Name: Homemade Chocolate Cake – The Only Chocolate Cake Recipe You'll Ever Need
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 and 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 and 1/2 teaspoons baking soda; 1 and 1/2 teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot water (or freshly brewed hot coffee for depth)

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Let’s be honest—we’ve all had those days where only a homemade chocolate cake will fix the mood. This chocolate cake recipe is my go-to when I want something rich, comforting, and unapologetically chocolaty. And the best part? No fussy equipment, no hard-to-pronounce ingredients—just classic goodness. You mix everything in one bowl (less cleanup, more cake), and it bakes up into a soft, tender crumb that practically hugs your fork. Whether you’re baking for a birthday, a breakup, or just a boring Tuesday, this simple chocolate cake recipe steps up. It’s that milk chocolate cake recipe you’ll come back to again and again, no matter how many others you try. Add a layer of strawberries for a strawberry chocolate cake recipe twist, or double the cocoa for a deep, dark double chocolate cake recipe situation. Either way, it works. I mean, who argues with chocolate? From the first time I baked it on a whim (out of procrastination, no less) to now, it’s never let me down. It’s forgiving, flexible, and, dare I say, a one bowl chocolate cake recipe you’ll probably memorize after a few tries. Even if your baking skills are more ‘I-own-a-microwave,’ you’ve got this. So, shall we cake?

1) Key Takeaways
2) Easy Homemade Chocolate Cake Recipe
3) Ingredients for Homemade Chocolate Cake
4) How to Make Homemade Chocolate Cake
5) Tips for Making Homemade Chocolate Cake
6) Making Homemade Chocolate Cake Ahead of Time
7) Storing Leftover Homemade Chocolate Cake
8) Try these Dessert recipes next!
9) Homemade Chocolate Cake
10) Nutrition

1) Key Takeaways

How do you make a rich chocolate cake with basic pantry ingredients?
Can you make a one bowl chocolate cake that still feels gourmet?
What’s the best way to keep chocolate cake soft and fluffy?
How do I turn this into a strawberry chocolate cake recipe or a double chocolate cake recipe?

2) Easy Homemade Chocolate Cake Recipe

If you’ve ever wanted a no-fuss chocolate cake recipe that doesn’t make you second-guess your entire pantry, this is it. No weird ingredients, no fancy mixers. You stir, you bake, you eat—simple as that. This one bowl chocolate cake recipe is your backup plan for every occasion from birthdays to breakups.

The crumb is soft, the flavor sits deep in that comforting cocoa zone, and each bite gives you just enough richness without feeling heavy. I make this on weekdays, holidays, and sometimes at midnight when I’m avoiding laundry. The best part? You can make this a milk chocolate cake recipe or a double chocolate cake recipe just by tweaking the cocoa or adding chocolate chips.

Need something a bit fancier? Add a few sliced strawberries between the layers and boom—it’s now your go-to strawberry chocolate cake recipe. That’s the kind of magic a good chocolate cake can pull off. It’s flexible and forgiving, which, let’s be honest, we all need more of in our lives.

3) Ingredients for Homemade Chocolate Cake

All-purpose flour: This gives your cake structure. Sift it if you’ve got the time, but if not, no one’s judging.

Unsweetened cocoa powder: This is where the rich chocolate flavor comes from. I use natural cocoa, but you can try Dutch-processed for a deeper tone.

Granulated sugar: Sweetens the deal and balances the bitterness of the cocoa. Don’t skimp.

Baking soda and baking powder: These give your cake its lift. That soft, fluffy texture? Thank these two.

Salt: Just a pinch to wake up all the other flavors. Skipping it makes the cake taste flat.

Eggs: They bind the ingredients and give the cake its richness. Use room temp eggs if you can.

Buttermilk: Adds tang and keeps the crumb tender. If you don’t have buttermilk, a mix of milk and lemon juice works too.

Vegetable oil: Makes the cake stay soft even after it cools. It’s the secret behind that perfect texture.

Vanilla extract: A small splash rounds out the flavor. Real vanilla, if you’ve got it, always wins.

Hot water or coffee: Pour it in last to bloom the cocoa. Coffee deepens the flavor without making the cake taste like your morning mug.

4) How to Make Homemade Chocolate Cake

Step 1. Heat your oven to 350°F. Grease two 9-inch round pans. Line the bottoms with parchment if you’re paranoid like me.

Step 2. In a big bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. No need to sift if you’re short on time.

Step 3. Crack in the eggs, pour in the buttermilk, oil, and vanilla. Stir until it looks smooth and silky. Lumps? Nope, not here.

Step 4. Carefully stir in the hot water or coffee. It’ll thin out the batter and deepen the flavor. Trust the process.

Step 5. Pour the batter into the pans evenly. Don’t eyeball it too much or you’ll end up with a lopsided cake. Been there.

Step 6. Bake for about 30 to 35 minutes. Check with a toothpick—it should come out with a few moist crumbs, not batter.

Step 7. Let the cakes cool in the pans for 10 minutes, then flip them onto a rack to cool completely. Frost only when cooled. Or don’t, and eat warm cake with a spoon. I won’t stop you.

5) Tips for Making Homemade Chocolate Cake

Use fresh baking soda and powder. Old leaveners mean flat cake, and no one wants to fake enthusiasm over that.

Room temperature ingredients mix better. Cold eggs straight from the fridge might work, but warm eggs mix smoother and help everything come together easier.

Don’t overmix the batter. Once everything’s in, stir just until it’s smooth. Overmixing leads to dense cake, and this chocolate cake recipe is meant to be soft, not rubbery.

Use parchment in your pans. I know it’s an extra step, but it saves your cake from sticking and saves your soul from cracking when it won’t come out clean.

6) Making Homemade Chocolate Cake Ahead of Time

You can bake the cake layers a day or two ahead. Let them cool, wrap them tightly in plastic, and store at room temp or freeze for longer keeping.

If you freeze them, stack them with parchment between layers and double wrap. Let thaw at room temp before frosting so your buttercream doesn’t slide off the sides like a sugar avalanche.

For an event, I usually bake two days ahead, freeze one night, and decorate the next morning. This chocolate cake recipe holds up like a champ and gets better with a rest.

7) Storing Leftover Homemade Chocolate Cake

Leftover cake stays good for three to four days if covered and stored at room temperature. Use a cake dome or an upside-down bowl if you’re like me and never buy the fancy covers.

If it’s hot where you are or your frosting is super soft, keep it in the fridge and bring it back to room temp before serving. Cold cake can taste dry, and we’re not here for that.

You can even freeze slices. Wrap them tight, freeze on a tray, then store in a bag. Cake on demand? Yes please.

8) Try these Dessert recipes next!

9) Homemade Chocolate Cake