Super Easy Chocolate Cake & Frosting Recipe
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The perfect combination of a moist, decadent, and chocolaty cake paired with a creamy, super easy chocolate frosting results in this Super Easy Chocolate Cake Recipe with the Best Chocolate Frosting. No more searching for the perfect dessert to enjoy at your next celebration or simply to satisfy your sweet ‘chocoholic’ tooth.
What’s more, you’ll definitely enjoy how easy this cake and frosting is to make! Let’s get started! More chocolate? 75 Heavenly Chocolate Dessert Recipes and Chocolate Lasagna Layered Dessert are calling your name too!
Why We Love This Super Easy Chocolate Cake Recipe!
- Best chocolate cake experience ever!
- Our easy-to-follow recipe for dark, gooey chocolate cake with super creamy chocolate frosting will have your mouth watering and your friends begging for more.
- We guarantee that this is the ultimate way to satisfy that intense chocolate craving!
- You can expect to learn the secrets to making heavenly chocolate cake with a delicious, creamy frosting.
- You can switch out the granulated sugar for Erythritol, monk fruit sugar
easily when it comes to granulated sugar and confectioners’ sugar! - Make this cake gluten free easily with King Arthur or Bob’s Red Mill gluten free flour! We’ll provide step-by-step instructions for making the batter and frosting and tips!
- Perfect with a huge glass of cold milk!
easily when it comes to granulated sugar and confectioners’ sugar!
Ingredients You Need For Super Easy Chocolate Cake Recipe
- granulated sugar or healthy sugar like Lakanto Monk Fruit Sweetener, or coconut sugar
- all-purpose flour, or gluten free flour , like King Arthurs
- HERSHEY’S Cocoa
- baking powder
- baking soda
- salt
- eggs
- milk or non-dairy milk
- vegetable oil
- vanilla extract
- boiling water
Healthier Options for Our Easy Chocolate Cake Recipe
- For a healthier option: You can switch out the granulated sugar for Erythritol, monk fruit sugar easily when it comes to granulated sugar and confectioners’ sugar!
- Gluten free option? Use King Arthur or Bob’s Red Mill gluten free flour!
Ingredients You Need for Super Easy Chocolate Frosting Recipe
- softened butter
- HERSHEY’S Cocoa
- powdered sugar
- vanilla extract
- milk of choice or cream
How to Make Best & Easy Chocolate Cake Recipe
- Heat oven to 350°F. Grease and flour two 8 or 9-inch round baking pans, or use Baker’s Joy, it’s the best!
- Boil water in microwave for 2-3 minutes while you are making the cake.
- In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt until well combined.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and whisk well to combine until smooth and lump-free for about 30 seconds.
- If water cools down, renuke and then pour boiling water into batter, mixing well with whisk. Cake batter will be thin.
- Pour batter into prepared pans and bake for 35-40 minutes for an 8-inch pan and 30-35 minutes for 9-inch pan or until a wooden skewer inserted into the center comes out clean.
- Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.
, or use 
, it’s the best!Cake Pan Variations
Bake all variations in preheated 350°F oven.
- One Pan Cake: Grease and flour 9×13-inch baking pan. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely before frosting.
- Three Layer Cake: Grease and flour three 8-inch round baking pans. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.
- Bundt Cake: Grease and flour 12-cup fluted tube pan. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely before frosting.
- Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely before frosting.
How to Make Super Easy Chocolate Frosting
- Using mixer, whip softened butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency.
- Scrape sides and bottom of bowl and whip until light, fluffy and smooth, 1-2 minutes. Frosts 1-8 or 9 inch round layered cakes, a 9×13 pan or 24 cupcakes.
, whip softened butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. 
Easy Cake Tips & Assembling
- Make sure the cake is fully baked before removing it from the oven or or test with a wooden skewer inserted into the center comes out clean.
- Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- Place a dab or two of frosting on the cake plate so the cake doesn’t slide as a precaution.
- I found this cake to be super moist and I was afraid it may stick to the wire racks, so I turned each cake out onto parchment paper with a baking sheet underneath. Then I covered them back with the cake pans they were baked in so they could continually keep cooling, while holding in the moisture so they didn’t dry out. That way, when it came time to frost the cake, I could easily flip it upright into my hand, and then use both hands to place it on the cake stand without it sticking, like it would with the baking wire racks.
- Frost the first layer, then top it with the second layer of cake and frost the whole cake!
- Add sprinkles for a fun celebration, candies, grated chocolate, chocolate curls or just frost the middle and the top!
