Chocolate Cake Using Cake Flour

Why You’ll Love This Recipe

This chocolate cake made with cake flour delivers a remarkably soft, delicate crumb that rivals your favorite bakery’s signature slice. Cake flour has a lower protein content than all-purpose flour, which means your cake stays tender, moist, and beautifully light instead of dense. I have baked this recipe using both regular milk and almond milk, and the results were equally impressive. If you enjoy a chocolate cake that tastes rich yet feels airy, this version is your new go-to. Whether you are preparing a birthday dessert, a casual weekend treat, or a celebration-worthy masterpiece, this chocolate cake provides dependable results every time. Its balanced cocoa flavor pairs perfectly with any frosting, from classic buttercream to whipped ganache, making it a versatile base for countless variations.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake flour
Cake flour creates the soft, velvety texture that defines this recipe. Because it contains less gluten-forming protein, the cake rises evenly and stays incredibly tender.

Unsweetened cocoa powder
This brings deep chocolate flavor. I recommend using natural cocoa powder for a classic profile, though Dutch-processed yields a smoother, darker result.

Granulated sugar
Sugar sweetens the cake while also contributing moisture and helping the crumb stay soft.

Baking powder and baking soda
These leavening agents work together to create lift, ensuring the cake stays airy instead of heavy.

Salt
A small amount of salt balances sweetness and enhances the overall chocolate flavor.

Eggs
Eggs add structure, richness, and moisture, helping the cake achieve a consistent rise.

Milk
You may use whole milk or a dairy alternative; I tested almond milk and found it worked beautifully, maintaining the cake’s tenderness.

Vegetable oil
Oil keeps the crumb moist for days and prevents the cake from drying out.

Vanilla extract
A little vanilla smooths out the chocolate flavor and adds aromatic depth.

Boiling water or hot coffee
Pouring hot liquid into the batter intensifies the cocoa and helps create a beautifully fluid batter that bakes into a moist cake.

Directions

Begin by preheating your oven to 350°F and preparing two round cake pans by greasing them lightly and lining the bases with parchment. Combine the dry ingredients—cake flour, cocoa powder, sugar, baking powder, baking soda, and salt—in a large bowl. In a separate bowl, whisk together the eggs, milk, oil, and vanilla until smooth. Gently incorporate the wet ingredients into the dry mixture, stirring only until the batter is cohesive. The mixture will be thick at this stage. Carefully pour in the boiling water or hot coffee, mixing until the batter becomes thin and glossy. This step ensures exceptional moisture in the finished cake.

Divide the batter evenly between the prepared pans and bake for approximately 28–32 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool in their pans for ten minutes before moving them to a wire rack to cool completely. Once cooled, frost as desired. This method ensures the layers stay moist and easy to handle while maintaining a delicate crumb.

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.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields one two-layer cake that serves 10–12 people. Preparation takes about 20 minutes, while baking requires 28–32 minutes. Cooling and frosting will add an additional 45 minutes, depending on your method.

Storage/reheating

Store the cake tightly covered at room temperature for up to two days or refrigerate for up to five days. For longer storage, wrap individual slices in plastic and freeze for up to three months. To serve, thaw slices at room temperature. If you prefer a warm bite, microwave for ten to fifteen seconds to soften the crumb without melting the frosting excessively.

Variations and Customizations

Mocha Chocolate Cake
Replace the boiling water with strong brewed coffee for a subtle café undertone.

Dark Chocolate Cake
Use Dutch-processed cocoa for deeper flavour and a slightly denser crumb.

Gluten-Light Version
Swap a portion of the cake flour with a high-quality gluten-free blend; the tenderness remains remarkably similar.

Filled Celebration Cake
Add a layer of raspberry jam, chocolate mousse, or whipped ganache between the cake layers.

Milk Alternatives
Almond, oat, or soy milk each work wonderfully and maintain moisture.

Frosting Flexibility
Pair with cream cheese frosting, chocolate buttercream, or even a silky meringue frosting.

Sheet Cake Option
Bake the batter in a 9×13-inch pan, adjusting the bake time to approximately 35 minutes.

Extra Moist Version
Add two tablespoons of sour cream or Greek yoghurt to the wet ingredients for added richness.

Spiced Chocolate Cake
Incorporate cinnamon or a hint of cayenne for warmth and complexity.

Holiday Twist
Stir in peppermint extract or crushed candy canes for a festive finish.

FAQs

How does cake flour affect the texture?

Cake flour creates a lighter, softer crumb compared to all-purpose flour.

Can I substitute all-purpose flour?

You may, but the cake will be slightly denser. Use a measured conversion if needed.

Does almond milk work in this recipe?

Yes, almond milk performs well and yields a tender cake.

Why add boiling water or hot coffee?

Hot liquid intensifies the cocoa flavour and thins the batter for improved moisture.

Should I use natural or Dutch-processed cocoa?

Either works; natural offers classic flavour, while Dutch gives deeper colour.

Can I make this into cupcakes?

Yes. Bake at the same temperature for about 18–20 minutes.

Why did my cake sink?

Overmixing, expired leavening, or underbaking can cause sinking.

How do I keep the cake moist?

Use oil, avoid overbaking, and store the cake properly.

Can I freeze the cake layers?

Yes, wrap them tightly and freeze for up to three months.

What frosting pairs best?

Chocolate, vanilla, cream cheese, or ganache all complement this cake beautifully.

Conclusion

This chocolate cake made with cake flour is the ideal balance of tenderness, richness, and reliability. The use of cake flour guarantees a soft, bakery-quality crumb, while the combination of cocoa, hot liquid, and oil keeps each slice moist and flavourful. With countless ways to customise it and simple steps for success, this recipe suits both beginners and seasoned bakers. Whether you prepare it for a celebration or simply to enjoy a homemade treat, this cake delivers exceptional results every time.

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