Homemade Chocolate Cake Recipe
Make Homemade Chocolate Cake Recipe in just 2h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Chocolate Frosting
Pan Prep
Method
Cake Batter
Preheat and prepare pans
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray and dust lightly with flour, tapping out excess.
Combine dry ingredients
In a large mixing bowl, sift or whisk together the all-purpose flour (2 cups), granulated sugar (1 3/4 cups), unsweetened cocoa powder (3/4 cup), baking powder (1 1/2 tsp), baking soda (1 1/2 tsp), and salt (1 tsp) until evenly combined.
Combine wet ingredients
In a separate bowl or large measuring cup, whisk the eggs (2), whole milk (1 cup), vegetable oil (1/2 cup), and vanilla extract (2 tsp) until smooth.
Mix batter
Make a well in the dry ingredients and pour in the wet mixture. Using a sturdy spatula or mixer on low speed, stir until just combined and no large streaks of flour remain. Batter will be thick.
Add hot water
Slowly pour the hot water (1 cup) into the batter while stirring gently. The batter will thin — this is normal and yields a moist cake. Scrape down the bowl to ensure even mixing.
Divide and bake
Divide the batter evenly between the prepared pans (you can weigh or eyeball). Smooth the tops with an offset spatula. Bake in the preheated oven for 30–35 minutes, rotating pans halfway through, until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Cool
Allow cakes to cool in pans on a wire rack for 10 minutes. Run a knife around the edges, then invert cakes onto the rack and remove pans. Peel off parchment if used and let cakes cool completely (about 1 hour) before frosting.
Chocolate Frosting
Beat butter
With a stand mixer fitted with the paddle attachment or with a hand mixer, beat the softened unsalted butter (3/4 cup) on medium speed for 1–2 minutes until creamy and pale.
Add cocoa
Add the unsweetened cocoa powder (3/4 cup) and mix on low until incorporated and smooth, scraping down the bowl as needed.
Add powdered sugar and milk
With the mixer on low, gradually add the powdered sugar (3 cups) in batches, alternating with small splashes of whole milk (1/4 cup) to keep the mixture smooth. Once most sugar is incorporated, increase speed to medium and beat for 1–2 minutes until light and fluffy. Add more milk 1 tsp at a time if frosting is too thick.
Season and finish
Mix in the vanilla extract (1 tsp) and salt (1/4 tsp). Taste and adjust sweetness or salt as desired. Beat an additional 20–30 seconds to ensure a spreadable consistency.
Assembly and Serving
Level and fill
If cake tops are domed, carefully level them with a serrated knife or cake leveler. Place one cake layer, cut-side up, on a serving plate or cake board. Spread about 1/3 of the frosting evenly over the top.
Top and crumb coat
Place the second cake layer on top. Using the remaining frosting, apply a thin crumb coat around the sides and top to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.
Final frost
Apply the remaining frosting in an even layer over the top and sides. Smooth with an offset spatula or create decorative swirls. If desired, garnish with chocolate shavings or a dusting of cocoa.
Serve
Bring cake to room temperature (about 30 minutes) before slicing for easier cutting. Slice with a sharp knife wiped between cuts for clean slices. Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.