Homemade Chocolate Cake with Chocolate Frosting – Rich, Moist & Classic

There’s nothing quite like a slice of Homemade Chocolate Cake with Chocolate Frosting. Moist, tender layers of cocoa-rich cake smothered in creamy, decadent chocolate buttercream—it’s the ultimate comfort dessert and a true crowd-pleaser. Whether for birthdays, holidays, or just because, this classic cake always steals the show.

This recipe skips boxed mixes in favor of real ingredients, simple techniques, and bold chocolate flavor. The result is a soft, melt-in-your-mouth crumb with a perfectly balanced frosting that’s rich without being overly sweet. It’s everything a homemade chocolate cake should be—easy, indulgent, and unforgettable.

Let’s dive into the ingredients that make this cake stand out.

Ingredients Overview

For the Chocolate Cake

• All-Purpose Flour: The structural base. Spoon and level for accuracy to avoid dense cake.

• Unsweetened Cocoa Powder: Use natural cocoa powder for a classic deep chocolate flavor, or Dutch-processed for a darker, smoother taste.

• Granulated Sugar: Sweetens the batter and helps with structure and moisture.

• Brown Sugar (optional): Adds extra moisture and depth.

• Baking Powder & Baking Soda: Both leavening agents ensure the cake rises beautifully.

• Salt: Balances the sweetness and brings out the chocolate flavor.

• Buttermilk: Provides acidity and tender crumb. Substitute with milk + vinegar if needed.

• Eggs: Bind the ingredients and add richness.

• Vegetable Oil: Creates a moist texture. Preferable to butter for a softer crumb.

• Vanilla Extract: Adds warmth and rounds out the chocolate flavor.

• Hot Coffee or Boiling Water: Enhances the cocoa’s richness and deepens the flavor. Don’t worry—it won’t make the cake taste like coffee.

For the Chocolate Frosting

• Unsalted Butter: Softened and whipped until creamy for a smooth base.

• Powdered Sugar: Sweetens and thickens the frosting.

• Cocoa Powder: Adds chocolate flavor—use the same kind as in the cake for consistency.

• Heavy Cream or Milk: Adjusts texture and creaminess.

• Salt: Just a pinch to enhance flavor.

• Vanilla Extract: Brings it all together with a smooth finish.

Optional Add-Ins

• Espresso Powder: A pinch in the batter or frosting intensifies chocolate flavor.

• Chocolate Chips or Chunks: Fold into the batter for extra richness.

• Sprinkles or Ganache: For a festive or luxurious finish.

Step-by-Step Instructions

1. Preheat & Prepare Pans

Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper. Dust lightly with cocoa powder or flour to prevent sticking.

2. Mix Dry Ingredients

In a large bowl, whisk together:

• 1 3/4 cups all-purpose flour

• 3/4 cup unsweetened cocoa powder

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1/2 tsp salt

• 1 3/4 cups granulated sugar (or 1 1/2 cups sugar + 1/4 cup brown sugar)

3. Mix Wet Ingredients

In another bowl, whisk together:

• 2 large eggs

• 1 cup buttermilk

• 1/2 cup vegetable oil

• 2 tsp vanilla extract

Pour wet ingredients into dry ingredients and whisk until mostly smooth.

4. Add Hot Liquid

Slowly pour in:

• 1 cup hot coffee or boiling water

Whisk until the batter is thin and smooth. The hot liquid activates the cocoa powder and makes the cake ultra-moist.

5. Bake

Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Cool in pans for 10 minutes, then turn out onto wire racks and cool completely before frosting.

6. Make the Frosting

In a large bowl, beat:

• 1 cup (2 sticks) unsalted butter, softened

Until light and fluffy, then add:

• 3 1/2 cups powdered sugar

• 3/4 cup unsweetened cocoa powder

• 1/4 tsp salt

• 1/4 cup heavy cream or milk (more as needed)

• 2 tsp vanilla extract

Beat on low to incorporate, then increase speed to medium-high and whip until fluffy, 2–3 minutes.

Adjust consistency by adding more cream (for smoother) or more sugar (for stiffer frosting).

7. Assemble & Frost

Place one cooled cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second layer and frost the top and sides.

For a cleaner finish, do a crumb coat (a thin layer of frosting), chill for 20 minutes, then apply the final layer.

Decorate with sprinkles, chocolate shavings, or a drizzle of ganache if desired.

Tips, Variations & Substitutions

Tips for Success

• Room Temp Ingredients: Ensure eggs and buttermilk are at room temp for best mixing.

• Don’t Overmix: Once the flour is added, mix just until smooth.

• Use Hot Liquid: Always add hot coffee or water—this makes the batter looser but results in a moist, tender cake.

Flavor Variations

• Mocha Chocolate Cake: Add 1–2 tsp espresso powder to the batter.

• Chocolate Orange Cake: Add 1 tsp orange zest and a dash of orange extract to the batter and frosting.

• Mint Chocolate Cake: Use mint extract in the frosting and top with crushed mint candies.

Substitutions

• No Buttermilk? Use 1 cup milk + 1 tbsp vinegar or lemon juice. Let sit for 5 minutes before using.

• Dairy-Free: Use plant milk and dairy-free butter.

• Egg-Free: Replace each egg with 1/4 cup unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water).

Serving Ideas & Occasions

This cake fits just about every celebration:

• Birthdays – Top with sprinkles or candles.

• Anniversaries – Decorate with fruit or edible flowers.

• Casual Get-Togethers – Cut into squares for easy serving.

• Holiday Dessert Tables – Add a drizzle of ganache or whipped cream.

It also keeps beautifully for a few days and tastes even better on day two as the flavors meld.

Nutritional & Health Notes

This is a classic dessert that leans toward indulgence. Each slice (1/12 of the cake) is around 450–500 calories, depending on frosting thickness.

To lighten it up:

• Use unsweetened applesauce in place of some oil.

• Frost with a lighter whipped ganache or Greek yogurt frosting.

• Make cupcakes for built-in portion control.

It’s a treat worth savoring—best enjoyed with a glass of milk or coffee.

FAQs

Q1: Can I make this cake in advance?

A1: Yes! The cake layers can be baked and cooled, then wrapped tightly and refrigerated for 2–3 days or frozen for up to 2 months. Frost just before serving.

Q2: Can I use a 9×13 pan?

A2: Absolutely. Bake at 350°F for 35–40 minutes. Start checking for doneness at 30 minutes.

Q3: Can I turn this into cupcakes?

A3: Yes. This recipe yields about 24 cupcakes. Bake at 350°F for 18–22 minutes.

Q4: How do I store leftovers?

A4: Store covered at room temperature for up to 3 days, or in the fridge for 5 days. Let slices come to room temp before eating for best texture.

Q5: Can I make this cake gluten-free?

A5: Yes, use a 1:1 gluten-free baking flour. Add an extra egg yolk or 1/4 tsp xanthan gum for better structure if needed.

Q6: My cake is dry—what went wrong?

A6: Overbaking is the most common cause. Check your oven temperature with an oven thermometer and remove the cake as soon as the toothpick comes out with a few moist crumbs.

Q7: Can I use melted chocolate instead of cocoa powder?

A7: Cocoa powder gives stronger flavor and lighter texture. If using melted chocolate, reduce the oil slightly and adjust sugar, but the recipe will need rebalancing.

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