If you’re searching for the ultimate chocolate cake recipe, you’ve come to the right place. Rich, moist, and undeniably decadent, this homemade chocolate cake is sure to become a favorite for any occasion. Whether it’s for a birthday, celebration, or just because you’re craving chocolate, this cake will satisfy your sweet tooth. Plus, it’s surprisingly simple to make from scratch!
Get ready to impress your friends and family with a dessert that tastes as good as it looks. Follow our step-by-step guide for the best results.
Tools Needed
Before diving into the recipe, make sure you have the following tools on hand:
- Two 9-inch round cake pans
- Mixing bowls (large and medium)
- Whisk
- Electric mixer
- Measuring cups and spoons
- Wire racks
- Spatula
- Cooling rack
This recipe serves 10-12 people and takes approximately 20 minutes of prep time and 35 minutes of baking time, plus cooling and frosting.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 2 teaspoons vanilla extract
- A pinch of salt
Steps to Make the Perfect Chocolate Cake
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans and dust them with flour to prevent sticking. Set the pans aside.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This ensures all the dry ingredients are evenly distributed.
Step 3: Combine the Wet Ingredients
In a separate medium-sized mixing bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until fully combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients. Stir until the mixture is smooth and well combined.
Step 5: Add Hot Water
Slowly pour the hot water into the batter while mixing. The batter will be thin, but this step ensures a moist and fluffy cake.
Step 6: Bake the Cake
Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to wire racks to cool completely before frosting.
Step 8: Prepare the Frosting
Using an electric mixer, beat the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, milk, vanilla extract, and a pinch of salt. Mix until the frosting is smooth and fluffy.
Step 9: Assemble the Cake
Once the cakes are completely cool, spread a generous layer of frosting over the top of one cake layer. Place the second layer on top and frost the top and sides. Smooth the frosting with a spatula for a polished look.
Step 10: Serve and Enjoy
Slice the cake and serve it to your guests. Pair with a glass of milk or a scoop of vanilla ice cream for an extra indulgent treat.
Recommendations for Recipe Success
- Measure Accurately: Use proper measuring tools for both wet and dry ingredients to ensure the best results.
- Room Temperature Ingredients: Allow eggs and milk to come to room temperature for better mixing and a smoother batter.
- Don’t Overmix: Stir the batter just until combined to avoid a dense cake.
- Check for Doneness: Use a toothpick to test the cake’s readiness. If it comes out clean, the cake is done.
- Cool Completely: Ensure the cake layers are completely cool before applying frosting to prevent it from melting.
Serving and Storage Tips
- Serving: This cake pairs wonderfully with fresh berries or a dusting of powdered sugar for an extra decorative touch.
- Storage: Store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: You can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature before frosting.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure the baking powder and other ingredients are gluten-free as well.
2. Can I use butter instead of vegetable oil?
Yes, melted butter can be used as a substitute for vegetable oil, but it may slightly change the texture of the cake.
3. What can I use instead of hot water?
You can use hot coffee instead of water for a richer chocolate flavor.
4. Can I make this cake in advance?
Absolutely! You can bake the cake layers a day in advance. Wrap them tightly and store at room temperature. Frost them on the day of serving.
5. What should I do if my frosting is too thick?
Add a tablespoon of milk at a time until the desired consistency is achieved.
Conclusion
This homemade chocolate cake is the perfect way to satisfy your sweet cravings. It’s rich, moist, and topped with creamy chocolate frosting that will have everyone asking for seconds. Whether you’re celebrating a special occasion or simply indulging, this recipe is a guaranteed crowd-pleaser. Gather your ingredients, follow these steps, and enjoy the delicious results!
