The Best Homemade Chocolate Cake Recipe

What You’ll Love About This Recipe

This homemade chocolate cake is a dream come true for any dessert lover, with its rich flavor and simple steps. You’ll love how soft and moist each bite is, making it perfect for any occasion. It’s made with basic ingredients you probably already have, saving you a trip to the store. The recipe is easy to follow, even if you’re new to baking, and it’s totally customizable with your favorite toppings. Plus, the heavenly chocolate aroma filling your kitchen will make everyone ask for seconds!

Recipe

Indulge in the rich, decadent flavor of a classic homemade chocolate cake, perfect for any occasion. This recipe yields a moist and deeply chocolatey cake that’s sure to satisfy your sweet cravings.

Ingredients:

• 1 ¾ cups (220g) all-purpose flour
• 2 cups (400g) granulated sugar
• ¾ cup (65g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup (240ml) hot water

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.
4. Gradually pour in the hot water and mix until the batter is smooth. The batter will be thin.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Notes:

• For a richer flavor, use Dutch-processed cocoa powder.
• If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.

Equipment:

• Two 9-inch round cake pans
• Mixing bowl
• Whisk or electric mixer
• Wire rack

Time:

Prep time: 20 minutes

Cook time: 35 minutes

Cuisine:

American

Serving:

Serves 12

Nutrition

This homemade chocolate cake is a delicious treat, but it’s important to be mindful of its nutritional content.

What To Serve With It

I love pairing my homemade chocolate cake with creamy vanilla ice cream, but you can’t go wrong with strawberry or mint chocolate chip either. Fresh fruit like raspberries or sliced strawberries adds a tangy twist that cuts through the richness. Honestly, it’s hard to pick just one topping because each brings something special to the table!

Ice Cream Pairings

When it comes to serving homemade chocolate cake, adding a scoop of ice cream can take it from great to unforgettable. I love pairing rich chocolate cake with vanilla ice cream—the classic combo lets the cake shine while adding creamy contrast. For something bolder, try coffee or salted caramel ice cream; their deep flavors complement the chocolate perfectly. If you’re feeling adventurous, mint chip adds an invigorating twist. Just make sure the ice cream is slightly softened so it melts into every bite. Trust me, a cold scoop alongside warm cake is pure magic. It’s simple, but it’s everything.

Fruit Toppings

Though it’s hard to imagine chocolate cake needing anything more, adding fresh fruit can elevate it in the most delightful way. I love pairing slices with berries like strawberries, raspberries, or blueberries—they add a tangy contrast to the rich chocolate. Sliced bananas or caramelized peaches are also fantastic, bringing a soft, sweet balance. Sometimes, I’ll lightly dust fruit with powdered sugar or drizzle it with honey for extra flair. Even a simple fruit compote or sauce can transform each bite. Trust me, the combo feels indulgent yet invigorating, and it’s a surefire way to impress anyone at your table.