Ingredients
– 2 cups white sugar – Sweetens the batter and helps create a tender crumb.
– 1 3/4 cups all-purpose flour – Provides structure and lightness to the cake layers.
– 3/4 cup unsweetened cocoa powder – Delivers deep, authentic chocolate flavor.
– 1 1/2 teaspoons baking powder – Aids in the rise for fluffy texture.
– 1 1/2 teaspoons baking soda – Reacts with liquids for extra lift and tenderness.
– 1 teaspoon salt – Balances sweetness and enhances overall flavor.
– 2 large eggs – Binds ingredients and adds moisture and richness.
– 1 cup milk – Contributes creaminess and helps dissolve dry ingredients.
– 1/2 cup vegetable oil – Ensures the cake stays moist without drying out.
– 2 teaspoons vanilla extract – Adds warmth and aroma to complement the chocolate.
– 1 cup hot coffee or boiling water – Intensifies cocoa flavor by blooming it.
– 1 cup unsalted butter, softened – Creates smooth, spreadable frosting base.
– 2/3 cup unsweetened cocoa powder – Boosts chocolate intensity in the topping.
– 3 cups powdered sugar – Gives body and sweetness to the frosting.
– 1/3 cup milk – Adjusts consistency for easy spreading.
– 1 teaspoon vanilla extract – Rounds out flavors with subtle notes.
Instructions
1-First Step: Set oven to 350°F (175°C). Grease two 9-inch cake pans with butter or oil, then dust with flour. Tap out excess for clean release. This prevents sticking and ensures even baking.
2-Second Step: In a large mixing bowl, whisk together 2 cups sugar, 1 3/4 cups flour, 3/4 cup cocoa, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt. Break up lumps for smooth batter. Takes about 1 minute.
3-Third Step: Crack in 2 eggs, pour in 1 cup milk, 1/2 cup oil, and 2 tsp vanilla. Beat on medium speed with a hand mixer for 2 minutes. Batter thickens slightly. Scrape sides to incorporate everything.
4-Fourth Step: Boil 1 cup water or brew strong coffee and let cool slightly. Stir into batter slowly. It thins out, which is normal for this rich chocolate cake recipe. Do not overmix; lumps are okay.
5-Fifth Step: Divide batter evenly between pans, about 3 cups each. Bake 30-35 minutes until toothpick in center comes out clean or with moist crumbs. Rotate pans halfway for even browning. Cool in pans 10 minutes, then invert onto wire racks.
6-Sixth Step: Beat 1 cup softened butter until creamy. Sift in 2/3 cup cocoa and 3 cups powdered sugar alternately with 1/3 cup milk and 1 tsp vanilla. Mix until fluffy, 3-4 minutes. Adjust milk for spreadable texture.
7-Final Step: Level cooled layers if needed. Spread frosting between layers, on top, and sides. Chill 30 minutes to set. Slice and serve at room temperature. Pairs with ice cream or berries. Inspired by this classic one bowl chocolate cake recipe, it yields perfect results.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Hot coffee blooms cocoa for deepest flavor—don’t skip it.
❄️ Wrap cooled unfrosted layers airtight; freeze up to 3 months.
⭐ Room temp ingredients prevent lumps for velvety batter.
- Prep Time: 20 minutes
- Cooling Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 45g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 65mg