Introduction
chocolate cake recipe from scratch easy Halloween, There’s something magical about a perfectly baked chocolate cake—moist, rich, and full of deep cocoa flavor. Whether you’re preparing for Halloween, a birthday, or just indulging your sweet tooth, this chocolate cake will be the highlight of any celebration. This recipe is designed to help you bake a cake that’s soft, delicious, and irresistibly moist.
Let’s dive in and create a chocolate masterpiece!
Ingredients (Choose Your Quantity)
1x (Small Batch)
1 cup all-purpose flour
½ cup cocoa powder (Hershey’s recommended)
1 teaspoon baking powder
A pinch of salt
½ cup granulated sugar
2 large eggs
½ cup unsalted butter (room temperature)
½ cup vegetble oil
1 teaspoon homemade vanilla extract
½ cup milk
¼ cup chocolate pudding (for extra moisture)
2x (Medium Batch)
2 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar
4 large eggs
1 cup unsalted butter (room temperature)
1 cup vegetable oil
2 teaspoons homemade vanilla extract
1 cup milk
½ cup chocolate pudding
4x (Large Batch)
4 cups all-purpose flour
2 cups cocoa powder
4 teaspoons baking powder
½ teaspoon salt
2 cups granulated sugar
8 large eggs
2 cups unsalted butter (room temperature)
2 cups vegetable oil
4 teaspoons homemade vanilla extract
2 cups milk
1 cup chocolate pudding
Step-by-Step Instructions
Step 1: Prepare Your Baking Dish (5 minutes)
Preheat the oven to 350°F (175°C).
Grease your baking dish with homemade nonstick baking cream (you can find this recipe on my channel!).
Ensure an even coat so your cake releases effortlessly.
Step 2: Sift the Dry Ingredients (5 minutes)
In a large mixing bowl, sift together all-purpose flour, baking powder, salt, cocoa powder, and granulated sugar.
This prevents lumps and ensures a smooth, airy cake batter
Step 3: Mix the Wet Ingredients (5 minutes)
In another bowl, whisk together eggs, vanilla extract, and unsalted butter.
The butter must be at room temperature for a smooth texture.
Slowly add vegetable oil and milk, whisking continuous
Step 4: Combine Wet & Dry Mixtures (3 minutes)
Gradually add the wet ingredients into the dry mixture.
Fold gently with a spatula or use an electric mixer on low speed.
Stir in chocolate pudding for extra moisture.
Step 5: Pour & Bake (45 minutes)
Pour the batter into the prepared baking dish.
Bake for 45 minutes.
Check with a toothpick—if it comes out clean, your cake is done!
Step 6: Cooling & Decoration (20 minutes)
Let the cake cool for 10 minutes before removing it from the pan.
Decorate with whipped cream, green food coloring, and edible sugar eyes for a spooky Halloween look!
How to Make Your Cake Extra Moist
Use chocolate pudding – This is the secret ingredient that keeps your cake soft and rich.
Avoid overmixing – Mix only until combined to prevent a dense cake.
Use room temperature ingredients – This ensures even mixing and a smooth batter.
Don’t skip sifting – Airy flour makes a big difference in texture.
Let the cake cool – Cutting too soon releases steam, making it dry.
Brush with syrup – A light sugar syrup layer enhances moisture.
Use high-quality cocoa powder – This affects the flavor and richness.
Cover when cooling – A loose wrap keeps it from drying out.
Choose the right pan – A dark, nonstick pan retains moisture best.
Don’t overbake – Check at 40 minutes to avoid dryness.
Test Kitchen Tips
Best frosting pair? A rich chocolate ganache or buttercream frosting.
Want an extra kick? Add a teaspoon of espresso powder for deeper flavor.
Perfect slice? Use a warm knife for clean cuts.
How to Store Your Cake
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Wrap in plastic wrap and store for up to 7 days.
Can You Freeze It?
Yes! Here’s how:
Wrap the cake tightly in plastic wrap, then cover with foil.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before serving.
NonVegKahani Community Tips & Praise (Rahul K.)
“This is the softest chocolate cake I’ve ever made. The pudding makes it perfect!”
“I tried the Halloween decoration idea—it was a hit at my party!”
“Adding espresso powder brought out the chocolate flavor even more.”
FAQs
1. Why is my cake dry?
You may have overbaked it. Always check at 40 minutes with a toothpick.
2. Can I make this cake without eggs?
Yes! Replace eggs with ½ cup unsweetened applesauce or 1 mashed banana.
3. What if I don’t have chocolate pudding?
Use ½ cup sour cream or yogurt for similar moisture.
4. Can I make cupcakes with this batter?
Absolutely! Bake at 350°F for 20-25 minutes.
5. What’s the best cocoa powder to use?
Dutch-processed cocoa gives a deep, rich flavor.
Best YouTube Video for This Recipe
Watch Here: Chocolate Cake Tutorial
Enjoy your delicious homemade chocolate cake! Happy baking! 
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