Homemade Chocolate Cake With Chocolate Frosting Recipe

Name: Homemade Chocolate Cake With Chocolate Frosting
Prep time: 2 h 25 min
Cook time: 35 min
Total time: 3 h
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder (natural or Dutch process both work); 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 cup milk (room temperature); 1/2 cup vegetable oil; 2 large eggs (room temperature); 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, very soft; 1/2 cup unsweetened cocoa powder; 4 cups powdered sugar; 1 teaspoon vanilla extract; Pinch of salt; 6 to 8 tablespoons milk (or cream, or evaporated milk)

By:

Ruby Bennett

Published:

June 6, 2026

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Moist Chocolate Cake from Scratch

After testing countless chocolate cake recipes, I finally landed on one that hits every mark: fudgy, moist, tender, and deeply chocolatey. This homemade chocolate cake with chocolate frosting tastes like something from a bakery, yet it starts with simple pantry ingredients you probably already have on hand. Flour, sugar, cocoa, baking powder and soda, salt, milk, oil, eggs, vanilla, and a cup of boiling water. No mixer required. Just a whisk and a little trust.

When you add the boiling water, the batter will look alarmingly thin. I remember the first time I made it, I thought I had messed up. But that thin batter is exactly what gives this cake its incredibly moist, brownie like crumb. The hot water blooms the cocoa powder, deepening the chocolate flavor. So don’t worry, just pour it into the pans and bake. The result is a soft, rich cake that stays moist for days.

If you are short on time, you can skip ahead to the recipe card below. But if you want a few pro tips that guarantee success every time, keep reading.

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HOW TO MAKE HOMEMADE CHOCOLATE CAKE

Here is what you need for the cake layers:

2 cups all purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder (natural or Dutch process both work)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk (room temperature)
1/2 cup vegetable oil
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup boiling water

Preheat your oven to 350°F. Grease two 9 inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Sifting the dry ingredients first prevents lumps and ensures an even rise. In a separate measuring cup, combine the milk, oil, eggs, and vanilla. Add the wet mixture to the dry ingredients and whisk until just combined. Then pour in the boiling water and whisk until the batter is smooth. It will be very thin. Divide the batter evenly between the prepared pans.

Bake for 30 to 35 minutes, rotating the pans halfway through. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the layers cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Do not rush this step. Cooling completely is essential before frosting (unless you use the freezing trick below).

TRICK FOR MAKING MOIST CAKE:

Here is my secret for the moistest cake possible. While the layers are still warm, wrap each one tightly in plastic wrap and place them in the freezer for several hours or overnight. As the cake cools, the plastic traps steam, locking in moisture.

The layers come out tender and not soggy. An added bonus: frozen layers are much easier to stack and frost. When you are ready to assemble, spread about one cup of frosting between the layers.

Because the cake is cold, the frosting firms up quickly, so work fast. It will soften as the cake thaws. For a clean finish, place strips of parchment around the edge of the cake stand before you start frosting.

Easy Chocolate Frosting

No store bought frosting can compare to this homemade version. You need:

1/2 cup unsalted butter, very soft
1/2 cup unsweetened cocoa powder
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
6 to 8 tablespoons milk (or cream, or evaporated milk)

Using a hand mixer or stand mixer, beat the softened butter until creamy. Sift together the cocoa powder and powdered sugar to avoid lumps. Gradually add the dry mixture to the butter, alternating with milk and vanilla. Start with 6 tablespoons of milk and add more until you reach a spreadable consistency. Beat until light and fluffy. The pinch of salt balances the sweetness and enhances the chocolate flavor. If you want an even richer frosting, substitute melted dark chocolate for half of the cocoa powder. Spread the frosting between the layers and over the top and sides. If you plan to add sprinkles, do it before the frosting sets.

How to store Chocolate Cake?

Cover leftover cake with a cake stand cover or a large inverted bowl to prevent it from drying out. Stored at room temperature, the cake stays fresh for 3 to 4 days. You can also refrigerate it for 4 to 5 days. Most people prefer the cake at room temperature, but I have been known to sneak a cold slice straight from the fridge. Both ways are delicious.

Can I freeze chocolate cake?

Absolutely. Freezing is one of the best ways to keep this cake fresh. For unfrosted layers, wrap each one tightly in plastic wrap and freeze for up to 3 to 4 months. You can frost the cake while it is still frozen (the frosting sets quickly) and then let it thaw. Or thaw the layers first and then frost. For a frosted cake, place it on a platter and freeze until the frosting hardens (about 3 to 4 hours), then wrap the whole thing in plastic wrap and freeze for 2 to 3 months. Thaw in the refrigerator several hours before serving.

How can I make this cake gluten free?

You can substitute a cup for cup gluten free flour blend for the all purpose flour. The cake will be more delicate, so I recommend freezing the layers before frosting to help them hold together. Alternatively, try my Classic Chocolate Cake or a flourless chocolate cake recipe.

Can I make this recipe into cupcakes?

Yes. Line 24 muffin cups with paper liners and fill each about two thirds full with batter. Bake at 350°F for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting. This recipe makes exactly 24 standard cupcakes.

CHOCOLATE CAKE VARIATIONS:

Once you have mastered the basic cake, try these fun twists:

Substitute hot brewed coffee for the boiling water to deepen the chocolate flavor, or add 2 to 3 teaspoons of espresso powder to the dry ingredients.
Add 1/2 teaspoon of peppermint extract to the batter and/or frosting for a mint chocolate cake.
Fold mini chocolate chips or chocolate curls into the batter for extra texture.
Swap the chocolate frosting for peanut butter, vanilla, strawberry, coconut, salted caramel, or German chocolate frosting.
Layer in coconut flakes, toasted nuts, or toffee bits between the cake layers.

Frequently Asked Questions

What ingredients do I need for a homemade chocolate cake with chocolate frosting?

You need all purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, salt, eggs, milk, vegetable oil, and vanilla extract. For the frosting you will need butter, powdered sugar, cocoa powder, milk, and vanilla.

How can I make sure my chocolate cake turns out moist?

Use vegetable oil instead of butter, add a cup of boiling water (or hot coffee) to the batter, and do not overbake. The hot water helps bloom the cocoa and keeps the cake tender.

Can I substitute oil for butter in chocolate cake?

Yes. Oil gives a moister crumb than butter. Use a neutral oil like vegetable or canola oil, and use the same amount called for in the recipe.

How do I make chocolate frosting from scratch?

Beat softened butter until creamy. Sift together powdered sugar and cocoa powder. Add the dry mixture to the butter alternately with milk and vanilla. Beat until fluffy, adding more milk if needed for spreadable consistency.

How long should I bake a homemade chocolate cake?

For two 9 inch round pans, bake at 350°F for 25 30 minutes, or until a toothpick inserted in the center comes out clean. For a 9×13 pan, bake 30 35 minutes.

How do I store leftover chocolate cake with chocolate frosting?

Keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Let refrigerated cake come to room temperature before serving for best taste and texture.

Nutrition Information

Per Serving (1/16 of cake)	Amount
Calories	421
Carbohydrates	72g
Protein	4g
Fat	15g
Sugar	56g

This cake is perfect for birthdays, holidays, or any day you need a chocolate fix. It is easy enough for a weeknight and impressive enough for a celebration. I hope you love it as much as I do. Let me know in the comments how it turned out for you!

Homemade Chocolate Cake With Chocolate Frosting Recipe

Moist Chocolate Cake from Scratch