This is the best homemade chocolate cake recipe! Super easy to make and incredibly moist! This chocolate cake has a fluffy texture and a perfect chocolate flavor. We’ve been making this recipe for years and it always turns out incredibly moist and delicious.
Serve it with our creamy chocolate buttercream or without frosting as a simple snacking chocolate cake. You’ll love how easy it is to make!
I’m excited to share this homemade chocolate cake with you because it’s truly one of my favorite chocolate cakes. There are a lot of claims for the best chocolate cake, but this recipe was passed down to me years ago from my mother-in-law and I’ve been making it ever since.
She originally got this recipe from the back of the Hershey’s Cocoa Powder box and it’s a classic we make all of the time!
It’s a super moist chocolate cake with a fluffy texture. The best part is, that it can be made as a chocolate sheet cake or a layered round cake. It always turns out SO good!
It’s quick to make too. All of the dry ingredients are measured together in a mixing bowl and the wet ingredients are measured in a liquid measuring cup and then simply combined using a mixer.
This recipe also uses boiling water which helps create a tender, moist texture. This recipe also uses boiling water which helps create a tender, moist texture.
The cake is topped with a creamy homemade chocolate frosting and every bite is perfection!
We love this moist chocolate cake paired with our perfect, creamy chocolate buttercream frosting. However, you can also switch it up and make any frosting you want. This cake is for chocolate lovers and
Why This is The Best Chocolate Cake Recipe
Table of Contents
This is my favorite homemade cake recipe for many reasons:
- Super moist texture
- Fluffy and tender
- Versatile – Can be made into a sheet cake, layered cake, bundt cake, or cupcakes
- Rich chocolate flavor, but not overwhelmingly sweet
- Easy chocolate cake recipe to make
- It tastes good even without frosting as a chocolate snack cake
- Tried and tested over and over and always works
How To Make Homemade Chocolate Cake
In this post, we will cover everything you need to know to make such as ingredient notes, and recipe variations, and answer frequently asked questions. We’re also sharing all of our tips and tricks for recipe success!
If you prefer to jump to the recipe, scroll to the bottom of the post where you will find the recipe card, measurements, and step-by-step instructions.
Ingredient Notes
Here are all of the simple ingredients you’ll need to make this cake. You can find everything at your local grocery store to make this delicious recipe.
Granulated Sugar – Use white sugar to sweeten the cake. The sugar adds the perfect flavor and texture to the cake.
All-Purpose Flour – We use King Arthur flour for this recipe. The flour helps provide structure and form to the cake. It also helps give the cake a light, tender texture. Make sure to properly measure flour your flour when baking.
Unsweetened Cocoa – This adds an intense, rich chocolate flavor to the cake. Try Ghirardelli Unsweetened Cocoa or Hershey’s Natural Unsweetened Cocoa. If you want you can use unsweetened dark cocoa for an even richer chocolate flavor. The cake will have a deep color as well.
Baking Soda + Baking Powder – These both act as leavening agents to help the cake rise. Together, baking soda and baking powder help create a moist, fluffy cake with an even texture throughout.
Milk – Added for texture and moisture. Whole milk or 2% will both work.
Eggs – Create structure and stability in the cake. Use organic eggs when possible.
Vegetable Oil or Canola Oil – This chocolate cake recipe is made with oil to give the cake extra moistness and a very fluffy texture. You can use either of vegetable oil or canola oil as both have a neutral flavor that won’t overpower the other ingredients in the cake.
Vanilla Extract – Adds depths of flavor and enhances the flavors in the cake. Use pure vanilla extract when making this cake.
Boiling Water – Helps bloom the cocoa powder and create a super moist, tender cake.
Directions
Step-by-step instructions are in the recipe card below.
Preheat the Oven – The oven temperature should be 350 degrees.
Measure Dry Ingredients – Simply measure the dry ingredients into a mixing bowl. If using a stand mixer, use the fitted bowl for the dry ingredients.
Measure Wet Ingredients – In another bowl or liquid measuring cup add all of the wet ingredients, except the boiling water which gets added at the end.
Mix – With the paddle attachment and mixer on low speed, slowly add the wet ingredients to the dry ingredients. Scrape down the sides and bottom of the bowl to make sure everything is mixing. Turn the mixer to medium speed for about 30 seconds, then back to low.
Add Boiling Water – With the mixer on low, slowly add the boiling water. The batter will have a liquid consistency to it and that’s how you want it to be.
Prepare Baking Pan – 9×13 baking pan is perfect for this cake. Oil it well and use some parchment paper on the bottom so the cake will be easy to remove.
Bake – Bake for 30 minutes until the cake has risen in the center.
This recipe pairs really well with our chocolate buttercream recipe. It’s a creamy, whipped frosting made with semisweet chocolate chips and butter.
This recipe pairs really well with our chocolate buttercream recipe. It’s a creamy, whipped frosting made with semisweet chocolate chips and butter.
