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A perfectly baked no-fail chocolate cake with rich frosting

Classic No-Fail Chocolate Cake

This classic no-fail chocolate cake recipe is perfect for any occasion. It's incredibly moist, rich, and easy to make, even for beginner bakers.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups All-purpose flour (210g)
  • 2 cups Granulated sugar (400g)
  • ¾ cup Unsweetened cocoa powder (65g) (Dutch-processed for darker color)
  • 1 ½ teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
Wet Ingredients
  • 2 Large eggs at room temperature
  • 1 cup Milk (240ml), at room temperature
  • ½ cup Vegetable oil (120ml)
  • 2 teaspoons Vanilla extract
  • 1 cup Hot water or hot brewed coffee (240ml)

Equipment

  • Oven
  • Round cake pans (8 or 9-inch)
  • Large bowl
  • Whisk
  • Electric mixer (optional)
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 8 or 9-inch round cake pans by greasing, flouring, and optionally lining with parchment paper.
  2. In a large bowl, whisk together all the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate medium bowl, whisk together the wet ingredients: eggs, milk, vegetable oil, and vanilla extract until blended.
Mixing & Baking
  1. Pour the wet ingredients into the dry ingredients and mix on low speed or by hand until just combined, being careful not to overmix.
  2. Gradually add the hot water or brewed coffee to the batter, mixing on low speed until just incorporated.
  3. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
Cooling
  1. Allow the cakes to cool in the pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely.

Notes

For an even richer flavor, use hot brewed coffee instead of hot water. Make sure all cold ingredients (eggs, milk) are at room temperature for a smoother batter and better cake texture. Do not overmix the batter, as this can result in a tough cake. The batter will be thin, which is normal for this recipe and contributes to the cake's moistness.