Chocolate Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (for a full cake) or an 8-inch round for slightly taller cake. For half (4 slices) you can use an 6-7 inch pan or bake in a loaf pan; reduce bake time (see bake). Line the bottom with parchment for easier removal.

Dry ingredients

In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 1.25 cups granulated sugar, 0.5 cup unsweetened cocoa powder, 1 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt until evenly combined.

Wet ingredients

In a separate bowl, beat 2 large eggs lightly, then whisk in 0.75 cups whole milk, 0.5 cups vegetable oil, and 1 tsp vanilla extract until blended.

Combine

Pour the wet mixture into the dry ingredients and stir with a spatula or mixer on low until just combined and no large streaks of flour remain. Do not overmix.

Add hot water

Carefully stir in 0.5 cup hot water (hot, not boiling). The batter will be thin — this yields a moist cake. Scrape skillet/pan-ready batter into the prepared pan and smooth the top.

Bake

For a full 9-inch round pan (8 slices): bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. For a half cake (4 slices) in a smaller 6–7 inch pan or loaf pan: bake 22–28 minutes; check at 20 minutes. Remove from oven when done.

Cool

Allow the cake to cool in the pan on a wire rack for 10–15 minutes, then run a knife around the edge and invert onto the rack. Peel off parchment and let cool completely (about 1 hour) before frosting.

Beat butter and cocoa

In a medium bowl, beat 0.5 cup softened unsalted butter with 0.5 cup unsweetened cocoa powder until smooth and combined, about 1–2 minutes.

Add sugar and liquid

Gradually add 2 cups powdered sugar, beating on low after each addition to prevent a powder cloud. Add 2 tablespoons milk, 1 tsp vanilla extract, and 0.125 tsp salt. Increase speed to medium and beat until frosting is smooth and spreadable (about 2–3 minutes). If too thick, add 1–2 tsp more milk; if too thin, add up to 1/2 cup more powdered sugar, 1 tbsp at a time.

Frost the cake

Once the cake is completely cool, place it on a serving plate. For a layer or round cake, use an offset spatula to apply a thin crumb coat of frosting and chill 15 minutes. Apply a final layer of frosting, smoothing the top and sides. For a half cake or loaf, spread frosting evenly over the top.

Garnish

Sprinkle 2 tablespoons chocolate shavings or dust with cocoa powder over the frosted cake, if desired.

Serve & storage

Cut a full cake into 8 slices or a half cake into 4 slices. Store leftover cake covered at room temperature for 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for best texture.