Description
This rich and moist Chocolate Cake is the ultimate dessert for any occasion. Made with simple pantry ingredients, this classic chocolate cake is full of deep cocoa flavor and has a soft, fluffy texture. Top it with your favorite frosting like chocolate buttercream or ganache for a show-stopping sweet treat.
Ingredients
- For the cake:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Eggs
- Milk
- Vegetable oil
- Vanilla extract
- Hot water or hot coffee
- For the frosting (optional):
- Unsalted butter
- Unsweetened cocoa powder
- Powdered sugar
- Milk or heavy cream
- Vanilla extract
Instructions
-
Preheat oven: Set oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
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Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add wet ingredients: Add eggs, milk, oil, and vanilla. Mix until smooth. Slowly stir in the hot water or coffee—the batter will be thin.
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Bake: Divide batter between pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
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Make the frosting: Beat butter until fluffy. Mix in cocoa powder and powdered sugar. Add milk gradually until smooth and creamy. Stir in vanilla.
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Assemble and frost: Once cakes are completely cooled, layer and frost with chocolate buttercream or frosting of choice.
Notes
-
Add chocolate chips or chunks to the batter for extra richness.
-
Swap in raspberry or cherry preserves between layers for a fruity twist.
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Works great as cupcakes—bake for 18–20 minutes.
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For gluten-free, use a 1:1 gluten-free flour substitute.
