This simple chocolate cake is rich, moist, soft, and full of chocolate flavor. Made with everyday ingredients and topped with creamy chocolate frosting, it’s perfect for birthdays, family gatherings, or any chocolate craving.
Ingredients
For the Chocolate Cake
- 2 cups granulated sugar (400 g)
- 1¾ cups all-purpose flour (245 g)
- ¾ cup unsweetened cocoa powder (75 g)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup warm water or coffee (240 ml)
- 1 cup milk (240 ml)
- ½ cup vegetable oil (120 ml)
- 1½ teaspoons vanilla extract
For the Chocolate Frosting
- 6 oz (180 g) semi-sweet or bittersweet chocolate, chopped
- 1 cup unsalted butter, softened (226 g)
- 2 cups powdered sugar (230 g)
Instructions
1. Prepare the Pans
Preheat the oven to 350°F (180°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2. Make the Batter
In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, warm water or coffee, milk, oil, and vanilla extract. Whisk until the batter is smooth.
3. Bake the Cake
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
4. Prepare the Frosting
Melt the chocolate in the microwave or over a double boiler. Let it cool slightly.
Beat the softened butter until smooth. Gradually add the powdered sugar, then mix in the melted chocolate until the frosting is creamy.
5. Assemble the Cake
Place one cake layer on a serving plate and spread frosting over the top. Add the second layer and cover the top and sides with the remaining frosting.
Decorate with chocolate curls or sprinkles if desired.
Tips for the Best Chocolate Cake
- Measure accurately: Spoon flour into your measuring cup and level it off.
- Use room-temperature ingredients: This helps the batter combine evenly.
- Don’t overmix: Whisk just until the ingredients are combined.
- Use coffee for deeper flavor: Coffee enhances the chocolate taste without making the cake taste strongly of coffee.
- Cool completely: Allow the cake layers to cool before frosting.
Variations
- Mocha Cake: Replace the warm water with brewed coffee and add a little espresso powder.
- Chocolate Raspberry Cake: Spread raspberry jam between the cake layers.
- Double Chocolate Cake: Fold chocolate chips into the batter before baking.
- Salted Chocolate Cake: Sprinkle a little flaky sea salt over the frosting.
Storage Instructions
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to 5 days in an airtight container.
- Freezer: Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw before frosting.
Common Mistakes to Avoid
- Dry cake: Avoid overbaking and measure the flour accurately.
- Dense cake: Do not overmix the batter, and check that your baking powder and baking soda are fresh.
- Sunken center: Make sure the cake is fully baked before removing it from the oven.
- Runny frosting: Allow the melted chocolate to cool before adding it to the butter.
- Crumbly slices: Let the cake cool completely before cutting.
Frequently Asked Questions
Can I use Dutch-process cocoa powder?
Yes. It gives the cake a darker color and a smoother chocolate flavor. However, natural cocoa powder is the safer choice if you want to follow the recipe as written, since the recipe uses baking soda.
How do I keep chocolate cake moist?
Use the specified amounts of oil and milk, avoid overmixing, and remove the cake from the oven as soon as it is fully baked.
Can I make cupcakes with this batter?
Yes. Fill cupcake liners about two-thirds full and bake at 350°F (180°C) for approximately 18–22 minutes. Check for doneness with a toothpick.
Can I make the frosting without chopped chocolate?
Yes. You can make a cocoa-based buttercream instead, although the flavor and texture will be slightly different.
How do I get even cake layers?
Divide the batter evenly between the pans, using a kitchen scale if possible.
Recipe Details
- Prep time: 20 minutes
- Bake time: 30–35 minutes
- Oven temperature: 350°F (180°C)
- Yield: 12–16 servings
- Difficulty: Easy