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This is the besthomemade chocolate cakerecipe! Super easy to make and incredibly moist! Thiscakehas a fluffy texture and a perfect chocolate flavor. We’ve been making this recipe for years; it always turns out to be incredibly moist and delicious.
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This cake has a beautiful chocolate flavor, and its fluffy texture makes it perfect for any occasion. My mother-in-law passed this recipe to me years ago, and I’ve been making it ever since. She initially got this recipe from the back of the Hershey’s Cocoa Powder box, and it’s a classic we always make!
This delightful cake is versatile; it can be made as a sheet or layered round cake. The process is quick and easy—mixing the dry ingredients in one bowl, the wet ingredients in another, and then combining them with a mixer. I use boiling water to help create that tender, moist texture that we all love in a chocolate cake.
Topping the cake with creamyhomemade chocolate frostingmakes every bite a perfect treat. Feel free to experiment with other frostings to fit your preferences. Still, one thing’s for sure—this cake is ideal for all chocolate lovers!
Why This is The Best Chocolate Cake Recipe
Incredibly moist texture: This cake’s moistness makes every bite enjoyable and leaves you craving more.
Versatile: You can create a sheet cake, layered cake,bundt cake, or evencupcakesusing this recipe.
Rich chocolate flavor: While the taste is indulgent, it isn’t overwhelmingly sweet.
Simple to make: This easy homemade cake recipe is perfect for beginners and experts.
Even without frosting, It’s scrumptious and can be enjoyed as a chocolate snack cake.
Tried and tested: I’ve made this moist chocolate cake recipe multiple times, which always produces excellent results.
How To Make Homemade Chocolate Cake
I’m covering everything you need to know to make this cake. The full recipe, measurements, and directions are in the recipe card below.
Baking Supplies
- Electric Mixer: Stand mixer or hand-held mixer
- Large Bowl
- Measuring Cups and Spoons
- Silicone Spatula
Shopping List and Ingredient Notes
Here is a list of ingredients you’ll need for this scrumptious chocolate cake, easily found at your local grocery store:
Granulated sugar: White sugar is excellent for sweetening and adding the perfect texture.
All-purpose flour: Provides structure and a light, tender texture. I useKing Arthur Flourfor this recipe. The flour helps provide structure and form to the cake. It also helps give the cake a light, tender texture. Make sure to measure flour your flour when baking correctly. Remember to measure your flour accurately.
Unsweetened cocoaadds an intense, rich chocolate flavor to the cake. Try Ghirardelli Unsweetened Cocoa or Hershey’s Natural Unsweetened Cocoa. You can use unsweetened dark cocoa for an even richer chocolate flavor. The cake will have a deep color as well.
Baking soda and baking powder: These leavening agents help create a moist, fluffy cake with an even texture.
Milk: Contributes to texture and moisture. Both whole milk and 2% work well.
Eggs: Offer structure and stability. Organic eggs are preferable when possible.
Vegetable oil or canola oil: This chocolate cake recipe is made with oil to give the cake extra moistness and a fluffy texture. You can use vegetable or canola oil, as both have a neutral flavor that won’t overpower the other ingredients in the cake.
Vanilla extract: Enhances flavors; use pure vanilla extract for best results.
Boiling water: Helps incorporate cocoa powder and maintain a moist, tender cake.
Recipe Tips
- Use whole, organic ingredients when possible. It does make a difference in the flavor and outcome of the cake.
- Oil and grease your pans well; use parchment paper for easy removal.
- Mix well, but do not over-mix. Keep the mixer on low most of the time, and scrape the bottom and sides of the bowl.
- If you want to make a dark chocolate cake, try Hershey’s special dark cocoa powder.
- Pair this cake with our creamy chocolate buttercream frosting.
- Always remember to useroom-temperature ingredientsfor the best results.
- Set the timer for 10 minutes less, as baking time will vary depending on accurate oven temperature and location.
Recipe Variations
I’ve discovered several delightful ways to customize a chocolate cake. For instance, you can:
- Create alayered cakeby using two 8-inch round cake pans.
- Frost the cake with a delicateSwiss meringue buttercream.
- Skip the frosting and drizzlehomemade caramelon top instead.
- Opt forchocolate cupcakesrather than a sheet cake.
- Toss in somenutsfor an added crunch.
- Smother the cake with a richchocolate ganache.
- Add chocolate chips to the batter.
How to Make Ahead Homemade Chocolate Cake
The best part about making a classic homemade cake is that you can make it beforehand. Bake the cake and let it cool completely. Then, Place the wrap in plastic in an airtight container or a gallon zip-top freezer bag. Freeze the cake for up to 3 months.
