When I’m craving chocolate, I make this easy double chocolate cake. Enriched with two kinds of chocolate, this chocolate cake with chocolate frosting satisfies even my strongest chocolate cravings. Made with simple ingredients in a square baking pan, there’s no complicated stacking or layering– just simple and delicious chocolate cake!
This homemade double chocolate cake recipe is so easy that I may never buy a boxed mix again. Made with simple pantry staples, this chocolate cake with chocolate frosting is rich, tender, and so chocolatey. I used a combination of cocoa powder and melted chocolate to really bring the flavor, and I can’t think of a tastier chocolate cake.
What’s in This Double Chocolate Cake Recipe?
- Flour: All-purpose flour gives the cake structure.
- Sugar: Granulated sugar sweetens the cake, while powdered sugar sweetens the frosting and gives it structure.
- Cocoa Powder: Unsweetened cocoa powder adds rich chocolate flavor to the cake. While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.
- Baking Powder: Helps the cake rise.
- Eggs: Bind the cake and add moisture.
- Oil: Vegetable oil makes the cake light and tender.
- Milk: Adds moisture and richness to the cake.
- Vanilla Extract: Enhances the chocolate flavor of the cake.
- Butter: Unsalted butter forms the creamy base of the frosting.
- Heavy Cream: Helps thin the frosting to a spreadable consistency.
- Chocolate: Melted chocolate adds rich chocolate flavor to the frosting.
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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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.
Tips for Success
- Leave your butter out to soften before you use it in this recipe.
- Let your cake cool a bit before you add the frosting on top, using a spoon to make that adorable swoosh effect.
- Check your cake with a toothpick to see if it’s fully baked. If not, leave it in a bit longer.
Double Chocolate Cake Recipe
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
- ½ cup vegetable oil
- ¾ cup milk
- 1 teaspoon pure vanilla extract
For the Chocolate Frosting
- ½ cup unsalted butter room temperature (1 stick)
- ¼ cup heavy cream
- 2 cups powdered sugar
- 4 ounces chocolate melted and cooled
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- Stand Mixer
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 man 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 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.
In your explanation in the “abbreviation list”, you state that to make the frosting, cream the MELTED butter with a ….. In your directions and recipe, there is no melted butter. Can you please clarify
How much butter should be used for the frosting? There is no measurement it just says one stick.
Hi Laila, one stick is 1/2 cup or 8 tablespoons of butter! We’ve updated the recipe with more precise measurements.
What kind of chocolate is used for the frosting? Bakers chocolate? semi sweet?..
Hi Julia,
You can use any kind of chocolate you prefer!