There’s nothing like a rich, moist chocolate cake to satisfy your sweet tooth. This chocolate cake recipe is simple to make and perfect for any occasion. With just a few basic ingredients, you’ll have a decadent cake that’s sure to impress. Whether you top it with frosting or enjoy it plain, this recipe is a true crowd-pleaser.
Why We Love This
If you’re a fan of rich, decadent desserts, this chocolate cake recipe is a must-try. Here’s why we think it’s perfect for any occasion:
- Irresistible Taste: This cake strikes the perfect balance between sweetness and rich chocolate flavor. The deep cocoa notes combined with a soft, moist crumb create a melt-in-your-mouth experience that’s hard to beat.
- Simple to Make: No need for complicated techniques or fancy equipment. With basic ingredients like flour, cocoa powder, sugar, and butter, you can create a bakery-quality cake right at home.
- Versatile: Whether you’re serving it for a birthday, a cozy family gathering, or just because, this cake fits any occasion. You can easily customize it with different frostings or toppings like whipped cream, chocolate ganache, or a sprinkle of berries.
- Perfectly Moist: The secret to this cake’s texture lies in the careful balance of wet and dry ingredients. The result? A moist, tender cake that holds up well whether you’re stacking layers or enjoying a single slice.
- Crowd-Pleaser: Everyone loves chocolate, and this cake has the power to bring smiles to the faces of your friends and family. It’s simple enough for beginners, but impressive enough to serve at celebrations.
Ingredients
Cake flour – Makes the chocolate cake recipe soft and light. Don’t use all-purpose flour—it changes the texture.
Unsweetened cocoa powder – Gives the cake its rich chocolate flavor. Use good quality cocoa for best results.
Baking powder and baking soda – These help the cake rise. Both are needed in this chocolate cake recipe.
Salt – Brings out the chocolate flavor without making the cake salty.
Unsalted butter – Adds flavor and keeps the cake moist. If using salted butter cut the added salt in half.
Granulated sugar – Adds sweetness and moisture. White sugar is best for this chocolate cake recipe.
Eggs – Give the cake structure and make it rich and tender.
Whole milk – Adds moisture. You can use low-fat milk but the cake may not be as soft.
Vanilla extract – Adds flavor and makes the chocolate taste better.
Boiling water – Helps bring out the cocoa flavor and makes the batter smooth and rich.
Instructions
Making this chocolate cake recipe is a breeze, and the results are absolutely worth it. Follow these simple steps, and you’ll have a deliciously moist cake in no time.
Preheat the oven – Set your oven to 350°F (175°C).
Prepare the pans – Grease and flour two 9-inch round pans or line them with parchment paper.
Mix dry ingredients – In a bowl sift together flour cocoa powder baking powder baking soda and salt.
Mix wet ingredients – In another bowl whisk sugar eggs milk melted butter and vanilla until smooth.
Combine – Add the wet mix to the dry and stir until just combined. Don’t overmix.
Add boiling water – Pour in the hot water and mix carefully. The batter will be thin.
Bake – Pour the batter into the pans and bake for 30–35 minutes or until a toothpick comes out clean.
Cool – Let the cakes cool in the pans for 10 minutes then transfer to a wire rack to cool fully.
Pro Tips
To ensure your chocolate cake recipe turns out perfectly every time, here are some helpful tips to make the process even easier:
Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before using them. This helps the ingredients blend together smoothly, resulting in a more uniform batter and a better texture for your cake.
Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense, tough cake, so be gentle when stirring.
Use High-Quality Cocoa Powder: The flavor of your chocolate cake is largely determined by the quality of cocoa powder you use. Opt for a high-quality unsweetened cocoa powder for a richer, more intense chocolate taste.
Bake Even Layers: To ensure your cake layers bake evenly, check the oven temperature with a thermometer. Even if your oven says it’s preheated, the temperature can sometimes be inaccurate. Consistent heat is key to a perfectly baked cake.
Cool Completely Before Frosting: Allow the cake to cool completely before frosting. If the cake is still warm, the frosting may melt and slide off. A cooled cake ensures that the frosting stays in place and looks neat.
Add Moisture with Simple Syrup: If you prefer an extra moist cake, you can brush the layers with a simple syrup (1:1 ratio of water and sugar, heated until the sugar dissolves). This trick locks in moisture and adds a subtle sweetness.
