Classic Chocolate Cake

Classic Chocolate Cake

Rich cocoa layers with a tender, moist crumb, finished in a glossy chocolate frosting.

Total 1 hr 50 min Makes 8 slices Calories 520/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Dairy, Wheat

This layer cake relies on a simple creaming method and a boiling-water addition to keep the crumb moist and deeply chocolatey. It works well for birthdays or any occasion calling for a homemade dessert with broad appeal, and it slices cleanly once fully cooled.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup boiling water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups chocolate frosting

Method

  1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.

  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

  3. Add the eggs, buttermilk, oil, and vanilla to the dry ingredients and beat on medium speed for 2 minutes until smooth.

  4. Reduce speed to low and carefully stir in the boiling water until the batter is thin and fully combined.

  5. Divide the batter evenly between the two prepared pans.

  6. Bake until a toothpick inserted into the center comes out clean, about 30 to 35 minutes.

  7. Cool the cakes in the pans on a wire rack for 10 minutes, then turn out onto the rack to cool completely, about 1 hour.

  8. Place one cake layer on a serving plate and spread about 3/4 cup of chocolate frosting evenly over the top.

  9. Set the second layer on top and frost the top and sides of the cake with the remaining frosting.

  10. Slice and serve, or store covered at room temperature until ready to serve.

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Rate this recipe

★ 3.7 (1)

Classic Chocolate Cake

This layer cake relies on a simple creaming method and a boiling-water addition to keep the crumb moist and deeply chocolatey. It works well for birthdays or any occasion calling for a homemade dessert with broad appeal, and it slices cleanly once fully cooled.

1 hr 50 min 8 slices 520 cal

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup boiling water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups chocolate frosting

Method

  1. 1

    Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.

  2. 2

    In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

  3. 3

    Add the eggs, buttermilk, oil, and vanilla to the dry ingredients and beat on medium speed for 2 minutes until smooth.

  4. 4

    Reduce speed to low and carefully stir in the boiling water until the batter is thin and fully combined.

  5. 5

    Divide the batter evenly between the two prepared pans.

  6. 6

    Bake until a toothpick inserted into the center comes out clean, about 30 to 35 minutes.

  7. 7

    Cool the cakes in the pans on a wire rack for 10 minutes, then turn out onto the rack to cool completely, about 1 hour.

  8. 8

    Place one cake layer on a serving plate and spread about 3/4 cup of chocolate frosting evenly over the top.

  9. 9

    Set the second layer on top and frost the top and sides of the cake with the remaining frosting.

  10. 10

    Slice and serve, or store covered at room temperature until ready to serve.