Description
This classic Chocolate Cake recipe delivers a moist, rich, and tender dessert perfect for any occasion. Made with cocoa powder, a combination of baking powder and baking soda for rise, and enriched with eggs, milk, and vegetable oil, the cake is deeply chocolatey and incredibly easy to prepare. Optional mini chocolate chips add extra bursts of chocolate within the cake. Ideal for layering and frosting with chocolate buttercream, cream cheese frosting, or ganache, this cake is a beloved American dessert favorite.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Optional Ingredient
- ½ cup mini chocolate chips or chopped dark chocolate
Instructions
- Preheat and Prepare Pans. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients and Beat Batter. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth and well incorporated.
- Incorporate Boiling Water. Carefully stir in the boiling water. The batter will become thin, which is normal and helps create a moist cake. If using, fold in the mini chocolate chips or chopped dark chocolate now.
- Divide Batter and Bake. Evenly divide the thin batter between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean without wet batter.
- Cool the Cakes. Allow the cakes to cool in the pans for 10 minutes to set. Then, remove the cakes from the pans and transfer them to wire racks to cool completely before frosting.
- Frost and Serve. Once fully cooled, frost and decorate the cakes using your favorite frosting like chocolate buttercream, cream cheese frosting, or ganache for a luscious finish.
Notes
- This cake pairs beautifully with chocolate buttercream, cream cheese frosting, or ganache.
- For a more intense chocolate flavor, use dark cocoa powder instead of regular cocoa powder.
- Adding a teaspoon of espresso powder to the dry ingredients can enhance the chocolate depth without adding coffee flavor.
- Ensure the boiling water is carefully added to avoid cooking the eggs prematurely.
- Use room temperature eggs and milk for best mixing results and smoother batter.
- Allow the cake layers to cool completely before frosting to prevent frosting from melting.
