The Best Chocolate Cake (freshly milled or store-bought flour)

November 6, 2025
by: Winnie
2 Comments
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Updated: November 6, 2025

Did you ever have food so life-changing in your childhood that you’re still thinking about it decades later? Once upon a time … okay, it was in college … my husband told me about a cake from his childhood. Not just any cake. This was the chocolate cake. The one that made him and his best friend abandon all homework responsibilities, jump in the car, and race to a local bakery like it was a dessert emergency. According to him, it was the best thing ever to happen to chocolate. And yes, he talked about it like it was a long-lost love. Fast forward a few years (and a few dozen baking experiments), and I recreated that legendary slice of chocolate cake. Because love … and dessert … are worth fighting for. After a few tweaks and a lot of taste tests, I nailed it. And now? This chocolate cake (freshly milled or store-bought flour) has dethroned the original. It’s the Official-Family-Birthday-Cake. Candles required. Plate-licking expected.

So, if you’re ready to make the best (and easiest) chocolate cake of your life … grab your apron. I’m walking you through every step so you can make this forever-food-memory too.

Let’s dive in, shall we?

Let’s Get this Batter Party Started

Alright, apron on? Mixer ready? Let’s dive into the delicious chaos of cake-making.

First things first … pan prep. You’ll need two 9-inch round cake pans. If you only have 8-inch pans, don’t panic. They’ll work just fine, though you’ll want to give them a few extra minutes in the oven. Prefer the no-fuss sheet cake route? Grab your trusty 9×13 pan. Or maybe cupcakes are calling your name? Go for it. This recipe is flexible like yoga pants on a Sunday. Options are a good thing.

Now, grease those pans like you mean it. Then, line the bottoms with parchment paper. Yes, it’s a tiny step, but it’s the superhero move that saves you from cake-removal heartbreak later.

Next, let’s get mixing. In a bowl, combine:

2 eggs
1 cup milk (whole is wonderful, but use what you’ve got)
2 tsp vanilla extract (want to save money on vanilla extract – click here)
½ cup oil (choose your favorite oil … whatever makes your baking heart happy)

Mix until everything looks friendly and united. And yes, you are officially on your path to chocolate heaven. But wait … there’s more. The dry ingredients are about to crash the party, and they’re bringing serious flavor. I’ll walk you through that in the next section.

Dry Ingredients (for Chocolate Cake … freshly milled or not)

Because this chocolate cake recipe is all about flavor, we’re now inviting the dessert VIPs to the bowl. Toss in:

2 cups sugar
¾ cup cocoa powder
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt

Mix for about 2 minutes … just enough time for everyone to get properly acquainted. Be sure to scrape down your bowl. You want a smooth, unified team here.

Let’s take a tiny cocoa-powder detour. There are two main types of cocoa powder in the grocery store jungle: natural and Dutch-processed. They’re both yummy chocolate, but they bring different vibes to the party.

Natural Cocoa Powder

Think of this one as the bright and bold cousin. It hasn’t been treated with anything, so it keeps its natural acidity. Because of that, it has a sharper flavor. It’s usually lighter brown and works especially well with baking soda, which loves having an acid around to help things rise.

Dutch-Processed Cocoa Powder

This cocoa powder has been treated with an alkaline solution (basically a chocolate spa treatment) that smooths out the acidity. You might also see it called alkalized or European-style. It tastes deeper and richer, and the color is darker and more dramatic. It’s perfect when you want ultra-smooth chocolate flavor and don’t need the acidity to activate baking soda.

So which should you use? Honestly, either one works beautifully in this recipe. Just make sure it’s cocoa powder … not hot cocoa mix or some mystery chocolate dust. This cake deserves the real deal.

Now that your cocoa powder has made its grand entrance, it’s time to bring in the flour. If you’re using store-bought all-purpose flour, add:

1¾ cups all-purpose flour

Mix gently. No need to overdo it … just enough to make the batter feel loved.

And now, the twist that makes this cake unforgettable: boiling water. Yep, 1 full cup of it. Pour it in slowly and watch the cocoa bloom like it’s springtime in a chocolate garden. The batter will suddenly look thin … almost suspiciously so. But don’t worry. Thin batter equals moist cake. It’s science. Delicious, chocolatey science.

Give it a good stir, scrape the bottom, and stir again. You want every bit of cocoa and flour to be fully incorporated. At this point, your batter should resemble a glossy chocolate river. And yes, it’s okay to pause and admire it.

If you’re sticking with store-bought flour, you’re ready to bake. But if you’re curious about freshly milled flour … or already part of the grain-grinding club … hang tight. The next section is your moment. Want to know why someone would willingly take three extra minutes to grind their own wheat instead of just opening a bag? Check out this article and get the scoop … your chocolate cake and your gut health will thank you.

