If there’s one dessert that manages to steal the show at every celebration—and never lets you down on an average Tuesday night—it’s Chocolate Cake. Moist, rich, and effortlessly classic, this cake is the stuff of sweet daydreams. Whether you’re surprising your family, baking for a party, or just craving a deep, chocolatey treat, this recipe brings bakery-quality results right out of your own oven. With its tender crumb and irresistible frosting potential, you’ll find yourself reaching for this Chocolate Cake recipe again and again, no special occasion required.
Ingredients You’ll Need
This cake relies on simple, familiar ingredients, yet each one plays a crucial role in creating the ultimate taste, texture, and deep color. Let’s break down what you’ll need and why it matters.
- All-purpose flour: The sturdy foundation that gives chocolate cake its soft yet not-too-crumbly structure.
- Granulated sugar: Provides sweetness and helps keep the cake moist and tender.
- Unsweetened cocoa powder: The essence of chocolate flavor; use high-quality for best results.
- Baking powder: Acts as a leavening agent, helping the cake rise tall and fluffy.
- Baking soda: Works with the cocoa and milk to create extra lift and a soft crumb.
- Salt: Balances sweetness and brings out the richness of the chocolate.
- Large eggs: Bind the ingredients and add vital richness to every bite.
- Whole milk: Contributes creaminess and a tender texture by hydrating the batter fully.
- Vegetable oil: Ensures incredible moisture—don’t skip it for butter here!
- Pure vanilla extract: Lends depth and warmth, heightening every other flavor.
- Boiling water: Intensifies the cocoa’s color and makes the batter perfectly smooth and pourable.
How to Make Chocolate Cake
Step 1: Prepare the Cake Pans
Start by preheating your oven to 350°F (175°C) so it’s perfectly hot when the batter’s ready. Take two 9-inch round cake pans and give them a thorough greasing and flouring to prevent sticking, then line the bottoms with parchment paper for absolutely flawless release later on. These small steps deliver professional-level results every time, so don’t skip them!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Thoroughly combining these dry ingredients ensures that your Chocolate Cake will be tender and evenly risen, with rich chocolate flavor in every forkful.
Step 3: Add Wet Ingredients
Crack in your eggs, pour in the milk and vegetable oil, then add the vanilla extract directly to the dry mixture. Beat these together at medium speed for two full minutes—this builds a beautifully smooth, thick batter and introduces some air for a lighter cake. Don’t rush this step; it’s key to the cake’s lovely crumb.
Step 4: Add Boiling Water
Now comes the secret ingredient—boiling water! Carefully stir it in; the batter will become noticeably thinner, but that’s exactly what you want. This step helps the cocoa bloom, deepening both flavor and color, and results in an incredibly moist Chocolate Cake.
Step 5: Bake
Divide your glossy batter evenly between the prepared pans. Slide them into the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Oven times vary, so check at the 30-minute mark. This ensures the cakes stay moist, never dry.
Step 6: Cool and Frost
Let the cakes cool in their pans for 10 minutes—it makes them easier to remove. Carefully transfer to wire racks to cool completely. Once cooled, frost your Chocolate Cake with a favorite chocolate frosting and decorate however your heart desires—sprinkles, berries, or even a simple dusting of cocoa powder.
How to Serve Chocolate Cake
Garnishes
A beautiful Chocolate Cake deserves a bit of drama! Add chocolate curls, fresh berries like raspberries or strawberries, or a dusting of powdered sugar to the top. For a truly indulgent finish, drizzle with chocolate ganache or add a handful of chocolate chips along the edges for irresistible crunch and extra chocolate bliss.
Side Dishes
Chocolate Cake shines all on its own, but a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream gives it a classic touch. Some people love a handful of toasted nuts on the side, or even an accompanying fruit salad for a bit of contrast and freshness.
Creative Ways to Present
Try slicing your Chocolate Cake into layers and filling it with flavored buttercream, salted caramel, or fruit preserves between the layers. For parties, cut the cake into bite-sized cubes for a chocolate “cake platter”—perfect for dipping in fondue or serving as a mini dessert buffet.
Make Ahead and Storage
Storing Leftovers
If you have leftover Chocolate Cake (lucky you!), wrap individual slices tightly in plastic wrap or store them in an airtight container at room temperature for up to three days. The cake actually tastes even more chocolatey the next day as the flavors continue to meld and deepen!
Freezing
Want to make Chocolate Cake ahead or save some for later? Wrap the entire cake or individual layers in plastic wrap and a layer of foil, then place in the freezer. It will stay fresh for up to two months. Thaw overnight in the refrigerator or at room temperature before frosting or serving.
Reheating
To bring back that “just baked” softness, microwave individual slices for 10-15 seconds, or warm them gently in a low oven. The chocolate aroma will fill your kitchen again, and the texture will be incredibly inviting.
FAQs
Can I make this Chocolate Cake dairy-free?
Absolutely! Substitute your favorite plant-based milk (like almond or oat milk) and use a dairy-free frosting for results that are just as tender and delicious.
Why is my cake batter so thin after adding boiling water?
That’s exactly how it should be! The boiling water helps bloom the cocoa and ensures a moist, beautifully textured Chocolate Cake. The batter will bake up just right.
Can I use this recipe for cupcakes instead?
Yes, this Chocolate Cake recipe makes wonderful cupcakes. Fill lined muffin tins two-thirds full and bake for about 18-22 minutes, checking for doneness with a toothpick.
Should the eggs and milk be at room temperature?
It’s ideal! Room temperature eggs and milk blend more smoothly and evenly, giving you a lighter, more uniform crumb in your finished Chocolate Cake.
How do I keep my cake from sticking to the pan?
Grease and flour your cake pans well and line with parchment paper for foolproof removal. This extra step keeps the Chocolate Cake intact and picture-perfect every time.
Final Thoughts
There’s just no match for a homemade Chocolate Cake baked with love and a little know-how. Give this classic recipe a try and watch faces light up with the very first bite. You might just find yourself with a new all-time favorite dessert!
Print
Chocolate Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of this homemade Chocolate Cake. A classic dessert that’s easy to make and perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the cake pans.
- Mix dry ingredients: Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Add wet ingredients: Mix in eggs, milk, oil, and vanilla extract until smooth.
- Stir in boiling water: Carefully fold in boiling water to create a thin batter.
- Bake: Divide batter, bake for 30-35 minutes, then cool and frost.
Notes
- Enhance flavor with instant coffee granules.
- Cake stays moist for days and freezes well.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
