I bake a lot, and this recipe is one I return to when I want reliable chocolate comfort: straightforward, forgiving, and rich without being fussy. It makes cupcakes, two round layers, or a sheet cake depending on what I need that day. The crumb is tender, the chocolate flavor is honest, and the frosting is smooth and spreadable—exactly what I want when I want a chocolate cake that looks like it took more effort than it did.

What I appreciate most is how predictable the method is. You whisk the dry ingredients, whisk the wet, combine, and bake. That thin batter can feel strange at first, but it bakes into a cake with a nice rise and a soft crumb. The frosting whips up quickly and spreads easily while still holding shape for piping if you want to dress it up.

If you’re comfortable with simple bowls and a timer, you’ll have a lovely cake ready to share. Below I walk through the ingredients, step-by-step directions, common pitfalls and tweaks, and storage notes so you can bake with confidence.

What Goes In

1 ¾ cups granulated sugar (350 g) — sweetens the cake and helps create a tender crumb.
¾ cup unsweetened cocoa powder (60 g) — provides the primary chocolate flavor for the cake batter; use a good-quality unsweetened cocoa.
1 teaspoon salt — balances sweetness and amplifies flavor.
1 ½ teaspoons baking powder — gives lift and lightness to the cake.
1 ½ teaspoons baking soda — works with the acidic buttermilk for rise and a soft texture.
2 ½ cups all-purpose flour (304 g) — structure for the cake; measure accurately by spooning into the cup and leveling.
½ cup vegetable oil (119 ml) — keeps the cake moist and stays soft even after chilling.
2 large eggs — bind the batter and add richness.
1 cup hot water (237 ml) — blooms the cocoa for deeper flavor and yields a thin, easy-to-pour batter.
1 cup buttermilk (237 ml) — tenderizes the crumb and reacts with baking soda for lift.
1 teaspoon vanilla extract (5 ml) — rounds out and enhances chocolate flavor in the cake.
1 cup unsweetened cocoa powder (85 g) — used in the frosting to deepen the chocolate punch; sift if lumpy.
5 cups powdered sugar (565 g) — provides sweetness and structure for the frosting; sift if needed to avoid lumps.
1 cup unsalted butter, melted (227 g) — gives the frosting richness and a silky mouthfeel; warm but not hot is best.
1 teaspoon vanilla extract (5 ml) — lifts flavors in the frosting and adds warmth.
½ teaspoon salt — balances the frosting’s sweetness and prevents it from tasting flat.
5 tablespoons milk (75 ml), use regular milk for best results — thins the frosting to a spreadable consistency; add a splash more if needed.

Homemade Chocolate Cake Recipe: From Prep to Plate

Preheat the oven to 350°F. Prepare your baking pan(s): line a 24-cup muffin tin with liners, or grease and flour the cake pan(s) you will use (two 9-inch rounds or one 9×13-inch pan).
In a large bowl whisk together 1 ¾ cups granulated sugar (350 g), ¾ cup unsweetened cocoa powder (60 g), 1 teaspoon salt, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 2 ½ cups all-purpose flour (304 g). Set the dry mixture aside.
In a separate large measuring cup or bowl whisk together ½ cup vegetable oil (119 ml), 2 large eggs, 1 cup hot water (237 ml), 1 cup buttermilk (237 ml), and 1 teaspoon vanilla extract (5 ml) until combined.
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and uniform. The batter will be thin.
Divide the batter evenly among your prepared pans (fill cupcake liners about 2/3 full or pour batter evenly into cake pans).
Bake until done, using the following guide: 24 cupcakes — 13–16 minutes; two 9-inch rounds — 28–35 minutes; 9×13-inch pan — 35–40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Remove from the oven and let cakes/cupcakes sit in their pans until firm enough to handle. Then transfer to a wire rack and let cool completely before frosting.
To make the frosting, place 5 cups powdered sugar (565 g) and 1 cup unsweetened cocoa powder (85 g) in a very large bowl and whisk to combine and break up any lumps.
Pour in 1 cup unsalted butter, melted (227 g). Using a hand mixer or stand mixer, mix on low-medium speed until the mixture comes together. Add 1 teaspoon vanilla extract (5 ml) and ½ teaspoon salt, and mix to incorporate.
Add 5 tablespoons milk (75 ml) and continue mixing until the frosting is smooth and has a spreadable consistency. Use the frosting immediately to frost the completely cooled cakes or cupcakes.

