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Homemade Chocolate Cake

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This homemade chocolate cake is the perfect dessert for any occasion. With its moist, fudgy layers and rich chocolate frosting, it’s sure to satisfy any chocolate lover’s craving.

Ingredients

2 cups all-purpose flour

2 cups sugar

3/4 cup cocoa powder

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup milk

1/2 cup oil

2 eggs

2 tsp vanilla

1 cup boiling water

1/2 cup butter, softened

1/2 cup cocoa powder

4 cups powdered sugar

1 tsp vanilla

1 pinch salt

6–8 Tbsp milk

Instructions

  1. Preheat your oven to 350°F (175°C) and line two 9-inch round cake pans with parchment paper. Lightly spray with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Add in the milk, oil, eggs, and vanilla extract, whisking until the mixture is smooth and well-blended.
  4. Slowly stir in the boiling water, mixing until the batter is smooth and thin.
  5. Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  6. Remove from the oven and let the cakes cool in the pans for 10 minutes before inverting onto cooling racks. Allow the cakes to cool completely.
  7. For the frosting, beat together the softened butter and cocoa powder until smooth. Gradually add in the powdered sugar, vanilla, and salt, mixing until well combined. Add milk one tablespoon at a time until the frosting reaches a spreadable consistency.
  8. Place one cake layer on a cake stand or serving tray. Spread about 1 cup of frosting on top. Place the second cake layer on top and frost the top and sides with the remaining frosting.
  9. Serve immediately or cover and let sit overnight to allow the flavors to meld together.

Notes

  • Vegan Version: Substitute the eggs with flax eggs and use non-dairy milk (like almond or soy milk) along with a dairy-free butter substitute for the frosting.
  • Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
  • Different Frosting: Experiment with a cream cheese frosting or whipped cream for a lighter topping.
  • Add-ins: Add chocolate chips, chopped nuts, or a swirl of peanut butter to the batter for extra flavor and texture.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
  • Reheating: If you prefer your cake warm, simply place a slice in the microwave for about 15-20 seconds or warm it up in the oven at 300°F (150°C) for 5-10 minutes.

Nutrition

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