Hey there, it’s Anne from Beyond the Bayou Blog! After years of working in restaurants, I’ve picked up quite a few recipes along the way.
One dessert that always brings back fond memories is a rich, decadent chocolate cake. There’s just something about that first fudgy bite that takes me back to special celebrations and happy times.
This chocolate cake recipe is a real keeper. It’s been passed down through generations in my family, and I’ve made a few small tweaks to make it even better.
The chocolate flavor is intense but not overwhelming, and the texture is perfectly moist. Trust me, one slice is never enough!
Whether you’re an experienced baker or just getting started, this recipe is straightforward and hard to mess up. It’s great for birthdays, holidays, or anytime you need an indulgent chocolate fix. Grab your apron and let’s get baking!
Why You’ll Love This Chocolate Cake Recipe
- One Bowl Wonder! This recipe is all about simplicity. Just like my yellow cake and spice cake recipes, you only need one bowl to mix everything together. No fuss, no mess!
- Basic Ingredients You won’t need anything fancy. Just grab some all-purpose flour, natural cocoa powder, and buttermilk (or try my easy buttermilk substitute!). That’s as complex as it gets.
- No Mixer? No Problem! While I often use a stand mixer, you can easily mix this cake by hand. It’s totally up to you!
- Super Adaptable: Want a two-layer 8” or 9” cake? No problem. Prefer a three-layer cake? You can do that too! Instructions for both options are in the printable recipe below.
- Easy to Get Right: This recipe uses a version of the reverse creaming method, which makes it really hard to over-mix the batter. It’s not impossible, but it’s pretty unlikely!
The Best Chocolate Cake Recipe
Equipment
- Cake Pans (9-inch)
- Mixing Bowl
- Whisk (Balloon)
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 cup milk or buttermilk almond, or coconut milk
- 1/2 cup vegetable oil or canola oil or melted coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat oven to 350ºF. Grease and flour two 9-inch cake pans.
- In a bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Add milk, oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth.
- Slowly add boiling water to the batter, mixing until combined.
- Divide batter evenly between the cake pans.
- Bake for 30-35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a rack to cool completely before frosting.
Nutrition
Tips For Making Chocolate Cake!
- Eggless Option: For an eggless version, substitute each egg with 1/4 cup of applesauce or mashed banana. Keep an eye on the baking time as the cake may be done sooner without eggs.
- Adjusting for Different Pan Sizes: You can make this cake in a 13 x 9 pan by halving the recipe. Bake it at 350°F for about 30 minutes or until the cake is fully set.
- Avoid Over-baking: To ensure a moist cake, don’t over bake it. Remove it from the oven when a toothpick inserted into the center comes out mostly clean. This will keep your cake soft and delicious!
What To Serve With Chocolate Cake?
