Classic Chocolate Cake

Updated: June 6, 2024, By Swasthi

This Classic Chocolate Cake is light, moist, rich and delicious that any chocolate lover is going to love it. If you are a beginner, learning to bake, my step by step photo guide and video will help you whip up an easy cake at home. Plus a bonus! I also share an easy buttercream frosting recipe that’s perfectly sweet, light and fluffy.

Classic Chocolate Cake



About Classic Chocolate Cake

You will be surprised to know this is a one bowl and one egg cake that just needs a whisk, no mixer needed except for the frosting. This is our family favorite and makes for a two layered – 6 inch cake that serves 4 to 6 people. Alternately you can make a single layer – 7 or 8 inch cake. It is stable enough to decorate for occasions and celebrations.

This tried and tested recipe is adapted from Hershey’s “perfectly chocolate” chocolate cake but scaled down to make for a 6 inch cake. During my early years of learning, I was in search of a perfect recipe that did not call for expert level skills to bake a basic cake. I tried out so many recipes but none yielded me as best as this.

It’s been so many years and I have not looked back for any other Classic chocolate cake because this is deeply chocolatey and satisfying with a perfect moist texture. More importantly, it is easy enough and can say it has only 2 steps. Stir in the dry ingredients and mix with the wet! I have also made cupcakes using the same and they are just mind-blowing and vanish in no time.

Ingredients you need

  • Flour – You will need all-purpose flour. I use organic or unbleached flour. The recipe works with fine wheat flour or pastry flour too. If using wheat flour, you will need additional liquid.
  • Cocoa powder – Use high quality unsweetened cocoa powder or cacao. Just note that cacao can taste more bitter than cocoa. I avoid using Dutch processed cocoa here because it requires adjusting the amounts of leavening agents.
  • Leavening agents – This recipe requires both baking powder and baking soda. They cannot be interchanged/ used one for the other. Avoid using baking powder with aluminum.
  • Vanilla Extract is used for flavor. You may replace it with a few drops of essence and it is important to note that essence and extract do not make 1:1 substitution. If using essence, use only a few drops. For additional flavor you may use ground cinnamon.
  • Sugar – Use organic cane sugar.
  • Egg – Use a large egg.
  • Milk – Use full fat milk
  • Oil – I use extra virgin organic coconut oil but any neutral oil should work the same way.
  • Boiling hot water – yes you read it right! We need boiling water to make the cake batter.
  • To Frost – Unsalted Butter, confectioners’ sugar or powdered sugar, Cocoa powder, Milk and Vanilla Extract are required for buttercream frosting.

You may like these similar recipes
Banana Cake
Butter Cake
Chocolate Sponge Cake
Biscuit Cake

Photo Guide

Step by step Photo Instructions

1. Preheat the oven to 175 C or 350 F for at least 15 mins. Grease and line 2 – 6 inch cake pans. You can also make a single layer cake in a 7 or 8 inch pan. You can also just grease and dust with some flour or cocoa.

Grease the cake pans

2. Place a sieve over a mixing bowl. Add flour.

Add flour

3. Add the rest of the dry ingredients – cocoa, baking powder, baking soda and salt. Sieve them all.

dry ingredients - cocoa, baking powder, baking soda and salt

4. Next add sugar.

add sugar

5. Mix everything very well until uniform. Make a well in the center.

mix

6. Heat half cup water in a pot. (Don’t add the water here). Meanwhile pour milk, egg, oil and vanilla to the dry ingredients.

Pour milk, egg, oil and vanilla

8. Whisk the wet ingredients first. Then whisk together wet and dry ingredients just until combined. Do not over mix.

Whisk the wet ingredients to make chocolate cake

9. You will have a slightly thick batter at this stage.

thick batter

10. Quickly pour the hot water to the batter. The water must be very hot.

pour the hot water

11. Immediately whisk the batter just until the water is absorbed and the batter looks uniform. Batter is very runny at this stage.

whisk the batter

12. Pour this to the pans. Tap the pan to the counter 2 to 3 times.

pour batter to pan to make classic chocolate cake

13. Bake for 28 to 30 mins or until the tester comes out clean. Please adjust the timing depending on the oven and pan sizes. If baking in a 7 inch pan you may need to bake up to 35 to 38 mins. Cool the pans on a wire rack for 10 mins.

Bake for 28 to 30 mins or until the tester comes out clean

14. Then invert to a cooling rack. Cool completely before frosting.

Cool completely before frosting

Frosting chocolate cake

15. Please follow the recipe card to make the frosting. I have shared below quick tips on how to frost the cake.

make the frosting for classic chocolate cake

16. Spread a tsp of frosting in the center of the cake board or cake stand. Place 4 parchment papers on all 4 sides such that they don’t touch the frosting. Place the cake on the parchment paper. The center of the cake has to be on the frosting that was spread. Begin to spread the frosting with a spatula. Even out for smooth surface. Place another cake and repeat the frosting. Then frost on the sides. Smoothen the sides as well with the spatula.

