(Two 9-inch round pans or one 9x13-inch pan)
For the Cake:
- 2 cups (400g) granulated sugar
- 1¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder (use high-quality, like Hershey’s or Ghirardelli)
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- ½ cup (120ml) vegetable oil (or canola)
- 2 tsp pure vanilla extract
- 1 cup (240ml) hot water (or hot coffee for deeper flavor)
For the Classic Chocolate Buttercream:
- 1 cup (2 sticks / 225g) unsalted butter, softened
- 3½ cups (420g) powdered sugar
- ½ cup (50g) unsweetened cocoa powder
- ¼ cup (60ml) heavy cream or whole milk
- 1 tsp vanilla extract
- Pinch of salt
💡 Pro Tips:
- Hot liquid “blooms” the cocoa, intensifying flavor.
- Room-temperature ingredients ensure even mixing.
- Don’t overmix after adding flour—keeps cake tender.
Step-by-Step Instructions (Moist, Fluffy, Foolproof)
1. Prep & Preheat
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round pans (or line a 9x13 with parchment).
2. Make the Batter
- In a large bowl, whisk sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat with a hand mixer or whisk for 2 minutes (until smooth and slightly thickened).
- Stir in hot water (or coffee)—batter will be thin. That’s okay!
3. Bake to Perfection
- Divide batter evenly between pans.
- Bake:
- Round pans: 30–35 minutes
- 9x13 pan: 35–40 minutes
- Until a toothpick comes out with moist crumbs (not wet batter).
- Cool in pans 10 minutes, then transfer to wire racks.
4. Make the Frosting
- Beat butter until creamy.
- Sift in cocoa and powdered sugar; mix on low.
- Add cream, vanilla, and salt; beat 2–3 minutes until fluffy.
5. Assemble & Serve
- Frost cooled cake.
- Optional: Top with chocolate shavings, sprinkles, or fresh berries.
Serving Suggestions
- ☕ Classic: With a glass of cold milk or coffee
- 🎂 Birthday-ready: Layer with frosting and candles
- 🍓 Summer twist: Serve with fresh strawberries and whipped cream
- 🍦 Decadent: Warm slice à la mode with vanilla ice cream
Make-Ahead & Storage Tips
- Room temperature: Frosted cake keeps covered up to 3 days.
- Fridge: Up to 5 days (bring to room temp before serving).
- Freeze: Unfrosted layers wrap well for up to 2 months. Thaw, then frost.
Frequently Asked Questions
Q: Can I make it gluten-free?
A: Yes! Use a 1:1 GF flour blend (like Bob’s Red Mill).
Q: No buttermilk?
A: This recipe uses milk + oil, which keeps it moist without buttermilk. (But if you have it, sub 1 cup buttermilk for milk + reduce baking soda to 1 tsp.)
Q: Cake sank in the middle?
A: Likely underbaked or too much leavener. Ensure your baking soda/powder are fresh!
Q: Can I use Dutch-process cocoa?
A: Only if you replace baking soda with baking powder (Dutch cocoa is non-acidic). Stick with natural cocoa for this recipe.
❤️ The Heart of the Cake
This Classic Chocolate Cake isn’t fancy—but it’s honest, reliable, and deeply satisfying. It’s what you bake when you want to celebrate quietly, comfort someone, or simply treat yourself to a slice of joy.
So sift that cocoa, pour that hot water, and bake with confidence. Because the best cakes aren’t complicated—they’re rich, moist, and made with love.
“Good cake doesn’t need a bakery—it just needs cocoa, sugar, and someone to share it with.” 🍫✨
