Description
A moist, rich chocolate cake with deep cocoa flavor and silky frosting, perfect for birthdays or desserts. Easy to make with pantry staples and no special skills required.
Ingredients
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 large eggs, room temperature
1 cup whole milk, room temperature
1/2 cup vegetable oil
2 teaspoons alcohol-free vanilla flavoring
1 cup hot water
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For the Chocolate Frosting:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup whole milk, plus 1 tablespoon if needed
1 teaspoon alcohol-free vanilla flavoring
1/4 teaspoon fine salt
Instructions
Preheat oven to 350°F. Grease two 9-inch round cake pans with parchment paper.
Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Add eggs, milk, vegetable oil, and vanilla flavoring. Mix on medium speed for 2 minutes, scraping sides halfway.
Stir in hot water until incorporated. Divide batter between prepared pans.
Bake for 32-35 minutes, or until a toothpick inserted in center comes out clean. Cool completely on wire racks.
In a large bowl, beat butter until creamy. Gradually add powdered sugar, then mix in cocoa powder and salt.
Add milk (and additional 1 tablespoon if needed) and vanilla. Frost cooled layers and assemble with offset spatula.
Notes
Use room temperature eggs and milk for optimal mixing.
Hot water creates a moist texture without over-wetting the batter.
Store in airtight container at room temperature for 2 days or refrigerate for up to 5 days.
For vegan version, substitute oil for melted coconut oil and use plant-based milk/butter.
- Prep Time: 15
- Cook Time: 32
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (of 12)
- Calories: 350
- Sugar: 38g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg