Introduction

This homemade chocolate cake is a classic treat that’s rich, moist, and perfect for any occasion. With simple ingredients and easy steps, you can enjoy a decadent dessert made from scratch in your own kitchen.

A rectangular chocolate cake cut into squares sits in a metal baking pan on a white marbled surface. The cake has two visible layers: the bottom layer is a dark, moist chocolate sponge, and the top layer is a thick, smooth, light brown chocolate frosting spread evenly but with soft swirled marks. One piece is separated from the rest of the cake, showing the clean layers clearly. Small crumbs are scattered near the cut piece. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup butter, softened
1-2/3 cups sugar

3 large eggs, room temperature
2 cups all-purpose flour

2/3 cup baking cocoa
1-1/4 teaspoons baking soda

1 teaspoon salt
1-1/3 cups 2% milk
Confectioners’ sugar or favorite frosting, for topping

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan to prepare it for the cake batter.
Step 2: In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until light and fluffy, about five to seven minutes.
Step 3: Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl to ensure everything is fully incorporated.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking cocoa, baking soda, and salt.
Step 5: Add the dry ingredients to the creamed mixture alternately with the milk. Begin and end with the dry ingredients. For example, add half the dry mixture, beat until smooth, then add all the milk, beat again, and finish with the remaining dry ingredients. Beat after each addition until the batter is smooth and well combined.
Step 6: Pour the batter into the prepared baking pan, spreading it evenly.

Step 7: Bake in the preheated oven for 35 to 40 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few dry crumbs. Begin checking at 35 minutes to avoid overbaking.
Step 8: Remove the cake from the oven and allow it to cool completely on a wire rack.
Step 9: Once cooled, dust the cake with confectioners’ sugar or spread your favorite frosting on top before serving.

Tips & Variations

For extra moisture, substitute the milk with buttermilk or add 1/4 cup sour cream to the batter.
You can enhance the chocolate flavor by adding 1 teaspoon of espresso powder to the dry ingredients.
Try topping the cake with chocolate ganache or fresh berries for a special touch.

Room temperature eggs and butter help create a smoother batter and better texture.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, bring to room temperature before serving for best flavor and texture. You can also freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 3 months; thaw in the refrigerator overnight before frosting.

How to Serve

A single square piece of chocolate cake sits on a white plate, showing two thick layers: the bottom layer is a dark brown, moist and crumbly chocolate cake, and the top layer is a lighter brown, smooth and creamy chocolate frosting with gentle swirls on its surface. Small crumbs are scattered around the cake on the plate. The plate rests on a white marbled textured surface, with a white napkin and a silver fork partially visible next to it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can use whole milk or non-dairy milk alternatives like almond or oat milk. Just keep in mind that the flavor and texture may vary slightly.

How do I know when the cake is fully baked?

The most reliable method is to insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few dry crumbs, the cake is ready. Avoid opening the oven too often to prevent the cake from sinking.