Why You’ll Love This Recipe
A classic chocolate cake is a staple that every home baker should have in their collection. It is dependable, comforting, and universally loved. This recipe focuses on delivering a perfectly balanced chocolate flavor with a moist, tender crumb that stays soft for days. I tested this cake multiple times to ensure it performs well in both casual and celebratory settings, and it consistently delivers excellent results.
What makes this cake especially appealing is its simplicity. The ingredients are basic pantry items, yet the finished cake tastes rich and indulgent. It is versatile enough to be served plain, layered with frosting, or paired with fruit and cream. Whether you are baking for a birthday, a gathering, or simply to satisfy a chocolate craving, this recipe offers a reliable foundation that you can confidently return to time and time again.
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Classic Chocolate Cake Recipe That Never Fails
- Total Time: 50 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A timeless, moist, and rich classic chocolate cake made with simple pantry ingredients and perfect for birthdays, celebrations, or everyday dessert cravings.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) hot water or hot coffee
Instructions
- Preheat oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients.
- Beat with a mixer or whisk until smooth and well combined.
- Gradually stir in hot water or coffee until batter is thin and smooth.
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost as desired and serve.
Notes
- Hot coffee enhances the chocolate flavor.
- Do not overbake to keep the cake moist.
- This cake pairs well with chocolate or vanilla frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
All-purpose flour provides the necessary structure for the cake while keeping the crumb soft. Properly measured flour ensures the cake is light rather than dense.
Unsweetened cocoa powder
Cocoa powder gives the cake its deep chocolate flavor. Unsweetened cocoa allows the sweetness to be balanced and the chocolate notes to remain bold.
Granulated sugar
Sugar sweetens the cake and plays an important role in moisture retention, contributing to a soft and tender texture.
Baking powder
Baking powder helps the cake rise evenly, creating a light and fluffy structure.
Baking soda
Baking soda reacts with acidic ingredients to improve lift and enhance the cake’s softness.
Salt
Salt sharpens the chocolate flavor and balances the overall sweetness of the cake.
Eggs
Eggs bind the ingredients together and add richness, resulting in a smooth and stable batter.
Milk
Milk adds moisture and helps create a fine crumb. Whole or semi-skimmed milk both work well.
Vegetable oil
Vegetable oil ensures the cake remains moist for several days, even after refrigeration.
Vanilla extract
Vanilla enhances the chocolate flavor and adds subtle warmth to the cake.
Hot water or hot coffee
Hot liquid activates the cocoa powder, intensifying the chocolate flavor and smoothing the batter.
Directions
Preheat the oven to 180°C. Grease two round cake pans and line the bases with parchment paper. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, lightly beat the eggs, then add the milk, vegetable oil, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms. Slowly pour in the hot water or coffee, stirring gently until fully incorporated. The batter will be thin, which is normal for this recipe.
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool in the pans for ten minutes before transferring them to a wire rack to cool completely.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe yields one two-layer cake serving approximately 10 to 12 people. Preparation time is around 20 minutes, with a baking time of 30 to 35 minutes. Total time required is approximately 55 minutes, excluding cooling and frosting.
Storage/reheating
Store the cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Allow refrigerated cake to come to room temperature before serving for best texture.
Variations and Customizations
This classic chocolate cake is an excellent base for customization. For a richer flavor, replace half of the milk with buttermilk to add subtle tang and extra tenderness. If you prefer a deeper chocolate profile, Dutch-processed cocoa powder can be used for a smoother taste.
To turn this cake into a celebration dessert, layer it with chocolate buttercream, ganache, or cream-based frosting. Fresh berries, cherries, or sliced bananas add contrast and freshness between layers. For a lighter finish, simply dust the top with cocoa powder or powdered sugar.
This recipe can also be adapted into cupcakes by dividing the batter into lined muffin tins and reducing the baking time to about 18 minutes. For a dairy-free version, plant-based milk substitutes work well without affecting the structure of the cake.
FAQs
Can I bake this cake in a single pan?
Yes, but the baking time will need to be extended and checked carefully.
Does coffee make the cake taste like coffee?
No, it enhances the chocolate flavor without adding a coffee taste.
Can I freeze this chocolate cake?
Yes, the unfrosted cake can be frozen for up to two months.
Why is the batter thin?
A thinner batter helps produce a moist and tender cake.
Can I reduce the sugar?
Small reductions are possible, but too much reduction will affect texture.
What frosting pairs best with this cake?
Chocolate buttercream, ganache, or whipped cream-based frostings work well.
Can I use butter instead of oil?
Butter can be used, but oil produces a moister crumb.
Is this recipe suitable for cupcakes?
Yes, it adapts very well to cupcakes with a shorter baking time.
How do I prevent overbaking?
Check the cake a few minutes before the minimum baking time.
Can I add chocolate chips?
Chocolate chips can be folded into the batter for added texture.
Conclusion
This classic chocolate cake recipe is a reliable and versatile choice for any occasion. With its rich chocolate flavor, moist crumb, and straightforward preparation, it delivers consistent results every time. Whether served simply or decorated for a special celebration, this cake proves that a well-executed classic never disappoints.
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