Spread a tsp of frosting in the center of the cake board

17. I just used some Choco chips and sprinkles on top. Then remove the parchment paper gently.

choco chips

Slice the classic chocolate cake.

Classic Chocolate Cake Recipe

The following tips will help you to adapt the recipe to different pan sizes.

Expert Tips

  • I have baked this cake in two 6 inch round pans as I do not prefer to cut my cake to layers. If you do not have 2 pans then you can bake it in a single 7 or 8 inch round pan. To make it a layered cake you will have to cut the cake to 2 layers and then frost.
  • This recipe cannot be halved but can be doubled to make a 2 or 3 layers 8 inch cake.
  • The recipe can be used to make 12 cupcakes.
  • Do adjust the baking time depending on the pan size used.
  • I have made chocolate buttercream frosting which needs a stand or hand mixer. If you do not have one, you can also beat the mixture using a whisk but it is a bit of arm work.
  • You can also make a simple chocolate ganache instead of buttercream frosting or spread some melted chocolate over the cake. This needs no mixer & you can bake the entire batter in a single pan.

Related Recipes

Recipe Card

Classic Chocolate Cake

Classic Chocolate Cake

4.99 from 102 votes
Make the best classic chocolate cake at home with this easiest recipe. It's moist, delicious and fast to bake.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings6 inch cake
AuthorSwasthi

Ingredients (US cup = 240ml )

  • ¾ cup + 2 tbsp flour (112 grams) (all-purpose flour or wheat flour)
  • ¼ cup + 2 tbsp cocoa powder (34 grams) (6 tbsps)
  • ½ tsp salt
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • 1 cup sugar (organic)

Wet ingredients

  • 1 egg
  • ½ cup milk
  • ¼ cup oil (4 tbsps) (I used virgin coconut oil)
  • 1 to 2 tsp vanilla extract or powder as needed
  • ½ cup boiling hot water

For chocolate buttercream frosting (optional)

  • ½ cup butter unsalted (soft but cold)
  • cup powdered sugar or confectioners sugar
  • 4 tbsp cocoa powder
  • tbsp milk or whipping cream
  • 1 tsp vanilla extract


Instructions

  • Grease and line 2 – 6 inch cake pans or 1 – 7 or 8 inch pan. Preheat the oven to 350 F – 175 C for at least 15 mins.
  • Sieve together flour, cocoa, salt, baking powder and baking soda to a mixing bowl. Stir in the sugar and mix until well combined.
  • Make a well in the center of the bowl. Pour egg, oil, vanilla extract & milk. Whisk together all the wet ingredients. Then mix wet and dry together until just combined and no lumps appear.
  • Pour boiling hot water and whisk until all the water is absorbed by the batter. The batter is runny at this stage. Pour this to the cake pans. Tap the pans gently twice to the counter. 
  • Bake for 28 to 30 mins or until the tester inserted comes out clean. Please adjust the timing as it varies from oven to oven.
  • Cool the cake in the pans on a wire rack for 10 mins. Invert to a cooling rack and cool completely before frosting.

Making chocolate buttercream frosting

  • Ensure butter is soft yet cold. Beat it until light & creamy for  2 mins. Then add the rest of the ingredients except milk. Beat until smooth, light and creamy. If the frosting is too thick add milk and beat. If it becomes runny, just add more powdered sugar.
  • Refrigerate for a while and spread on the cake. For more details watch the video. Refrigerate and use up the chocolate cake with in a week.


Notes

Ensure you use good quality cocoa and a flavorless or neutral oil.
This is a old recipe I shared in 2014, I updated with video & measurements in grams.
Recipe source : Hersheys

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Classic Chocolate Cake
Amount Per Serving
Calories 678 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g75%
Cholesterol 70mg23%
Sodium 513mg22%
Potassium 417mg12%
Carbohydrates 106g35%
Fiber 7g29%
Sugar 69g77%
Protein 9g18%
Vitamin A 545IU11%
Calcium 92mg9%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About Swasthi

Iโ€™m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthiโ€™s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
I loved it . The recipe is so short and precise which makes it easy for anyone to understand. The ingridients are also easy to find and how to measure.And now i know i should always preheat the oven.

