This chocolate cake relies on basic pantry staples to create a tender, two-layer dessert. The batter comes together quickly in one bowl before baking in the oven. It yields a reliable base for any frosting you choose.
The process takes under an hour from start to finish. Using boiling water at the end of the mixing process softens the cocoa powder. This step helps the cake stay moist for several days.
Why You'll Love This Recipe
- Whisking the dry ingredients first prevents lumps of cocoa powder in the finished cake.
- Adding boiling water at the very end blooms the cocoa powder for a stronger flavor.
- Using oil instead of butter keeps the cake soft even when stored in the refrigerator.
Ingredients You Need
- All-purpose flour: Spoon the flour into your measuring cup and level it off to avoid a dense cake.
- Cocoa powder: Use standard unsweetened baking cocoa rather than Dutch-process for the correct rise.
- Vegetable oil: Canola or sunflower oil will work exactly the same way.
- Eggs: Bring the eggs to room temperature so they blend smoothly into the batter.
- Boiling water: Heat the water just before you need to mix it into the batter.
Exact amounts are in the recipe card below.
How to Make It
Prepare the dry mix: Whisk the flour, cocoa powder, baking powder, baking soda, sugar, and salt in a large mixing bowl. Make sure there are no large clumps of cocoa. This creates an even base for the wet ingredients.
Add the wet ingredients: Pour in the eggs, milk, oil, and vanilla extract. Stir everything together until the batter looks thick and smooth. It takes about half a minute of vigorous whisking.
Incorporate the boiling water: Carefully pour the hot water into the bowl while stirring constantly. The batter will become very thin and watery. This is exactly how it should look before baking.
Bake and cool: Divide the thin batter evenly between two greased and lined cake pans. Bake until a wooden skewer comes out clean. Let the cakes rest in their pans for a few minutes before turning them out onto a wire rack to cool completely.
Baking Tips
- If you only have one cake pan, you can bake the batter in batches. Keep the remaining batter at room temperature while the first layer bakes.
- The batter is much thinner than standard cake batter. Do not add extra flour.
- Wait until the cakes are entirely cool to the touch before frosting them. Warm cakes will melt the buttercream.
Serving Ideas
Serve this cake with a thick layer of chocolate buttercream or cream cheese frosting. A scoop of vanilla ice cream on the side works well for dessert.
Storing and Freezing
Store the frosted cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. To reheat a chilled slice safely, microwave it for 10 seconds until it softens.
FAQ
Can I bake this in a 9×13-inch pan?
Why did my cake sink in the middle?
Can I use coffee instead of boiling water?
Chocolate Cake
A classic two-layer chocolate cake made with cocoa powder and boiling water, baked in the oven until tender.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 1 two-layer 9-inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 cups (400g) granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
- 3 cups chocolate buttercream frosting (for assembling)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch (22cm) round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, granulated sugar, and salt.
- Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk well for about 30 seconds until the mixture is smooth and thick.
- Carefully pour the boiling water into the batter. Whisk gently until the water is fully incorporated. The batter will be very thin.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 35 minutes. A wooden skewer inserted into the center of the cakes should come out clean.
- Let the cakes cool in the pans for 10 minutes.
- Turn the cakes out onto wire racks and remove the parchment paper. Allow them to cool completely before applying any frosting.
Notes
- If you only have one cake pan, you can bake the batter in batches. Keep the remaining batter at room temperature while the first layer bakes.
- The batter is much thinner than standard cake batter. Do not add extra flour.
- Wait until the cakes are entirely cool to the touch before frosting them. Warm cakes will melt the buttercream.
Keywords: chocolate cake, chocolate dessert, layer cake, baking, easy cake
