Chocolate Cake Made From Scratch

Name: Chocolate Cake Made From Scratch
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup buttermilk; 1 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/2 cup heavy cream; 2 tsp vanilla extract

Highlighted under: Home Baking Recipes

I absolutely love baking, and this Chocolate Cake Made From Scratch is one of my all-time favorites. It’s rich, moist, and packed with deep chocolate flavor that truly satisfies any sweet tooth. I’ve perfected this recipe over time, ensuring each layer bakes to perfection and that the frosting is both luscious and simple to work with. Whether you’re celebrating a special occasion or just indulging in a weekend treat, this cake will surely impress anyone who takes a bite!

Created by

Charlotte Wilson

Last updated on 2026-02-01T17:01:36.233Z

Baking this chocolate cake from scratch was a delightful journey for me. I experimented with different types of cocoa powder and chose a high-quality option that really enhanced the depth of flavor. The method involves creaming the butter and sugar well, which makes the cake fluffy, while the buttermilk adds moisture. I also found that letting the cake cool completely before frosting is crucial to achieving a smooth finish.

In my experience, adding a touch of coffee enhances the chocolate flavor significantly, making it less sweet and more complex. I like to pair this cake with a simple chocolate buttercream that I whip together quickly. It's always a hit at gatherings, and now I can’t imagine celebrating any occasion without it!

Why You Will Love This Recipe
Intensely rich chocolate flavor that satisfies cravings
Moist and fluffy texture that melts in your mouth
Perfectly balanced sweetness for a classic dessert

Understanding the Ingredients

Each ingredient in this chocolate cake plays a crucial role in achieving its rich flavor and moist texture. The unsweetened cocoa powder is integral for the deep chocolate taste, while the buttermilk adds a subtle tanginess and helps tenderize the final cake, ensuring it doesn’t dry out. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice, which achieves a similar acidity that enriches the batter.

The combination of baking powder and baking soda provides the necessary leavening for the cake, allowing it to rise beautifully. Remember, if you are using a different type of cocoa powder (like Dutch-processed), it’s best to adjust the baking soda quantity slightly, as Dutch cocoa is less acidic and might require more baking powder to achieve the desired rise.

Baking Techniques for Success

To ensure your cakes rise evenly, it’s essential to measure the ingredients accurately. I recommend spooning flour into your measuring cup and leveling it off with a knife instead of scooping directly from the container, which can compact the flour. Also, let your eggs and buttermilk come to room temperature before mixing; this helps create a smoother batter and contributes to the cake’s uniform texture.

When mixing the batter, be cautious not to overbeat once the flour is incorporated. Overmixing can lead to a denser cake texture. Stir gently until just combined, allowing for a light and fluffy cake. Once in the oven, keep an eye on your cakes as they bake; they might need a few extra minutes depending on your oven's calibration. Look for a toothpick inserted in the center to come out clean to ensure they are done.

Ingredients

Cake Ingredients

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

Frosting Ingredients

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup heavy cream
2 tsp vanilla extract

Instructions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans with butter and flour.

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.

Add Wet Ingredients

Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes. Stir in the boiling water, the batter will be thin.

Bake the Cakes

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

Cool and Frost

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Make the Frosting

In a medium bowl, beat together the butter, powdered sugar, cocoa powder, cream, and vanilla until smooth and creamy.

Assemble the Cake

Place one cake layer on a serving plate, spread frosting on top, then add the second layer. Frost the top and sides of the cake.

Pro Tips

Make sure all your ingredients are at room temperature for the best results. For an extra chocolatey experience, consider adding chocolate chips to the batter.

Frosting Variations

The chocolate frosting made in this recipe is undoubtedly delicious, but don't hesitate to get creative! You can easily enhance it by adding a pinch of espresso powder to intensify the chocolate flavor. Alternatively, consider folding in crushed peppermint candies or a splash of your favorite liqueur for a seasonal twist. If you're craving something lighter, try substituting part of the butter with cream cheese to create a tangy frosting that pairs wonderfully with chocolate.

For a visual flair, consider using cocoa powder to dust the top of your frosted cake or decorating it with fresh berries or chocolate shavings. These simple additions can elevate the cake's presentation dramatically, making it an impressive centerpiece for any occasion.

Storage and Serving Tips

This chocolate cake stores beautifully, allowing you to bake in advance. Once fully cooled, wrap the layers individually in plastic wrap and place them in an airtight container. They can be stored on your countertop for up to 3 days or refrigerated for up to a week. For longer storage, you might consider freezing the layers wrapped tightly in plastic and foil, where they can last up to 3 months. Just ensure to let them thaw in the fridge before frosting.

When serving, I recommend bringing the cake to room temperature if it has been refrigerated to enhance the flavors. Slice with a warm, clean knife for perfectly smooth cuts. For an indulgent twist, serve each slice alongside a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich chocolate flavor.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, using cake flour will give you a lighter, more tender cake.

→ How can I make the cake less sweet?

You can reduce the sugar in the recipe, but be careful as it may affect the texture.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 3 months.

→ What can I substitute for buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.