- See Storing Chocolate Cake how to prep cakes before frosting and times below. Since the cakes have to bake and cool, this takes up some time. You may opt to bake the cakes one day and frost the next and serve!
to cool completely before frosting.
, so I turned each cake out onto 
for a fun celebration, candies, grated chocolate, chocolate curls or just frost the middle and the top!
Chocolate Frosting Tips
- If frosting is too thick, slowly mix in a little more milk to get the consistency you want.
- If frosting is too thin, mix in a little extra powdered sugar to get the consistency you want.
- Use an offset spatula to frost the cake and if you have a cake turntable, that works amazingly for easier frosting.
to frost the cake and if you have a 
, that works amazingly for easier frosting.
Storing Easy Chocolate Cake
- Room Temperature: This frosted cake can be kept, covered, at room temperature for up to 4 days.
- Prepping Unfrosted Cake Layers to Frost Later: Store wrapped in plastic wrap at room temperature for 1 day. You can also store the cake wrapped in plastic wrap in the refrigerator for up to 3 days.
- Freezer: For longer storage, keep the cake layers wrapped in plastic wrap and then wrapped in aluminum foil and placed in a resealable freezer bag for up to 1 month in the freezer. Thaw in the refrigerator overnight before frosting and serving.
Making and baking this super delish easy chocolate cake recipe from scratch is way easier than you think it it would be, so give it a try when you want to impress!
You’ll be pleasantly surprised and watch your friends and family come back for seconds! This is the perfect cake for sharing, so let’s have some chocolate cake!
You may enjoy our other Super-Moist Chocolate Cake, Super-Moist Vanilla with Cake Vanilla Buttercream and this Strawberry Dream Cake too!
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Super Easy Chocolate Cake Recipe with Super Easy Chocolate Frosting
The perfect combination of a moist, decadent, and chocolaty cake paired with a creamy, super easy chocolate frosting results in the Best Chocolate Cake Recipe with Super Easy Chocolate Frosting. No more searching for the perfect dessert to enjoy at your next celebration or simply to satisfy your sweet 'chocoholic' tooth
Ingredients
Best Ever Chocolate Cake Recipe
- 2 cups granulated sugar or healthy sugar like Lakanto or coconut sugar
- 1 - ¾ cups all-purpose flour or gluten free flour, like King Arthurs
- ¾ cup HERSHEY'S Cocoa
- 1 - ½ teaspoons baking powder
- 1 - ½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk of choice
- ½ cup vegetable oil or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Super Easy Chocolate Frosting
- 1 cup butter softened
- ½ cup HERSHEY'S Cocoa
- 5 cups powdered sugar use Lakanto for sugar free healthy confectioners' sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk of choice or cream
Instructions
Super Easy Chocolate Cake Recipe
- Heat oven to 350°F. Grease and flour two 8 or 9-inch round baking pans, or use Baker’s Joy, it’s the best!
- Boil water in microwave for 2-3 minutes while you are making the cake.
- In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt until well combined.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and whisk well to combine until smooth and lumpfree for about 30 seconds.
- If boiling water cools down, renuke and then pour boiling water into batter, mixing well with whisk. Cake batter will be thin.
- Pour batter into prepared pans and bake for 35-40 minutes for an 8-inch pan and 30-35 minutes for 9-inch pan or until a wooden skewer inserted into the center comes out clean.
- Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Super Easy Chocolate Frosting
- Using mixer, whip softened butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency.
- Scrape sides and bottom of bowl and whip until light, fluffy and smooth, 1-2 minutes. Frosts 1-8 or 9 inch round layered cake or 24 cupcakes.
- If frosting is too thick, slowly add a little more milk to get the consistency you want.
- If frosting is too thin, add a little extra powdered sugar to get the consistency you want.
Notes
- For a healthier option: You can switch out the granulated sugar for Erythritol, monk fruit sugar easily when it comes to granulated sugar and confectioners' sugar!
- Gluten free option? Use King Arthur or Bob's Red Mill gluten free flour!
, One Pan Cake: Grease and flour 9x13-inch baking pan. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely before frosting.
Three Layer Cake: Grease and flour three 8-inch round baking pans. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.
Bundt Cake: Grease and flour 12-cup fluted tube pan. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely before frosting.
Cupcakes: Line muffin cups (2-½ inches in diameter) with paper bake cups. Fill cups ⅔ full with batter. Bake 22 to 25 minutes. Cool completely before frosting.
Tried This Recipe?Let us know how it was by commenting below!
