Homemade Chocolate Cake Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Grease two 8-inch (or one 9x13-inch) round cake pans and line the bottoms with parchment paper. Lightly flour the sides or spray with nonstick spray.

Combine dry ingredients

In a large mixing bowl, sift (or whisk) together 2 cups all-purpose flour, 1.5 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 tsp baking powder, 1.5 tsp baking soda, and 1 tsp salt until evenly combined.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk together 2 eggs, 1 cup whole milk, 0.5 cup vegetable oil, and 2 tsp vanilla extract until smooth.

Combine wet and dry

Pour the wet mixture into the dry ingredients and stir with a spatula or mixer on low speed until just combined and no large streaks of flour remain. Do not overmix.

Add hot water

Carefully stir in 1 cup hot water (hot but not boiling). The batter will be thin — this yields a moist cake. Mix until evenly combined. If desired, scrape the bowl to ensure uniformity.

Bake

Divide batter evenly between the prepared pans (use a kitchen scale or eyeball). Tap the pans gently on the counter to release large air bubbles. Bake in the preheated oven for 25–30 minutes for 8-inch rounds (or 30–35 minutes for a 9x13) until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Cool

Remove cakes from the oven and place on a wire rack. Let pans cool for 10 minutes, then run a knife around the edges, invert the cakes onto the rack, peel off parchment, and let cool completely (about 1 hour) before frosting.

Prepare cocoa and butter

Sift 0.75 cup unsweetened cocoa powder into a medium bowl to remove lumps. In a separate large bowl, beat 0.5 cup softened unsalted butter with an electric mixer until smooth and slightly whipped (about 1–2 minutes).

Add powdered sugar and liquids

Gradually add 2.5 cups powdered sugar to the butter, about 1 cup at a time, beating on low to incorporate. Add the sifted cocoa between additions. Stir in 1 tsp vanilla extract and 2 tbsp milk or cream. Increase mixer speed to medium and beat until smooth and fluffy, about 2–3 minutes. If frosting is too thick, add extra milk 1 tsp at a time; if too thin, add a little more powdered sugar.

Adjust seasoning

Taste and add 1/8 tsp salt if the frosting tastes overly sweet or flat. Beat briefly to incorporate.

Frost the cake

Place one cooled cake layer on a serving plate or cake stand. Spread a layer of frosting (about one-third of the batch) evenly over the top. Place the second layer on top and apply a thin crumb coat of frosting over the entire cake. Chill 15–20 minutes to set the crumb coat if you want a cleaner finish. Apply remaining frosting smoothly around top and sides using an offset spatula. Decorate with chocolate shavings or fresh berries if desired.

Let the frosted cake sit at room temperature for 20–30 minutes before slicing for easier cutting. Serve slices with optional berries. Store any leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. If refrigerated, bring to room temperature before serving for best texture (about 30–60 minutes).