Classic Chocolate Cake
A simple, deeply chocolatey cake that is moist, tender, and perfect for any occasion, from birthdays to casual dinners.
Ingredients
Dry ingredients
- 2 cups all-purpose flour Measured lightly for a tender crumb.
- 3/4 cup unsweetened cocoa powder Natural cocoa or Dutch-process works.
- 2 cups granulated sugar Sweetens and helps keep the cake moist.
- 1 teaspoon baking soda For proper lift.
- 1 teaspoon baking powder For even crumb.
- 1/2 teaspoon fine sea salt Balances sweetness.
Wet ingredients
- 2 large eggs Add structure and richness.
- 1 cup buttermilk Brings tang and tenderness.
- 1/2 cup neutral oil Keeps the cake moist longer.
- 2 teaspoons vanilla extract Rounds out the flavor.
- 1 cup hot coffee or hot water Blooms the cocoa for deeper flavor.
Optional add-ins
- 1/2 cup mini chocolate chips For extra richness.
Instructions
Preparation
- Grease two 8-inch or 9-inch round cake pans, line the bottoms with parchment circles, and dust the sides with cocoa.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until no dry flour remains.
- Pour in the hot coffee or water and stir until the batter is glossy and pourable.
Baking
- Divide the batter evenly between the prepared pans and bake at 350°F for 25 to 30 minutes, checking at 24 minutes.
- Cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely.
Frosting & Assembly
- Prepare your favorite frosting while the layers cool.
- Level the cakes if necessary and frost generously. Chill layers for 20 minutes before the final coat to reduce crumbs.
Notes
For a rich frosting, consider chocolate buttercream, cream cheese frosting, or ganache. Store the cake at room temperature for up to 2 days or refrigerate for up to 4.