Print

Homemade Chocolate Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 8 reviews

A classic homemade chocolate cake recipe featuring a moist, rich chocolate batter made from scratch and baked to perfection. This cake is an excellent choice for celebrations or a decadent treat, finished with a dusting of confectioners’ sugar or your favorite frosting.

Ingredients

Wet Ingredients

  • 2/3 cup butter, softened
  • 3 large eggs, room temperature
  • 1-1/3 cups 2% milk

Dry Ingredients

  • 1-2/3 cups sugar
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt

Topping

  • Confectioners’ sugar or favorite frosting

Instructions

  1. Beat the butter, sugar and eggs: Preheat your oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until the mixture is light and fluffy, about five to seven minutes. Then add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl to ensure all ingredients are well combined.
  2. Make the batter: In a separate bowl, whisk together the all-purpose flour, baking cocoa, baking soda, and salt until evenly mixed. Gradually add the dry ingredient mixture to the creamed butter, sugar, and eggs, alternating with the 2% milk. Begin and end with the dry ingredients for a stable batter: add half the dry ingredients, mix well, then add all the milk, mix again, and finally add the remaining dry ingredients. Beat the mixture after each addition until smooth and homogeneous.
  3. Add the batter to the pan: Grease and flour a 13×9-inch baking pan. Pour the prepared chocolate cake batter evenly into the pan, smoothing the top if needed.
  4. Bake the cake: Place the baking pan into the preheated oven and bake for 35 to 40 minutes. To check for doneness, insert a toothpick or cake tester into the center of the cake; it should come out clean or with just a few moist crumbs. Start testing at 35 minutes to avoid overbaking.
  5. Cool and decorate: Remove the cake from the oven and allow it to cool completely on a wire rack. Once the cake has reached room temperature, dust the top with confectioners’ sugar or spread your favorite frosting evenly over the surface before serving.

Notes

  • Room temperature eggs help create a lighter and more even cake.
  • Starting and ending with dry ingredients when mixing creates a stable batter and ensures proper texture.
  • Use a toothpick test to avoid underbaking or overbaking; the cake should not be wet inside.
  • A 13×9-inch pan size is recommended to achieve the proper cake thickness and baking time.
  • Feel free to customize with your preferred frosting or toppings for added flavor and presentation.

Find it online: https://cookedbysarah.com/homemade-chocolate-cake-recipe/