If you’re searching for a chocolate cake that’s irresistibly moist, rich with cocoa, and satisfyingly simple to pull together, look no further: this Chocolate Cake recipe is the kind of showstopper you’ll want to serve at every special occasion (and perhaps just because it’s Wednesday). With its fudgy crumb and deeply chocolatey flavor, it’s the dessert that always makes people come back for seconds—with rave reviews every time!
Ingredients You’ll Need
What I love about this recipe is how each ingredient is a building block for intense flavor, fantastic texture, and that quintessential chocolate color. With a lineup as classic as this, every item truly matters—no fancy tricks, just pantry staples coming together in the best possible way.
- All-purpose flour: The sturdy backbone of the cake, giving it just the right amount of structure so it’s not too dense or too airy.
- Unsweetened cocoa powder: This delivers that deep, unmistakable chocolate flavor—use a good-quality cocoa for best results.
- Granulated sugar: Sweetens every bite and helps lock in moisture for a perfectly soft crumb.
- Baking powder: Lifts the cake so it bakes up beautifully light, not stodgy.
- Baking soda: Offers extra leavening power, especially in combination with the cocoa powder’s acidity.
- Salt: Just a teaspoon makes all the other flavors pop and keeps the sweetness in check.
- Large eggs: These bind everything together and contribute to a rich, tender texture.
- Whole milk: Adds creaminess and plenty of moisture for that melt-in-your-mouth feel.
- Vegetable oil: Ensures every slice is supremely moist—even days after baking.
- Vanilla extract: That little bit of warmth rounds out and enhances the chocolate notes.
- Boiling water: Makes the batter beautifully thin and blends everything together for a soft, even crumb.
How to Make Chocolate Cake
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Give your two 9-inch round cake pans a thorough greasing—then dust with flour or line the bottoms with parchment paper. This extra step ensures that your precious cakes come out in one gorgeous, intact piece.
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisking aerates these ingredients and helps you avoid clumps—so your Chocolate Cake crumb comes out perfectly smooth.
Step 3: Add the Wet Ingredients
To the dry mixture, add eggs, whole milk, vegetable oil, and vanilla extract. Beat this mixture with a mixer on medium speed for about 2 minutes. What you’re looking for is a silky, unified batter—don’t overmix, but make sure everything’s well combined.
Step 4: Stir in Boiling Water
This step might surprise you! Carefully stir in the boiling water. The batter will end up thin, and that’s what you want—it leads to an ultra-moist Chocolate Cake with a tender crumb. If you want to dial up the flavor, swap some or all of the water for very hot brewed coffee.
Step 5: Bake to Perfection
Pour the thin batter evenly into your prepared pans. Slide them into the oven and bake for 30 to 35 minutes. You’ll know your Chocolate Cake is ready when a toothpick inserted in the center comes out clean or with just a few crumbs. Don’t overbake—moisture is the magic!
Step 6: Cool and Frost
Let your cakes cool in their pans for about 10 minutes before turning them out onto wire racks. Allow them to cool completely so your frosting stays lush and doesn’t melt. Once cooled, slather on your favorite frosting—chocolate buttercream, cream cheese, or a whipped ganache all pair beautifully.
How to Serve Chocolate Cake
Garnishes
Dress your Chocolate Cake with a flourish—think chocolate shavings, a generous dusting of cocoa powder, or even fresh berries for a pop of color and tartness. Edible flowers or a sprinkle of flaky sea salt can take the look and taste to the next level.
Side Dishes
This crowd-pleasing dessert pairs well with simple sides like a scoop of vanilla bean ice cream, a dollop of whipped cream, or tangy crème fraîche. For something even more special, serve your Chocolate Cake alongside sweet-tart berries or a raspberry coulis.
Creative Ways to Present
Embrace your inner cake artist! Bake the batter as cupcakes for parties, or make a dramatic layer cake piled high with your favorite frosting. For a fun twist, cut cooled slices into cubes and build a chocolate trifle with whipped cream and fruit, or serve in mini mason jars for a modern touch.
Make Ahead and Storage
Storing Leftovers
Chocolate Cake keeps best when covered tightly, either at room temperature for up to 3 days or in the refrigerator for even longer. If using the fridge, let slices come to room temperature before serving so the cake stays moist and flavorful.
Freezing
You can absolutely freeze this cake (frosted or unfrosted)! Wrap individual slices or whole layers tightly in plastic wrap and foil, and store in the freezer for up to 2 months. Thaw overnight in the fridge or at room temperature for a ready-to-go treat.
Reheating
For that just-baked warmth, microwave a slice very briefly—around 10-15 seconds does the trick. This brings back softness and gives the chocolate aroma a little boost, making leftovers taste freshly made.
FAQs
Can I make this Chocolate Cake gluten-free?
Yes! Substitute a good-quality gluten-free all-purpose flour blend in place of regular flour. The rest of the recipe works beautifully—just be sure to check your other ingredients for any hidden gluten.
What’s the best cocoa powder to use for Chocolate Cake?
Opt for natural unsweetened cocoa powder for classic flavor, but Dutch-processed can provide a deeper color and taste. Stick to a brand you love, since the cocoa is the star.
Is it possible to make this cake without eggs?
Absolutely—try using commercial egg replacers, unsweetened applesauce (1/4 cup per egg), or even flax “eggs.” Results may be slightly less rich but still delicious and moist.
Can this be made as a sheet cake or cupcakes?
This batter adapts well—bake in a 9×13-inch pan for a sheet cake (increase baking time slightly), or use cupcake tins (reduce baking time to about 20-22 minutes). Test doneness with a toothpick as usual.
How do I know when my Chocolate Cake is done baking?
Insert a toothpick in the center—it should come out clean or with just a couple moist crumbs attached. The cakes should also spring back lightly when touched.
Final Thoughts
This Chocolate Cake is pure bliss—simple ingredients, clear steps, and a result that wows every time. I hope you’ll bake it soon and share it with those you love; it’s the kind of recipe that turns any moment into a celebration!
Print
Chocolate Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent goodness of a homemade Chocolate Cake. This classic dessert is a must for any chocolate lover and is perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add wet ingredients: Add the eggs, milk, oil, and vanilla extract. Beat with a mixer until smooth.
- Stir in boiling water: Carefully stir in the boiling water until well combined.
- Bake: Pour the batter into the pans and bake for 30–35 minutes until a toothpick comes out clean.
- Cool and frost: Cool the cakes, then frost with your favorite frosting.
Notes
- For a richer flavor, use brewed coffee instead of boiling water.
- This cake goes well with chocolate buttercream, whipped ganache, or cream cheese frosting.
- Store covered at room temperature for up to 3 days or refrigerate for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
