Here’s a classic, moist chocolate cake recipe with a rich chocolate flavor and soft crumb:
Ingredients (for a 9×13-inch cake)
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Chocolate Frosting:
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch pan.
- Make the Cake Batter:
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin).
- Bake:
- Pour batter into the prepared pan.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool completely in the pan.
- Make the Frosting:
- Beat butter until creamy.
- Add cocoa powder and powdered sugar alternately with milk, beating to spreading consistency.
- Stir in vanilla.
- Frost the Cake:
- Spread frosting evenly over cooled cake.
- Slice and serve!
💡 Tips for Extra Moisture:
- Replace half the milk with strong brewed coffee for a deeper chocolate flavor.
- Don’t overmix once the boiling water is added—this keeps the cake tender.
If you want, I can also give a super-easy one-bowl version that’s incredibly moist and rich without much cleanup.
Do you want that version too?
