Classic Chocolate Cake

A close-up of a sliced two-layer chocolate cake with chocolate frosting, showing the moist cake texture and creamy filling.

Classic Chocolate Cake

A classic two-layer chocolate cake made in one bowl with a hand mixer. Deep chocolate flavor, tender crumb, and easy enough for a weeknight - or a birthday.

Course baked goods, Cake, Dessert

Cuisine American

Servings slices

Calories 319kcal

Author Kylee Ayotte

Ingredients

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon instant espresso powder aka instant coffee
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
Chocolate frosting (make your own or use storebought – I’m not judging)

Instructions

Get prepped. Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans with butter and dust with flour.
Mix the dry ingredients. Combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder in a large bowl. Mix on low until combined.
2 cups all-purpose flour, 2 cups white sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon instant espresso powder
Add the wet ingredients. Add the milk, oil, eggs, and vanilla and mix on medium speed until well combined, about 1 minute.
1 cup milk, 1/2 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract
Add the boiling water. Carefully pour in the boiling water and beat on medium-high for 1 minute. The batter will be thin - that's correct.
1 cup boiling water
Bake. Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Cool and frost. Cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely before frosting.
Chocolate frosting

Notes

Nutritional info includes the cake only, the frosting will need to be calculated separately based on what you use.
Don't skip greasing and flouring the pans - butter alone isn't enough.
The batter will look very thin after the boiling water goes in. That's correct.
Cool the layers completely before frosting or the frosting will melt.
If your layers domed, level them with a serrated knife before stacking.

Nutrition