Easy Chocolate Cake Recipe
User Reviews
5
Easy Chocolate Cake Recipe
Description
The Easy Chocolate Cake Recipe combines standard baking ingredients with cocoa powder and boiling water to produce a smooth, moist batter that rises into tender layers. Baking at 350°F in two 9-inch pans allows even cooking and crumb texture. Once cooled, the layers are assembled with creamy chocolate frosting made by blending softened butter, cocoa powder, powdered sugar, vanilla, and half and half until spreadable. The frosting is poured between and over the layers for a consistent chocolate coating.
The cake's flavor is richly chocolatey yet balanced with sweetness, and the frosting adds a smooth, slightly shiny finish. The texture is moist with a fine crumb that supports the buttercream well. This cake is suitable for immediate serving or can be stored covered for several days. It also freezes well when wrapped properly.
In the notes, tips suggest transforming the batter into cupcakes by adjusting baking time and provide guidelines for storing the frosted cake to maintain moisture. Wrapping and freezing methods are also described for longer-term preservation, ensuring the cake stays fresh and ready for later enjoyment.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 egg
- 1 tablespoon vanilla extract
- 1 cup water boiling
Chocolate Frosting
- ½ cup butter softened
- ½ cup cocoa powder
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 pinch salt
- 6-8 tablespoons half and half
Instructions
- Preheat oven to 350°F. Line two 9-inch round pans with parchment paper and spray with non-stick spray.
- Whisk the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk in the milk, oil, eggs, and vanilla till smooth. Stir in the boiling water, mixing until smooth.
- Divide the batter evenly between the two pans. Bake at 350°F for 30-35 minutes or till a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pans, then invert onto cooling racks. Cool completely.
Frosting
- Beat all ingredients in a bowl until smooth, adding enough half and half to get a spreadable consistency.
- Place one cake on a cake stand or serving tray. Spread about one cup of frosting on the top. Place the other cake on top. Frost the sides and top of the cake with the remaining frosting.
- Serve immediately or cover and let sit overnight.
Notes
- To make cupcakes, use cupcake liners and bake at 350°F for 17-19 minutes, yielding 24-30 cupcakes.
- Store frosted cake at room temperature covered for up to 4-5 days; once cut, press plastic wrap onto exposed areas or cover with frosting to prevent drying.
- Freeze frosted cake by solidifying frosting first, then wrapping tightly in plastic wrap followed by foil; freeze 4-6 weeks and thaw wrapped in foil at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 96g | 32% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 50mg | 17% |
| Sodium | 449mg | 19% |
| Potassium | 289mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 74g | 148% |
| Vitamin A | 320IU | 6% |
| Calcium | 89mg | 9% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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