Can I make this cake gluten-free?

Yes, you absolutely can! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The rest of the recipe should work beautifully. Just keep an eye on the baking time, as gluten-free flours can sometimes bake a little differently.

What kind of cocoa powder should I use?

For a deep, dark chocolate flavor and color, I recommend using Dutch-processed cocoa powder. If you prefer a slightly brighter, fruitier chocolate taste, natural unsweetened cocoa powder works wonderfully too. Both will yield a delicious Easy Chocolate Cake !

My cake batter is very thin, is that normal?

Yes, it's perfectly normal, and actually a sign you're on the right track! The addition of boiling water makes the batter quite thin, but this is key to achieving that incredibly moist and tender crumb that we all love in this Easy Chocolate Cake . Don't worry, it bakes up beautifully.

Can I make this cake in advance?

Absolutely! This Easy Chocolate Cake is fantastic for making ahead. You can bake the cake layers up to 2 days in advance, wrap them tightly, and store them at room temperature. Frost the cake the day you plan to serve it, or even the day before. The flavors actually deepen overnight!

What if my frosting is too stiff or too runny?

No problem at all! If your frosting is too stiff, add milk (or heavy cream) one tablespoon at a time, beating after each addition, until it reaches your desired consistency. If it's too runny, gradually add more sifted powdered sugar until it thickens up. Temperature can also affect consistency, so if it's too warm, chill it briefly.

Easy Chocolate Cake: Your New Go-To Recipe!

Description

Whip up incredibly moist and rich Easy Chocolate Cake with simple ingredients. This foolproof recipe yields a decadent dessert perfect for any occasion, topped with a dreamy chocolate buttercream frosting. It’s so easy, you’ll want to make it every week!

Ingredients

Scale

1 ¾ cups (220g) all-purpose flour
1 ¾ cups (350g) granulated sugar
¾ cup (65g) unsweetened cocoa powder (Dutch-processed or natural)
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, at room temperature
1 cup (240ml) milk (whole milk or buttermilk)
½ cup (120ml) vegetable oil
1 tablespoon vanilla extract
1 cup (240ml) boiling water (or hot strong coffee)
For the Frosting:
1 cup (226g) unsalted butter, softened
3 ½ cups (420g) powdered sugar, sifted
¾ cup (65g) unsweetened cocoa powder, sifted
½ cup (120ml) milk (or heavy cream)
1 teaspoon vanilla extract
Pinch of salt (optional)

Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
Combine Dry Ingredients: In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
Add Boiling Water: Carefully pour in the boiling water (or hot coffee) into the batter. Mix on low speed until just combined. The batter will be very thin.
Bake: Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool: Let cakes cool in pans on a wire rack for 10-15 minutes, then invert onto the rack to cool completely.
Make Frosting (Cream Butter): In a large mixing bowl, beat softened butter until light and fluffy, 2-3 minutes.
Add Frosting Dry Ingredients: Gradually add sifted powdered sugar and cocoa powder to the butter, mixing on low, then medium speed until well combined.
Finish Frosting: Pour in milk and vanilla extract. Add a pinch of salt. Beat on high speed for 2-3 minutes until light and fluffy.
Assemble: Level cake layers if needed. Place one cooled cake layer on a serving plate, spread with 1/3 of the frosting. Place the second layer on top and use remaining frosting to cover the top and sides of the cake.
Chill & Serve: Chill frosted cake in the refrigerator for at least 30 minutes before serving for best results. Slice and enjoy!

Notes

Using hot coffee instead of boiling water will deepen the chocolate flavor beautifully.
Ensure all cold ingredients like eggs and milk are at room temperature for a smoother, more uniform batter.
Don’t overmix the batter once the wet ingredients are added, especially after the boiling water, to keep the cake tender.
Sifting cocoa powder and powdered sugar is essential for a lump-free frosting.
Adjust frosting consistency with more milk or powdered sugar as needed.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 55g
Sodium: 320mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

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