Here’s a classic, moist Chocolate Cake — rich, tender, and perfect for any occasion 🍫🎂
Classic Chocolate Cake
Serves: 8
Time: ~15 min prep + 30–35 min bake
Ingredients
For the cake:
- 1¾ cups (220 g) all-purpose flour
- 1¾ cups (350 g) sugar
- ¾ cup (75 g) unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240 ml) milk
- ½ cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) boiling water
For the frosting:
- 1 cup (230 g) butter, softened
- 3½ cups (440 g) powdered sugar
- ½ cup (50 g) cocoa powder
- ½ tsp salt
- 2 tsp vanilla extract
- ¼–½ cup (60–120 ml) milk
Instructions
Cake
- Preheat oven to 175°C / 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed 2–3 minutes until smooth.
- Carefully stir in boiling water — batter will be thin.
- Divide batter between prepared pans. Bake 30–35 min or until a toothpick comes out clean.
- Cool in pans 10 min, then transfer to a wire rack to cool completely.
Frosting
- Beat butter until creamy. Gradually add powdered sugar, cocoa, and salt.
- Add vanilla and milk gradually until desired consistency is reached.
- Frost cooled cakes, stacking layers if desired.
Tips & Variations
- Extra moist: Add ½ cup sour cream or yogurt to the batter.
- Chocolate lovers: Fold in ½ cup chocolate chips.
- Fruity twist: Spread raspberry or cherry jam between layers.
- Decorations: Top with berries, sprinkles, or chocolate shavings.
- Gluten-free: Use a 1:1 gluten-free flour blend.
I can also give you a one-bowl chocolate cake, fudgy chocolate cake, or a chocolate mug cake recipe for faster baking.
Which version do you want?
