How to Make a Chocolate Cake

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Who doesn’t love a chocolate cake? This delicious treat is perfect for everything from a weekday dessert to a special occasion, and making your own is easy! You can start with a basic chocolate cake or try out some variations to suit your dietary needs.

Ingredients

Basic Chocolate Cake

  • 1 cup unsweetened cocoa powder
  • 2 ½ cups all-purpose flour
  • 2 cups sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs, at room temperature
  • ¾ cup vegetable oil
  • ½ cup sour cream
  • 2 teaspoons vanilla extract

Moist & Fluffy Chocolate Cake

  • 2 cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • ¾ cup unsweetened cocoa powder
  • 2 cups sugar
  • 1 cup hot coffee
  • 1 cup canola oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract

Eggless Chocolate Cake

  • 4½ cups all-purpose flour, sifted
  • 3 cups white sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup vegetable oil
  • 3 cups water
  • 3 teaspoons baking soda
  • ½ teaspoon salt
  • 3 tablespoons vanilla extract

Milkless Chocolate Cake

  • ⅔ cup soy milk or almond milk
  • 1 teaspoon cider vinegar
  • 1¾ cups all-purpose flour, sifted
  • 2 cups white sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee
  • ½ cup dairy-free sour cream
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Gluten-Free Chocolate Cake

  • 1 ½ cups gluten-free flour
  • ½ cup cocoa powder
  • 1 cup sugar
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • ¾ teaspoon xanthan gum
  • 5 tablespoons cooking oil
  • 1 tablespoon vinegar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1 cup water

Vegan Chocolate Cake

  • 1½ cups all-purpose flour or rice flour
  • 1 cup white sugar
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 cup water
Method 1
Method 1 of 6:

Basic Chocolate Cake

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  1. The dry ingredients are the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Place all the dry ingredients in a sifter and shake it back and forth over a bowl to eliminate the clumps.
  2. These are the eggs, vegetable oil, sour cream, and vanilla extract. Some people like to add these ingredients individually, but others stir them together in a second bowl and before adding them to the dry ingredients.
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  3. Slowly pour the cake batter in. Make sure to get every bit of the batter into the pan.
  4. .
  6. Then you may frost or decorate as desired. Enjoy!
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Method 2
Method 2 of 6:

Moist & Fluffy Chocolate Cake

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  1. Preheat the oven to 325° Fahrenheit or 162° Celsius. Grease and flour two 9-inch round baking pans.
  2. In a large bowl, combine the flour, salt, baking powder, baking soda, cocoa powder, and sugar. Mix until the dry ingredients are properly folded in.
  3. Pour in the hot coffee, canola oil, and buttermilk into the dry ingredients. Mix using a whisk or hand blender, until the ingredients resemble a light brown cake batter.
  4. Crack in the eggs and pour in the vanilla extract into the cake batter. Mix one last time until there are no more flour streaks and the chocolate cake batter is slightly thick.
  5. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl.
  6. Place both cake pans in the oven to bake. Have the cake bake for about an hour, until the cake rises and is fluffy. Check to see if the cake is ready by sticking a small knife in the middle. If it comes out clean, it is fully baked.
  7. Remove both pans from the oven and have the cakes cool on a wire rack for about ten minutes. Leave them until they are cool enough to touch.
  8. Consider stacking both cakes to make a two-layer chocolate cake. Frost with chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles
  9. Slice the chocolate cake and serve on a serving plate. Enjoy!
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Method 3
Method 3 of 6:

Eggless Chocolate Cake

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  1. Preheat oven to 350° degrees Fahrenheit or 176° Celsius. Grease and flour a 9x13-inch cake pan.
  2. In a large bowl, sift the flour, unsweetened cocoa powder, and baking soda with a whisk. Mix until properly combined.
  3. Carefully pour in the sugar into the dry ingredients. Mix again with the whisk until the sugar combines in with the dry ingredients.
  4. Pour in the vegetable oil, water, and vanilla extract into the dry ingredients. Stir with a whisk or a hand blender until the cake batter forms and there are no more flour streaks.
  5. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl.
  6. Place the cake pan in the oven to bake. Have the cake bake for about an hour, until the cake rises and is fluffy.
  7. Remove the pan from the oven and have the cake cool on a wire rack for about ten minutes. Leave the cake until it is cool enough to touch.
  8. Frost with chocolate chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles.
  9. Slice the chocolate cake and serve on a serving plate. Enjoy!
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Method 4
Method 4 of 6:

