Classic Chocolate Cake Recipe
American · Dessert · 55 min total
A rich, moist chocolate cake with a tender crumb, perfect for birthdays or any celebration. This easy recipe yields a decadent dessert that pairs beautifully with chocolate buttercream frosting.
20
min prep
min prep
35
min cook
min cook
12
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk in sugar.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes until well combined.
- Stir in boiling water until batter is smooth (batter will be thin).
- Pour batter evenly into prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Tips
- For a dairy-free version, substitute milk with almond milk and use a dairy-free butter substitute for frosting.
- Store unfrosted cake layers wrapped in plastic at room temperature for up to 2 days, or freeze for up to 3 months.
- This cake pairs well with a simple dusting of powdered sugar or a chocolate ganache.
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