Make this Chocolate Cake from Scratch when you need an easy dessert! No matter if it’s for a birthday, family gathering, after-school treat, or on days when only chocolate will do!

chocolate cake from scratch on a white plate with a fork

Originally published on OurZestyLife

Why This Cake Takes the Cake

It’s a rich, moist cake with the best chocolate flavor and a tender crumb that practically melts in your mouth.
It’s a great last minute dessert because most of the ingredients are probably already sitting in your pantry and refrigerator.
This is a beginner friendly recipe that does not need any complicated steps. If you can whisk ingredients together, you can make this cake!
Homemade chocolate cake makes the perfect base for any frosting! From classic chocolate buttercream to cream cheese frosting, this cake pairs well with almost anything.

Simple Staples, Chocolate Magic

baking powder, butter, egg, sugar, milk, flour, vanilla, cocoa, espresso powder, salt, and baking soda assembled to make chocolate cake from scratch

Cocoa Powder: This is where the rich chocolate flavor comes from. Use unsweetened cocoa powder for the best results.
Sugar: Sweetens the cake and helps to keep it moist.
Espresso Powder: Don’t worry, it won’t make the cake taste like coffee. Optional, but I love using it because it helps enhance the chocolate flavor.
Vinegar and Milk: Together they create a quick homemade buttermilk substitute that helps keep the cake soft and tender.
Butter: Adds richness and a classic homemade flavor that pairs beautifully with chocolate.
Boiling Water: This simple step helps bloom the cocoa powder, bringing out more chocolate flavor while creating an incredibly moist cake.

How To Make Homemade Chocolate Cake

Whisk dry ingredients and wet ingredients in a separate bowls.
Combine the two mixtures.
Whisk boiling water in until the batter is smooth.
Pour into the prepared pan and bake (as directed below).

process to make chocolate cake from scratch, wet ingredients in one bowl and dry ingredients in another bowl

chocolate cake from scratch batter in a mixing bowl

Little Tricks for Big Chocolate Flavor

Measure Flour The Right Way: Too much flour can create a dense texture. Whisk flour first, sprinkle into the measuring cup, then level it off instead of scooping directly from the bag.
Expect Batter To Be Thin: The batter will seem unusually thin after adding the boiling water. That’s exactly how it should look.
Check Early: Every oven bakes a little differently. Start checking for doneness around the 30 minute mark.
Let It Cool Completely: Warm cake and frosting don’t mix well. Allow the cake to cool fully before decorating.

FAQs

Can I make cupcakes instead?

Yes. Divide the batter among lined muffin tins and bake until a toothpick inserted in the center comes out clean.

Can I make this cake ahead of time?

Absolutely. In fact, the flavor and texture improves by the next day.

Ways to top this homemade cake?

Chocolate buttercream
Vanilla buttercream
Chocolate ganache
Cream cheese frosting
Whipped cream and berries
A simple dusting of powdered sugar

chocolate cake from scratch with frosting and crushed peanuts on it, with a slice on the side

Keeping Every Crumb Fresh

Store covered at room temperature for up to 3 days.
Refrigerate, tightly covered, for up to 5 days. This cake tastes best at room temperature, so leave cake on the counter at least an hour.
Wrap individual slices or the entire unfrosted cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

chocolate cake from scratch on a white plate with a fork full in front

Cakes or Cupcakes? Why Not Both?

I hope you love this chocolate cake from scratch as much as my family does! Leave a comment and rating below.

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Chocolate Cake From Scratch

Donnalea

Servings

Prep 15

Cook 30

Cool 1

Total 1 45

Print Pin

Equipment

mixing bowl
9×9 inch pan
whisk

Ingredients

1½ cups sugar
1½ cups flour
½ cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
1 teaspoon vanilla
¾ cup milk
1 Tablespoon vinegar
⅓ cup butter melted
¾ cup boiling water
1 teaspoon espresso powder

Instructions

Preheat oven to 350˚F. Grease and line 9×9 inch pan with parchment paper.
In a medium bowl, mix together the 1½ cups flour, ½ cup cocoa, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt and 1 teaspoon espresso powder.
In a medium bowl melt ⅓ cup butter until soft, add 1½ cups sugar and whisk well. Add 1 egg and 1 teaspoon vanilla, and whisk again.
In a measuring cup, add 1 Tablespoon vinegar to ¾ cup milk. Add to egg mixture.
Pour liquid ingredients into dry ingredients. Mix together. Add ¾ cup boiling water to mixture and blend with a whisk until well combined.
Pour into prepared pan. The batter will be thin.
Bake for 30 to 35 minutes. Cool on a wire rack.

Notes

Store for 3 days at room temp, or for up to 5 days in the refrigerator covered with plastic wrap or in an airtight container.

Nutrition

Calories: 167kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 208mgPotassium: 79mgFiber: 1gSugar: 19gVitamin A: 154IUCalcium: 38mgIron: 1mg

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