Chocolate Cake Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans (or one 9x13) with butter or nonstick spray and dust lightly with cocoa powder; tap out excess.

Combine dry ingredients

In a large bowl, sift or whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In a medium bowl or large measuring cup, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until smooth.

Add hot water/espresso

If using, dissolve the instant espresso powder in 1/2 cup boiling water. Combine with the remaining 1/2 cup hot water so you have 1 cup of hot water total. Set aside briefly.

Combine wet and dry

Make a well in the dry ingredients and pour in the mixed wet ingredients. Using a hand mixer or stand mixer on low, mix just until incorporated. The batter will be thick.

Thin with hot water

With the mixer running on low, slowly add the hot water (or hot water + espresso) in a steady stream. Beat until the batter is smooth and slightly thin — it will be pourable. Scrape down the bowl to ensure even mixing.

Bake

Divide the batter evenly between the prepared pans (use a scale or roughly 2 cups batter per 8-inch pan). Smooth the tops. Bake in the preheated oven for 25–30 minutes for 8-inch rounds (or 30–35 minutes for 9x13), or until a toothpick inserted in the center comes out with a few moist crumbs attached.

Cool

Allow cakes to cool in the pans for 10–15 minutes, then run a knife around the edges and invert onto wire racks. Remove pans and cool completely before frosting (1–2 hours).

Prepare butter and cocoa

Using a stand mixer or large bowl with a hand mixer, beat the softened butter on medium speed until creamy, about 1–2 minutes. Add the unsweetened cocoa powder and beat until combined and smooth.

Add powdered sugar and cream

With the mixer on low, add the powdered sugar in two additions, alternating with the heavy cream. Beat after each addition until incorporated. Increase speed to medium-high and beat for 1 minute until light and fluffy. If frosting is too thick, add 1 teaspoon heavy cream at a time; if too thin, add up to 1/2 cup more powdered sugar.

Finish frosting

Add the vanilla extract and salt and beat briefly to combine. Taste and adjust salt or sweetness as desired. Frosting should be spreadable but hold soft peaks.

If the cake layers are domed, level them with a serrated knife or cake leveler. Place one layer on your serving plate or cake board. Spread a generous layer of chocolate frosting (about 1/3 of the frosting) over the first layer. Top with the second layer and press lightly to adhere.

Use the remaining frosting to crumb-coat the cake (a thin layer around the sides and top), chill for 15–20 minutes to set, then apply the final even layer of frosting. Smooth the top and sides with an offset spatula or create decorative swirls.

Slice and serve at room temperature. Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temperature before serving).