Why You’ll Love This Recipe

Simple Ingredients: Utilizes common pantry items, making it convenient to prepare.
Rich Flavor: The blend of cocoa powder and optional chocolate chips offers a deep chocolate taste.
Moist Texture: The combination of milk, oil, and eggs ensures a tender crumb.
Versatile: Easily adaptable for dietary preferences, including gluten-free or vegan variations.
Impressive Presentation: With smooth frosting and optional layers, it’s perfect for special occasions.
Beginner-Friendly: Clear instructions make it accessible for novice bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup whole milk
½ cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
½ cup boiling water
1 cup semi-sweet chocolate chips (optional)
Buttercream or ganache for frosting

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, combine milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Gradually add the wet mixture to the dry ingredients, stirring just until combined.
Carefully stir in the boiling water until well mixed. The batter will be thin; that’s normal.
If using, fold in the chocolate chips.
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Once cooled, frost with your choice of buttercream or ganache.

Servings and Timing

Servings: 12
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Cooling Time: 30 minutes
Total Time: Approximately 1 hour and 25 minutes

Variations

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Vegan: Replace milk with plant-based milk, eggs with flaxseed or chia seed mixtures, and use vegan chocolate chips and frosting.
Add-Ins: Incorporate nuts, dried fruits, or flavored extracts for a unique twist.
Frosting Options: Experiment with cream cheese frosting, whipped cream, or fruit preserves between layers.

Storage/Reheating

Storage: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.
Reheating: For a warm slice, microwave individual pieces for 10-15 seconds.

FAQs

How can I make this cake more moist?

Ensure accurate measurements, avoid overbaking, and consider adding a tablespoon of sour cream or yogurt to the batter.

Can I use a different size pan?

Yes, but adjust baking times accordingly. For example, a 9×13-inch pan may require a longer baking time.

Is it possible to make cupcakes with this recipe?

Absolutely. Fill cupcake liners two-thirds full and bake at 350°F (175°C) for 18-22 minutes.

What type of cocoa powder is best?

Unsweetened natural cocoa powder is recommended, but Dutch-processed can be used for a smoother flavor.

Can I make the cake ahead of time?

Yes, bake the layers in advance and store them wrapped in plastic wrap. Frost before serving.

How do I prevent the cake from sticking to the pan?

Grease and flour the pans thoroughly, or use parchment paper liners.

What’s the best way to level cake layers?

Use a serrated knife or cake leveler to trim the tops for even layers.

Can I add coffee to enhance the chocolate flavor?

Yes, replacing boiling water with hot coffee can intensify the chocolate flavor.

Can I reduce the sugar content?

Yes, reduce the sugar by 1/4 to 1/2 cup if desired, though it may slightly affect texture and sweetness.

What’s the best way to decorate this cake?

You can keep it simple with a smooth frosting finish, add sprinkles, fruit, or pipe decorative borders and flowers for a festive touch.

Conclusion

This chocolate cake is the ultimate go-to recipe for any celebration or sweet craving. Its rich, moist layers and decadent chocolate flavor make it irresistible, while its ease of preparation ensures you’ll return to it again and again. Whether you’re a beginner or a seasoned baker, this cake is sure to become a favorite in your recipe collection.

Chocolate Cake

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Indulge in the ultimate chocolate cake — a rich, moist, and decadent dessert perfect for any celebration. This easy chocolate cake recipe uses pantry staples to deliver bakery-style results with deep cocoa flavor and customizable variations for every diet. Whether it’s a birthday, holiday, or just a sweet craving, this chocolate cake is your go-to treat.

Author: Amy
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: ~1 hour 25 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk milk, oil, eggs, and vanilla until smooth.
Gradually combine wet ingredients with dry ingredients; mix until just combined.
Stir in boiling water carefully — the batter will be thin.
Fold in chocolate chips if using.
Divide batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Let cakes cool in pans for 10 minutes; then transfer to wire racks to cool completely.
Frost with buttercream or ganache once cooled.