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Dorothy Thomas

Chocolate Cake Recipe

A rich, moist, and fluffy chocolate cake perfect for birthdays, celebrations, or any sweet craving. This easy-to-follow recipe yields a bakery-quality cake with a deep chocolate flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • ¾ cups Unsweetened cocoa powder
  • 1½ tsp Baking powder
  • 1½ tsp Baking soda
  • 1 tsp Salt
  • 1 cup Whole milk
  • ½ cup Vegetable oil
  • 2 large Eggs
  • 2 tsp Vanilla extract
  • 1 cup Boiling water

Equipment

  • 9-inch round cake pans (2)
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Sieve
  • Spatula
  • Cooling rack

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
  2. Dry Ingredients: Sift flour, cocoa powder, baking powder, baking soda, and salt into a bowl. Whisk in sugar.
  3. Wet Ingredients: In another bowl, mix milk, oil, eggs, and vanilla until smooth.
  4. Combine: Gradually add wet ingredients to dry ingredients, mixing on low speed. Scrape the bowl as needed.
  5. Add Water: Carefully stir in boiling water (batter will be thin).
  6. Bake: Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick comes out clean.
  7. Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack.

Notes

  • Storage: Keep covered at room temperature for 2 days or refrigerate for up to 5 days.
  • Frosting: Pair with chocolate ganache or buttercream.
  • Substitutions: Use buttermilk instead of milk for extra tenderness.