Chocolate cake Recipe

 

Classic M

oist Chocolate Cake Recipe

There's nothing quite like a rich, moist chocolate cake to satisfy your sweet tooth or impress at a gathering. This classic recipe strikes a perfect balance of deep chocolate flavor, soft texture, and easy preparation. Whether you're celebrating a special occasion or simply craving dessert, this homemade chocolate cake is sure to be a favorite.

Ingredients

For the cake:

• 1 ¾ cups (220g) all-purpose flour

• ¾ cup (65g) unsweetened cocoa powder

• 2 cups (400g) granulated sugar

• 1 ½ teaspoons baking powder

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 2 large eggs

• 1 cup (240ml) whole milk

• ½ cup (120ml) vegetable oil

• 2 teaspoons pure vanilla extract

• 1 cup (240ml) boiling water

• Optional: 1 teaspoon instant coffee or espresso powder (to enhance chocolate flavor)

For the chocolate frosting:

• 1 cup (230g) unsalted butter, softened

• 3 ½ cups (450g) powdered sugar

• ½ cup (45g) unsweetened cocoa powder

• ½ teaspoon salt

• 2 teaspoons vanilla extract

• ¼ cup (60ml) heavy cream or milk (more if needed)

Instructions

1. Prepare the oven and pans:

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

2. Mix the dry ingredients:

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix until well combined.

3. Add wet ingredients:

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth, about 2 minutes.

4. Add boiling water:

Slowly stir in the boiling water. The batter will be thin, but that’s expected — it helps create a moist cake. If using, dissolve the espresso powder in the hot water before adding.

5. Bake:

Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

6. Make the frosting:

While the cakes cool, prepare the frosting. In a large bowl, beat the butter until creamy. Sift in the powdered sugar and cocoa powder, then add salt, vanilla, and cream. Beat on low until incorporated, then increase speed to high and beat for 3–5 minutes, until fluffy. Add more cream as needed to achieve your desired consistency.

7. Assemble the cake:

Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Add the second layer, then frost the top and sides of the cake evenly. Use an offset spatula for a smooth finish or swirl the frosting for a rustic look.

Tips for Best Results

• Use room temperature ingredients for a smoother batter and more even baking.

• Don't overmix once you add the boiling water; mix just until combined.

• Level the cakes with a serrated knife before stacking for a stable and professional look.

• For extra decadence, add chocolate chips to the batter or top with chocolate shavings.

Variations

• Gluten-Free: Use a 1:1 gluten-free baking flour blend.

• Dairy-Free: Substitute almond or oat milk and use dairy-free butter.

• Cupcakes: This recipe makes about 24 cupcakes; bake for 18–22 minutes.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The cake can also be frozen (unfrosted or frosted) for up to 2 months. Thaw in the refrigerator overnight before serving.