Cake Recipe Chocolate Cake
Nothing beats a warm slice from a homemade Cake Recipe Chocolate Cake that's moist, easy to whip up, and crowned with silky chocolate frosting.
Ingredients
- 2 cups all-purpose flour spooned and leveled; or swap in 1:1 gluten-free blend
- ¾ cup unsweetened cocoa powder Dutch-process for best depth
- 2 cups granulated sugar
- 1 ½ tsp baking powder check freshness date
- 1 ½ tsp baking soda
- ½ tsp fine sea salt
- 2 large eggs room temperature
- 1 cup sour cream or full-fat Greek yogurt—extra creaminess
- ½ cup vegetable oil neutral flavor; avocado oil works too
- 1 cup hot brewed coffee strong; enhances chocolate notes
- 2 tsp pure vanilla extract Madagascar or Mexican vanilla for aromatic punch
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round pans and line bottoms with parchment for easy release.
- In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt until uniform. A consistent dry mix helps the cake rise evenly.
- In a separate bowl, lightly beat eggs. Whisk in sour cream, oil, hot coffee, and vanilla until smooth—coffee heightens the chocolate without tasting like coffee once baked.
- Pour wet mixture into dry ingredients. Stir gently with a spatula until just combined—overmixing can yield a tougher crumb.
- Divide batter between pans. Bake on the center rack for 30–35 minutes, or until a toothpick comes out clean (a few moist crumbs are fine).
- Let cakes rest in pans 10 minutes, then invert onto wire racks to cool completely. Frosting warm layers will turn into a meltdown.
- Use your favorite chocolate frosting (see Notes). Spread between layers, top, and sides; garnish with berries, nuts, or chocolate shavings.
Notes
• Patience is key—cool completely before frosting for neat edges.
• Humid kitchens? Reduce baking soda by ¼ tsp to prevent over-rising.
• For extra moistness, brush layers with simple syrup (equal sugar and water heated until dissolved).
• I discovered that folding by hand, not mixer, keeps gluten light and tender.
• Humid kitchens? Reduce baking soda by ¼ tsp to prevent over-rising.
• For extra moistness, brush layers with simple syrup (equal sugar and water heated until dissolved).
• I discovered that folding by hand, not mixer, keeps gluten light and tender.
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