Classic Chocolate Cake

Classic Chocolate Cake Recipe

Ingredients

For the cake:

- 1¾ cups (220g) all-purpose flour

- ¾ cup (75g) unsweetened cocoa powder

- 2 cups (400g) granulated sugar

- 1½ teaspoons baking powder

- 1½ teaspoons baking soda

- 1 teaspoon salt

- 2 large eggs

- 1 cup (240ml) whole milk

- ½ cup (120ml) vegetable oil

- 2 teaspoons vanilla extract

- 1 cup (240ml) boiling water

For the chocolate frosting (optional but recommended):

- 1 cup (225g) unsalted butter, softened

- 3½ cups (440g) powdered sugar

- ½ cup (50g) unsweetened cocoa powder

- ½ teaspoon salt

- 2 teaspoons vanilla extract

- ¼–⅓ cup (60–80ml) heavy cream or milk

Instructions

1. Preheat the oven: Set to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).

2. Mix dry ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well combined.

3. Add wet ingredients (except boiling water): Add the eggs, milk, oil, and vanilla to the dry mixture. Beat with an electric mixer on medium speed for 2 minutes until smooth. The batter will be thick.

4. Incorporate boiling water: Carefully stir in the boiling water by hand (batter will be thin— that's normal). This helps make the cake extra moist.

5. Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool the cakes: Let them cool in the pans for 10 minutes, then remove to wire racks to cool completely (about 1 hour). Don't frost until fully cooled.

7. Make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, cocoa, salt, and vanilla. Add cream a little at a time until you reach a spreadable consistency.

8. Assemble: Place one cake layer on a serving plate. Spread about 1 cup of frosting on top. Add the second layer and frost the top and sides. Slice and enjoy

Tips

- For a single-layer cake, use a 9x13-inch pan and bake 35–40 minutes.

- Store at room temperature for up to 3 days or refrigerate for a week.

- Variations: Add chocolate chips to the batter for extra gooeyness, or top with ganache instead of frosting.

Enjoy your homemade chocolate cake!