This moist and classic chocolate cake is rich, tender, and deeply chocolatey, making it perfect for birthdays, celebrations, or anytime you crave a reliable homemade dessert. It bakes up soft with a fine crumb and pairs beautifully with your favorite chocolate frosting or a simple dusting of cocoa powder.

Why You’ll Love This Recipe

This recipe delivers a perfectly balanced chocolate flavor without being overly sweet. The cake stays moist for days, uses simple pantry ingredients, and comes together with minimal effort. It’s a dependable, timeless chocolate cake you can confidently make again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

• all-purpose flour: 2 cups (240 g)
• granulated sugar: 2 cups (400 g)
• unsweetened cocoa powder: 3/4 cup (75 g)
• baking powder: 2 teaspoons (8 g)
• baking soda: 1 1/2 teaspoons (7 g)
• salt: 1 teaspoon (5 g)
• eggs: 2 large (about 100 g without shells)
• whole milk: 1 cup (240 ml)
• vegetable oil: 1/2 cup (120 ml)
• vanilla extract: 2 teaspoons (10 ml)
• hot water: 1 cup (240 ml)

Optional chocolate frosting:

• unsalted butter, softened: 1/2 cup (113 g)
• powdered sugar: 2 1/2 cups (300 g)
• unsweetened cocoa powder: 1/2 cup (50 g)
• whole milk: 1/4 cup (60 ml)
• vanilla extract: 1 teaspoon (5 ml)

Directions

1. Preheat the oven to 175°C (350°F). Grease and lightly flour two 9-inch (23 cm) round cake pans.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until evenly blended.
3. Add the eggs, milk, vegetable oil, and vanilla extract. Beat until the batter is smooth and well combined.
4. Slowly pour in the hot water while mixing. The batter will be thin; this is expected and helps create a moist cake.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
8. If using frosting, beat butter until smooth, then gradually add powdered sugar and cocoa powder. Mix in milk and vanilla until creamy.
9. Frost the cooled cake as desired.

Servings and timing

Servings: 10 to 12 slices
Preparation time: 15 minutes
Baking time: 30–35 minutes
Cooling and frosting time: 45 minutes
Total time: approximately 1 hour 35 minutes

Variations

You can turn this into a single-layer sheet cake by baking the batter in a 9×13-inch (23×33 cm) pan for 35–40 minutes. For extra richness, replace half of the hot water with hot brewed coffee. You may also add 1 cup (175 g) of chocolate chips to the batter for added texture.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Bring frozen cake to room temperature before serving. Reheating is not necessary, but a brief 10-second warm-up can enhance moisture.

FAQs

Can I make this cake ahead of time?

Yes, the cake layers can be baked one day in advance and stored wrapped at room temperature or refrigerated.

Can I use Dutch-processed cocoa powder?

Yes, but keep in mind it may slightly change the flavor and color of the cake.

Why is the batter so thin?

The thin batter helps create a very moist and tender crumb after baking.

Can I use butter instead of oil?

Oil is recommended for moisture, but melted butter can be used for a slightly denser texture.

Can this recipe be made into cupcakes?

Yes, divide the batter into lined muffin tins and bake for 18–22 minutes.

How do I know when the cake is done?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Can I reduce the sugar?

You may reduce the sugar slightly, but it will affect both sweetness and moisture.

What frosting pairs best with this cake?

Classic chocolate frosting, chocolate ganache, or a light vanilla frosting all work well.

Can I use low-fat milk?

Yes, but whole milk provides the best texture and richness.

Why did my cake sink in the middle?

This can happen if the oven door is opened too early or if the cake is underbaked.

Conclusion

This moist and classic chocolate cake is a dependable recipe that delivers excellent results every time. With its rich flavor, soft texture, and simple preparation, it’s a dessert you’ll return to whenever you need a comforting and crowd-pleasing chocolate treat.

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