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Homemade Chocolate Cake Recipe

This Homemade Chocolate Cake is rich, moist, and topped with velvety frosting—perfect for any occasion and impressively easy to make!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate, Classic, Easy, Homemade
Servings: 8 servings

Ingredients

For the Cake:

  • 1 cup granulated sugar 350g
  • 1 cup unsweetened cocoa powder 60g
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour 304g
  • 0.75 cup vegetable oil 119 ml
  • 2 large eggs
  • 1 cup hot water 237ml
  • 1 cup buttermilk 237ml
  • 1 teaspoon vanilla extract 5ml

For the Frosting:

  • 1 cup unsweetened cocoa powder 85g
  • 5 cups powdered sugar 565g
  • 1 cup unsalted butter melted, 227g
  • 1 teaspoon vanilla extract 5ml
  • 0.5 teaspoon salt
  • 5 tablespoons milk 75ml

Instructions

Cake Preparation

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • Grease 9-inch round cake pans with butter or cooking spray, then lightly dust with flour to prevent sticking.
  • In a large mixing bowl, whisk together granulated sugar, cocoa powder, salt, baking powder, baking soda, and flour until fully combined.
  • Make a well in the center of dry ingredients. Add vegetable oil, eggs, buttermilk, and vanilla extract. Slowly pour in hot water and mix until just combined; some lumps are okay.
  • Divide batter evenly between prepared pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
  • Remove cakes from oven and cool in pans for 10 minutes. Then transfer to a cooling rack to cool completely.

Frosting Preparation

  • In a mixing bowl, combine melted unsalted butter, cocoa powder, powdered sugar, vanilla extract, and salt.
  • Gradually add milk until desired consistency is reached. Beat frosting until smooth and creamy.

Assembly & Decoration

  • Place one cooled cake layer on serving plate and spread a generous amount of frosting on top.
  • Place second layer on top and frost the top and sides of the cake evenly.
  • Decorate as desired with chocolate shavings, sprinkles, or fresh berries to elevate presentation.

Equipment

  • Measuring Cups and Spoons
  • Mixing Bowls
  • Whisk
  • Spatula
  • 9-inch round cake pans
  • Cooling Rack
  • Electric Mixer (Optional)

Notes

  • Substitute cake flour for all-purpose flour for a lighter texture; adjust quantity slightly.
  • If buttermilk is unavailable, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit 5 minutes.
  • Store cake in airtight container at room temperature up to 3 days, refrigerate up to a week, or freeze up to 3 months.