Description
This classic and moist Chocolate Cake recipe combines rich cocoa with a tender crumb, perfect for any celebration or dessert craving. Made with simple pantry staples and topped with your favorite frosting, it promises a delicious, indulgent treat that’s easy to bake at home.
Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- ½ cup sour cream
- 1 cup boiling water
Instructions
- Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Incorporate the eggs, whole milk, vegetable oil, and vanilla extract into the dry mixture. Mix well until the batter is smooth and uniform in texture.
- Incorporate Sour Cream: Stir in the sour cream until the batter becomes smooth and creamy, adding moisture and richness.
- Add Boiling Water: Carefully pour in the boiling water and mix until fully combined. The batter will be thin, which ensures a moist cake.
- Divide and Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes. Then remove them from the pans and place on a wire rack to cool completely before frosting.
- Frost: Once fully cooled, frost the cake with your favorite frosting like chocolate buttercream, whipped ganache, or cream cheese frosting.
Notes
- This chocolate cake pairs perfectly with chocolate buttercream, whipped ganache, or cream cheese frosting for added flavor and texture.
- You can convert this recipe into cupcakes by pouring the batter into cupcake liners and baking for 18–20 minutes instead of the full cake bake time.
