Introduction

This Homemade Chocolate Cake is rich, moist, and bursting with deep chocolate flavor. Perfect for birthdays, celebrations, or simply indulging your sweet tooth, this cake is easy to make and sure to impress!

Ingredients

For the Cake:

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

For the Frosting:

• 1/2 cup unsalted butter, softened
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup whole milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add wet ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until smooth and combined.
4. Add boiling water: Gradually stir in the boiling water until the batter is thin and smooth.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Make the frosting: In a medium bowl, beat the butter and cocoa powder until smooth. Gradually add the powdered sugar and milk, alternating between the two, until the frosting reaches a spreadable consistency. Stir in the vanilla extract.
8. Assemble the cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second cake layer and frost the top and sides of the cake.
9. Serve: Slice and serve this decadent homemade chocolate cake. Enjoy!

Serving and Storage Tips

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Allow refrigerated slices to come to room temperature before serving for the best flavor and texture.

Variations

• Extra chocolate: Add chocolate chips to the batter for a gooey texture.
• Layered delight: Add a layer of fruit preserves or cream cheese frosting between the cake layers for extra flavor.
• Gluten-free: Use a gluten-free all-purpose flour blend to make this cake gluten-free.

Tips

• Use room temperature ingredients for a smoother batter and even baking.
• Let the cakes cool completely before frosting to prevent the frosting from melting.
• For a more intense chocolate flavor, use Dutch-processed cocoa powder.

Small Story: Motivation Behind This Recipe

This Homemade Chocolate Cake was inspired by the joy of baking something special for loved ones. Whether it’s a birthday, holiday, or a quiet family dinner, this recipe captures the magic of sharing rich, indulgent flavors that bring everyone together.

Conclusion

This Homemade Chocolate Cake is a timeless dessert that’s sure to impress. With its moist texture, deep chocolate flavor, and creamy frosting, it’s a treat that everyone will love. Try this recipe and add a touch of sweetness to your next celebration!

FAQs

• Can I use a different pan size? Yes, you can use a 9×13-inch pan or make cupcakes. Adjust the baking time accordingly.
• What if I don’t have whole milk? You can use any milk, but whole milk adds richness.
• Can I freeze this cake? Yes, wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw before frosting and serving.