Chocolate Cake Recipe
Make Chocolate Cake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Chocolate Frosting
Pan Prep
Method
Cake Batter
- 1
Prepare oven and pans
Preheat the oven to 350°F (175°C). Grease two 8-inch (or one 9x13-inch) round cake pans with butter or nonstick spray, then dust lightly with 1 tablespoon flour, tapping out the excess.
- 2
Mix dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp fine salt until well combined and no lumps of cocoa remain.
- 3
Combine wet ingredients
In a separate medium bowl, whisk 2 large eggs until lightly beaten. Add 1 cup whole milk, 1/2 cup neutral oil, and 2 tsp vanilla extract; whisk until homogeneous.
- 4
Make batter
Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until mostly combined. Scrape the sides and bottom to ensure no dry pockets remain. The batter will be thick.
- 5
Add hot coffee
Slowly stir in 1 cup hot brewed coffee (freshly brewed or hot water with instant coffee). Mix until smooth. The batter will thin slightly—this yields a moist crumb and deep chocolate flavor.
- 6
Bake
Divide batter evenly between prepared pans (use a scale or eyeball: about half the batter per 8-inch pan). Tap pans gently on the counter to release large air bubbles. Bake in the preheated oven for 25–30 minutes for 8-inch rounds (or 30–35 minutes for a 9x13) until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.
- 7
Cool
Remove cakes from the oven and let them cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edge, invert onto the rack, then remove the pan and allow cakes to cool completely (about 1 hour) before frosting.
Chocolate Frosting
- 8
Prepare cocoa and butter
Sift 3/4 cup unsweetened cocoa powder into a medium bowl to remove lumps. In a separate large bowl, beat 1/2 cup softened unsalted butter with an electric mixer on medium speed until creamy, about 1–2 minutes.
- 9
- 10
Adjust consistency
Add 1/4 cup whole milk or heavy cream, 1 tsp vanilla extract, and 1/4 tsp fine salt. Increase mixer speed to medium and beat until smooth and fluffy, about 2–3 minutes. If the frosting is too thick, add up to 1–2 tablespoons more milk; if too thin, add a little more powdered sugar (1–2 tbsp) to reach spreadable consistency.
Assembly
- 11
Level and stack
If the cake rounds have domes, level them with a serrated knife or cake leveler to create flat surfaces. Place one cake layer on a serving plate or cake board.
- 12
First layer of frosting
Spread about one-third of the frosting evenly over the first layer using an offset spatula or knife, leaving a small margin at the edge to prevent overflow.
- 13
Add second layer and crumb coat
Place the second cake layer on top. Apply a thin coat of frosting (crumb coat) over the entire cake to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.
- 14
Final frosting
Use the remaining frosting to apply a smooth final layer over the top and sides. Smooth with an offset spatula or bench scraper. If desired, create decorative swirls or piping.
- 15
Serve and store
Allow the frosted cake to sit at room temperature for 20–30 minutes before slicing for easier cutting. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days (bring to room temperature before serving).
