Best Chocolate Cake you will ever eat!
Indulge in the best Chocolate Cake recipe, rich, moist, and easy to make. Perfect for any occasion and guaranteed to satisfy your sweet cravings!
Ingredients
- 1¾ cups all-purpose flour sifted for best texture
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder high-quality preferred
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs room temperature preferred
- 1 cup buttermilk or substitute with milk + vinegar
- ½ cup vegetable oil canola oil also works
- 2 teaspoons vanilla extract pure vanilla recommended
- 1 cup hot water freshly boiled
- butter or cooking spray for greasing pans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat until well combined.
- Gradually add hot water to the batter, mixing until smooth. The batter will be thin, this ensures moisture.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with your favorite chocolate frosting or ganache before serving.
Notes
Use high-quality cocoa powder for a deeper chocolate flavor.
Buttermilk helps create a moist, tender crumb, if unavailable, substitute with 1 cup milk + 1 tablespoon vinegar or lemon juice.
The batter will be thin after adding hot water, this is normal and ensures a moist cake.
Ensure eggs and buttermilk are at room temperature for better mixing and rise.
You can bake this recipe as cupcakes or in a single-layer sheet pan, adjust baking time accordingly.
Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
The cake freezes well, wrap layers individually in plastic wrap and freeze for up to 2 months.