Chocolate Cake

There’s nothing quite like a chocolate cake that’s rich, moist, and irresistibly decadent. Whether you’re baking for a birthday, a dinner party, or just to satisfy a late-night craving, this cake delivers perfection in every bite. With its soft crumb and deep cocoa flavor balanced by a luscious buttercream frosting, it’s the kind of dessert that turns an ordinary day into something special. Forget boxed mixes — this homemade version is simple, foolproof, and tastes absolutely divine.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Incredibly Moist: Thanks to boiling water and oil in the batter, this cake stays soft and tender for days.
• Deep, Rich Flavor: Real cocoa gives it a luxurious chocolate depth that never tastes artificial.
• Simple Ingredients: Everything you need is likely already in your pantry.
• Foolproof Method: No fancy equipment or baking degree required — perfect results every time.
• Crowd-Pleaser: Ideal for birthdays, celebrations, or when you simply want to impress.

This isn’t just another chocolate cake — it’s the one you’ll keep coming back to.

Ingredients Needed

For the Cake Batter

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• 2 cups granulated sugar
• 1 tsp salt
• 2 large eggs, at room temperature
• 1 cup milk (whole or low-fat)
• ½ cup vegetable oil (or canola oil)
• 2 tsp pure vanilla extract
• 1 cup boiling water

For the Chocolate Buttercream Frosting

• 1½ batches Chocolate Buttercream Frosting (smooth, rich, and spreadable — perfect for layering)

💡 Tip: Always use high-quality cocoa powder for a deeper flavor. Dutch-processed cocoa will give a darker, more intense result.

How to Make Chocolate Cake

Step 1: Preheat and Prepare Pans

Preheat your oven to 180°C / 350°F (160°C fan). Grease two 22 cm (9-inch) round cake pans with butter or non-stick spray, then line the bottoms with parchment paper for easy release.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add sugar and salt, then whisk briefly to evenly combine.
👉 Why this matters: Sifting removes any lumps and ensures a light, even texture in your finished cake.

Step 3: Add Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry mixture. Whisk until the batter is smooth and lump-free — about 30 seconds. The mixture should be glossy and thick.

Step 4: Incorporate the Boiling Water

Carefully pour in the boiling water while whisking continuously. The batter will become thin — that’s exactly what makes this cake so moist.
Baking Tip: Hot water “blooms” the cocoa, enhancing its flavor and creating that deep chocolate richness.

Step 5: Bake

Divide the batter evenly between the prepared pans. Bake for 35 minutes, or until a skewer inserted into the center comes out clean. If you’re baking on multiple oven racks, swap the pans halfway through for even cooking.

Step 6: Cool and Frost

Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks upside down. Let them cool completely before frosting.
Spread with a generous layer of Chocolate Buttercream Frosting, stacking the layers for a show-stopping finish.

Serving and Storage Tips

• Serving: Dust with cocoa powder, add chocolate curls, or top with fresh berries for an elegant touch.
• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps well for up to 5 days — bring to room temperature before serving for the best texture.
• Freezing: You can freeze the unfrosted cakes (wrapped tightly) for up to 2 months. Thaw overnight and frost fresh.

Helpful Notes

• Use fresh baking powder and soda — old leavening agents can make your cake dense.
• If you prefer a lighter frosting, fold in a bit of whipped cream to your buttercream.
• To make cupcakes instead, bake the batter in lined tins for about 18–20 minutes.
• Add a tablespoon of espresso powder to intensify the chocolate flavor — it won’t taste like coffee, just richer.

Conclusion

This Chocolate Cake is pure comfort and indulgence — moist, rich, and absolutely irresistible. Whether you bake it for a special occasion or a simple treat, it never fails to impress. Every bite melts in your mouth with deep cocoa notes and a silky buttercream finish that makes it impossible to stop at one slice.

If you try this recipe, leave a comment and star rating below — I’d love to hear how it turned out for you!
Don’t forget to share your creation on Pinterest or Facebook — tag it with your twist!
👉 What’s your favorite frosting flavor to pair with chocolate cake? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I make this chocolate cake without eggs?

Yes! Replace each egg with ¼ cup of unsweetened applesauce or a flaxseed “egg” (1 tbsp ground flax + 3 tbsp water). The texture will stay moist, though slightly denser.

Can I use whole wheat flour instead of all-purpose?

You can, but the cake will be heavier and less soft. For best results, use half whole wheat and half all-purpose flour.

Why did my cake sink in the middle?

This usually happens if the oven door was opened too early or the batter was overmixed. Bake undisturbed until the center is fully set.

Is this recipe freezer-friendly?

Absolutely! Wrap each cake layer tightly in plastic wrap and freeze for up to two months. Thaw completely before frosting.

Can I use hot coffee instead of boiling water?

Yes — hot coffee intensifies the chocolate flavor beautifully. It’s a secret baker’s trick!