Chocolate Cake Recipe

Prepare oven and pans

Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper; lightly grease the paper and dust pans with flour, tapping out excess.

Combine dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1.75 cups granulated sugar, 3 tablespoons unsweetened cocoa powder, 1.5 teaspoons baking powder, 1.5 teaspoons baking soda, and 1 teaspoon salt until evenly blended.

Combine wet ingredients

In a separate medium bowl, whisk 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract until smooth.

Mix batter

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or electric mixer on low speed, mix until just combined and no large streaks of flour remain (about 30–45 seconds).

Add hot water

Carefully stir in 1 cup hot water (hot, not boiling) a little at a time. The batter will be very thin — this is normal and yields a moist cake. Mix until homogeneous.

Bake

Divide batter evenly between the prepared pans. Bake in preheated oven for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even browning.

Cool

Remove pans from oven and set on a wire rack. Let cakes cool in pans for 10 minutes, then run a knife around the edges and invert onto the rack. Peel off parchment and let layers cool completely (about 1–1.5 hours) before frosting.

Beat butter and cocoa

In a large bowl, using a mixer on medium speed, beat 1/2 cup softened unsalted butter until smooth. Add 3/4 cup unsweetened cocoa powder and beat until well combined and fluffy, about 1 minute.

Add powdered sugar and milk

With the mixer on low, add 3 cups powdered sugar alternately with 1/4 cup whole milk in two or three additions to prevent a sugar cloud. After each addition, increase speed to medium and beat until smooth. If frosting is too thick, add additional milk 1 teaspoon at a time to reach spreadable consistency; if too thin, add a little more powdered sugar.

Flavor and season

Add 1 teaspoon vanilla extract and 1/4 teaspoon salt. Beat on medium-high for 30–45 seconds until frosting is light and fluffy and holds soft peaks.

Frost the cake

Place one cooled cake layer on a serving plate or cake turntable. Spread about one-third of the frosting on top in an even layer. Place the second cake layer on top and gently press to level. Use remaining frosting to cover the top and sides evenly, using an offset spatula for smooth sides. If desired, create decorative swirls or ridges.

Sprinkle 2 tablespoons chocolate shavings or a light dusting of cocoa powder over the top and garnish with 1/2 cup fresh berries around the edge or in the center. Chill the cake for 15–30 minutes to set the frosting before slicing if you prefer cleaner slices.