Chocolate cake is a beloved dessert that brings joy to many. Its rich flavor and soft texture make it a favorite for birthdays, celebrations, or just a sweet treat on any day. Whether you are baking for yourself or for loved ones, this classic chocolate cake recipe is sure to impress.
Why Make This Recipe
Making a chocolate cake from scratch is an enjoyable experience that rewards you with delicious results. This recipe uses simple ingredients that come together easily, creating a moist cake with a delightful chocolate flavor. Plus, it includes a creamy frosting that adds the perfect finishing touch. Baking this cake can become a fun activity to share with family or friends, making it a perfect choice for gatherings.
How to Make Chocolate Cake
Ingredients:
- ¾ cup vegetable oil
- 1 1/4 cup warm coffee
- 2 large eggs
- 2 1/4 teaspoons vanilla
- 2 cups all-purpose flour
- 1 1/2 cup granulated sugar
- ¾ cup unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
Directions:
- Preheat the oven to 325°F (160°C). Spray two 8-inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray the parchment with cooking spray. Dust the inside of the pans with flour and tap out the excess. Set aside.
- In a large bowl, whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
- In a medium bowl, sift together the flour, sugar, unsweetened cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
- Fill the two pans evenly with the batter and bake for 30-35 minutes, or until the center of the cake springs back lightly when pressed, or a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pans before inverting them on a cooling rack to finish cooling.
- Once completely cooled, wrap the cakes in two layers of plastic wrap and place them in the fridge for at least 12 hours. You may also put the wrapped cakes in the freezer instead of the fridge, which results in a more chilled cake, making it easier to decorate.
- Prepare the frosting while the cake is chilling.
- When ready to frost your cakes, remove them from the fridge or freezer and take off the plastic wrap. Place the bottom layer upside down on a plate, cake stand, or cake board. Spread an even, thick layer of frosting over the top of the cake, frosting just over the edge to avoid gaps. Place the second cake upside down on top of the first and make sure it’s even. Smooth out the frosting on the sides with a knife or an offset spatula. Spread a thick layer of frosting over the sides and the top, then smooth it out. Use a piping bag to pipe the borders and details. Chill until ready to serve.
How to Serve Chocolate Cake
Serve your chocolate cake as a delicious dessert or as a sweet treat for afternoon tea. It can be enjoyed plain or with added toppings such as fresh berries, whipped cream, or ice cream. A slice goes great with coffee or milk, making it a versatile sweet option for any occasion.
How to Store Chocolate Cake
To store your chocolate cake, keep it covered in an airtight container at room temperature for up to 3 days. If you need to store it for a longer time, you can refrigerate the cake, which will keep it fresh for up to a week. For longer storage, consider freezing the cake, which can maintain its quality for up to 3 months.
Tips to Make Chocolate Cake
- Ensure your ingredients are at room temperature for the best results.
- Do not skip chilling the cake before frosting; it helps in easier and neater decorating.
- Experiment with different frostings or fillings for added flavor.
Variation (if any)
You can make a variety of chocolate cake by adding coffee or espresso powder to the batter for enhanced chocolate flavor. Additionally, consider adding nuts or chocolate chips for a delightful twist.
FAQs
- Can I use cake flour instead of all-purpose flour? Yes, you can substitute cake flour for all-purpose flour for a lighter texture.
- Can I make this cake gluten-free? Yes, use a gluten-free flour blend to replace the all-purpose flour.
- What if I don’t have coffee? You can use hot water or milk as a substitute for coffee in this recipe.
Chocolate Cake
Ingredients
For the cake
- ¾ cup vegetable oil
- 1 1/4 cup warm coffee
- 2 large eggs
- 2 1/4 teaspoons vanilla vanilla extract
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking soda
- 1 teaspoon salt
For the frosting
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Spray two 8-inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray the parchment with cooking spray. Dust the inside of the pans with flour and tap out the excess. Set aside.
- In a large bowl, whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
- In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
Baking
- Fill the two pans evenly with the batter and bake for 30-35 minutes, or until the center springs back lightly when pressed, or a toothpick comes out clean.
- Allow the cake to cool for 10 minutes in the pans before inverting them on a cooling rack to finish cooling.
Chilling and Frosting
- Once completely cooled, wrap the cakes in two layers of plastic wrap and place them in the fridge for at least 12 hours, or freeze for easier decorating.
- Prepare the frosting while the cake is chilling.
- When ready to frost, remove the cakes from the fridge or freezer and take off the plastic wrap. Place the bottom layer upside down on a plate. Spread an even, thick layer of frosting over the top of the cake.
- Place the second cake upside down on top of the first and ensure it’s even. Smooth out the frosting on the sides and top. Use a piping bag to decorate.
- Chill until ready to serve.
