There is something incredibly comforting about baking a chocolate cake from scratch. The smell of cocoa filling your kitchen, the warmth of the oven, and that first slice of soft, rich cake layered with silky chocolate cream, it’s pure comfort on a plate.
This chocolate cake recipe is everything you want in a homemade dessert: deeply chocolatey, incredibly moist, and surprisingly simple to make. No complicated techniques, no fancy ingredients, just classic pantry staples coming together to create something truly special.
Whether you’re baking for a birthday, a cozy weekend treat, or simply because you’re craving chocolate, this cake will not disappoint.
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Why You’ll Love This Chocolate Cake
- Ultra moist and soft texture
- Rich chocolate flavor without being too heavy
- Simple ingredients you probably already have
- Perfectly balanced sweetness
- Light and fluffy chocolate cream frosting
The secret to its incredible texture? Hot water (or coffee) added at the end. It creates a smooth, slightly runny batter that bakes into an unbelievably tender crumb.
Equipment You’ll Need
- 2 round baking pans
- Mixing bowls (large and medium)
- Electric mixer (for the cream)
- Wire cooling rack
- Whisk
Ingredients
For the Chocolate Cake
2 cups (240g) all-purpose flour
2 cups (300g) granulated sugar
½ cup (50g) unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon kosher salt
1 cup (240mL) whole milk
2 large eggs
½ cup (120mL) vegetable oil
1 tablespoon vanilla extract
1 cup (240mL) boiling water or hot coffee
1 tablespoon of jam
For the Chocolate Cream
500 ml whipping cream
7½ tablespoons cocoa powder
5 tablespoons granulated sugar
Step-by-Step Instructions
You can find the video of me making this cake on my Instagram.
1. Preheat and Prepare
Preheat your oven to 350°F (175°C).
Grease two 9-inch round cake pans or any other round pans you have with butter or baking spray. Line the bottoms with parchment paper for easy removal later. If you have cake strips, this is the perfect time to use them, they help create even, flat layers.
2. Mix the Dry Ingredients
In a large mixing bowl, sift together:
- Flour
- Sugar
- Cocoa powder
- Baking soda
- Baking powder
- Salt
Sifting helps remove lumps and evenly distributes the cocoa and leavening agents, giving you a smooth, consistent batter.
Whisk everything together until fully combined.
3. Mix the Wet Ingredients
In a separate medium bowl, whisk together:
- Milk
- Eggs
- Vegetable oil
- Vanilla extract
Whisk until the mixture is smooth and slightly frothy.
4. Combine Wet and Dry
- Pour the wet ingredients into the bowl with the dry ingredients.
- Whisk until just combined. The batter will be thick at this stage.
- Now carefully pour in the boiling water or hot coffee. Whisk again until fully incorporated.
Don’t worry, the batter will look very thin. That’s exactly how it should be! This step is what gives the cake its incredibly moist texture.
5. Divide and Bake
Evenly divide the batter between the two prepared cake pans.
Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Every oven is slightly different, so start checking around the 30-minute mark.
6. Cool the Cakes
Let the cakes cool in the pans for 15 minutes while resting on a wire rack.
Then carefully invert them onto the rack, peel off the parchment paper, and allow them to cool completely before frosting.
This step is very important, frosting a warm cake will cause the cream to melt.
Making the Chocolate Cream
This chocolate cream is light, airy, and not overly sweet, the perfect balance for the rich cake layers.
Step 1: Mix the Cocoa and Sugar
In a small bowl, combine the cocoa powder and granulated sugar. This ensures the cocoa blends smoothly into the cream without clumping.
Step 2: Whip the Cream
In a large bowl, pour in the whipping cream.
Using an electric mixer, start whipping on medium speed. Gradually add the cocoa-sugar mixture.
Continue mixing until soft peaks form and the cream becomes thick and fluffy. Be careful not to overwhip, you want it smooth and spreadable.
Assembling the Cake
Place one cake layer on your serving plate. Spread jam of your choice on the cake. I like to use strawberry or cherry jam the best. You can even use seasonal fruits as well.
Spread a generous layer of chocolate cream over the top.
Place the second cake layer on top and frost the top and sides with the remaining cream.
You can keep it rustic and cozy with swoops of frosting, or smooth it out for a cleaner look.
Tips for the Best Chocolate Cake
Use hot coffee instead of water to enhance the chocolate flavor. It won’t taste like coffee, it just deepens the cocoa richness.
Don’t overmix once the batter is combined.
Make sure the cake is completely cool before frosting.
For extra flavor, add a pinch of espresso powder to the dry ingredients.
Storage
Store the cake in the refrigerator because of the whipped cream frosting. Keep it in an airtight container for up to 3 days.
Let it sit at room temperature for about 20 minutes before serving for the best texture.
There’s something magical about slicing into a homemade chocolate cake, soft layers, fluffy chocolate cream, and that rich cocoa aroma.
This is the kind of recipe that becomes a family favorite. Simple, cozy, and made with love.
Would you serve this with coffee or a glass of milk? 🤎
Recipe inspired by preppykitchen.com
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