The Best Chocolate Cake Recipe
About this recipe
If you're a chocolate lover, this chocolate cake recipe is calling your name! It's perfectly moist and soft, topped with a rich chocolate buttercream frosting that makes it a true chocolate dream. Whether it's for a birthday or just a sweet treat, this cake is sure to impress with its decadent flavor and foolproof method.
This version stands out because of its simple yet effective techniques, like using boiling water to enhance the chocolate flavor and keep the cake moist. Plus, the tips on measuring flour correctly ensure that your cake won't turn out dry.
Ingredient notes
- Use natural or Dutch processed cocoa powder for the cake and frosting.
- Eggs should be at room temperature for the best results.
Tips from Preppy Kitchen’s video
- Sift the dry ingredients to remove lumps and ensure even distribution, which helps the cake rise properly.
- When mixing the wet and dry ingredients, mix until just combined to avoid a dense cake; a few streaks of flour are okay.
- Adding boiling water to the batter makes it thin, which is normal and helps create a moist cake.
Good to know
- How many servings does this recipe yield?
- This recipe yields 8-10 servings.
- What is the total time needed to make this cake?
- The total time needed to make this cake is 1 hour and 15 minutes.
- What type of pans can I use for this recipe?
- You can use two 9-inch baking pans, or you can opt for three 6-inch or three 8-inch pans.
- Can I use coffee instead of boiling water?
- Yes, you can substitute the boiling water with hot coffee to enhance the chocolate flavor.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 350°F (175°C).
- 2
Prepare two 9-inch baking pans by spraying with baking spray or buttering and lining with parchment paper.
- 3
In a large bowl, combine 240g of all-purpose flour, 2 cups of granulated sugar, 50g of cocoa powder, 1.5 tsp of baking powder, 1.5 tsp of baking soda, and 0.5 tsp of kosher salt. Sift the dry ingredients together to remove any lumps.
- 4
In another bowl, mix together 0.5 cup of vegetable oil, 240ml of whole milk, 1 tbsp of vanilla extract, and 2 large eggs until smooth.
- 5
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix; a few streaks of flour are okay.
- 6
Carefully stir in 1 cup of boiling water until the batter is smooth. The batter will be thin, which is normal.
- 7
Divide the batter evenly between the prepared pans, approximately 700g per pan.
- 8
Bake in the preheated oven for about 35 minutes, or until a skewer inserted in the center comes out clean. Allow the cakes to cool in the pans for a few minutes before transferring to a wire rack to cool completely.
- 9
To make the chocolate buttercream, cream together 338g of unsalted butter in a stand mixer until silky smooth.
- 10
Gradually add 680g of sifted powdered sugar and 25g of cocoa powder, mixing on low to avoid a mess. Scrape down the sides of the bowl as needed.
- 11
Once combined, increase the speed and mix until the frosting is light and fluffy.
Heads up — we had to guess a little:
- The quantity of boiling water was inferred based on standard cake recipes.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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