When those chocolate cravings hit hard, this double chocolate cake is my go-to dessert recipe. It’s rich, moist, and deeply chocolatey thanks to a combination of cocoa powder in the cake and melted chocolate in the frosting. Baked in a simple 8×8-inch pan with pantry staples, this cake is everything I love about an easy chocolate cake recipe: no layers, no fuss, just intensely satisfying flavor in every bite.
Easy Chocolate Cake with Chocolate Frosting
This homemade, moist double chocolate cake comes together so easily in one bowl. I use a mix of oil for moisture, milk for tenderness, and eggs for structure to create a perfectly soft, balanced crumb that’s never too dense. The result is a cake that’s rich but approachable, indulgent but easy. And the frosting…don’t even get me started!
I especially love making this chocolate cake with chocolate frosting for my family of four. An 8×8-inch pan is the ideal size when I want something sweet without having leftovers for days. My whole family loves this easy chocolate cake recipe!
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Why Use Melted Chocolate in the Frosting?
While many chocolate frostings rely only on cocoa powder, I found that incorporating melted chocolate makes a big difference. It gives the frosting a glossy finish, a smoother texture, and a much deeper chocolate flavor, closer to what you’d expect from a bakery. I tested versions both ways, and every time, my friends and family preferred this one. It’s the secret that takes this easy chocolate cake from good to unforgettable.
Double Chocolate Cake Recipe
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- Stand Mixer
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1¼ cups granulated sugar
- ½ cup unsweetened cocoa powder *
- 2 teaspoons baking powder
- 2 large eggs room temperature
- ½ cup vegetable oil
- ¾ cup milk room temperature
- 1 teaspoon pure vanilla extract
For the Chocolate Frosting
- ½ cup unsalted butter room temperature (1 stick)
- ¼ cup heavy cream room temperature
- 2 cups powdered sugar
- 4 ounces baking chocolate melted and cooled
Instructions
For the Cake
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper. Set aside.
- In a large bowl, combine the flour, granulated sugar, cocoa powder, and baking powder. Whisk to combine.1 cup all-purpose flour, 1¼ cups granulated sugar, ½ cup unsweetened cocoa powder, 2 teaspoons baking powder
- Add the eggs, vegetable oil, milk, and vanilla and whisk to combine. Mix just until no large lumps remain– you don’t want to overmix!2 large eggs, ½ cup vegetable oil, ¾ cup milk, 1 teaspoon pure vanilla extract
- Transfer the batter to the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 5 minutes in the pan and then transfer it to a wire rack to cool completely.
For the Frosting
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until light and smooth, about 1-2 minutes.½ cup unsalted butter
- Add the heavy cream and mix to combine.¼ cup heavy cream
- With the mixer on low speed, gradually add the powdered sugar.2 cups powdered sugar
- Once all of the powdered sugar has been added, add the melted chocolate.4 ounces baking chocolate
- Turn the mixer to high speed and whip the frosting until it becomes light and airy.
- Once the cake has cooled, dump the frosting on top and use a spoon or offset spatula to create swooshes in the frosting.
Notes
- Leave your butter out to soften before you use it in this recipe.
- Check your cake with a toothpick to see if it’s fully baked. If not, leave it in a bit longer.
- Let your cake cool a bit before you add the frosting on top, using a spoon to make that adorable swoosh effect.
How to Make Double Chocolate Cake with Chocolate Frosting Step-by-Step
Gather your Ingredients: Gather up everything you need to begin the recipe. Preheat your oven to 350°F, line an 8×8-inch baking pan with parchment paper, and set aside. Bring the eggs, milk, butter, and cream to room temperature. Melt the baking chocolate and set it aside to cool while you make the cake.
Mix the Batter: In a large bowl, combine 1 cup of all-purpose flour, 1¼ cups of granulated sugar, ½ cup of unsweetened cocoa powder, and 2 teaspoons of baking powder. If your cocoa powder is clumpy, I recommend sifting it to avoid dry lumps in the batter. Whisk the dry ingredients well to combine, then add 2 large room-temperature eggs, ½ cup of vegetable oil, ¾ cup of room-temperature milk, and 1 teaspoon of vanilla extract, and whisk to combine. Mix just until no large lumps remain–you don’t want to overmix!
Bake the Cake: Transfer the chocolate batter to the prepared cake pan, tap on the counter gently 2-3 times to remove any air bubbles, then bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool for 5 minutes in the pan, then transfer it to a wire rack to cool completely to room temperature while you make the frosting. You can also place the cake in the fridge or freezer to speed along cooling, if you prefer.
Mix the Frosting: Add ½ cup of room-temperature unsalted butter to the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until light and smooth, about 1-2 minutes. Add ¼ cup of room-temperature heavy cream and mix to combine. With the mixer on low speed, gradually add 2 cups of powdered sugar. Once all of the powdered sugar has been added, add 4 ounces of melted baking chocolate (I like semisweet, but use your favorite). Turn the mixer to high speed and whip the frosting until it becomes light and airy.
Frost the Cake: Once the chocolate cake has cooled, dump the chocolate frosting on top and use a spoon or offset spatula to create swooshes in the frosting. Resist the temptation to frost the cake while it’s still warm, or the frosting will melt off. I like to top my cake with a bit of coarse flaky salt to really make that double chocolate flavor pop!
How to Store
Store leftover double chocolate cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Alternatively, you can wrap the entire cake (or cut it into slices) in plastic wrap and place it in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature for the best flavor.
More Chocolate Cake Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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