Best Homemade Chocolate Cake Recipes

HOMEMADE CHOCOLATE SNACK CAKE

Steps:

• In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

HOMEMADE CHOCOLATE CAKE

Steps:

• In a large bowl, combine the first 5 ingredients. Add the water, oil, vanilla and vinegar; mix well (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, salt, milk and vanilla; mix well. Spread over cake. Store in the refrigerator.

HOMEMADE CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• 1. Preheat oven to 300 degrees. Grease the bottom and sides of a 13x9 inch baking pan.
• 2. Mix the flour sugar, cocoa, salt, baking powder, and baking soda together in a large bowl.
• 3. Beat the eggs with an electric mixer until they are bright yellow and slightly thick.
• 4. Add the oil, coffee, and vanilla to the eggs. Mix until well incorporated.
• 5. Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated.
• 6. Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
• 7. Mix well.
• 8. Pour the batter into the prepared baking pan. I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter.
• 9. Bake at 300 degrees for 1 hour.
• 10. Test for doneness with a toothpick. Allow to cool.
• 11. Once cake is cooled, place the butter and peanut butter into a medium bowl and beat with an electric mixer.
• 12. Gradually mix in the sugar.
• 13. When it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
• 14. Beat for at least 3 minutes for it to get good and fluffy.
• 15. Frost cake after it has cooled completely.

GREAT GRANDMA YOUNG'S HOMEMADE CHOCOLATE CAKE

Steps:

• 1. In a mixing bowl combine the dry ingredients (The first five.)
• 2. Add the water, oil, vanilla, and vinegar.
• 3. Mix well (batter will be thin).
• 4. Pour into a greased 13x9x2 inch pan or 2 9-inch round cake pans. Bake at 350 for 25 to 30 minutes. Cool completely.
• 5. Once the cake has cooled make the frosting. For frosting, in a mixing bowl mix cream cheese, butter, and powdered sugar together until creamy.
• 6. Add cocoa, salt, vanilla, and milk. Mix until creamy. Then frost your cooled cake and enjoy!
• 7. NOTE: For the frosting, sometimes I melt the butter and mix it with wet ingredients in a bowl prior to adding it to the mixer. I found it makes it come out fantastic!

MOIST AND RICH HOMEMADE CHOCOLATE CAKE!

Steps:

• Set oven to 350 degrees.
• Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans (depending on the size and style of cake you want to create).
• Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins lined with cupcake papers.
• Sift the flour, baking powder, baking soda, and salt.
• Set aside.
• Whisk the cocoa and coffee together until smooth (no lumps).
• Set aside.
• In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute.
• Add sugars, beat for 10 minutes.
• Add eggs, beat 5 minutes.
• Add vanilla, beat until blended.
• Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often.
• Pour into prepared pans.
• Bake for about 25 minutes, or until an inserted toothpick comes out clean.
• If making cupcakes, bake for about 20 minutes.
• Spread frosting over layers, and frost entire cake.
• Another delicious idea is to melt jam until it's syrup consistency (if using raspberry jam, make sure you strain it!) and brush the tops of the layers with the melted jam before frosting them.

HOMEMADE CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare cake pans with Crisco and lightly dust with flour. I prefer the Wilton Quick Release product instead of the traditional Crisco/Flour prep.
• I prefer to make my own sour milk. I think the vinegar does something to the recipe and makes it more moist or something. To do so, in a glass measuring cup, add 2 tbs of distilled vinegar then add your milk (I used skim milk) and measure to 2 cups. Whisk, and let stand for 20 minutes. I whisk again before adding it to my mixing bowl.
• Put all ingredients into a mixing bowl. With the PADDLE attachment, mix together for 2 minutes. Scrape down the side and bottom of the bowl to ensure all ingredients are mixed well.
• FOR SHEET CAKES: Pour into your pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it, or use the Wilton's baking guide.
• FOR ROUND CAKES: Pour into your prepared pan, bake for 35-40 minutes or use the Wilton's baking guide, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it (not gooey uncooked batter).
• FOR CUPCAKES: Pour into tins, bake for approximately 18 minutes or until a toothpick inserted into the center of the cupcake comes out with moist crumbs on it (not gooey uncooked batter).
• For a deeper, richer chocolate taste, reduce the buttermilk by 1/4 cup and replace it with a 1/4 cup of brewed coffee. I personally think with 1 cup of cocoa, the recipe already has a rich chocolate taste.
• I like to experiment with the extracts. If making a filling such as raspberry, replace the vanilla with raspberry extract. Experiment with different flavors and combinations for a different taste. Chocolate cake with a hint of orange flavoring is to die for.

