Name: Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 cups granulated sugar; 2 large eggs; 1 cup milk (or buttermilk); 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water or hot coffee; 1/2 cup unsalted butter, softened; 2 1/2 cups powdered sugar; 1/3 cup unsweetened cocoa powder; 1/4 cup milk or heavy cream; 1 tsp vanilla extract

Chocolate Cake is my go-to dessert when I want something rich, moist, and utterly indulgent. Whether it’s for a birthday, celebration, or a simple weeknight craving, this classic treat always delivers. With a deep cocoa flavor and a tender crumb, it’s the kind of cake that disappears fast—especially when I top it with a silky frosting or a dusting of powdered sugar.

Chocolate Cake

Why You’ll Love This Recipe

I love this recipe because it’s simple, reliable, and incredibly delicious. It uses basic pantry ingredients, comes together quickly, and bakes up into a moist, fluffy cake with intense chocolate flavor. I can dress it up with layers and frosting for a special occasion, or keep it simple with a single layer and a glaze. Either way, it’s the kind of cake that always gets compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Milk
Vegetable oil
Vanilla extract
Boiling water or hot coffee (for richness and moisture)

Optional frosting:

Butter
Powdered sugar
Cocoa powder
Milk or heavy cream
Vanilla extract

Directions

I preheat my oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or one 9×13-inch pan.
In a large bowl, I whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
I add the eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth.
I stir in the boiling water or hot coffee (the batter will be thin—this is what makes the cake moist).
I pour the batter into the prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
If I’m using frosting, I prepare it by beating the butter until creamy, then adding cocoa powder, powdered sugar, vanilla, and enough milk or cream to get the consistency I like. I spread it over the cooled cake and decorate as I like.

Servings and timing

This recipe makes about 12 servings. It takes me around 15 minutes to mix everything, and the baking time is 30 to 35 minutes. With cooling and optional frosting time, it’s ready to enjoy in just under 1.5 hours.

Variations

When I want to change things up, I add chocolate chips or chopped nuts to the batter. I’ve also used buttermilk instead of regular milk for a slightly tangier flavor and even richer texture. For a deeper chocolate flavor, I sometimes use Dutch-processed cocoa. If I’m feeling adventurous, I add a teaspoon of cinnamon or espresso powder to enhance the chocolate.

storage/reheating

I store the cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days (especially if it’s frosted with buttercream). To freeze, I wrap slices or whole layers tightly in plastic wrap and foil and freeze for up to 2 months. I let frozen cake thaw at room temperature. To reheat a slice, I microwave it for about 10–15 seconds for that just-baked feel.

FAQs

Can I make this cake in one bowl?

Yes, I often mix everything in one large bowl to keep things simple. Just combine dry ingredients first, then add the wet ones.

What makes this chocolate cake so moist?

The hot water (or coffee) and oil keep the batter light and moist. I never skip that step—it makes a big difference.

Can I use a different pan size?

Yes, I’ve baked this in round, square, bundt, and cupcake pans. I just adjust the baking time depending on the pan size and depth.

Is coffee necessary?

Not at all, but I like how coffee deepens the chocolate flavor without making it taste like coffee. Boiling water works just as well if I prefer to skip it.

Can I make this dairy-free?

Yes, I substitute plant-based milk and use dairy-free frosting options. It still turns out rich and chocolatey.

Conclusion

This Chocolate Cake is everything I want in a homemade dessert—simple, satisfying, and absolutely delicious. It’s easy to make, easy to love, and versatile enough for any occasion. Whether I’m baking for guests or just treating myself, this cake always hits the spot.