A Cake for Everyone
This chocolate cake is my favorite. I have made it for birthdays and rainy days. It always brings a smile.
It is not fussy or difficult. You just mix it up and bake. The smell fills your whole house. Doesn’t that smell amazing? What is your favorite smell from the kitchen?
The Secret in the Batter
Now, the batter will look very thin. Do not worry. This is how it should be. The hot water makes it thin.
This matters because that thin batter makes a very moist cake. I learned this from my own grandma. I still laugh at that. I thought I had ruined it the first time. But it bakes up perfectly.
A Little Story for You
My grandson once tried to frost a warm cake. The frosting melted into a puddle. We had chocolate soup. It was a funny mess.
So please, let your cakes cool completely. This is a very important step. Patience makes the best cake. Have you ever had a kitchen mess turn into a happy memory?
Making the Fluffy Frosting
The frosting is simple. You mix butter and cocoa first. Then you add the sugar and milk. Mix it for a few minutes.
Keep mixing until it gets light and fluffy. This matters because the air you mix in makes it smooth. It spreads like a dream. Fun fact: The cocoa powder comes from a bean that grows on a tree!
Putting It All Together
Place one cake on a plate. Spread a thick layer of frosting. Be generous. Then add the second cake on top.
Now frost the top and all around the sides. There is no wrong way to do this. It is your cake. Do you like lots of frosting or just a little?
Why We Bake
This cake is more than a dessert. It is a way to show love. Sharing food connects us all.
That is the real reason we bake. It is not just about eating. It is about making a moment special. Who would you love to share a slice of this cake with?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Granulated Sugar | 2 cups (400g) | |
| All-Purpose Flour | 1 ¾ cup + 2 Tablespoons (235g) | |
| Unsweetened Cocoa Powder | 3/4 cup (64g) | For the cake |
| Baking Powder | 1 1/2 teaspoons | |
| Baking Soda | 1 1/2 teaspoons | |
| Salt | 1 teaspoon | |
| Eggs | 2 large | Room temperature |
| Buttermilk | 1 cup (227g) | |
| Oil | 1/2 cup (99g) | Vegetable or canola oil |
| Vanilla Extract | 2 teaspoons | |
| Boiling Water or Hot Coffee | 1 cup (237g) | Batter will be thin |
| Unsweetened Cocoa Powder | 2/3 cup (57g) | For the frosting |
| Melted Butter | 1/2 cup (113g) | |
| Powdered Sugar | 3 cups (360g) | |
| Milk | 1/3 cup (83g) | |
| Vanilla Extract | 1 teaspoon |
My Best Chocolate Cake, A Family Favorite
This is the chocolate cake my grandkids beg for. It is wonderfully simple and always turns out moist. I have made it for birthdays and rainy days alike. The secret is a little hot water. It makes the batter very thin. Do not worry, that is how it should be. The oven works its magic from there.
Step 1: First, get your oven warm and ready at 350°F. Grease two round pans and line them with paper. This little step saves so much trouble later. I once forgot the paper. What a sticky mess that was! Now I always keep it handy.
Step 2: In a big bowl, stir all your dry things together. That is the sugar, flour, and cocoa. Do not forget the baking powder and salt. Mixing them first is important. It makes sure every bite is perfect. My spoon makes a soft scraping sound. It is a happy kitchen sound.
Step 3: Now pour in the eggs, buttermilk, oil, and vanilla. Buttermilk makes the cake extra tender. Stir it all until it looks smooth and dark. (A hard-learned tip: if you have no buttermilk, use regular milk with a spoon of vinegar. Let it sit for five minutes. It works just as well!).
Step 4: Here is the fun part. Carefully stir in a cup of boiling water. The batter will become thin and shiny. This is what makes the cake so light. I still laugh at my first time. I was sure I had ruined it. But trust the recipe, it knows best.
Step 5: Pour the batter evenly into your waiting pans. Slide them into the oven. Your kitchen will start to smell amazing. Bake for about half an hour. To check if it is done, poke the center with a toothpick. What should the toothpick look like when it comes out? Share below!
Step 6: Let the cakes cool in the pans for a few minutes. Then flip them onto a rack. Patience is key here. Let them get completely cool before you even think about frosting. A warm cake will melt your frosting right off.
Step 7: For the frosting, mix the melted butter and cocoa. Then add the powdered sugar, milk, and vanilla. Now beat it for a few minutes. You want it to be fluffy and smooth. It is like spreading a chocolate cloud.
