If you’re looking for a rich, moist chocolate cake that’s easy enough to make at home, this recipe is one you’ll want to save. This homemade chocolate cake is made from scratch with cocoa powder, buttermilk, brown sugar, and a simple chocolate frosting that brings everything together.
The cake comes out soft, chocolatey, and incredibly moist, while the homemade chocolate frosting adds the perfect finishing touch. Whether you’re making it for a birthday, holiday, family gathering, or simply because you’re craving chocolate, this is a classic dessert that’s always a good idea.
Why You’ll Love This Chocolate Cake
- Rich chocolate flavor: Cocoa powder gives both the cake and frosting plenty of chocolate flavor.
- Soft and moist: Buttermilk, oil, brown sugar, and hot water help create a tender, moist cake.
- Made from scratch: No boxed cake mix needed.
- Simple ingredients: Everything is made with easy-to-find baking staples.
- Perfect for celebrations: This two-layer cake makes a beautiful birthday cake or special-occasion dessert.
- Easy homemade frosting: The chocolate frosting comes together with just a handful of ingredients.
Watch How I make This Recipe
Watch how I make this in the video above
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup canola oil
- 2 teaspoons pure vanilla extract
- 1 cup hot water
For the Chocolate Frosting
- 8 tablespoons (1/2 cup) unsalted butter, softened to room temperature
- 3/4 cup unsweetened cocoa powder
- 4 cups confectioners’ sugar (powdered sugar)
- 1/3 cup whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
How to Make Homemade Chocolate Cake
1. Prepare the Oven and Cake Pans
Preheat the oven to 350°F.
Spray two 9-inch round cake pans thoroughly with nonstick cooking spray, making sure to coat the bottoms and sides.
2. Combine the Dry Ingredients
In a large mixing bowl, add the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
Whisk everything together until the dry ingredients are evenly combined and there are no large clumps of brown sugar or cocoa powder.
3. Combine the Wet Ingredients
In a separate bowl, add the eggs, buttermilk, canola oil, and pure vanilla extract.
Whisk until everything is thoroughly combined.
4. Make the Chocolate Cake Batter
Pour the wet ingredients into the bowl with the dry ingredients.
Using an electric hand mixer, mix on medium speed until the ingredients are well combined. You can also mix the batter by hand using a whisk.
Scrape down the sides and bottom of the bowl with a spatula to make sure there are no pockets of dry ingredients remaining.
Gradually add the hot water and continue mixing just until incorporated.
Don’t be concerned if the batter looks thin after adding the hot water. This is normal.
5. Bake the Cakes
Divide the chocolate cake batter evenly between the two prepared cake pans.
Place both pans in the preheated 350°F oven and bake for approximately 25–30 minutes.
Begin checking the cakes at about 20 minutes since ovens can vary. Insert a toothpick or thin knife into the center of each cake. When it comes out clean or with only a few moist crumbs attached, the cakes are ready.
Avoid overbaking. Chocolate cake can begin to dry out quickly when left in the oven too long.
Remove the cakes from the oven and allow them to cool briefly in their pans before carefully transferring them to wire cooling racks.
Allow both cake layers to cool completely before frosting.
How to Make the Chocolate Frosting
1. Prepare the Dry Ingredients
Sift the unsweetened cocoa powder, confectioners’ sugar, and a pinch of salt together. Sifting helps remove lumps and gives the frosting a smoother texture.
2. Mix the Frosting
Place the softened unsalted butter in a large mixing bowl and beat briefly with an electric hand mixer until smooth and creamy.
Gradually add the sifted cocoa powder and powdered sugar, alternating with small amounts of the whole milk.
Continue mixing on medium speed until the frosting is smooth and well combined.
Add the pure vanilla extract last and mix once more until incorporated.
If necessary, scrape down the sides of the bowl and give the frosting one final mix.
Assemble the Chocolate Cake
Make sure both cake layers are completely cool before you begin frosting. Frosting a warm cake can cause the frosting to melt and slide.
Place the first cake layer on a cake plate or serving platter.
Spread an even layer of chocolate frosting over the top.
Carefully place the second cake layer on top, then spread the remaining frosting over the top and sides of the cake.
Slice, serve, and enjoy!
Tips for the Best Chocolate Cake
Use room-temperature ingredients. Allow the eggs and buttermilk to come to room temperature before mixing. This helps the ingredients combine more evenly.
Don’t overmix the batter. Once everything is combined, there’s no need to continue mixing.
Don’t worry about thin batter. The hot water will make the chocolate cake batter noticeably thinner. That’s expected.
Start checking early. Begin checking the cake around the 20-minute mark to prevent overbaking.
Cool completely before frosting. Even slightly warm cake layers can soften or melt your frosting.
Adjust the frosting consistency if necessary. If your frosting is too thick to spread, mix in a small amount of milk. If it’s too thin, add a little more powdered sugar.
How to Store Chocolate Cake
Store the finished cake covered at room temperature for about 1–2 days if your kitchen is cool.
For longer storage, keep the cake covered in the refrigerator. Allow refrigerated slices to sit at room temperature for a short time before serving for a softer texture.
Frequently Asked Questions
Why do you add hot water to chocolate cake?
Hot water helps the cocoa powder develop its chocolate flavor while also creating a thinner batter that bakes into a soft, moist cake.
Can I mix the cake batter without an electric mixer?
Yes. An electric hand mixer makes the process quick and easy, but you can use a whisk and mix the batter by hand.
Can I frost the cake while it’s still warm?
It’s best to wait until the cake layers are completely cool. Frosting a warm cake can cause the chocolate frosting to melt, become messy, or slide between the layers.
Easy Homemade Chocolate Cake with Chocolate Frosting
Ingredients
Method
- Preheat oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, buttermilk, canola oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients. Mix on medium speed with an electric hand mixer until combined.
- Scrape down the sides and bottom of the bowl.
- Gradually add the hot water and mix just until incorporated. The batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25–30 minutes, beginning to check around 20 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cakes rest in the pans for about 5 minutes, then carefully transfer them to wire racks and allow them to cool completely.
- To prepare the frosting, sift together the cocoa powder, powdered sugar, and salt.
- Beat the softened butter until creamy. Gradually mix in the cocoa and powdered sugar mixture, alternating with the milk.
- Add vanilla extract and mix until the frosting is smooth.
- Place the first cooled cake layer on a serving plate and spread frosting over the top.
- Add the second cake layer. Frost the top and sides with the remaining chocolate frosting.
- Slice, serve, and enjoy!
Video
Notes
- Make sure the buttermilk and eggs are at room temperature.
- The batter will become thin after adding the hot water. This is normal.
- Avoid overbaking the cake or it may become dry.
- Make sure the cake layers are completely cool before frosting.
- If the frosting is too thick, add milk 1 tablespoon at a time until it reaches your preferred consistency.
- If the frosting becomes too thin, mix in a small amount of additional powdered sugar.
More Recipes to Try
If you enjoyed this chocolate cake, then you’ll love this recipe below:
Did you make this chocolate cake? Leave a star rating below and let me know how it turned out!