Fresh Flour Flexes on Store-Bought (chocolate cake freshly milled flour)

If you’ve joined the freshly milled flour revolution, welcome … you are officially one of the cool kids in the baking world. This is where chocolate cake with freshly ground flour gets even more special. Instead of reaching for a bag of flour, we’re going straight to the source: wheat berries. You’ll need:

280 grams of wheat berries (soft white, ancient grains, or a mix)

Now, here’s a little grain wisdom: “Yeast/sourdough likes it hard. Baking soda/powder likes it soft.” Translation? Bread wants the strength of hard wheat, but cakes … like this chocolate cake freshly milled flour … prefer the gentle touch of soft wheat. If you’re curious about becoming a grain matchmaker, here’s a whole article waiting to guide you through the wheat-choosing process.

Once you’ve picked your wheat berries, grind them very fine. Then stir the freshly milled flour right into your batter and add that magical 1 cup of boiling water. Yes, even here, boiling water is the secret sauce.

But don’t rush! Freshly milled flour needs a little time to relax and hydrate. Give your batter a 30-minute rest. Think of it as a mini spa treatment for your grains. They’ve worked hard … let them soak it in.

After the rest, you’re ready to bake. Whether you’re team store-bought or team freshly milled, the next step is the same: get that batter into pans and into the oven.

Bake It, Cool It, Don’t Rush It (chocolate cake … freshly milled or not)

Now that your batter looks like a chocolate river worthy of poetry, it’s time to bake. Divide it evenly between your two pans … no need to measure obsessively, just eyeball it like a confident cake whisperer.

Slide those pans into a 350°F oven and bake for 30–35 minutes. You’re looking for a clean toothpick test … no gooey batter clinging on for dear life. Once they pass the test, pull them out and let them rest in the pans for 10 minutes. Yes, it’s tempting to flip them immediately, but patience here pays off in prettier layers later.

After their mini nap, gently turn the cakes out onto a wire rack. Let them cool completely. Not mostly. Not “eh, close enough.” Fully cooled. This is the secret to frosting that stays where it’s supposed to and doesn’t melt into a chocolate puddle.

While your cakes are chilling like pros, it’s time to whip up amazing frosting. And yes, you’re about to become the frosting hero your kitchen deserves.

Chocolate Frosting (for Chocolate Cake … freshly milled or not)

While your chocolate cake (freshly milled flour or store-bought) layers are cooling down from their big moment in the oven, it’s time to make a chocolate frosting so good that you will put every grocery-store tub to shame. (Not in the double-chocolate mood? Fear not! Click here to snag a ridiculously delicious vanilla frosting recipe … because even vanilla deserves its moment in the spotlight.)

Trust me, once you make homemade frosting … there’s no going back.

Start by melting 1 stick of butter (microwave or stovetop … choose your adventure). Pour the melted butter into a mixing bowl and whisk in ⅔ cup of cocoa powder. Stir until it turns into a dark, glossy chocolate puddle. It should look like something you’d want to dive into. Resist the urge. For now.

Next up, we add the heavy hitters:

3½ cups powdered sugar
⅓ cup milk
1 teaspoon vanilla extract (curious how to make your own … check out this blog)

Before you fire up that mixer, take a deep breath and start on the lowest speed. Unless, of course, you do want your kitchen to look like a powdered sugar blizzard rolled through. Once everything is incorporated, crank up the speed and let it whip until the frosting looks airy and beautiful.

Now check the frostings’ mood:

Too stiff? Add a splash of milk.
Too loose? More powdered sugar.
Perfect? Time to celebrate that win.

When your cakes are completely cooled … and not a minute sooner … slather a generous layer of frosting right in the middle of the stack of the cakes … and then go wild on the top and sides. Smooth it, swirl it, or go full rustic. There’s no wrong way to frost when it tastes this good.

And yes, licking the beaters is mandatory. Consider it the baker’s tax.

FAQ … Cake Crisis Hotline (for chocolate cake … freshly milled or not)

How should I store this masterpiece? Covered on the counter works beautifully. It’s a low-maintenance kind of cake.
How long will it last? About 3 days before it starts whispering, “Eat me now or regret it forever.”
Should I refrigerate it? You can! It’ll stretch the shelf life to around 5 days.
Can I freeze it? Absolutely. Slice it first and then freeze it. That way, you can sneak a slice whenever the craving hits. Midnight cake? Approved.
Can I bake this in a 9×13 pan? Yes, yes, yes. Just keep an eye on the bake time.
Cupcakes? Totally doable. Start checking their doneness around 18 minutes. They’ll be adorable and just as delicious.
Is this cake good for stacking? It loves a double-layer moment. Go ahead and build that birthday tower.
Can I add coffee? Yes! A teaspoon of espresso powder (add it when you dump in the cocoa powder) deepens the chocolate flavor. It won’t taste like coffee … just more chocolatey and mysterious.
Which chocolate cake recipe is the best? This one. Always this one.

