Why You’ll Love This Recipe
A classic chocolate cake never goes out of style. Rich, moist, and deeply chocolaty, this timeless dessert is perfect for birthdays, celebrations, or simply indulging a sweet craving. Unlike overly complicated desserts, this cake is straightforward yet delivers bakery-quality results every time. The tender crumb, enhanced with cocoa and balanced with just the right amount of sweetness, pairs beautifully with creamy frosting. Whether you enjoy it layered with chocolate buttercream, topped with ganache, or finished with a simple dusting of powdered sugar, this cake adapts to any occasion. It’s a crowd-pleaser that appeals to both kids and adults alike. With simple pantry ingredients and an easy-to-follow method, this recipe guarantees success even for beginner bakers. Elegant enough for special events yet simple enough for everyday baking, this classic chocolate cake is the kind of recipe you’ll return to again and again for years to come.
Classic Chocolate Cake – Rich, Moist & Timeless
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich, moist, and timeless chocolate cake layered with creamy chocolate frosting, perfect for birthdays, celebrations, or any chocolate lover’s craving.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water or hot coffee
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/2 cup heavy cream
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for 2 minutes.
- Stir in boiling water or coffee (batter will be thin).
- Pour batter evenly into prepared pans.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
- For frosting: Beat butter until creamy. Gradually add powdered sugar and cocoa powder.
- Mix in cream and vanilla until smooth and fluffy.
- Frost cooled cake layers and garnish as desired.
Notes
- Hot coffee enhances chocolate flavor, but water works too.
- Make sure cakes are completely cooled before frosting.
- This cake can be made ahead and stored in the fridge for up to 3 days.
- 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 creates the structure of the cake while ensuring a tender crumb.
Cocoa powder provides the deep chocolate flavor and rich color.
Granulated sugar sweetens the cake and balances the slight bitterness of cocoa.
Baking powder and baking soda help the cake rise, making it fluffy and light.
Salt enhances the chocolate flavor and prevents the cake from tasting flat.
Eggs add structure and moisture, helping bind the ingredients together.
Milk keeps the cake moist and ensures a smooth, consistent batter.
Vegetable oil contributes to a soft, tender crumb that stays moist longer than butter-based cakes.
Boiling water or hot coffee intensifies the chocolate flavor and keeps the batter light.
Vanilla extract adds warmth and enhances the overall richness.
Buttercream frosting or ganache completes the cake, providing creamy sweetness that complements the moist sponge.
Directions
Start by preheating your oven and greasing two round cake pans. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk eggs, milk, oil, and vanilla until smooth. Gradually add the wet mixture to the dry ingredients, mixing until just combined. Finally, stir in boiling water or hot coffee to thin the batter—don’t worry, it will be runny, but that’s the secret to a moist cake.
Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
For assembly, spread frosting or ganache on one cake layer, stack the second layer on top, and cover the entire cake with the remaining frosting. Smooth the surface with a spatula for a polished finish. Decorate with chocolate shavings, sprinkles, or berries, depending on the occasion. Slice and serve.
Servings and timing
This recipe makes about 10–12 servings. Preparation takes 20 minutes, baking requires 30–35 minutes, and cooling plus frosting takes an additional 45 minutes. Overall, the cake is ready in about 1 hour and 40 minutes.
Storage/reheating
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For best flavor, allow refrigerated slices to come to room temperature before serving. The cake can also be frozen (well wrapped) for up to 2 months; thaw overnight before enjoying.
Variations and Customizations
Layered Celebration Cake
Add an extra layer for a taller, more dramatic centerpiece.
Fruity Chocolate Cake
Incorporate raspberry or cherry jam between layers for a fruity contrast.
Nutty Crunch
Mix chopped hazelnuts, almonds, or walnuts into the frosting for added texture.
Mocha Cake
Use hot coffee instead of water to enhance the chocolate with a subtle coffee flavor.
Gluten-Free Option
Replace the flour with a gluten-free all-purpose blend.
Vegan Chocolate Cake
Use plant-based milk, oil, and egg substitutes for a vegan version.
White Chocolate Frosting
Pair the dark sponge with a creamy white chocolate frosting for contrast.
Caramel Drizzle
Top with salted caramel sauce for an indulgent twist.
Mini Cakes
Bake in cupcake tins for individual portions.
Holiday Style
Dust with powdered sugar and top with fresh cranberries for a festive look.
FAQs
Can I use Dutch-processed cocoa powder?
Yes, but reduce the baking soda slightly to balance acidity.
How do I keep the cake moist?
Avoid overbaking and use oil instead of butter for extra moisture.
Can I make this cake ahead of time?
Yes, bake the layers a day ahead and frost before serving.
What frosting pairs best with chocolate cake?
Chocolate buttercream, cream cheese frosting, or ganache work beautifully.
Can I bake this as a sheet cake?
Yes, bake in a 9×13-inch pan instead of round pans.
Can I substitute coffee for water?
Yes, coffee intensifies the chocolate flavor without tasting like coffee.
How do I prevent the cake from sticking to pans?
Grease and line pans with parchment paper for easy release.
Can I make cupcakes with this batter?
Yes, reduce baking time to about 18–20 minutes.
How do I store frosted cake?
Keep covered in an airtight container to prevent drying out.
What’s the difference between chocolate fudge cake and classic chocolate cake?
Fudge cake is denser and richer, while classic chocolate cake is lighter with a tender crumb.
Conclusion
Classic chocolate cake is a dessert that never fails to impress. With its moist, rich layers and smooth frosting, it delivers timeless flavor and elegance perfect for any occasion. Versatile enough for birthdays, holidays, or everyday indulgence, this cake is a recipe every baker should keep in their collection. Once you master this classic, you’ll find endless opportunities to customize and enjoy it.
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