This Easy Chocolate Cake is rich, moist, and perfect for any occasion. With simple ingredients and no fancy techniques, it’s the ultimate go-to dessert for chocolate lovers!
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk (or buttermilk)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream (or milk)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
Make the Cake:
Preheat the Oven:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch sheet pan.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add Wet Ingredients:
- Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
Incorporate Boiling Water:
- Gradually stir in boiling water. The batter will be thin—this is normal!
Bake:
- Pour the batter into prepared pans and bake for 30-35 minutes (round pans) or 35-40 minutes (sheet pan).
- A toothpick inserted in the center should come out clean.
Cool:
- Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting:
Beat the Butter:
- In a mixing bowl, beat butter until creamy.
Add Sugar and Cocoa:
- Gradually add powdered sugar and cocoa powder, beating until combined.
Add Cream and Vanilla:
- Slowly mix in heavy cream, vanilla, and a pinch of salt. Beat for 2-3 minutes until fluffy.
Frost the Cake:
- Spread frosting over the cooled cake, slice, and enjoy!
Tips:
- For extra moisture, add ½ cup sour cream to the batter.
- For a fudgier cake, substitute hot coffee for boiling water.
- Store leftovers in an airtight container at room temperature for up to 3 days.
