Name: Classic Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1.75 cups All-Purpose Flour (Spoon and level for best results.); 0.75 cups Unsweetened Cocoa Powder (Use good-quality cocoa powder.); 2 cups Granulated Sugar (Sweetens and keeps the cake moist.); 1.5 tsp Baking Powder (Helps the cake rise perfectly.); 1.5 tsp Baking Soda (A classic rising agent.); 1 tsp Salt (Balances sweetness.); 2 whole Eggs (Adds richness and structure.); 1 cup Whole Milk (Can substitute buttermilk.); 0.5 cups Vegetable Oil (Keeps the cake moist.); 2 tsp Vanilla Extract (Enhances flavor.); 1 cup Boiling Water or Hot Coffee (Coffee intensifies chocolate flavor.); 1 cup Unsalted Butter, softened (Base for the frosting.); 3.5 cups Powdered Sugar (For sweetness.); 0.5 cups Unsweetened Cocoa Powder (Adds chocolate flavor to frosting.); 0.5 tsp Salt (Enhances flavors in frosting.); 2 tsp Vanilla Extract (For extra flavor.); 0.25 cups Heavy Cream or Milk (For a fluffier frosting.)

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A Slice of Joy: My Classic Chocolate Cake Recipe

Growing up, there was nothing quite like coming home to the smell of freshly baked cake wafting through the house. My mom’s classic chocolate cake was the centerpiece for every celebration—and honestly, even random Tuesdays were reason enough to indulge! The first time I made this cake myself, flour in my hair and all, I realized just how easy and magical baking from scratch could be. This classic chocolate cake recipe is everything you remember and crave: ultra-moist, rich in chocolate flavor, and topped with a dreamy chocolate frosting you’ll want to eat by the spoonful. Whether you need a birthday showstopper, an easy dessert for friends, or just want to treat yourself to a slice of homemade happiness, this recipe is here for you.

Why You’ll Adore This Classic Chocolate Cake Recipe

Let me share why this recipe is a permanent star in my kitchen:

Unapologetically Chocolaty: This moist chocolate cake is deeply chocolatey, with cocoa flavor in both the cake and the frosting. If you call yourself a chocoholic (like me!), this is your new BFF.
Foolproof and Easy: No fancy techniques here—just simple steps that create a show-stopping homemade chocolate cake every time. Even novice bakers can master this!
Crowd-Pleasing Magic: This classic chocolate cake is my go-to for birthdays, office parties, and potlucks. There are NEVER leftovers. The compliments never get old (pro tip: be ready to share the recipe).
Perfectly Moist Every Time: Thanks to a touch of oil, eggs, and a splash of hot coffee or water, it stays tender and fluffy. Seriously, it’s never dry.

Ingredients You’ll Need for Classic Chocolate Cake

Ready to bake? Here’s what you’ll want to have on hand:

All-Purpose Flour (1¾ cups): Gives the cake its soft, classic crumb. Spoon and level for best results.
Unsweetened Cocoa Powder (¾ cup): Go for a good-quality cocoa powder—this is where the intense chocolate flavor shines.
Granulated Sugar (2 cups): Sweetens and keeps the cake moist.
Baking Powder & Baking Soda (1½ tsp each): A classic combo, making the cake rise perfectly.
Salt (1 tsp): Balances the sweetness and enhances all the flavors.
Eggs (2): Add richness and structure.
Whole Milk (1 cup): Keeps things tender. (You can use buttermilk for a tangy twist.)
Vegetable Oil (½ cup): Makes every bite ultra-moist (you’ll never have a dry cake again).
Vanilla Extract (2 tsp): Boosts flavor for both cake and frosting.
Boiling Water or Hot Coffee (1 cup): Coffee intensifies chocolate flavor, but hot water works beautifully if you’re caffeine-free.
For the Frosting:
- Unsalted Butter (1 cup), softened: The creamy base for the silkiest chocolate frosting.
- Powdered Sugar (3½ cups): For that creamy, sweet finish.
- Unsweetened Cocoa Powder (½ cup): Deep, dreamy chocolate flavor.
- Salt (½ tsp): Again, a little goes a long way.
- Vanilla Extract (2 tsp): Yes, again—can you ever have too much?
- Heavy Cream or Milk (¼ cup): Fluffs up your frosting for that cloud-like finish.

