Here’s a classic, moist and rich chocolate cake recipe that works for layer cakes, sheet cakes, or even cupcakes.
Classic Chocolate Cake
Ingredients (makes a 9-inch 2-layer cake)
Dry ingredients:
- 1 ¾ cups (220 g) all-purpose flour
- 1 ½ cups (300 g) sugar
- ¾ cup (75 g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
Wet ingredients:
- 2 large eggs
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) boiling water
For frosting (optional):
- 1 cup (230 g) butter, softened
- 3 ½ cups (440 g) powdered sugar
- ½ cup (50 g) unsweetened cocoa powder
- ¼ cup (60 ml) milk
- 2 tsp vanilla extract
Instructions
- Preheat oven: 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients:
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add wet ingredients:
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes until smooth.
- Stir in boiling water carefully (batter will be thin—this is normal).
- Bake:
- Pour batter evenly into prepared pans.
- Bake 30–35 minutes or until a toothpick inserted comes out clean.
- Let cakes cool 10 minutes in pans, then remove to wire racks to cool completely.
- Prepare frosting (optional):
- Beat butter until creamy.
- Gradually add powdered sugar and cocoa powder.
- Add milk and vanilla; beat until smooth and fluffy.
- Assemble cake:
- Place one layer on a serving plate. Spread frosting on top, then place second layer.
- Frost the top and sides of the cake as desired.
💡 Tips:
- For extra moist cake, add ½ cup sour cream or yogurt to the batter.
- Use hot coffee instead of boiling water for a deeper chocolate flavor.
- Frosting can be flavored with a pinch of espresso powder or liqueur like Kahlua for richness.
If you like, I can also give a one-bowl chocolate cake recipe that’s super quick and easy, perfect for beginners.
Do you want me to provide that version?
