- This Classic Chocolate Cake recipe is delicious, moist, and perfect for any chocolate lover! Made with simple ingredients and a chocolate frosting, this cake is always a hit
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Why you'll love this recipe
- This classic chocolate cake has layers of rich and moist chocolate flavors for a wonderful homemade cake.
- Our simple chocolate cake recipe is topped with a sweet and creamy chocolate frosting.
- This layered chocolate cake is perfect for holidays and birthdays.
Ingredient List
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Cake Ingredients
- unsalted butter, room temperature
- water
- large eggs
- sour cream
- pure vanilla extract
- all-purpose flour
- granulated white sugar
- light brown sugar
- unsweetened cocoa powder
- baking soda
- baking powder
- salt
Frosting Ingredients
- unsalted butter, room temperature
- unsweetened chocolate
- confectioners sugar
- pure vanilla extract
- whole milk
Equipment
- 9-inch round cake pan
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- 7" small saucepan
- Whisk
- Hand Mixer
- Cooling Racks
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat oven to 350°F/177°C. Grease two 9-inch round cake pans. Set aside.
- Melt butter and water.
- Whisk eggs, sour cream, and vanilla extract until well combined.
- Whisk together all-purpose flour, sugar, light brown sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
- Slowly add the butter mixture to the dry mix until just combined. Add in sour cream.
- Divide batter between the 2 prepared cake pans. Bake in the preheated oven for 30-35 minutes.
How to Make Chocolate Frosting
- Microwave butter and unsweetened chocolate. Set aside.
- Combine confectioners' sugar, vanilla extract, and the chocolate mixture.
- Add half of the milk and continue mixing, adding more milk if needed to reach frosting consistency.
- Frost the cooled cake. Slice and enjoy.
Make-ahead, storage, and freezer tips
Storage - This cake can be stored at room temperature in a cake saver for up to three days.
Freezer Instructions: The chocolate cake can be made ahead and frozen for up to 3 months. Wrap well in plastic or place in freezer-safe bags for up to 3 months.
Defrost in the refrigerator overnight. Then frost the cake.
Eileen's Tips for Success
- For the best results, take care to measure the ingredients correctly.
- Use high-quality ingredients for the best flavor.
- Room temperature ingredients will help to give the best results.
Frequently Asked Questions
Is chocolate cake better with oil or butter?
I like to use butter because it gives the cake a rich flavor.
What is the best way to measure flour?
I recommend measuring flour by weight for the most accurate results. No kitchen scale, use the spoon and level method.
Use a spoon to lightly scoop the flour into a measuring cup. Do not pack the flour into the measuring cup.
Use a spoon to lightly scoop the flour into a measuring cup. Do not pack the flour into the measuring cup.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Chocolate Frosting: Use different types of chocolate for the frosting. I like to use milk chocolate or dark chocolate.
- Additional Flavor: If you want a more intense chocolate flavor, use espresso powder in the cake batter.
- Extracts: For a festive twist, add peppermint extract to the frosting.
- Water: Substitute coffee for the water for a rich flavor.
Serving Suggestions
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- Chocolate Peppermint Layer Cake
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- Check out all our desserts here.
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Classic Chocolate Cake Recipe
Enjoy an easy Chocolate Layer Cake recipe for moist and decadently delicious chocolate cake with an easy homemade chocolate frosting. Great for any occasion.
Equipment
Ingredients
Instructions
How to make the cake
- Preheat oven to 350°F/177°C. Grease two 9-inch round cake pans with either extra unsalted butter or baking spray . Set aside.
- In a small pan over medium heat melt ¾ cup unsalted butter with 1 cup water, set aside.
- In a small mixing bowl, make the sour cream mixture by whisk together 3 large eggs, ⅓ cup sour cream , and 1 teaspoon pure vanilla extract until well combined.
- In a large mixing bowl whisk together 2 cups all-purpose flour , 1½ cups granulated sugar, ½ cup light brown sugar, ¾ cup unsweetened cocoa powder, 1½ teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon kosher salt.
- Using an electric hand mixer with beaters attached on low speed, slowly add the butter mixture to the dry mix until just combined, do not over mix.
- Once just combined add in the sour cream mixture.
- Equally divide the batter between the 2 prepared cake pans and bake in the preheated oven for 30-35 minutes. A toothpick can be inserted in the center of the cakes and come out clean when cakes are done baking.
- Cool cakes in the pans for about 15-20 minutes.
- Run a knife along the edge and invert them out onto cooling racks. Let cool completely before frosting.
How to make the frosting
- While cakes are cooling, make the frosting. To make the chocolate mixture, in a medium microwave safe bowl melt 1 cup unsalted butter and 6 ounces unsweetened chocolate. Set aside.
- In a large mixing bowl add 4 cups confectioners sugar1 teaspoon pure vanilla extract, and the chocolate mixture. Whip with an electric hand mixer with beaters attached until well combined.
- Add in half of the ¾ cup whole milk (6 Tablesoons) milk and continue mixing, adding more milk if needed to reach frosting consistency.
- Frost the cooled cake. Slice and enjoy.
Nutrition
Notes
Be sure to check Eileen's Tips and FAQs above for important tips and questions that help make a delicious recipe.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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