By Becky Hardin
Published Aug 20, 2021
This is the best chocolate cake recipe ever, topped off with light and creamy chocolate frosting. Make this homemade chocolate cake and icing from scratch for birthdays, holidays, or any time you need the perfect dessert!
Our Favorite Chocolate Cake with Miracle Chocolate Frosting
It’s my birthday today! Let’s celebrate with this perfect chocolate cake.
This is the best chocolate cake recipe, one of my favorites! It’s rich and chocolatey, light and moist, and it’s simple enough to serve for any occasion.
Learn how to make chocolate cake from scratch and make your own homemade chocolate frosting to go with it. You can use it to make all different types and cake sizes.
Why you’ll love this perfect chocolate cake recipe:
- BEST EVER: This chocolate cake with chocolate frosting has the most perfect flavor, and it never disappoints.
- FROM SCRATCH: This homemade cake and frosting is made completely from scratch!
- ANY CAKE, ANY SIZE : Take your pick! Bake a layered cake, bundt cake, or cupcakes, all with this one recipe.
This chocolate cake is one of my favorites for birthdays, Valentine’s Day , or any family celebrations!
How to make Chocolate Cake with Chocolate Frosting
You can jump to the recipe card for full ingredients & instructions!
- Begin by combining frosting ingredients (without the butter or chocolate) in a saucepan on the stove. Cook and whisk until it becomes thick.
- Transfer it to a bowl and cover tightly with plastic wrap. Set it aside to cool for 2 hours.
- Preheat oven and prepare cake pans.
- In a stand mixer, combine dry ingredients. Then add in the wet ingredients and beat just until combined. (Don’t overmix!)
- Pour batter into cake pans and bake at 350F. (See below for baking times.)
- While the cake cools, finish making the chocolate frosting.
- Beat butter in the stand mixer until it becomes fluffy, then add in the cooled milk mixture from earlier.
- Continue beating until everything is combined, and becomes light and fluffy.
- Add in the melted chocolate and beat until incorporated.
- Frost the chocolate cake once it has cooled, slice, serve, and enjoy!
Cake Pans and Baking Times
One of the great things about this chocolate cake recipe is that you can use it to make a few different types and cake sizes. You don’t have to go looking for a new recipe every time!
All cakes should be baked at 350F.
- Rectangular Cake: Use a 13×9-inch cake pan and bake 30-40 minutes.
- 2 or 3 Layer Cake: Use 8-inch cake pans and bake 25-35 minutes.
- Bundt Cake: Use a 12-cup bundt cake pan and bake 45-55 minutes.
- Cupcakes: Use regular or mini cupcake/muffin tins. Makes 22-24 regular-sized cupcakes. Bake 18-25 minutes.
When should I serve this chocolate cake?
I love this cake because it works for any occasion. Making it from scratch means you do need to plan for this recipe, but I’ll use any excuse to make it.
It’s the perfect chocolate birthday cake, it’s always welcome on holidays, and it will certainly impress guests at dessert time.
What does adding coffee to chocolate cake do?
Because coffee and chocolate are so similar, adding coffee just enhances the chocolate flavor. It makes it much richer, but doesn’t leave a bitter coffee flavor behind.
Brew fresh coffee to mix in or use espresso powder. You can also skip the coffee if you prefer, and just use boiling water instead.
How do I store leftovers?
After baking, frosting, and serving the cake, you can store leftovers at room temperature or in the refrigerator.
Room Temperature: Store at room temperature up to 3 days. The best way to store it is using a cake stand and cover. You can also slice it up and store in airtight containers.
Refrigerator: To store longer than a few days, it’s best to refrigerate the cake. Refrigerate it uncovered for 15-20 minutes so the frosting hardens. Then wrap it with aluminum foil or plastic wrap. You can also freeze it.
Tips!
- Baking a cake from scratch takes time, so plan ahead for this recipe.
- Start making the chocolate frosting first, and let it cool while you bake the cake.
- I like adding coffee to this recipe for the flavor boost, but you can use boiling water instead.
- To make sure it’s done, stick a toothpick in the center of the cake. It should come out clean.
- Let the cakes cool in the pan for 10 minutes before taking them out.
- You can use a different frosting here if you prefer.
Make the best chocolate cake with chocolate icing from scratch for any occasion. Everyone will love this rich and delicious chocolate dessert !
