Chocolate Cake Recipe
This rich, moist chocolate cake is a timeless favorite, made with everyday pantry staples like cocoa, flour, eggs, and milk. With its fluffy texture and deep chocolate flavor, it’s the perfect base for birthdays, celebrations, or simply satisfying your sweet tooth with a classic treat.
Equipment
- Two 9-inch round baking pans
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- Sifter (optional, for dry ingredients)
- Rubber spatula
- Wire cooling rack
- Oven thermometer
Ingredients
- 1¾ cup all-purpose flour
- 1 cup boiling water
- ½ cup vegetable oil
- 2 cups white sugar
- 1½ tsp baking soda
- ¾ cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 1 tsp salt
- 1½ tsp baking powder
- 1 cup milk
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round baking pans by greasing and flouring them.
- In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the eggs, milk, oil, and vanilla extract, then beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth.
- Carefully stir in the boiling water—the batter will become thin at this point.
- Pour the mixture evenly into your prepared pans and place them in the preheated oven.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Slice, serve, and enjoy!
Notes
- Sifting the dry ingredients helps prevent clumps and ensures even distribution for a lighter cake texture.
- For a deeper chocolate flavor, use dark cocoa powder or Dutch-processed cocoa.
- Don’t skip the boiling water—it activates the cocoa and creates a moist, tender crumb.