Irresistible 2-Layer Chocolate Cake Recipe for Any Occasion
A rich, moist, and classic two-layer chocolate cake made with simple pantry ingredients, delivering deep chocolate flavor and a soft, tender crumb perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 boiling water
Instructions
- Preheat the oven to 350°F (175°C) and 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.
- Add milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.
- Slowly stir in the boiling water until just combined; the batter will be thin.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Frost as desired once fully cooled.
Notes
The thin batter is normal and ensures a moist cake.
Oil keeps the cake softer longer than butter.
Espresso powder can be added to enhance chocolate flavor.
Unfrosted layers freeze well for up to 2 months.
Works well as a sheet cake or cupcakes with adjusted bake time.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