More Chocolate Cake Recipes we Love
- German Chocolate Cake
- Swiss Roll Cake
- Black Magic Chocolate Cake
- Velvet Chocolate Cake with Ganache
- Gooey Texas Chocolate Sheet Cake
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
For the Chocolate Cake
- ▢ 2 cups granulated sugar 400 grams
- ▢ 1¾ cup all-purpose flour 210 grams
- ▢ ¾ cup unsweetened cocoa powder 63 grams
- ▢ 1½ teaspoons baking powder 6 grams
- ▢ 1½ teaspoons baking soda 9 grams
- ▢ 2 teaspoons kosher salt 6 grams
- ▢ 2 large eggs 100 grams
- ▢ 1 cup buttermilk 227 grams
- ▢ ½ cup vegetable oil 100 grams
- ▢ 2 teaspoons pure vanilla extract 8 grams
- ▢ 1 cup boiling water or freshly brewed strong hot coffee 227 grams
For the Chocolate Frosting (makes 5 cups)
- ▢ 1½ cups granulated sugar 300 grams
- ▢ ¼ cup all-purpose flour 30 grams
- ▢ 3 tablespoons cornstarch 21 grams
- ▢ 1 teaspoon kosher salt
- ▢ 5 tablespoons Dutch-processed or regular cocoa powder 26 grams
- ▢ 1½ cups milk
- ▢ 1½ cups unsalted butter 339 grams, room temperature (3 sticks)
- ▢ 2 teaspoons pure vanilla extract 8 grams
- ▢ 3¾ ounces semisweet chocolate 106 grams, melted and cooled
Video
Instructions
For the Chocolate Cake
- Adjust oven rack to middle position and preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, stir the sugar, flour, cocoa, baking powder, baking soda, and salt together on low speed for 30 seconds. 2 cups granulated sugar, 1¾ cup all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 2 teaspoons kosher salt
- Add the eggs, buttermilk, oil and vanilla; increase speed to medium and beat for 2 minutes. 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons pure vanilla extract
- Reduce speed to the lowest speed and slowly add the boiling water. Stir on low for 1 minute. 1 cup boiling water or freshly brewed strong hot coffee
- Pour the batter evenly between the prepared cake pans and bake for 25-35 minutes (see notes for baking times for different sized cakes) or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan on a cooling rack, then remove from the pans. Return the cakes to the cooling rack to completely cool.
- Frost the cakes with our Chocolate Frosting or your favorite frosting.
For the Chocolate Frosting
- In a medium saucepan set over medium heat, whisk the sugar, flour, cornstarch, salt, and cocoa together. 1½ cups granulated sugar, ¼ cup all-purpose flour, 5 tablespoons Dutch-processed or regular cocoa powder, 3 tablespoons cornstarch, 1 teaspoon kosher salt
- Slowly add the milk, while whisking briskly, and beat until smooth. 1½ cups milk
- Cook, whisking constantly (and scraping the sides and corners of the pan) until mixture boils.
- Reduce heat to medium-low, and continue cooking and whisking until mixture is very thick, about 4-8 minutes. Transfer the mixture to a wide bowl, and place plastic-wrap directly on the surface of the chocolate/milk mixture. Set aside to cool completely, about 2 hours.
- Once the chocolate/milk mixture has cooled, fit a stand mixer with the paddle attachment and add the butter to mixing bowl. 1½ cups unsalted butter
- Beat the butter on medium-high speed until lighter in color and fluffy, about 5 minutes.
- Reduce speed to medium speed and add the cooled chocolate/milk mixture and vanilla. Beat together, scraping down the inside of the bowl as needed, until incorporated. 2 teaspoons pure vanilla extract
- Increase the speed to medium-high and beat until frosting is light and fluffy, about 3-5 minutes, scraping down the sides as needed.
- Add the melted (and cooled) chocolate, and beat until melted chocolate is incorporated, about 30 seconds. 3¾ ounces semisweet chocolate
- Frost the cake with the completed chocolate frosting, cut into slices, and serve.
Equipment
- Kitchen Scale (optional)
- 2 8-inch Round Cake Pan
- Stand Mixer
Becky’s Tips
- If baking a 9×13-inch cake, bake 30-40 minutes.
- If baking a 12-cup Bundt Cake, bake 45-55 minutes.
- If baking cupcakes, bake 18-25 minutes.
