A classic chocolate cake is rich, moist, and indulgent — the perfect dessert for birthdays, holidays, or any time you’re craving something sweet. This recipe creates a fluffy cake with deep cocoa flavor, topped with a smooth chocolate frosting for a bakery-style treat at home.
Prep Time
- Preparation: 20 minutes
- Baking: 35 minutes
- Cooling & Frosting: 30 minutes
- Total: About 1 hour 25 minutes
Equipment
- 2 mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Two 9-inch round cake pans
- Wire rack for cooling
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup whole milk (or buttermilk)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee (for richer flavor)
For the Frosting:
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup heavy cream (plus more if needed)
- 2 tsp vanilla extract
- Pinch of salt
Ingredient Notes
- Coffee vs. water: Coffee enhances chocolate flavor without making the cake taste like coffee.
- Buttermilk: Makes the cake extra moist; you can substitute with milk + 1 tbsp vinegar.
- Frosting: For a deeper flavor, add a melted chocolate bar into the frosting.
Instructions
- Prepare the Pans:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans. - Mix Dry Ingredients:
In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. - Mix Wet Ingredients:
In another bowl, beat eggs, milk, oil, and vanilla until smooth. - Combine:
Add wet ingredients to dry ingredients. Slowly stir in hot water or coffee. The batter will be thin — that’s normal. - Bake:
Divide batter evenly into pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack. - Make the Frosting:
Beat butter until creamy. Add powdered sugar, cocoa, vanilla, and salt. Slowly mix in heavy cream until fluffy. - Assemble the Cake:
Place one cake layer on a plate, spread frosting, then top with the second layer. Frost the outside and decorate as desired.
Nutrition Facts (per slice, 1/12 of cake with frosting)
- Calories: 420
- Protein: 5 g
- Fat: 20 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Sugar: 42 g
- Sodium: 320 mg
Tips & Variations
- Extra moist cake: Add ½ cup sour cream or Greek yogurt to the batter.
- Gluten-free: Use a gluten-free flour blend instead of all-purpose.
- Decoration: Top with chocolate shavings, berries, or sprinkles.
- Cupcake version: Bake in a muffin tin for 18–20 minutes.
