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 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: Dessert Haven

I truly believe that there's nothing quite like the rich and decadent taste of a chocolate cake made from scratch. Whenever I bake this cake, the aroma wafting through my kitchen is an instant mood lifter. The process is surprisingly simple and rewarding, plus using quality cocoa powder makes a significant difference. Whether it's for a birthday celebration or just a cozy night in, this chocolate cake brings comfort and joy in every bite. Trust me; once you try it, you'll never go back to store-bought!

Created by

Margaret Hill

Last updated on 2026-02-01T20:17:35.284Z

Baking is one of my favorite hobbies, and perfecting this chocolate cake recipe has truly been a labor of love. I experimented with different combinations, settling on a blend of all-purpose flour and cocoa powder to create a light yet rich texture. Each test cake taught me something new, especially how to avoid overmixing the batter to ensure a soft crumb.

What I enjoy most is the flexibility of this recipe; you can add hints of coffee or a touch of vanilla to elevate the chocolate flavor even further. I usually frost it with a simple buttercream, but it’s utterly delicious served plain as well. Trust me; this cake is worth every minute spent in the kitchen!

Why You'll Love This Recipe
Rich chocolate flavor that satisfies every sweet tooth.
Moist and tender crumb that melts in your mouth.
Versatile enough for any occasion or just because!

Understanding Key Ingredients

The foundation of this chocolate cake lies in the cocoa powder. Using a high-quality, unsweetened cocoa powder will elevate the cake's flavor, giving it a deep, rich chocolate taste that’s hard to replicate with lesser quality. I often opt for Dutch-processed cocoa, as it provides a smoother flavor profile and darker color, enhancing the overall visual appeal of the cake. Always check the expiration date on your cocoa powder; old cocoa can lead to a lackluster taste.

Granulated sugar serves two purposes in this recipe: it sweetens the cake while also aiding in creating a tender crumb. Sugar helps to incorporate air during the mixing process, which can affect the rise of your cake. If you’re looking to reduce sugar, you can try a sugar substitute, but keep in mind that this may alter the texture. Additionally, for a unique twist, consider adding a splash of espresso powder to intensify the chocolate flavor.

Perfecting Your Baking Technique

When mixing the dry and wet ingredients, be careful not to overmix after adding the wet ingredients. Overmixing can lead to a denser cake, as it develops the gluten in the flour. Instead, mix just until combined, and you’ll notice small lumps remaining, which is perfectly fine. My tip is to use a rubber spatula to gently fold the mixture to keep the batter airy and light.

Incorporating boiling water into the batter may seem unconventional, but it is a crucial step. This process helps to bloom the cocoa powder, releasing its full flavor potential. The addition of boiling water also ensures that the cake stays moist by creating a thinner batter that bakes into a more tender cake. Just be cautious when stirring to avoid splashing.

Ingredients

Gather these ingredients to create a delightful chocolate cake.

Cake Ingredients

1 3/4 cups all-purpose flour
3/4 cup 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

With these ingredients assembled, you're ready to start baking!

Instructions

Follow these steps to make your homemade chocolate cake.

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Add Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth.

Incorporate Boiling Water

Carefully stir in the boiling water. The batter will be thin, but that’s okay!

Bake

Pour the batter evenly into the prepared pans and bake for 30 minutes, or until a toothpick comes out clean.

Cool and Frost

Let the cakes cool in the pans for 10 minutes, then remove them from the pans to cool completely on a wire rack before frosting.

Your chocolate cake is now ready to be enjoyed!

Pro Tips

For an extra touch, consider adding chocolate chips to the batter or experimenting with different frostings like chocolate ganache.

Storage and Make-Ahead Tips

Once your cakes have completely cooled, you can wrap them tightly in plastic wrap and store them at room temperature for up to two days. For longer storage, consider freezing the layers. Wrap each layer tightly in plastic wrap, then place them in an airtight container or a resealable freezer bag. When you're ready to enjoy, let them thaw overnight in the refrigerator, then bring them to room temperature before frosting.

If you plan to frost the cake later, it’s best to store the un-frosted layers to maintain their moisture. You can also bake the cake several days in advance, allowing the flavors to settle and deepen. Just ensure the layers are completely cool before wrapping to avoid sogginess.

Frosting and Serving Suggestions

This chocolate cake is a blank canvas for frosting options. A classic pairing would be a rich chocolate ganache made from heavy cream and chocolate. If you prefer a lighter touch, try whipped cream or a cream cheese frosting that adds tanginess. Don't shy away from adding fresh fruit like raspberries or strawberries on top or in between layers for a refreshing contrast to the chocolate’s richness.

For added texture and flavor, consider sprinkling toasted nuts or chocolate shavings on the frosting. If you're making this cake for a celebration, using decorative sprinkles can add a festive touch. Just remember to let your cake sit for a few minutes after frosting to allow the flavors to meld before serving.

Questions About Recipes

→ Can I use a different type of flour?

While this recipe is designed for all-purpose flour, you can try using cake flour for a lighter texture.

→ What if I don't have cocoa powder?

Unfortunately, you can't substitute it directly, but you can make a vanilla cake instead by omitting the cocoa.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I freeze the cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap, then place it in a freezer-safe container for up to 3 months.