Milkless Chocolate Cake

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  1. Preheat oven to 350° degrees Fahrenheit or 176° Celsius. Grease and flour two 9-inch cake pans.
  2. In a large bowl, mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix the ingredients with a whisk and then form a well in the middle of the bowl.
  3. Pour in the soy or almond milk, vinegar, eggs, brewed coffee, and dairy-free sour cream into the well. Use a blender to mix for about two minutes until the cake batter forms and there are no more flour streaks.
  4. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl.
  5. Place both cake pans in the oven to bake. Have the cake bake for about 30-40 minutes, until the cake rises and is fluffy.
  6. Remove both pans from the oven and have the cakes cool for about twenty minutes on a wire rack. Leave both cakes until they are cool enough to touch.
  7. Consider stacking both cakes to make a two-layer chocolate cake. Frost with chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles
  8. Slice the chocolate cake and serve on a serving plate. Enjoy!
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Method 5
Method 5 of 6:

Gluten-Free Chocolate Cake

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  1. Preheat oven to 350° degrees Fahrenheit or 176° Celsius. Grease and flour a 9-inch square pan.
  2. In a large bowl, mix the gluten-free flour, cocoa powder, sugar, salt, and xanthan gum. Stir with a whisk until well-combined.
  3. Pour in the cooking oil, vinegar, vanilla extract, water, and egg. Mix well with the whisk or use a hand-mixer and blend until the cake batter forms and there are no more flour streaks.
  4. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl.
  5. Place the cake pan in the oven to bake. Have the cake bake for about 30-35 minutes, until the cake rises and is fluffy.
  6. Remove the pan from the oven and have the cake cool on a wire rack for about ten minutes. Leave the cake until it is cool enough to touch.
  7. Frost with chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles.
  8. Slice the chocolate cake and serve on a serving plate. Enjoy!
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Method 6
Method 6 of 6:

Vegan Chocolate Cake

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  1. Preheat oven to 350° degrees Fahrenheit or 176° Celsius. Grease and flour a 9x5-inch loaf pan.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix using a whisk until the dry ingredients are well-combined.
  3. Pour in the vegetable oil, vanilla extract, white vinegar, and water. Stir using a whisk or blend using a hand blender, until the cake batter forms and there are no more flour streaks.
  4. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl.
  5. Place both cake pans in the oven to bake. Have the cake bake for about 45 minutes, until the cake rises and is fluffy.
  6. Remove both pans from the oven and have the cakes cool for about twenty minutes on a wire rack. Leave both cakes until they are cool enough to touch.
  7. Consider stacking both cakes to make a two-layer chocolate cake. Frost with chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles
  8. Slice the chocolate cake and serve on a serving plate. Enjoy!
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Expert Q&A

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  • Question
    How can you get a baked cake out if it is stuck in the pan?
    Quynh La
    Professional Baker
    Quynh La is a Professional Baker and the Owner of Sugar Bakery & Cafe in Seattle, Washington. With over seven years of experience, she specializes in baking cakes, cookies, croissants, and bread. Quynh holds an AAS in Culinary Arts from South Seattle College and a second AAS in Specialty Desserts & Bread from Seattle Central College.
    Quynh La
    Professional Baker
    Expert Answer
    Run a paring knife along the edge of the pan. If you do not have a paring knife at home, a butter knife or a small offset spatula would be a good tool to use to run along the side of the pan. Then just pop the pan upside down to release the cake.
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    Not Helpful 0 Helpful 2
  • Question
    Is it necessary to add vanilla extract?
    Qamar
    Top Answerer
    No, it only adds flavor.
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    Not Helpful 2 Helpful 17
  • Question
    How do I bake this in an oven?
    Community Answer
    Put the mix in the oven. Set it to 180°C (350°F). Do not open the oven door for the first 20 minutes. Your cake should be ready between 30 to 45 minutes, depending on your oven. You can check whether your cake is baked by putting a toothpick or a knife in it. If there is dough on the utensil, you should continue cooking.
    Thanks! We're glad this was helpful.
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      Variations

      • Make an airy, spongy chocolate cake as a light dessert.
      • Avoid baking by making a chocolate biscuit cake.

