Homemade Chocolate Cake Recipe
This is my family and friends favorite chocolate cake. This homemade chocolate cake recipe uses both oil and butter to keep the cake moist while having the right amount of flavor. It’s rich and chocolate-y with a moist crumb!
After trying out chocolate cake recipes over the years, I finally came up with my favorite chocolate cake recipe. Can I tell you something? I’m not the biggest chocolate fan but I will crave this cake from time to time. This recipe is something even us vanilla cake lovers will enjoy because while it’s got a great chocolate flavor, the moist crumb keeps it a lighter texture.
The secret to this recipe is that it uses both oil and butter and you don’t even need a stand mixer!
Why You’ll Love This Recipe
- Great chocolate flavor
- Don’t need a stand mixer
- Yummy buttery taste
- Moist and tender crumb
Ingredients and Substitutions
This recipe uses a combination of ingredients that balance flavor, stability, moistness, and texture.
This can be made into a gluten free chocolate cake. I substituted the same amount of all purpose flour to gluten free flour. I use King Arthur gluten free flour which gives my recipes the best results when switching out the all-purpose flour.
- All-purpose flour (substitute the same amount of gluten free flour)
- Unsweetened natural cocoa powder (substitute dutch-processed cocoa powder)
- Granulated sugar
- Light or dark brown sugar
- Baking soda
- Baking powder
- Salt
- Espresso powder or instant
- Unsalted butter at room temperature
- Vegetable oil (substitute canola oil)
- Eggs at room temperature
- Vanilla extract
- Buttermilk at room temperature (don’t have buttermilk? use my how-to make buttermilk recipe)
- Boiling water
Espresso Powder vs. Instant
Although powder and instant sound like two different things, they act the same. Whether a label says instant or powder is due to how companies market their product. Although powder is fine and instant espresso may be courser, they both dissolve in the boiling water in this recipe and enhance the chocolate flavor.
This recipe was tested using both instant and powdered espressos and the flavor is the same. What could change the flavor is if your espresso is very old. Make sure to always store your instant espresso in a dry place. If you want to try the powder, I recommend using this espresso powder.
Butter vs. Oil in Chocolate Cake
There is a huge difference in taste when eating an all butter cake or a cake made with oil. My household prefers all butter cakes because you really can’t beat the flavor. However, in chocolate cake we use a lot of cocoa powder which is drying. To offset the dry powder, most recipes call for adding oil. Chocolate cakes made with oil are very moist but not as flavorful as butter.
I tested this recipe with different ratios and found that 1/2 cup of unsalted butter to 1/4 cup of vegetable oil has the best ratio of fat and enhances the cake flavor while still having a moist crumb.
Watch The Video
Let’s Make a Chocolate Cake Recipe!
Prepare your 9-inch baking pans by tracing the bottom of the pan on parchment paper and cut out 2 circles. Spray the sides with non-stick cooking spray and place the parchment circle in bottom of the pan. Parchment paper will help the cakes release from the pans easily. If you have a cake release method that you like, feel free to use that.
Add your dry ingredients to a bowl and whisk together.
In a separate large mixing bowl with a handheld mixer, add room temperature butter and whip for 1 minute on medium-high speed.
Add eggs, milk, vegetable oil, and vanilla extract and whip for an additional 30 seconds on medium-high speed.
Add dry ingredients in 2 parts to avoid the flour getting all over. Mix on low-medium speed for 30 seconds in-between additions.
Carefully add boiling water and whisk on low speed. Make sure to keep whisks down into the bowl to avoid splashing as it will be hot. A few small lumps are OK. The batter should be very thin. Avoid over-mixing by turning off your whisks as soon as the dry ingredients are incorporated.
Pour cake batter evenly between the two prepared pans. Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean.
Allow cakes to cool for 5 minutes then run a dull knife around the cake edges to help release the cakes from the pans. Be careful! The pans will still be hot so use oven mitts. Turn the pans upside down onto a cooling wire rack and carefully pick up the pans to release the cake. If you used parchment paper, peel it off and discard.
Let the cakes cool completely. If you’re short on time, wrap the cakes and place them in the freezer for 15-20 minutes. Level cakes if needed and frost the cake with chocolate frosting.
How To Frost A Chocolate Cake (Beginner Friendly)
We could go in-depth on icing a cake, but that’s not what this chocolate cake is about. Here’s a quick how-to frost a chocolate cake with a simple swirl.
The correct and most helpful method is to use a turntable for cake decorating and then transfer the cake to a plate or cake stand. Since not everyone has a turntable we’ll improvise by icing the cake directly on a cake stand. (If you do use a turntable, it’s helpful to use a cake board so it’s easier to transfer the cake to another serving plate.)
If the cake didn’t bake up evenly, use a serrated knife to carefully level the top of the cake so the layer is flat. Scoop about 1 cup of frosting and spread with an offset spatula or knife. If you plan to decorate cakes in the future, an offset spatula is a must!
