Why You’ll Love This Recipe
This Chocolate Cake Recipe is a timeless classic that delivers deep chocolate flavor, a moist crumb, and a tender texture every single time. It is the kind of cake that works for birthdays, celebrations, or simple weekend baking when you want a reliable dessert that never disappoints. I have tested this recipe repeatedly to ensure it stays soft for days without drying out, even after refrigeration. The balance of cocoa, sugar, and moisture creates a cake that is rich but not heavy, making it perfect for layering, frosting, or serving on its own. Whether you are an experienced baker or just starting out, this recipe is straightforward and forgiving. It pairs beautifully with chocolate frosting, ganache, or even a dusting of powdered sugar. If you are looking for a go-to chocolate cake that delivers consistent results, this recipe is an essential addition to your baking collection.
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Chocolate Cake Recipe (Rich, Moist, and Classic)
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Chocolate Cake is a rich, moist, and classic dessert made with cocoa powder and simple pantry ingredients, perfect for birthdays, celebrations, or everyday indulgence.
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 hot water or brewed coffee
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until smooth.
- Slowly stir in hot water or coffee until the batter is well combined and 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 turn out onto wire racks to cool completely.
- Frost as desired and serve.
Notes
- Using coffee enhances the chocolate flavor without tasting like coffee.
- Do not overmix the batter.
- This cake pairs well with chocolate or vanilla frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
All-purpose flour provides the structure for the cake while keeping the crumb soft and tender.
Cocoa Powder
Unsweetened cocoa powder delivers rich chocolate flavor and defines the cake’s depth and color.
Baking Powder
Baking powder helps the cake rise evenly and keeps the texture light.
Baking Soda
Baking soda reacts with acidic ingredients to enhance lift and softness.
Salt
Salt balances sweetness and enhances the chocolate flavor.
Granulated Sugar
Sugar sweetens the cake and contributes to moisture and tenderness.
Eggs
Eggs provide structure, richness, and stability to the batter.
Milk
Milk adds moisture and helps create a smooth, pourable batter.
Vegetable Oil
Oil ensures the cake stays moist even after cooling and storage.
Vanilla Extract
Vanilla rounds out the chocolate flavor and adds warmth.
Hot Water or Coffee
Hot liquid blooms the cocoa powder, intensifying the chocolate flavor without making the cake bitter.
Directions
Preheat your oven to 175°C (350°F). Grease and line two round cake pans with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix sugar, eggs, milk, oil, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Pour in the hot water or coffee and stir gently until the batter is smooth. The batter will be thin, which is normal.
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 10 to 12 people.
Preparation time: 15 minutes
Baking time: 30–35 minutes
Cooling time: 30 minutes
Total time: approximately 1 hour 20 minutes
Storage/reheating
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring slices to room temperature before serving. Reheating is not recommended.
Variations and Customizations
This chocolate cake is very versatile. You can frost it with chocolate buttercream, cream cheese frosting, or ganache. I often use a simple chocolate ganache when I want a more intense chocolate finish.
For a darker, richer cake, replace part of the milk with brewed coffee. This enhances chocolate flavor without adding coffee taste.
You can also bake this batter in a 9×13-inch pan for a sheet cake or divide it into cupcake liners, adjusting baking time accordingly.
For added texture, fold chocolate chips into the batter just before baking.
Nutrition and Dietary Info
Approximate nutrition per serving:
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 6 g |
| Carbs | 60 g |
| Fat | 20 g |
| Saturated Fat | 4 g |
| Fiber | 3 g |
| Sugar | 42 g |
| Sodium | 320 mg |
Expert Tips & Customizations
Do Not Overmix
Overmixing can make the cake dense.
Use Hot Liquid
This helps bloom the cocoa powder fully.
Line the Pans
Parchment ensures clean release.
Cool Completely
Warm cake will cause frosting to melt.
Measure Accurately
Accurate measurements ensure consistent results.
FAQs
Can I make this cake ahead of time?
Yes, bake the layers a day ahead and frost before serving.
Can I freeze chocolate cake?
Yes, unfrosted layers freeze well for up to 2 months.
Why is my batter thin?
This is normal and results in a moist cake.
Can I use butter instead of oil?
Oil is recommended for moisture, but melted butter can be used with slightly different texture.
Can I make cupcakes with this recipe?
Yes, bake at the same temperature for 18 to 22 minutes.
What frosting pairs best with this cake?
Chocolate buttercream, ganache, or vanilla frosting all work well.
Conclusion
This Chocolate Cake Recipe is a dependable, classic dessert that delivers rich flavor and moist texture with minimal effort. Perfect for celebrations or everyday baking, it is a recipe you can rely on time and time again. Once you try it, this cake is sure to become your go-to chocolate dessert for any occasion.
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