Easy Chocolate Cake Recipe+Video
Easy Chocolate Cake Recipe+Video
Delicious two-layer chocolate cake with homemade chocolate frosting. This cake is simple, very moist, and the homemade chocolate frosting is simply amazing!
A slice of chocolate cake with ice cream is unbeatable. If you like chocolate cakes, you will also like our classic chocolate cakes and flourless chocolate cakes.
Family favorite-homemade chocolate cake
We love desserts, especially cakes, which is why we have so many cake recipes on the website (have you tried our cream puff cakes and favorite crepes recipes?!)
Over the years, I have tried several chocolate cake recipes made from scratch, and I finally found a winner! I prefer thick and soft cakes, which are more like brownies than mixed cakes. This homemade chocolate cake is very soft and moist.
Another thing I like about this cake recipe is that it requires simple ingredients that I always have on hand. There is nothing better than being able to make one of your favorite cakes without having to go to the store to buy ingredients.
How to make chocolate cake
You don’t even need a mixer for this cake, just a whisk.
Dry ingredients. You put the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl and stir together.
Add wet ingredients. Then add milk, oil, eggs and vanilla. To complete it, you pour a glass of boiling water and stir everything together.
bake. You will eventually become thinner. Pour the batter into two greased 9-inch round pans lined with parchment paper. Bake at 350° for 30-35 minutes.
Cool. Let the cake cool in the pan for about 10 minutes, then pour it on the cooling rack. Cool completely and coat with chocolate frosting.
Buttermilk frosting
It’s hard not to make delicious creamy chocolate frosting for this cake. This perfect touch takes the deliciousness of the cake to a whole new level. These are the ingredients needed to make frosting:
- butter
- cocoa powder
- Powdered sugar
- vanilla
- Salt and milk
Again-we almost always have ingredients on hand. When the butter has softened, frosting is best. Once it is, beat all the ingredients in a small bowl until smooth. You can add or remove milk to achieve the frosting consistency you want.
Sprinkle this delicious frosting on the cake and sprinkle any frosting on the cake before it sets.
Recipe FAQ
How to store chocolate cakes? If the cake is baked but without frosting, it’s best storage Wrap tightly in plastic wrap, put in a Ziploc bag, and store on the kitchen counter for up to 3-4 days. This can be extended by putting it in the refrigerator for one more day.
you can also freeze Use these layers after 5-6 days if needed. If it has frosted, you can cover it and keep it on the counter for up to 5 days or in the refrigerator for up to a week, but you need to cover the cake to prevent it from drying out.
How to freeze chocolate cake? As mentioned above, you can freeze the unfrosted cake layer by tightly wrapping it in aluminum foil or plastic wrap, put it in a freezer-safe bag, and freeze it for 4-6 months. If it is frosted, you can still freeze the cake.
For this reason, we recommend putting the cake on a biscuit chip, unpacking and putting it in the refrigerator for about 4 hours. Take it out and wrap it in plastic wrap, followed by a layer of aluminum foil. This can also be stored in the refrigerator for up to 4-6 months. Before serving, thaw in the refrigerator overnight.
We like this homemade chocolate cake with chocolate butter frosting. Really can’t beat it!
For more chocolate cake recipes, please check:
Course dessert
American cuisine
Preparation time 10 minutes
30 minutes cooking time
Cooling time 10 minutes
Total time 40 minutes
12 servings
Calories 562 kcal
Author Little Luna
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup oil
- 2 eggs
- 2 teaspoons vanilla
- 1 cup boiling water
Chocolate frosting
- 1/2 cup butter softened
- 1/2 cup cocoa powder
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 pinch salt
- 6-8 tablespoons milk
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Line two 9″ round pans with parchment paper and spray them with non-stick spray. Preheat the oven to 350°.
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Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl and stir together.
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Add milk, oil, eggs and vanilla and stir until smooth. Pour in boiling water and stir well.
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Divide the batter evenly between the two pans. Bake at 350° for 30-35 minutes or until the toothpick inserted in the center is clean. Let cool in the pan for 10 minutes, then pour it upside down on the cooling rack.
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Cool completely. Place a cake on a cake stand or tray. Spread about a cup of icing sugar on top. Put another cake on top. Frosting and topping of cake. Eat immediately or cover with a lid and let stand overnight.
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For the frosting, stir all the ingredients in the bowl until smooth and add enough milk to get a spreadable consistency.
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