Step 8: Place one cake layer on a plate. Spread a thick layer of frosting on top. Gently set the second cake on it. Now frost the top and all around the sides. Do not worry if it is not perfectly smooth. That just shows it was made with love.
Cook Time: 30–35 minutes
Total Time: 1 hour
Yield: 12 slices
Category: Dessert, Cake
Three Fun Twists to Try
This cake is a wonderful blank canvas. Sometimes I like to play with the recipe. It is fun to make a new memory with a little change. Here are a few ideas my family enjoys. They are all so simple to do.
Peanut Butter Swirl: Drop spoonfuls of peanut butter on the batter before baking. Swirl it with a knife for a marbled look.
Mint Chocolate Chip: Add a teaspoon of peppermint extract to the frosting. Fold in some mini chocolate chips for a cool crunch.
Raspberry Surprise: Spread a thin layer of raspberry jam between the two cake layers. It is a sweet and tangy little secret.
Which one would you try first? Comment below!
Serving It Up With Style
A slice of this cake is a treat all on its own. But you can make it extra special. I love seeing a happy plate. It is all about the little details that bring a smile.
For serving, try a dollop of fresh whipped cream on the side. A few bright red strawberries look lovely, too. Or just a light dusting of powdered sugar. It looks like a gentle snowfall. For drinks, a cold glass of milk is the classic choice. For the grown-ups, a cup of hot coffee pairs beautifully. Which would you choose tonight?
Keeping Your Chocolate Cake Fresh
This cake stays moist for days. Just cover it tightly with plastic wrap. You can keep it on the counter.
For longer storage, freeze it. Wrap the whole cake or slices in plastic. Then place them in a freezer bag. I once forgot a slice in the freezer for a month. It tasted just as good when I found it.
Batch cooking saves so much time. You can make the frosting ahead. Store it in the fridge for up to a week. This matters because it makes a special dessert easy for busy days.
Have you ever tried storing it this way? Share below!
Chocolate Cake Troubleshooting
Is your cake too dry? You might have baked it a little too long. Check it a few minutes before the timer goes off.
I remember when my frosting was too runny. I had not let the butter cool after melting. Let it cool a bit before you mix. This matters because a good texture makes the cake feel special.
Is the cake sticking to the pan? Always use that parchment paper lining. It makes the cake come out perfectly every time. This simple step builds your confidence in the kitchen.
Which of these problems have you run into before?
Your Chocolate Cake Questions
Q: Can I make this gluten-free?
A: Yes! Use a gluten-free flour blend. Make sure it has xanthan gum in it.
Q: Can I make it ahead of time?
A: Absolutely. Bake the layers a day before. Frost it the next day.
Q: What if I don’t have buttermilk?
A: No problem. Mix one cup of milk with one tablespoon of lemon juice. Let it sit for five minutes.
Q: Can I make a smaller cake?
A: You can cut all the ingredients in half. Use one 8-inch pan. The baking time will be similar.
Q: Any other tips?
A: Use hot coffee instead of water. It makes the chocolate flavor even richer.
Which tip will you try first?
Bake With Love
I hope you love baking this cake as much as I do. It is a recipe full of happy memories for me. Sharing food is one of life’s greatest joys.
I would be so thrilled to see your creation. Your beautiful cake could inspire another baker. Please share a picture with all of us.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Best Chocolate Cake Recipe for Perfect Results
Description
This is the ultimate chocolate cake recipe for moist, rich, and perfectly fluffy results every time. Topped with a smooth and creamy chocolate frosting.
Ingredients
Instructions
- Preheat oven to 350°F (180°C). Line two 8-inch round baking pans with parchment paper and spray lightly with non-stick cooking spray. Set aside.
- Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add eggs, buttermilk, oil, and vanilla and mix until well combined.
- Stir in boiling water (or hot coffee). Batter will be thin.
- Pour batter into prepared pans.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let cakes cool in the pan for a few minutes then invert onto a cooling rack.
- Let the cakes cool completely before frosting.
- For the frosting, combine butter and cocoa powder.
- Add powdered sugar, milk, and vanilla extract.
- Mix for several minutes until smooth and fluffy.
- Place one cake layer on serving tray.
- Spread a generous amount of frosting on top.
- Add second cake layer.
- Frost top and sides of cake with remaining frosting.
- Cut and serve.
Notes
- For an extra moist cake, use hot coffee instead of boiling water. The coffee enhances the chocolate flavor without making the cake taste like coffee.