Introduction

This Best Chocolate Cake is rich, moist, and packed with deep chocolate flavor thanks to the use of dark cocoa powder. Perfect for birthdays or any special occasion, it pairs beautifully with a luscious homemade chocolate frosting.

A single slice of chocolate cake is shown on a white decorative plate, placed on a white marbled surface. The cake has two layers: a thick, dark brown moist-looking chocolate base and a smooth, glossy chocolate frosting layer on top that covers the entire surface evenly. The texture of the cake looks soft and rich, while the frosting has a creamy, shiny finish. To the right side of the cake slice is a silver fork partially visible. Behind the plate, there is a clear glass jar filled with white cream or milk, adding a light contrast to the dark cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup brown sugar
1 cup granulated sugar
1 3/4 cups all-purpose flour
3/4 cup dark unsweetened cocoa powder (no substitutions, must be DARK, such as Hershey’s Special Dark)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the frosting:

1 1/4 cups butter, softened
6 cups powdered sugar
1 1/4 cups unsweetened cocoa powder
1/2 cup milk
2 1/4 teaspoons vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, whisk together brown sugar, granulated sugar, flour, dark cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and creamy, about 2 minutes.
Step 4: Carefully stir in the boiling water. The batter will be thin—that’s normal and helps make the cake moist.
Step 5: Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Remove from the oven and allow cakes to cool in the pans for 10 minutes. Then turn cakes out onto wire racks to cool completely before frosting.
Step 7: To make the frosting, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder alternating with milk, beating well after each addition.
Step 8: Stir in vanilla extract and continue beating until smooth and fluffy. Add more milk or powdered sugar as needed to reach desired consistency.
Step 9: Once the cakes are completely cool, spread frosting between the layers, on the top, and around the sides of the cake.

Tips & Variations

Use dark cocoa powder for the richest chocolate flavor—regular cocoa alters the taste significantly.
If you prefer a lighter texture, substitute half of the vegetable oil with applesauce.
For an extra moist cake, add a teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor.
Try swapping milk with buttermilk for a tangier taste and tender crumb.
Frost the cake only once completely cooled to prevent melting and sliding.

Storage

Store the frosted cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze the unfrosted layers wrapped tightly in plastic wrap and foil for up to 3 months; thaw completely before frosting.

How to Serve

A single square slice of rich chocolate cake has one thick layer of dark, moist cake topped with a smooth, thick layer of shiny chocolate frosting. The cake slice sits on a white plate with delicate cut-out patterns around the edge. To the right of the cake, a silver fork rests on the plate. In the background, there is a glass jar filled with a white creamy substance, all set on a white marbled surface with a light grey tiled wall behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of dark cocoa powder?

While you can substitute regular cocoa powder, the cake won’t have the same deep, rich chocolate flavor that dark cocoa provides. For best results, stick with dark cocoa powder.

Why is boiling water added to the batter?

The boiling water helps to bloom the cocoa, intensifying the chocolate flavor and creating a moist, tender texture by loosening the batter.

Best Chocolate Cake Recipe

Print Recipe

★★★★★

4.5 from 86 reviews

This Best Chocolate Cake recipe features a rich, moist, and deeply chocolatey cake made with dark unsweetened cocoa powder and a smooth, creamy chocolate frosting. Perfect for celebrations or any chocolate craving, this cake combines simple pantry ingredients with easy-to-follow steps for a delightful homemade treat.

Author: Bella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

1 cup brown sugar
1 cup granulated sugar
1 3/4 cups all-purpose flour
3/4 cup DARK unsweetened cocoa powder (no substitutions, must be DARK)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Frosting

1 1/4 cup butter, softened
6 cups powdered sugar
1 1/4 cup unsweetened cocoa powder
1/2 cup milk
2 1/4 tsp vanilla extract

Instructions

Prepare Dry Ingredients: In a large mixing bowl, combine the brown sugar, granulated sugar, all-purpose flour, dark unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk these together until evenly blended to ensure the cake will bake evenly.
Mix Wet Ingredients: In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until smooth and well combined. These wet ingredients will add moisture and flavor to your cake.
Combine and Add Boiling Water: Pour the wet mixture into the dry ingredients and stir just until combined. Then, carefully add the boiling water to the batter, stirring slowly to create a smooth, thin batter. The water helps bloom the cocoa powder for a richer chocolate flavor.
Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on wire racks.
Prepare the Frosting: While the cakes cool, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder alternately with the milk, beating on medium speed until light and fluffy. Stir in the vanilla extract for added flavor. Adjust consistency with milk or powdered sugar as needed.
Assemble the Cake: Once the cakes have cooled, place one layer on a serving plate. Spread a thick layer of frosting evenly over the top. Place the second cake layer on top and apply a crumb coat of frosting all over the cake. Chill for 20 minutes, then finish frosting the cake smoothly. Decorate as desired.

Notes

Use DARK unsweetened cocoa powder specifically for the richest flavor; regular cocoa will alter the taste and color.
Boiling water is essential to bloom the cocoa powder and thin the batter for a moist texture.
Ensure cakes are completely cool before frosting to avoid melting the frosting.
You can substitute vegetable oil with melted coconut oil for a slight flavor twist.
For a dairy-free version, use plant-based milk and dairy-free butter alternatives in the frosting.

Keywords: chocolate cake, dark cocoa cake, moist chocolate cake, homemade chocolate cake, chocolate frosting recipe, easy chocolate cake