Looking for the perfect chocolate cake that’s soft, moist, and packed with deep chocolate flavor? This classic homemade chocolate cake is a crowd-pleaser — made with simple ingredients, and topped with creamy chocolate frosting. Whether it’s for a birthday, celebration, or a late-night treat, this one never fails!
📝 Ingredients
For the Chocolate Cake:
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) milk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee or hot water (coffee boosts chocolate flavor!)
For the Chocolate Frosting:
- 1 cup (230g) unsalted butter, softened
- 3 ½ cups (440g) powdered sugar
- ½ cup (45g) unsweetened cocoa powder
- ½ tsp salt
- 2 tsp vanilla extract
- ¼ cup (60ml) milk or heavy cream (more if needed for consistency)
👩🍳 Instructions
1. Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, or line with parchment paper.
2. Make the Cake Batter
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla. Mix until just combined.
- Slowly pour in the hot coffee or hot water while mixing on low. The batter will be thin — that’s normal!
3. Bake the Cakes
- Divide the batter evenly between the two prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
4. Make the Frosting
- In a large bowl, beat the softened butter until creamy.
- Add powdered sugar, cocoa powder, and salt. Mix on low until mostly combined.
- Add the vanilla extract and milk or cream, then whip on high until fluffy. Adjust milk for desired consistency.
5. Assemble & Frost
- Place one cooled cake layer on a serving plate. Spread a generous amount of frosting on top.
- Add the second cake layer, then frost the top and sides evenly.
- Finish with chocolate shavings, sprinkles, or fresh berries if desired.
🎉 Tips & Variations
- Want cupcakes? This recipe makes about 24 cupcakes. Bake at 350°F for 18–22 minutes.
- No coffee? Use hot water instead. Coffee just enhances the cocoa — it won’t taste like coffee.
- Make ahead: The cake layers can be made a day in advance. Wrap and store at room temperature.
🍽️ Storage
- Store at room temperature for 2 days, or refrigerate for up to 5 days.
- You can also freeze the unfrosted cake layers for up to 2 months. Just wrap tightly!
💬 Final Thoughts
This cake is everything a chocolate lover dreams of — moist, rich, and fluffy with that deep cocoa flavor. It’s perfect for any celebration or just a cozy night in with a fork and no shame. 😋