Name: Classic Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 and 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 and 1/2 teaspoons baking soda; 1/2 teaspoon salt; 2 cups granulated sugar; 2 large eggs; 1 cup milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water or hot coffee; Optional: chocolate frosting or ganache

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This Classic Chocolate Cake is rich, moist, and deeply chocolaty—the kind of dessert I turn to when I want something timeless and satisfying. Whether I’m baking for a celebration or simply enjoying a slice with my afternoon coffee, this cake always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it’s simple, reliable, and delivers amazing flavor every time. The texture is tender yet dense enough to feel indulgent, and the chocolate flavor is bold without being overpowering. It’s a true crowd-pleaser that works just as well for birthdays as it does for everyday cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Milk
Vegetable oil
Vanilla extract
Boiling water (or hot coffee for extra depth)
Optional: chocolate frosting or ganache for topping

Directions

I preheat my oven to 350°F (175°C) and grease two 9-inch cake pans, lining the bottoms with parchment paper for easy removal.
In a large bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
I add the eggs, milk, oil, and vanilla, mixing until the batter is smooth and well combined.
I carefully stir in the boiling water or hot coffee, which makes the batter thin but ensures a moist texture.
I divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
After cooling the cakes in the pans for 10 minutes, I transfer them to a wire rack to cool completely before frosting.

Servings and timing

This cake serves about 12 people. Prep time takes around 20 minutes, and baking takes about 30 to 35 minutes. Cooling and frosting may add another 30 minutes, bringing total time to about 1 hour and 20 minutes.

Variations

Sometimes I mix mini chocolate chips into the batter for extra bursts of chocolate. When I want to get fancy, I add a layer of raspberry or cherry preserves between the cake layers before frosting. For a dairy-free version, I use almond milk and a vegan butter substitute.

storage/reheating

I store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If I refrigerate it, I like to bring it to room temperature before serving. I can also freeze the unfrosted cake layers for up to 2 months—just thaw and frost when I’m ready.

FAQs

Can I make this cake in advance?

Yes, I often bake the cake layers a day ahead and frost them the next day. It actually helps the flavors develop.

What kind of cocoa powder should I use?

I use unsweetened natural cocoa powder, but Dutch-processed works too if I adjust the leavening.

Can I use a different pan size?

Absolutely. I can use a 9×13-inch pan for a single-layer cake or make cupcakes—just adjust the baking time accordingly.

How do I keep the cake moist?

Using oil instead of butter helps, and adding boiling water or coffee keeps the texture rich and moist. I also avoid overbaking.

Is this cake sweet?

It has a balanced sweetness that pairs well with a rich chocolate frosting or a dusting of powdered sugar if I want something lighter.

Conclusion

This Classic Chocolate Cake is the kind of dessert I’ll keep coming back to. It’s simple, comforting, and full of bold chocolate flavor. Whether I dress it up for a special event or enjoy it plain with a hot drink, it always feels like a treat worth savoring.

Classic Chocolate Cake

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This Classic Chocolate Cake is rich, moist, and full of deep chocolate flavor. Made with pantry staples, it’s an easy and reliable recipe perfect for birthdays, celebrations, or a simple sweet craving. With a fluffy crumb and decadent taste, it’s a timeless dessert everyone loves.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water or hot coffee
Optional: chocolate frosting or ganache

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Instructions

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth and well combined.
Carefully stir in boiling water or hot coffee. Batter will be thin.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Frost with chocolate frosting or ganache once cooled.

Notes

Use hot coffee instead of water to enhance the chocolate flavor.
Substitute Dutch-processed cocoa only if adjusting leavening agents accordingly.
Optional: Add chocolate chips or fruit preserves between layers for extra richness.
To make dairy-free, substitute plant-based milk and use vegan-friendly frosting.
Unfrosted cake layers freeze well for up to 2 months.