Classic Chocolate Cake

I’ve baked a lot of chocolate cakes over the years, but this one always feels like home to me. It’s the cake I reach for when I want something deeply chocolatey, soft, and comforting without being fussy. Every time I make it, I’m reminded that simple ingredients can turn into something magical when you treat them with a little care and a lot of love.

This classic chocolate cake is the kind you picture at birthdays, family dinners, or late-night cravings. It’s rich, tender, and balanced—sweet but not overwhelming, with a cocoa flavor that hits just right. You’ll mix everything in a few easy steps, bake it, and end up with a cake that tastes like it took hours… even though it didn’t.

What makes this recipe special is the texture. I use oil instead of butter for moisture, hot coffee (or water) to deepen the flavor, and a simple method you can follow on auto-pilot. You’ll end up with a cake that stays soft for days, holds frosting beautifully, and slices cleanly.

Why You’ll Love This Recipe

• Deep chocolate flavor without being heavy
• Moist, tender crumb that stays soft for days
• Simple ingredients you already have at home
• No mixer needed
• Easy enough for beginners
• Flexible—you can bake it as a sheet cake, layer cake, or cupcakes
• Pairs with any frosting you love

Tools You’ll Need

• Mixing bowls
• Big enough to whisk dry and wet ingredients separately.
• Whisk
• Helps blend everything smoothly—no mixer needed.
• Rubber spatula
• Great for scraping the bowl so nothing goes to waste.
• Two 8-inch round cake pans
• Perfect for a layered cake. You can also use a 9×13 pan.
• Measuring cups and spoons (or a kitchen scale)
• Accurate measurements make a big difference in cake texture.
• Cooling rack
• Lets the cake cool evenly and prevents soggy bottoms.

Ingredients (US + Metric)

Dry Ingredients

• 1¾ cups (220g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder
• 2 cups (400g) sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt

Wet Ingredients

• 2 large eggs
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) hot coffee or hot water

How to Make Classic Chocolate Cake

1. Preheat your oven
2. Set it to 350°F (175°C). Grease your pans and line the bottoms with parchment for easy release. You’ll thank yourself later.
3. Whisk the dry ingredients
4. In a big bowl, whisk the flour, cocoa, sugar, baking powder, baking soda, and salt. I like getting this part out of the way because it keeps the batter lump-free.
5. Mix the wet ingredients (except coffee)
6. In another bowl, whisk the eggs, milk, oil, and vanilla. Don’t overthink it—just whisk until everything looks smooth.
7. Combine wet and dry
8. Pour the wet mixture into the dry ingredients and whisk until combined. The batter will be thick—don’t panic.
9. Add the hot coffee
10. Slowly pour it in while whisking. The batter will thin out, and the smell of chocolate suddenly gets real. This step creates that soft, dreamy crumb.
11. Pour and bake
12. Divide the batter between the two pans. Bake for 30–35 minutes or until a toothpick comes out clean. Don’t overbake—chocolate cake dries fast.
13. Cool completely
14. Let the cakes rest in the pans for 10 minutes, then move them to a cooling rack. Frosting warm cake is a heartbreak waiting to happen, so give them time.

Serving Ideas

• Frost with classic chocolate buttercream
• Spread with whipped cream and berries
• Dust with powdered sugar for a simple finish
• Add a layer of raspberry or caramel sauce between layers
• Top with crushed cookies for a fun twist

Variations and Customizations

• Swap milk for buttermilk for extra tenderness
• Add ½ cup mini chocolate chips to the batter
• Use espresso powder in the hot water for stronger flavor
• Make it gluten-free with a 1:1 GF baking blend
• Turn it into cupcakes (bake 18–20 minutes)

Make-Ahead and Storage

• Store frosted cake at room temperature for 2–3 days
• Refrigerate up to 5 days (cover to prevent drying)
• Freeze layers (unfrosted) for up to 2 months
• Freeze slices individually for easy treats

Pro Tips (From My Kitchen to Yours)

• Sift your cocoa if it’s clumpy—it makes a huge difference
• Use fresh baking soda and baking powder; old leavening means flat cake
• Don’t skip the hot liquid—it blooms the cocoa
• Tap the pans gently to release air bubbles before baking
• For ultra-flat layers, trim the domed tops after cooling

Mistakes to Avoid

• Overmixing—this makes the cake dense
• Overbaking—start checking at 28 minutes
• Using cold ingredients—they don’t blend as smoothly
• Frosting before the cake is cool—you’ll melt your frosting instantly

Recipe Overview

• Yield: 12–14 servings
• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 45–50 minutes

Nutrition (Per Serving)

Approximate values:

• Calories: 350
• Carbs: 52g
• Fat: 14g
• Protein: 4g

If you make this classic chocolate cake, I’d love to hear how it turned out for you. Share it with someone you love, leave a comment, or try one of the variations—I’m always excited to see how you make it your own. Happy baking!