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 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water

Highlighted under: Oven Planning

I remember the first time I baked a chocolate cake from scratch; the aroma filled my kitchen, irresistible and sweet. It felt rewarding to create something so delicious without relying on pre-packaged mixes. Every step, from creaming the butter and sugar to folding in the cocoa, showcased the beauty of baking. This recipe has become a staple for birthdays and special occasions. The rich flavor and moist texture are truly unmatched, and I love how each bite melts in my mouth, leaving a hint of chocolate on my lips. You'll be amazed at how simple it is!

Created by

Fern Holloway

Last updated on 2026-01-24T12:15:36.276Z

Baking this chocolate cake was a journey of joy and discovery for me. I experimented with different cocoa powders, realizing that quality ingredients can make all the difference. The secret to a tender cake lies in not overmixing the batter after adding the flour. Each time I bake, I revisit this cozy memory, cherishing the fond moments shared over dessert.

One tip I find invaluable is to use room temperature ingredients. It ensures a smooth batter and ultimately leads to a more consistent bake. With time, I’ve tweaked this recipe to achieve a richer flavor, adding just a touch of espresso to enhance the chocolate. Trust me, your taste buds will thank you!

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 critical role in achieving the perfect texture and flavor. The all-purpose flour provides structure, while the unsweetened cocoa powder delivers the rich chocolate essence. The combination of baking powder and baking soda ensures that your cake rises correctly, giving it a light and airy feel, while the salt balances the sweetness perfectly. Always use fresh ingredients; stale leavening agents can result in a dense cake that won’t rise properly.

In this recipe, the eggs are essential for binding the ingredients together and adding moisture. Using large eggs at room temperature helps incorporate air easily when mixed, promoting a fluffy texture. If you're looking for a vegan option, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture for similar binding properties. Each of these alternatives can yield a surprisingly tasty cake while accommodating different dietary needs.

Baking and Cooling Tips

Baking time can vary depending on your oven, so it's wise to start checking your cakes a few minutes before the 30-minute mark. Inserting a toothpick into the center should result in it coming out clean or with just a few crumbs attached. If your cakes dome while baking, you can level them with a serrated knife after cooling to ensure even stacking if you're planning on layering or frosting them.

After baking, allow the cakes to cool in the pans for about 10 minutes before transferring them. This short resting period helps to set the cake, making it easier to remove from the pans. If you encounter difficulty in releasing the cakes, gently run a thin knife around the edge to loosen them. For optimal flavor, let the cakes cool completely before frosting, as warm cakes can melt your frosting, leading to runoff and a less appealing presentation.

Ingredients

Chocolate Cake Ingredients

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Instructions

Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for about 2 minutes.

Add Boiling Water

Stir in the boiling water until well combined. The batter will be thin.

Bake the Cake

Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick comes out clean.

Cool the Cakes

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Pro Tips

For the best flavor, let the cakes cool completely before frosting. Consider using a cream cheese frosting for a delightful contrast to the chocolate.

Frosting and Serving Suggestions

For this cake, a rich chocolate ganache or creamy buttercream frosting pair perfectly, enhancing the chocolate flavor while adding a delightful texture contrast. To make a simple ganache, heat equal parts heavy cream and chocolate until melted and combined. Allow it to cool to room temperature before pouring over the cake for a glossy finish. For buttercream, beat together softened butter, powdered sugar, cocoa, and vanilla until light and fluffy, perfect for spreading or piping decorative borders.

To elevate your chocolate cake experience, consider adding layers of flavor in between the cake layers. A hint of fresh orange zest in the frosting or jam can add a citrusy brightness that complements the chocolate beautifully. Alternatively, layer the cake with fresh raspberries or strawberry compote for a vibrant contrast both in flavor and appearance.

Storage and Make-Ahead Tips

This chocolate cake can easily be made ahead of time. Baked and cooled cakes can be wrapped tightly in plastic wrap and stored at room temperature for up to two days. For longer storage, refrigerate them wrapped for up to a week or freeze the layers for up to three months. When ready to serve, thaw the cake in the fridge overnight before frosting to prevent condensation from ruining your frosting’s texture.

If you find yourself with leftover cake, it can be stored in an airtight container at room temperature for a few days. For moisture retention, you can place a slice of bread within the container; the bread absorbs moisture and helps keep your cake fresh. You can also transform stale cake into delicious cake pops or a trifle with whipped cream and fruits, so nothing goes to waste.

Questions About Recipes

→ Can I substitute the cocoa powder?

Yes, you can use Dutch-processed cocoa for a smoother flavor, but it may alter the cake's color.

→ What can I use instead of eggs?

You can substitute flaxseed meal mixed with water or unsweetened applesauce for an egg replacement.

→ How do I store leftover cake?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze the cake?

Yes, the cake can be frozen for up to 3 months. Wrap it well in plastic wrap and then in foil.