It took me years to find a chocolate cake that was this reliable and just eight ingredients in, I knew I had a winner: simple chocolate cake recipe. It\u2019s a deep, rich, melt in your mouth dessert that comes together quickly and never disappoints. Whether I\u2019m baking for birthdays, Sunday dinner, or pure chocolate craving relief, this one is the go to.<\/p>\n
Why I Always Choose This Chocolate Cake
\nThis cake delivers every single time. The texture is soft but holds together well for slicing. The cocoa and chopped chocolate give it deep flavor, and the frosting? Like a truffle on top. If you\u2019ve struggled with dry or dense chocolate cakes before, trust me this one will change your mind.<\/p>\n
No mixer required: One bowl, one whisk, perfect results
\nDeep flavor: Cocoa + real chocolate for richness
\nVersatile: Works as layer cake, cupcakes, or sheet cake
\nBeginner proof: Easy steps, forgiving batter
\nThis recipe is my chocolate version of eggless vanilla cake or vanilla sponge cake a must have in your back pocket.<\/p>\n
Ingredients for the Cake
\n2 cups granulated sugar (400 g)
\n1 3\/4 cups all purpose flour (245 g)
\n3\/4 cup unsweetened cocoa powder (75 g)
\n1 1\/2 tsp baking powder
\n1 1\/2 tsp baking soda
\n1\/2 tsp salt
\n2 large eggs
\n1 cup warm water or coffee (240 ml)
\n1 cup milk (240 ml)
\n1\/2 cup oil (vegetable, corn, or canola \u2013 120 ml)
\n1 1\/2 tsp vanilla extractChocolate Frosting Ingredients
\n6 oz chopped semi sweet or bittersweet chocolate (180 g)
\n1 cup unsalted butter, room temp (226 g)
\n2 cups powdered sugar, sifted (230 g)
\nStep by Step: How I Make the Perfect Chocolate Cake
\n1: Prep the Pans
\nPreheat oven to 350\u00b0F (180\u00b0C).
\nGrease and flour two 9 inch round pans. Line the bottom with parchment for easy release.
\n2: Mix the Batter
\nIn a large bowl, whisk sugar, flour, cocoa, baking powder, baking soda, and salt.
\nAdd eggs, warm water (or coffee), milk, oil, and vanilla. Whisk until smooth and pourable.
\n3: Bake the Layers
\nDivide batter evenly into prepared pans.
\nBake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
\nLet cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
\n4: Make the Frosting
\nMelt chocolate in microwave or double boiler and let it cool slightly.
\nBeat butter until smooth, then slowly add powdered sugar.
\nAdd melted chocolate and beat until light and creamy.
\n5: Assemble and Decorate
\nPlace one cake layer on serving plate. Spread a layer of frosting on top.
\nTop with second cake layer and frost the top and sides generously.
\nDecorate with sprinkles, chocolate curls, or nothing at all it\u2019s that good plain.<\/p>\n\n