Go Back
Homemade Classic Chocolate Cake photo

Classic Chocolate Cake

This Classic Chocolate Cake is a timeless delight! Rich and moist, it’s perfect for any celebration or a sweet treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 can Cooking spray or softened butter for greasing pans
  • 2 cups All-purpose flour plus a little extra for dusting the pans
  • ¾ cup Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 cup Unsalted butter (2 sticks), room temperature
  • 2 cups Sugar
  • 3 large Eggs room temperature
  • 2 teaspoons Vanilla extract
  • 1 cup Milk preferably whole
  • 12 oz. Semisweet chocolate chips (about 2 cups)
For the Frosting:
  • 1 cup Unsalted butter (1 stick)
  • 8 oz. Sour cream
  • 4 cups Powdered sugar (confectioners' sugar)
  • 1 cup Toppings optional - toffee bits, milk chocolate chips, chocolate shavings

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk and spatula
  • Two 9-inch round cake pans
  • Cooling rack
  • Offset spatula

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
  2. Step 2: Grease your 9-inch round cake pans with cooking spray or softened butter. Dust with a little flour to prevent sticking.
  3. Step 3: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  4. Step 4: In another bowl, beat the room-temperature butter and sugar together until light and fluffy, about 3-5 minutes.
  5. Step 5: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  7. Step 7: Gently fold in the semisweet chocolate chips for that extra burst of chocolate in every bite.
  8. Step 8: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Step 9: Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer to a cooling rack to cool completely.
  10. Step 10: While the cakes cool, prepare your frosting. Beat 1 cup of unsalted butter until creamy, then gradually mix in the sour cream and powdered sugar until smooth and fluffy.
  11. Step 11: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then add the second layer. Frost the top and sides of the cake.
  12. Step 12: For a little extra flair, sprinkle your choice of toppings, such as toffee bits, milk chocolate chips, or chocolate shavings.

Notes

  • Make sure all ingredients are at room temperature for best results.
  • Don’t overmix the batter once you add the dry ingredients; this helps keep the cake light and fluffy.
  • For an even more decadent treat, consider pairing this cake with Chocolate Buttercream Frosting.
  • Feel free to experiment with different toppings to add your personal touch!