Desserts · Cakes
Classic Chocolate Cake
This is the chocolate cake we bake for every birthday in our house — tall, deeply chocolatey layers with a fudgy frosting. The batter comes together in one bowl, and the hot coffee at the end is the secret that makes it taste bakery-quality.
Ingredients
Cake
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee (or hot water)
Chocolate Frosting
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt until well combined.
- 3
Add the eggs, milk, oil and vanilla extract. Beat with a hand mixer on medium speed for about 2 minutes, until smooth.
- 4
Slowly stir in the hot coffee. The batter will be thin — that is exactly what keeps the cake moist.
- 5
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
- 7
For the frosting, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, then the cream, vanilla and salt. Beat until light and fluffy.
- 8
Frost the top of the first layer, stack the second layer on top, then cover the whole cake with the remaining frosting.
Baker's Tips
- Room-temperature ingredients blend more evenly and give a finer crumb.
- The coffee deepens the chocolate flavor — you will not taste it, we promise.
- Do not overmix once the flour goes in; overmixing makes the cake dense.
- For clean slices, chill the frosted cake for 30 minutes before cutting.
Storage
Keep the frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring slices back to room temperature before serving — the frosting turns wonderfully soft again.