Chocolate Cake

This post may contain affiliate links.

Who can say no to a homemade Chocolate Cake? Especially if it’s moist, rich with intense chocolate flavor, yet  light in texture. This Chocolate Cake is covered with a delicious frosting glaze that can be made in less than 10 minutes!

Are you looking for easy chocolate cake from scratch? Then you will love this homemade chocolate cake recipe. This cake is fudgy, chocolatey, full of flavor, moist and delicious!

This Moist Chocolate Cake recipe is every chocolate lover’s dream! Just grab a scoop of ice cream and you’re all set! 

Ingredients for the Best Homemade Chocolate Cake: 

  • All Purpose Flour
  • Eggs: Bring to room temperature
  • Hot Water
  • Instant Coffee: It will not make the cake taste like coffee, it just helps enhance the chocolate flavor.
  • Cocoa Powder: Use unsweetened cocoa powder for this recipe.
  • Vegetable Oil
  • Sour Cream: or yogurt
  • Sugar
  • Buttermilk: If you don’t have buttermilk on hand, read the notes section to make a simple buttermilk substitute!
  • Vanilla Extract
  • Salt
  • Baking Powder

If you are looking for chocolate cake recipes, you will love this chocolate bundt cake recipe from scratch.

The Glaze for this Chocolate Cake Recipe:

This recipe will make enough chocolate glaze to drizzle over the chocolate Bundt cake, plus more to top each piece! YUM. 

This glaze is versatile, can be used for your different baked goods! It is the one I use in my No Bake Chocolate Biscuit Cake!

I mean, just look at this! 

Chocolate cake recipe from scratch

Tips to Making the best Chocolate Cake Recipe:

  • Make sure you preheat your oven before starting.
  • Generously grease your Bundt pan with baking spray. If you don’t have baking spray on hand, use the butter/flour method. Last thing you want is a cake the sticks to the pan. 
  • Let cake cool COMPLETELY before adding the frosting glaze.
  • Frosting glaze, should be hot when drizzled over the cake.  
  • Don’t over-mix after adding the dry ingredients OR over-bake. This chocolate cake needs about 45-50 minutes in the oven, or until a wooden skewer inserted into the center of the cake comes out clean. 
  • The cake batter is a little runny and thin and that’s what helps with the final moist texture. Don’t be tempted to add more flour. 

More Cake Recipes:

Banana Cake with Brown Sugar Glaze

Pumpkin Cake Roll

Carrot Cake

Orange Bundt Cake 

How to Make Chocolate Cake from Scratch:

Yield: 12 slices

Chocolate Cake

Homemade chocolate cake recipe that is simple, rich in chocolate flavor topped with the best chocolate glaze.

A moist, rich chocolate cake with intense chocolate flavor in every bite, covered in a delicious frosting glaze!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

For Cake

  • 3 c. all-purpose flour
  • 1 c. buttermilk
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup hot water + 1 teaspoon instant coffee- instant coffee is optional
  • 1 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup vegetable oil
  • 3 teaspoons baking powder
  • 1/3 cup sour cream/yougurt

For Glaze

Instructions

  1. Preheat oven to 350 F
  2. Grease a 10-cup Bundt pan with baking spray or butter/flour.
  3. In a large bowl, mix together the flour, cocoa, and baking powder very well and set aside.
  4. With an electric mixer, beat eggs and vanilla extract, until bubbly- about two minutes.
  5. Add sugar and mix some more, until fluffy- about 1 minute.
  6. Add sour cream, buttermilk, hot water, and oil. Beat on a medium speed until creamy smooth, about a minute.
  7. Gradually add the flour mixture and beat just until every thing is incorporated together-about 1 minute. "The batter will be a little runny".
  8. Transfer the batter into the prepared Bundt pan.
  9. Bake until until a cake tester inserted into the center comes out clean, about 50 minutes. Keep an eye on it, you don't want to over-bake this cake!
  10. Remove from the oven and allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
  11. Allow to cool completely before frosting.

For the frosting glaze:

  1. In a large skillet, melt butter, then condensed milk Cocoa and mix it all together on low heat- about 2 minutes.
  2. Pour some of the frosting glaze over your cooled caked while the it is still hot.
  3. Enjoy!

Notes

Buttermilk Substitute:

  • Measure one tablespoon of white vinegar, or lemon juice into a liquid measuring cup.
  • Pour milk over the white vinegar and fill the 1 cup to the top.
  • Gently stir the mixture together and let sit for 5 minutes.
  • Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 325Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 73mgSodium: 197mgCarbohydrates: 56gFiber: 2gSugar: 29gProtein: 8g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

     

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    Copyright © 2020 The Salt and Sweet Kitchen.
    All rights reserved.