A soft, rich, and irresistibly moist Chocolate Cake is one of those classic desserts that never fails to win hearts, whether you’re baking for a birthday, special gathering, or simply to treat yourself on a Tuesday night. This recipe is a celebration of deep chocolate flavor and tender crumb, with a simple batter that comes together quickly and easily. The result? A luscious and satisfying cake that tastes entirely homemade and brings people back for seconds (and thirds). If you’ve ever longed for that dreamy, bakery-style Chocolate Cake at home, this is the one you’ll want to make again and again!
Ingredients You’ll Need
Each ingredient in this Chocolate Cake recipe has an important role: some create the perfect texture, others amp up the chocolate flavor, while a few bring moisture or subtle depth to every bite. Don’t be fooled by how basic the list looks—when combined, these kitchen staples deliver a cake that’s anything but ordinary!
- All-purpose flour: The backbone of the cake, providing structure while keeping the crumb light and tender.
- Unsweetened cocoa powder: Choose a high-quality cocoa for deep, chocolaty flavor and rich color.
- Granulated sugar: Sweetens the cake but also helps lock in moisture and softness.
- Baking powder: Lifts the cake and ensures a fluffy rise every time.
- Baking soda: Works with the cocoa and other acids to leaven and add extra fluffiness.
- Salt: Just the right amount to highlight and balance all the chocolatey sweetness.
- Eggs: Bind everything together and add a subtle richness and structure.
- Whole milk: Adds moisture and helps blend the flavors smoothly throughout the cake.
- Vegetable oil: This keeps the crumb extra moist and soft, even days after baking.
- Vanilla extract: A must for rounding out the flavors with fragrant vanilla undertones.
- Boiling water: Intensifies the cocoa and contributes to the cake’s plush, melt-in-your-mouth texture.
How to Make Chocolate Cake
Step 1: Prepare Your Bakeware and Oven
Start by preheating your oven to 350°F to ensure it’s up to temp when your batter’s ready. Next, generously grease and flour two 9-inch round cake pans—this simple step will help your Chocolate Cake layers pop right out, looking picture-perfect.
Step 2: Whisk Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients ensures even distribution, so you get a consistent rise and chocolate flavor in every bite. A good whisk here means no accidental lumps down the line.
Step 3: Add Wet Ingredients and Mix
Crack in the eggs, pour in the milk, splash in the vegetable oil, and add the vanilla extract straight into your bowl of dry ingredients. Using a hand mixer or a stand mixer, beat everything together until the batter is beautifully smooth and lump-free. These ingredients provide moisture, structure, and essential flavor to your Chocolate Cake.
Step 4: Stir in Boiling Water
Now, carefully pour in the boiling water—a trick that makes the batter noticeably thinner, but don’t worry! This step is magic: it not only dissolves stubborn cocoa but also guarantees a fantastically moist and tender final cake. Stir gently until everything is just combined.
Step 5: Divide and Bake
Pour the glossy batter evenly between your two prepared pans. Give each a little shake or gentle tap on the counter to burst any air bubbles, then slide them into the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Step 6: Cool and Frost
Let the cakes cool in their pans for about 10 minutes, then run a thin knife around the edges, tip them out gently, and transfer to a wire rack for a complete cool-down. Once the cakes are completely cool, slather them with your favorite chocolate frosting (or get a little adventurous with something like cream cheese or ganache).
How to Serve Chocolate Cake
Garnishes
Top your Chocolate Cake with a shower of chocolate shavings, a sprinkle of powdered sugar, or a generous scoop of whipped cream for a finishing touch. Fresh berries and a sprig of mint also add lovely color and a hint of freshness that looks as irresistible as it tastes.
Side Dishes
Pair each slice with freshly brewed coffee, a scoop of vanilla ice cream, or—even better—a cool glass of milk for that true nostalgic treat. If you’re serving at a party, a side of tart raspberries or a dollop of tangy crème fraîche adds a sophisticated contrast to the cake’s sweet richness.
Creative Ways to Present
Make your Chocolate Cake the centerpiece by stacking and smoothing the layers for a tall, dramatic look, sprinkling edible gold or silver dust for a festive touch, or serving as mini cakes using a round cutter. For birthdays, pile on colorful sprinkles or playful cake toppers to make everyone smile.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Cake tasting as fresh as the moment it came out of the oven, store any leftovers tightly covered or in an airtight container at room temperature for up to three days. If your kitchen is particularly warm, move the cake to the fridge to preserve that perfect moist crumb.
Freezing
This cake freezes beautifully! Wrap cooled, unfrosted cake layers tightly in plastic wrap and then in foil, and freeze for up to three months. Thaw at room temperature before frosting and serving, making it easy to bake ahead for parties or sudden chocolate cravings.
Reheating
If your Chocolate Cake feels a touch firm after a day or two, give individual slices a super-quick microwave zap (about 10-15 seconds) to revive the softness and infuse that just-baked warmth. Always avoid over-microwaving to keep the crumb moist and tender.
FAQs
Can I use a different size pan for this Chocolate Cake?
Absolutely! While two 9-inch rounds are classic, you can use a 13×9 inch pan for a sheet cake, or divide the batter among cupcakes (just reduce baking time accordingly). Just keep an eye on doneness by checking with a toothpick.
How can I ensure my Chocolate Cake stays moist?
The boiling water in this recipe is key for a tender, moist crumb. Also, avoid overbaking: check your cakes a few minutes early and pull them once a toothpick comes out clean or with just a few moist crumbs.
What kind of cocoa powder works best?
A high-quality unsweetened cocoa powder delivers deep, satisfying chocolate flavor and a rich, dark color. Dutch-processed cocoa works well for a milder and smoother taste, while natural cocoa adds a touch more intensity.
Can I make this Chocolate Cake dairy-free?
Yes, you can substitute non-dairy milk (like almond, oat, or soy milk) for the whole milk, and use a dairy-free frosting. The results will still be beautifully moist and decadent.
What’s the best frosting to pair with Chocolate Cake?
Classic chocolate buttercream is a popular favorite, but you can also use ganache, cream cheese frosting, or even a light dusting of powdered sugar. Customize based on your mood or the occasion.
Final Thoughts
Trust me, once you try this Chocolate Cake, it’s bound to become a regular in your baking repertoire. Its deep cocoa flavor, pillowy crumb, and sheer simplicity will have friends and family begging for seconds. Go ahead—bake a batch, slice it, and watch how quickly it disappears!
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 moist and flavorful dessert is a perfect treat for any occasion.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat the Oven: Preheat oven to 350°F and grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add eggs, milk, oil, and vanilla and beat until smooth.
- Stir in Water: Carefully stir in boiling water until combined.
- Bake: Divide batter between pans and bake for 30–35 minutes.
- Cool and Frost: Cool cakes in pans, then frost with chocolate frosting before serving.
Notes
- This cake pairs well with chocolate buttercream, ganache, or cream cheese frosting.
- The boiling water enhances the cocoa flavor and moist texture of the cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