Tips For Making a Homemade Chocolate Cake
- Use whole, organic ingredients when possible. It really does make a difference in the flavor and outcome of the cake.
- Oil and grease your pans well and use parchment paper for easy removal.
- Mix well, but do not over mix. Keep the mixer on low most of the time, and scrape the bottom and sides of the bowl.
- If you want to make a dark chocolate cake, use Hershey’s special dark cocoa powder.
- Pair this cake with our creamy chocolate buttercream frosting.
- Use room temperature ingredients.
How to Make Ahead Homemade Chocolate Cake
The best part about making a classic homemade cake is that you can make it ahead of time. Bake the cake and let them cool completely. Then Allow the wrap in plastic wrap and place it in an airtight container or in a gallon zip-top freezer bag. Freeze the cake for up to 3 months.
When you’re ready to serve the cake, remove it from the freezer and let it thaw in the refrigerator. Once it’s completely thawed you can frost the cake.
How to Tell When the Cake is Done
How do you know when it’s done? Look for these signs:
- The cake pulls away at the sides of the pan.
- It smells fragrant (yum!)
- The top turns golden brown.
- The toothpick or knife test (stick a toothpick or knife in the cake and if there are still crumbs, it needs to bake for longer)
- Press on the cake and see if it springs back.
How to Store Chocolate Cake
Storing chocolate cake is pretty simple. You can store it in the fridge or freeze it.
To Store Leftovers
Tightly wrap the cake in plastic wrap or place it in an airtight container. Make sure you wrap it up tightly. This will preserve moisture and ensure a tender cake.
Freezing
Wrap the cake in plastic as soon as it cools. Storing the cake in the freezer will help keep the moisture content in, and it’s how professional bakers store their goods as well. It’s best to freeze this cake without frosting.
The cake will thaw pretty quickly, so that’s good news for anyone that wants to consume it out of the freezer. The frozen cake also makes a great base for icing.
Chocolate Cake Variations
Make this into a layered cake by baking it in two 8″ round cake pans.
Serve this cake with a Swiss meringue buttercream frosting.
Drizzle homemade caramel over the top of this cake instead of frosting.
Make chocolate cupcakes instead of a sheet cake.
Add nuts to the batter if you prefer a crunchy texture.
Top it with homemade chocolate ganache for a super chocolatey treat.
How to Make a Gluten-Free Chocolate Cake
You can make this a gluten-free chocolate cake recipe! Simply swap out the all-purpose flour for Gluten-Free 1-to-1 Baking Flour. The texture will vary a little but it will still be amazing.
Cake Pans
Chocolate cake is very versatile and can be made in different pans. Here are some suggestions on what pans you can use to make this cake:
Sheet Cake Pan – Sheet cakes are cakes baked in a rectangular cake pan that ranges in size from 9x13x2 to 10×7. Any of these sizes will work.
Bundt Pans – Also known as tube pans. This is a round pan with a hole in the middle. Some of them have designs and others are smooth. If you use this pan, make sure to butter and flour it as you can’t use parchment paper to help release the cake.
Loaf Pan – A loaf pan is a small rectangular pan, we use it to make our coconut cake and our pumpkin bread. If you use a loaf pan for this recipe you will most likely need to make two cakes. When you bake a cake in a loaf pan it’s often called pound cake. So this would be a buttermilk pound cake recipe.
Round Cake Pans – If you make to make a layer cake, then use 2 8×2 round cake pans.
Cocoa Powder vs Extra Dark Cocoa Powder
There are a few types of unsweetened cocoa powder that you can use for this recipe. We recommend the classic Hershey’s Natural Unsweetened Cocoa Powder. Hershey also makes a Special Dark Cocoa Powder. This will make a very dark, rich chocolate cake. The color will come out almost black! If you want that look and flavor, then use the special dark.
Chocolate Cake Toppings
Frosting – Top this cake with any frosting you desire. We prefer chocolate buttercream, but you can also add cream cheese frosting, vanilla frosting, whipped Swiss buttercream, or gingerbread frosting.
Sprinkles and Edible Flowers – We love using sprinkles for a birthday cake and edible flowers for a simple gathering. Dried edible flowers work just as well as fresh.
Whipped Cream and Fresh Fruit – If you prefer a light cake, top it with whipped cream and fresh fruit and berries.
Frequently Asked Questions
After trying several chocolate cake recipes, this recipe is by far our favorite. It’s easy to make and yields a tender, moist chocolate cake every time.
When baking a cake ingredients like eggs, oil, milk, butter, and hot water all work together to give a cake a moist texture. Use the best quality ingredients and always check the freshness of each ingredient before you begin baking.
To give a cake light and fluffy texture, use oil, baking soda, and baking powder. These ingredients work together to create a fluffy cake that’s irresistibly moist.
Yes, you can! Using a gluten-free, cup for cup flour will work well in this recipe.
There are many key components to baking a moist cake. The cake needs to have the right combination of ingredients to give it a moist texture such as eggs, oil, milk, water, or butter. Next. the steps you take when baking like creaming the butter, adding one egg at a time, and not over-mixing will also result in a moist cake. You also need to measure the ingredients properly, especially the flour. Another secret is to not over-bake the cake. This can result in a dry, dense texture.