What You’ll Love About This Recipe

This cake is simple to make but reliably satisfying. The method is straightforward, and the thin batter can be poured or scooped with ease. Because the recipe scales to cupcakes, layers, or a sheet pan, it’s flexible for small families or a party of many.

The chocolate is present without being bitter, thanks to the combination of cocoa and powdered-sugar-based frosting. The buttermilk and the balance of leavening give a tender crumb that isn’t dense, and the oil keeps it moist even after a day or two.

Finally, the frosting comes together fast and spreads smoothly. It’s forgiving on texture—if it’s a touch thick, a splash more milk loosens it; if it’s too thin, a tablespoon more powdered sugar helps. That ease is something I always appreciate when I’m frosting late at night.

Easy Ingredient Swaps

Vegetable oil — substitute light olive oil or melted canola oil in a 1:1 swap if that’s what you have.
Buttermilk — make a quick substitute by stirring 1 tablespoon white vinegar or lemon juice into 1 cup regular milk and letting it sit 5 minutes (works well in a pinch).
Milk for frosting — whole milk gives the creamiest texture; lower-fat milk will work but may make the frosting slightly less supple.
Unsalted butter — if you only have salted butter, reduce the added salt in the frosting or skip it; taste as you go.

Gear Up: What to Grab

Mixing bowls — one large for dry ingredients and one for wet or for combining.
Whisk and spatula — a whisk for dry and wet, and a silicone spatula to scrape the bowl.
Measuring cups and a kitchen scale — a scale gives the best accuracy for flour and sugar.
Pans — a 24-cup muffin tin, two 9-inch round pans, or a 9×13-inch pan, depending on which shape you want.
Hand mixer or stand mixer — helpful for the frosting, though you can mix by hand if you have patience.
Wire rack — cool cakes completely for best frosting results.

Frequent Missteps to Avoid

Don’t overmix the batter after you combine wet and dry. Whisk until smooth, but once gluten develops excessively the crumb can become tough. This batter will be thin—that’s normal. If you panic and add flour to thicken it, your cake will be heavy.

A common frosting mistake is spreading it on a warm cake. Let the cakes cool completely or the frosting will melt and slide. If you’re in a hurry, chill the layers briefly until they’re cool to the touch.

Another misstep is mismeasuring flour. Scoop and level causes dense cake. Spoon flour into the cup or ideally, weigh it. Also, watch the oven time closely: different ovens vary, so use the toothpick test rather than relying on the clock alone.

Tailor It to Your Diet

Looking to adapt the cake for dietary needs? You can make practical swaps, but expect texture and flavor changes. For a dairy-free version, use a plant-based milk for the buttermilk substitute (add a tablespoon of vinegar per cup) and a nondairy butter alternative in the frosting. For a lighter-sugar frosting, reduce powdered sugar a little and add more cocoa and a touch more milk to keep the spreadable texture.

For gluten-free, replace the all-purpose flour with a trusted, 1:1 gluten-free flour blend that contains xanthan gum. The cake’s texture will be slightly different—often a bit crumblier—but still satisfying.

Cook’s Notes

Timing and temperature

Preheat fully to 350°F before you put the pans in. Cupcakes need only about 13–16 minutes; rounds will take closer to 28–35 minutes depending on thickness. A 9×13 pan takes the longest. Use the toothpick test rather than exact minutes.

Frosting texture

If frosting is too stiff, add milk a teaspoon at a time until you reach spreadable consistency. If it’s too loose, add a few tablespoons of powdered sugar. The butter should be fully melted and slightly cooled so it blends smoothly with the dry ingredients.

Decoration

Keep it simple: a rustic smear looks intentional. For layered cakes, crumb coat first, chill 10–15 minutes, then add a final layer of frosting for a cleaner finish.

Storing, Freezing & Reheating

Store unfrosted baked layers or cupcakes wrapped tightly at room temperature for 1–2 days, or refrigerated for up to 4 days. Frosted cake keeps best refrigerated in an airtight container for up to 5 days. Bring slices to room temperature before serving for the best flavor and texture.

