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Chocolate Cake (Moist & Classic)

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This moist and classic chocolate cake is rich, soft, and deeply chocolatey—perfect for celebrations or casual treats. It bakes up tender with a fine crumb and can be frosted or left simple for a timeless dessert.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 10 to 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups (240 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (75 g) unsweetened cocoa powder
  • 2 teaspoons (8 g) baking powder
  • 1 1/2 teaspoons (7 g) baking soda
  • 1 teaspoon (5 g) salt
  • 2 large eggs
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) vegetable oil
  • 2 teaspoons (10 ml) vanilla extract
  • 1 cup (240 ml) hot water
  • Optional chocolate frosting:
  • 1/2 cup (113 g) unsalted butter, softened
  • 2 1/2 cups (300 g) powdered sugar
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1/4 cup (60 ml) whole milk
  • 1 teaspoon (5 ml) vanilla extract

Instructions

  1. Preheat oven to 175°C (350°F). Grease and flour two 9-inch (23 cm) round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Mix until smooth.
  4. Gradually pour in hot water while mixing. Batter will be thin.
  5. Divide batter between prepared pans.
  6. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Optional frosting: Beat softened butter until smooth. Gradually mix in powdered sugar and cocoa. Add milk and vanilla and beat until creamy.
  9. Frost cooled cakes and serve.

Notes

  • Replace half the hot water with brewed coffee for deeper flavor.
  • This recipe makes excellent cupcakes—bake for 18–22 minutes.
  • For a sheet cake, use a 9×13-inch pan and bake for 35–40 minutes.
  • Wrap cooled cake layers and freeze for up to 2 months.
  • Use oil for maximum moistness, but melted butter adds richness.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-cake-moist-classic/