Classic No-Fail Chocolate Cake
This classic chocolate cake recipe is incredibly easy to make and consistently delicious, promising a moist and rich dessert every time. Perfect for any occasion, it's a go-to recipe for chocolate lovers.
Equipment
- Oven
- 9x13 inch baking pan
- 9-inch round cake pans
- Parchment paper
- Large mixing bowl
- Whisk
- Medium bowl
- Wooden skewer
- Wire rack
Ingredients
Dry Ingredients
- 1 ½ cups All-purpose flour
- 1 ½ cups Granulated sugar
- ¾ cup Unsweetened cocoa powder
- 1 ½ teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
Wet Ingredients
- 2 large Eggs
- 1 cup Milk whole or 2%
- ½ cup Vegetable oil
- 2 teaspoons Vanilla extract
Finishing Touch
- 1 cup Boiling water or hot strong coffee
Instructions
Preparation
- Preheat your oven to 350°F (175°C), then grease and flour a 9x13 inch baking pan, or line and grease two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until they are well combined.
Mixing and Baking
- In a separate medium bowl, whisk the eggs, milk, vegetable oil, and vanilla extract together until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients and mix them until they are just combined, being careful not to overmix.
- Carefully add the boiling water or hot coffee and mix until the batter is smooth; the batter will be thin, which is normal.
- Pour the batter evenly into your prepared pan(s) and bake for 30-35 minutes for a 9x13 inch pan, or 25-30 minutes for round pans, until a wooden skewer inserted into the center comes out clean.
Cooling
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely before frosting.
Notes
Ensure not to overmix the batter to keep the cake tender. The boiling water helps bloom the cocoa and creates a very moist cake. For an extra rich flavor, use hot strong coffee instead of boiling water.