Does it seem to you that there isn’t a lot of cooking completely from scratch at many households these days?  I’m in a generation where most of us ate at home and our meals were almost always homemade.  Our meals were made from simple ingredients that were usually already on hand. 

Last Sunday I offered to make the dessert for a friend’s birthday dinner.  The birthday girl said that she loves all desserts, but especially loves chocolate cake.  Even though I like to cook most of our meals from scratch, I am NOT a baker.  It just isn’t my forte’.  I don’t do well when I have to exactly measure all of my ingredients like you need to do when baking.  But..  I DID offer to bring dessert and who am I to mess with a lady and a chocolate cake??

Yes, I could have made the cake from a mix.  In fact, when I bake, I usually do use a boxed mix and canned icing.  But, I guess I thought I needed a challenge, so I decided that I would try to make a cake from scratch.  I think I’ve made a cake from scratch maybe twice in my life.  I’ve made cookies, pies and quick breads from scratch, but not cakes or cupcakes.  I knew I wanted to make one of those 2 layer decadent chocolate cakes and fill and frost it with some more decadent chocolate frosting. 

After searching, comparing and drooling over many cake recipes, I finally settled on this on this one that I am sharing with you.  It did take a little more time and work to make it from scratch, but the end result was ……..   well…..  I just don’t have enough words to adequately describe this chocolate cake and the buttercream frosting.

 Ok, I’ll try…..  It was the most mouth-watering, moist, delectable, rich, decadent, chocolaty perfection that I have ever tasted in a chocolate cake.  Seriously!  And I actually made it from scratch!  And the buttercream frosting…  I just can’t even …

If that doesn’t make you want to run out and get the ingredients to make this cake, I don’t know what will! 

So back to my question, Does Baking A Cake From Scratch Deserve A Comeback? 


I hope you try it and ENJOY !! 

And I hope you will come back here and share with all of us, just how much you loved it!

The Best Chocolate Cake Recipe {Ever}

This one bowl chocolate cake recipe will make people think you’ve made this a hundred times.  It really is THAT good! 

And the best part?  It really was an easy cake to make.  But beware…  this cake is not for the faint of heart.  It is definitely rich and chocolaty. 

I would not make any substitutions or changes to the directions,  except maybe a minor few (my husband is lactose intolerant so I used almond milk instead of regular milk and I didn’t have any espresso powder on hand, so I did omit that ingredient, but I probably shouldn’t have), and I would not skimp on the frosting, nor would I use any recipe other than this one for the frosting.   It really did take this cake from already delicious to over the top! 


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder homemade or store-bought
  • 1 cup milk or buttermilk, almond, or coconut milk
  • 1/2 cup vegetable oil or canola oil, or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla  
  • 1 cup boiling water


  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

Chocolate Cake:

  1. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  2. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  3. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
  4. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  5. Frost cake with Chocolate Buttercream Frosting. 

Note:  The cake batter will be very thin after adding the boiling water.  Not to worry, it is fine!  And the results will be a very moist cake! 

Chocolate Buttercream Frosting:


  • 1½ cups butter 3 sticks, softened
  • 1 cup unsweetened cocoa
  • 5 cups confectioner’s sugar
  • ½ cup milk
  • 2 teaspoons vanilla  
  • ½ teaspoon espresso powder


  1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
  2. Cream together butter and cocoa powder until well-combined.
  3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
  4. Add vanilla extract and espresso powder and combine well.
  5. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
chocolate, cake, dessert


  1. Looks just like the cake recipe on the Hershey’s cocoa can. I’ve never made it but Joe loves chocolate cake and makes it often. Everyone loves it and asks for it on their birthdays! We never have the espresso powder either but I bet it would be good.

    1. YES Karen! It is very similar to the Hersey’s cocoa recipe, but with some tweaks to it! I’m impressed that Joe makes it! If I were closer, I’d ask for it on my birthday as well !!

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