Homemade Chocolate Cake

Homemade Chocolate Cake

Karina Kari

A one-bowl, effortlessly moist chocolate cake with deep cocoa flavor.

Perfect for everyday baking, this recipe is simple, quick, and produces a tender, chocolaty treat ideal for family desserts, celebrations, or casual snacking.

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Prep Time 10

Cook Time 35

Total Time 45

Course Dessert, Snack

Cuisine American, Baking

Servings 8 slices

Equipment

2 x 9-inch (22 cm) round cake pans
Large mixing bowl (1)
Whisk (1)
Measuring Cups and Spoons
Cooling rack (1)
Wooden skewer (1)

Ingredients

For the Chocolate Cake:

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
2 cups white sugar
1 tsp salt
2 large eggs ~55–65 g each
1 cup milk low or full fat
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Chocolate Buttercream Frosting:

1 ½ batches of chocolate buttercream frosting adjust to taste

Instructions

Prepare Oven and Pans: Preheat your oven to 350°F (180°C) or 160°C if using a fan-assisted oven.
Position your oven shelf in the center to ensure even heat circulation.
Grease two 9-inch (22 cm) round cake pans thoroughly with butter, making sure every edge is coated.
Line the bottom of each pan with parchment paper.
This prevents sticking and helps the cakes come out smoothly, giving them a professional finish.
Sift Dry Ingredients: In a large mixing bowl, sift together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, and 1 1/2 tsp baking soda.
Sifting removes lumps and introduces air, producing a lighter, fluffier cake.
Add 2 cups sugar and 1 tsp salt, then whisk briefly to ensure all ingredients are combined evenly.
Combine Wet Ingredients: Add 2 large eggs, 1 cup milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract to the dry mixture.
Using a whisk, blend the ingredients until smooth and lump-free.
This process should take about 30 seconds.
Make sure to scrape the sides and bottom of the bowl to incorporate any remaining flour for an even batter.
Add Boiling Water: Carefully pour in 1 cup of boiling water.
Whisk thoroughly to incorporate it into the batter.
The batter will appear thin, which is intentional.
The hot water helps to bloom the cocoa, intensifying the chocolate flavor and ensuring a moist, tender crumb.
Divide Batter into Pans: Pour the prepared batter evenly into the two cake pans.
If desired, use a kitchen scale to ensure equal distribution for uniform baking.
Gently tap the pans on the counter to remove any large air bubbles, then smooth the surface with a spatula.
Bake the Cake: Place the pans in the preheated oven.
Bake for approximately 35 minutes, or until a wooden skewer inserted into the center comes out clean.
If using multiple oven racks and both pans cannot fit on the middle shelf, place one 1/3 from the top and the other directly below it.
Remove the top cake first at 35 minutes, then move the bottom cake to the middle shelf for an additional 5 minutes to ensure even baking.
Cool the Cake: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
Run a knife along the edges to loosen the cakes.
Place a cooling rack on top of each cake, invert them carefully, and remove the pans.
This way, the flat base becomes the top, providing a smooth surface for frosting and making slicing easier.
Prepare Frosting: While the cakes cool, prepare 1 1/2 batches of chocolate buttercream frosting, scaling the recipe as needed.
Ensure the frosting is smooth and spreadable to complement the tender, chocolatey cake perfectly.
Assemble the Cake: Once fully cooled, place one cake layer on a serving plate or cake stand.
Spread a generous, even layer of frosting over the surface.
Carefully place the second layer on top.
Apply a thin crumb coat around the sides to lock in crumbs, then chill for 15–20 minutes.
Finish by spreading a thicker, smooth layer of frosting on the top and sides with a spatula for a polished look.
Serve and Store: Cut the cake into 8–10 slices and serve.
Store in an airtight container for up to 5 days at room temperature, or refrigerate in hot climates to protect the frosting.
Avoid freezing, as the cake’s moist crumb may become overly dense.
Bring refrigerated slices to room temperature before serving for maximum flavor and texture enjoyment.

Notes

Sugar Choice: You can use caster (superfine) sugar for a smoother texture, but regular granulated sugar works equally well. Both yield a tender crumb.
Cocoa Powder: Unsweetened cocoa provides balanced chocolate flavor. For a deeper, more intense chocolate taste, use Dutch-processed cocoa.
Pan Options: Standard 9-inch round pans are ideal. For other shapes, adjust baking times: bundt pan – 50 minutes, single 9-inch pan – 40–45 minutes, 8-inch pans – 38 minutes, 13x9-inch rectangle – 35–40 minutes.
Thin Batter Handling: This recipe’s batter is intentionally thin. Greasing pans well and using parchment ensures it won’t stick. Place a tray under springform pans to catch any drips.
Cooling Tip: Turn the cakes upside down so the flat base becomes the top—perfect for a smooth, professional-looking finish.