This chocolate cake recipe, inspired by Sally’s trusted baking style, delivers a deeply chocolatey and moist cake perfect for any occasion. With easy-to-follow steps and classic pantry ingredients, this cake is a go-to for both novice and seasoned bakers looking for reliable, decadent results every time.
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened natural cocoa powder
- 2 cups (400g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) whole milk, at room temperature
- 1/2 cup (120ml) vegetable oil (or canola oil)
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) boiling water
- For the frosting: 1 cup (230g) unsalted butter, softened
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) heavy cream (plus more as needed)
Instructions
- Prep the pans and oven: Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly dust with cocoa powder. Tap out any excess.
- Mix dry ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well combined.
- Combine wet ingredients: In a medium bowl, whisk the eggs, milk, oil, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Mix with a whisk or mixer on low speed until just combined – do not overmix.
- Add boiling water: Carefully pour in the boiling water. The batter will be thin, but this ensures a moist cake. Mix gently until smooth and uniform.
- Bake: Divide the batter evenly between the two prepared pans. Bake for 30-34 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove cakes from the oven and place pans on a wire rack. Cool for 10 minutes, then run a knife around the edges and turn cakes out onto the rack to cool completely.
- Prepare the frosting: In a large bowl, beat the butter with a hand or stand mixer on high until creamy, about 1 minute. Add confectioners’ sugar, cocoa powder, and salt. Beat on low until incorporated, then increase speed to high and beat for 2 minutes. Add vanilla and cream, and beat until fluffy and spreadable. Add more cream, 1 tablespoon at a time, if needed for consistency.
- Assemble the cake: Place one cake layer on a plate or cake stand. Evenly spread about 1 cup of frosting on top. Place the second cake layer on top and spread remaining frosting over the top and sides.
- Decorate and serve: Decorate with sprinkles, shaved chocolate, or fresh berries if desired. Slice and enjoy!
Tips
- Substitutions: You can use buttermilk instead of whole milk for a subtle tang and extra tenderness. If you don’t have heavy cream for the frosting, use whole milk, but add it slowly as it’s thinner.
- Measuring cocoa and flour: Spoon flour and cocoa into your measuring cup and level off with a knife for accurate results; don’t scoop directly from the bag.
- Don’t overmix: Overmixing the batter can make the cake dense. Mix until ingredients are just combined, especially after adding water.
- Frosting consistency: If your frosting is too thick, add cream or milk a tablespoon at a time. If too thin, add more confectioners’ sugar.
Serving Suggestions
- Serve slices of chocolate cake with a scoop of vanilla ice cream for a classic pairing.
- Top with fresh berries such as raspberries or strawberries to balance the richness.
- Add a drizzle of warm chocolate ganache or caramel sauce for extra indulgence.
- Pair with coffee, espresso, or a glass of cold milk for a satisfying treat.
Variations
- Chocolate layer cake with fruit: Add a layer of raspberry or cherry jam between the cake layers before frosting for a fruity twist.
- Mocha chocolate cake: Dissolve 2 teaspoons instant espresso powder in the boiling water before adding to the batter for a subtle coffee flavor.
- Gluten-free: Substitute a 1-to-1 gluten-free baking flour for the all-purpose flour to make a gluten-free version. Results may vary slightly in texture.
- Sheet cake: Bake the batter in a 9×13-inch pan for 35-40 minutes for a simple, single-layer cake.
- Chocolate cupcakes: Divide the batter among 24 cupcake liners and bake for 18-22 minutes.
Storage and Reheating
Store leftover chocolate cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For best flavor and texture, let chilled cake sit at room temperature for 30-45 minutes before serving. To freeze, wrap unfrosted or frosted cake slices tightly in plastic wrap and then foil; freeze up to 3 months. Thaw overnight in the refrigerator or for several hours at room temperature. To refresh, microwave individual slices for 10-15 seconds for a just-baked feel, being careful not to overheat and dry out the cake.
Frequently Asked Questions
- Can I make this chocolate cake ahead of time?
- Yes! The cake layers can be baked a day in advance. Cool completely, wrap each layer tightly in plastic wrap, and store at room temperature. Frost the cake the day you plan to serve it for best freshness and texture.
- Can I use Dutch-process cocoa instead of natural cocoa powder?
- Natural cocoa powder is recommended because it reacts with baking soda for proper rise. If you use Dutch-process, the cake may not rise as much and the flavor will be different. For best results, stick with natural cocoa.
- My cake sank in the middle. What went wrong?
- This can happen if your oven temperature is too low or if you underbaked the cake. Always use an oven thermometer to verify temperature, and test with a toothpick before removing from the oven. Overbeating the batter or opening the oven door too early can also cause sinking.
- How do I make the cake extra moist?
- The boiling water in the batter ensures moistness, but you can also substitute half the oil with unsweetened applesauce for a softer crumb. Don’t overbake, as this will dry out the cake.
- Can I turn this recipe into a bundt cake?
- Yes, you can pour the batter into a well-greased 10- or 12-cup bundt pan. Bake at 350°F (177°C) for 45-55 minutes, or until a toothpick comes out with a few moist crumbs. Cool for at least 30 minutes before inverting.
- Is this recipe suitable for a layer cake with fondant?
- Absolutely. This chocolate cake is sturdy enough to support fondant. Chill the frosted cake before covering with fondant for best results and a smooth finish.
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Chocolate Cake Recipe Sally: Rich, Moist, and Foolproof