Name: Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water or hot coffee

I’m excited to share my Chocolate Cake—a rich, moist, and deeply chocolaty dessert that’s simple to make yet tastes like it came from a bakery.

Why I’ll Love This Recipe

I love this cake because it’s soft, fudgy, and perfectly balanced between sweetness and cocoa richness. It’s versatile enough for birthdays, celebrations, or just when I’m craving a chocolate fix. Plus, it pairs beautifully with any frosting I like.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Whole milk
Vegetable oil
Vanilla extract
Boiling water or hot coffee

Directions

I preheat my oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, I whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
I add eggs, milk, oil, and vanilla, mixing until smooth.
I slowly stir in the boiling water (or hot coffee) until the batter is thin and well combined.
I pour the batter evenly into the prepared pans.
I bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
I let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
I frost with my favorite chocolate buttercream or ganache.

Servings and Timing

Servings: About 12 slices
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes

Variations

I sometimes add chocolate chips to the batter for extra richness.
I replace hot water with strong brewed coffee to deepen the chocolate flavor.
I add a layer of raspberry jam between the cakes for a fruity contrast.
I use whipped cream frosting for a lighter finish.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. I can freeze the unfrosted cake layers for up to 2 months, wrapping them tightly in plastic wrap and foil. To serve warm, I microwave slices for 10–15 seconds.

FAQs

Can I make this cake in one pan instead of two?

Yes—I use a 9×13-inch pan and adjust the baking time to 35–40 minutes.

Can I make it gluten-free?

Yes—I use a 1:1 gluten-free flour blend designed for baking.

What kind of cocoa powder works best?

I prefer unsweetened natural cocoa, but Dutch-process cocoa gives a smoother, more intense flavor.

Can I make cupcakes with this batter?

Absolutely—I bake them for 18–20 minutes instead of 30–35 minutes.

Why is the batter so thin?

The hot liquid helps bloom the cocoa for a deeper flavor and keeps the cake moist—the thin batter is normal.

Conclusion

I love making Chocolate Cake because it’s a classic, crowd-pleasing dessert that never disappoints. It’s rich, moist, and endlessly adaptable to any occasion or flavor twist I’m in the mood for.