When you’re ready to serve the cake, remove it from the freezer and let it thaw in the refrigerator. Once it’s completely thawed, you can frost the cake.
How to Determine if Your Cake is Ready
To figure out if your cake is done, be on the lookout for these cues:
- The edges of the cake start to pull away from the pan.
- A delightful aroma fills the air.
- The top of the cake has a lovely golden hue.
- The toothpick test: insert atoothpickinto the cake; if it comes out with crumbs, give it more time to bake.
- Gently press the cake’s surface; it should spring back up.
Storing and Freezing
Storing chocolate cake is pretty simple. You can store it in the fridge or freeze it.
Storing Leftover Cake: Wrap the chocolate cake leftovers tightly with plastic wrap or store them in an airtight sealed container. Doing this lets the cake maintain moisture and keeps it delicious for days.
Freezer: Wrap the cake in plastic as soon as it cools. Storing the cake in the freezer will help keep the moisture content in, and it’s how professional bakers store their goods as well. It’s best to freeze this cake without frosting.
The cake will thaw quickly, so that’s good news for anyone who wants to consume it from the freezer. The frozen cake also makes an excellent base for icing.
Gluten-Free Option
To create a deliciousgluten-free chocolate cake, I replace the regular flour withGluten-Free 1-to-1 Baking Flour. Although the texture might slightly differ, my cake still turns out good!
Cake Pan 101
Sheet Cake Pan– Sheet cakes are baked in a rectangular cake pan ranging in size from 9x13x2 to 10×7. Any of these sizes will work.
Bundt Pans– Also known as tube pans. This is a round pan with a hole in the middle. Some of them have designs, and others are smooth. If you use this pan, butter, and flour, you can’t use parchment paper to help release the cake.
Loaf Pan– A loaf pan is a small rectangular pan used to make ourcoconut cakeandpumpkin bread.If you use a loaf pan for this recipe, you will likely need to make two cakes. It’s often called pound cake when you bake acake in a loafpan. So this would be a buttermilk pound cake recipe.
Round Cake Pans– If you want to make a layer cake, use 2 8×2 round cake pans.
Cocoa Powder vs Extra Dark Cocoa Powder
There are a couple of options to consider when using unsweetened cocoa powder. I recommend going with the classicHershey’s Natural Unsweetened Cocoa Powder.
However, if you’re interested in a more intense chocolate cake—both in flavor and appearance—you might want to chooseHershey’s Special Dark Cocoa Powder. This will result in a cake that is so dark it’s almost black! It’s perfect for those looking for a darker and richer chocolate experience.
Chocolate Cake Toppings
I enjoy various toppings on chocolate cakes. My favorites include chocolate buttercream frosting, cream cheese frosting, vanilla frosting, whipped Swiss buttercream, and even gingerbread frosting.
Frosting– Top this cake with any frosting you desire. I prefer chocolate buttercream, but you can add cream cheese, vanilla, whippedSwiss buttercream, orgingerbread frosting.
Sprinkles andEdible Flowers– We love using sprinkles for abirthday cakeand edible flowers for a simple gathering. Dried edible flowers work just as well as fresh.
Whipped Cream and Fresh Fruit– If you prefer a light cake, top it with whipped cream, fresh fruit, and berries.
Frequently Asked Questions
What is the best chocolate cake recipe?
After trying several recipes, I’ve found one that is incredibly easy to make and always results in a tender, moist chocolate cake. You really can’t go wrong with it.
What ingredient makes a cake moist?
Ingredients like eggs, oil, milk, butter, and hot water all give a cake its moist texture. Just use the best quality ingredients and check their freshness before you start baking.
How can I make a light and fluffy cake?
Using oil, baking soda, and baking powder is a great approach to achieve a light, fluffy texture. These components will work together, producing a delightfully moist, fluffy cake.
Are there any secrets to baking a moist cake?
Ensuring a moist cake begins with the proper combination of ingredients like eggs, oil, milk, water, or butter. Following adequate mixing techniques, like adding one egg at a time, and avoiding over-mixing, will also lead to a moist cake. You should also measure the ingredients accurately, mainly flour. Remember not to over-bake – it can cause the cake to be dry and dense.
Why is boiling water added to the chocolate cake mix?
Adding boiling water to the chocolate cake mix allows the cocoa powder to dissolve and expand, resulting in a richer chocolate flavor. It also helps create a moist and tender crumb by breaking down some of the flour’s proteins.
