There’s nothing better than a rich, moist chocolate cake. This simple recipe combines cocoa powder, sugar, and eggs to create a delicious, fluffy cake that’s perfect for any occasion. With a creamy chocolate frosting on top, it’s a dessert that everyone will love.
Why We Love This
This chocolate cake is the perfect blend of simplicity and indulgence. Whether you’re a beginner or an experienced baker, this easy chocolate cake recipe is sure to become a go-to for all your sweet cravings. Here’s why it’s a favorite:
- Moist and Fluffy Texture: The combination of cocoa powder, sugar, and eggs ensures a moist, fluffy cake that stays fresh for days.
- Rich, Decadent Flavor: The cocoa powder adds a deep, rich chocolate flavor that’s just right—not too bitter, not too sweet.
- Simple Ingredients: No fancy ingredients are needed! You’ll likely have everything you need in your kitchen already.
- Customizable: Want to add a twist? This recipe works well with different frostings, like chocolate buttercream or even a drizzle of ganache for that extra indulgence.
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a casual afternoon treat, this chocolate cake fits any celebration.
Ingredients
This chocolate cake recipe uses simple ingredients that come together to create a moist, fluffy, and flavorful cake. Here’s what you’ll need:
All-purpose flour: Gives structure to the cake. Cake flour can be used but all-purpose is preferred.
Granulated sugar: Sweetens and adds moisture to the cake.
Unsweetened cocoa powder: Provides the rich chocolate flavor.
Baking powder: Helps the cake rise. Don’t substitute with baking soda.
Baking soda: Works with the cocoa to help the cake rise.
Salt: Enhances the flavor without making it salty.
Eggs: Bind the ingredients and add moisture.
Whole milk: Keeps the cake moist and tender.
Vegetable oil: Adds moisture and keeps the cake soft.
Vanilla extract: Adds a subtle flavor that complements the chocolate.
Boiling water: Thins the batter, making the cake fluffier.
Instructions
Making this chocolate cake is quick and easy. Just follow these simple steps to create a moist, delicious cake that everyone will love!
Preheat the oven: Set the oven to 350°F (175°C). Grease and flour two 9-inch cake pans or use parchment paper.
Mix dry ingredients: Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
Combine wet ingredients: In another bowl, whisk eggs, milk, oil, and vanilla until smooth.
Combine wet and dry ingredients: Gradually add wet ingredients to dry ingredients, mixing gently until smooth. Don’t overmix.
Add boiling water: Stir in the boiling water to make the batter thin but moist.
Bake: Pour the batter into the pans and bake for 30–35 minutes. Check with a toothpick. Let the cakes cool for 10 minutes before transferring them to a wire rack.
Pro Tips
To ensure your chocolate cake turns out perfect every time, here are some pro tips that will elevate your baking game:
Use quality cocoa powder: The cocoa powder you choose can really affect the flavor of the cake. Opt for a high-quality, unsweetened cocoa powder for the best, richest chocolate taste.
Room temperature ingredients: For a smoother batter, make sure your eggs and milk are at room temperature. Cold ingredients can cause the batter to seize up, making it harder to mix.
Don’t overmix the batter: Overmixing can lead to a dense cake. Mix just until the ingredients are combined, and stop. A few lumps are perfectly fine.
Check the cake’s doneness: Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake, and if it comes out clean or with a few moist crumbs, it’s ready to come out of the oven.
Let the cakes cool completely: Cooling the cakes in the pans for about 10 minutes before removing them helps prevent them from breaking apart. Allow them to cool completely before frosting to avoid a melty mess.
Storage tip: To keep the cake fresh, store it in an airtight container. It can last up to 3 days at room temperature or up to a week in the fridge.
Variations
One of the best things about this chocolate cake recipe is how versatile it is! You can easily customize it to suit your taste preferences or make it fit any occasion. Here are some fun variations you can try:
Chocolate Cake with Vanilla Frosting: If you’re a fan of classic combinations, swap out the chocolate frosting for a creamy vanilla buttercream. The balance of flavors will give you a light, sweet contrast to the rich chocolate cake.
Mocha Chocolate Cake: For a deeper flavor, add a tablespoon of instant coffee or espresso powder to the dry ingredients. The coffee will enhance the chocolate’s richness and give it a subtle mocha flavor.
Chocolate Lava Cake: Transform this recipe into individual molten cakes by reducing the baking time and adding a piece of chocolate in the center. Bake until the outer layer is set, but the middle remains gooey.
Serving Suggestions
A delicious chocolate cake deserves to be served in style, whether you’re celebrating a special occasion or enjoying a casual dessert. Here are some creative ways to serve your cake and elevate the experience:
Classic Slice with Frosting: Serve each slice with a generous dollop of chocolate frosting. For a bit of extra flair, garnish with a dusting of cocoa powder or chocolate shavings.
Ala Mode: For a decadent twist, serve the cake with a scoop of vanilla ice cream on the side. The warm cake, paired with the cool ice cream, creates a perfect balance of textures and temperatures.
Fresh Berries on Top: Top each slice with fresh strawberries, raspberries, or blueberries. The slight tartness of the berries will complement the rich chocolate, adding a fresh contrast to each bite.
Whipped Cream and Caramel Drizzle: Add a dollop of freshly whipped cream and drizzle with caramel sauce for a sweet and creamy touch. This pairing elevates the cake’s richness and makes each bite feel indulgent.
With a Cup of Coffee: If you’re enjoying a slice in the afternoon, pair your chocolate cake with a warm cup of coffee. The deep, rich flavors of the cake go wonderfully with a hot brew, making for a cozy and comforting treat.
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FAQs
Here are some commonly asked questions to help you perfect your chocolate cake and troubleshoot any issues you might face while baking.
How do I make my chocolate cake more moist?
To achieve a moist chocolate cake, make sure to add a bit of extra liquid, such as milk or sour cream, to the batter. You can also replace some of the oil with buttermilk for added moisture and tenderness. Additionally, be cautious not to overbake the cake, as this can cause it to dry out.
Can I make this chocolate cake ahead of time?
Absolutely! This cake actually tastes better after a day or two, as the flavors have time to develop. You can bake it in advance and store it in an airtight container at room temperature for up to 3 days. Just frost it right before serving for the best results.
What can I substitute for eggs in this chocolate cake?
If you’re looking for an egg-free version, you can use a flaxseed or chia egg substitute. Mix one tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, let it sit for a few minutes to form a gel-like consistency, and then add it to your batter as you would an egg.
Why is my chocolate cake dense?
A dense cake may result from overmixing the batter, which incorporates too much air into the mixture. To avoid this, mix the ingredients just until combined, and try not to overwork the batter. Also, ensure that your leavening agents, like baking soda or powder, are fresh and active.
chocolate cake
Ingredients
- 1 and ¾ cups all-purpose flour
- 1 and ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 and ½ teaspoons baking powder
- 1 and ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven: Set it to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is well combined, and set the bowl aside.
- Combine the wet ingredients: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or electric mixer on low speed. Be careful not to overmix—just stir until the batter is smooth.
- Add the boiling water: This is what makes the cake so moist! Carefully pour in the boiling water and stir until everything is fully combined. The batter will be thin, but that’s okay—this helps create a light, fluffy cake.
- Bake the cake: 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 them to a wire rack to cool completely.