Dreaming of decadent chocolate layers, silky frosting, and the kind of sweet aroma that fills your kitchen with joy? This Simple Chocolate Cake Recipe is pure comfort on a plate—moist, rich, and layered with love. Whether you’re a new baker or a seasoned pro, this classic treat promises to be a runaway hit at birthdays, Sunday lunches, or those magical moments when you just crave something homemade and chocolatey.
Ingredients You’ll Need
Each ingredient in this Simple Chocolate Cake Recipe has a job to do—some bring moisture, some provide tender crumb, and others deliver that deep chocolate flavor. Here’s exactly what you’ll need (with my favorite tips along the way!):
- Granulated sugar: Sweetens every bite and helps give the cake its melt-in-your-mouth texture.
- All-purpose flour: Provides structure without making the cake dense or heavy.
- Cocoa powder (unsweetened): Use a good quality brand for deep chocolate flavor and a luscious dark color.
- Baking powder and baking soda: These leavening agents help the cake rise beautifully and keep it tender.
- Salt: Just a bit to balance sweetness and amp up the chocolate notes.
- Eggs: Essential for binding and giving the cake lightness and stability.
- Warm water or coffee: Hot water brings out the chocolate flavor, and coffee takes it even deeper—totally optional but I highly recommend it!
- Milk: This keeps the crumb moist and soft—whole milk is lovely, but any kind will do.
- Vegetable oil: Unlike butter cakes, oil cakes stay extra moist for days.
- Vanilla extract: A dash of aromatic vanilla rounds out all the flavors.
- Dark or semi-sweet chocolate (for frosting): For a luxurious, glossy finish—chop it yourself for even melting.
- Butter (room temperature, for frosting): Soft butter is the secret to fluffy, dreamy frosting.
- Powdered sugar (sifted, for frosting): Sifting ensures a smooth, lump-free chocolate cream.
- Vanilla (for frosting): Just a splash brings warmth and enhances the chocolate in the frosting.
How to Make Simple Chocolate Cake Recipe
Step 1: Prep Your Pans and Oven
Start by setting your oven to 350°F (175°C) so it’s preheated and ready to go. Next, grease three 8 to 9-inch cake pans with non-stick spray or line with parchment. This step is simple but totally sets you up for easy cake removal and beautifully intact layers.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together all the dry ingredients: granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisking not only combines everything but also aerates the mixture, resulting in a fluffier cake.
Step 3: Add the Wet Ingredients
Now, crack your eggs into the bowl and pour in the warm water or coffee, milk, vegetable oil, and vanilla extract. Using a stand mixer or a sturdy whisk, blend everything until you have a smooth, pourable batter—don’t overmix, but make sure there are no streaks of flour left.
Step 4: Divide and Bake
Divide the batter evenly among your greased cake pans. I like to use a kitchen scale for precision, but you can eyeball it too. Slide the pans into the preheated oven and bake for 30 to 35 minutes. Check them at the 30-minute mark by inserting a toothpick in the center—if it comes out clean or with just a few crumbs, they’re done!
Step 5: Cool the Cakes
This step is crucial for easy assembly. Let the cakes cool in the pans for about 10–15 minutes, then gently turn them onto wire racks to cool completely. Patience pays off here—frosting a warm cake results in a melty mess!
Step 6: Make the Chocolate Frosting
While the cakes cool, melt the chocolate using a double boiler or microwave (short bursts, stirring frequently), then let it cool slightly. Meanwhile, beat the room-temperature butter until soft and fluffy. Gradually add in the sifted powdered sugar and vanilla, then pour in the melted chocolate and mix until you have a smooth, dreamy chocolate cream. Try not to eat it all before it hits the cake!
Step 7: Assemble and Frost
Place the first cake layer on your favorite plate or cake stand. Spread half the chocolate cream on top (an offset spatula works wonders here). Repeat with the next layer and half of the remaining frosting, stacking as you go. Finish with the final cake layer, covering the top and sides with the rest of the frosting. If you’re feeling fancy, add extra swirls on top and shower with shaved chocolate.
How to Serve Simple Chocolate Cake Recipe
Garnishes
Classics like a sprinkle of chocolate shavings or curls instantly elevate the look of your cake. You can also dust with cocoa powder, add chocolate chips, or top with a handful of fresh berries for a pop of color and tartness—every option makes your Simple Chocolate Cake Recipe photo-worthy!
Side Dishes
This cake is indulgent, so serve it with something light and fresh. I adore a scoop of vanilla ice cream, a dollop of whipped cream, or a vibrant fruit salad on the side. If you’re feeling extra cozy, a mug of coffee or a splash of ice-cold milk pairs beautifully.
Creative Ways to Present
Make it personal! For birthdays, add candles and sprinkles. At gatherings, slice and arrange the cake on a platter with berries and edible flowers. You can even cut tiny squares for a fun cake bite platter—your Simple Chocolate Cake Recipe will be the centerpiece!
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 2 days; if your kitchen runs warm, pop it in the fridge. The oil-based batter keeps your cake soft and moist, even the next day!
Freezing
You can freeze unfrosted cake layers by wrapping them tightly in plastic wrap and aluminum foil—great for planning ahead! Frosted cake slices can also be frozen on a tray, then packed in containers. Just thaw overnight in the fridge when you’re ready to serve.
Reheating
To bring a slice back to “just-baked” glory, microwave it for about 10 to 15 seconds. This makes the frosting all creamy and the crumb incredibly soft—just as irresistible as when fresh.
FAQs
Can I use Dutch-processed cocoa instead of regular?
Absolutely! Either natural or Dutch-processed cocoa works in this Simple Chocolate Cake Recipe, but Dutch-processed will deliver an even richer color and smoother chocolate flavor.
How can I make this recipe gluten-free?
Swap in your favorite 1:1 gluten-free flour blend in place of regular flour. The results are just as moist and chocolaty—perfect for everyone to enjoy.
Do I have to use coffee in the batter?
Nope! The coffee deepens the chocolate flavor, but you can use warm water instead if you prefer. Either way, the Simple Chocolate Cake Recipe is delicious and chocolate-forward.
What if I only have two cake pans?
No worries at all! Simply bake two-thirds of the batter first, then clean one pan and bake the final portion afterward. The baked layers will stay moist while waiting.
Can I make cupcakes with this recipe?
Yes! Divide the batter among lined muffin tins—fill each about two-thirds full—and bake for 18 to 22 minutes. Same recipe, cute party-ready portions!
Final Thoughts
I hope you love this Simple Chocolate Cake Recipe as much as I do—there’s just something timeless and comforting about a homemade chocolate cake cooling on your countertop. Grab your favorite mixing bowl and treat yourself and your loved ones to a big, beautiful slice. Happy baking!