Simple Classic Chocolate Cake

February 1, 2025

Get ready to bake up some joy! This simple classic chocolate cake is rich, moist, and oh-so-chocolaty—a timeless favorite for any occasion. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and absolutely delicious. Let’s get baking!

4.2 out of 5 (4 ratings)

Is there anything more comforting than the smell of chocolate cake wafting through your kitchen? For me, this simple classic chocolate cake is like a warm hug in dessert form. It’s the kind of cake you’d find gracing the dessert table at family gatherings, where everyone fights over the last slice. Bold and chocolaty, yet perfectly balanced with its moist, tender crumb, this cake is where nostalgia meets pure indulgence. Let’s dive into this timeless treat and bring a little joy to your oven today!

What makes this recipe so special, you ask? It all comes down to the simple, high-quality ingredients and an age-old approach that delivers consistently dreamy results. We’re talking rich cocoa powder, a touch of coffee (trust me on this one—it deepens the chocolate flavor!), and buttermilk to keep things irresistibly tender. The frosting? A lush, whipped chocolate buttercream that’s light yet decadent at the same time. The method is straightforward, but the results will have your taste buds throwing a little party—guaranteed!

Now, before you don your chef’s hat, let me share a few handy tips for the perfect cake. First, make sure all your ingredients are at room temperature—it’s the secret to a smooth batter and an even bake. Don’t skip the sifting step for your dry ingredients—it’s worth the effort to keep your cake light and fluffy. And lastly, resist the temptation to overbake! A toothpick with just a few moist crumbs is your signal to take it out. Trust me, every little detail here makes a difference.

So, what are you waiting for, my fellow chocolate enthusiasts? This simple classic chocolate cake is perfect for any occasion—a birthday, an office party, or even a Tuesday night pick-me-up. Serve it as it is for a traditional vibe or jazz things up with a handful of fresh berries on top! You could even turn it into a layer cake with some jam or fruit filling for an extra twist. Whatever you decide, one thing’s for sure—this cake won’t last long once it’s sliced and served. Let’s get baking and make some sweet memories!

Keywords: moist chocolate cake recipe, easy homemade chocolate cake, classic chocolate cake recipe, beginner-friendly chocolate cake, chocolate buttercream frosting cake, best chocolate cake for all occasions, simple rich chocolate dessert

Prep Time

20 minutes

Cook Time

35 minutes

Servings

4 servings

Cuisine

American

Ingredients

•1 3/4 cups (220g) all-purpose flour
•3/4 cup (65g) unsweetened cocoa powder
•1 1/2 teaspoons baking powder
•1 1/2 teaspoons baking soda
•1 teaspoon salt
•2 cups (400g) granulated sugar
•2 large eggs
•1 cup (240ml) whole milk
•1/2 cup (120ml) vegetable oil
•2 teaspoons pure vanilla extract
•1 cup (240ml) boiling water
•Butter or non-stick spray for greasing

Instructions

1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper.
2
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
3
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with a hand or stand mixer until smooth.
4
Reduce the speed to low and carefully add the boiling water. Mix until fully incorporated. The batter will be thin, but this is normal.
5
Divide the batter evenly between the prepared cake pans.
6
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

Nutrition Information

Calories

360 calories per slice (1/12 of cake)

Protein

Carbs

50g

Fat

15g

Frequently Asked Questions

Q: Can I use a different type of flour instead of all-purpose flour?

A: Yes, you can substitute all-purpose flour with cake flour for a lighter texture, but avoid using whole wheat flour as it may make the cake denser. If using gluten-free flour, choose a 1:1 baking blend to maintain the cake's structure.

Q: Can I replace the vegetable oil with another type of fat?

A: Yes, you can replace vegetable oil with an equal amount of melted butter or neutral-flavored oil like canola or grapeseed oil. Using butter will give the cake a slightly richer flavor, but the texture may be slightly less moist.

Q: What can I use as a substitute for whole milk?

A: You can substitute whole milk with other dairy or non-dairy options such as 2% milk, almond milk, or oat milk. For the best results, ensure the substitute has a similar fat content to whole milk to maintain the cake's moisture and flavor.

Q: Why is my cake batter so thin after adding the boiling water?

A: This is completely normal for this recipe. The boiling water helps dissolve the cocoa powder and enhances the chocolate flavor. The thin consistency results in a moist and tender cake once baked.

Q: How can I tell if the cakes are fully baked?

A: Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking, as this can make the cake dry.

Q: Can I make this recipe into cupcakes or use a different pan size?

A: Yes, you can make cupcakes by dividing the batter into a lined cupcake tin. Bake at the same temperature for 18-22 minutes. For other pan sizes, adjust the baking time and check for doneness frequently with a toothpick.

Q: How should I store the cake, and can it be frozen?

A: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap each layer tightly in plastic wrap and aluminum foil, then store in a freezer bag for up to 3 months. Thaw at room temperature before frosting or serving.

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