Dessert Conclusions (about the Best Chocolate Cake … freshly milled or not)

This chocolate cake (freshly milled or store-bought flour) recipe isn’t just dessert … it’s the kind of cake that becomes a core memory. The kind your kids will talk about decades from now: “Remember Mom’s chocolate cake? The one we always asked for on our birthdays?” Yep. That one.

It’s unbelievably moist and deeply chocolatey. And whether you use freshly milled flour or the easy store-bought flour, it delivers every single time. If you’re looking for a cake that earns its place in the family hall of fame, congratulations … you’ve found it.

Bake it. Celebrate with it. Dream about it later.

Grab your well-earned slice and come back to my website for more delicious projects, guides, and homestead-happy recipes. If you try this chocolate cake (freshy milled or not), leave a comment or tag me on Instagram @hopethiswerksdiy … I’ll be cheering wildly for you from my kitchen.

And if your chocolate cake is craving a little vanilla love instead, let this vanilla frosting steal a little spotlight. Grab your free, ridiculously cute vanilla frosting recipe card right here.

Until next time … may your cake always rise, your frosting be perfectly spreadable, and your plate never be empty.

The BEST Chocolate Cake

The only chocolate cake recipe you’ll ever need. It’s soft, decadent, and celebration-worthy. Bake it for birthdays, holidays, or any day that needs a little extra happiness (so… basically every day).

Ingredients

Chocolate Cake

2 eggs
1 cup (235g) milk
½ cup (90g) oil
2 tsp vanilla extract
2 cups (400g) sugar
¾ cup (75g) cocoa powder
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
1¾ cup (210g) all-purpose flour
1 cup boiling water

Chocolate Frosting

1 stick (½ cup) butter, melted
⅔ cup (65g) cocoa powder
3½ cups (395g) powdered sugar
⅓ cup (80g) milk
1 tsp vanilla extract
Optional: pinch of salt or espresso powder

Instructions

Chocolate Cake

Preheat that oven to 350°F. Grease and line two 9" round pans with parchment (or one 9x13 pan).
In a big mixing bowl, toss in the eggs, milk, oil, and vanilla. Beat until it all looks friendly and well acquainted. 2 eggs, 1 cup milk, ½ cup oil, 2 tsp vanilla extract
Now, invite in the sugar, cocoa powder, baking powder, baking soda, and salt. Mix for about 2 minutes. 2 cups sugar, ¾ cup cocoa powder, 1½ tsp baking powder, 1½ tsp baking soda, 1 tsp salt
Add the flour and mix just until it disappears. Don’t overdo it. 1¾ cup flour
Stir in the boiling water. The batter will look suspiciously thin, but trust the process. (This is how the magic happens.) 1 cup boiling water
Pour the liquid chocolate goodness into your pans and bake for 30–35 minutes, or until a toothpick comes out clean ... no gooey surprises.
Cool for 10 minutes, then carefully free those cakes from their pans and let them chill completely on a wire rack.

Chocolate Frosting

Melt your butter, then pour it into a mixing bowl. 1 stick of butter
Stir in cocoa powder until it looks dark and glossy ... like rich chocolatey dreams. ⅔ cup cocoa powder
Add powdered sugar and milk. Beat until smooth and spreadable. 3½ cups powdered sugar, ⅓ cup milk

Too stiff? Splash in a bit more milk.
Too runny? Toss in a little more powdered sugar.

Stir in vanilla. Feeling fancy? Add a pinch of salt or espresso powder. 1 tsp vanilla extract

Slather it generously over your cooled cake and take a victory bite.

Notes

How should I store this masterpiece? Covered on the counter works beautifully.
How long will it last? About 3 days before it starts whispering, “Eat me now or regret it forever.”
Should I refrigerate it? You can! It’ll stretch the shelf-life to around 5 days.
Can I freeze it? Absolutely. Slice it first and then freeze pieces individually for midnight snacks.
Can I bake this in a 9x13 pan? Yes, yes, yes. Just keep an eye on the bake time.
Cupcakes? Totally doable. Start checking the bake around 18 minutes. They’ll be adorable.
Which chocolate cake recipe is the best? This one. Always this one.

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