Cake Testing: Use a toothpick or cake tester to check for doneness. Insert it into the center of the cake—if it comes out clean or with just a few crumbs, it’s done!
Variations
One of the best things about this chocolate cake recipe is its versatility. Whether you want to change up the flavor or cater to specific dietary preferences, there are plenty of ways to make this cake your own. Here are a few variations to try:
Add-ins and Mix-ins:
Chocolate Chips: Stir in a cup of semi-sweet or milk chocolate chips to add extra richness and texture to your cake.
Nuts: Chopped walnuts, pecans, or almonds can be folded into the batter for a crunchy contrast to the smooth cake.
Coffee: A tablespoon or two of brewed coffee enhances the chocolate flavor and adds depth to the cake. It’s a great way to bring out the richness of the cocoa.
Serving Suggestions
Now that your chocolate cake is ready, it’s time to think about how to serve it! Here are a few delicious ways to present your cake and elevate the experience:
Classic Frosting: Frost the cake with a smooth, creamy chocolate buttercream or whipped cream frosting for a classic touch. The rich, creamy texture complements the moist, dense cake perfectly.
Top with Fresh Berries: For a fresh contrast to the richness of the cake, top each slice with a few fresh berries like raspberries or strawberries. Not only do they add color, but the slight tartness balances out the sweetness of the cake.
Ice Cream: A scoop of vanilla or chocolate ice cream is always a crowd-pleaser alongside chocolate cake. The cold, creamy ice cream melts into the warm cake, creating a perfect pairing.
Serve with Hot Fudge Sauce: Drizzle some warm hot fudge sauce over the cake just before serving. It’s a decadent way to add even more chocolate goodness to the dessert.
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FAQs
Here are some common questions to help ensure your chocolate cake recipe turns out perfectly:
How do I make my chocolate cake more moist?
To achieve a moist cake, be sure not to overbake it—test with a toothpick and remove the cake when it’s just set, with a few moist crumbs clinging to it. You can also add a tablespoon of sour cream or yogurt to the batter to increase moisture. Brushing the cake layers with simple syrup before frosting can also help lock in moisture.
Can I use cake flour instead of all-purpose flour?
Yes, cake flour will make your cake lighter and fluffier. If you decide to use cake flour, substitute it in a 1:1 ratio for all-purpose flour, but reduce the amount slightly, as cake flour has less protein content and absorbs liquid differently.
How long should I let the cake cool before frosting?
It’s best to let the cake cool completely—about 30 minutes to an hour—before frosting. If you frost the cake while it’s still warm, the frosting might melt and slide off. Cooling it completely ensures a neat and well-set finish.
Can I freeze this chocolate cake?
Absolutely! If you have leftovers, you can wrap the cake in plastic wrap and aluminum foil, then freeze it for up to three months. When you’re ready to eat it, let it thaw at room temperature before serving. You can also freeze individual slices for easy future treats.
What’s the best way to store chocolate cake?
Store your chocolate cake in an airtight container at room temperature for up to 3-4 days. If you have frosting, it’s best to refrigerate it to keep it fresh. You can let it sit out for a few hours before serving to return it to room temperature.
chocolate cake recipe
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup unsalted butter melted
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C). This ensures that the oven is at the right temperature when the cake goes in, helping it bake evenly.
- Prepare your cake pans: Grease and flour two 9-inch round cake pans (or line them with parchment paper). This step ensures that your cake comes out of the pans easily after baking.
- Mix the dry ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This helps to evenly distribute the dry ingredients, ensuring the cake rises perfectly.
- Combine the wet ingredients: In a separate bowl, whisk together the sugar, eggs, milk, melted butter, and vanilla extract. Make sure everything is well combined, and the sugar starts to dissolve.
- Add the wet to the dry: Slowly pour the wet mixture into the dry ingredients. Use a hand mixer or a whisk to stir until the batter is smooth. Don’t overmix—just combine the ingredients until there are no lumps.
- Add the boiling water: Now, carefully pour in the boiling water. The batter will be thin, but that’s completely normal! The thin consistency helps the cake become extra moist.
- Bake the cake: Divide the batter evenly between the two prepared pans. Place them in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Once the cakes are done, let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This step helps them set and makes them easier to handle when it’s time to frost.