When to Serve a Homemade Chocolate Cake
This cake is perfect for so many occasions, or even just an afternoon snacking cake! Here are a few occasions when you can serve this cake:
After Dinner Dessert
Potluck Dessert
Summer BBQ
What to Serve with Chocolate Cake
Wondering what else you can serve with this delicious chocolate cake? Here are some great suggestions:
Vanilla Ice Cream – Cake and ice cream go perfectly together.
Fruit Platter – I love serving fresh fruit with my cakes. It provides a nice balance.
Creme Fraiche – A soured cream with a creamy texture. Goes great with berries and chocolate.
Fresh Cucumber Water – This cake is rich and chocolaty, so having fruit-infused water is perfect.
Iced Matcha Tea – This drink is creamy but also hydrating and good for you! Matcha and chocolate go together really well.
More Sheet Cake Recipes
Sheet cakes are easy to make and require zero fussing with stacking and frosting sides! If you like easy cake recipes, try more of our sheet cake recipes.
More Recipes You’ll Love
Looking for even more incredible desserts to make? Here are a few of our favorites:
Let us know what you think!
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The Best Homemade Chocolate Cake Recipe
Ingredients
Perfect Chocolate Cake Recipe
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk, whole or 2%
- 1/2 cup vegetable oil, or canola oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven to 350 degrees.
- Measure the dry ingredients into a mixing bowl. If using a stand mixer, use the fitted bowl for the dry ingredients.
- In another bowl or liquid measuring cup add all of the wet ingredients, except the boiling water which gets added at the end.
- With the mixer on low, slowly add in the wet ingredients to the dry ingredients. Scrape down the sides and bottom of the bowl to make sure everything is mixing. Turn the mixer to medium for about 30 seconds, then back to low.
- With the mixer on low, slowly add 1 cup of boiling water. The batter will have a liquid texture to it and that’s how you want it to be.
- 9×13 baking pan is perfect for this cake. Oil it well and use some parchment paper on the bottom so the cake will be easy to remove.
- Bake for 30 minutes until the cake has risen in the center.
Notes
- Use whole, organic ingredients when possible. It really does make a difference in the flavor and outcome of the cake.
- Oil and grease your pans well and use parchment paper for easy removal.
- Mix well, but do not over mix. Keep the mixer on low most of the time, scrape the bottom and sides of the bowl.
- If you want to make a dark chocolate cake, use Hershey’s special dark cocoa powder.
- Pair this cake with our creamy chocolate buttercream frosting.
Nutrition
This recipe is from Hershey’s Cocoa Powder.
Very moist cake, turned out well , nice and fluffy. Great cake for celebration decorating. I decorated with a pool theme. Will use recipe again. Thank you
So glad you liked it!
This is the best chocolate cake recipe-it’s the original Hershey’s Chocolate Cake recipe that’s always been on the back of the cocoa container!
This will forever be my new go-to recipe for chocolate cake! Thank you so much for sharing it with us!
So moist, so delicious! Can’t go wrong with chocolate cake!
Topped it with peanut butter frosting and chopped peanut butter cups. We were in heaven, it is so moist and delicious!
There is seriously nothing better than homemade chocolate cake! This is so light & fluffy & the frosting is creamy & delicious!
This cake was so good, it has to be my new favorite way to make chocolate cake. I definitely will be using this again.
This is so soft and moist, and just the right amount of chocolate flavor! We all love it around here.
This cake was amazing, so fluffy and moist!! I decorated the top of mine with fresh raspberries, it was divine 🥰
Thanks for the recipe.
I made this last night and am really happy with the result. I hesitated on making this cake due to the lack of specificity of 3 ingredients. The amount of cocoa powder intrigued me and it did produce a more pronounced flavor. The cake was very good and I will make it again.
However, the aforementioned issue should be addressed:
2 cups flour: What kind of flour? All-purpose, cake flour?
2 cups sugar? What kind of sugar? Granulated, caster, dark brown, light brown?
1 3/4 cups cocoa powder? What kind? This makes a huge difference. Dutch processed cocoa versus natural cocoa.
I used dutch process and the texture and flavor were good.
Is this made with Dutch cocoa?
A cup of boiling water in the batter self? That seems interesting…I should try it at the end of this month. Hope it comes out nice.
The reason that I love this cake so much, is that it is really moist and dense – the recipe does not include any baking powder, but rather buttermilk and a small amount of baking soda. It delivers big time on the wow factor as well.
i love the wooden cake stand! so clever! and i’m pinning this recipe too, it looks perfect!
The recipe seems awesome and I will definitely try this on my weekends because I love chocolate cakes.
Looks fantastic!!
Maria xx
http://www.cheekypinktulip.blogspot.com
drooling over those photos!! YUM!
Holy Moly. This looks absolutely to die for….I might have to make it