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chocolate cake recipe, made from scratch chocolate cake

Chocolate Cake Recipe

We love Chocolate Cake in this house. It is one of my favorite type of cakes to make and is my husbands favorite to eat. I have made a ton of chocolate cakes from scratch. This recipe is my absolute favorite and my go to chocolate cake recipe.

There is just something about a Cake being beautifully displayed in the kitchen! I have always wanted a glass cake stand and just never got around to buying one. I have no idea why, it was just something I really wanted but didn’t need.

chocolate cake recipe. made from scratch chocolate cake

Before I found my glass cake stand I usually just used a cake storage container. You could not see the cake when you put the lid on it. What fun is that! I finally bought one after finding one at a garage sale and I only paid $5.00 for it! I don’t even know where that old plastic cake storage container is anymore. My cakes are always on display in my glass stand now that I have one.

I came across this one on Amazon and have added it to my Christmas list! I love the wood and glass look and since I already have a taller one I thought I would like this one as well.

I like the idea of storing all kinds of pretty baked goods in a glass cake stand. It reminds me of a bakery I guess. I would like to imagine, in my own bakery, I would have glass cake stands with goodies all over the place. Of course I will have chocolate cake on the menu!

My Sister in Law in California is the Ultimate cake baker and her chocolate cake is awesome! I am pretty sure she is the ultimate baker period. She definitely says the type of cocoa makes all the difference in the world. I usually use Hershey’s Cocoa but I am always picking up a different brand if I see one to try out the flavor.

I use this chocolate cake as my base to a lot of my chocolate cake recipes. Check out my Berry Chocolate Cake Recipe that uses this same cake recipe but jazzed up with berries and a berry glaze in the middle.

The Best Chocolate Cake

This cake recipe calls for coffee which makes it have a richer chocolate taste. I know, I know Coffee in Chocolate cake, YES. I was hesitant the first time too, but try it! You do not have to use coffee if you do not want to. Instead you can just use water where it calls for the coffee.

We use our favorite coffee flavor that we find at Sprouts, Chocolate Caramel Brownie! I know, it is AMAZING! You can use whatever flavor tjhough, get creative and experiment. Different coffee flavors can add an extra flavor to your cake for example Hazelnut Coffee, just a hint of hazelnut to your cake – mmmm.

Set you butter out now for the homemade chocolate icing!

Chocolate Cake Recipe: 

  • 2 cups of sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cups cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup of milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup coffee or water (we always have chocolate caramel brownie coffee you can use any kind of coffee flavor if you would like)

Directions for Cake: Heat oven to 350 degrees. Butter and flour two 9 inch round baking pans, you can also just use cooking spray. Combine all dry ingredients in a mixing bowl and combine. Add eggs, milk, oil and vanilla; beat for 2 minutes. If you are using a stand mixer I would not in this next step, just use a spatula or large wooden spoon to mix in coffee. Stir in coffee, batter will be super runny, it is OK I promise.  Pour evenly into two 9 inch greased pans. Bake for 30-35 minutes or until wooden toothpick entered in center comes out clean. Cool for 10 minutes then remove and set on wire racks to cool completely.

Chocolate Frosting 

  • 1/2 (1 stick) of butter Room temperature
  • 2/3 cup cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Chocolate Frosting: Beat room temperature butter and cocoa until combined. Alternately add powder sugar and milk beating until icing is nice and fluffy. Add more milk if needed thin out or powder sugar to thicken up icing more. Add in vanilla extract. Makes about 2 cups of frosting.

Assembling your cake: Once cake has cooled completely (must be cooled completely or will melt and affect your cake layers) and your frosting is made, cut tops of cake if needed so they are flat (a lot of people do this I never do, I do not mind rounded cakes they taste the same as perfectly flat round cakes). Add first cake layer to a cake stand or the cake container you will be storing your cake in. Drop spoonfuls of icing onto cake and frost.  Add second layer of cake, frost top and all sides.


Storing: If you have any left that is. I store my cake in the fridge because my kitchen stays hot (constant sun all day). When we want to eat some I set it out for a bit but it is just as good cold too.

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