Chocolate Cake with Chocolate Frosting – Easy Moist Layer Cake

There’s just something magical about a homemade chocolate cake that boxed mixes can’t quite replicate. That rich, dense crumb. The deep chocolate flavor. The way the frosting melts slightly into the top layer, making every bite a perfect blend of cake and creaminess. This recipe for Homemade Chocolate Cake with Chocolate Frosting is my go-to whenever I need a reliable, indulgent dessert that feels both classic and a little luxurious.

What makes this cake stand out is its texture. It’s not the light and airy kind of chocolate cake you might be used to from store-bought mixes. Instead, it leans more toward fudgy and moist, similar to a brownie, but still very much a layer cake. Each bite is rich and satisfying without being overly sweet, and the frosting brings that perfect creamy finish.

I first made this cake on a quiet weekend when I needed a little baking therapy, and it’s been in rotation ever since. It’s one of those recipes that always delivers—whether you’re making it for a birthday party, a holiday celebration, or just to satisfy a chocolate craving on a random Tuesday. And the best part? You don’t need anything fancy. The ingredients are simple pantry staples, and the process is totally approachable—even if baking usually intimidates you.

Why You’ll Love This Recipe

There are plenty of chocolate cake recipes out there, but here’s why this one deserves a spot in your baking arsenal:

It’s incredibly moist and fudgy
Thanks to a thin batter and a few key tricks (like using boiling water and wrapping warm layers), this cake has an unbelievably soft and tender crumb. Every slice stays moist for days.

Easy-to-find ingredients
You probably already have everything you need in your pantry. No sour cream, no buttermilk, no expensive chocolate bars—just the basics, and it still tastes like a bakery-level cake.

Versatile and crowd-pleasing
This cake works for nearly every occasion. Dress it up with toppings for a celebration or keep it plain for a comforting weeknight dessert. You can also make cupcakes or a gluten-free version with just a few tweaks.

Homemade chocolate frosting
Forget the canned stuff. This simple frosting comes together in minutes and is silky smooth with just the right balance of sweetness and cocoa.

Kid-approved and adult-loved
It’s not overly rich or bitter, so it pleases kids and adults alike. And if you’re serving it to guests, expect people to ask for the recipe.

Once you try it, you’ll understand why it’s one of those classic desserts you’ll come back to again and again.

Health Benefits

Now, chocolate cake isn’t exactly a health food, but that doesn’t mean it’s all bad. When made from scratch, you have control over the ingredients, and there are actually a few redeeming qualities here:

Cocoa powder
Unsweetened cocoa powder is rich in antioxidants, particularly flavonoids, which have been linked to improved heart health and reduced inflammation.

Eggs and milk
Both contribute protein, essential vitamins like B12, and minerals like calcium and selenium.

Homemade means no preservatives
When you bake from scratch, you avoid the chemical preservatives and artificial flavors often found in boxed mixes or store-bought cakes.

Portion control made easier
Making your own cake helps you cut back on portion sizes and sugar if needed. You can reduce the sugar in the frosting slightly, or use less of it, and still get a great result.

Of course, this is still a treat—but one you can feel better about sharing with your family because it’s made with simple, real ingredients.

Preparation Time, Servings, and Nutritional Information

Total Time: 55–65 minutes
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Cooling and Frosting: 15–20 minutes
Servings: 12 generous slices

Nutritional Info per Slice:
Calories: 442
Fat: 15g
Carbohydrates: 71g
Sugar: 52g
Protein: 6g

Ingredients List

Cake Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup milk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Ingredient Notes
Flour and sugar form the base of the batter, while cocoa provides deep, chocolatey richness. Boiling water is added last to thin the batter, creating a moist texture after baking.

Frosting Ingredients

• 1 cup unsalted butter, softened
• ½ cup unsweetened cocoa powder
• 3½ cups powdered sugar
• 2 teaspoons vanilla extract
• ¼ cup milk (or evaporated milk, for a creamier texture)
• Pinch of salt

The butter gives the frosting body and richness. Powdered sugar provides sweetness and a smooth finish. A pinch of salt balances the sweetness, and milk helps loosen the texture for easy spreading.

Step-By-Step Cooking Instructions

Preheat and Prepare

• Preheat your oven to 350°F (175°C).
• Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.

Mix the Dry Ingredients

• In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Make sure everything is evenly combined before adding the wet ingredients.

Add the Wet Ingredients

• Add the milk, vegetable oil, eggs, and vanilla extract to the bowl.
• Mix until just combined. The batter will be thick at this stage.

Stir in Boiling Water

• Slowly pour in the boiling water, stirring constantly.
• The batter will thin out, and that’s exactly what you want. This helps create the soft, moist crumb once baked.

Pour and Bake

• Divide the batter evenly between the prepared pans.
• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then remove and transfer to wire racks.