HOMEMADE CHOCOLATE ANGEL FOOD CAKE

Steps:

• Sift together 1-1/2 cups sugar, flour and cocoa; set aside. In a large bowl, beat egg whites, vanilla and chocolate flavoring until foamy. Combine cream of tartar, salt and remaining sugar; add a little at a time to bowl. Beat until very stiff but not dry peaks form. Gradually fold in flour mixture; do not over mix. Pour into an ungreased 10-in. tube pan. Bake at 350° for 45 minutes. Remove from oven and invert pan; allow to cool completely before removing from pan. Serve with ice cream and fudge sauce if desired.

HOMEMADE WHOLE WHEAT CHOCOLATE CAKE

Steps:

• Preheat oven to 350. Lightly butter and flour to 8 inches or 9 inches round cake pans; set aside.
• Whisk together all dry ingredients, add liquids in order of apperance; mix well being sure to get rid of all clumps and bumps in the batter.
• Pour evenly into your prepared pans and bake till middle rises and cake tester (tooth pick, clean kitchen knife) come from the center clean, 30-40 minute Let cool for 20 minutes before removing from pans and putting on a cooling rack till totally cooled. Frost with desired frosting (store bought, home made, whatever you want).
• ~♥~.
• *Kamut is an ancient grain related to wheat, but not anything like it. Kamut is longer, and is a lighter color. You can use it for anything you want, it's just a matter of opinion.*.

SEMI-HOMEMADE CHOCOLATE FUNNEL CAKE

Steps:

• Heat about 1 inch of oil in a large skillet to 450 degrees F (230 degrees C).
• Combine baking mix, sugar, cocoa sugar, and cinnamon in a bowl; add chocolate milk, eggs, and cream and stir until batter is smooth. Pour batter into a funnel, placing your finger on the hole to keep batter from dripping.
• Swirl batter into the hot oil; cook until golden brown, 5 to 7 minutes per side. Transfer funnel cakes to a paper towel-lined plate to drain.

HOMEMADE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a heart-shaped baking dish or a fluted tube pan.
• Beat butter in a large bowl using an electric mixer until smooth and creamy. Add sugar 1/4 cup at a time, and mix in well. Add eggs 1 at a time, and mix well after each addition. Add ground nuts, cinnamon, cocoa powder, and creme fraiche to batter and mix well after each addition.
• Sift flour and baking powder together into a bowl; mix into the batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
• Place chocolate chips in a large bowl. Pour the cream into a saucepan and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat and pour it over the chocolate chips in the bowl. Let stand for a minute or two, then stir with a whisk until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in vanilla extract until well blended. Place a piece of plastic wrap directly on the surface of ganache and allow to cool at room temperature or in the refrigerator.
• Pour ganache over the cooled cake and allow to dry for a few minutes. Decorate cake with candy or fruit.

EASY HOMEMADE CHOCOLATE TURTLE CAKE

Steps:

• Prepare cake mix as directed.
• Pour 1/2 of the batter in a 13x9 inch pan.
• Bake at 350 for 15 minutes.
• Remove and let cool.
• In a double boiler, add carmels, milk and butter and stir constantly till melted.
• Pour melted carmel over cooling cake.
• Sprinkle on top 1 cup of pecans& chocolate chips.
• Pour remaining batter on top and bake for an additional 20 minutes.
• Enjoy!

HOMEMADE MOIST CHOCOLATE CAKE

Steps:

• 1. dissolve cocoa in boiling water in seperate bowl. mix all other ingredients together (including cocoa and water) in a mixing bowl adding eggs and milk in last. Batter will be very runny.
• 2. Pour into 9x13 greased baking pan and bake at 350 degrees for 35 minutes You can also use 2 9in round cake pans. bake for 22-25 minutes at 350 degrees
• 3. for cupcakes bake for 18 minutes

HOMEMADE CHOCOLATE CAKE MIX

Steps:

• For the cake mix: Whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
• To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
• Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
• For cupcakes: Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.

HOMEMADE CHOCOLATE CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
• 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate frosting.
• 4. FOR THE FROSTING
• 5. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
• 6. For a 13x9x2-inch baking pan, bake 34-40 min. minutes.
• 7. For a 3 layer cake using 8-inch round pans, bake 30 to 35
• 8. For cup cakes, bake 22 to 25 minutes.