Here’s a Classic Chocolate Cake recipe that’s rich, moist, and perfect for any occasion. It’s simple to make and delivers that deep, delicious chocolate flavor that everyone loves. Whether you’re making it for a birthday or just to satisfy your chocolate cravings, this cake is a sure winner!
Classic Chocolate Cake
Ingredients:
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs, at room temperature
- 1 cup whole milk (or 2% milk)
- 1/2 cup vegetable oil (or melted butter for richer flavor)
- 2 tsp vanilla extract
- 1 cup boiling water (or hot coffee for deeper flavor)
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 3 1/2 cups powdered sugar (sifted)
- 1/2 cup whole milk (more if needed)
- 2 tsp vanilla extract
- Pinch of salt
Instructions:
1. Prepare the Cake Pans:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, or line them with parchment paper circles for easy removal after baking.
2. Make the Cake Batter:
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth, using a hand mixer or stand mixer on medium speed.
- Gradually add the boiling water (or hot coffee), mixing until the batter is smooth. The batter will be thin—this is normal.
3. Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
4. Make the Chocolate Frosting:
- In a large bowl, beat the butter until creamy and smooth (about 1-2 minutes).
- Add the cocoa powder, and beat until combined.
- Gradually add the powdered sugar, milk, vanilla extract, and salt. Start on low speed and gradually increase to medium speed. Beat until smooth and fluffy, adding more milk as needed to reach your desired frosting consistency.
5. Assemble the Cake:
- Once the cakes are completely cooled, place the first layer on a cake stand or serving plate.
- Spread a generous amount of frosting over the top of the first layer.
- Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
6. Serve:
- Once frosted, you can decorate with chocolate shavings, sprinkles, or fresh berries if you like.
- Slice and enjoy!
Tips & Variations:
- For extra moistness: Add a teaspoon of vinegar to the milk or use buttermilk instead for a tender crumb.
- For a richer flavor: Use hot coffee instead of boiling water in the batter. The coffee enhances the chocolate flavor without making the cake taste like coffee.
- Add-ins: You can fold in some mini chocolate chips or nuts into the batter for extra texture and flavor.
- Cake size variations: This recipe also works well as cupcakes (about 24 cupcakes) or as a 9×13-inch cake.
This Classic Chocolate Cake is everything you want in a chocolate dessert—rich, decadent, and super satisfying. It’s perfect for any celebration or just because! Enjoy!