Description
This classic chocolate cake recipe yields a moist, rich, and tender cake perfect for any occasion. Combining cocoa, vanilla, and a balance of sweet and tangy ingredients, it’s simple to prepare and sure to satisfy chocolate lovers. Baked to perfection in the oven, this cake is ideal for family gatherings, celebrations, or just a delightful homemade treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan to ensure the cake doesn’t stick after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir well until the ingredients are evenly distributed.
- Add Wet Ingredients: Stir in the milk, vegetable oil, and vanilla extract into the dry mixture. Mix gently until the batter is smooth and homogenous.
- Incorporate Boiling Water: Beat in the boiling water carefully; the batter will be thin, which is expected. This step helps create a moist and tender crumb in the cake.
- Bake the Cake: Pour the prepared batter into the greased and floured pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan on a wire rack before slicing and serving. This helps the cake set properly and enhances texture.
Notes
- Use high-quality cocoa powder for the best chocolate flavor.
- Make sure the boiling water is added last and mixed well to ensure a smooth batter.
- This cake can be doubled for a larger crowd; just adjust baking time accordingly with a larger pan.
- For extra richness, consider adding chocolate chips before baking or frosting the cooled cake with your favorite icing.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
