Sally’s chocolate cake recipe is a beloved classic for good reason: it’s incredibly moist, full of rich chocolate flavor, and simple enough for both beginners and seasoned bakers. Whether you’re baking for a birthday, celebration, or just to satisfy a chocolate craving, this cake delivers every time. Let’s dive into the details for a cake you’ll want to make again and again.
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened natural cocoa powder
- 2 cups (400g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
- 1 cup (240ml) hot coffee (or hot water)
- 1/2 cup (120g) sour cream, at room temperature
- Optional: 1 cup (175g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pans: 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 to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients (Except Coffee): In a separate medium bowl, whisk together the oil, eggs, vanilla extract, milk, and sour cream until smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix.
- Add Hot Coffee: Slowly pour in the hot coffee (or hot water), whisking gently. The batter will be thin—this is normal and results in a moist cake.
- Optional Chocolate Chips: Fold in the chocolate chips if using, for extra bursts of chocolate.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool: Let the cakes cool in the pans for 10 minutes, then carefully run a knife around the edges and turn them out onto a wire rack. Remove the parchment paper and cool completely before frosting.
- Frost and Serve: Frost with your favorite chocolate buttercream or ganache once completely cooled. Decorate as desired and enjoy!
Tips
- Substitutions: You can use buttermilk in place of whole milk for a slight tang. Greek yogurt also works instead of sour cream.
- Make Ahead: The cake layers can be baked a day ahead, wrapped tightly, and stored at room temperature or refrigerated.
- Don’t Overmix: Overmixing the batter can result in a dense cake. Mix until just combined for a tender crumb.
- Check Oven Temperature: Use an oven thermometer to ensure accurate temperature; chocolate cakes can dry out quickly if overbaked.
Serving Suggestions
- Serve slices with a scoop of vanilla ice cream or whipped cream for a classic pairing.
- Top with fresh berries (like strawberries or raspberries) to balance the rich chocolate.
- Drizzle with warm chocolate sauce or caramel for an extra indulgent dessert.
- For a birthday or celebration, add sprinkles or chocolate curls on top.
Variations
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture will be slightly different but still delicious.
- Dairy-Free: Use non-dairy milk (like almond or oat) and non-dairy yogurt or sour cream alternatives. Choose dairy-free chocolate chips if adding.
- Sheet Cake: Pour the batter into a greased 9×13-inch pan and bake for 35–40 minutes. Adjust baking time as needed.
- Chocolate Orange: Add 1 tablespoon of orange zest to the batter and a teaspoon of orange extract to the frosting for a citrus twist.
- Mocha Cake: Use strong brewed coffee for the liquid and add 1 teaspoon espresso powder to deepen the flavor.
Storage and Reheating
- At Room Temperature: Store the frosted cake in an airtight container for up to 2 days. If your kitchen is warm, refrigerate to prevent the frosting from melting.
- In the Refrigerator: Cover the cake or slices well and refrigerate for up to 5 days. Let slices come to room temperature before serving for best texture and flavor.
- Freezing: Unfrosted cake layers can be wrapped tightly in plastic wrap and foil, then frozen for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
- Reheating: To soften refrigerated cake slices, microwave individual pieces for 10–15 seconds. Avoid overheating, as this can dry out the cake.
Frequently Asked Questions
- Can I make this cake in advance?
Yes, you can bake the cake layers up to a day ahead. Wrap them tightly in plastic wrap and store at room temperature or in the fridge. Frost the cake just before serving for best freshness. - What kind of cocoa powder should I use?
This recipe is designed for natural unsweetened cocoa powder, which reacts with the baking soda and baking powder to help the cake rise. Dutch-process cocoa can be used, but the flavor and texture will be slightly different and may require recipe adjustments. - Why is the batter so thin?
The addition of hot coffee (or hot water) makes the batter thin, but this is intentional. It helps bloom the cocoa powder, resulting in a more intense chocolate flavor and a moister cake. Don’t worry—your cake will turn out soft and tender. - Can I use this recipe for cupcakes?
Absolutely! This recipe yields about 24 standard cupcakes. Fill cupcake liners about two-thirds full and bake at 350°F (177°C) for 18–22 minutes, or until a toothpick comes out clean. - How do I prevent my cake from sticking to the pan?
Grease the pans well, line the bottoms with parchment paper, and dust with cocoa powder instead of flour (to avoid white streaks on a chocolate cake). Let the cakes cool for 10 minutes before turning them out. - What’s the best frosting for this cake?
A classic chocolate buttercream pairs perfectly, but you can also use chocolate ganache, cream cheese frosting, or even a whipped cream topping for a lighter finish. Choose according to your preference and occasion.
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Sally’s Chocolate Cake Recipe: Moist, Rich & Foolproof Guide