Let them indulge in cake! As a chocolate lover, I can’t resist a delicious slice of chocolate cake. This moist, homemade chocolate cake is simple to make and absolutely divine. Top it off with some homemade chocolate buttercream frosting, and you’ll have a chocolate cake that’s simply irresistible. If I can do it, so can you—let’s get baking!
EQUIPMENT
- 2 (9-inch) cake pans (or a 9×13 inch pan)
- Cake spatula
- Whisk
- Bowls
- Cooling rack
- Spatula
- Hand mixer or wooden spoon
- Parchment paper
INGREDIENTS
Chocolate Cake Batter:
- 2 cups cake flour (or all-purpose flour) – 240g
- 2 cups granulated sugar – 400g
- 3/4 cup unsweetened cocoa powder – 75g
- 2 tsp baking powder – 8g
- 1 1/2 tsp baking soda – 7g
- 1 tsp salt – 5g
- 1 cup milk (whole, 2%, 1%, almond, etc.) – 240mL
- 1/2 cup oil (canola, vegetable, coconut, etc.) – 120mL
- 2 large eggs
- 2 tsp vanilla extract – 10mL
- 1 cup very hot water – 240mL
Chocolate Buttercream Frosting:
- 1 1/2 cups unsalted butter (softened) – 340g
- 1 cup unsweetened cocoa powder – 100g
- 5 cups powdered sugar (confectioner’s or icing sugar) – 600g
- 1/2 cup milk (whole, 2%, 1%, skim, etc.) – 120mL
- 2 tsp vanilla extract – 10mL
INSTRUCTIONS
- Preheat your oven to 350°F (176°C). Then, whisk together the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt), making sure to break up any clumps of cocoa powder.
- Add the milk, oil, eggs, and vanilla extract. Use a wooden spoon or hand mixer to blend the ingredients together. The batter will be quite thick at this point.
- Gradually add the hot water, mixing on low speed until it’s fully incorporated. The batter should now be more liquid—this is perfect. Use a spatula to scrape down the sides.
- Prepare your cake pans by greasing them with butter or shortening, making sure to coat the entire surface. Sprinkle about a tablespoon of flour into each pan, then tap the pans to ensure an even coating. Tap out any excess flour. You can also use a 9×13 inch pan if preferred.
- Pour the batter evenly into both cake pans and bake for 30-35 minutes at 350°F (176°C). Check for doneness by inserting a toothpick into the center—if it comes out clean, your cakes are ready.
- Let the cakes cool for about 10 minutes. Use a cake spatula to gently loosen the edges, then turn the pans over to release the cakes. Allow them to cool on a rack for another 20-30 minutes. For easier frosting, wrap the cooled cakes in plastic wrap and chill them for 2 hours or overnight.
- Now, let’s make the frosting! In a large bowl, cream together the softened butter and cocoa powder using a hand mixer. Add the vanilla extract, then gradually add the powdered sugar, mixing well after each addition. Scrape the bowl as needed.
- Add 1/3 of the milk and mix until you reach your desired consistency. If you prefer thicker frosting, leave it as is. If you want it thinner, add the remaining milk in increments until it’s just right. You may not need all the milk.
- To frost the cake, use a cake spatula or butter knife. To keep your cake board or pedestal clean, place four strips of parchment paper around the base, forming a square. This will catch any frosting drips. Place a dollop of frosting in the center to “glue” your bottom layer of cake in place.
- Add the first cake layer, frost the top, then add the second layer and frost the entire cake. Carefully remove the parchment paper and chill the cake to allow the frosting to set, or serve right away.
Enjoy your delicious homemade chocolate cake!
