Here’s a classic Chocolate Cake recipe—moist, rich, and perfect for any celebration.
Ingredients (for 8–10 servings)
For the Cake:
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1 3/4 cups (220g) all-purpose flour
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1 1/2 cups (300g) granulated sugar
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3/4 cup (75g) unsweetened cocoa powder
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1 teaspoon salt
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2 large eggs
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1 cup (240ml) whole milk
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1/2 cup (120ml) vegetable oil
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2 teaspoons vanilla extract
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1 cup (240ml) boiling water
For the Frosting (Chocolate Buttercream):
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1/2 cup (115g) unsalted butter, softened
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2/3 cup (65g) unsweetened cocoa powder
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3 cups (360g) powdered sugar
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1/3 cup (80ml) milk, plus more if needed
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1 teaspoon vanilla extract
Instructions
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Preheat oven: 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
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Mix dry ingredients:
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In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add wet ingredients:
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Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
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Add boiling water:
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Stir in boiling water (batter will be thin, that’s normal).
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Bake:
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Divide batter between the prepared pans. Bake 30–35 minutes or until a toothpick inserted into the center comes out clean.
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Let cakes cool 10 minutes in pans, then remove to wire racks to cool completely.
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Make the frosting:
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Beat butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk. Add vanilla extract. Beat until smooth and spreadable.
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Assemble:
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Place one cake layer on a serving plate. Spread frosting on top, then add the second layer. Frost the top and sides as desired.
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✅ Tips:
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For extra moist cake, brush each layer lightly with milk or coffee before frosting.
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Chocolate chips or a sprinkle of sea salt on top can enhance flavor.
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Cake can be stored in an airtight container at room temperature for 2–3 days or refrigerated for up to a week.
I can also give you a stovetop chocolate cake version that doesn’t require an oven—it’s soft and fudgy. Do you want that version?