To freeze, cool cakes completely, wrap each layer tightly in plastic, then in foil, and place in a freezer-safe bag. Freeze up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before frosting or serving. Frosted cupcakes freeze well in a single layer on a tray, then transferred to a container once firm.

Reheating slices briefly in the microwave (10–15 seconds) softens chilled cake nicely. Avoid prolonged microwaving or it will dry out.

Ready, Set, Cook

This is a dependable, approachable chocolate cake that suits everyday celebrations and last-minute parties. Line your pans, preheat the oven, and trust the simple steps. The recipe rewards straightforward technique and a little patience with a cake that looks and tastes like you spent hours on it—without the fuss.

If you try it, tell me how you served it and any tweaks you made. I love hearing about little variations that work in real kitchens.

Print Recipe Save it for later

Homemade Chocolate Cake Recipe

A simple homemade chocolate cake with a chocolate frosting. Can be baked as cupcakes, two 9-inch rounds, or a 9x13-inch pan.

Prep Time45

Cook Time40

Total Time2

Course: Dessert

Servings: 12 servings

Ingredients

1 3/4 cupsgranulated sugar 350 g
3/4 cupunsweetened cocoa powder 60 g
1 teaspoonsalt
1 1/2 teaspoonsbaking powder
1 1/2 teaspoonsbaking soda
2 1/2 cupsall-purpose flour 304 g
1/2 cupvegetable oil 119 ml
2 large eggs
1 cuphot water 237 ml
1 cupbuttermilk 237 ml
1 teaspoonvanilla extract 5 ml
1 cupunsweetened cocoa powder 85 g
5 cupspowdered sugar 565 g
1 cupunsalted butter melted(227 g)
1 teaspoonvanilla extract 5 ml
1/2 teaspoonsalt
5 tablespoonsmilk 75 ml, use regular milk for best results

Instructions

Preheat the oven to 350°F. Prepare your baking pan(s): line a 24-cup muffin tin with liners, or grease and flour the cake pan(s) you will use (two 9-inch rounds or one 9×13-inch pan).
In a large bowl whisk together 1 ¾ cups granulated sugar (350 g), ¾ cup unsweetened cocoa powder (60 g), 1 teaspoon salt, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 2 ½ cups all-purpose flour (304 g). Set the dry mixture aside.
In a separate large measuring cup or bowl whisk together ½ cup vegetable oil (119 ml), 2 large eggs, 1 cup hot water (237 ml), 1 cup buttermilk (237 ml), and 1 teaspoon vanilla extract (5 ml) until combined.
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and uniform. The batter will be thin.
Divide the batter evenly among your prepared pans (fill cupcake liners about 2/3 full or pour batter evenly into cake pans).
Bake until done, using the following guide: 24 cupcakes — 13–16 minutes; two 9-inch rounds — 28–35 minutes; 9×13-inch pan — 35–40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Remove from the oven and let cakes/cupcakes sit in their pans until firm enough to handle. Then transfer to a wire rack and let cool completely before frosting.
To make the frosting, place 5 cups powdered sugar (565 g) and 1 cup unsweetened cocoa powder (85 g) in a very large bowl and whisk to combine and break up any lumps.
Pour in 1 cup unsalted butter, melted (227 g). Using a hand mixer or stand mixer, mix on low-medium speed until the mixture comes together. Add 1 teaspoon vanilla extract (5 ml) and ½ teaspoon salt, and mix to incorporate.
Add 5 tablespoons milk (75 ml) and continue mixing until the frosting is smooth and has a spreadable consistency. Use the frosting immediately to frost the completely cooled cakes or cupcakes.

Equipment

Oven
Mixing Bowls
Whisk
Hand Mixer or Stand Mixer
baking pan(s)
Wire Rack

Notes

Use Unsweetened Cocoa or Hershey’s Special Dark Cocoa but NOT Dutch Process
Substitute 1:1 gluten free AP flour to make these gluten-free
For the buttermilk, you can substitute milk or non-dairy milk by adding 1tsp vinegar or lemon juice to the wet ingredients.