Classic Chocolate Cake
A soft, moist chocolate cake layered with silky chocolate frosting — every bite is pure bliss
Ingredients:
For the Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee (for deeper flavor)
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup unsweetened cocoa powder
- 4 cups powdered sugar
- ¼ cup milk (plus more if needed)
- 2 tsp vanilla extract
- Pinch of salt
Instructions:
1. **Preheat oven** to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.
2. **Make the cake batter:**
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla. Mix until combined, then stir in hot water or coffee. Batter will be thin.
3. **Bake:**
Pour batter evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
4. **Make the frosting:**
Beat butter until creamy. Add cocoa powder, powdered sugar, milk, vanilla, and salt. Beat until light and fluffy, adjusting milk for consistency.
5. **Assemble the cake:**
Spread frosting between layers and over the top and sides. Decorate as desired.
Storage:
Keep covered at room temperature for 2 days or refrigerated for up to 5 days.