This chocolate cake recipe has been a long time favourite. It’s always moist, it never fails and it would last forever if it didn’t get eaten so quickly. It’s rich but light and fluffy. So fluffy, you’ll be tempted to leave it out uncovered overnight. I was on the hunt for the perfect chocolate cake recipe shortly after a newly acquired chocolate cake lover entered our small family. I’ll be honest, I thought making chocolate cake was hard. I worked at a bakery in high school that used Betty Crocker mix (the Queen does bake a mean cake, don’t get me wrong) so I always used box mix at home, or whatever recipe I found that day. Until this one.
I still have the All Recipes print out, from 15 years ago. Corners bent, grease marks and crumbs permanently attached. Ingredients added and variations made at the bottom. Regardless of that, I want you to know this is your forever chocolate cake. Stop searching! It’s done in one bowl! Call your sister, your mother, your best friend because I promise you, this is a new family favourite.
Ingredients
Instructions
- Preheat the oven to 350F and prepare your baking dish. (see recipe notes!)
- In a large mixing bowl, mix together your dry ingredients. Sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, oil, milk and vanilla. Beat for 2 minutes at medium speed. Carefully stir in the boiling water, the batter will be thin.
- Pour into the prepared pan and follow the cooking times below that match your pan choice. You'll know the cake is done when a toothpick comes out clean.
- Always allow your cake to cool for 10 minutes in the pan and then flip them onto a wire rack to finish cooling. Do not frost until it is completely cooled!
Notes
- What size pan?
- One-pan - grease and flour a 9x13, bake for 35-40 minutes
- Three Layer Cake - grease and flour three, 8 inch round baking pans. Bake for 30-35 minutes
- Bundt cake - grease and flour a bundt pan, bake for 50-55 minutes
- Cupcakes - Line muffin tin with paper cups, fill 2/3 full and bake for 20-25 minutes. Makes 24-30 cupcakes
- Looking for chocolate frosting?
- 1/2 cup butter
- 2/3 cup cocoa powder (skip for vanilla frosting)
- 3 cups powdered sugar
- 1/3 cup of milk, or more depending on the consistency
- 1 tsp vanilla extract
- Melt butter, stir in cocoa and alternatively add wet and dry ingredients until blended
Have you made this cake at home? What variations do you use? Comment below and share with the CBYL Community!