little step can make a big difference in the cake's final taste.

Frosting Techniques

When making the frosting, the temperature of the butter is very important. It should be softened to room temperature, which takes about 30 minutes after removing it from the fridge. If you accidentally melted the butter, simply chill it for a few minutes to bring it back to the right consistency. This helps the frosting achieve a light and airy texture.

For a glossy finish on your frosting, beat it together for an additional minute or two after adding the milk and powdered sugar. Start with a low speed to avoid a sugar cloud, then increase to medium speed for a smooth, spreadable frosting. If your frosting is too thick, add a tablespoon of milk at a time until you reach your desired consistency.

Feel free to experiment with flavoring the frosting. You can add orange zest for a delightful citrus twist, enhancing the cake's rich chocolate with a refreshing note. Simply add a teaspoon of zest along with your vanilla extract during mixing for the best results.

Serving and Storing Your Cake

Once frosted, this chocolate cake can be served immediately, but it benefits from a bit of time in the fridge. Chilling it for about 30 minutes allows the frosting to set, making it easier to slice. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a classic treat.

If you're not planning to eat the entire cake in one sitting, store it in an airtight container in the fridge for up to a week. This will keep it fresh and moist. If you want to freeze it, wrap individual slices in plastic wrap and then store them in a freezer bag for up to three months. Just thaw at room temperature before serving.

For those who love toppings, consider adding a drizzle of chocolate ganache or a sprinkle of sea salt for an elevated dessert experience. These simple additions can transform your cake into a showstopper for special occasions!

Ingredients

Gather your ingredients before you start for a smooth baking experience.

For the Cake

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

For the Frosting

½ cup unsalted butter, softened
⅔ cup unsweetened cocoa powder
3 cups powdered sugar
⅓ cup milk
1 teaspoon vanilla extract

Make sure to measure your ingredients accurately for the best results.

Instructions

Preheat your oven and prepare your baking pans before starting the steps.

Prepare the Oven and Pans

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

Mix Dry Ingredients

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

Add Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients. Mix on medium speed for 2 minutes.

Incorporate Boiling Water

Carefully stir in the boiling water to the batter. The batter will be thin.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 30-35 minutes. A toothpick should come out clean.

Cool the Cakes

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting

In a medium bowl, beat the butter and cocoa until well combined. Gradually add powdered sugar and milk, beating to spreading consistency.

Frost the Cake

Once the cakes are completely cooled, frost the top of one layer, add the second layer, and frost the top and sides.

Make sure to let your cake sit for a bit before slicing to help the frosting set.

Pro Tips

For an extra touch, consider adding chocolate shavings on top of the frosting or serving with fresh berries.

Troubleshooting Common Issues

If your cake is dense and doesn't rise correctly, it may be due to expired baking powder or baking soda. To ensure your leavening agents are effective, test the baking powder by adding a teaspoon to hot water; it should fizz. For baking soda, mix it with vinegar; if it bubbles, you’re good to go.

Another common issue is a dry cake. This can happen if you overlook the boiling water step. The water not only mixes the ingredients but also ensures the cake remains moist during baking. If you prefer checking with a toothpick for doneness, aim for a few moist crumbs rather than a completely clean pick to avoid overbaking.

If you find that your cake domes too much and is uneven, try baking it at a slightly lower temperature, like 325°F (163°C). This slower cooking process allows the cake to rise evenly without burning the edges. A cake leveler or a serrated knife can help trim any uneven tops before frosting.

Variations to Consider

For a delightful twist on this recipe, consider substituting half of the all-purpose flour with almond flour for a nutty flavor and a slightly denser texture. Just keep in mind that almond flour can create a moister cake, so adjusting cooking time may be necessary for perfect results.

If you're looking to enhance the chocolate experience even more, adding chocolate chips to the batter (about a cup) can provide pockets of melty goodness throughout the cake. Opt for dark chocolate chips to balance the sweetness of the cake for a more gourmet touch.

Lastly, for those who like a bit of spice, consider adding a teaspoon of cinnamon or espresso powder to the dry ingredients. Both will complement the chocolate flavor beautifully, adding complexity without overwhelming the cake's rich chocolate essence.

Celebration Ideas

This chocolate cake is an excellent choice for birthdays, anniversaries, or any celebration. To make it extra special, grab some fresh berries or a fruit compote to serve alongside a slice. The acidity of the fruit will provide a lovely balance to the rich chocolate.

You can also transform this cake into a layered masterpiece by baking additional layers and alternating flavors with vanilla or fruit-based frostings. Consider fillings like raspberry jam or mint chocolate for a refreshing twist between the layers.

For presentations, dust the top of the cake with powdered sugar or cocoa powder just before serving, and consider adding decorative elements like edible flowers or chocolate shavings for a stunning appearance that delights guests and adds a festive touch.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use gluten-free flour, but it may affect the texture.

→ How can I make this cake dairy-free?

Substitute whole milk with almond milk and use dairy-free butter for the frosting.

→ Can I make this cake in advance?

Absolutely! The cake can be baked and frozen for up to a month.

→ What other flavors can I add?

You can add a teaspoon of espresso powder or a pinch of sea salt for enhanced flavor.