scratch chocolate cake recipe

Written ByJenny Smyth Posted on
scratch chocolate cake recipe
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The Best scratch chocolate cake recipe

I’ve been making this scratch chocolate cake recipe for years, and it’s always a hit with my family. The best part is that it’s incredibly easy to make, and the end result is a rich, moist, and decadent cake that’s perfect for any occasion.

I love that it’s a true scratch recipe, meaning it uses no mixes or pre-packaged ingredients. Instead, you’ll use high-quality cocoa powder, real butter, and farm-fresh eggs to create a cake that’s truly special.

My kids are particularly fond of this recipe because it’s so versatile – we can enjoy it as a birthday treat, a Sunday dinner dessert, or even just as a mid-week indulgence. And let’s be real – who doesn’t love the smell of chocolate wafting through the house?

It’s like a warm hug for your senses. The technique behind this recipe is also what makes it so impressive – the careful balance of sugar and cocoa powder creates a depth of flavor that’s simply sublime.

Whether you’re serving this cake to friends and family or just enjoying it with your loved ones, I promise you won’t be disappointed. So go ahead, give this recipe a try – your taste buds will thank you!

My family has been enjoying this cake for years now, and I’m confident yours will love it just as much as we do.

Scratch Chocolate Cake

Scratch Chocolate Cake

4.8 from 1433 votes

A rich, moist chocolate cake made from scratch, perfect for any chocolate lover. This recipe is easy to follow and results in a delicious homemade cake with a deep chocolate flavor.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cups unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp espresso powder
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

For the Chocolate Buttercream Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 tsp salt
2 tsp vanilla extract
3-4 tbsp milk

👨‍🍳Directions

1Preheat the oven to 350°F 177°C.
2Grease and flour a 9×13 inch baking pan.
3In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
4Mix well to ensure there are no lumps.
5Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
6Beat on medium speed for about 2 minutes until the mixture is smooth and well combined.
7Gradually add the boiling water to the batter, mixing on low speed until just combined.
8The batter will be thin.
9Pour the batter into the prepared baking pan.
10Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11Allow the cake to cool completely in the pan set on a wire rack.
12This will take about 1 hour.
13While the cake is cooling, prepare the chocolate buttercream frosting.
14In a large mixing bowl, beat the softened butter until creamy.
15Gradually add the powdered sugar, cocoa powder, and salt.
16Beat on low speed until combined, then increase the speed to medium and beat for an additional 2 minutes.
17Add the vanilla extract and milk, one tablespoon at a time, until the desired consistency is reached.
18Beat on high speed for 1-2 minutes until the frosting is light and fluffy.
19Once the cake is completely cool, spread the chocolate buttercream frosting evenly over the top and sides of the cake.
20Slice and serve.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 15g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: For a richer chocolate flavor, use Dutch-processed cocoa powder. You can also add 1/2 cup of chopped nuts or chocolate chips to the batter before baking.

This scratch chocolate cake recipe is always a good idea – whether you’re serving it at home or taking it to a potluck dinner. The best part is that it freezes beautifully, so feel free to make two cakes at once and stash one away for later.

When reheating, I recommend slicing the cake thinly so it warms evenly throughout. And don’t be afraid to get creative with toppings – from whipped cream to chopped nuts or even fresh fruit slices – the possibilities are endless!

❓ Frequently Asked Questions About Scratch Chocolate Cake

Q: What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe. You can also use bread flour if you want a slightly more robust texture.

Q: Can I use milk instead of buttermilk?

Yes, you can substitute milk for buttermilk in this recipe. However, keep in mind that the flavor and texture may be slightly different.

Q: How do I ensure my cake is fully cooked?

The best way to check if your cake is fully cooked is to insert a toothpick into the center of the cake. If it comes out clean, then the cake is done.

Q: Can I freeze this cake?

Yes, you can freeze this cake for up to 3 months. Simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer until you’re ready to serve.

Q: Why does this recipe call for such high-quality cocoa powder?

The high-quality cocoa powder gives this cake its distinctive flavor and texture. You can use Dutch-processed cocoa powder if you prefer a milder flavor.

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