This old-fashioned chocolate cake recipe is the only one you’ll ever need 👇👇
Why You'll Love This Recipe
This is a true old-fashioned chocolate cake—made from scratch with simple pantry staples. It’s soft, moist, and rich with real chocolate flavor.
- One bowl – no mixer needed
- Truly easy – beginner-friendly and quick to make
- Deeply chocolatey – not too sweet, never dry
- Homemade frosting – ready in 5 minutes with real ingredients
Just like something grandma would make—this budget friendly, family friendly cake is perfect for birthdays, potlucks, or an easy weeknight treat.
Next up – Recipe ingredients are below 👇👇
Recipe Ingredients
For The Cake:
- 1 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ½ cup unsweetened cocoa powder, sifted to remove clumps
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened to room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup hot water (just-boiled from the kettle)
Step-By-Step Instructions 👇👇
STEP 1: Preheat and Prep
Preheat oven to 350°F. Grease an 8x8-inch baking pan with butter or spray.
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 2: Mix Dry Ingredients
In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 ¼ cups granulated sugar, ½ cup sifted cocoa powder, 1 tsp baking powder, 1 tsp baking soda, and ½ tsp salt.
STEP 3: Add Wet Ingredients
Add ½ cup softened butter, 2 large eggs, 1 tsp vanilla extract, and 1 cup hot water. Beat for about 1 minute until smooth and fully combined, scraping down the sides as needed.
STEP 4: Bake Cake
Pour batter into the prepared baking pan. Bake at 350°F for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
STEP 5: Let Cool
Let the old-fashioned chocolate cake cool in the pan for 5 minutes, then carefully flip onto a wire rack to cool completely.
How To Make The Chocolate Frosting 👇👇
Classic Chocolate Frosting Ingredients
- 2 Tbsp butter
- 1 cup powdered sugar
- ¼ cup unsweetened cocoa powder, sifted
- 2–3 Tbsp milk (start with 2 Tbsp and add 1 more if needed)
- ¼ tsp vanilla extract
STEP 6: Melt
In a small saucepan or microwave safe bowl, melt 2 Tbsp butter.
STEP 7: Mix
In a medium bowl, add the melted butter, ¼ cup unsweetened cocoa powder, sifted, 1 cup powdered sugar, 1 Tbsp milk, and ¼ tsp vanilla extract. Stir until smooth and creamy. Add an extra splash of milk if needed until you reach desired consistency.
STEP 8: Frost
Spread frosting evenly over the cooled cake. Slice into 9 squares and serve.
More chocolate cake inspiration:
- Chocolate Angel Food Cake – Light, airy, and surprisingly simple
- Double Chocolate Cheesecake – Rich and decadent
- Double Chocolate Beet Brownies – Sneaky veggie version with deep chocolate flavor
Recipe Tips
- Line the pan with parchment paper for easy flipping and clean edges
- Soften the butter fully before mixing for a smoother batter
- Let the cake cool completely before frosting so it spreads evenly
- Add a pinch of salt to the frosting to balance the sweetness
Common Mistakes To Avoid
- Sift your cocoa powder to avoid clumps and get that smooth, even batter
- Use hot water straight from the kettle—it helps bloom the cocoa for better flavor
- Watch your bake time—too long and it’ll dry out, too short and the center can sink
- Let the cake cool fully before frosting so you don’t end up with a melted mess
- Stick with real butter for the best taste and texture—margarine just doesn’t cut it
Variations & Substitutions
- Use hot coffee instead of water for a richer chocolate flavor
- Add ½ cup mini chocolate chips for extra texture
- Substitute vegan butter and milk to make it dairy-free
- Add a pinch of cinnamon or espresso powder to deepen the flavor
Want to explore other chocolate dessert ideas? Check out my Chocolate Fudge Recipe or these easy Homemade Brownies.
How To Store Leftovers
- Fridge: Store in a sealed container for up to 4 days
- Freezer: Wrap slices individually and freeze for up to 2 months
- Thaw: Let sit at room temp or microwave briefly to warm
Craving more old-school chocolate treats? Try these reader favorites:
FAQs
Yes! You can scoop the batter into a lined muffin pan and bake at 350°F for 20–22 minutes. Just note—it won’t make a full dozen. You’ll get around 8–9 cupcakes from one batch.
Absolutely. Double the ingredients and divide the batter between two 8-inch round pans. Bake for 40–45 minutes, then frost one layer, stack the second, and finish with more frosting on top.
Totally. It’s still rich and chocolatey on its own—the perfect snacking cake! You can dust it with a bit of powdered sugar if you want to keep it simple
Have A Question?
- Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
- Got a question? Ask in the comments—I’m happy to help.
Don’t Miss Out
- Get easy meal ideas + exclusive recipes sent straight to your inbox. [Sign up here.]
- 🎁 Grab 20+ free printable guides from my member’s library—new ones added often.
Old-Fashioned Chocolate Cake
Ingredients
For the Cake:
- 1½ cups all-purpose flour
- 1¼ cups granulated sugar
- ½ cup unsweetened cocoa powder - sifted
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter - softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot water
For the Frosting:
- 2 Tbsp butter
- ¼ cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1 Tbsp milk - or cream
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease an 8x8-inch baking pan.
- In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add butter, eggs, vanilla extract, and hot water. Beat until smooth, about 1 minute, scraping sides as needed.
- Pour batter into prepared pan and bake for 45 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes, then transfer onto a wire rack to cool completely before frosting.
- For frosting: Melt butter in microwave or saucepan on stove. Transfer butter to a bowl and mix in powdered sugar, cocoa powder, milk, and vanilla. Stir until smooth. Add a splash more milk if needed until you reach desired consistency.
- Spread frosting over cooled cake. Slice and serve.
Recipe Notes:
- Always sift cocoa powder to avoid clumps
- Use hot coffee instead of water for a deeper chocolate flavor
- Store leftover cake covered in the fridge for up to 4 days
- Freeze slices for up to 2 months—great for future treats
- Let the cake cool fully before frosting to avoid melting
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Leave a Reply