Homemade Chocolate Cake

Our homemade chocolate cake is straightforward to make, yet it doesn’t compromise on tenderness or rich chocolate flavor. A recipe that has been trusted since 1943 clearly stands the test of time!

Baking the perfect chocolate cake from scratch shouldn’t be complicated. That’s why this recipe relies on basic kitchen staples and simple techniques to produce a cake that is moist, fluffy, and deeply chocolaty.

This chocolate cake is ideal for beginners and experienced bakers alike who want a reliable, classic recipe. It bakes in a single pan as a sheet cake, so there’s no need to worry about stacking layers — although you can, and we’ve included tips for layering. You can keep it simple with a dusting of powdered sugar, or spend a few extra minutes making a fluffy frosting for a festive finish.

Ingredients

Butter: Bring butter, eggs, and milk to room temperature for best results. If you forget, you can quickly soften butter.

Sugar: Use granulated sugar as measured; altering it may dry out the cake or reduce flavor.

Eggs: Room-temperature eggs help the batter combine smoothly and prevent curdling. Warm them in water for 10 minutes or leave at room temperature for 30 minutes.

All-purpose flour: Sifting the flour and cocoa powder aerates the mixture, resulting in a lighter cake. Measure flour accurately for best results.

Cocoa powder: Choose high-quality dark cocoa for a rich, velvety chocolate flavor.

Baking soda: Helps the cake rise. Check the expiration date for optimal performance.

Milk: 2% milk is recommended, but you can use whole, skim, or a nondairy substitute.

Confectioners’ sugar or frosting: Finish with powdered sugar or your favorite frosting. Store-bought works too!

Directions

Step 1: Cream Butter, Sugar, and Eggs
Preheat the oven to 350°F. Using a hand or stand mixer, beat butter and sugar until light and fluffy, about 5–7 minutes. Add eggs one at a time, mixing well after each addition. Scrape the bowl to ensure all ingredients are incorporated.

Step 2: Prepare the Batter
In another bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk. Start and finish with dry ingredients for a stable batter. Mix until smooth after each addition.

Step 3: Pour Into Pan
Grease and flour a 13×9-inch baking pan, then pour in the batter evenly.

Step 4: Bake the Cake
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Check at the minimum time first; continue baking if needed.

Step 5: Cool and Decorate
Allow the cake to cool completely on a wire rack. Once at room temperature, dust with powdered sugar or frost as desired.

Variations

Add espresso powder: 1 teaspoon enhances chocolate flavor without adding a coffee taste.

Gluten-free: Replace all-purpose flour with a gluten-free blend.

Dairy-free: Substitute vegan butter and a non-dairy milk for a dairy-free option.

Storage Tips

Refrigerate: Up to four days, covered or wrapped to prevent drying out and absorbing fridge odors.

Freeze: Frosted or unfrosted, up to 2 months. Wrap in plastic, then foil. Thaw in the fridge overnight or 1 hour at room temperature.

Make ahead: Bake fully a day in advance, then frost later. Can also freeze ahead.

Expert Tips

Best frosting: Chocolate frosting is classic, but try vanilla buttercream, peanut butter, berry frostings, ganache, or coconut-pecan.

Layer cake: Split batter into two 9-inch pans for layers. Cool completely, level, and frost.

Cupcakes: Line 24 muffin cups, fill 2/3 full, bake ~15 minutes, test with a toothpick.

Moist cake: Use room-temperature ingredients, alternate dry ingredients with milk, and avoid overmixing.

Butter choice: Unsalted butter is preferred for controlled salt levels and pure flavor. If using salted butter, adjust recipe salt accordingly.