Chocolate Cake

Rich cocoa, sugar, flour, eggs, and vanilla combine to create this decadent Chocolate Cake Recipe. Moist, tender, and pure bliss in every bite!

this Recipe

You know how certain recipes just become part of your life story? Like, they’re woven into the fabric of your best memories? Well, this chocolate cake recipe is one of those for me.

It all started during a pretty rough week. You know the kind—where everything feels like it’s going wrong? Work was a mess, the weather was gross, and my motivation was hiding under a rock somewhere. So, I decided to do what I always do when life feels like it’s playing a sad trombone…I baked.

I didn’t even plan it. Just grabbed whatever was in my pantry and went to work. Sugar, flour, cocoa powder—check. Nothing fancy, nothing expensive. Just the usual suspects.

Honestly, it was probably the messiest I’ve ever been in the kitchen. Flour everywhere, cocoa powder on my elbow (still not sure how that happened), and my phone blasting 90s jams because, apparently, that’s what my brain needed. And you know what? It worked. By the time the cake was in the oven, I felt…better.

And when I finally took that first bite? Oh man. It was like everything clicked back into place. It was rich, moist, and somehow comforting. Like a hug in cake form. It’s crazy how something so simple can feel so…perfect.

Now, it’s my go-to whenever I need a pick-me-up. Or just when I want cake. Which, let’s be real, is most of the time.

Why You’ll Love This Chocolate Cake Recipe?

• Moist & Fudgy: Oil, milk, and boiling water make this cake so moist you’ll swear it came from a fancy bakery. It’s one of those “is this even real life?” kind of textures.

• Rich Chocolate Flavor: Thanks to the cocoa powder, you get that deep, intense chocolate flavor. And if you swap the water for coffee? Wow. Just…wow.

• Super Simple Ingredients: No fancy-schmancy stuff. Just basics you probably have in your pantry right now. Seriously, this cake doesn’t judge.

• Versatile: Layer cake, sheet cake, cupcakes…you name it, this recipe can handle it. It’s like the Swiss Army knife of chocolate cakes.

• Beginner-Friendly: If you can mix things in a bowl, you can make this cake. And if you mess it up a little? It’s still chocolate cake. It’s never really a disaster.

Ingredient Notes:

Alright, let’s break down the magic. Here’s what you need and why it matters:

• White Sugar: Adds sweetness and helps keep the cake moist. Because nobody likes dry cake.

• All-Purpose Flour: It’s sturdy enough to give the cake structure but soft enough to keep it tender. A balancing act, really.

• Unsweetened Cocoa Powder: The real MVP here. Go for the good stuff if you can—it makes a difference.

• Baking Powder & Baking Soda: They’re like the cake’s hype men, making sure everything rises up nice and fluffy.

• Eggs: Adding richness and binding all the ingredients together like a sweet, chocolaty glue.

• Milk: Makes the cake creamy and soft. Almond or oat milk works great, too, if you’re dairy-free.

• Vegetable Oil: Keeps things super moist. Butter’s great, but oil just works better here.

• Vanilla Extract: Enhances the flavor. It’s like the secret ingredient that’s not really a secret.

• Boiling Water: This is where it gets weird but trust me—it’s what makes the cocoa powder really shine.

How To Make Chocolate Cake?

Step 1: Preheat & Prep

Set your oven to 350°F (175°C). Grease and flour two 9-inch round pans, or line a sheet pan with parchment paper. It’s like insurance—no sticking allowed.

Step 2: Mix The Dry Ingredients

Grab a big ol’ bowl and toss in your sugar, flour, cocoa powder, baking powder, baking soda, and salt. Just stir it up until it’s all blended. No need to get fancy with sifting.

Step 3: Add The Wet Ingredients

Now, add in your eggs, milk, oil, and vanilla. Mix it all up on medium speed for about 2 minutes. It should look creamy and dreamy—like the cake version of a spa day.

Step 4: Stir In The Boiling Water

This is the part where you’ll doubt yourself. Adding boiling water makes the batter super thin—almost watery. But trust me, it’s exactly what you want. It’s what makes this cake so crazy moist.

