How to Make Chocolate Cake from Scratch

There’s something undeniably special about a homemade chocolate cake. Rich, moist, and deeply flavorful, this cake is the kind of dessert that brings people together, whether it’s for a birthday, holiday, or just a simple weeknight indulgence.

Baking from scratch ensures the best taste and texture, and with a few simple tools and pantry staples, you can create a chocolate cake that rivals any bakery. This recipe yields 24 servings, making it perfect for large gatherings or for saving extra slices for later.

1. How to Make Chocolate Cake from Scratch

Ingredients

Dry Ingredients:

2 cups (240 g) all-purpose flour
2 cups (396 g) granulated sugar
3/4 cup (63 g) unsweetened cocoa powder
2 teaspoons (8 g) baking powder
1 1/2 teaspoons (9 g) baking soda
1 teaspoon (2.8 g) kosher salt
1 teaspoon (2.3 g) espresso powder (optional, enhances chocolate flavor)

Wet Ingredients:

1 cup (227 g) milk (or buttermilk, almond, or coconut milk)
1/2 cup (99 g) vegetable oil (canola or melted coconut oil also work)
2 large eggs (100 g)
2 teaspoons (9.4 g) vanilla extract
1 cup (227 g) boiling water

For the Frosting:

Use your favorite Chocolate Buttercream Frosting or follow this simple recipe:

1 cup (227 g) unsalted butter, softened
3 1/2 cups (420 g) powdered sugar
1/2 cup (45 g) unsweetened cocoa powder
1/2 teaspoon (2.8 g) kosher salt
2 teaspoons (9.4 g) vanilla extract
1/4 cup (60 ml) milk or heavy cream

Equipment You’ll Need

2 (9-inch) Cake Pans
1 Large Mixing Bowl
Balloon Whisk
Measuring Cups and Spoons
Rubber Spatula
Cooling Rack
Oven

Instructions

Step 1: Preparing the Cake Batter

Preheat the Oven: Set your oven to 350°F (177°C). Lightly grease and flour two 9-inch cake pans or line them with parchment paper for easy removal.

Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Use a balloon whisk to evenly distribute the ingredients and break up any lumps.

Add Wet Ingredients (Except Water): Add the milk, oil, eggs, and vanilla extract to the dry mixture. Whisk until the batter is smooth and well combined. Don’t overmix—just enough to ensure everything is incorporated.

Add Boiling Water: Slowly pour in the boiling water while whisking continuously. The batter will be thin—this is normal and helps produce a moist cake.

Step 2: Baking the Cake

Pour into Pans: Divide the batter evenly between the two prepared 9-inch pans.

Bake: Place the pans in the preheated oven and bake for 30 to 35 minutes. Insert a toothpick in the center of the cakes; if it comes out clean or with a few moist crumbs, the cakes are done.

Cool the Cakes: Remove the pans from the oven and let the cakes rest for 10 minutes. Carefully invert them onto a cooling rack and allow them to cool completely before frosting.

Step 3: Making the Chocolate Buttercream Frosting

Cream the Butter: In a mixing bowl, beat the softened butter until light and fluffy.

Add Cocoa Powder and Sugar: Gradually add the cocoa powder and powdered sugar, mixing on low speed to prevent a sugar cloud. Scrape down the sides of the bowl as needed.

Add Vanilla and Milk: Pour in the vanilla extract and milk (or cream) and beat until the frosting is smooth, creamy, and spreadable. If it’s too thick, add a tablespoon of milk at a time until the desired consistency is reached.

Step 4: Assembling the Cake

Level the Layers (Optional): If the cake layers have domed tops, use a serrated knife to level them for a flat surface.

Frost the Cake: Place one cake layer on a serving plate. Spread an even layer of chocolate buttercream on top. Add the second cake layer and frost the top and sides of the cake.

Decorate: Smooth the frosting with a spatula or swirl for a rustic look. Add sprinkles, chocolate shavings, or a drizzle of ganache if desired.

2. Tips for Perfect Homemade Chocolate Cake

Espresso Powder: Don’t skip the espresso powder—it doesn’t make the cake taste like coffee, but it deepens the chocolate flavor significantly.

Use Room Temperature Ingredients: Eggs, milk, and butter (for frosting) should be at room temperature for smoother mixing and better texture.

Don’t Overmix: Overmixing can lead to a dense cake. Mix just until ingredients are combined.

Check for Doneness Early: Depending on your oven, baking times may vary. Start checking at the 30-minute mark.

Cool Completely Before Frosting: Warm cakes will melt your buttercream and make decorating difficult.

3. Some Variations You Can Try

Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Dairy-Free Option: Use almond or coconut milk and dairy-free butter for the frosting.

Add Chocolate Chips or Nuts: Fold in 1 cup of mini chocolate chips or chopped walnuts into the batter for added texture.

Layer Cake with Filling: Add raspberry jam, caramel sauce, or whipped cream between layers for a flavor twist.

Cupcakes: This recipe can also be used to make 24 standard cupcakes. Bake at 350°F (177°C) for 18–22 minutes.

4. How to Store Chocolate Cake Leftovers

Once your cake is baked and enjoyed, proper storage helps maintain its freshness.

Room Temperature: Store the frosted cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, consider refrigerating it.

Refrigerator: Wrap the cake tightly or place it in a container. It will last up to 5 days in the fridge. Let it come to room temperature before serving for the best taste and texture.

Freezer: You can freeze the cake layers (unfrosted) for up to 2 months. Wrap each layer tightly in plastic wrap and foil. Thaw overnight in the refrigerator before frosting.

Creating a chocolate cake from scratch is a rewarding and surprisingly simple process. With carefully chosen ingredients, a bit of patience, and the right tools, you can make a rich, moist, and deeply satisfying treat that’s perfect for any occasion.

This 24-serving recipe is ideal for sharing, gifting, or freezing for later indulgence. Once you taste the homemade difference, you’ll want to make it again and again. So grab your whisk, preheat your oven, and let your kitchen be filled with the irresistible aroma of chocolate cake.