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Chocolate Cake Recipe

close up shot of a slice of chocolate cake recipe on a plate
A classic and irresistible dessert, this heavenly frosted chocolate cake recipe is a chocolate lover’s dream.
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Table of Contents
  1. CHOCOLATE CAKE RECIPE INGREDIENTS
  2. HOW TO MAKE THIS CHOCOLATE CAKE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This classic, rich chocolate cake recipe is the perfect choice for a birthday party or everyday dessert for the chocolate lovers in your life. Fluffy and moist cake is topped with creamy frosting to satisfy all of your chocolate cravings.

You can never go wrong with a perfect chocolate cake recipe. You can get your fill of chocolatey goodness with our German chocolate cake and crockpot chocolate caramel cake.

CHOCOLATE CAKE RECIPE INGREDIENTS

You’ll need:

For the Cake

  • 1¾ cups of all-purpose flour
  • ¾ cup of unsweetened cocoa powder
  • 2 cups of granulated sugar
  • 1½ teaspoons of baking soda
  • 1½ teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 cup of milk
  • 2 large eggs, room temperature
  • 1 cup boiling water or hot coffee
  • 1½ teaspoon of vanilla extract
  • ½ cup of canola oil

For the Frosting

  • ¾ cup of salted butter, softened
  • 1 teaspoon of vanilla extract
  • ⅔ cup of unsweetened cocoa powder
  • 3 cups of confectioners’ sugar
  • ¾ cup of heavy cream

SUBSTITUTIONS AND ADDITIONS

SPRINKLES: Don’t forget colorful sprinkles as an easy way to brighten up this delectable cake.

TOPPINGS: Add nuts, a drizzle of caramel sundae sauce, or chocolate chips on top of the cake to make your cake extra fancy.

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HOW TO MAKE THIS CHOCOLATE CAKE RECIPE

PRO TIP:

This exceptional chocolate cake is an original Hershey’s cake recipe. It is similar to the Black Magic Cake. Milk is used instead of traditional buttermilk in the Black Magic Cake, making a bit lighter, fluffier cake. 

STEP ONE: Whisk together the flour, cocoa powder, sugar, baking soda, baking powder and salt in the large bowl of a stand mixer.

STEP TWO: Add the milk, eggs, vanilla and oil into the bowl with the dry ingredients.

STEP THREE: Beat together with a hand mixer on medium speed or whisk. Gradually add in the cup of water or hot water while mixing to help break apart the batter.

PRO TIP:

The boiling water is a traditional technique used to help break apart the dry ingredients in the cake batter.

STEP FOUR: Pour the batter into a 9×13 baking pan sprayed with nonstick cooking spray.

STEP FIVE: Bake in an oven preheated to 350°F for 35 minutes or until a toothpick inserted into the center of the cake comes out with just a few crumbs.

STEP SIX: Cool cake completely. Prepare the frosting while the cake is cooling.

STEP SEVEN: In the medium bowl of a stand mixer or with a hand mixer, slowly begin to beat together the softened butter, vanilla and cocoa powder.

STEP EIGHT: Rotate between adding the powdered sugar and heavy cream until both are fully incorporated, and the frosting is fluffy and smooth.

PRO TIP:

The frosting is a bit thicker and richer than the traditional Hershey’s chocolate frosting recipe. It’s a delicious chocolate buttercream frosting. 

STEP NINE: Spread the frosting over the cooled cake with a rubber spatula or an offset spatula. Cut with a serrated knife and serve.

HOW TO SERVE

Serve this homemade chocolate cake (or try our amazing brownie cake) for a birthday party or to make a celebration out of any day. The only thing better than chocolate cake is to top the chocolate cake with whipped cream and a scoop of vanilla ice cream. Drizzle with hot fudge sauce for a truly decadent dessert. 

STORAGE

IN THE FRIDGE: Cover this simple chocolate cake with plastic wrap and store it in the refrigerator for up to 7 days.  

IN THE FREEZER: Freeze this delicious chocolate cake for up to 3 months wrapped in plastic wrap and stored in an airtight container.  

Chocolate cake is a classic dessert, and this one checks all of the boxes: decadent, moist, and rich. Simple to make, you don’t need a reason to make the best chocolate cake recipe around.

FREQUENTLY ASKED QUESTIONS

Why is coffee added to the chocolate cake?

Coffee is a common ingredient in chocolate cake as it enhances the rich chocolate flavor in the cake. It creates a yummy chocolate taste without any hint of coffee in the flavor.

How can I store chocolate cake?

Store this easy chocolate cake recipe wrapped in plastic wrap in the fridge for up to 1 week. You can also freeze the cake wrapped or in an airtight container for up to 3 months.

Can I add other toppings to the cake?

You can certainly add sprinkles, nuts, whipped cream, or chocolate chips onto this moist chocolate cake to make it even fancier.

MORE RECIPES YOU’LL LOVE

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close up shot of a slice of chocolate cake recipe on a plate

Chocolate Cake Recipe

5 from 1 vote
A classic and irresistible dessert, this heavenly frosted chocolate cake recipe is a chocolate lover’s dream.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Servings 12

Ingredients
  

Cake

  • cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • teaspoons baking soda
  • teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 large eggs room temperature
  • 1 cup boiling water or hot coffee
  • teaspoon vanilla extract
  • ½ cup canola oil

Frosting

  • ¾ cup salted butter softened
  • 1 teaspoon vanilla extract
  • cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • ¾ cup heavy cream

Instructions
 

  • Preheat the oven to 350°F. Spray a 9×13 baking pan with nonstick cooking spray and set aside.
  • Whisk together the flour, cocoa powder, sugar, baking soda, baking powder and salt in the bowl of a stand mixer.
  • Add the milk, eggs, vanilla, and oil into the bowl with the dry ingredients.
  • Beat together with a hand mixer or whisk. Gradually add in the boiling water while mixing to help break apart the batter.
  • Pour the batter into the prepared baking pan.
  • Bake for 35 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs.
  • Cool cake completely.
  • Meanwhile, prepare the frosting.
  • In the bowl of a standing mixer or with a hand mixer, slowly begin to beat together the softened butter, vanilla, and cocoa powder.
  • Rotate between adding the powdered sugar and heavy cream until both are fully incorporated, and the frosting is fluffy and smooth.
  • Spread the frosting over the cooled cake.
  • Cut and serve.

Notes

Pro Tip: This exceptional chocolate cake is an original Hershey’s cake recipe. It is similar to the Black Magic Cake. Milk is used instead of traditional buttermilk in the Black Magic Cake, making a bit lighter, fluffier cake. 
 
Pro Tip: The boiling water is a traditional technique used to help break apart the dry ingredients in the cake batter.
Pro Tip: The frosting is a bit thicker and richer than the traditional Hershey’s chocolate frosting recipe. It’s a delicious chocolate buttercream frosting.

Nutrition

Calories: 598kcal | Carbohydrates: 85g | Protein: 6g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 463mg | Potassium: 280mg | Fiber: 4g | Sugar: 64g | Vitamin A: 651IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
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  1. Michele says

    I enjoy making your recipes for my family. The ingredients are things I have on hand, the directions are clear and the pictures are helpful. Thank you! This chocolate cake recipe looks delicious. I think I’ll give it a try for my son’s birthday later this month. I’m just wondering – does it have to be baked in a 9 x 13 pan or would it work in a Bundt pan?

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