Here’s a rich, moist, and easy classic chocolate cake recipe — perfect for birthdays, celebrations, or just when you’re craving chocolate!
🍫 Classic Moist Chocolate Cake
Serves: 10–12
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Total Time: ~50 minutes
Ingredients:
For the Cake:
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1¾ cups (220g) all-purpose flour
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¾ cup (65g) unsweetened cocoa powder
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2 cups (400g) granulated sugar
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1½ teaspoons baking powder
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1½ teaspoons baking soda
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1 teaspoon salt
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2 large eggs
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1 cup (240ml) whole milk
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½ cup (120ml) vegetable oil
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2 teaspoons vanilla extract
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1 cup (240ml) boiling water or hot coffee (enhances chocolate flavor)
For the Chocolate Frosting (Buttercream):
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1 cup (2 sticks/226g) unsalted butter, softened
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½ cup (45g) unsweetened cocoa powder
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3½ cups (440g) powdered sugar
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¼ cup (60ml) milk (plus more if needed)
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2 teaspoons vanilla extract
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Pinch of salt
🧁 Instructions:
1. Make the Cake:
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
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In a large mixing bowl, whisk together:
flour, cocoa powder, sugar, baking powder, baking soda, and salt. -
Add eggs, milk, oil, and vanilla. Beat with a hand mixer or whisk until well combined.
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Slowly stir in the boiling water or coffee. The batter will be thin — that’s normal!
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Pour evenly into prepared pans.
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Bake for 30–35 minutes, or until a toothpick comes out clean.
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Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Make the Frosting:
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Beat the softened butter until creamy.
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Add cocoa powder and mix until combined.
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Gradually add powdered sugar, mixing on low.
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Add milk, vanilla, and a pinch of salt. Beat on medium-high until fluffy. Add more milk if needed for spreadability.
3. Assemble the Cake:
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Once cakes are fully cooled, spread frosting between the layers, then frost the top and sides.
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Decorate with chocolate shavings, sprinkles, or a drizzle of ganache if desired.
✅ Tips:
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For extra moistness, substitute ½ cup sour cream for part of the milk.
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Use dark cocoa powder for a deeper, richer flavor.
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This recipe can also be made as cupcakes or in a 9×13-inch pan.
Want to turn it into a filled cake (like with ganache, fruit, or mousse), or need a dairy-free version? Let me know!