The moment you take a bite of this rich, moist chocolate cake topped with smooth chocolate frosting, it’s easy to see why people swear it’s the best chocolate cake they’ve ever had. This is a dependable, bakery-style recipe that works beautifully as a classic 9-inch layer cake, a crowd-friendly 9×13-inch sheet cake, or a batch of 24 soft, chocolatey cupcakes. One recipe, endless possibilities, and consistently incredible results.
This cake pairs well with vanilla or cream cheese frosting, but it truly shines when matched with the deep, fudgy chocolate frosting included here. The process is simple and reliable: dry ingredients in one bowl, wet ingredients in another, then combined and finished with boiling water to create an ultra-smooth batter. Don’t worry if the batter seems thin—that’s exactly what gives this cake its signature moist texture.
Both the cake and frosting can be made ahead of time, making this recipe perfect for birthdays, holidays, or special occasions. Once cooled, the cake layers freeze beautifully for up to a month, and frosting frozen cake layers actually makes decorating easier. The chocolate frosting stores well in the fridge for up to two weeks or in the freezer for up to three months, making this recipe as practical as it is delicious.
Chocolate Cake Recipe
Ingredients
For the Chocolate Cake
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 2 cups |
| All-purpose flour | 1¾ cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking powder | 1½ teaspoons |
| Baking soda | 1½ teaspoons |
| Salt | 1 teaspoon |
| Large eggs | 2 |
| Buttermilk | 1 cup |
| Vegetable or canola oil | ½ cup |
| Vanilla extract | 2 teaspoons |
| Boiling water | 1 cup |
For the Chocolate Frosting
| Ingredient | Quantity |
|---|---|
| Butter | ½ cup |
| Unsweetened cocoa powder | ⅔ cup |
| Powdered sugar | 3 cups |
| Milk | ⅓ cup |
| Vanilla extract | 1 teaspoon |
Instructions
Step 1: Prepare the Oven and Pans
Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, or prepare a 9×13-inch baking pan with non-stick cooking spray.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Step 3: Add the Wet Ingredients
Add the eggs, buttermilk, oil, and vanilla extract to the bowl. Beat on medium speed for about 2 minutes until the batter is smooth.
Step 4: Add Boiling Water
Carefully stir in the boiling water. The batter will be thin, which is normal and key to the cake’s moist texture. Pour the batter evenly into the prepared pans.
Step 5: Bake
For 9-inch round pans, bake for 30–35 minutes. For a 9×13-inch pan, bake for 35–40 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
For the Chocolate Frosting
Step 6: Make the Frosting
In a bowl, combine the butter and cocoa powder until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until the frosting is creamy and spreadable.
Once cooled, frost the cake as desired. This homemade chocolate cake delivers rich flavor, bakery-quality texture, and dependable results every single time.
