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How to Make Chocolate Cake | Easy Amazing Homemade Moist Chocolate Cake Recipe

You can print the recipe here on my website:

In this episode of In the Kitchen with Matt I will show you how to make a chocolate cake. This amazing homemade moist chocolate cake is really easy to make, top it off with homemade chocolate buttercream frosting and you are left with a chocolate cake that is to die for. If I can make it you can make it, let’s get baking!

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You can find and print this recipe as well as many others here on my website:

2 cups all-purpose flour (240g)
2 cups white granulated sugar (400g)
3/4 cup unsweetened cocoa powder (75g)
2 tsp. baking powder (8g)
1 1/2 tsp. baking soda (7g)
1 tsp. salt (5g)
1 cup milk (whole, 2%, 1%, Almond, etc.) (240mL)
1/2 cup oil (canola, vegetable, coconut, etc.) (120mL)
2 large eggs
2 tsp. vanilla extract (10mL)
1 cup very hot water (240mL)

Chocolate Buttercream Frosting-
1 1/2 cups unsalted butter, softened (340g)
1 cup unsweetened cocoa powder (100g)
5 cups powdered sugar (confectioner’s, icing) (600g)
1/2 cup milk (whole, 2%, 1%, skim, etc.) (120mL)
2 tsp. vanilla extract (10mL)

2 9-inch cake pans:
cake spatula:
cooling rack
hand mixer or wooden spoon

This is not a sponsored video, all products used were purchased by me.

Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.

Transcript (partial):
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor, today I am going to show you how to make a chocolate cake, mmm yummy. I had a request to make a chocolate cake, so here we go, this chocolate cake is super moist, super delicious, really amazing recipe, it I can do it, you can do it, let’s get baking. First let’s go ahead and preheat the oven to 350 degrees F. or 176 Celsius. And now what we are going to do is we are going to mix together all of our dry ingredients, and I am going to list all of the ingredients down below in the description, 2 cups of all purpose flour, 2 cups of white granulated sugar, yep that is a lot of sugar, ¾ cup of unsweetened cocoa powder, 1 tsp. of salt, 1 and ½ tsp. of baking soda, 2 tsp. of baking powder, and with a whisk let’s go ahead and whisk this up really well, you could also sift this all together if you like. All right that is great, add our milk one cup of milk, ½ cup of oil, 2 large eggs, 2 tsp. of vanilla extract, now I am going to switch to a hand mixer, you could still use your whisk, it gets a bit clumpy or you could use a wooden spoon to do this. Okay at this point I have one cup of water here, and I got it really really hot almost boiling, I just put it in the microwave for about a minute and a half, it’s really hot, now with the mixer on low speed, we are going to slowly incorporate our really hot water, pour the rest of it in there. Ok so the hot water what it is going to do is it is going to thin out the batter, and it is going to help to be moist and get nice an fluffy for us. Don’t be alarmed if the batter seems to liquidy that’s okay, and kind of finish it off with your spatula. This is going to be for 2 9-inch cake pans, and so it is going to be a double layered cake, and what I did is I prepped my pan this is a brand new wilton nonstick pan, um but I still like to prep it, I just put some butter, softened butter all around in the inside, and then put about a tablespoon of flour in there, and you just kind of tap it around, like this, and the flour, goes everywhere and then you get rid of the rest of it, it’s really simple to do, and I recommend prepping your pans, because we don’t want our cake to stick, when we want to pull it out of the pans. We want the batter to be evenly spread in between these two. What I am going to do is I am just going to take a cup, and we will do one cup of cake batter in this one, and then one cup over in this one, and so on, until we are evenly incorporated, so I will come back when that is done…

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