Chocolate Cake Made From Scratch

Name: Chocolate Cake Made From Scratch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 cake
Ingredients: 1 ¾ cups all-purpose flour; 2 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 pure vanilla extract; 1 cup boiling water; 1 cup unsalted butter (softened); 3 ½ cups confectioners' sugar; ½ cup unsweetened cocoa powder; 1 teaspoon pure vanilla extract; ¼ cup milk (adjust for consistency)

Highlighted under: Golden Planning

When I decided to make this chocolate cake from scratch, I had no idea how rewarding the experience would be. I carefully measured each ingredient, relishing the rich aroma of cocoa as I mixed the batter. Every step felt intentional, and I loved watching the cake rise beautifully in the oven. The richness of the chocolate paired with the lightness of the sponge made me realize that there's nothing quite like a homemade cake. This recipe has become a staple for all my celebrations, and I can’t wait to share it with you!

Created by

Portia Langford

Last updated on 2026-01-24T11:02:36.308Z

Making this chocolate cake from scratch was a journey of flavors and techniques. I remember the first time I whipped the batter—it transformed from a simple mixture into a silky, glossy blend that filled my kitchen with an irresistible aroma. I ensured each layer was even and airy, which is crucial for the cake's texture.

What truly amazed me was how a few simple ingredients could come together to create something so delightful. The secret is in the mixing; I found that incorporating the wet and dry ingredients properly made a huge difference in the final result. Every bite is a testament to the joy of baking!

Why You Will Love This Recipe
Deep, luscious chocolate flavor that satisfies every craving
Light and fluffy texture that contrasts beautifully with rich frosting
Perfect for birthdays, anniversaries, or a simple family treat

Baking Tips for Perfect Cakes

To achieve a fluffy texture, make sure your ingredients are at room temperature before you begin mixing. This is particularly important for the eggs and milk. Room-temperature ingredients incorporate better, giving a lighter, airier cake. If you're short on time, you can place eggs in a bowl of warm water for about 10 minutes to bring them to temperature quickly.

Don’t skip the step of sifting together the dry ingredients. This not only removes any lumps but also ensures that the baking powder and soda are evenly distributed throughout the flour, leading to a more uniform rise. Additionally, checking the freshness of your baking powder and soda is crucial for achieving the best rise.

While your cakes bake, keep an eye on them around the 25-minute mark. Ovens can vary, and your cakes might finish a few minutes early. They are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. Being attentive at this stage will prevent overbaking, which can lead to dry cakes.

Understanding Ingredients

Cocoa powder plays a crucial role in providing the deep chocolate flavor of this cake. Depending on your preference, you can use either natural cocoa or Dutch-processed cocoa. Natural cocoa will yield a more classic chocolate taste, while Dutch-processed cocoa will provide a smoother, richer flavor. If you're looking for a bolder taste, consider increasing the cocoa by a couple of tablespoons for an even more intense profile.

The vegetable oil in this recipe not only contributes to the moistness but also helps keep the cake tender. If you prefer, you can substitute the vegetable oil with melted coconut oil or even an equal measure of applesauce for a lighter option. This swap will also add a touch of flavor while reducing overall fat content.

Lastly, the boiling water might seem unusual, but it’s a key ingredient that activates the cocoa powder, allowing it to enhance the cake’s flavor and texture. This technique also helps to dissolve the sugar and cocoa, creating a smooth batter. Don’t skip this step; the warm water will ensure a perfect balance of moisture throughout the cake.

Ingredients

Gather these ingredients to create your cake.

For the Cake

1 ¾ cups all-purpose flour
2 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 pure vanilla extract
1 cup boiling water

For the Frosting

1 cup unsalted butter (softened)
3 ½ cups confectioners' sugar
½ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
¼ cup milk (adjust for consistency)

Make sure all ingredients are at room temperature for best results.

Instructions

Follow these steps to bake your chocolate cake.

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 flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until well mixed.

Add Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes. Stir in boiling water until well combined; the batter will be thin.

Bake the Cakes

Pour the batter evenly into prepared pans and bake for 30 minutes. Check with a toothpick for doneness.

Cool and Frost

Once baked, let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. While cooling, prepare the frosting.

Prepare the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add confectioners' sugar and cocoa powder, alternating with milk, until the desired consistency is achieved.

Frost the Cakes

Once cakes are completely cool, place one layer on a serving plate, spread frosting on top, add the second layer and frost the top and sides as desired.

Allow the cake to set for a few minutes before slicing and serving.

Pro Tips

For an even richer flavor, add a tablespoon of espresso powder to the batter. If you want to make the cake ahead of time, it can be frozen for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.

Frosting Variations

For a delightful twist, try adding flavored extracts like almond or coffee to the frosting for an extra depth of flavor. Just one teaspoon can transform your classic chocolate frosting into something special. You can also experiment with adding a few tablespoons of raspberry or orange puree for a fruity frosting that complements the chocolate beautifully.

If you prefer a cream cheese frosting, simply replace half of the butter in the recipe with softened cream cheese. This will create a tangy balance that enhances the chocolate flavor while providing a creamy texture. Remember to adjust the sugar accordingly to maintain the right consistency.

For a healthier option, consider using Greek yogurt instead of butter in the frosting. This will give you a protein boost and a creamy texture, though it may change the flavor profile slightly. Be sure to add a dash more powdered sugar to stabilize the frosting since yogurt has a higher moisture content.

Make-Ahead and Storage Tips

This chocolate cake can be made ahead of time and stored in the freezer. Once completely cooled, wrap each layer tightly in plastic wrap and aluminum foil. It will keep well for up to three months. When you’re ready to enjoy, simply thaw at room temperature for a few hours before frosting, and it will taste as fresh as day one.

If you're making the frosting in advance, store it in an airtight container in the refrigerator for up to one week. Just make sure to take it out and let it sit at room temperature for about 30 minutes before frosting the cake, so it’s easy to spread. If the consistency is too firm, a little bit of milk can be added to achieve your desired texture.

Should you have leftovers, store the frosted cake in a cake dome or cover it with plastic wrap. It can remain at room temperature for 1-2 days, or you can refrigerate it to extend its freshness. However, be aware that refrigerating the cake might slightly alter its fluffy texture, so allow it to come to room temperature before serving.

Questions About Recipes

→ Can I use a different size cake pan?

Yes, adjust the baking time based on the size of the pan. Smaller pans will bake faster, while larger may take longer.

→ How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend.

→ What can I use instead of eggs?

You can use 1/4 cup of unsweetened applesauce or a flax egg for each egg in the recipe.

→ Can I make this cake ahead of time?

Absolutely! You can bake and frost the cake a day ahead, or you can freeze the layers without frosting.