Delicious Chocolate Cake Recipe
There’s chocolate cake, and then there’s this chocolate cake. Rich, moist, ridiculously chocolatey, and so easy, you’ll feel like a baking wizard even if your oven usually just stores pans.
I’ve made this more times than I can count, and every time it disappears fast. Yep, it’s that delicious.
So are you ready to make this soo delicious chocolate cake? Then, let’s put our hands on it.
How to Make This Chocolate Cake
Ingredients
For the cake:
- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 and 1/2 tsp baking powder
- 1 and 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water (yes, boiling!)
For the frosting:
- 1 cup (230g) unsalted butter, softened
- 3 and 1/2 cups (440g) powdered sugar
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/4 cup (60ml) heavy cream (or milk if that’s what you’ve got)
🍽 Essential Equipment for Making the Chocolate Cake Recipe
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Here’s everything you’ll need to bake a rich, moist chocolate cake with ease:
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Mixing Bowls (Various Sizes) – For combining wet and dry ingredients separately.
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Measuring Cups & Spoons – Ensures accurate measuring of flour, cocoa powder, sugar, and liquids.
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Electric Hand Mixer or Stand Mixer – Makes creaming, mixing, and blending the batter quick and lump-free.
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Sifter or Fine Mesh Strainer – Helps sift cocoa powder and flour for a smoother cake batter.
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Rubber or Silicone Spatula – Great for scraping down the bowl and folding ingredients gently.
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Whisk – For blending ingredients smoothly and aerating the batter.
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Cake Pans (8-inch or 9-inch round or square) – Essential for baking the cake layers evenly.
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Parchment Paper – For lining cake pans to prevent sticking and ensure easy release.
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Cooling Racks – To cool your cake layers evenly after baking.
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Offset Spatula – For frosting and smoothing the cake with precision.
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Cake Stand or Serving Plate – Perfect for presenting your finished cake.
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Oven Mitts – For safely handling hot cake pans from the oven.
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Toothpicks or Cake Tester – To check for doneness in the center of the cake.
(Step-by-Step Instructions)
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper if you’re not into washing up.
Step 2: In a big mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. No fancy equipment needed here.
Step 3: Add in eggs, milk, oil, and vanilla. Mix until smooth. It’s gonna be thick, totally normal.
Step 4: Slowly pour in the boiling water while mixing. The batter will thin out and look weirdly runny. That’s the magic.
Step 5: Put the batter evenly into the two pans. Tap them on the counter to pop any sneaky air bubbles.
Step 6: Bake for 30–35 minutes or until a toothpick comes out mostly clean. A few crumbs are fine. Overbaking? Don’t do that.
Step 7: Let the cakes cool in the pans for 10 minutes. Then turn them out onto a rack to cool completely.
Step 8: For the frosting, beat the butter until creamy. Add powdered sugar, cocoa powder, salt, and vanilla. Beat it like you mean it.
Step 9: Add cream a tablespoon at a time until it’s fluffy and spreadable. Lick the spoon (optional but highly recommended).
Step 10: Frost your cooled cakes, stack ’em if you’re feeling fancy, and smooth that chocolaty goodness all around.
Common Mistakes to Avoid
- Overbaking: You want moist, not dusty. Check early.
- Not measuring properly: Use measuring cups and level them off. Guesswork = dry cake.
- Skipping the boiling water: It feels weird, but makes the cake insanely moist.
- Frosting warm cake: Big nope. The frosting will slide off like a chocolate avalanche.
- Too much flour: Spoon it into the cup and level it. Don’t scoop directly.
Recipe Best Tips
⑴ Use room-temperature eggs for better mixing.
⑵ Don’t overmix once the flour is in, just enough to combine.
⑶ Chill the frosted cake for 15 minutes to firm it up before slicing.
⑷ Add a bit of espresso powder to boost the chocolate flavor.
If you’re not into layer cakes, this batter works great as cupcakes too (makes about 24).
Serving Suggestions
- Add a scoop of vanilla ice cream on the side.
- Sprinkle flaky sea salt on top for a tasty twist.
- Serve with berries or whipped cream for contrast.
- Warm it up just a little before serving, it gets extra gooey.
Storage and Freezing
- Storage: Keep it covered at room temp for up to 3 days, or in the fridge for 5.
- Freezing: Wrap slices tightly in plastic wrap and then foil. Freeze up to 3 months. Thaw overnight in the fridge or on the counter.
Frequently Asked Questions (FAQs)
Q: Can I use a different size pan?
A: Yep! You can use a 9×13-inch pan, just bake for about 35–40 minutes.
Q: Can I make it ahead?
A: Totally. Bake the layers a day ahead, wrap them, and frost the next day.
Q: Can I make it dairy-free?
A: Yes! Swap the milk and cream for plant-based alternatives. Use vegan butter for the frosting.
Q: Can I cut down on the sugar?
A: You can reduce it a bit, but not too much or it’ll affect the texture.
Q: Why is my cake sinking in the middle?
A: It might be underbaked or your oven temp is off. Use an oven thermometer to check.
Q: Can I add stuff to the batter?
A: Go for it. Chocolate chips, chopped nuts, or even a swirl of peanut butter.
Q: How long does the frosting last?
A: It’ll keep in the fridge for a week. Bring it to room temp before using.
Conclusion
And there you have it, your new go-to chocolate cake recipe. Seriously, once you try this one, store-bought just won’t cut it anymore.
Make it, share it, and tell me how it went. Drop a pic and tag your version, I’d love to see it!
You Might Also Want To Try
⤵⬇
Chocolate Cake
Ingredients
Ingredients
For the cake:
- 1 and 3/4 cups 220g all-purpose flour
- 3/4 cup 65g unsweetened cocoa powder
- 2 cups 400g granulated sugar
- 1 and 1/2 tsp baking powder
- 1 and 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup 240ml whole milk
- 1/2 cup 120ml vegetable oil
- 2 tsp vanilla extract
- 1 cup 240ml boiling water (yes, boiling!)
For the frosting:
- 1 cup 230g unsalted butter, softened
- 3 and 1/2 cups 440g powdered sugar
- 1/2 cup 45g unsweetened cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/4 cup 60ml heavy cream (or milk if that’s what you’ve got)
Instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper if you’re not into washing up.
- Step 2: In a big mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. No fancy equipment needed here.
- Step 3: Add in eggs, milk, oil, and vanilla. Mix until smooth. It’s gonna be thick, totally normal.
- Step 4: Slowly pour in the boiling water while mixing. The batter will thin out and look weirdly runny. That’s the magic.
- Step 5: Pour the batter evenly into the two pans. Tap them on the counter to pop any sneaky air bubbles.
- Step 6: Bake for 30–35 minutes or until a toothpick comes out mostly clean. A few crumbs are fine. Overbaking? Don’t do that.
- Step 7: Let the cakes cool in the pans for 10 minutes. Then turn them out onto a rack to cool completely.
- Step 8: For the frosting, beat the butter until creamy. Add powdered sugar, cocoa powder, salt, and vanilla. Beat it like you mean it.
- Step 9: Add cream a tablespoon at a time until it’s fluffy and spreadable. Lick the spoon (optional but highly recommended).
- Step 10: Frost your cooled cakes, stack 'em if you're feeling fancy, and smooth that chocolaty goodness all around.
Notes
- Always cool the cake completely before frosting.
- You can use Dutch-processed cocoa if you prefer a deeper flavor.
- Want a stronger chocolate hit? Add mini chips to the batter.