Is there a secret ingredient that could enhance my chocolate cake?
You could add a small pinch of espresso powder to your cake batter. It intensifies the chocolate flavor without adding a distinct coffee taste. Another option is adding a touch of cinnamon, which complements the chocolate beautifully.
Serving Recommendations
When to Serve a Homemade Chocolate Cake
I find homemade chocolate cake perfect for numerous occasions, especiallybirthdays. Not only that, but you can also enjoy it as an afternoon snack or serve it up at:
- Garden parties
- Alfresco dining
- Graduation celebrations
- After-dinner treats
- Potluck desserts
- Summer BBQs
What to Pair with Chocolate Cake
Here are some tasty suggestions to enjoy alongside a scrumptious chocolate cake:
- Vanilla Ice Cream: Nothing beats the classic cake and ice cream combination.
- Fruit Platter: I always appreciate fresh fruit with my cakes; they balance the flavors nicely.
- Crème Fraîche: This soured cream has a velvety texture and pairs wonderfully with berries and chocolate.
- Iced Matcha Tea: This creamy yet hydrating beverage is good for you, and matcha complements chocolate beautifully.
More Sheet Cake Ideas
I came across some fantastic sheet cake recipes that are both simple and delicious. Here are a few of my favorites!
- Chocolate Zucchini CakeRecipe: Perfect for chocolate lovers and a sneaky way to add veggies.
- Neapolitan Sheet Cakereturns the classic vanilla, chocolate, and strawberry combo.
- Funfetti Sheet Cake: Adds a colorful twist to your classic sheet cake.
- Ice Cream Sundae Sheet Cake: A delightful mixture of cake and ice cream flavors.
- Lavender Cake Recipe: A unique and fragrant addition to your sheet cake collection.
- Buttermilk Cake Recipe: A moist and tender cake that pairs well with many flavors.
- Simple Carrot Cake Recipe: easy to make and so good.
Recipes You’ll Love
If you’re still craving other fantastic dessert options, I’d like to recommend a few more treats you’ll want to try:
- How to Make a Birthday Cake: perfect for celebrations
- Classic Banana Cake Recipe: a comforting favorite
- The Best Crumb Cake: crumbly and delicious
- Goat Cheese Cheesecake: a savory twist on a classic
- The Best Classic Cheesecake: creamy and satisfying
- The Best Monkey Bread Recipe: great for sharing
This is my favorite homemade chocolate cake recipe, and I can’t wait for you to try it. Let me know what you think by leaving a comment below. I promise it’s the only chocolate cake recipe you’ll need!
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The Best Homemade Chocolate Cake Recipe
Savor the rich, moist goodness of homemade chocolate cake. Perfect for any occasion. Easy recipe for a delightful treat.
4.78 from 36 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
30 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 15 servings
Calories: 250kcal
Author: Eden
Ingredients
Perfect Chocolate Cake Recipe
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk, whole or 2%
- 1/2 cup vegetable oil, or canola oil
- 2 tsp vanilla extract
- 1 cup boiling water
Chocolate Buttercream Frosting
Instructions
The oven temperature should be 350 degrees.
measure the dry ingredients into a mixing bowl. If using a stand mixer, use the fitted bowl for the dry ingredients.
In another bowl or liquid measuring cup, add all of the wet ingredientsexcept the boiling water, which gets added at the end.
Slowly add the wet and dry ingredients with the paddle attachment and mixer on low speed. Scrape down the bowl's sides and bottom to ensure everything is mixing. Turn the mixer to medium speed for about 30 seconds, then back to low.
Slowly add the boiling water with the mixer on low.The batter will have a liquid consistency, and that's how you want it to be.
9×13 baking panis perfect for this cake. Oil it well and use some parchment paper on the bottom so the cake will be easy to remove.
Bake for 30 minutes until the cake has risen in the center.
Notes
- Use whole, organic ingredients when possible. It does make a difference in the flavor and outcome of the cake.
- Oil and grease your pans well; use parchment paper for easy removal.
- Mix well, but do not over-mix. Keep the mixer on low most of the time, and scrape the bottom and sides of the bowl.
- If you want to make a dark chocolate cake, use Hershey’s special dark cocoa powder.
- This recipe pairs well with our chocolate buttercream recipe. It’s a creamy, whipped frosting with semisweet chocolate chipsand butter.
Nutrition
Calories: 250kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 284mg | Potassium: 154mg | Fiber: 2g | Sugar: 28g | Vitamin A: 62IU | Calcium: 48mg | Iron: 1mg
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This recipe is from Hershey’s Cocoa Powder.
