A timeless, moist, and easy-to-make chocolate layer cake, perfect for celebrations or any time you crave a rich chocolate indulgence.
Why You’ll Love This Recipe
This classic chocolate cake delivers moist, tender layers with deep chocolate flavor and simple preparation. You only need staple pantry ingredients and a standard pan setup, yet the result rivals any bakery. Ideal for family gatherings, birthdays, or weekend treats—with plenty of room for variations and frosting choices.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 ¾ cups (220 g) all‑purpose flour
2 cups (400 g) granulated sugar
¾ cup (75 g) unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup (240 ml) milk
½ cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) boiling water
directions
Preheat and prepare pans.
Preheat oven to 350 °F (180 °C). Grease and flour two 9‑inch round cake pans.
Mix dry ingredients.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Combine wet ingredients.
Add eggs, milk, oil, and vanilla extract. Beat at medium speed until the batter is well combined.
Incorporate boiling water.
Carefully stir in the boiling water. The batter will be thin—that’s correct and ensures moistness.
Bake the cakes.
Divide batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool.
Allow cakes to cool in the pans for 10 minutes. Remove and transfer to wire racks to cool completely before frosting.
Servings and timing
Servings: About 24 servings (as a two-layer 9‑inch cake)
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Preparation time: ~20 minutes
Cooking time: 30 minutes
Additional cooling time: ~10 minutes
Total time: ~1 hour
Variations
Enhanced flavor: Substitute boiling water with hot coffee or add espresso powder for deeper chocolate richness
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Alternative frostings: Try chocolate buttercream, cream cheese frosting, or ganache as suggested by Allrecipes and Better Homes & Gardens
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Health-conscious tweaks: Use half whole-wheat and half all-purpose flour, or substitute milk with buttermilk for tender crumb.
Gluten-free: Use certified gluten-free flour blends, following the flour substitution insights from Add a Pinch
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Single-pan option: Bake the same batter in a 9×13 pan; adjust time as needed (usually 35–40 minutes).
storage/reheating
Storing:
Frosted cake stays fresh at room temperature (covered) for up to 5 days with buttercream, or refrigerate within 2 hours if using cream cheese frosting
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Freezing instructions:
Freeze unfrosted cake layers by wrapping tightly in plastic and foil. Store for up to 3 months. Thaw in the fridge overnight before frosting
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Reheating:
Serve slices at room temperature. If cold from fridgements, let rest 30 minutes before serving.
FAQs
1. Can I use hot coffee instead of boiling water?
Yes. Using hot coffee—or adding espresso powder—enhances the chocolate flavor
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2. How do I know when it’s done baking?
A toothpick or skewer inserted into the center should come out clean or with a few moist crumbs.
3. Can I halve the recipe?
Yes. For a single 9‑inch layer, halve all ingredients and reduce baking time to around 25–30 minutes.
4. What if I don’t have two pans?
Bake in one pan; then slice in half once cooled. Baking time may increase by ~5–10 minutes.
5. Can I substitute oil with butter?
Yes. Swap vegetable oil for melted butter at a 1:1 ratio; it adds flavor and creates a slightly denser texture.
6. Is this cake gluten‑free adaptable?
Yes. Use a gluten-free all-purpose flour blend; results will depend on the specific blend used.
7. How do I prevent the cake from drying out?
Ensure not to overbake. Keep batter thin with boiling water, and store the cake properly once cooled.
8. Can I make cupcakes with this recipe?
Yes. Fill cupcake liners about two-thirds full. Bake at 350 °F for approximately 18–22 minutes, or until a toothpick comes out clean .
9. What temperature should ingredients be?
Room temperature eggs and milk help the batter blend smoothly and rise evenly.
10. Why is the batter so thin?
That’s normal. The hot water hydrates cocoa and creates moisture—essential for a tender, moist cake
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Conclusion
This classic chocolate cake is deceptively simple yet irresistibly rich and moist—a reliable go-to for any chocolate craving. With its adaptable recipe and flexible frosting options, it suits any occasion. Enjoy crafting this timeless dessert for friends and family.
[tasty-recipe id=”19727″]