Introduction

This Best Chocolate Cake is rich, moist, and packed with deep chocolate flavor thanks to the use of dark cocoa powder. It’s simple enough for a weeknight bake yet impressive enough for special occasions. A luscious chocolate frosting completes this classic dessert perfectly.

A single piece of chocolate cake sits on a white plate with a decorative rim, placed on a white marbled surface. The cake has two layers: a thick, dark brown, moist chocolate sponge at the bottom, and a smooth, shiny chocolate frosting layer on top. The frosting has a glossy texture and covers the entire top surface evenly, with slightly rounded edges. A silver fork with four prongs rests on the right side of the plate. A glass jar filled with white cream is partially visible in the background, placed against a light gray tiled wall. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup brown sugar
1 cup granulated sugar
1 3/4 cup 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

For the 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

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then set them aside.
Step 2: In a large bowl, combine brown sugar, granulated sugar, all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
Step 3: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth and combined.
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 pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Remove cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.
Step 7: To make the frosting, beat the softened butter in a large bowl until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, beating until smooth and fluffy. Stir in vanilla extract.
Step 8: Once the cakes are completely cool, spread frosting evenly on the top of one cake layer. Place the second layer on top and frost the top and sides of the whole cake.

Tips & Variations

Use dark cocoa powder for a richer, more intense chocolate flavor—regular cocoa powder will result in a lighter taste.
For added moisture, you can substitute the boiling water with hot coffee to deepen the chocolate flavor.
If you prefer, swap vegetable oil for melted butter for a slightly different texture and flavor.
Chill the frosting slightly if it becomes too soft to spread easily.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, refrigerate it in an airtight container for up to 5 days. Bring it to room temperature before serving for the best texture. This cake can also be frozen after frosting; wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

How to Serve

A single slice of chocolate cake sits centered on a white plate with intricate cut-out patterns around the edge. The cake has two thick layers: the bottom layer is a dark, moist chocolate sponge with a textured crumb, and the top layer is smooth, glossy milk chocolate frosting evenly spread and slightly rounded on top. The plate rests on a white marbled surface, and in the background to the right, there is a small glass jar of white milk. A silver fork leans against the plate's edge on the right side, slightly angled toward the cake. 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 use regular cocoa powder, using dark cocoa powder is recommended for a deeper and richer chocolate flavor that defines this cake.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent sinking.

Best Chocolate Cake Recipe

Print Recipe

★★★★★

4.4 from 55 reviews

This Best Chocolate Cake recipe is a rich, moist, and deeply chocolatey dessert perfect for any occasion. Featuring a dark cocoa base for an intense chocolate flavor, it combines traditional baking ingredients with a luscious chocolate frosting that balances sweetness and creaminess. Ideal for cake lovers seeking a classic yet indulgent treat.

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

Ingredients

Scale

Cake

1 cup brown sugar
1 cup granulated sugar
1 3/4 cup 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

Preheat and prepare pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
Mix dry ingredients. In a large mixing bowl, sift together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt. Stir in the brown sugar and granulated sugar to combine evenly.
Combine wet ingredients. In a separate bowl, beat the eggs with milk, vegetable oil, and vanilla extract until smooth and well incorporated.
Combine wet and dry mixtures. Gradually add the wet mixture into the dry ingredients, mixing just until combined to avoid toughening the batter.
Add boiling water. Carefully stir in the boiling water. The batter will be thin, which is normal and helps create a moist cake.
Bake the cake. Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes. Remove the pans from the oven and allow the cakes to cool in the pans for about 10 minutes. Then remove the cakes from pans and transfer to a wire rack to cool completely before frosting.
Prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder alternately with milk, beating to a spreadable consistency. Stir in the vanilla extract and beat until smooth.
Assemble the cake. Place one cake layer on a serving plate. Spread a layer of frosting evenly on top. Place the second cake layer over it and frost the top and sides of the entire cake with the remaining frosting.
Serve and enjoy. Allow the frosted cake to set for a few minutes before slicing. Serve as dessert or for special celebrations.

Notes

Use dark cocoa powder specifically for a rich chocolate flavor; substitutions won’t yield the same depth.
Boiling water thins the batter, ensuring moistness, so do not skip this step.
Allow the cake layers to cool completely before frosting to prevent melting.
Butter should be softened—not melted—for the best frosting texture.
This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
For an extra touch, add a pinch of espresso powder to the batter to enhance the chocolate flavor.

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