chocolate cake from scratch recipe

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

I’ve been making this chocolate cake from scratch recipe for years, and it’s always a hit with my family. My kids love helping me in the kitchen, and they’re always excited to taste the finished product. This recipe is perfect for any occasion, whether it’s a birthday party, a holiday gathering, or just a Tuesday.

The best part is that it’s incredibly easy to make and requires no special equipment or ingredients. I’ve tried many different recipes over the years, but this one remains my favorite. It’s moist, flavorful, and has just the right amount of sweetness.

My kids can be picky eaters, but they always devour this cake without complaint. I’ve even been known to sneak a slice (or two) when they’re not looking. The secret to this recipe’s success lies in its use of high-quality ingredients and a simple yet effective technique.

By using real butter and sugar instead of artificial substitutes, we get a richer, more satisfying flavor. And by taking the time to properly mix and fold the batter, we ensure that the cake is light and fluffy on the inside while remaining dense and moist on the outside. I’ve made this cake for countless family gatherings and special occasions, and it never fails to impress.

Whether you’re serving it with a scoop of ice cream or just on its own, this cake is sure to be a crowd-pleaser.

Classic Chocolate Cake from Scratch

Classic Chocolate Cake from Scratch

4.9 from 1325 votes

A rich, moist, and decadent chocolate cake made entirely from scratch. Perfect for any chocolate lover, this cake is sure to satisfy your sweet tooth.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 and 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup water

For the Chocolate Buttercream Frosting

1/2 cup unsalted butter, softened
2 and 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 tsp vanilla extract
pinch of salt

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour two 8-inch round cake pans, tapping out any excess flour.
3In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
4Whisk until well mixed.
5Create a well in the center of the dry ingredients.
6Add the vegetable oil, vanilla extract, vinegar, and water to the well.
7Stir until the mixture is smooth and combined.
8The batter will be quite runny, which is normal.
9Pour the batter evenly into the prepared cake pans.
10Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
11The tops should be springy to the touch.
12Remove from the oven and let the cakes cool in the pans for 10 minutes.
13After 10 minutes, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.
14Allow the cakes to cool for at least 1 hour before frosting.
15While the cakes are cooling, prepare the chocolate buttercream frosting.
16In a large mixing bowl, beat the softened butter until creamy.
17Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
18Add the milk, vanilla extract, and a pinch of salt, then beat until the frosting is light and fluffy.
19If the frosting is too thick, add more milk, one tablespoon at a time.
20If it is too thin, add more powdered sugar, one tablespoon at a time.
21Once the cakes are completely cooled, spread a layer of frosting on one cake and place the second cake on top.
22Spread the remaining frosting on the top and sides of the cake, smoothing it out as you go.
23Decorate the cake as desired and slice to serve.

🔧Equipment

2 (8 inch) round cake pans
Mixing bowls
Whisk
Electric mixer
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a moister cake, you can brush the tops with a simple syrup made of equal parts sugar and water, heated until the sugar dissolves. Allow it to cool before brushing onto the cake layers. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Watch Video Of How Classic Chocolate Cake from Scratch Works

This chocolate cake from scratch recipe is always a good idea for any occasion – whether you’re hosting a big party or just need a sweet treat after dinner.

It’s incredibly easy to make and requires no special equipment or ingredients beyond what most home bakers already have on hand.

One of my favorite things about this recipe is how well it freezes – simply wrap it tightly in plastic wrap or aluminum foil before storing it in an airtight container for up to two months.

❓ Frequently Asked Questions About Chocolate Cake from Scratch

Q1: What makes this chocolate cake recipe so special?

This recipe stands out from other chocolate cakes due to its use of high-quality ingredients and a simple yet effective technique. By using real butter and sugar instead of artificial substitutes, we get a richer, more satisfying flavor. Additionally, by taking the time to properly mix and fold the batter, we ensure that the cake is light and fluffy on the inside while remaining dense and moist on the outside.

Q2: Can I substitute any of the ingredients in this recipe?

While you can substitute some ingredients in this recipe, I highly recommend sticking with high-quality butter and sugar for the best flavor. You can also use different types of flour if you prefer – whole wheat or all-purpose work well – but keep in mind that using whole wheat will result in a slightly denser cake.

Q3: How do I ensure my cake is evenly baked?

To ensure your cake is evenly baked, make sure to rotate it every 20 minutes while it’s in the oven. This will help prevent hot spots from forming and ensure that your cake bakes consistently throughout.

Q4: Can I make this cake ahead of time?

Yes, you can make this cake ahead of time! Simply bake it as instructed and let it cool completely before storing it in an airtight container at room temperature for up to three days or in the refrigerator for up to five days.

Q5: How do I store leftover cake?

If you have leftover cake, you can store it at room temperature for up to three days or in the refrigerator for up to five days. When storing leftover cake in an airtight container at room temperature, make sure it’s wrapped tightly in plastic wrap or aluminum foil to prevent drying out.

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