From scratch recipe, but still easy to make! It's the perfect moist and dense chocolate cake!
Delicious & Easy Chocolate Cake Recipe
A few Sunday’s ago I was craving some really good chocolate cake. I’m talking about some fabulous tasting made from scratch chocolate cake! So I came upon this highly-rated recipe onAllRecipes.com and made it two Sundays in a row.
In fact, it made an appearance at our Easter dessert too! (No, it wasn’t pretty and pastel, but man it tasted good.)Even just a few days ago, my husband praised it as the best chocolate cake recipe I’ve ever made!
What’s So Great About This Chocolate Cake Recipe?
Well, it’s got simple ingredients and it’s easy to make! What’s there not to love?
If you frequently buy Hershey’s products, you may already be familiar with this chocolate cake recipe. That’s because it’s the recipe that’s on the back of theHershey’s unsweetened cocoa container! If it’s from Hershey’s you know it’s going to be good.
Baking Tips for This Chocolate Cake Recipe:
I usually keep it super simple and make this cake in a 9×13 baking dish or pan. If you want a more fancy cake, this recipe works well for two 9-inch round cakes.
I like to use the convenient Evenbake Cake Strips when I do a layered cake to be sure the layers bake up evenly and flat. I totally want to try this recipe for a special occasion as a double-layered chocolate cake with the chocolate buttercream frosting and maybe some mini chocolate chips pressed into the sides. Yum!
Want Cupcakes Instead?
You can make about 30 of them with this chocolate cake recipe! Adjust the baking time and you’re good to go. The buttercream frosting is PERFECT for frosting cupcakes, especially with cupcake frosting tips.
Chocolate Cake Topping Tips:
Since this chocolate cake is so moist and flavorful, you can definitely get away with no toppings at all. However, if you are going to go with some sort of topping, chocolate buttercream frosting or whipped cream are definitely yummy options!
If you decide to go the frosting route, we find it really tasty if you warm up the frosting in the microwave for 15 seconds, then pour it over the top of the cake! Try it out!
If you like the berry/chocolate flavor combo, try berries or cherry pie filling with some whipped cream topping on top.
Enjoy this FABULOUS cake!
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Easy Chocolate Cake Recipe From Scratch (So Moist)
From scratch recipe, but still easy to make! It's the perfect moist and dense chocolate cake!
4.79 / 5 ( 37 Reviews )
Print Rate
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Serves: 24
Adjust Servings: 24
Ingredients
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Buttercream Frosting:
- 1 cup unsalted butter softened to room temperature
- 3 ½ cups confectioners' sugar
- ½ cup unsweetened cocoa
- 3 tablespoons milk or heavy cream
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
Preheat oven to 350°F/175°C. Grease and flour two 9-inch round cake pans or grease a 9x13 pan.
In a large bowl, stir together the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer.
Stir in the boiling water by hand until batter is well combined. (The batter will look runny, but have faith... it'll turn out!) Pour evenly into the prepared pans (or pan).
For two 9-inch cakes, bake for 30-35 minutes, until a toothpick inserted comes out clean. For 9x13 cake, bake for 40-45 minutes.
For two 9-inch cakes, cool cake for 10 minutes in the pans, then remove from pans to cool completely.
The cake is delicious by itself, either slightly warm or even chilled. Try it with the chocolate buttercream or whipped cream topping. Add some berries or cherry pie filling with the whipped cream, if desired!
Chocolate Buttercream Frosting:
With an electric mixer, beat the butter until creamy, about 2 minutes. Add the confectioners' sugar, cocoa powder, milk or cream, salt, and vanilla. Mix together on low speed. Increase to high speed and beat for 3 minutes. If frosting is too thin - add up to 1/2 cup more sugar. If too thick - add another tablespoon of cream or milk. Yield: 2 1/2 cups.
Recipe Notes
Cupcakes: Fill about 30 cupcakes liners in muffin pans to about 2/3 full. Bake at 350 degrees F for 22-25 minutes.
Nutrition
Calories: 304kcal | Carbohydrates: 44g | Protein: 3g | Fat: 14g | Sodium: 230mg | Fiber: 2g | Sugar: 34g
Recipe Source: AllRecipes.com
