Introduction

This homemade chocolate cake is a rich, moist treat perfect for any occasion. With a tender crumb and deep chocolate flavor, it’s easy to make and sure to satisfy your sweet tooth.

Homemade Chocolate Cake Recipe - Recipe Image

Ingredients

2/3 cup butter, softened
1-2/3 cups sugar
3 large eggs, room temperature
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1-1/3 cups 2% milk
Confectioners’ sugar or favorite frosting for topping

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan.
Step 2: In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer until light and fluffy, about five to seven minutes.
Step 3: Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl to ensure everything is fully incorporated.
Step 4: In a separate bowl, whisk together the flour, baking cocoa, baking soda, and salt until combined.
Step 5: Add the dry ingredients to the creamed mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until smooth after each addition.
Step 6: Pour the batter into the prepared baking pan and spread it evenly.
Step 7: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Begin checking for doneness at 35 minutes to avoid overbaking.
Step 8: Allow the cake to cool completely on a wire rack before topping with confectioners’ sugar or your favorite frosting.

Tips & Variations

For a richer flavor, substitute half of the 2% milk with brewed coffee.
Use room temperature eggs to help the batter combine more smoothly.
Try adding 1/2 teaspoon of vanilla extract for added depth of flavor.
Frost with chocolate ganache or cream cheese frosting for a decadent finish.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, allow it to come to room temperature before serving. Leftover cake can also be frozen for up to 2 months; wrap tightly in plastic wrap and foil. Thaw in the refrigerator before frosting or serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute whole milk, skim milk, or a non-dairy milk like almond or oat milk. Keep in mind this might slightly alter the texture and flavor.

How do I know when the chocolate cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid baking too long to prevent dryness.

Homemade Chocolate Cake Recipe

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★★★★★

4.5 from 135 reviews

This homemade chocolate cake is a rich, moist, and easy-to-make dessert perfect for any occasion. Made with simple pantry ingredients, it offers a classic chocolate flavor and a tender crumb. The recipe involves creaming butter and sugar, carefully mixing dry and wet ingredients, and baking to perfection, leaving you with a delicious cake that can be dusted with confectioners’ sugar or frosted to your liking.

Author: Bella
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake

2/3 cup butter, softened
1–2/3 cups sugar
3 large eggs, room temperature
2 cups all-purpose flour
2/3 cup baking cocoa
1–1/4 teaspoons baking soda
1 teaspoon salt
1–1/3 cups 2% milk

For Decoration

Confectioners’ sugar or favorite frosting

Instructions

Beat the butter, sugar and eggs: Preheat your oven to 350°F. In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar for five to seven minutes until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl to ensure all ingredients are well incorporated.
Make the batter: In a separate bowl, whisk together the all-purpose flour, baking cocoa, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture alternating with the milk, always starting and ending with the dry ingredients. For example, add half of the dry ingredients and beat until smooth, then add all the milk and mix well, followed by the remaining dry ingredients mixing to a smooth batter.
Add the batter to the pan: Pour the prepared chocolate cake batter evenly into a greased and floured 13×9-inch baking pan, spreading it out smoothly.
Bake the cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Check the cake’s doneness by inserting a toothpick into the center—when it comes out clean or with only dry crumbs, the cake is done. Test at the minimum baking time first to avoid overbaking.
Cool and decorate: Allow the cake to cool completely on a wire rack. Once at room temperature, optionally dust the top with confectioners’ sugar or apply your favorite frosting before serving.

Notes

Ensure butter is softened to room temperature for easier creaming with sugar.
Alternate dry ingredients with milk, starting and ending with dry for best batter consistency.
Do not overmix batter once combined to keep cake tender.
Use a toothpick or cake tester to accurately check doneness.
Allow cake to cool fully before frosting to prevent melting.

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