Introduction
Who doesn’t love a slice of moist, delicious chocolate cake? This recipe takes everyday ingredients and transforms them into a decadent dessert that’s surprisingly easy to make. Perfect for family gatherings, birthdays, or just a cozy night in, this chocolate cake is guaranteed to be a crowd-pleaser! Get ready to impress your loved ones (and yourself!) with this simple yet sensational recipe.
Why This Works
This recipe works because it strikes the perfect balance between rich chocolate flavor and easy preparation. We use simple ingredients you likely already have in your pantry, making it accessible for even beginner bakers. The creamy frosting perfectly complements the moist cake, creating a truly unforgettable dessert experience.
Key Ingredients
- 🍫 2 cups all-purpose flour
- ☕ 2 cups granulated sugar
- 🥛 1 cup buttermilk
- 🥚 1/2 cup vegetable oil
- 🥚 2 large eggs
- 🥄 1 teaspoon baking soda
- 🥄 1 teaspoon baking powder
- 🧂 1 teaspoon salt
- 🍫 1 cup unsweetened cocoa powder
- ☕ 2 teaspoons vanilla extract
- 🥛 1 cup boiling water
- 🧈 1 cup (2 sticks) unsalted butter, softened
- 🍯 3 cups powdered sugar
- 🥛 1/2 cup milk
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This helps prevent sticking and ensures easy removal later.
2️⃣ In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined to avoid lumps in your cake.
3️⃣ Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until just combined.
4️⃣ Gradually add the boiling water to the batter, mixing until smooth. The batter will be thin – that’s okay!
5️⃣ Pour the batter evenly into the prepared cake pans.
6️⃣ Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7️⃣ Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8️⃣ While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
9️⃣ Gradually add the powdered sugar, one cup at a time, beating well after each addition.
10️⃣ Add the milk and beat until smooth and creamy.
11️⃣ Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.
Handy Tips
- Don’t overmix the batter! Overmixing can lead to a tough cake. Mix just until the ingredients are combined.
- Make sure your butter is softened but not melted for the frosting. This ensures a smooth and creamy texture.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Heat Control
Baking at 350°F (175°C) ensures the cake bakes evenly and doesn’t dry out. If your oven runs hot, you might need to reduce the baking time slightly. Check the cake with a toothpick after 30 minutes to ensure it’s baked through.
Crunch Factor
This recipe results in a moist and tender cake texture, not crunchy. The focus is on a soft, melt-in-your-mouth experience complemented by the smooth, creamy frosting.
Pro Kitchen Tricks
- For an extra-chocolatey cake, add 1/2 cup of chocolate chips to the batter.
- Use different extracts for flavor variations (see below).
- Chill the cake for at least 30 minutes before frosting for easier handling and preventing the frosting from melting.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Gift Packaging Ideas
Present individual slices in pretty boxes tied with ribbons, or the whole cake in a decorative cake carrier. A handwritten card with the recipe adds a personal touch!
Flavor Variations
🌟 Mint Chocolate: Add 1 teaspoon of peppermint extract to the batter and use green food coloring.
🌟 Espresso Chocolate: Add 1 tablespoon of instant espresso powder to the batter.
🌟 Raspberry Chocolate: Fold in 1 cup of fresh raspberries to the batter.
🌟 Orange Chocolate: Add the zest of one orange to the batter and a tablespoon of orange extract to the frosting.
Troubleshooting
- Cake is dry: You may have overbaked it. Next time, check for doneness earlier.
- Cake is dense: You may have overmixed the batter. Try mixing until just combined next time.
- Frosting is too thick: Add a little more milk, a teaspoon at a time, until you reach your desired consistency.
FAQ
- Can I use a different type of oil? Yes, you can use vegetable oil, canola oil, or even melted coconut oil.
- Can I make this cake ahead of time? Yes, bake and frost the cake one day in advance and store it in the refrigerator. Let it come to room temperature before serving.
- Can I freeze this cake? Yes, you can freeze the unfrosted cake for up to 3 months. Thaw completely before frosting.
- What if I don’t have buttermilk? Make a substitute using milk and vinegar or lemon juice (see Handy Tips).
- Can I use dark chocolate instead of cocoa powder? You can use melted dark chocolate, but you may need to adjust the other liquids to achieve the right consistency.
Conclusion
This decadent chocolate cake with cream is a surefire way to satisfy your sweet tooth! It’s easy to make, delicious to eat, and perfect for sharing with friends and family. Give it a try and let us know how it turns out! Don’t forget to share your photos and reviews on Rate My Recipes!
The Easiest Ever Chocolate Cake (with dreamy cream!)
A simple and delicious chocolate cake recipe topped with a rich and creamy frosting, perfect for any occasion.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 and 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
Instructions
- Preheat your oven to 175u00b0C (350u00b0F). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
- Slowly stir in the boiling water until the batter is smooth. The batter will be thin.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the cakes are completely cool, place one layer on a serving plate and spread a layer of whipped cream on top.
- Add the second layer on top and frost the top and sides of the cake with the remaining whipped cream.
Tips
- For an extra chocolatey flavor, you can add chocolate chips to the batter.
- Make sure the cake is completely cool before frosting to prevent the cream from melting.