When you want a dependable dessert to share, this moist chocolate cake is a favorite for good reason: it uses everyday ingredients, mixes in one bowl, and bakes into a tender, rich cake. A simple chocolate frosting makes it special without complicated techniques, and the recipe is easy to dress up for birthdays or serve as an everyday treat.
Ingredients
- 1¾ cups (220 g) all-purpose flour, spooned into the measuring cup and leveled
- 1¾ cups (350 g) granulated sugar
- ¾ cup (65 g) unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon fine salt
- 2 large eggs, at room temperature
- 1 cup (240 ml) whole milk, at room temperature
- ½ cup (120 ml) neutral oil, such as canola
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot coffee or hot water
- ½ cup (113 g) unsalted butter, softened, for the frosting
- ⅔ cup (55 g) unsweetened cocoa powder, for the frosting
- 3 cups (360 g) confectioners’ sugar, sifted, for the frosting
- ⅓ cup (80 ml) milk, plus more as needed, for the frosting
- 1 teaspoon vanilla extract, for the frosting
- ⅛ teaspoon fine salt, for the frosting
Instructions
- Prepare the pans and oven. Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line their bottoms with parchment rounds, and lightly grease the parchment. If you have only one pan, bake the cakes in separate batches rather than filling a pan too full.
- Combine the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Break up any visible cocoa lumps so the finished batter is even.
- Add the wet ingredients. Add the eggs, milk, oil, and vanilla. Beat with a hand mixer on medium speed for about 2 minutes, scraping the bowl once. The mixture should look smooth and thick.
- Stir in the hot liquid carefully. With the mixer on low, gradually pour in the hot coffee or water. The batter will become thin; that is expected. Scrape the bowl and stir briefly to make sure no dry pockets remain. Take care not to splash the hot liquid.
- Fill the pans. Divide the batter evenly between the prepared pans. For especially even layers, weigh the pans after filling and adjust the amounts. Place them on the center oven rack with a little space between them.
- Bake until just done. Bake for 30 to 35 minutes, rotating the pans once if your oven browns unevenly. Begin checking at 30 minutes. A wooden toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter. Avoid baking until the cake feels dry.
- Cool completely. Set the pans on a rack for 10 minutes. Run a thin knife around the edges, turn the cakes out, peel off the parchment, and let them cool completely on the rack. Frosting warm cake will melt and slide, so allow about 1 to 2 hours for cooling.
- Make the frosting. Beat the softened butter until creamy. Add the cocoa, confectioners’ sugar, milk, vanilla, and salt. Mix on low until the sugar is incorporated, then beat on medium for about 1 minute. If it is too thick to spread, add milk 1 teaspoon at a time; if too loose, beat in a little more sifted confectioners’ sugar.
- Assemble the cake. Place one fully cooled layer on a serving plate. Spread about one-third of the frosting over the top, set the second layer on it, and cover the top and sides with the remaining frosting. Chill for 15 to 20 minutes if you want cleaner slices, then serve.
Tips
- Measure flour by spooning it into the cup and leveling the top, or use the listed gram weight. Scooping directly from the bag can pack in extra flour and make the cake heavy.
- Hot coffee deepens the chocolate flavor without making the cake taste strongly of coffee. Use hot water if you prefer, and add the liquid slowly to avoid splashing.
- Room-temperature eggs and milk blend more evenly into the batter. If you forgot to take them out, place the eggs in warm—not hot—water for about 5 minutes and warm the milk gently.
- For neat slices, use a long, sharp knife and wipe it clean between cuts. Do not frost until the layers are completely cool, or the frosting may melt.
Serving Suggestions
Serve slices at room temperature, when the cake and frosting are soft and most flavorful. A scoop of vanilla ice cream, a spoonful of lightly sweetened whipped cream, or fresh raspberries makes a pleasing contrast to the rich chocolate. For a simple finish, dust the serving plate with cocoa or add a few berries just before serving. This cake is also satisfying on its own with coffee or a glass of milk.
Variations
For a lighter topping, skip the frosting and dust the cooled cake with confectioners’ sugar. You can also bake the batter in a greased and parchment-lined 9-by-13-inch pan; start checking around 32 minutes and expect roughly 35 to 40 minutes, depending on the pan and oven. For cupcakes, divide the batter among lined muffin cups, filling each about two-thirds full, and begin checking after 18 minutes. If using a standard 12-cup pan, bake in batches and do not overfill. Add ½ teaspoon cinnamon to the dry ingredients for a subtle warm note, or fold up to ¾ cup chocolate chips into the batter after adding the hot liquid.
Storage and Reheating
Keep the frosted cake covered at room temperature for up to 2 days if your kitchen is cool. For longer storage, refrigerate it in an airtight cake carrier for up to 5 days; let slices stand at room temperature for 20 to 30 minutes before serving so the frosting softens. Do not leave cake with perishable fillings or toppings at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C). To freeze, wrap unfrosted, completely cooled layers individually in plastic wrap and then foil; freeze for up to 2 months. Thaw wrapped layers overnight in the refrigerator, then bring them to room temperature before frosting. Reheating is not necessary, but a single plain slice can be warmed in the microwave for about 8 to 10 seconds; avoid heating frosted slices for long, as the buttercream can melt.
Frequently Asked Questions
Can I make this cake without coffee?
Yes. Replace the coffee with the same amount of hot water. Coffee enhances the cocoa flavor, but it is not needed for the cake to rise or bake properly.
Why is the batter so thin?
The hot liquid loosens the cocoa and flour mixture, creating a thin batter that bakes into a moist cake. Pour it carefully and use pans with sides at least 2 inches high to reduce the risk of spills.
How do I know when the cake is baked?
Check the center with a wooden toothpick at the earliest suggested time. The cake is ready when the toothpick comes out clean or with a few crumbs and the center springs back gently when pressed. A wet smear means it needs more time.
Can I make the cake ahead?
Yes. Bake the layers up to a day ahead, cool them completely, wrap them well, and keep them at room temperature. You can also freeze the wrapped layers for up to 2 months. Frost only after the layers are fully thawed and no longer cold.
Can I use a different pan size?
A 9-by-13-inch pan works well, though the bake time may change; begin checking at about 32 minutes. For cupcakes, fill lined cups about two-thirds full and start checking around 18 minutes. Pan material and oven differences affect timing, so rely on the doneness checks rather than the clock alone.
Why did my cake sink in the middle?
It may have been underbaked, or the oven door may have been opened early while the cake was still setting. Check that your baking powder and baking soda are fresh, measure them accurately, and wait until the earliest bake time before opening the oven.