Chocolate Cake
A classic moist chocolate cake recipe that's foolproof and versatile for any occasion.
Servings 12 servings
Calories 350kcal
Ingredients
Dry Ingredients
- 2 1/2 cups All-purpose flour Go for the freshest flour you have for the best crumb.
- 2 1/2 cups Granulated sugar Helps the cake stay moist and sweet.
- 1 cup Unsweetened cocoa powder Use a good-quality for rich chocolate flavor.
- 2 tsp Baking powder Leavening agent for rise.
- 1 1/2 tsp Baking soda Works with baking powder for perfect rise.
- 1 pinch Salt
Wet Ingredients
- 1 cup Water Keeps the cake light.
- 1/2 cup Oil (vegetable or canola) Any standard oil works well.
- 2 tsp Vanilla extract Brings out classic chocolate cake aroma.
- 3 large Eggs Room temperature for best results.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing with butter or baking spray and dusting with flour.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mixing
- Gradually add water, oil, and vanilla extract to the dry ingredients, stirring until you achieve a glossy, lump-free batter. Avoid overmixing.
Baking
- Divide the batter evenly between the prepared cake pans.
- Tap the pans gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 30-35 minutes. Check for doneness with a toothpick.
Cooling
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely before frosting.
Notes
For best results, let ingredients come to room temperature before mixing. You can modify the recipe for gluten-free or dairy-free options, and try various frostings or add-ins.
