Chocolate Cake
Chocolate Cake
5 from 7 votes
The best chocolate cake recipe is the subject of many debates. I understand that. But after taking a mouthful of this rich, luscious chocolate cake with chocolate frosting, everyone at the table said that it was the best chocolate cake they had ever had.

I can honestly say that this is the finest chocolate cake I’ve ever had and I’m pretty sure you would agree with me after trying it. Despite only using cocoa powder, this cake is bursting with chocolate flavour.  

This recipe was not an easy one to create. I adjusted the recipe, again and again, to make sure that I created the best chocolate cake ever. It’s safe to say that I succeeded.

I have used an American chocolate buttercream-style frosting for this cake and it adds a wonderful layer of sweetness and depth to the cake. It also adds to the chocolatey flavour of this cake.  

You can mix and match the frosting and use whichever frosting. Chocolate cake is truly one of those cakes that pair perfectly with any.  

Whether you prefer a simple chocolate cake with frosting or a more elaborate and decadent version, there is a chocolate cake recipe out there for everyone.

There are many variations of chocolate cakes. Popular for special occasions such as birthdays and weddings, one of the most popular variations of chocolate cake is the chocolate mud cake. 

It is a dense and moist cake made with melted chocolate and often filled with chocolate ganache.   

Another variation is the chocolate lava cake, an individually portioned cake with a warm and gooey chocolate centre. I love to serve mine with a scoop of ice cream on top, to create a delicious combination of warm and cold flavours.  

However, for this chocolate cake recipe, I have stuck to the classic one. Think Matilda’s chocolate cake.  This chocolate cake is a rich and indulgent dessert that is sure to satisfy any chocolate lover’s cravings.

Many people love chocolate cake for its intense chocolate flavour and rich, indulgent texture. It is a perfect dessert for special occasions such as birthdays and holidays and can be enjoyed with a cup of coffee or a glass of milk.

Whether you are a chocolate lover or just enjoy indulging in a delicious dessert from time to time, chocolate cake is sure to satisfy your sweet tooth.

Using Whole Wheat Flour as a Substitute in the Recipe

I’m always on the lookout for healthier alternatives to my favourite treats. One question I often get asked is whether whole wheat flour can be used instead of all-purpose flour in a chocolate cake recipe. Well, my fellow bakers, let’s explore this together!

Whole wheat flour is an excellent alternative to all-purpose flour, as it contains more fibre and nutrients. However, it does have a slightly denser texture and a nuttier taste. To maintain the fluffy and tender crumb of a chocolate cake, I suggest using a mix of whole wheat and all-purpose flour.

Begin by replacing half the all-purpose flour with whole wheat flour. This will help retain the cake’s structure while adding a nutritious twist. If you’re feeling adventurous, gradually increase the whole wheat flour proportion to find the perfect balance between taste and texture.

Don’t forget to sift your whole wheat flour for a lighter and airier cake. This simple step can make a significant difference in the final result.

Whole wheat flour can be a delicious and nutritious addition to your chocolate cake recipe. Just remember to experiment and adjust the proportions to suit your taste buds.

Finding a Substitute for Vegetable Oil in Cake Batter

I’m always eager to try different ingredient swaps in my recipes. A popular question that often pops up is about suitable substitutes for vegetable oil in a chocolate cake. So, buckle up as we dive into the world of oil alternatives!

First, let’s talk about why we use vegetable oil in cakes. It adds moisture and creates a tender crumb, contributing to the overall deliciousness of your chocolate cake. Fear not, as there are several alternatives to vegetable oil that can deliver similar results.

One of my favourite swaps is unsweetened applesauce. Replace the vegetable oil with an equal amount of applesauce for a moist and delightful cake. Bonus: it also adds a subtle fruity undertone that complements the rich chocolate flavour.

Another excellent option is melted unsalted butter, which adds a rich and indulgent taste to your cake. Replace the vegetable oil with an equal amount of melted butter, and watch as your cake becomes the talk of the town!

For a healthier choice, consider using Greek yoghurt. Replace half the vegetable oil with an equal amount of Greek yoghurt to maintain the cake’s moistness while adding a slight tanginess that pairs well with chocolate.

There’s no shortage of vegetable oil substitutes for your chocolate cake recipe. Feel free to experiment and discover which alternative works best for your taste buds.

Making a Vegan Version of the Cake Without Eggs

I understand the importance of catering to different dietary preferences. A question that comes up quite often is how to make a chocolate cake without eggs or use an egg substitute for a vegan version. So, let’s delve into the world of egg-free baking!

Eggs serve multiple purposes in cake recipes, including providing moisture, acting as a binder, and helping the cake to rise. Fear not, my fellow vegan bakers, as there are several egg alternatives that can work wonders in a chocolate cake recipe.

