Classic Chocolate Cake

This is my birthday cake. Not for one person in particular, just the cake I reach for whenever someone in this house has a birthday.

It is dark and moist and tender, the kind that stays good for days, and it comes together in one bowl without a mixer. The batter looks alarmingly thin after you stir in the hot water, and I always second-guess it, but that step is exactly what makes the cake so moist.

I have made fancier cakes over the years and keep coming back to this one. Pile it with chocolate frosting and it makes any ordinary day feel like a celebration.

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Why You’ll Love This Chocolate Cake

• Dark, moist, and tender, and it stays that way for days.
• One bowl and a whisk, no mixer needed.
• A reliable cake for birthdays and any celebration.
• Takes frosting beautifully.

Ingredients for Chocolate Cake

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

How to Make Chocolate Cake

1. Heat your oven to 350°F. Grease two 9 inch round pans or a 9×13 inch pan.
2. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla. Beat for about 2 minutes, until the batter is smooth.
4. Stir in the boiling water. The batter will be very thin. That is exactly right, so do not add more flour.
5. Pour the batter into the pans.
6. Bake the rounds for 30 to 35 minutes, or the 9×13 for about 35 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
7. Cool the cakes completely before frosting. Warm cake melts the frosting.

Tips

• The thin batter is the secret to a moist cake. Resist the urge to thicken it.
• Swap the boiling water for hot coffee to deepen the chocolate flavor. It will not taste like coffee.
• Cool the cakes fully before frosting so it does not slide off.
• For a simple frosting, beat butter with powdered sugar, cocoa, a splash of milk, and vanilla.

Frequently Asked Questions

Can I make cupcakes? Yes. Fill liners two-thirds full and bake for about 18 to 20 minutes.

My cake sank in the middle. Why? Often the oven door opened too early, or it needed a few more minutes. Check for a clean toothpick before pulling it.

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• Classic Beef Chili
• Classic Beef Stew
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• Classic Ground Beef Tacos
• Easy Banana Muffins