Wrap and Freeze (Optional for Extra Moisture)

• For maximum moisture and easier frosting, wrap the warm cake layers in plastic wrap and place in the freezer for 30 minutes.
• This traps the steam and helps keep the cake ultra-tender.

Make the Frosting

• In a large bowl, beat the softened butter with an electric mixer until smooth.
• Add the cocoa powder and beat until fully incorporated.
• Gradually add powdered sugar, alternating with the milk, until the frosting reaches your desired consistency.
• Stir in vanilla and a pinch of salt.

Assemble and Frost

• If the cake layers are frozen, allow them to thaw slightly so they’re firm but not icy.
• Place one layer on your serving plate. Spread a generous layer of frosting on top.
• Add the second cake layer and frost the top and sides.
• For a clean finish, use a bench scraper or offset spatula to smooth out the edges.

How to Serve

Serve this cake in thick slices for maximum satisfaction. Here are a few ways to enjoy it:

• Serve slightly warm with a scoop of vanilla ice cream.
• Add fresh berries like raspberries or strawberries for contrast.
• Dust with cocoa powder or powdered sugar for a bakery-style finish.
• Sprinkle mini chocolate chips or chopped nuts on top for extra texture.

Pairing Suggestions

Drinks to Pair

• Cold milk is a classic and brings out the richness of the cake.
• Try pairing it with hot chocolate for an extra indulgent treat.
• A smooth cup of black coffee balances the sweetness beautifully.

Side Treats

• Serve with chocolate-dipped fruit or a small fruit salad for contrast.
• Add a dollop of whipped cream for extra creaminess without extra effort.

Storage, Freezing & Reheating Instructions

Room Temperature

• Store the frosted cake in a cake container at room temp for up to 3 days.

Refrigeration

• Keeps well for up to 5 days. Let it come to room temperature before serving for the best texture.

Freezing

• Freeze unfrosted cake layers wrapped tightly in plastic and foil for up to 3 months.
• Frosted cake can be frozen whole or in slices. Freeze until solid, wrap tightly, and store up to 2 months.

Reheating

• Warm individual slices in the microwave for 10–15 seconds for a just-baked feel.

Common Mistakes to Avoid

• Overmixing the batter: This can make the cake dense and chewy. Mix just until ingredients are combined.
• Using cold ingredients: Room temperature eggs and milk help the batter come together more smoothly.
• Skipping the boiling water: This step ensures the batter is thin enough for a moist texture.
• Frosting a warm cake: Always let your cake cool (or thaw slightly if frozen) before adding frosting.
• Not prepping pans properly: Grease and line with parchment to avoid sticking.

Pro Tips

• Freeze warm layers: This trick locks in steam and moisture, making the cake extra soft and easier to frost.
• Use a serrated knife: For clean slices, especially when the cake is cold.
• Add coffee instead of water: This deepens the chocolate flavor without making the cake taste like coffee.
• Chill the frosting: If your kitchen is warm, chill the frosting briefly to make it easier to work with.
• Level your cake layers: If your cakes dome while baking, level them with a serrated knife before stacking for a clean look.

Frequently Asked Questions (FAQs)

Can I use a different size pan?
Yes, this batter also works for a 9×13 pan. Bake for 35–40 minutes and check for doneness.

Can I use hot coffee instead of boiling water?
Absolutely. It intensifies the chocolate flavor beautifully.

Can I make this cake gluten-free?
Yes. Use a 1:1 gluten-free flour blend with xanthan gum for best results.

Can I make cupcakes instead?
Yes, this recipe yields about 24 cupcakes. Bake at 350°F for 18–22 minutes.

How far ahead can I make this?
You can bake and freeze the layers up to 2 weeks ahead. Frost the day you plan to serve.

Can I reduce the sugar?
You can slightly reduce the sugar in the cake or frosting, but it may affect the texture.

What if I don’t have cocoa powder?
Unfortunately, cocoa powder is essential here. Substitutes won’t give the same richness.

Why is my cake dry?
Overbaking is the most common culprit. Check your oven temperature with an oven thermometer.

Can I add mix-ins?
Yes! Chocolate chips, nuts, or a swirl of caramel or peanut butter work well.

Is this cake halal?
Yes, all ingredients are halal. Just ensure your vanilla extract is alcohol-free if needed.

Conclusion & Call to Action

This homemade chocolate cake with chocolate frosting is the kind of recipe that brings people together. Whether you’re celebrating a birthday, baking with kids on a rainy day, or simply treating yourself after a long week, this cake delivers every single time. It’s rich, fudgy, moist, and so satisfying—and the best part is, it’s made from simple ingredients with love.

I hope you give this recipe a try and enjoy it as much as we do in our home. Don’t forget to leave a comment below with how it turned out for you. And if you’re on Instagram, snap a photo and tag me—I love seeing your baking adventures!

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