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5.0 from 828 votes

Easy Chocolate Cake Recipe

Our easy chocolate cake recipe is topped with a delicious chocolate frosting and is made with pantry staples.

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
10 mins
Total Time
50 mins
Servings: 12
Calories: 562 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all purpose flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup boiling water
Chocolate Frosting
  • ½ cup Butter, softened
  • ½ cup cocoa powder
  • 4 cups Powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 6-8 tablespoons half and half

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line two 9-inch round pans with parchment paper and spray with non-stick spray.
  2. Whisk the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
  3. Whisk in the milk, oil, eggs, and vanilla till smooth. Stir in the boiling water, mixing until smooth.
  4. Divide the batter evenly between the two pans. Bake at 350°F for 30-35 minutes or till a toothpick inserted in the center comes out clean.
  5. Cool for 10 minutes in the pans, then invert onto cooling racks. Cool completely.
Frosting
  1. Beat all ingredients in a bowl until smooth, adding enough half and half to get a spreadable consistency.
  2. Place one cake on a cake stand or serving tray. Spread about one cup of frosting on the top. Place the other cake on top. Frost the sides and top of the cake with the remaining frosting.
  3. Serve immediately or cover and let sit overnight.

Notes

  • Turn this cake into cupcakes! Just add cupcake liners to a muffin tin and fill to about 2/3 full. Bake at 350 for 17-19 minutes. Makes about 24-30 cupcakes.
  • Store frosted cake. Cover and store the cake on the counter for 4-5 days. Once cut, press a piece of plastic wrap directly onto the exposed cake, or cover it with more frosting to prevent drying out. Store for 3-4 days at room temperature.  
  • Freeze frosted cake. Place the frosted cake in the freezer for 4-5 hours, or until the frosting is solid. Wrap it tightly with plastic wrap and then again with aluminum foil for 4-6 weeks. Unwrap the plastic wrap, recover it lightly with the foil, and allow the cake to thaw. 

Nutrition Information

Calories 562kcal (28%) Carbohydrates 96g (32%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 7g (35%) Cholesterol 50mg (17%) Sodium 449mg (19%) Potassium 289mg (8%) Fiber 3g (12%) Sugar 74g (148%) Vitamin A 320IU (6%) Calcium 89mg (9%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 562

% Daily Value*

Calories 562kcal 28%
Carbohydrates 96g 32%
Protein 5g 10%
Fat 20g 31%
Saturated Fat 7g 35%
Cholesterol 50mg 17%
Sodium 449mg 19%
Potassium 289mg 6%
Fiber 3g 12%
Sugar 74g 148%
Vitamin A 320IU 6%
Calcium 89mg 9%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.