One of my go-to egg substitutes is a flaxseed meal. Combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water for each egg you’re replacing. Allow the mixture to sit for a few minutes until it thickens, then add it to your recipe. This will provide moisture, binding, and a subtle nutty flavour that complements the chocolate.

Another fantastic option is using unsweetened applesauce. Replace each egg with 1/4 cup of applesauce for a moist and tender cake. This swap adds a hint of fruity sweetness that pairs beautifully with the rich chocolate taste.

Don’t forget about the trusty mashed banana! Use half a mashed banana for each egg you’re replacing, and you’ll get a moist cake with a slight banana undertone. It’s a match made in dessert heaven!

Creating a vegan chocolate cake is simple and fun with the right egg substitutes. Feel free to experiment with different alternatives to find your perfect egg-free chocolate cake recipe.

Replacing White Vinegar with a Different Acidic Ingredient

I’m no stranger to ingredient swaps and the excitement they bring. A common question that arises is whether white vinegar can be replaced with another type of vinegar or a different acidic ingredient in a chocolate cake recipe. Let’s explore the world of acidity in baking!

White vinegar is used in chocolate cake recipes to react with the baking soda, creating a tender and fluffy texture. However, there are other acidic ingredients that can serve the same purpose while adding a unique twist to your cake.

One popular alternative is apple cider vinegar. Swap the white vinegar with an equal amount of apple cider vinegar for a cake with a delicate fruity tang. This vinegar adds a layer of complexity to the chocolate flavour, making your cake even more irresistible.

Lemon juice is another fantastic option. Replace the white vinegar with an equal amount of freshly squeezed lemon juice for a zesty, refreshing touch. The chocolate and citrus combination is a tried and true favourite that will surely impress your taste buds.

Buttermilk can also work wonders in a chocolate cake recipe. Replace the white vinegar and water with an equal amount of buttermilk for a moist and tender cake. The subtle tanginess of the buttermilk enhances the chocolate flavour, creating a deliciously rich and indulgent treat.

Swapping white vinegar with other acidic ingredients can add a unique and exciting twist to your chocolate cake recipe. Don’t be afraid to experiment with different alternatives to find the perfect balance of flavours.

Using Different Types of Sugar in Cake and Frosting

I’m always intrigued by the idea of trying new ingredient swaps in my recipes. A frequent question that comes up is whether it’s possible to use a different type of sugar, like brown sugar or a sugar substitute, in a chocolate cake and frosting. Let’s embark on a sweet adventure!

Brown sugar is an excellent option for adding a rich, caramel-like depth to your chocolate cake. Swap the granulated sugar with an equal amount of packed brown sugar for a moist, tender cake with a more complex flavour profile. This simple change can elevate your cake from ordinary to extraordinary.

If you’re looking for a sugar substitute, consider using a granulated sugar replacement like erythritol or stevia. Follow the manufacturer’s recommended conversion ratio for substituting granulated sugar, and ensure your chosen substitute is suitable for baking.

Keep in mind that sugar substitutes can sometimes affect the texture and browning of the cake, so some experimentation may be necessary to achieve the perfect result.

In the frosting, powdered sugar can be replaced with a powdered sugar substitute such as powdered erythritol or powdered stevia. Follow the manufacturer’s conversion guidelines, and remember to taste as you go, adjusting the sweetness to your liking.

Experimenting with different types of sugar and sugar substitutes can lead to new and exciting flavour combinations in your chocolate cake and frosting. Don’t be afraid to try new things and adjust to your personal preferences.

Making a Gluten-Free Chocolate Cake Recipe

I’m often asked how to make a chocolate cake recipe gluten-free. So, let’s dive into the world of gluten-free baking and create a cake that everyone can enjoy!

To make a gluten-free chocolate cake, you’ll need to replace the all-purpose flour with a gluten-free alternative. My go-to choice is a gluten-free all-purpose flour blend, which typically combines rice flour, potato starch, and tapioca starch. These blends are designed to mimic the texture and properties of wheat flour, making them an excellent choice for cake recipes.

Simply swap the all-purpose flour with an equal amount of gluten-free all-purpose flour blend. Be sure to choose a blend that includes xanthan gum, as this helps to provide structure and elasticity to your cake. If your chosen blend doesn’t contain xanthan gum, add 1/4 teaspoon per cup of flour to the recipe.

Another option is using almond flour, which adds a delicate nutty flavour and moist texture to your chocolate cake. Replace the all-purpose flour with an equal amount of almond flour, and keep in mind that the cake may be denser than the original recipe.

Making a gluten-free chocolate cake is easy and delicious with the right flour alternatives. Feel free to experiment with different blends and flours to find your perfect gluten-free chocolate cake recipe.

