I made this chocolate cake with chocolate buttercream because I wanted something simple, homemade, and deeply chocolatey. It came together easily, and the results were solid—a soft, rich HOMEMADE cake with just the right amount of frosting. It’s the kind of recipe I’ll come back to when I’m in the mood to go one step further than store-bought or box mixes.
Usually, I am a box mix’s #1 fan, but not today, devil’s food, not today. We’re going from-scratch!
I’m trying something new in the recipe card and steps below. The amounts are included along side the instructions. Let me know if this makes the recipe easier to follow for you!
Steps to make my chocolate cake with chocolate frosting
Steps to make my chocolate cake with chocolate frosting
Step 1: Combine your dry ingredients in the large bowl. Set aside.
1 ¾ cup all‑purpose flour, 2 cups granulated sugar, ¾ cup sifted unsweetened cocoa powder, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt
Step 2: In the medium bowl, whisk together your wets:
2 eggs, 1 cup milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract
Step 3: Add the wet ingredients to the dry in the larger bowl. Stir.
Step 4: Then mix in the 1 cup of hot water or hot coffee until smooth.
Step 5: Pour batter into your prepared 9×13 dish. Bake at 350F for 30 – 35 mins. Test the center with a toothpick or butter knife. Cool completely before frosting.
Step 6: Speaking of frosting: Cream 2 sticks of butter, then gradually add powdered sugar one cup at a time with a Tablespoon of milk at a time, until you’ve added 3 cups total powdered sugar and 4 Tablespoons of milk total.
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Step 7: Once incorporated, beat in ½ cup of cocoa powder, 1 teaspoon vanilla, and pinch of salt.
Step 8: Your frosting should look creamy with all cocoa incorporated here.
Step 9: Your cake is fully cooled, right? Of course it is. Start slathering on this homemade buttercream of JOY.
Step 10: Look at this frosted beauty. Wasn’t that easy?
Step 11: While I don’t recommend sharing this cake with anyone ever, if you MUST…
Tips for Success
- The wets: Hot water helps bloom the cocoa—don’t skip. For extra richness, replace the hot water with hot brewed coffee if you have it on hand.
- Sift cocoa powder to avoid lumps in cake and frosting. Cocoa powder is so fine that it clumps easily just from settling in the package.
- Don’t overmix—pause once batter is smooth.
- Room-temperature ingredients (eggs, milk, butter) emulsify better.
- Cool the cake completely before frosting to prevent melting.
- Adjust frosting if it’s too stiff by adding 1–2 T more milk
- Make ahead: Cake holds up 2 days at room temp but you can wrap tightly and refrigerate for 4 days or freeze up to three months. Frosting keeps 3 days refrigerated; bring to room temp before adding to cake.
- Pan sizes and cook times:
- (2) 8-inch round pans = bake for 30-35 minutes;
- (2) 9-inch round pans = bake for 25-30 minutes;
- (24) cupcake s= bake for 15-20 minutes;
- Bundt pan = bake for 40-45 minutes (generously grease the pan with baking spray or use butter and cocoa powder to dust)
Tools & Equipment
- 9×13‑inch baking pan (see Tips for other sizes)
- Nonstick cooking spray or extra butter
- Measuring cups and spoons
- Sifter
- Large and medium mixing bowls
- Electric hand mixer or stand mixer for frosting
- Rubber spatula for scraping the bowl
- Whisk
- Hot pads or a kitchen towel for heat safety
- Toothpick or butter knife for doneness check
Easy (But Still Homemade!) Chocolate Cake with Chocolate Buttercream Frosting
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Ingredients
Cake
- 1 ¾ cup all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot tap water OR hot brewed coffee
Frosting
- 1 cup butter softened
- 3 cups powdered sugar
- 4 tablespoons milk
- ½ cup unsweetened cocoa powder sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Cake
- Prep: Preheat oven to 350°F. Take eggs, milk, and butter out of the fridge so they come to room temp. Grease or spray a 9×13‑inch pan. Sift the cocoa powder. Set aside.
- In a large bowl, whisk together 1 ¾ cup all‑purpose flour, 2 cups granulated sugar, ¾ cup sifted unsweetened cocoa powder, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Set aside.
- In a medium bowl, whisk 2 eggs, 1 cup milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract until blended.
- Pour the wet mixture into the large bowl with dry ingredients, then stir until just combined.
- Add 1 cup of hot water OR hot coffee and whisk just until smooth. Batter will be runny.
- Pour into cake pan and bake 30–35 minutes, until a toothpick or knife edge comes out clean.
- Cool completely before frosting.
Frosting
- Prep: Set the tablespoon of milk and butter out to come to room temp if you haven’t already. Sift the cocoa powder.
- In a large mixing bowl, beat 1 cup softened butter until creamy.
- Add 1 cup of powdered sugar and 1 Tablespoon of milk at a time, beating until smooth. Repeat until all 3 cups of powdered sugar and all 4 Tablespoons of milk are incorporated.
- Add ½ cup sifted cocoa powder and 1 teaspoon vanilla extract, then beat until light and fluffy.
- Spread over the fully cooled cake.
The bottom line
This rich, moist chocolate cake, smothered in creamy chocolate buttercream, delivers pure chocolate cake bliss—no fuss, all reward. If you want an easy cake recipe made from scratch, this cake delivers. Make this chocolate birthday cake for someone special (like yourself!) or make this decadent dessert on any given weekday. It’s sure to please.
