The aroma of freshly baked chocolate cake fills my kitchen with warmth and anticipation. I love how each slice delivers a velvety, rich chocolate flavor that melts effortlessly in my mouth. Whether I’m celebrating a special moment or simply satisfying a craving, this cake always feels like the perfect choice for any occasion.
Why You’ll Love This Recipe
I love this recipe because it’s simple to make yet tastes like something from a bakery. It gives me a moist, tender crumb with deep chocolate richness, and it’s versatile enough to dress up with any frosting or filling I’m in the mood for. I also appreciate how reliable the texture is—every time I bake it, I know it will turn out beautifully.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 and 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup whole milk
2 teaspoons vanilla extract
1/2 teaspoon salt
Directions
I begin by preheating my oven to 350°F (175°C) and greasing two 9-inch round cake pans.
In a mixing bowl, I whisk together the flour, cocoa powder, baking powder, salt, and sugar.
In another bowl, I cream the softened butter until smooth, then gradually add sugar and beat until fluffy.
I add the eggs one at a time to the butter mixture and mix in the vanilla extract.
I alternate adding the dry ingredients and the milk into the wet mixture, blending gently until just combined.
I divide the batter evenly into the prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
After baking, I let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
Servings And Timing
This cake serves about 12 people.
Total time: approximately 50 minutes (20 minutes prep + 30 minutes baking).
Variations
I sometimes substitute buttermilk for whole milk for extra tenderness and tang.
When I want a deeper chocolate flavor, I add 1/2 cup of hot brewed coffee to the batter in place of part of the milk.
To adapt it for dietary needs, I use a gluten-free flour blend in equal measure.
I switch up the frosting depending on the occasion—chocolate ganache, vanilla buttercream, or even whipped cream all work beautifully.
For fun additions, I mix in chocolate chips, nuts, or swirl in raspberry jam for a fruity ribbon.
Storage/Reheating
I store the frosted cake in an airtight container at room temperature for up to 3 days.
For long-term storage, I freeze individual slices tightly wrapped for up to 1 month. When I want a warm, fresh-tasting slice, I bring it to room temperature and microwave it for 15–20 seconds.
FAQs
Can I use cocoa powder instead of melted chocolate?
Yes, I rely on unsweetened cocoa powder in this recipe because it gives the cake a deep, balanced chocolate flavor without adding extra fat.
How long should I bake the cake?
I bake it for 30–35 minutes, but I always check for doneness by making sure a toothpick inserted in the center comes out clean.
What frosting pairs best with this cake?
I personally love chocolate ganache or a classic buttercream, but this cake pairs well with almost any frosting I’m craving.
Can I make this cake ahead of time?
Yes, I often bake the layers a day early, wrap them tightly once cooled, and store them in the fridge until I’m ready to frost.
How do I know the cake is done without a toothpick?
If the center springs back gently when I press it with my fingertip and the edges slightly pull away from the pan, it’s ready.
Conclusion
I find this chocolate cake to be one of the most dependable and satisfying desserts I make. It’s simple, rich, and perfect for everything from birthdays to quiet evenings at home. I hope you enjoy baking it as much as I do—it never fails to impress.
This Ultimate Chocolate Cake is a rich, moist layer cake that delivers a deep chocolate flavor and tender crumb. It’s simple enough for everyday baking yet elegant enough for special occasions.
Ingredients
1 ¾ cups all‑purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ cups granulated sugar
½ cup (1 stick) unsalted butter, softened
3 large eggs
1 cup whole milk
2 teaspoons vanilla extract
½ teaspoon salt
Instructions
Preheat oven to 350 °F (175 °C). Grease and flour two 9‑inch round cake pans.
In a mixing bowl, whisk together flour, cocoa powder, baking powder, salt, and sugar until evenly combined.
In another bowl, cream the softened butter until smooth. Gradually beat in the sugar until light and fluffy.
Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
Alternate adding the flour mixture and the milk to the butter‑egg mixture: begin and end with the dry ingredients, mixing gently until just combined.
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely before frosting.
Notes
For deeper chocolate flavour, replace a portion of the milk with hot brewed coffee (it won’t make the cake taste like coffee) — this is a known trick to enhance cocoa flavour. :contentReference[oaicite:0]{index=0}
Use room‑temperature eggs and mix gently to avoid over‑mixing, which can cause a dense or uneven crumb. :contentReference[oaicite:1]{index=1}
Measure flour carefully (preferably by weight) rather than scooping from the bag, to avoid a dry cake. :contentReference[oaicite:2]{index=2}
You can substitute buttermilk for milk for added tenderness and a slight tang in flavour.
If making ahead, the cooled cake layers can be wrapped and stored for a day before frosting.
