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 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 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; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ¼ cup whole milk; 2 teaspoons vanilla extract

Highlighted under: Cozy Cooking

I absolutely love baking, and there's something incredibly satisfying about making chocolate cake from scratch. The rich aroma of cocoa fills my kitchen while mixing the ingredients, and the anticipation of the bake is exhilarating. This recipe not only provides a decadent chocolate flavor, but also showcases the joy of creating something delicious with my own hands. I enjoy experimenting with different techniques, and this one is sure to impress not only my family but also my friends on special occasions.

Created by

Isla Weatherford

Last updated on 2026-02-01T22:45:35.408Z

When I first tried making chocolate cake from scratch, I was amazed by how simple and rewarding it felt. Using high-quality cocoa powder makes a huge difference in flavor, elevating the cake beyond any store-bought mix. I also discovered that incorporating boiling water into the batter helps to bloom the cocoa, enhancing its richness. The texture of the cake comes out perfectly moist every single time.

I remember the first time I served this cake at a family gathering; the compliments poured in, and it disappeared in minutes! Each bite is an experience, and I love sharing this cake with others. Trust me, once you try this recipe, you won’t want to go back to boxed mixes—it’s that good!

        Why You’ll 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 the Ingredients

Each ingredient in this chocolate cake plays a crucial role in achieving the ideal texture and flavor. The all-purpose flour forms the structure, while granulated sugar adds sweetness and moisture. Cocoa powder is essential for that deep chocolate flavor; using high-quality unsweetened cocoa ensures a richer taste. Additionally, the eggs act as a binder and provide lift, while the milk contributes to a tender crumb. Don't substitute whole milk with a lower-fat option; the extra fat enhances the cake's consistency and richness.

When it comes to the frosting, using unsalted butter allows you to control the saltiness of the final product. The powdered sugar not only sweetens but also contributes to the frosting's smooth texture. If you want a lighter frosting, consider using whipped cream cheese mixed with the butter instead; this gives a delightful tang that complements the chocolate beautifully. Chocolate lovers can add more cocoa powder for a deeper flavor, but be mindful of the sugar ratio to maintain a balanced taste.

Baking Techniques for Success

Preheating the oven is vital; it ensures that your cake bakes evenly. If you place the cake in a cold oven, it can lead to uneven rising and a dense texture. Use an oven thermometer to verify that your oven reaches and maintains the correct temperature. Additionally, allowing the batter to rest for a few minutes before pouring it into the pans helps to create a better texture by activating the baking powder and baking soda.

While cooling the cakes, resist the urge to frost them too early. If the cakes are still warm, the frosting can melt and slide off. Allow them to cool completely on wire racks, which promotes even cooling. To prevent the cakes from doming, you can level the tops with a serrated knife after cooling. This technique not only enhances presentation but also helps the layers stack neatly during assembly.

Ingredients

For the Chocolate Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
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

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup whole milk
2 teaspoons vanilla extract

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until evenly incorporated.

Combine Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until well combined.

Add Boiling Water

Stir in the boiling water until the batter is smooth. It will be very thin, but that's okay!

Bake the Cakes

Pour the batter evenly into the prepared pans. Bake for 30 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, then remove from pans and cool completely on wire racks. Once cool, prepare the frosting by beating together the butter, powdered sugar, cocoa powder, milk, and vanilla until smooth.

Assemble the Cake

Place one cake layer on a serving plate, spread frosting on top, then add the second layer and frost the top and sides. Decorate as desired.

Pro Tips

For an extra touch, try adding a bit of espresso powder to enhance the chocolate flavor.

Storage and Make-Ahead Tips

This chocolate cake can be baked a day in advance if you're preparing for an event. After the cakes have cooled completely, wrap them tightly in plastic wrap and store them at room temperature. If you want to extend the freshness, you can refrigerate them for up to three days. For longer storage, freeze the cooled cakes, wrapped tightly, for up to three months. Just be sure to thaw them in the refrigerator before frosting to keep the moisture locked in.

If you have leftover frosting, it can be stored in an airtight container in the refrigerator for up to a week. Before using, let it sit at room temperature for about 30 minutes to soften. You can also repurpose the frosting to fill cupcakes or as a base for cake pops. It's easily versatile!

Serving Suggestions and Variations

For serving, this chocolate cake shines with a simple dusting of powdered sugar or cocoa on top. If you're feeling indulgent, consider adding fresh berries and whipped cream as a garnish; the tartness of the berries perfectly balances the cake's sweetness. It can also be paired with a scoop of vanilla ice cream for a decadent dessert experience.

If you're looking to mix things up, you can incorporate flavors into the cake batter. Adding a splash of coffee enhances the chocolate flavor without being overly intrusive, while orange zest can provide a lovely citrus contrast. For a fun twist, try adding chocolate chips or nuts into the batter before baking for an added texture and flavor dimension.

Questions About Recipes

→ Can I use a different type of flour?

You can use gluten-free flour, but the texture may vary.

→ How can I make the cake richer?

Substituting buttermilk for whole milk will add richness and moisture.

→ Can I make this cake ahead of time?

Absolutely! Bake the cakes, cool, and wrap tightly in plastic. They can be stored in the fridge for up to 3 days.

→ What is the best way to frost a cake?

Use a spatula to apply a thin layer of frosting first (crumb coat), chill it for 20 minutes, and then frost the final layer.