Description
This classic chocolate cake recipe yields a tender, moist, and rich chocolate cake perfect for any celebration or dessert craving. Made with simple ingredients and layered with a creamy cocoa buttercream frosting, it’s a guaranteed crowd-pleaser that you’ll want to make again and again.
Ingredients
Scale
Cake
- 2 cups all-purpose flour (240g)
- 2 cups granulated sugar (400g)
- ½ cup unsweetened cocoa powder (50g)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 cup whole milk (240mL)
- 2 large eggs
- ½ cup vegetable oil (120mL)
- 1 tablespoon vanilla extract
- 1 cup boiling water or hot coffee (240mL)
Buttercream Frosting
- 1½ cups unsalted butter, room temperature (338g)
- ¼ cup unsweetened cocoa powder (25g)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 6 cups powdered sugar (680g)
- 3 to 4 tablespoons whole milk (45-60mL)
Instructions
- Prepare the Cake Batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and kosher salt until well combined. In a separate bowl, mix the whole milk, eggs, vegetable oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Add Boiling Liquid: Carefully stir in the boiling water or hot coffee into the batter. The batter will be thin, but this liquid is essential for making the cake moist and tender. Mix until fully incorporated.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Buttercream Frosting: In a large bowl, beat the unsalted butter until creamy and light. Sift in the cocoa powder, powdered sugar, and salt gradually, mixing on low speed at first to avoid a sugar cloud, then increasing to medium-high until smooth. Add the vanilla extract and 3 tablespoons of whole milk, beat until fluffy. Adjust the consistency with more milk if the frosting is too thick.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of frosting on top. Place the second cake layer on top and frost the top and sides of the cake evenly. Smooth the frosting with a spatula or create texture as desired.
- Serve and Enjoy: Allow the cake to set for about 30 minutes at room temperature before slicing for best results. Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- Once you try this easy chocolate cake, you’ll never go back to store-bought!
- Using hot coffee instead of boiling water enhances the chocolate flavor.
- Make sure the cake layers are completely cool before frosting to prevent melting the buttercream.
- You can substitute vegetable oil with melted coconut oil for a slight coconut aroma and a dairy-free option.
- For a richer cake, consider using buttermilk in place of whole milk.
Nutrition
- Serving Size: 1 serving
- Calories: 763 kcal
- Sugar: 93 g
- Sodium: 361 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 114 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 91 mg
