Chocolate Cake Made From Scratch

Name: Chocolate Cake Made From Scratch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 8
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 Recipes

I absolutely love baking rich, moist chocolate cake from scratch! There’s something incredibly satisfying about measuring out the ingredients and watching them transform into a delectable dessert. This cake is perfect for any occasion, whether it's a birthday celebration or a cozy family dinner. Each slice offers a deep chocolate flavor complemented by a hint of vanilla, making it a crowd-pleaser. Plus, the best part is that you can easily customize it with your favorite frosting or toppings to make it uniquely yours.

Created by

Wendy Ashbourne

Last updated on 2026-02-01T23:13:35.805Z

When I first tried making chocolate cake from scratch, I was amazed at how simple it was to achieve such a rich flavor using everyday ingredients. My go-to method includes mixing together cocoa powder with hot water to bloom the chocolate, which enhances its flavor. This technique elevates the cake from average to absolutely extraordinary!

I discovered that the secret to a moist cake lies in not overmixing the batter. Stirring just until the ingredients are combined ensures that the cake rises beautifully and remains fluffy. Trust me, taking this little extra step makes all the difference in the texture!

        Why You'll Love This Recipe
        Rich chocolate flavor that satisfies any sweet tooth
Perfectly moist texture with a fluffy crumb
Easily customizable with your favorite frosting or toppings

      

Mastering the Chocolate Cake Batter

The batter for this chocolate cake is unique due to the incorporation of boiling water, which may seem unusual at first. This technique helps to bloom the cocoa powder, intensifying the chocolate flavor and ensuring a moist crumb. When you're mixing the water in, do it slowly and carefully; the batter will be thinner than typical cake batters, but that’s exactly what you want for a perfect bake.

It's crucial to mix the wet and dry ingredients thoroughly, but avoid overmixing once the wet ingredients are added. Overmixing can lead to a denser cake than desired. Aim for a smooth batter without flour pockets, which usually takes about 2 minutes on medium speed with an electric mixer. If you're introducing any mix-ins like chocolate chips or nuts, fold them in manually to prevent overworking the batter.

Choosing Your Frosting and Toppings

One of the best parts about this chocolate cake is its versatility with frostings. A classic choice would be a rich chocolate buttercream that echoes the cake's decadent flavor. However, if you're looking for a lighter option, consider a whipped ganache or cream cheese frosting, which adds a delightful tanginess that balances the sweetness beautifully. In a pinch, even a simple dusting of powdered sugar can elevate the appearance without overpowering the cake.

To make your cake visually stunning, consider garnishing with fresh berries or shavings of dark chocolate. These additions not only look appealing but provide contrasting flavors and textures that enhance the overall dessert. If you're preparing for a themed event, you can even customize the toppings with edible glitter or themed decorations to match the occasion.

Ingredients

For the Chocolate Cake

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 the Oven

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

Mix Dry Ingredients

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well mixed.

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla to the dry ingredients. Mix on medium speed until well combined.

Incorporate Boiling Water

Carefully mix in the boiling water until the batter is smooth. The batter will be thin, but this is normal.

Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes, then remove from pans to cool completely on wire racks before frosting.

Pro Tips

For an extra touch, you can add chocolate chips to the batter or sprinkle nuts on top before baking.

Storage and Make-Ahead Tips

This chocolate cake can be made ahead of time, which is perfect for party preparations. Once cooled, wrap each cake layer tightly in plastic wrap and store in the refrigerator for up to three days. If you want to store it longer, you can freeze the layers for up to two months. To freeze, ensure they are well-wrapped and placed in an airtight container to prevent freezer burn.

Before serving, if stored in the refrigerator or freezer, allow the cakes to come to room temperature before frosting. This will ensure a better texture when slicing. If the layers seem a bit tough after refrigeration, a quick sponge with a simple syrup can help return moisture to the cake before applying frosting.

Troubleshooting Common Issues

If you find that your cake dome is too high or uneven, it could be due to uneven baking. To combat this, make sure your oven temperature is accurate; an oven thermometer can help verify this. If your cakes are domed too high, a serrated knife can smooth them out easily once cooled, creating a more even surface for frosting.

Another common challenge is overbaking, which can lead to a dry cake. To ensure your cakes are perfectly done, test them a few minutes before the recipe's indicated baking time. Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. If in doubt, shorter baking times can help maintain moisture without sacrificing the cake's structure.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend.

→ How can I make this cake taller?

You can double the recipe and bake it in a larger or additional pan.

→ What frosting pairs well with this cake?

A rich chocolate ganache or cream cheese frosting complements this cake beautifully.

→ Can I make this cake in advance?

Absolutely! You can bake the cake a day ahead and store it covered in the refrigerator.