Step-by-Step Guide: Making the Perfect Classic Chocolate Cake

Here’s how I bring this beloved classic to life (and how you can, too!):

Prep Your Pans: Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and dust with flour—or line with parchment for extra insurance.
Sift & Mix Dry Ingredients: In the largest bowl you have, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. I love watching the cocoa and sugar swirl together—instant nostalgia!
Add Wet Ingredients: Crack in the eggs, pour in the milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes—a handheld mixer or stand mixer both work. (Don’t over-beat—just until smooth!)
Pour in Hot Liquid: Gently stir in the boiling water or hot coffee. The batter will seem thin—totally normal! This is what makes the cake so moist.
Bake: Divide the batter between your prepared pans. Bake for 30–35 minutes, or until a toothpick poked in the center comes out clean. Your kitchen will smell unbelievable.
Cool Down: Let the cakes cool in the pans for 10 minutes, then carefully flip onto a wire rack to cool completely.

For the Frosting:

In a large bowl, beat the softened butter until creamy.
Sift in the cocoa powder and powdered sugar, a little at a time, beating until incorporated. (Plumes of cocoa dust, anyone?)
Add vanilla, salt, and the cream. Beat until your frosting is smooth, light, and fluffy.
Frost the cooled cakes—take your time and enjoy the process! Stack ’em up and get ready to dig in.

My Secret Tips and Tricks for Classic Chocolate Cake Success

Coffee vs. Water: If you’re on the fence, TRUST me—use hot coffee in the batter. It deepens the chocolate flavor without tasting like coffee.
Don’t Skimp on Sifting: Both your dry ingredients and the powdered sugar for the frosting benefit so much from a quick sift—no lumps, just love.
Chill for Slicing: If you want those clean bakery-style slices, chill your frosted cake for 30 minutes before cutting.
Room Temp Ingredients: If possible, let your eggs and milk come to room temperature—makes for a silkier batter!

Creative Variations and Ingredient Swaps

Want to put your own twist on this classic chocolate cake? Go for it!

Dairy-Free: Use almond or oat milk and a vegan butter substitute to make it friendly for dairy-free folks (still so moist).
Gluten-Free: Swap in an all-purpose gluten-free flour blend at a 1:1 ratio—I’ve done it, and it works!
Layer it Up: Double the recipe for a dramatic three or four-layer chocolate cake—add raspberry jam or salted caramel between layers for a sweet surprise.
Mix-ins: Fold in mini chocolate chips, crushed nuts, or even a pinch of espresso powder for extra depth.
Cupcake Version: This batter makes incredible chocolate cupcakes—bake for 18–22 minutes and frost as you like.

How to Serve and Store Your Classic Chocolate Cake

Serving: Slice generous pieces and serve with a cold glass of milk, a scoop of ice cream, or a handful of fresh berries for a pop of color.
Storing: Keep it under a cake dome or tightly wrapped at room temperature for up to 2 days (if it lasts that long!). For longer storage, refrigerate for up to 5 days, letting slices come to room temp before serving. You can even freeze individual slices—just thaw overnight in the fridge and enjoy that classic chocolate cake flavor any time.

FAQs: Your Top Questions About Classic Chocolate Cake Answered

Can I make this chocolate cake recipe in advance?
Absolutely! In fact, I think the flavor gets even better on day two. You can bake the cakes, wrap tightly, and freeze for up to 2 months. Just thaw and frost when ready.

Why does the batter seem so thin?
Great question! It’s totally normal. The addition of hot water or coffee loosens the batter but creates an extra-moist, tender crumb. You’ll love the results.

Can I make this cake as a sheet cake?
Yes! Just pour the batter into a greased 9×13-inch pan and bake for 35–40 minutes (check for doneness with a toothpick).

What’s the best cocoa powder to use for homemade chocolate cake?
Use a high-quality unsweetened cocoa powder—Dutch-process or natural, both are great. It makes all the difference in the flavor!

Can I make the frosting ahead?
You bet! Store in the fridge for up to 5 days. Let it soften and give it a quick whip before spreading over your cake.

Whether you’re baking this classic chocolate cake recipe for a birthday, a weekend treat, or just because you need chocolate (don’t we all sometimes?), I hope it becomes as beloved in your home as it is in mine. If you give it a try, let me know how it turns out in the comments below—I love hearing your stories and seeing your chocolate masterpieces!

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