Best Easy Chocolate Cake Recipe

This decadent. fudgy. sweet. chocolate cake has got to be the most craved recipe in the world. We will share the Best Easy Chocolate Cake Recipe from Scratch with you. This cake stays moist for a good 4-5 days. Whether you eat it plain, dust it with powdered sugar or serve with dollops of cream or scoops of ice cream, it truly is perfectly perfect.

Ingredients For The Best Easy Chocolate Cake Recipe

• 1 3/4 cups all purpose flour, or (plain flour), (8 oz | 227 g)
• 3/4 cup unsweetened cocoa powder, (2.6 oz | 75 g)
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda, (or bi-carb soda)
• 1 teaspoon salt
• 2 cups white granulated sugar, (14 oz | 410 g)
• 2 large eggs
• 1 cup milk, (250 ml)
• 1/2 cup vegetable oil, (125 ml)
• 2 teaspoons pure vanilla extract
• 1 cup boiling water (250 ml)

Chocolate Buttercream Frosting

• 4 oz butter, (120 g | 1/2 cup)
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar,
• 1/3 cup milk
• 1 teaspoon pure vanilla extract 

Directions For Best Chocolate Cake Recipe

• Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
• Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.
• Sift together flour, cocoa, baking powder, baking soda, and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil, and vanilla. Whisk well to combine until lump-free, about 30 seconds.
• Pour boiling water into the batter, mixing well. The cake batter is thin in consistency.
• Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean.
• Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Directions For Chocolate Buttercream Frosting

• Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.

How Do You Make The Moist Chocolate Cake Recipe?

• Make sure you preheat your oven before starting. We’ve included temperatures for standard and fan or convention ovens.
• If using springform pans, note that they are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base. To combat this issue, line the base with parchment paper coming up where the sides meets the base to create a ‘cover’. Place a baking sheet on the shelf below the cake pan (or the bottom of the oven) to catch any stray drips. Don’t put cake pans directly on the pan as the heat will effect the base of your cakes.
• Let cakes cool completely before frosting. You can make this chocolate cake the day before and frost the next day.

What Ingredient Makes A Cake Rise Baking Soda Or Baking Powder?

Both raising agents are used in this recipe to ensure it rises enough. The sponge itself contains oil, which is quite a heavy ingredient that normally creates a dense result. Using both raising agents together balance this out to provide just the right amount of rise.

Can I Make Dairy-Free Homemade Chocolate Cake Recipe?

Yes! Add 2 tablespoons of white vinegar to almond or soy milk. Let stand 5 minutes and use in place of the milk. For the frosting, use a dairy-free frosting option.

Can I Make This A Gluten-Free Simple Moist Chocolate Cake Recipe?

Yes! Use the “Cup for Cup” gluten-free flour blend in this recipe in the same amounts.

Can I Make This An Eggless Chocolate Cake Recipe?

Yes! There are several options that work well when substituting for eggs in this recipe.

• 1/4 cup of plain yogurt per egg
• 1 tablespoon vinegar+ 1 teaspoon baking powder whisked together per egg
• 1/4 cup mashed banana per egg

How To Adapt It For Cupcakes Or Another Size Cake Pan?

For cupcakes, bake at 375ºF for 20-24 minutes, until the tops feel slightly springy when pressed. To adapt to a different size pan, if the pan is smaller, start checking doneness 10 minutes sooner, if the pan is larger, give it more time and cover with aluminum foil if the top is getting dark before the middle feels slightly bouncy (your finger shouldn’t sink like it’s still raw beneath the surface). If you’re not sure, grab your cooking thermometer – the temperature should be 205ºF in the middle. Start testing when the cake has risen and is a shade darker.

For More Desser Recipes

Caramilk Cheesecake Recipe

Peaches And Cream Pie Recipe