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Easy Chocolate Cake

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Easy Chocolate Cake

Easy Chocolate Cake – Moist, Rich, and Foolproof

If you’re looking for a soft, moist, and deeply chocolatey cake that never fails, this Easy Chocolate Cake is the perfect recipe. It uses simple pantry ingredients and delivers bakery-quality results every time.

Whether for birthdays, celebrations, or a simple dessert craving, this cake is rich, fluffy, and incredibly satisfying.

Why You’ll Love This Recipe

  • Super moist texture
  • Rich chocolate flavor
  • Simple pantry ingredients
  • Beginner-friendly
  • Perfect for layering or sheet cake

Ingredients

For the Cake

  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot coffee

Optional Chocolate Frosting

  • ½ cup unsalted butter (softened)
  • 2 cups powdered sugar
  • ½ cup cocoa powder
  • 3–4 tablespoons milk
  • 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Prepare the Oven

Preheat oven to 350°F (175°C).
Grease and line two 9-inch round cake pans or one 9×13-inch pan.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add Wet Ingredients

Add eggs, milk, oil, and vanilla. Mix until smooth.

4. Add Hot Liquid

Slowly stir in hot water or hot coffee. The batter will be thin — this is normal and ensures a moist cake.

5. Bake

Pour batter evenly into prepared pans.

Bake:

  • 30–35 minutes for round pans
  • 35–40 minutes for 9×13 pan

Insert a toothpick in the center — it should come out clean.

6. Cool

Let the cake cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

How to Make the Chocolate Frosting

  1. Beat softened butter until creamy.
  2. Add powdered sugar and cocoa powder gradually.
  3. Mix in milk and vanilla until smooth and fluffy.

Spread over cooled cake.

Pro Tips for Perfect Chocolate Cake

  • Use hot coffee instead of water to enhance chocolate flavor (you won’t taste coffee).
  • Don’t overmix the batter.
  • Measure flour correctly (spoon and level method).
  • Let cake cool completely before frosting.

Variations

Chocolate Chip Cake: Add ½ cup chocolate chips to the batter.

Layered Birthday Cake: Double frosting for thick layers.

Cupcake Version: Bake 18–22 minutes at 350°F.

Ganache Topping: Pour warm chocolate ganache over the cake instead of frosting.

Storage

  • Store at room temperature for 2 days (covered).
  • Refrigerate up to 5 days.
  • Freeze unfrosted cake layers up to 2 months.

Nutrition (Approximate Per Slice)

  • Calories: 350
  • Carbohydrates: 50g
  • Fat: 16g
  • Protein: 5g

Final Thoughts

This Easy Chocolate Cake is rich, moist, and perfectly balanced. It’s the kind of dependable recipe you’ll make again and again.

Once you try this homemade version, boxed cake mix may never compare.

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