Homemade Chocolate Cake

Why You’ll Love This Recipe

This recipe is a crowd-pleaser for several reasons. First, it’s a simple and straightforward chocolate cake that’s both easy to make and incredibly satisfying to eat. The cake itself is wonderfully moist and fluffy, thanks to the perfect balance of ingredients like cocoa powder, baking soda, and milk. Plus, the rich homemade chocolate frosting takes this cake to the next level, providing a creamy, velvety finish that’s simply irresistible. Whether you’re a seasoned baker or a beginner, this recipe will make you feel like a pro in the kitchen!

Ingredients

Cake:

• 2 cups all-purpose flour

• 2 cups sugar

• ¾ cup cocoa powder

• 2 teaspoon baking powder

• 1 ½ teaspoon baking soda

• 1 teaspoon salt

• 1 cup milk

• ½ cup oil

• 2 eggs

• 2 teaspoon vanilla extract

• 1 cup boiling water

Chocolate Frosting:

• ½ cup butter, softened

• ½ cup cocoa powder

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

• 1 pinch salt

• 6-8 tablespoon milk

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Line two 9" round cake pans with parchment paper and spray with non-stick spray.

2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add the milk, oil, eggs, and vanilla to the dry ingredients. Whisk until smooth and well-combined. Then, carefully stir in the boiling water, mixing until the batter is smooth.

4. Divide the batter evenly between the two prepared pans.

5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

6. Let the cakes cool in the pans for 10 minutes before transferring them onto a cooling rack. Allow them to cool completely before frosting.

7. To make the frosting, beat together the softened butter, cocoa powder, powdered sugar, vanilla, and salt. Gradually add milk, 1 tablespoon at a time, until you reach a spreadable consistency.

8. Place one layer of the cooled cake on a cake stand or serving tray. Spread about a cup of frosting on top. Place the second layer on top and frost the top and sides of the cake.

9. Serve immediately or cover and let sit overnight.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

• Servings: 8-10 slices, depending on portion size.

Variations

• Add-ins: For extra flavor and texture, add chocolate chips, nuts, or even a layer of fruit jam between the cake layers.

• Frosting Options: You can substitute the chocolate frosting with a cream cheese frosting or even a whipped cream topping for a lighter version.

• Cake Flavors: Try experimenting with different flavors by swapping some cocoa powder for other flavorings like coffee or spices such as cinnamon or cardamom.

• Gluten-Free: You can replace the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, store it in the refrigerator for up to a week.

• Freezing: You can freeze the cake layers (without frosting) for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw them in the refrigerator before frosting and serving.

• Reheating: If the cake is refrigerated, warm individual slices in the microwave for about 15-20 seconds to bring back some of its moistness.

FAQs

1. Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance and store it covered at room temperature. It actually gets better as it sits, allowing the flavors to meld.

2. Can I use a different type of flour?

Yes, you can use a gluten-free flour blend if you need to make the cake gluten-free. Just ensure the blend you choose is suitable for baking.

3. How can I make the cake even more chocolatey?

For an extra rich chocolate flavor, you can add some melted chocolate to the batter or mix in a tablespoon of espresso powder, which enhances the chocolate flavor.

4. Can I use a store-bought frosting?

Yes, store-bought frosting works in a pinch, though the homemade frosting offers a richer and creamier texture that complements the cake perfectly.

5. How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. Be careful not to overbake, as this can make the cake dry.

6. Can I make the frosting ahead of time?

Yes, you can prepare the frosting a day or two ahead and store it in the refrigerator. Just bring it to room temperature and give it a good stir before using.

7. How do I get smooth frosting on my cake?

For a smooth frosting finish, ensure your frosting is at the right consistency—spreadable but not too thin. Using an offset spatula can help achieve a smooth, even coat.

8. What size cake pans should I use?

This recipe is designed for two 9-inch round cake pans. If you use a different size, adjust the baking time accordingly.

9. Can I make this into cupcakes?

Yes, you can turn this cake recipe into cupcakes. Bake at 350°F (175°C) for about 18-20 minutes, or until a toothpick comes out clean.

10. Can I substitute the oil with butter?

Yes, you can substitute oil with an equal amount of melted butter if you prefer, though the texture may be slightly different.

Conclusion

This homemade chocolate cake is a timeless treat that delivers on both flavor and texture. The combination of a rich, moist cake and a creamy chocolate frosting makes it a must-try for any chocolate lover. Whether you’re baking for a special occasion or simply indulging your sweet tooth, this cake is sure to be a hit with everyone. Give it a try, and prepare to be amazed at how simple ingredients come together to create something so delicious!

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