Here’s a classic, moist Chocolate Cake recipe—rich, chocolatey, and perfect for any occasion.
Classic Chocolate Cake
Servings: 8–10
Ingredients
For the Cake
- 1¾ cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 2 tsp vanilla extract
- ¼ cup milk (more if needed)
Instructions
- Preheat oven
- 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Mix wet ingredients
- In another bowl, beat eggs, milk, oil, and vanilla.
- Combine
- Gradually add wet ingredients to dry ingredients, mixing until smooth.
- Carefully stir in boiling water (batter will be thin).
- Bake
- Pour batter evenly into prepared pans.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool 10 minutes in pans, then remove to wire racks to cool completely.
- Make frosting
- Beat butter until creamy.
- Gradually add powdered sugar, cocoa powder, and salt.
- Add vanilla and milk, beating until smooth and spreadable.
- Assemble cake
- Place one cake layer on a serving plate.
- Spread frosting over the top.
- Place second cake layer on top and frost the top and sides.
Pro Tips
- Extra moist: Use buttermilk instead of milk.
- Chocolate flavor boost: Add 1 tsp espresso powder to the batter.
- Frosting variation: Swirl in melted chocolate for a richer frosting.
- Decorate: Top with chocolate shavings, sprinkles, or fresh berries.
If you want, I can also give a one-bowl chocolate cake version or a fudgy chocolate cake that’s more like a brownie in texture.
Do you want me to do that?
