Classic Chocolate Cake

This classic chocolate cake recipe is ultra-moist and richly chocolatey, topped with a dreamy chocolate frosting. Perfect for any celebration or a sweet treat at home.

Course Cake, Dessert

Cuisine American

Keyword Baking, Chocolate Cake, Classic Cake, Dessert Recipe, Homemade Cake

Prep Time 20

Cook Time 35

Total Time 55

Servings 12 servings

Calories 450kcal

Ingredients

For the Cake

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.

For the Frosting

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.

Instructions

Preparation

Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and dust with flour, or line with parchment.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.
Gently stir in the boiling water or hot coffee. The batter will be thin.

Baking

Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then flip onto a wire rack to cool completely.

Frosting

In a large bowl, beat the softened butter until creamy.
Sift in cocoa powder and powdered sugar gradually, beating until combined.
Add vanilla, salt, and cream. Beat until smooth and fluffy.
Frost the cooled cakes and enjoy the process!

Notes

For optimal slicing, chill the frosted cake for 30 minutes before cutting. Room temperature ingredients yield a silkier batter.