This chocolate cake is a simple and easy-to-make dessert that’s perfect for any occasion. It’s rich, moist, and decadent—sure to satisfy any chocolate lover’s cravings. Whether it’s for a birthday, a family gathering, or just because, this chocolate cake will always be a hit!
Ingredients
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until smooth.
Gradually add the boiling water to the batter, stirring constantly. The batter will be thin, but that’s perfectly fine.
Pour the batter evenly into the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 12 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Variations
If you want to mix things up a bit, here are some variations to try:
Add chocolate chips to the batter for extra gooeyness.
Swap out the vegetable oil for butter for a slightly different texture and flavor.
Make a decadent frosting like cream cheese or chocolate buttercream to go on top.
Add a splash of coffee to the batter for an extra rich, deep chocolate flavor.
Storage/Reheating
I like to store any leftover chocolate cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I store it in the fridge for up to a week. To reheat, I warm slices in the microwave for 10-15 seconds or let it come to room temperature before serving.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, keep in mind that the texture and flavor may change slightly, and the cake may be denser.
Can I freeze this cake?
Absolutely! I like to wrap the cake layers tightly in plastic wrap and then place them in a freezer bag. It can be stored for up to 3 months. To thaw, just leave it out at room temperature for a few hours.
Can I make this cake without eggs?
If you want to make the cake egg-free, you can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for a few minutes to thicken) or use applesauce or mashed bananas.
Can I make this cake in a different size pan?
Yes, you can! If you want to make a larger or smaller cake, adjust the baking time accordingly. If you’re using a 9×13-inch pan, the cake will likely need around 30-40 minutes to bake.
Can I use a different type of oil?
You can substitute vegetable oil with other oils like canola oil or sunflower oil. If you prefer, you can even use melted butter for a richer flavor.
Conclusion
This chocolate cake is the perfect balance of simplicity and indulgence. It’s incredibly moist and full of rich chocolate flavor, and I love how easy it is to prepare. Whether it’s a birthday or just a weekend treat, this cake is sure to satisfy every chocolate lover’s sweet tooth.
📖 Recipe:
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Chocolate Cake
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich, moist, and decadent chocolate cake that’s simple to make and perfect for any occasion.
Ingredients
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until smooth.
- Gradually add the boiling water to the batter, stirring constantly. The batter will be thin, but that’s perfectly fine.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
You can add chocolate chips to the batter for extra gooeyness.
Swap vegetable oil for butter for a slightly different texture and flavor.
Make a decadent frosting like cream cheese or chocolate buttercream to go on top.
For an extra rich, deep chocolate flavor, add a splash of coffee to the batter.
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
This cake can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
