Classic Soft and Moist Two-Layer Chocolate Cake
Indulge in this classic two-layer chocolate cake recipe, yielding a soft, moist, and utterly delicious dessert perfect for any occasion. The simple steps ensure a perfect bake every time.
Equipment
- Oven
- 8-inch round cake pans
- Parchment paper (optional)
- Large bowl
- Whisk
- Medium bowl
- Electric mixer (optional)
- Wooden skewer
- Wire rack
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder Dutch-processed recommended for darker color and mellower flavor
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
Wet Ingredients
- 2 large eggs
- ¾ cup whole milk
- ⅓ cup vegetable oil or other neutral oil
- 1 ½ teaspoons vanilla extract
- ¾ cup hot strong coffee or hot water
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing, flouring, and optionally lining with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until there are no lumps.
- In a separate medium bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix on low speed until just combined, being careful not to overmix.
- Gradually add the hot coffee or hot water to the batter, mixing on low speed until the batter is smooth and slightly thin.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer comes out with moist crumbs.
- Allow the cakes to cool in their pans on a wire rack for 10-15 minutes, then invert them onto the rack to cool completely before frosting.
Notes
Ensure cakes are completely cool before frosting to prevent melting and crumbly results. Dutch-processed cocoa powder contributes to a darker cake with a milder chocolate flavor. Strong coffee enhances the chocolate flavor without making the cake taste like coffee.