The Best Homemade Chocolate Cake Recipe

Chocolate cake is a classic, must-have recipe for every occasion! It is moist and delectable and the chocolate flavor is absolutely incredible! The recipe is a MUST try. You will never have to go searching for a chocolate cake recipe again because this one is PERFECT! If you are a chocolate lover like me then you should for sure try these Chocolate Cupcakes, Chocolate Lasagna, and this delicious Chocolate Hummus!

Delicious, Layered Cake!

Chocolate cake is absolutely divine in my book. I have a high standard for chocolate cake because there are SO many recipes out there to compare but… This one definitely ranks at the top! As a total lover of all chocolate desserts, I am picky! I always look for a cake that is moist, doesn’t come apart when frosting, and of course, tastes absolutely perfect! This chocolate cake is a fantastic combination of sweet and chocolatey without being so overwhelming that you can only eat one bite! Actually, with this cake, it’s the opposite! You may not be able to stop even after one whole slice! Not only does this cake taste amazing but it is absolutely gorgeous to look at! The layers make this cake look so classic! The frosting swirled on the cake is perfectly light and sweet. Everyone loves a good chocolate cake so it can be made for any event, big or small! This makes it an easy go-to dessert! My kids request this at birthdays year-round and it’s a staple at any family party! Once you try this recipe, you will never go looking for a chocolate cake recipe again!

Ingredients in the Perfect Chocolate Cake

Even though you are making this cake from scratch (throw those cake mixes away!), It is not hard and the ingredients are all stuff that you have heard of before! See the recipe card below for a list of exact measurements!

Vegetable oil: You can use butter but it will change the texture! So I recommend vegetable oil if you can! Warm coffee: This enhances the chocolate flavor (does not make it taste like coffee though!) But if you would rather, buttermilk or warm water works too!Eggs: This will bind the batter together!Vanilla: Gives a flavor to the sweetness! Flour: This creates a base to mix all of the ingredients together! Sugar: This balances out the cocoa powder making the overall taste sweet! Unsweetened cocoa powder: Make sure you do NOT use Dutch processBaking soda: This makes the cake rise and become fluffy! Salt: Enchances all of the ingredient flavors!

Chocolate Frosting Ingredients

Cream cheese: I always like to let my cream cheese sit out to get softened. This makes it easier to mix in! Butter: Use unsalted, softened butterVanilla extract: This adds flavor!Salt: Salt enhances flavors and balances the sweetness. Powdered sugar: Using this instead of granulated sugar makes the frosting smooth! It dissolves very easily creating the best texture!Unsweetened cocoa powder: This is what gives your frosting a chocolate look and taste.

How to Make Homemade Chocolate Cake

This will take a little bit more time than a box cake but trust me, it will pay off! There is something about this cake that tastes so good, that you won’t mind a few extra steps in the process to get there!

Chocolate Cream Cheese Frosting

Vegetable oil: Using vegetable oil instead of butter in this recipe will keep the cake very moist. If you would like to substitute the oil for butter you totally can! Just know that it will change the texture.Use room temperature ingredients: Having all of your wet ingredients at room temperature takes a little foresight, but will yield a much smoother batter. The ingredients will blend better and result in a lighter, fluffier cake.Coffee: When using coffee in this cake, don’t worry, there won’t be any coffee flavor! The coffee enhances the flavor of the chocolate and makes for a deeper, richer flavor. If you don’t want to use it then you can substitute it for buttermilk or even hot water!Choose the right cocoa powder: Make sure to use regular cocoa powder in order to activate the baking soda in the recipe. If you use Dutch process cocoa powder instead, the cake won’t rise! That’s because Dutch process cocoa powder has been alkalized and won’t have the proper reaction with the baking soda.Fully chilled: It is much easier to frost chilled cakes than warm or room temperature cakes. The cake will be more firm and have less crumbs when chilled! Protect the cooled cakes with at least two layers of plastic wrap and then either refrigerate or freeze the cake layers for at least 12 hours before frosting.

Frosting: An easy way to change this cake up is to change the frosting. If double chocolate is too much then you can leave out the cocoa powder in the frosting. Add toppings: If you want to change up the look OR the taste, try adding some different things to the outside of the cake! I love strawberrys, crushed nuts, andes mints or any kind of fun sprinkles or m&m’s for a casual party! Mix-ins: You can not only add things on top but you could add things to the batter too. I love walnuts but you could add in chocolate chips (of any flavor!) or bits of candy bars or cookies to switch things up!

Refrigerator: Unfrosted cake layers can be stored in the fridge for up to a week. Be sure to wrap each layer separately in at least two layers of plastic wrap. Frosted chocolate cake can be stored in the fridge in an airtight container for up to 7 days. Freezer: Unfrosted chocolate cake layers can be stored in the freezer for up to 3 months. Just like in the fridge, layers should be wrapped separately in at least two layers of plastic wrap as well as a layer of aluminum foil on top. Once my layers are completely frozen, I like to transfer them into a large freezer ziplock bag to help keep out freezer burn. The layers can be frosted frozen or you can let them thaw in the fridge before frosting!

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.