This Chocolate Cake Recipe is moist, fluffy, and full of rich chocolate flavor. You’ll love this easy-to-follow classic!
Hey my friend 👋! If you’re a chocolate lover, you’re in the right place. This chocolate cake is an absolute dream, trust me.
It’s got that soft, melt-in-your-mouth texture, with a deep chocolate flavor that’s just perfect. The best part? It’s super easy to make, even if you’re new to baking.
So, let’s get right to it!
Utensils You Need
Here’s a quick list of things you’ll need to whip up this delicious cake:
- Two 9-inch round cake pans
- Mixing bowls
- Whisk or hand mixer
- Rubber spatula
- Wire rack
The Recipe
Chocolate Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
Instructions
- Get your oven ready: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour your two cake pans.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Time for wet ingredients: In a separate bowl, beat eggs until light and fluffy. Add milk, vegetable oil, and vanilla extract and mix well.
- Combine the magic: Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Here comes the coffee: Stir in the hot coffee slowly until the batter is smooth and thin.
- Bake those cakes: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool: Allow the cakes to cool for a few minutes in the pans before inverting them onto a wire rack to cool completely.
- Frosting time! Prepare your favorite chocolate frosting while the cakes cool and spread a generous layer over your masterpiece!
Notes
- For an even richer chocolate flavor, use dark chocolate cocoa powder.
- Don’t overmix the batter or your cake might be tough. Mix just until the ingredients are combined.
- Be sure to allow the cakes to cool completely before frosting to prevent the frosting from melting.
Alternative Ingredients
| Ingredient | Alternative |
| All-purpose flour | Gluten-free flour blend (1:1 ratio) |
| Granulated sugar | Brown sugar or coconut sugar |
| Vegetable oil | Melted butter or canola oil |
| Milk | Almond milk or oat milk |
| Hot Coffee | Hot water (will reduce the chocolate flavor) |
What to Serve With Chocolate Cake
- A scoop of vanilla ice cream
- Fresh berries (strawberries, raspberries, blueberries)
- Whipped cream
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can. You can bake the cake layers a day in advance and wrap them tightly in plastic wrap to keep them fresh.
Frosting can also be made ahead of time and stored in the refrigerator.
Can I freeze chocolate cake?
Yes, you can freeze both frosted and unfrosted chocolate cake. Wrap well in plastic wrap and then in a layer of aluminum foil. Freeze for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
Why do you add hot coffee to chocolate cake?
Adding hot coffee intensifies the chocolate flavor and makes the cake even more moist.
My cake is too dry. What did I do wrong?
Overbaking is often the culprit for a dry cake. Be sure to check your cake with a toothpick regularly towards the end of the baking time.
My frosting is too thin, how can I thicken it?
Add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.
