Simple Chocolate Cake Recipe: Your Go-To Guide for a Moist, Delicious Homemade Treat

Have you ever craved a rich, decadent dessert but felt intimidated by complicated baking instructions? Making a simple chocolate cake recipe at home doesn't require professional skills or fancy equipment. In fact, baking your own easy homemade chocolate cake saves money, allows you to control ingredients, and fills your kitchen with an irresistible aroma. This foolproof recipe delivers a perfectly moist, deeply chocolatey cake that beginners and experienced bakers alike will love. Whether you're celebrating a birthday, hosting friends, or simply satisfying a chocolate craving, this straightforward method guarantees consistent, crowd-pleasing results every single time.

Ingredients List

    • 1¾ cups all-purpose flour
    • 2 cups granulated sugar
    • ¾ cup unsweetened cocoa powder
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 large eggs, at room temperature
    • 1 cup buttermilk (or milk with 1 tablespoon vinegar)
    • 1 cup hot brewed coffee (or hot water)
    • ½ cup vegetable oil
    • 2 teaspoons pure vanilla extract

For the Chocolate Frosting:

    • 1 cup unsalted butter, softened
    • 3½ cups powdered sugar
    • ½ cup unsweetened cocoa powder
    • ½ cup heavy cream
    • 2 teaspoons vanilla extract
    • ¼ teaspoon salt
    • Optional: chocolate shavings or sprinkles for decoration

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

This timeline doesn't include cooling and frosting, which adds about 1 hour. Plan accordingly if you're serving the cake the same day, or bake it a day ahead for stress-free entertaining.

Step-by-Step Instructions

Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper. This prevents sticking and ensures easy removal.

Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Breaking up any cocoa lumps now ensures a smoother batter and more even chocolate distribution.

Step 3: Combine Wet Ingredients In a separate bowl, whisk eggs, buttermilk, oil, and vanilla extract until well blended. Room-temperature eggs incorporate more easily and create a lighter texture.

Step 4: Create the Batter Pour the wet ingredients into the dry mixture and stir gently until just combined. Slowly add the hot coffee, stirring continuously. The batter will be thin—this is normal and creates an incredibly moist simple chocolate cake recipe.

Step 5: Bake Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking to maintain moisture.

Step 6: Cool Completely Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before frosting—warm cake will melt the frosting.

Step 7: Make Frosting Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream. Add vanilla and salt, beating until light and fluffy.

Step 8: Assemble and Frost Place one cake layer on a serving plate, spread frosting on top, add the second layer, and frost the top and sides. For a professional look, apply a thin crumb coat first, refrigerate for 20 minutes, then add the final frosting layer. Creating this easy homemade chocolate cake becomes simpler with practice.

Nutritional Information

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 5g
    • Carbohydrates: 68g
    • Fat: 23g
    • Fiber: 3g
    • Sugar: 52g
    • Sodium: 380mg

Tips, Variations, or Cooking Advice

Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Results are nearly identical.

Dairy-Free Adaptation: Use almond milk with vinegar instead of buttermilk, coconut oil for vegetable oil, and dairy-free butter and cream for frosting.

Flavor Variations: Add espresso powder to intensify chocolate flavor, or fold in chocolate chips, chopped nuts, or raspberries for texture contrast.

Single-Layer Cake: Pour all batter into a 9x13-inch pan and bake for 35-40 minutes—perfect for sheet cakes or casual gatherings.

Make-Ahead: Bake layers up to two days ahead, wrap tightly in plastic wrap, and refrigerate. Frost the day of serving for freshest taste.

Common Mistakes to Avoid

Using Cold Ingredients: Cold eggs and buttermilk don't emulsify properly, creating a dense cake. Always bring ingredients to room temperature.

Overmixing the Batter: Excessive stirring develops gluten, resulting in a tough texture. Mix only until ingredients are just combined.

Opening the Oven Early: Checking too soon causes cakes to collapse. Wait at least 25 minutes before testing doneness.

Frosting Warm Cake: This melts frosting and creates a messy appearance. Patience during cooling ensures professional results.

Incorrect Oven Temperature: Use an oven thermometer to verify accuracy. Temperature variations cause uneven baking and dry edges.

Storage / Leftovers Tips

Store your finished simple chocolate cake recipe in an airtight container or cover with plastic wrap at room temperature for up to 3 days. Refrigeration extends freshness to 5-7 days but may slightly firm the frosting—bring to room temperature before serving for best texture. For longer storage, wrap unfrosted cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. Leftover frosted cake slices freeze well individually wrapped for quick single servings. When making this easy homemade chocolate cake, consider portioning before storage for convenient grab-and-go treats. Reheat refrigerated slices for 10-15 seconds in the microwave to restore that fresh-baked softness.