- This icing is so good and perfectly complements the cake. It does take extra time (about 2½ hours to make) so plan ahead if using this frosting recipe. I always start the frosting first, then bake the cake. By the time the cake cools, the frosting is almost cool enough to finish.
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Cake with Chocolate Frosting
Equipment
- Kitchen Scale (optional)
- 2 8-inch Round Cake Pan
- Stand Mixer
Ingredients
For the Chocolate Cake
- 2 cups granulated sugar 400 grams
- 1¾ cup all-purpose flour 210 grams
- ¾ cup unsweetened cocoa powder 63 grams
- 1½ teaspoons baking powder 6 grams
- 1½ teaspoons baking soda 9 grams
- 2 teaspoons kosher salt 6 grams
- 2 large eggs 100 grams
- 1 cup buttermilk 227 grams
- ½ cup vegetable oil 100 grams
- 2 teaspoons pure vanilla extract 8 grams
- 1 cup boiling water or freshly brewed strong hot coffee 227 grams
For the Chocolate Frosting (makes 5 cups)
- 1½ cups granulated sugar 300 grams
- ¼ cup all-purpose flour 30 grams
- 3 tablespoons cornstarch 21 grams
- 1 teaspoon kosher salt
- 5 tablespoons Dutch-processed or regular cocoa powder 26 grams
- 1½ cups milk
- 1½ cups unsalted butter 339 grams, room temperature (3 sticks)
- 2 teaspoons pure vanilla extract 8 grams
- 3¾ ounces semisweet chocolate 106 grams, melted and cooled
Instructions
For the Chocolate Cake
- Adjust oven rack to middle position and preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, stir the sugar, flour, cocoa, baking powder, baking soda, and salt together on low speed for 30 seconds. 2 cups granulated sugar, 1¾ cup all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 2 teaspoons kosher salt
- Add the eggs, buttermilk, oil and vanilla; increase speed to medium and beat for 2 minutes. 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons pure vanilla extract
- Reduce speed to the lowest speed and slowly add the boiling water. Stir on low for 1 minute. 1 cup boiling water or freshly brewed strong hot coffee
- Pour the batter evenly between the prepared cake pans and bake for 25-35 minutes (see notes for baking times for different sized cakes) or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan on a cooling rack, then remove from the pans. Return the cakes to the cooling rack to completely cool.
- Frost the cakes with our Chocolate Frosting or your favorite frosting.
For the Chocolate Frosting
- In a medium saucepan set over medium heat, whisk the sugar, flour, cornstarch, salt, and cocoa together. 1½ cups granulated sugar, ¼ cup all-purpose flour, 5 tablespoons Dutch-processed or regular cocoa powder, 3 tablespoons cornstarch, 1 teaspoon kosher salt
- Slowly add the milk, while whisking briskly, and beat until smooth. 1½ cups milk
- Cook, whisking constantly (and scraping the sides and corners of the pan) until mixture boils.
- Reduce heat to medium-low, and continue cooking and whisking until mixture is very thick, about 4-8 minutes. Transfer the mixture to a wide bowl, and place plastic-wrap directly on the surface of the chocolate/milk mixture. Set aside to cool completely, about 2 hours.
- Once the chocolate/milk mixture has cooled, fit a stand mixer with the paddle attachment and add the butter to mixing bowl. 1½ cups unsalted butter
- Beat the butter on medium-high speed until lighter in color and fluffy, about 5 minutes.
- Reduce speed to medium speed and add the cooled chocolate/milk mixture and vanilla. Beat together, scraping down the inside of the bowl as needed, until incorporated. 2 teaspoons pure vanilla extract
- Increase the speed to medium-high and beat until frosting is light and fluffy, about 3-5 minutes, scraping down the sides as needed.
- Add the melted (and cooled) chocolate, and beat until melted chocolate is incorporated, about 30 seconds. 3¾ ounces semisweet chocolate
- Frost the cake with the completed chocolate frosting, cut into slices, and serve.
Video
Notes
- If baking a 9x13-inch cake, bake 30-40 minutes.
- If baking a 12-cup Bundt Cake, bake 45-55 minutes.
- If baking cupcakes, bake 18-25 minutes.
- This icing is so good and perfectly complements the cake. It does take extra time (about 2½ hours to make) so plan ahead if using this frosting recipe. I always start the frosting first, then bake the cake. By the time the cake cools, the frosting is almost cool enough to finish.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
