Easy Chocolate Cake
This easy chocolate cake recipe delivers bakery-quality results with a rich, moist crumb and deep chocolate flavor. The simple one-bowl method uses boiling water to bloom the cocoa powder, creating an incredibly tender cake that stays soft for days.
Equipment
- Oven - Preheated to 350°F
- 9-inch round cake pans - Two pans
- Parchment paper - For lining pans
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric hand mixer - Optional, can use whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Offset spatula - For frosting
- Toothpick or cake tester
- Cake strips - Optional, prevents domed tops
Ingredients
- 2 cups all-purpose flour - 250g
- 2 cups granulated sugar - 400g
- ¾ cup unsweetened cocoa powder - 75g, Dutch process preferred
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs - at room temperature
- 1 cup whole milk - 240ml, at room temperature
- ½ cup vegetable oil - 120ml
- 2 teaspoons pure vanilla extract
- 1 cup boiling water - 240ml, fresh
For the Chocolate Buttercream Frosting
- 1 cup unsalted butter - 226g, softened
- 3½ cups powdered sugar - 420g
- ½ cup unsweetened cocoa powder - 50g, for frosting
- ½ cup heavy cream - 120ml, or whole milk
- 2 teaspoons pure vanilla extract - for frosting
- ¼ teaspoon salt - for frosting
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, line bottoms with parchment paper, grease parchment, and dust with cocoa powder.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk thoroughly for 30 seconds until well combined.
- In a medium bowl, whisk eggs until beaten. Add milk, vegetable oil, and vanilla extract. Whisk vigorously for 1 minute until frothy and well combined.
- Pour wet mixture into dry ingredients and whisk until just combined. Scrape down sides with rubber spatula. Do not overmix.
- Carefully pour in boiling water and mix gently until fully incorporated. Batter will become thin and pourable. Mix for no more than 30 seconds.
- Divide batter evenly between prepared pans. Tap pans on counter 2-3 times to release air bubbles. Bake 30-35 minutes until toothpick comes out with moist crumbs.
- Cool cakes in pans for 10 minutes. Run knife around edges, invert onto cooling racks, peel off parchment. Cool completely for 1-2 hours before frosting.
- Beat softened butter with electric mixer for 2-3 minutes until pale and fluffy. Sift in powdered sugar and cocoa powder. Add vanilla and salt.
- Beat on low until dry ingredients are incorporated. Add heavy cream 2 tablespoons at a time. Increase to medium-high and beat 3-4 minutes until light and fluffy.
- Place one cake layer on serving plate. Spread 1 cup frosting evenly across top. Add second layer. Apply thin crumb coat, refrigerate 15-20 minutes, then apply final frosting layer.
Notes
- Measure flour by spooning into measuring cup and leveling off with a knife. Never pack flour into the cup as this leads to dry cake.
- Use room temperature eggs and milk for the smoothest batter without lumps or separation.
- Always sift cocoa powder to prevent clumps that won't dissolve properly in the batter.
- Use fresh boiling water for the best blooming effect on cocoa powder. Stale or lukewarm water won't work as well.
- Check cakes for doneness at 28 minutes. Ovens vary in temperature so start checking early.
- Cool cakes completely before frosting or the buttercream will melt and slide off.
- For perfect layers, use a serrated knife to level the cake tops if they domed during baking.
- Chill cake between frosting layers for smoother application of the final coat.
- Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
- Unfrosted cake layers freeze well for up to 3 months when wrapped in plastic and foil.
- Bring frosted cake to room temperature for 30 minutes before serving for best flavor.
- For a sheet cake, pour all batter into a greased 9x13-inch pan and bake for 35-40 minutes.
- Add 2 tablespoons instant espresso powder to the dry ingredients for a mocha flavor variation.
- Fold 1 cup of chocolate chips into the batter before baking for extra chocolate pockets.