Chocolate Cake Made From Scratch

Name: Chocolate Cake Made From Scratch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 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

Highlighted under: Sweet Baking Recipes

I love baking, and there's nothing quite like the rich aroma of a homemade chocolate cake wafting through the kitchen. This recipe is my go-to for any occasion, be it a birthday or a cozy family dinner. We use simple ingredients that blend beautifully for a moist, decadent treat. The satisfaction of whipping up a cake from scratch is second to none, and it’s incredibly rewarding to see everyone's faces light up when they take the first bite. Let's create something special together!

Created by

Jessica Brown

Last updated on 2026-01-24T13:23:34.846Z

Baking this chocolate cake from scratch has become a beloved tradition in my family. I remember the first time I made it; the batter was so rich and chocolaty, I could hardly resist sneaking a taste! The secret has to be in the quality of the cocoa powder—using Dutch-processed cocoa allows for a deeper flavor that truly elevates this cake.

While testing different variations, I found that adding a hint of espresso powder enhances the chocolate flavor. It’s such a simple addition, yet it makes all the difference! This cake is perfect for pairing with your favorite frosting or even enjoyed plain with a dusting of powdered sugar.

Why You Will Love This Recipe
Rich chocolate flavor that satisfies every craving
Moist and fluffy texture that pairs perfectly with frosting
Simple ingredients with easy-to-follow steps for a delightful bake

Understanding the Ingredients

Each ingredient in this chocolate cake plays a significant role in achieving the perfect texture and flavor. For instance, the all-purpose flour provides structure, while the unsweetened cocoa powder delivers that rich chocolate flavor we all crave. The baking powder and baking soda are vital for the cake's rise, ensuring a fluffy texture. Always check the expiration dates of these leavening agents for optimal results. If you need to substitute with gluten-free flour, look for a blend specifically designed for baking to maintain that desired fluffiness.

The eggs not only contribute moisture but also help bind the ingredients together, creating a cohesive batter. Whole milk enriches the cake, adding fat and creaminess, which enhances the cake's texture. I often choose high-quality vanilla extract, as it adds depth to the flavor profile. If you’re out of vanilla, almond extract can be a delightful alternative, offering a different but complementary nutty aroma.

Baking Techniques

When mixing the batter, be mindful of the mixing speed as it affects the cake's texture. Beating the eggs and sugar initially incorporates air, which contributes to the cake's lightness. When adding boiling water, ensure it’s added slowly while stirring; this step activates the cocoa powder and results in a more intense chocolate flavor. The batter will be thin, but that’s how it should be for a moist cake. Don't be tempted to add more flour, as this will lead to a dense texture.

After baking, the cakes should have a soft, springy top. A toothpick inserted into the center should come out clean or with just a few moist crumbs. If you overbake, the cake may turn dry, so keep an eye on the time in the last few minutes of baking. Letting the cakes cool in the pans briefly helps them settle and reduces the risk of breakage when removing them.

Ingredients for the Chocolate Cake

Cake Ingredients

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 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

Preparation Steps

Preheat the Oven

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. Whisk together until well combined.

Add Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed for 2 minutes. Carefully stir in boiling water—it will make the batter thin, which is normal.

Bake the Cake

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

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely. Once cooled, frost as desired.

Pro Tips

For an even richer flavor, try adding a tablespoon of espresso powder to the dry ingredients. This enhances the chocolate without adding any coffee flavor.

Storage and Make-Ahead Tips

This chocolate cake can be made ahead of time, which is great for busy schedules. Once baked and cooled, you can wrap the layers tightly in plastic wrap and store them in the refrigerator for up to 3 days. For longer storage, freeze the layers, ensuring they are well-wrapped to avoid freezer burn. Thaw in the refrigerator overnight before frosting, and you’ll have a cake that tastes freshly baked.

When storing leftover cake, place it in an airtight container to maintain moisture. For added protection, you can cover the cake with a light layer of plastic wrap before sealing the container. This cake can last up to a week in the fridge, but I recommend consuming it within the first few days for the best texture and flavor.

Frosting Suggestions

While this cake is delicious on its own, the right frosting can elevate it to new heights. I recommend using a classic chocolate buttercream for a rich finish that complements the cake perfectly. If you want to lighten it up, consider a whipped ganache made with heavy cream and chocolate, which creates a glossy, luxurious coating. For a refreshing twist, a tangy cream cheese frosting can balance the sweetness and add a unique flavor contrast.

If you're feeling adventurous, try layering flavors by adding a sprinkle of sea salt on top of the frosting or incorporating fresh raspberries between the cake layers. This adds a delightful tartness that contrasts beautifully with the sweetness of the chocolate.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead. Store them wrapped in plastic wrap at room temperature to keep them moist.

→ What frosting pairs well with this chocolate cake?

A classic buttercream frosting or cream cheese frosting works wonderfully. For a lighter option, try whipped cream.

→ Can I use a different kind of flour?

You can try using cake flour for a lighter texture, but you may need to adjust the amount slightly.

→ Is it possible to make this cake gluten-free?

Yes, simply swap the all-purpose flour with a gluten-free baking blend that measures cup-for-cup.