Classic Chocolate Cake
Classic Chocolate Cake
Ingredients
For the Chocolate Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 3 cups confectioners' sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and granulated sugar. Make sure there are no lumps.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the large eggs, whole milk, vegetable oil, and vanilla extract until well combined.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer (or by hand) until just combined. Do not overmix.
⏱️ 2 min
- 5
Carefully stir in the boiling water. The batter will be thin, which is normal for this recipe.
⏱️ 2 min
- 6
Divide the batter evenly between the two prepared cake pans.
⏱️ 1 min
- 7
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Be careful not to overbake.
⏱️ 30 min•🌡️ 350
- 8
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This passive cooling time is crucial before frosting.
⏱️ 15 min
- 9
While the cakes are cooling, prepare the chocolate buttercream frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until light and fluffy.
⏱️ 3 min
- 10
Gradually add the unsweetened cocoa powder and confectioners' sugar to the butter, alternating with the whole milk and vanilla extract. Beat until smooth and creamy. Add the salt and mix briefly.
⏱️ 4 min
- 11
Once the cakes are completely cool, frost them with the prepared chocolate buttercream frosting. You can stack the layers with frosting in between, then frost the top and sides.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chocolate Cake
For the Chocolate Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 3 cups confectioners' sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and granulated sugar. Make sure there are no lumps.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the large eggs, whole milk, vegetable oil, and vanilla extract until well combined.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer (or by hand) until just combined. Do not overmix.
⏱️ 2 min - 5
Carefully stir in the boiling water. The batter will be thin, which is normal for this recipe.
⏱️ 2 min - 6
Divide the batter evenly between the two prepared cake pans.
⏱️ 1 min - 7
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Be careful not to overbake.
⏱️ 30 min•🌡️ 350 - 8
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This passive cooling time is crucial before frosting.
⏱️ 15 min - 9
While the cakes are cooling, prepare the chocolate buttercream frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until light and fluffy.
⏱️ 3 min - 10
Gradually add the unsweetened cocoa powder and confectioners' sugar to the butter, alternating with the whole milk and vanilla extract. Beat until smooth and creamy. Add the salt and mix briefly.
⏱️ 4 min - 11
Once the cakes are completely cool, frost them with the prepared chocolate buttercream frosting. You can stack the layers with frosting in between, then frost the top and sides.
⏱️ 5 min