If you love chocolate cake, you’ll also love our Classic Chocolate Sheet Cake and Flourless Chocolate Cake.
We Love This chocolate cake!
I’ve tried several made-from-scratch chocolate cake recipes over the years, and I finally found a winner! This easy chocolate cake recipe is a family-favorite that is so soft, delicious and MOIST. Yes, I just said the “m” word, but for good reason. 😉 More reasons why we love it:
Easy. This easy chocolate cake calls for simple ingredients that I always have on hand so it can easily be made without a trip to the store! Delicious. This homemade easy chocolate cake was perfectly fudgy and moist. Party perfect. You can’t beat a slice of easy chocolate cake served with Ice Cream.
We love dessert, and especially cake, which is why we have so many cake recipes here on the site (have you tried our Cream Puff Cake and Favorite Sheet Cake recipes?!)
IngredientS
all purpose flour – or cake flour for a silkier crumb white sugar unsweetened cocoa powder – since the recipe also uses baking powder, you can use natural or Dutch processed cocoa powder. baking powder baking soda salt milk vegetable oil eggs vanilla extract boiling water butter powdered sugar half and half
How to make chocolate cake
The Frosting
It’s hard for us not to make a delicious Chocolate Buttercream frosting for this best chocolate cake.
Storing cake
Bake ahead of time. Bake a cake 2-3 weeks ahead of time and store it in the freezer until ready to frost it. Allow the cake to cool and wrap each layer with plastic wrap and again with foil before freezing. STORE. Keep frosted cake stored, uncut on the counter for 4-5 days. Cover it with a cake keeper or a large bowl to protect the cake from dust. Unfrosted cake is best stored tightly wrapped in plastic wrap and then placed in a Ziploc bag on the kitchen counter for up to 3-4 days or in the fridge for en extra day. Once the cake has been cut, press a piece of plastic wrap directly onto the exposed cake, or cover it with more frosting to prevent drying out. Store for 3-4 days at room temperature. FREEZE. Place the frosted cake in the freezer for 4-5 hours, or until the frosting is solid. Wrap it tightly with plastic wrap and then again with aluminum foil for 4-6 weeks. Unwrap the plastic wrap, recover it lightly with the foil, and allow the cake to thaw. Freeze unfrosted layers if using later than 5-6 days.
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