5 stars
I have tried u recipe is superb cake turned out very soft and sponge and rich chocolaty too good. Can you make recipe of brownie but without egg and chocolate but with weikfield cocoa powder

I Have questions why there is difference in ingredients like 1 cup flour should be 120 gram but in my cup 3/4 cup is 120 gram
And same with other dry ingredients like sugar internet says 1 cup sugar 200 GM but in my cup it is 230 or 240
What is the reason can u explain or make some notes and post it will help everyone

I am using 240 ml cup which cup you are using 200 ml?

5 stars
I never felt confident enough to bake cakes. But I simply thought of making a chocolate cake for my mother’s birthday. Followed your recipe and it came out soo well. Such an amazing cake it was. Thanks a lot Swasthi for sharing this foolproof recipe.

5 stars
Super and tasty but you didn’t mention how to make butter cream

5 stars
Thank you so much Swathi! I made this cake for my friend’s birthday and it came out so well. The cake wasn’t too sweet and so the sweetness of the frosting nicely balanced things. I trust your recipes blindly. I

5 stars
I’ve used this recipe few times and it always comes out delicious, thank you!

Hi Swasthi, I came across this recipe and was excited to try it. Got stopped in my tracks when I started to put the ingredients together.
At the top of your ingredients column you state โ€œ(1 cup=240ml)
This is fine for liquid ingredients.
What I could not understand was whether you are using this 240ml cup as the cup for the dry ingredients as well. ( flour,sugar cocoa powder).
If I could get this answered I am longing to try this recipe.
Thank you
Erna

Tried it with my kid. But our cake got sunk in the middle. Any idea why it happened?

5 stars
hi.if i am using self raising flour,can i skip the baking powder and baking soda?

5 stars
This is the best chocolate cake recipe I have ever come across. I get so many compliments from people when I make this chocolate cake. Thanks a ton.

Can u share recipe for chocolate ganache?for truffle cake

Can we use whipped cream with added cocoa instead of butterfrosting?which one gives bakery like taste?

5 stars
Hi am trying to buy an OTG just for baking purpose as I already have microwave oven and toaster.

Since I only follow your recipes to the T itโ€™ll be easy to follow it if you tell me which OTG you use so I can buy the same and there wonโ€™t be any difference in baking time and all that. Please let me know.

Oh thank you I was thinking of buying the same too gives me more confidence to buy it now !

5 stars
Hi swasti, I purchased new morphs Richards otg 30 ltrs. It has two modes one is with fan other is without fan but both top and bottom heating elements will be on in both modes. So for all your recipes which would you advice I use.

Also in most of cake recipes you have mentioned coconut oil in all of them can I use extra virgin coconut oil instead of plain coconut oil?

5 stars
Hi Swasthi,
The cake turned out great taste wise. I would just like to share my experience as a word of caution to other amateur bakers like me. I didn’t have the regular cake tin, only a springform one. Though the recipe says the batter will be runny, I decided to go ahead out of the confidence that I’ve previously managed to bake runny batter cakes in it successfully. But this one was too thin and started leaking right out after i poured it in (mostly because of the boiling water that made it extra thin). Anyway all wasn’t lost as i quickly managed to pour it into cupcake liners, baked at 175ยฐC for about 18min, turned out great?

How much morde choclate has to be used instead of cocoa powder??

Hey Swathi,
I followed all the steps in the recipe but my cake rose and kind of had a crack in the middle part. What could be the reason?

Do I have use sugar powder.

I was looking for a simple chocolate cake recipe that my 10 years old daughter could make by herself and I came across your page.
This recipe is simple, easy, doesn’t require any electrical machine and has common ingredients.

And the cake turned out to be great! Thankyou.

5 stars
Forgot to rate earlier

5 stars
Hi Swasthi
This post of mine is not related to chocolate cake but your profound knowledge of baking. I know that youโ€™re not into Bengali cooking. Still thought of asking you as youโ€™re an expert baker.
We bengalees use a sun dried lentil dumpling (bori) in lots of or dishes. Itโ€™s made of urad daal paste and dried under sun. In Bangalore we really donโ€™t get those and need to depend on parents coming this side. With the outbreak of the pandemic that way is closed.
Now I have tried making in microwave oven but not with that success. I have searched in google for the recipe….lot are there but sun dried variations mostly. Hence could not set the correct temperature in the oven..
Do you have any idea how to bake those lentil dumpling in the microwave oven?
Itโ€™s really impossible to cook without โ€˜boriโ€™

5 stars
No issues. You have already rendered immense help to all of us.
Will wait for the Sun God to shine.

5 stars
Hello Swasthi
Is it ok to use butter in place of coconut oil?

Hi,
Can you please let me know , if I want to bake it as a vanilla cake?what should I add insted of cocoa powder,also any additional ingredient is needed for vanilla cake .

Thank you !