Chocolate Cake Recipe

Prepare and Preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease two 8- or 9-inch round cake pans, line the bottoms with parchment circles, and lightly grease the parchment. Dust pans with flour or cocoa powder and tap out the excess.

Combine dry ingredients

In a large bowl, sift or 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 evenly distributed.

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk 2 large eggs with 1 cup whole milk, 1/2 cup neutral oil, and 2 tsp vanilla extract until smooth.

Mix batter

Make a well in the center of the dry ingredients, pour in the wet mixture and stir with a spatula or wooden spoon until mostly combined. Pour in 1 cup hot water or hot brewed coffee and stir gently until batter is smooth and slightly thin. Scrape down the bowl to incorporate any dry pockets. The batter will be pourable—this yields a moist cake.

Divide and bake

Divide the batter evenly between the prepared pans (use a kitchen scale if available). Smooth the tops with a spatula. Bake in the preheated oven for 30–35 minutes, rotating halfway through if your oven has hot spots. Cakes are done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the edges begin to pull away from the pan.

Cool

Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, invert the cakes onto the rack, remove the parchment, and let them cool completely (about 1 hour) before frosting. Chilling the cakes 20–30 minutes can make them easier to handle when frosting.

Prepare butter and cocoa

In a large bowl, beat 3/4 cup softened unsalted butter with a hand mixer or stand mixer on medium speed until smooth and slightly whipped, about 1–2 minutes. Add 3/4 cup unsweetened cocoa powder and beat briefly to combine, scraping the bowl as needed.

Add sugar and liquids

With the mixer on low, add 3 cups confectioners' sugar in thirds, alternating with 3 tablespoons heavy cream (or milk), until smooth. Increase mixer speed to medium and beat until light and fluffy, about 1–2 minutes. Add 1 tsp vanilla extract and 1/4 tsp fine salt; taste and adjust: if frosting is too thick, add additional 1 tbsp cream at a time; if too thin, add 2–4 tbsp more powdered sugar.

Frost the cake

Place one cooled cake layer on your serving plate or cake stand. Spread about one-third of the frosting over the top in an even layer. Gently place the second cake layer on top, pressing lightly to level. Use remaining frosting to cover the top and sides of the cake in even strokes. Smooth with an offset spatula or create texture as desired. Refrigerate the assembled cake for 15 minutes to set the crumb coat, then add a final thin finishing layer if needed.

Sprinkle 1/4 cup chocolate shavings or sprinkles over the top and sides as desired. Lightly dust with up to 1/4 tsp coarse sea salt to enhance chocolate flavor. Keep the finished cake at cool room temperature for up to 2 days or refrigerate in an airtight cake box for up to 5 days; if refrigerated, bring to room temperature 30–60 minutes before serving for best texture.