This easy chocolate cake recipe is rich, moist, and incredibly delicious, making it the perfect dessert for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just craving something sweet, this cake will quickly become a family favorite.

Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples that are easy to find.
Quick and Easy: Minimal prep time with straightforward steps.
Versatile: Perfect for customizing with your favorite frostings or toppings.
Crowd-Pleaser: Loved by kids and adults alike.
Moist and Rich: Offers a bakery-quality texture and flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Cocoa powder
Baking powder
Baking soda
Salt
Eggs
Milk
Vegetable oil
Vanilla extract
Boiling water

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix the dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Combine the wet ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until smooth.
Add boiling water: Gradually stir in the boiling water. The batter will be thin, but this is normal.
Bake: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frost and serve: Frost with your favorite frosting, slice, and enjoy!

Servings and Timing

Servings: 12 slices
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Frosting Options: Use buttercream, cream cheese frosting, or a simple ganache.
Add-ins: Mix in chocolate chips or nuts for extra texture.
Dietary Adjustments: Swap regular milk for almond or oat milk for a dairy-free option.
Shape It Up: Use a bundt pan, loaf pan, or cupcake molds for different presentations.
Flavor Twist: Add a teaspoon of espresso powder or orange zest for a unique flavor profile.

Storage/Reheating

Room Temperature: Store the cake in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to 1 week, ensuring it’s well-covered to prevent drying out.
Freezer: Wrap the cake tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

FAQs

How do I make the cake extra moist?

Use full-fat milk and don’t overmix the batter. Adding boiling water ensures a moist texture.

Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Can I use this recipe for cupcakes?

Absolutely! Adjust the baking time to 18-22 minutes for cupcakes.

What type of cocoa powder is best?

Use unsweetened cocoa powder, either natural or Dutch-processed, depending on your preference.

How do I prevent the cake from sticking to the pan?

Grease the pan thoroughly and use parchment paper for best results.

Can I make this cake ahead of time?

Yes, bake the cake a day ahead and store it tightly wrapped at room temperature. Frost before serving.

What’s the best frosting for this cake?

Chocolate buttercream or ganache complements the cake’s flavor beautifully.

Can I substitute oil with butter?

Yes, but the texture may be slightly less moist. Use melted butter in equal amounts.

How can I make this recipe vegan?

Replace eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use non-dairy milk.

How long should I let the cake cool before frosting?

Allow it to cool completely, at least 1-2 hours, to avoid melting the frosting.

Conclusion

This easy chocolate cake recipe is a timeless dessert that delivers exceptional flavor with minimal effort. Its rich and moist texture makes it a go-to for any celebration or casual treat. Customize it to suit your taste, and enjoy the smiles it brings to your table!