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Easy Chocolate Cake Recipe

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This moist and fluffy chocolate cake is quick to make and perfect for any occasion. Pair it with your favorite frosting for a decadent treat!

Ingredients

Scale

For the Cake:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 1/2 cups (300 g) granulated sugar
  • 3/4 cup (65 g) unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup (240 ml) whole milk or buttermilk
  • 1/2 cup (120 ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240 ml) boiling water

For the Frosting (Optional):

  • 1/2 cup (115 g) unsalted butter, softened
  • 2 2/3 cups (330 g) powdered sugar
  • 1/2 cup (45 g) cocoa powder
  • 1/3 cup (80 ml) milk (adjust for consistency)
  • 1 tsp vanilla extract

Instructions

Make the Cake:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add Wet Ingredients:
    • Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with a hand or stand mixer until well combined.
  4. Incorporate Boiling Water:
    • Reduce the speed to low and slowly add the boiling water to the batter. Mix until smooth (the batter will be thin).
  5. Bake:
    • Pour the batter evenly into the prepared pan(s). Bake for 30-35 minutes (for round pans) or 35-40 minutes (for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean.
  6. Cool:
    • Let the cake cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting (Optional):

  1. Prepare the Frosting:
    • Beat the softened butter with a hand mixer until creamy. Add the powdered sugar, cocoa powder, milk, and vanilla extract. Beat until smooth, adding more milk as needed for desired consistency.
  2. Frost the Cake:
    • Spread the frosting evenly over the cooled cake. Decorate as desired and serve.

Notes

  • For extra moisture, add 1/4 cup of sour cream to the batter.
  • Use high-quality cocoa powder for the best chocolate flavor.
  • The cake can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.

Find it online: https://ukfinda.com/easy-chocolate-cake-recipe/