A deliciously appealing 16:9 hero shot of a perfectly baked and frosted chocolate cake, elegantly presented on a minimalist white plate, with fresh herbs subtly visible in the soft background. The marble countertops and a corner of the wooden cutting board are visible, illuminated by natural morning light, creating warm tones and soft shadows. The cake should look moist and rich, with generous chocolate frosting and a tidy presentation.

How to Make Chocolate Cake: My Go-To Easy Recipe

ByMaya
Jump to Recipe
How to Make Chocolate Cake A 3:4 shot showing chocolate cake batter, rich and dark, being poured from a ceramic bowl into a greased and floured round cake pan on the wooden cutting board. The marble countertops are clean, and natural morning light highlights the smooth texture of the batter. Fresh herbs are in the softly blurred background, and soft shadows enhance the warm tones.

How to Make Chocolate Cake

My baking journey, especially when it comes to the divine challenge of How to Make Chocolate Cake, began years ago with a rather infamous incident. I vividly recall attempting to bake one for my dad’s birthday, only for it to emerge from the oven drier than the Sahara desert – oh, the humbling memories!

Thank you for reading this post, don't forget to subscribe!

That early culinary misadventure sparked a delicious mission to perfect the art of chocolate cake. After countless kitchen experiments, many valuable ‘fails,’ and glorious successes, I’m absolutely thrilled to finally share my absolute go-to recipe – the one that consistently delivers a moist, rich, and intensely chocolatey crumb every single time, much like the fantastic techniques you might find discussed generally on how to make chocolate cake guides.

This isn’t just a recipe; it’s the culmination of all those adventures, a whole lot of love, and a newfound appreciation for precision – especially when you learn tips like measuring flour without a scale which can make all the difference! It’s the kind of chocolate cake that feels like a warm, comforting hug, perfect for any special occasion or simply to brighten a Tuesday, so get ready to bake some real magic with me!

How to Make Chocolate Cake: My Go-To Easy Recipe
Pin
Print

How to Make Chocolate Cake: My Go-To Easy Recipe

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This easy homemade chocolate cake is incredibly moist, rich, and deeply chocolatey. It’s my absolute favorite, perfect for beginners and seasoned bakers alike, promising a delicious outcome every time!

Ingredients

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 3/4 cup unsweetened cocoa powder

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup hot strong brewed coffee (or hot water)

Directions

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch rectangular pan.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps.
  • Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, until smooth and well combined.
  • Carefully pour in the hot coffee (or hot water) into the batter. This will thin the batter significantly – don’t worry, it’s supposed to be very liquidy! Stir until just combined. The batter will be thin.
  • Divide the batter evenly between the prepared cake pans.
  • Bake for 30-35 minutes for round pans, or 35-40 minutes for a 9×13 inch pan, or until a wooden skewer inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
  • Once completely cool, frost your chocolate cake with your favorite frosting. My personal pick is a classic chocolate buttercream!

Notes

    • The Buttermilk Secret: If you don’t have buttermilk on hand, don’t fret! Just add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill it up to the 1-cup line with regular milk. Let it sit for 5 minutes until it curdles slightly. This little trick works wonders for moisture and tenderness!
    • Coffee is Key (But Optional!): Don’t skip the hot coffee if you can help it! It truly deepens the chocolate flavor without making the cake taste like coffee. If you’re not a coffee person or don’t have any, hot water works just fine, but the coffee really makes this chocolate cake sing.
    • Don’t Overmix: When adding the wet ingredients to the dry, and especially when adding the hot coffee, mix only until just combined. Overmixing can develop the gluten too much, leading to a tougher, less tender chocolate cake. We want fluffy and moist!

Similar Posts