Easy Chocolate Cake

Easy Chocolate Cake

It doesn’t have to be just for a birthday, this chocolate cake is easy to make and delicious.  Based on another popular recipe from Hersheys, this cake is topped with a fabulous buttercream frosting.  Even though the recipe says to whisk I like to use my stand mixer at low to moderate speed, it gives a more consistent mixing.

You can use springform pans if you like but I don’t recommend it.  The batter is quite thin and springform pans are notorious for leaking.  I do recommend lining the bottom of your pans with parchment paper, the results are so much better than just greasing and buttering.

Dutch processed cocoa will give you a more intense chocolate flavor but regular cocoa powder works very well.  I like to sift the flour, it makes the batter a bit smoother.  Some bakers like to use superfine sugars, I have never noticed any difference in my recipes when I have tried them.



  • 1 3/4 cups  all purpose flour
  • 3/4 cup / 55g cocoa powder , unsweetened
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 cups  white sugar
  • 1 tsp salt
  • 2 large eggs at room temperature
  • 1 cup  milk (low or full fat)
  • 1/2 cup  vegetable oil (or canola)
  • 2 tsp vanilla extract

1 cup / 250 ml boiling water


  • Preheat oven to 350F (standard) or 320F (fan/convection).
  • Grease 2 x 22cm/9″ cake pans with butter, then line the base.

chocolate cake recipe


  • Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.
  • Add eggs, milk, oil and vanilla. Whisk well to combine until lump free – about 30 seconds.
  • Add boiling water and whisk to incorporate. The batter is VERY thin.
  • Pour batter into cake pans.


  • Bake for 35 minutes or until a wooden skewer inserted into the center comes out clean.
  • Cool for 10 minutes, then turn out onto wire racks upside down.
  • Cool completely before frosting.

Chocolate Buttercream Frosting



 3/4 cup unsalted butter, softened

  • 2 1/2 cups soft icing sugar / powdered sugar , sifted
  • 1/2 cup  cocoa powder , preferably Dutch Processed, sifted(Note 3
  • 1/4 cup  milk (any)

1 tsp vanilla extract

chocolate buttercream frosting recipe


  • Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale.
  • Add half the icing sugar and cocoa powder. Beat for 3 minutes – start slow, increase to speed 7.
  • Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.
  • Add milk and vanilla if using. Beat again for 1 minute on speed 7.
  • Spread onto cakes / cupcakes, or spoon into frosting bag and pipe.