      Tips

      • Want to know if your cake is baked? Put a toothpick in the center. If the batter comes out dry the cake is fully baked. [1]
        Thanks
        Helpful 0 Not Helpful 0
      • If you want a softer cake, add more baking powder.
        Thanks
        Helpful 5 Not Helpful 0
      • Consider adding some edible decorations like chocolate chips, cream flowers or beads, etc.
        Thanks
        Helpful 3 Not Helpful 0
      Show More Tips

      Tips from our Readers

      The advice in this section is based on the lived experiences of wikiHow readers like you. If you have a helpful tip you’d like to share on wikiHow, please submit it in the field below.
      • To make an airy, soft chocolate cake, try this easy recipe: Mix together 1 cup flour, 1/2 cup caster sugar, 3 eggs, 100g salted butter, 100ml oil, 1 1/2 tbsp cocoa powder, 1 1/2 tbsp baking powder, and 1 cup melted milk chocolate. Pour into a baking pan and bake at 180 degrees C. It should come out nice and fluffy!
      • Be gentle when folding your wet and dry ingredients together — overmixing can make your cake dense and heavy rather than light and fluffy. Stop as soon as everything is just combined.
      • When making chocolate frosting, stick a toothpick in the center to double-check it's totally smooth before you frost up the cake. This little trick helps ensure it spreads evenly.
      • If you don't have baking soda on hand, no worries — you can use baking powder instead. Vanilla extract adds a nice flavor, but it's optional if you don't have it.
      • For the most accurate ingredient measurements, weigh out your flour and sugar rather than using cup measurements. Digital kitchen scales take the guesswork out!
      • Jazz up your finished cake with fun decorations! Sprinkles, drizzled icing, sugar decorations, candles — anything goes. Get creative with the toppings.
      Submit a Tip
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      References

      1. ↑ http://www.thehungrymouse.com/2009/01/22/basic-cooking-how-to-test-a-cake-for-doneness-with-a-toothpick/
      2. https://www.foodnetwork.com/recipes/food-network-kitchen/basic-chocolate-cake-recipe-2120876
      3. http://divascancook.com/moist-devils-food-cake-recipe-scratch-easy-chocolate-cake/
      4. http://allrecipes.com/recipe/8395/eggless-chocolate-cake-ii/
      5. http://dairyfreecooking.about.com/od/cakes/r/Moist-Chocolate-Cake.htm
      6. http://www.food.com/recipe/one-bowl-gluten-free-chocolate-cake-209764
      7. http://allrecipes.com/recipe/16779/vegan-chocolate-cake/ - research sources

      About This Article

      Article Summary X

      To make a chocolate cake, first preheat your oven to 350°F (177°C), and grease the bottoms and sides of three 9-inch round pans with butter. Then, add 3 cups (390 g) of all-purpose flour, 3 cups (600 g) of sugar, and 1 ½ cups (150 g) of cocoa powder to a large bowl. Next, add 1 tablespoon (21 g) of baking soda, 1 ½ teaspoons (6 g) of baking powder, and 1 ½ teaspoons (9 g) of salt. Whisk the dry ingredients together. Now, pour in 4 eggs and 1 ½ cups (350 mL) of buttermilk, then pour in 1 ½ cups (350 mL) of hot water and ½ cup (120 mL) of vegetable oil. Mix everything together with a hand mixer until just combined. Don't overmix the batter or else your cake may turn out tough or dense. Divide the batter evenly between the 3 greased pans, and bake the cakes for 30 to 35 minutes. Let the cakes cool for 10 minutes, then remove them from the pans. Finally, when the cakes are completely cool, stack them with a layer of chocolate frosting between each cake, and frost the sides and top of the stack. Read the article to learn how to make a gluten-free or vegan chocolate cake!

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