Converting the Recipe into Cupcakes

I love transforming recipes to suit different occasions and formats. One question I frequently encounter is whether a chocolate cake recipe can be turned into cupcakes instead. Well, my fellow bakers, let’s embark on a cupcake adventure together!

Converting a chocolate cake recipe into cupcakes is surprisingly simple. Follow the original recipe’s instructions for preparing the batter but pay close attention to the baking process. The primary difference lies in the baking time and temperature.

Start by preheating your oven to 350°F (180°C), just as you would for the cake. Line a muffin tin with cupcake liners, and fill each liner about two-thirds full with batter. This ensures your cupcakes will have room to rise without overflowing.

Baking times will vary depending on your oven and the size of your cupcakes, but a general guideline is to bake them for 18-22 minutes. Keep an eye on your cupcakes and insert a toothpick into the centre to check for doneness. If the toothpick comes out clean or with a few moist crumbs, your cupcakes are ready!

Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost them with the same frosting as you would for the cake, and voilà! You’ve transformed your chocolate cake recipe into delightful cupcakes.

Turning a chocolate cake recipe into cupcakes is a fun and easy way to enjoy your favourite treat in a new format.

Adding Additional Ingredients to Cake and Frosting

I often get asked about adding other ingredients to a chocolate cake or frosting for added texture and flavour. So, let’s explore the delicious world of cake enhancements!

Adding nuts or chocolate chips to your chocolate cake can create a delightful crunch and an extra layer of flavour. For a nutty twist, fold 1/2 to 1 cup of chopped nuts, such as walnuts or pecans, into the batter just before pouring it into the cake pan. This adds a delightful contrast to the cake’s tender crumb.

For an extra dose of chocolate, stir in 1/2 to 1 cup of chocolate chips or chopped chocolate to the batter. This will create pockets of gooey, melted chocolate throughout your cake, making it a chocoholic’s dream come true!

Don’t be afraid to get creative with your frosting, too! For a nutty frosting, add 1/2 cup of finely chopped nuts to the mixture, or sprinkle them on top of the frosted cake for a beautiful, textured finish. You could also fold in 1/2 cup of mini chocolate chips or chopped chocolate to the frosting for a delightful chocolate surprise in every bite.

Adding extra ingredients to your chocolate cake and frosting can elevate your dessert to new levels of deliciousness. Don’t hesitate to let your imagination run wild and create your very own masterpiece.

Storing Chocolate Cake: Shelf Life and Best Storage Method

Storing a chocolate cake properly is essential to maintaining its freshness and taste. Follow these guidelines to ensure your cake stays moist and delicious for as long as possible.

First, allow the cake to cool completely before storing it. If you’re not planning to frost and serve the cake right away, wrap it tightly in plastic wrap to keep it from drying out. You can store the unfrosted cake at room temperature for up to two days.

If the cake is already frosted, store it in an airtight container at room temperature. Avoid refrigerating the cake, as this can cause it to become dry and less flavourful. A frosted chocolate cake can be stored at room temperature for 3-4 days.

For longer storage, consider freezing your cake. Wrap the unfrosted cake tightly in plastic wrap, then in aluminium foil, and store it in an airtight container or a resealable plastic freezer bag.

Label and date the container, and store the cake in the freezer for up to 3 months. Thaw the cake at room temperature before frosting and serving.

Making Dairy-Free Frosting with Alternatives like Almond Milk

Preparing a chocolate cake ahead of time can save you stress and help you manage your time more effectively, especially when you’re planning for a special event or gathering.

To make your chocolate cake in advance, follow the recipe instructions to prepare and bake the cake. Allow the cake to cool completely, then wrap it tightly in plastic wrap. You can store the unfrosted cake at room temperature for up to two days.

If you need to prepare the cake further in advance, consider freezing it. Wrap the unfrosted cake in plastic wrap and aluminium foil, then store it in an airtight container or a resealable plastic freezer bag.

Label and date the container, and store the cake in the freezer for up to 3 months. Thaw the cake at room temperature before frosting and serving.

You can also prepare the frosting ahead of time. Store it in an airtight container in the refrigerator for up to one week. When you’re ready to frost the cake, allow the frosting to come to room temperature and stir it well before using.

By making your chocolate cake ahead of time and storing it properly, you can ensure a delicious and stress-free dessert experience.

What Makes a Cake Moist and Fluffy?

There are several factors that contribute to a cake being moist and fluffy. One of the most important ones is the ratio of wet ingredients to dry ingredients in the batter.

A good rule of thumb is to use equal amounts of wet and dry ingredients as this helps to create a balanced, moist texture. 

You also want to try to use cake flour instead of plain flour, although this isn’t a must. Cake flour is lower in protein which helps to create a lighter and fluffier texture. However, this is not vital.

Another factor that can affect the moisture and fluffiness of a cake is the amount and type of fat used in the recipe.

