Homemade Chocolate Cake Recipe
Make Homemade Chocolate Cake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Optional Add-ins
Chocolate Frosting
Method
Cake Batter
- 1
Preheat and prepare pans
Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper; grease the paper lightly and dust with a little flour or cocoa powder, tapping out excess.
- 2
Combine dry ingredients
In a large mixing bowl, sift or whisk together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp fine salt until uniform and free of lumps.
- 3
Combine wet ingredients
In a separate bowl or large measuring cup, whisk together 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract until combined. If using 1/2 cup sour cream, add it here and whisk until smooth.
- 4
Mix wet into dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a spatula or wooden spoon until just combined and no large streaks of flour remain; do not overmix.
- 5
Add espresso (optional)
If using 1 tsp instant espresso powder, dissolve it in the hot water (see next step) and add to the batter now for a deeper chocolate flavor.
- 6
Add hot water
Gradually stir in 1 cup hot water (almost boiling). The batter will be thin — this is normal and yields a moist cake. Mix until homogeneous.
- 7
Divide and bake
Divide batter evenly between the two prepared pans (use a kitchen scale or eyeball). Bake in the preheated oven for 30–35 minutes, rotating halfway through, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter and the cakes spring back lightly when touched.
- 8
Cool
Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, peel off parchment, and let cool completely (about 1 hour) before frosting.
Chocolate Frosting
- 9
Prepare cocoa and butter
Sift or whisk together 3/4 cup unsweetened cocoa powder and a pinch of the 1/4 tsp fine salt to remove lumps. In a large bowl, beat 1 cup softened unsalted butter on medium speed until smooth and creamy (about 1–2 minutes).
- 10
- 11
Adjust texture and flavor
Add 1/4 cup heavy cream and 2 tsp vanilla extract. Beat on medium for 1–2 minutes until light and fluffy. If the frosting is too thick, add additional cream 1 tbsp at a time until spreadable. If too thin, add a little more powdered sugar. Taste and add a pinch more salt if needed.
- 12
Frost the cake
Place one cooled cake layer on a serving plate or cake board. Spread about one-third of the frosting evenly over the top. Place the second layer on top, press gently to level, then crumb-coat with a thin layer of frosting and chill 15 minutes to set. Apply the remaining frosting in an even final layer, smoothing with an offset spatula or creating decorative swirls as desired.