Here’s a classic, moist Chocolate Cake recipe—perfect for birthdays, dessert, or anytime you need chocolatey comfort.
Classic Chocolate Cake
Servings: 8–10
Prep: 15 min | Bake: 30–35 min
Ingredients
Cake:
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Optional Frosting:
- 1 cup butter, softened
- 3–4 cups powdered sugar
- ½ cup cocoa powder
- ⅓ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven: 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add wet ingredients:
- Mix in eggs, milk, oil, and vanilla extract. Beat until smooth.
- Stir in boiling water slowly; batter will be thin, that’s okay.
- Bake:
- Divide batter evenly between prepared pans.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Let cakes cool in pans 10 minutes, then transfer to a wire rack to cool completely.
- Frost (optional):
- Beat butter, cocoa powder, powdered sugar, milk, and vanilla until smooth.
- Spread frosting between layers and over the top and sides of the cake.
Tips & Variations
- Extra moist: Add ½ cup sour cream or yogurt to the batter.
- Chocolate lovers: Add chocolate chips or a drizzle of ganache.
- Cupcake version: Bake in muffin tins 18–20 minutes.
- Frosting alternatives: Cream cheese frosting or whipped ganache.
If you want, I can also give a one-bowl chocolate cake, a fudgy chocolate cake, or a microwave mug chocolate cake recipe.
