Certainly! Here’s a detailed step-by-step chocolate cake recipe that walks you through everything clearly, even if you’re a beginner. This will make a soft, rich, moist chocolate cake with chocolate buttercream frosting.
🍫 Detailed Classic Chocolate Cake Recipe
🎂 Yields:
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Two 9-inch round cake layers (or one 9×13-inch rectangular cake)
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Serves about 10–12
🧾 Ingredients
For the chocolate cake:
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1 ¾ cups (220 g) all-purpose flour
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¾ cup (65 g) unsweetened cocoa powder (sifted for smoothness)
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2 cups (400 g) granulated sugar
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1 ½ teaspoons baking powder
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1 ½ teaspoons baking soda
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1 teaspoon salt
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2 large eggs (room temperature)
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1 cup (240 ml) whole milk (room temperature)
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½ cup (120 ml) vegetable oil (or any neutral oil)
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2 teaspoons vanilla extract
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1 cup (240 ml) boiling water or hot coffee (coffee enhances the chocolate flavor)
For the chocolate buttercream frosting:
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1 cup (225 g) unsalted butter, softened
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3 ½ cups (440 g) powdered sugar, sifted
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½ cup (45 g) unsweetened cocoa powder
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½ teaspoon salt
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2 teaspoons vanilla extract
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¼ cup (60 ml) heavy cream or milk (add more if needed)
🧑🍳 Instructions
🥣 Step 1: Prepare your baking pans
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Preheat your oven to 350°F (175°C).
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Grease two 9-inch round cake pans with butter or cooking spray.
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Line the bottoms with parchment paper, then lightly dust the sides with flour (this ensures easy release).
🥄 Step 2: Make the cake batter
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In a large mixing bowl, whisk together:
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Flour
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Cocoa powder
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Sugar
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Baking powder
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Baking soda
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Salt
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In another bowl, whisk:
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Eggs
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Milk
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Oil
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Vanilla extract
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Add the wet ingredients to the dry ingredients and beat on medium speed for 2 minutes using a hand mixer or stand mixer.
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Slowly stir in the boiling water or hot coffee.
Note: The batter will be very thin – that’s normal and ensures a moist cake.
🔥 Step 3: Bake the cake
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Pour the batter evenly into the prepared pans.
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Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
🍫 Step 4: Make the frosting
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In a large bowl, beat the softened butter until creamy (about 1–2 minutes).
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Add the powdered sugar, cocoa powder, and salt. Beat on low speed until it starts to come together.
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Add the vanilla extract and cream, then beat on high speed for 2–3 minutes until the frosting is light and fluffy.
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If the frosting is too thick, add more cream, 1 tablespoon at a time.
🎉 Step 5: Assemble and frost
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If the cake layers are domed, level them using a serrated knife.
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Place the first layer on a serving plate. Spread about ¾ cup of frosting on top.
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Add the second layer and frost the top and sides.
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Smooth it out or swirl it for a rustic look.
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Optional: Decorate with chocolate shavings, sprinkles, or berries.
❄️ Storage
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Store covered at room temperature for 1–2 days or in the fridge for up to 5 days.
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Bring to room temperature before serving for best texture.