Chocolate Cake

Chocolate cake is a timeless, comforting dessert that brightens any occasion. Its rich, moist layers and deep chocolate flavor make it a favorite for birthdays, cozy family dinners, or last-minute sweet cravings. I like to gently fold the batter to keep it light and airy. Easy to prepare and versatile, this recipe works for both casual nights at home and special celebrations, offering a treat that feels indulgent without being fussy or overly complicated.

chocolate cake

Why You Will Love This Recipe

This chocolate cake recipe is simple, flavorful, and adaptable. With just a few basic ingredients, you can create a moist, tender cake that’s perfect for any gathering or quiet evening treat. It’s beginner-friendly, budget-conscious, and keeps well for leftovers. You can freeze slices for later, making it weeknight-friendly or convenient for meal prep. The cake’s versatility allows you to customize frostings, fillings, or toppings, creating a cozy, crowd-pleasing dessert that’s as visually appealing as it is delicious. It’s a Pinterest-worthy recipe that’s approachable, practical, and satisfying.

a rich moist chocolate cake displayed on

Ingredients

Tip: Use good-quality cocoa powder for the richest chocolate flavor.

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
all the ingredients for a homemade chocolate

Instructions

Step 1: Preparation
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. Preparing dry ingredients first ensures even mixing.

Step 2: Main Cooking Process
Add eggs, milk, oil, and vanilla to dry ingredients. Beat on medium speed until smooth and well combined. Carefully stir in boiling water; the batter will be thin but ensures a moist, tender cake.

Step 3: Combining Ingredients
Divide batter evenly between prepared pans. Smooth the tops gently with a spatula. This helps the layers bake evenly and prevents doming or cracking during baking.

Step 4: Finishing & Final Simmer
Bake for 30–35 minutes or until a toothpick comes out clean. Let cakes cool 10 minutes in pans, then transfer to a wire rack to cool completely before frosting or serving.

Why This Recipe Works for Busy Days

Chocolate cake comes together quickly with ingredients you likely have on hand. The batter mixes in one bowl, and prep is minimal. Once baked, the cake can be stored, sliced, or frozen for later, making it ideal for meal prep, last-minute dessert needs, or Pinterest users who like to plan ahead without extra stress.

Tips & Tricks

  • Use room-temperature eggs and milk: This helps the batter blend smoothly and creates a tender crumb.
  • Do not overmix: Overmixing can make the cake dense; fold gently for a light texture.
  • Check doneness early: Start testing at 30 minutes to prevent dryness.
  • Enhance flavor: Adding a pinch of espresso powder to the batter deepens the chocolate taste without affecting sweetness.

Variations

  • Chocolate fudge version: Add a layer of chocolate ganache between the cakes for extra indulgence.
  • Gluten-free option: Substitute with a gluten-free flour blend for a tender and moist cake.
  • Ingredient swap: Use buttermilk instead of milk to add richness and a slightly tangy flavor.
  • Flavor or herb boost: Stir in orange zest or a dash of cinnamon to complement the chocolate layers.

Serving Suggestions

  • Classic frosting: Top with chocolate or vanilla buttercream for a traditional presentation.
  • Fruit accompaniment: Serve with fresh berries or a berry compote for a light contrast.
  • Casual snack: Slice into squares for easy, grab-and-go treats or lunchbox desserts.
  • Pinterest-style presentation: Dust with cocoa or powdered sugar and add a few chocolate curls for a photogenic look.

Storage Instructions

  • Fridge storage: Store in an airtight container for up to 4 days.
  • Reheating: Warm slices slightly in the microwave for a soft, freshly baked feel.
  • Freezing: Wrap cooled cake layers tightly in plastic wrap and freeze up to 3 months. Thaw overnight before frosting.
  • Make-ahead tips: Bake layers ahead of time and frost on the day of serving for convenience and freshness.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 30–35 minutes
  • Rest Time: 10 minutes
  • Total Time: 55–60 minutes

Nutrition Information (Approximate)

Calories: 350–400 per slice
Protein: 5–6 g
Key nutrients: Iron from cocoa, small amounts of calcium from milk
Values are estimates and may vary depending on ingredients and portion sizes.

FAQs

Yes, bake layers in advance and frost when ready to serve.

Overbaking can dry the cake; check doneness early.

Milk can be replaced with almond or oat milk for variation.

Thin batter is normal; it ensures a moist cake.

Keep in an airtight container; slice before serving.

Conclusion

This chocolate cake recipe is simple, rich, and perfect for any occasion. Moist layers and deep chocolate flavor make it a cozy, crowd-pleasing dessert that’s easy to customize with frostings, fruits, or flavors. Whether you’re baking for family, friends, or just a quiet night in, this cake is approachable, satisfying, and visually appealing. It’s a recipe you’ll return to again and again, offering both comfort and a touch of indulgence in every bite.

Chocolate Cake
Print

Chocolate Cake

Recipe by Edan SalamonCourse: Cake Recipes
Servings

8

servings
Prep time

15

minutes
Cooking time

35

minutes
Calorieskcal

Description:
This chocolate cake is rich, moist, and full of deep chocolate flavor, perfect for birthdays, family gatherings, or a cozy night in. Simple to make with basic ingredients, it’s versatile enough for frosting, berries, or a dusting of cocoa powder for an elegant, homemade dessert.

Ingredients

  • 1 3/4 cups all-purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 2 cups granulated sugar

  • 1 1/2 tsp baking powder

  • 1 1/2 tsp baking soda

  • 1 tsp salt

  • 2 large eggs

  • 1 cup milk

  • 1/2 cup vegetable oil

  • 2 tsp vanilla extract

  • 1 cup boiling water

Directions

  • Preparation: Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans. Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
  • Make Batter: Add eggs, milk, oil, and vanilla. Beat until smooth. Carefully stir in boiling water; batter will be thin.
  • Bake: Divide batter evenly between pans. Smooth tops and bake 30–35 minutes until a toothpick comes out clean.
  • Cool: Let cakes cool 10 minutes in pans, then transfer to wire racks. Frost or serve as desired once completely cooled.

Notes

  • Storage
    Fridge: Airtight container up to 4 days.
    Reheating: Warm slices slightly in microwave for a fresh-baked feel.
    Freezing: Wrap layers tightly; freeze up to 3 months. Thaw overnight before frosting.
    Make-ahead: Bake layers ahead; frost when ready to serve.

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