Cakes that contain a higher proportion of fat, such as butter, will tend to be moister and more tender than cakes that use oil as the fat source.

Additionally, using a combination of different types of fat, such as butter and vegetable oil, can also help to create a moist, tender texture.

Finally, the method of mixing the batter can also affect the texture of the cake. Overmixing the batter can result in a tough, dense texture, while undermixing can cause the cake to be heavy and sunken.

To achieve a moist, fluffy texture, it is important that you only mix the batter just until the ingredients are combined, being careful not to overmix.

It is difficult to say exactly what the most popular cake flavours are, as people’s tastes and preferences do vary greatly.

However, some of the most commonly enjoyed cake flavours include vanilla, chocolate, and red velvet. They also happen to be my favourite cakes as well!

So, top of the list is, of course, vanilla cake. a classic flavour that is loved for its simplicity and versatility. It is often made with vanilla extract or vanilla beans, which give it a rich, aromatic flavour. 

Vanilla cake is often paired with vanilla frosting or other complementary flavours such as strawberry or lemon.

Chocolate cake is another popular flavour that is enjoyed by many people. It is typically made with cocoa powder, which gives it a rich, intense chocolate flavour.

Like vanilla cake, chocolate cake can be paired with a variety of frostings, such as chocolate, vanilla, or even peanut butter.

Red velvet cake is a unique flavour that is often associated with special occasions such as weddings or birthdays. I love the colour of the red velvet cake, reminds me of the holiday season.

It is made with cocoa powder and buttermilk, which give it a distinct reddish colour and tangy flavour. Red velvet cake is typically topped with cream cheese frosting, which helps to balance out the tanginess of the cake.

I have shared a recipe for all three of these flavours, but be sure to stick around for more cake flavours.

Check Out These Other Recipes

I can’t help but reminisce about the sweet satisfaction of biting into a decadent slice of my Chocolate Cake. If you’re like me and love indulging in delightful desserts, you’re in for a treat!

There are plenty more drool-worthy dishes to explore, like the Blueberry Streusel Cake, a perfect blend of moist cake and fruity goodness, or the No Bake Oreo Cheesecake, a creamy, heavenly concoction that’ll make you swoon.

Craving something chocolaty, but with a twist? Try the Mint Chocolate Milkshake for a refreshing spin on a classic favourite.

But don’t think I’ve forgotten about my fellow foodies who enjoy a good savoury dish. I’ve got a whole bunch of mouth-watering recipes you’ll love, such as the Chicken Biryani, packed with aromatic spices and tender chicken pieces, or the scrumptious Aloo Gosht, a hearty combination of potatoes and tender meat, simmered in rich, flavourful gravy.

And if you’re in the mood for something lighter, the Chicken & Sweetcorn Soup is a deliciously warming and comforting choice.

So go ahead and try out these recipes, and let your taste buds embark on an unforgettable culinary adventure. And don’t forget to leave a comment below to let me know how they turn out—I’d love to hear your thoughts!


Chocolate Cake

by Nabeela Kauser
The best chocolate cake recipe is the subject of many debates. I understand that. But after taking a mouthful of this rich, luscious chocolate cake with chocolate frosting, everyone at the table said that it was the best chocolate cake they had ever had.
5 from 7 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Baking, Dessert
Cuisine American
Servings 12 Slices
Calories 347 kcal


For The Cake

  • 200 g Plain Flour
  • 200 g Sugar Granulated
  • 50 g Cocoa Powder Unsweetened
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 200 ml Water
  • 70 ml Vegetable Oil
  • 2 large Eggs
  • 1 tbsp Vinegar White
  • 1 tsp Vanilla Extract

For The Frosting

  • 100 grams Butter Softened and unsalted
  • 250 grams Sugar Icing, powdered
  • 50 grams Cocoa Powder Unsweetened
  • 50 ml Milk
  • 1 tsp Vanilla Extract


  • Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  • In a separate bowl, whisk together the water, vegetable oil, vinegar, eggs and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until well combined.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake the cake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
  • Let the cake cool completely before frosting.
  • In a medium-sized mixing bowl, beat the butter until smooth.
  • Gradually add the powdered sugar, cocoa powder, milk, and vanilla extract, beating until smooth and creamy.
  • Spread the frosting over the cooled cake, making sure to cover the top and sides completely.
  • Serve the cake and enjoy!


Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 347kcalCarbohydrates: 57gProtein: 5gFat: 14gSaturated Fat: 6gTrans Fat: 0.3gCholesterol: 49mgSodium: 297mgPotassium: 166mgFibre: 4gSugar: 38gVitamin A: 260IUVitamin D: 0.2µgCalcium: 46mgIron: 2mg
Keyword Cakes, Chocolate, Chocolate Cake, Comfort Food, Food, Party Food, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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