Homemade Chocolate Cake: Rich, Moist, and Perfectly Decadent 🍫🎂
This Homemade Chocolate Cake is a classic dessert that never fails to impress. With a tender crumb, rich cocoa flavor, and creamy chocolate frosting, it’s the ultimate treat for birthdays, celebrations, or any occasion. Simple to make and utterly satisfying, this cake is a timeless favorite that’s sure to delight.
Why You’ll Love This Chocolate Cake
- Super Moist and Tender: Thanks to the combination of oil, milk, and boiling water, this cake stays moist and fluffy.
- Rich Chocolate Flavor: The unsweetened cocoa powder delivers an intense, chocolatey taste.
- Versatile and Customizable: Perfect as a layer cake, sheet cake, or cupcakes.
- Easy to Make: Straightforward steps make this recipe ideal for both beginner and experienced bakers.
Ingredients
For the Cake:
- 1 ¾ cups (220 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ¾ cup (65 g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) boiling water
For the Frosting:
- 1 cup (230 g) unsalted butter, softened
- 3 ½ cups (440 g) powdered sugar
- ½ cup (45 g) unsweetened cocoa powder
- ¼ cup (60 ml) milk
- 2 tsp vanilla extract
Instructions
Step 1: Prepare the Oven and Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.
Step 2: Make the Cake Batter
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract. Beat on medium speed until smooth.
- Slowly stir in the boiling water. The batter will be thin, but this ensures a moist cake.
Step 3: Bake the Cakes
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 4: Prepare the Frosting
- In a large bowl, beat the softened butter until creamy and smooth.
- Gradually add the powdered sugar and cocoa powder, mixing on low speed to avoid a mess.
- Add the milk and vanilla extract, then beat on high speed until the frosting is light and fluffy.
Step 5: Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
- Stack the second cake layer on top and frost the entire cake, smoothing the sides and top.
Storage Tips
- Room Temperature: Store the cake in an airtight container for up to 3 days.
- Refrigeration: For longer storage, keep the cake in the fridge for up to a week. Allow it to come to room temperature before serving.
- Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw before frosting and serving.
Variations and Substitutions
- Cupcakes: This recipe makes approximately 24 cupcakes. Bake at 350°F (175°C) for 18–22 minutes.
- Sheet Cake: Use a 9×13-inch pan and bake for 35–40 minutes.
- Additions: Stir in chocolate chips or chopped nuts for added texture.
- Dairy-Free: Substitute almond milk or oat milk for whole milk and vegan butter for the frosting.
Tips for Success
- Room Temperature Ingredients: Ensure the eggs and milk are at room temperature for a smoother batter.
- Don’t Overmix: Mix until just combined to avoid a dense cake.
- Use Boiling Water: This step helps bloom the cocoa powder, enhancing the chocolate flavor.
FAQs
Q: Can I use Dutch-processed cocoa powder?
A: Yes, but reduce the baking soda slightly to balance the acidity.
Q: Can I make this cake gluten-free?
A: Use a 1:1 gluten-free baking flour for best results.
Q: How do I get smooth frosting?
A: Beat the butter until creamy, and sift the powdered sugar and cocoa powder to remove lumps before mixing.
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