Add the second cake layer and try to get them to match up evenly. You don’t want the top layer hanging over one side.
Scoop more frosting onto the top of the cake and spread over the layer. Bring the excess frosting down onto the sides. Then, add more frosting to the sides so that no cake is peaking through.
Use a cake scraper, offset spatula, or knife to smooth out the sides. (This is where a turntable comes in handy for one clean swipe around the cake!) Smooth cake sides help to make the final look of the cake neater, but it’s okay if it’s not completely smooth.
Now for the swirl. If using a turntable, angle your offset spatula or knife starting at the bottom. Turn the turntable and bring up the knife slowly. It’s okay if the swirl overlaps. Then, for the top of the cake, start on the outside edge and as you turn the cake, slowly move the spatula closer to the center.
Apply the same method if decorating on a cake stand or plate. Use one hand to turn your cake as the other creates a swirl with a spatula or knife.
FAQ’s
Serving Size?
This is a recipe for a 9-inch 2 layer round cake. This serves about 20-24 people depending on slice size.
How to Store This Cake?
This cake can be covered at room temperature for two days. Then, store in the refrigerator for up to a week. A fully iced cake can be stored in the freezer for up to 2 months as long as it’s completely wrapped in plastic wrap. If any air gets in, it will result in freezer burn. Move the cake to the refrigerator to let it thaw overnight. Make sure to thaw fully frozen decorated cakes or you will not be able to cut it.
Undecorated, wrapped cake layers can be stored in the the freezer for up to 2 months. Tip: Wrap cake layers in plastic wrap when they’re still warm to lock in moisture.
RECIPE CARD
Homemade Chocolate Cake Recipe
Equipment
- 2 Mixing Bowls
- Handheld mixer with whisk attachments (or stand mixer)
Ingredients
- 2 cups all-purpose flour (240g)
- 3/4 cup unsweetened natural cocoa powder (63g)
- 1 cup granulated sugar (200g)
- 3/4 cup light or dark brown sugar (196g)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder or instant
- 1/2 cup unsalted butter, room temperature (113g)
- 2 eggs, room temperature
- 1/4 cup vegetable or canola oil (51g)
- 1 cup buttermilk, room temperature (227g)
- 2 tsp vanilla extract
- 1 cup boiling water (227g)
Chocolate Frosting
Instructions
- Preheat oven to 350º F. Prepare two 9-inch cake pans with parchment paper and spray the sides with non stick cooking spray or use a cake release method you prefer.
- In a mixing bowl, add flour, cocoa powder, granulated sugar, light or dark brown sugar, baking powder, baking soda, salt and espresso powder. Whisk together and set aside.
- In a separate large mixing bowl, add softened butter and beat for 1 minute on high speed. Add eggs, vegetable oil, buttermilk, and vanilla extract and beat for 30 seconds on high speed.
- Add dry ingredients to the wet ingredients in 2 parts, mixing on medium-high speed for 30 seconds in-between additions.
- Carefully add boiling water and mix on low speed. Make sure to keep whisks down into the bowl to avoid splashing as it will be hot.
- Pour cake batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow cakes cool for 5 minutes. Run a knife around the cake edges to help release cakes from the pans. Be careful! The pans will be hot. Use oven mitts to turn the pans upside down onto a cooling wire rack. Lift the pans to release the cake. If you used parchment paper, peel it off and discard.
- Flip the cakes over and let them cool completely before frosting.
Chocolate Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or handheld mixer with whisk attachments, beat the butter on medium-high speed until creamy, about 2 minutes.
- Add powdered sugar about 1 cup at a time, mixing on low speed in-between additions. Add cocoa powder and mix for 30 more seconds.
- Add vanilla extract, salt, and heavy whipping cream and mix on low speed for until combined. Increase to high speed and beat for 1 full minute.
- Taste the frosting. If too thick, add another 2 tsp of heavy whipping cream and mix. If your frosting is too thin, add 1 tbsp powdered sugar and 1 tsp cocoa powder and mix for an additional minute.
- To make creamy and smooth frosting, mix for an additional 5-8 minutes on low speed.
Notes
- Buttermilk: If you don’t have any store bought buttermilk, use my how-to make buttermilk recipe.
- Cake Batter: The batter will be thin and slightly lumpy. That’s okay!
- Stacking: I don’t recommend using this recipe to stack more than 3 cake layers due to it’s moist crumb.
Chocolate Frosting
- Tools: Electric mixers whip up frostings to a smooth and creamy texture. A stand mixer with a paddle attachment is very helpful and will save you time.
- Buttercream: This is an American buttercream base with cocoa powder. It will crust over and is stable to pipe on decorations.
- Quantity: This chocolate frosting recipe makes about 3 1/2 cups of frosting. Enough to fill and frost a 9inch 2 layer cake. if you want to pipe on more decorations, make 1 1/2 batches of frosting.
Nutrition
Nutrition information is automatically calculated, and should be used as an approximation.
