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–+ servings
Slice of easy chocolate cake on a small plate.
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Easy Chocolate Cake

This easy chocolate cake is rich, moist, deeply chocolatey, and topped with a fluffy homemade chocolate buttercream.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 Slices
Calories 498kcal

Equipment

  • mixing bowls
  • Whisk
  • Electric mixer
  • 9x13-inch baking pan

Ingredients

For the Cake

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • ¾ cup unsweetened cocoa powder sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot tap water

For the Chocolate Buttercream Frosting

  • 1 cup butter softened
  • 4 cups powdered sugar
  • 4 tablespoons milk
  • ½ cup unsweetened cocoa powder sifted
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F. Grease a 9x13-inch baking pan with non-stick cooking spray and set aside.
  • In a large bowl, whisk together flour, sugars, cocoa powder, baking powder, baking soda, and salt.
  • In a medium bowl, whisk the eggs, then add milk, vegetable oil, and vanilla extract. Mix until combined.
  • Pour the wet ingredients into the dry ingredients and stir until combined.
  • Add the hot water and whisk until the batter is smooth.
  • Pour batter into the prepared pan.
  • Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool completely before frosting.
  • In a large bowl, beat butter with an electric mixer until smooth and creamy.
  • Add powdered sugar one cup at a time, alternating with 1 tablespoon of milk, beating until smooth after each addition.
  • Add cocoa powder and vanilla extract.
  • Beat until light and fluffy.
  • Spread frosting evenly over the cooled cake.
  • Slice and serve.

Notes

  • For the frosting, salted butter can be used; unsalted butter works as well.
  • Whole milk is recommended for both cake and frosting for best richness, but lower-fat milk may be substituted.
  • Pan options & bake times:
    • 2 (8-inch) round pans: 30–35 minutes
    • 2 (9-inch) round pans: 25–30 minutes
    • Cupcakes (24): 15–20 minutes
    • Bundt pan: 40–45 minutes (grease generously with baking spray)

Nutrition

Serving: 1Slice | Calories: 498kcal | Carbohydrates: 96g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 377mg | Potassium: 258mg | Fiber: 4g | Sugar: 76g | Vitamin A: 114IU | Calcium: 137mg | Iron: 2mg