The perfect classic chocolate cake. Moist, chocolatey, and loaded with creamy chocolate frosting. Perfect for birthdays or any occasion!
You might also like our rocky road Texas sheet cake, our classic Texas sheet cake, or our mini bundt cakes!
Watch our step by step video!
Every family needs a classic go-to chocolate cake recipe and this one is ours. I’ve talked about my love in previous posts for my yellowed, broken-down, cover-less, paperback Betty Crocker cookbook that my grandma gave me when I was 14. Over 27 years later and it’s still my go-to book for basic recipes. This chocolate cake recipe is an adaptation of the cocoa fudge cake in that cookbook, which is no longer in print.
Classic Chocolate Cake
This classic chocolate cake recipe has basic ingredients that you probably already have on hand and is frosted in a decadent chocolate frosting. I like this cake and frosting recipe because I don’t need baking chocolate or anything fancy. I make them with baking cocoa and the cake is rich and delicious and the frosting is chocolatey and creamy.
Chocolate Cocoa Cake Ingredients
- Milk + lemon juice: I don’t usually have buttermilk on hand so this is a great substitute. If you’d prefer to use buttermilk you can.
- Butter: I prefer using butter over Crisco or oil. I think it gives the best flavor for baked goods.
- Sugar: White sugar works great for baking cakes and balances out bitter cocoa.
- Eggs: For stability and richness.
- Vanilla: A splash of homemade vanilla extract for flavor.
- Baking Soda: Baking soda creates soft and airy baked goods.
- Salt: I typically use kosher salt for all of my baking, but you can use whatever you’d like.
- Flour: I always bake with all-purpose flour, but you can use cake flour too. If using cake flour, add an extra 1/4 cup.
- Cocoa Powder (Baking Cocoa): I’ve made this recipe with regular baking cocoa and Hershey’s Special Dark cocoa. Both are delicious, it just depends on what flavor you prefer! The photos shown here are from a cake baked with special dark cocoa.
Creamy Chocolate Frosting Ingredients
- Butter: Softened butter is beaten with the frosting ingredients for a creamy frosting. I always bake with salted butter, but you can use unsalted butter.
- Cocoa Powder: special dark or regular cocoa.
- Vanilla: Add a splash of vanilla for flavor.
- Milk: You can also use heavy cream. Start with 2 Tbsp. and add an additional teaspoon or two if needed to get the consistency you want.
How To Make A Classic Chocolate Cake
(scroll to the end for an easy-to-follow recipe card)
Step 1: Chocolate Cake Batter
If you don’t have buttermilk on hand you can combine milk and lemon juice. Mix the cake batter ingredients together and pour the batter into a prepared 9×13″ baking pan (scroll to the end of the post for baking times for different-sized baking pans).
Step 2: Bake the Cake
Bake the cake for 30-35 minutes then allow the cake to cool completely in the pan.
Step 3: Make Chocolate Frosting
Beat the chocolate frosting ingredients together. Spread frosting over cake then immediately add sprinkles, if desired.
This cake makes 12-24 servings. Store leftovers in the pan, covered with plastic to keep the slices fresh.
Classic Chocolate Cake With Chocolate Frosting Recipe
Classic Chocolate Cake With Chocolate Frosting
Ingredients
Chocolate Cake Batter
- 1 1/2 cups milk or buttermilk
- 2 Tbsp. lemon juice omit if using buttermilk
- 1/2 cup butter softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 2/3 cups baking cocoa regular or dark
Chocolate Frosting
- 1/2 cup butter softened
- 1/3 cup baking cocoa
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 Tbsp. milk
Instructions
- Preheat oven to 350 degrees.Grease a 9x13" baking pan (see notes for baking in different-sized cake pans).
- Combine milk and lemon juice in a small bowl. Set aside.
- Beat butter, sugar, eggs, and vanilla together until smooth.
- Add milk and beat until combined.
- Add baking soda, salt, baking cocoa, and flour. Beat on low for 30 seconds then on med-high for 3 minutes. Scrape sides with a rubber spatula, as necessary.
- Pour batter into the prepared baking pan. Bake for 30-35 minutes, or until a wooden pick inserted into the center comes out clean.
- Allow cake to cool completely.
- Beat frosting ingredients together. Spread over cake. Sprinkle with sprinkles, if desired.
Notes
- 9x13" pan: 30-35 minutes.
- 2 round pans: 25-30 minutes.
- Bundt pan: 40-45 minutes.
- Cupcakes: 18-20 minutes.
Nutrition
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