The Ultimate Homemade Chocolate Cake

The Ultimate Homemade Chocolate Cake is rich, moist, and bursting with deep cocoa flavor. It’s the kind of cake I turn to when I want something classic, indulgent, and guaranteed to satisfy any chocolate craving. Whether I’m celebrating something special or just baking for the fun of it, this cake always delivers.

Why You’ll Love This Recipe

I love how simple and reliable this recipe is. The batter comes together quickly, and the results are always soft, fluffy, and packed with flavor. It’s perfect on its own or dressed up with frosting, ganache, or even just a dusting of powdered sugar. Plus, it’s easy to adapt—whether I want to make it into cupcakes, a layer cake, or a sheet cake, it holds up beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Eggs

• Milk or buttermilk

• Vegetable oil

• Vanilla extract

• Boiling water or hot coffee

Directions

1. I preheat the oven to 350°F (175°C) and grease two round cake pans or a 9×13-inch pan.

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

3. In a separate bowl, I beat the eggs, milk, oil, and vanilla until smooth.

4. I add the wet ingredients to the dry ingredients and mix just until combined.

5. Carefully, I stir in the hot water or coffee. The batter will be thin, but that’s what makes the cake so moist.

6. I pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cake cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Servings and timing

This recipe yields about 12–16 slices, depending on how it’s cut. Prep time takes about 15 minutes, and baking takes 30–35 minutes. With cooling time, I usually have it ready to frost and serve in about 1.5 to 2 hours.

Variations

When I want a deeper flavor, I use dark cocoa powder or espresso powder in the batter. I sometimes add chocolate chips or chopped chocolate for extra texture. For a twist, I layer it with raspberry jam or peanut butter frosting. I’ve also made it into cupcakes—just adjust the baking time to about 18–22 minutes.

Storage/reheating

I store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, I freeze the unfrosted layers wrapped tightly in plastic and foil. When I’m ready to serve, I let it thaw at room temperature. If I want to warm it slightly, I microwave slices for 10–15 seconds for that just-baked softness.

FAQs

Can I use Dutch-processed cocoa powder?

Yes, I can, but I make sure to pair it with baking powder instead of baking soda unless the recipe already accounts for it.

Why is my cake sinking in the middle?

It’s often due to overmixing, opening the oven door too early, or not baking it long enough. I check for doneness with a toothpick near the end of baking time.

Can I make this dairy-free?

Yes, I’ve used non-dairy milk (like almond or oat milk) and it works great. I also use oil instead of butter for an extra moist texture.

What frosting pairs best with this cake?

I love it with chocolate ganache, cream cheese frosting, or a classic buttercream. For something lighter, I go with whipped cream and fresh berries.

Can I make this cake gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with success. I just make sure it includes xanthan gum for structure.

Conclusion

The Ultimate Homemade Chocolate Cake is everything I want in a dessert—rich, moist, and full of chocolate flavor. It’s a reliable go-to that never fails, whether I’m baking for a birthday, a holiday, or just to satisfy a sweet tooth. With a few simple ingredients and easy steps, I can whip up a cake that tastes like it came straight from a bakery.