Homemade Chocolate Cake
This chocolate cake recipe is designed to satisfy your sweet tooth and bring warmth to your gatherings, filled with rich layers of chocolatey goodness.
Ingredients
For the cake
- 1.75 cups all-purpose flour Provides structure
- 2 cups granulated sugar Adds sweetness
- 0.75 cup unsweetened cocoa powder Essential for flavor
- 1.5 teaspoons baking powder Leavening agent
- 1.5 teaspoons baking soda Helps the cake rise
- 1 teaspoon salt Enhances flavor
- 2 large eggs Provides richness and moisture
- 1 cup milk Adds creaminess
- 0.5 cup vegetable oil Ensures tenderness
- 2 teaspoons vanilla extract Enhances flavor
- 1 cup boiling water Activates cocoa for moisture
For the frosting
- 1 cup unsweetened cocoa powder For chocolate flavor in frosting
- 1 cup butter, softened Base for the frosting
- 4 cups powdered sugar Sweetens the frosting
- 0.5 cup milk Adjusts consistency
- 2 teaspoons vanilla extract Enhances frosting flavor
Instructions
Preparation
- Prepare two 9-inch round cake pans by lining them with parchment paper and spraying them with non-stick spray.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the wet ingredients: milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- Gently stir in the boiling water until the batter is well combined.
- Divide the batter evenly between the two prepared cake pans.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool in their pans for about 10 minutes, then invert onto cooling racks to cool completely.
Frosting
- Once cooled, prepare the frosting by creaming together softened butter and cocoa powder.
- Add powdered sugar, milk, and vanilla extract. Mix until the desired consistency is achieved.
- Layer one cake on a serving plate, top with frosting, then place the second cake on top and frost the sides and top generously.
Notes
Ensure all ingredients are at room temperature for better mixing. For a richer chocolate flavor, consider using dark cocoa powder. Store leftovers covered tightly for up to 3-4 days, or freeze for up to 3 months.