Classic No-Fail Chocolate Cake
This classic no-fail chocolate cake recipe creates a rich, moist, and delicious chocolate cake perfect for any occasion. It's simple to make and yields a consistently delightful result.
Equipment
- Oven
- 8-inch round cake pans
- Large bowl
- Whisk
- Electric mixer
- Wire rack
- Wooden skewer
Ingredients
Cake
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened Dutch-processed cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 2 at room temperature large eggs
- ¾ cup at room temperature milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup boiling water (or hot coffee)
Instructions
Preparation
- Preheat oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them or lining with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until lump-free.
- In a separate bowl, whisk together eggs, milk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix on low speed until just combined, being careful not to overmix.
- Carefully add the boiling water or hot coffee and mix until the batter is smooth; the batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
Ensure all cold ingredients are at room temperature for a smoother batter. Do not frost the cakes until they are completely cool to prevent melting and sliding of the frosting.