Description
This moist and fluffy chocolate cake is quick to make and perfect for any occasion. Pair it with your favorite frosting for a decadent treat!
Ingredients
Units
Scale
For the Cake:
- 1 3/4 cups (220 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 3/4 cup (65 g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup (240 ml) whole milk or buttermilk
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) boiling water
For the Frosting (Optional):
- 1/2 cup (115 g) unsalted butter, softened
- 2 2/3 cups (330 g) powdered sugar
- 1/2 cup (45 g) cocoa powder
- 1/3 cup (80 ml) milk (adjust for consistency)
- 1 tsp vanilla extract
Instructions
Make the Cake:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients:
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with a hand or stand mixer until well combined.
- Incorporate Boiling Water:
- Reduce the speed to low and slowly add the boiling water to the batter. Mix until smooth (the batter will be thin).
- Bake:
- Pour the batter evenly into the prepared pan(s). Bake for 30-35 minutes (for round pans) or 35-40 minutes (for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean.
- Cool:
- Let the cake cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting (Optional):
- Prepare the Frosting:
- Beat the softened butter with a hand mixer until creamy. Add the powdered sugar, cocoa powder, milk, and vanilla extract. Beat until smooth, adding more milk as needed for desired consistency.
- Frost the Cake:
- Spread the frosting evenly over the cooled cake. Decorate as desired and serve.
Notes
- For extra moisture, add 1/4 cup of sour cream to the batter.
- Use high-quality cocoa powder for the best chocolate flavor.
- The cake can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.