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–+ servings

Chocolate Cake

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Rich chocolate flavor with a light, tender crumb. This cake is perfect for any celebration and remains moist for days.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Can substitute with 1:1 gluten-free flour blend if needed.
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
Wet Ingredients
  • 1 cup milk Whole milk gives the best texture; use plant milk for dairy-free.
  • 2 large eggs Use room-temperature eggs for better mixing.
  • 1/2 cup vegetable oil Keeps the cake moist longer than butter.
  • 1 tablespoon vanilla extract
  • 1 cup boiling water Careful when adding.
Optional Ingredients
  • 1/4 cup chocolate chips Can stir into batter or use for decorating.
Optional Chocolate Buttercream
  • 1 1/2 cups unsalted butter Use room temperature.
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 6 cups powdered sugar
  • 3-4 tablespoons milk Add until reach spreadable consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until uniformly mixed.
  3. Add milk, eggs, vegetable oil, and vanilla. Mix with spatula or mixer on low until just combined and smooth.
  4. Slowly pour in the boiling water while stirring. The batter will be thin, which is intentional.
  5. Fold in chocolate chips if using.
  6. Divide the batter evenly between the prepared pans, tapping pans gently on the counter to remove air bubbles.
Baking
  1. Bake for 30-35 minutes, rotating halfway if needed. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  2. Let the cakes cool in the pans for 10 minutes. Run a knife around the edges, turn out onto wire racks, and cool completely before frosting.
Making the Buttercream (Optional)
  1. Beat butter until creamy. Add cocoa powder, salt, and vanilla; beat to combine.
  2. Gradually add powdered sugar one cup at a time, mixing well. Add milk tablespoon by tablespoon until you reach a spreadable consistency.
  3. Frost cooled layers and stack.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 30g

Notes

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freezing is possible for up to 3 months.
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