Moist Homemade Chocolate Cake with Chocolate Frosting

If you’re a fan of homemade cakes, this Moist Homemade Chocolate Cake recipe is for you! Made from scratch with simple ingredients, this two-layer chocolate cake is dense, fudgy, and tender, with a rich, chocolatey flavor that beats any cake mix. The addition of homemade chocolate frosting completes this indulgent treat. It’s perfect for any occasion!

Why You’ll Love This Cake

This chocolate cake is everything you want in a cake: moist, fudgy, and bursting with flavor. The cake is dense and tender, resembling brownies more than a traditional cake, which is exactly what chocolate lovers crave. It’s so easy to make and requires no special equipment—just a sturdy whisk and a few simple pantry ingredients. Whether you’re baking for a birthday, special event, or just a weekend treat, this cake is sure to impress.

Ingredients for Cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder (Hershey’s cocoa works great!)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk (I used 2%, but any kind will work)
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

Ingredients for Frosting:

1/2 cup butter (softened)
1/2 cup cocoa powder
4 cups powdered sugar
1 teaspoon vanilla extract
1 pinch salt
6-8 tablespoons milk (adjust for consistency)

How to Make Homemade Chocolate Cake

Prepare the Pans: Line two 9-inch round cake pans with parchment paper and spray with non-stick spray. Preheat your oven to 350°F.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: Add in the milk, oil, eggs, and vanilla extract, whisking until smooth.
Add Boiling Water: Stir in the boiling water, mixing until fully incorporated. The batter will be thin, but that’s okay—this helps create the moist texture.
Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes before inverting onto cooling racks. Once fully cooled, wrap each layer tightly in plastic wrap and freeze for several hours or overnight. This will keep the cakes incredibly moist.

How to Make Easy Chocolate Frosting

Beat the Frosting Ingredients: In a mixing bowl, beat together the softened butter, cocoa powder, powdered sugar, vanilla extract, and salt. Gradually add in milk to achieve a smooth, spreadable consistency.
Frost the Cake: Place the first cake layer on a cake stand or serving tray. Spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides of the cake.

Storage and Freezing Tips

Storage: Leftover cake can be stored at room temperature for 3-4 days, or refrigerated for up to 5 days. For best flavor, allow it to come to room temperature before serving.
Freezing: This cake freezes well! You can freeze the cake layers before frosting by wrapping each layer tightly in plastic wrap. They will keep for 3-4 months in the freezer. When ready to frost, you can frost them while still frozen and allow them to thaw afterward, or let them thaw completely before frosting.
Frosted Cake: If freezing the entire frosted cake, freeze it for 3-4 hours to harden the frosting, then wrap it tightly and store for up to 2-3 months. Let it thaw for several hours before serving.

Pro Tips for Moist Cake:

Freezing the Cake: Wrap each layer of the cake tightly in plastic wrap while still warm, then freeze. This locks in the moisture, preventing a dry cake.
Frost Quickly: Since the cake is frozen, the frosting will set quickly, so be sure to work fast when spreading the frosting.

Gluten-Free and Cupcake Variations:

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend. The cake may be a bit more fragile, so freezing it will help keep it intact.
Cupcakes: If you want to make cupcakes, fill 24 paper-lined muffin tins with the batter and bake for 18-22 minutes at 350°F. Let them cool completely before frosting.

Chocolate Cake Variations:

Rich Chocolate Flavor: For a deeper chocolate taste, substitute the boiling water with hot coffee or add espresso powder to the batter.
Peppermint Chocolate: Add peppermint extract to the frosting and cake for a refreshing chocolate mint twist.
Toppings: Get creative with toppings! Add mini chocolate chips, chocolate curls, or coconut on top. You can also experiment with different frostings, like peanut butter frosting or salted caramel.

For more delicious chocolate cake recipes, check out my other favorites like Heath Bar Cake, Chocolate Bundt Cake with Pudding, and Flourless Chocolate Cake.

Enjoy this Moist Homemade Chocolate Cake with your loved ones, and don’t forget to share your results with me!