Step 5: Bake It Up

Pour the batter into your pans and bake. For the round cakes, go for 30–35 minutes. If you’re doing a sheet cake, around 15 minutes should do it. You’ll know it’s done when a toothpick comes out clean.

Step 6: Cool & Frost

Let the cakes cool in their pans for about 10 minutes before flipping them out onto a wire rack. Then, frost away with your favorite icing, or just eat it straight from the pan. No judgment.

Storage Options:

Keep your cake covered at room temperature for up to 3 days. You can also pop it in the fridge for up to a week. If you want to freeze it, just wrap the slices or layers tightly in plastic wrap and foil, and they’ll keep for about 3 months.

Variations and Substitutions:

• Gluten-Free: Just swap the flour for a gluten-free blend.

• Dairy-Free: Use almond, oat, or coconut milk.

• Extra Chocolatey: Stir in chocolate chips or drizzle melted chocolate on top.

• Coffee Twist: Swap the boiling water for hot coffee. It makes the chocolate flavor even richer.

What to Serve with Chocolate Cake?

• Vanilla Ice Cream: Hot-and-cold contrast = pure bliss.

• Fresh Berries: A little tartness to cut through all that rich chocolate.

• Whipped Cream: Because, why not?

Frequently Asked Questions:

Can I make this cake ahead of time?
Absolutely! Sometimes it tastes even better the next day.

Can I use butter instead of oil?
Sure, but the cake might be a bit denser. Oil just makes it extra moist.

Can I turn this recipe into cupcakes?
Yep! Just reduce the baking time to around 18–20 minutes.

Alright, now it’s your turn. Go make this cake and tell me what you think. And hey, if you come up with some wild new topping combo, I have to hear about it!

Keep the Flavor Coming – Try These:

My Grandma’s Brownies: The Best Brownies You’ve Ever Tasted

Rigatoni with Sausage, Tomatoes, and Zucchini

Delicious Salted Caramel Butter Bars – Perfect for Any Occasion!

Chocolate Cake

This recipe, for Chocolate Cake embodies a blend of flavors, where simplicity and sophistication intertwine. With every mouthful, you embark on a journey through a moist and tender texture infused with the soulful essence of cocoa. Crafted with love and everyday ingredients it transforms into a work of art that tantalizes both the palate and the senses. Be it the laughter around a birthday table or a serene and comforting evening at home this cake envelops those moments with its indulgent embrace of rich chocolate. It's more than a recipe; it's an invitation to forge lasting memories one delectable slice, at a time.

PRINT PIN REVIEW SAVE Saved!

Servings

Ingredients

1x2x3x

• 2 c white sugar
• 1 ¾ c all-purpose flour
• ¾ c unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 c milk
• ½ c vegetable oil
• 2 tsp vanilla extract
• 1 c boiling water

Cook ModePrevent your screen from going dark

Instructions

 

1. Preheat your oven to 350°F (175°C). Flour two 9-inch pans or line a half-sheet pan with parchment paper and spray it with cooking spray.
2. In a bowl mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. Into the mixture add eggs, milk, oil and vanilla extract. Mix everything on medium speed for 2 minutes.
4. Gently stir in the boiling water until well combined. The batter will have a thin consistency.
5. If using pans bake for 30 35 minutes; if using a sheet cake pan bake for about 15 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
6. After removing from the oven let the cakes cool in their pans for around 10 minutes before transferring them to a wire rack to cool completely.

Notes

Turning our Chocolate Cake into a gluten-free treat is more, than just a substitution; it's an opportunity to explore exciting new textures and flavors. To embark on this gluten adventure you can replace the all-purpose flour with a high-quality blend of gluten-free flour ideally containing a mixture of rice flour, potato starch and tapioca flour. These special blends are formulated to mimic the texture and structure of flour ensuring that your cake still rises beautifully and maintains its crumb.

Remember, baking without gluten requires finding the balance. Since there is no present our cake might require some binding. If your chosen blend doesn't already include it consider adding ¼ teaspoon of xanthan gum to the ingredients. This small addition helps replicate the texture and consistency that gluten typically provides.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/