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Delicious Recipe

Delicious Recipe
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★★★★★

4.9 from 17 reviews

This Moist Chocolate Cake recipe delivers a rich, tender cake with a deep chocolate flavor, complemented perfectly by a creamy vanilla buttercream frosting. Ideal for celebrations or any chocolate craving, this cake is easy to make with simple ingredients and yields two 8-inch layers that can be frosted and decorated as desired.

Ingredients

Scale

Chocolate Cake

  • 1¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water or hot coffee

Vanilla Buttercream Frosting

  • 1 cup (230g) unsalted butter, softened
  • 4 cups (500g) powdered sugar
  • 2 tsp vanilla extract
  • 2–4 tbsp heavy cream or milk
  • Pinch of salt (optional)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to ensure easy removal after baking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. Add wet ingredients: Incorporate the eggs, whole milk, vegetable oil, and vanilla extract into the dry ingredients. Beat the mixture until you achieve a smooth and uniform batter.
  4. Incorporate hot liquid: Gradually add the boiling water or hot coffee to the batter, mixing continuously. The batter will be thin, which is expected to create a moist texture.
  5. Divide and bake: Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cakes: Allow the cakes to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely before frosting.
  7. Make buttercream frosting: Beat the softened unsalted butter for 2–3 minutes until creamy and pale. Gradually add powdered sugar one cup at a time, beating well between additions. Mix in vanilla extract and 2 tablespoons of heavy cream or milk. Add more cream as needed to achieve the desired consistency. Optionally, add a pinch of salt if the frosting is too sweet.
  8. Assemble the cake: Level the cooled cakes using a serrated knife if necessary. Spread a layer of buttercream between the two cake layers, then frost the top and sides evenly. Chill the assembled cake for 15 minutes before applying a second smoother coat of frosting if desired.

Notes

  • For a richer flavor, substitute boiling water with hot brewed coffee.
  • Ensure all ingredients are at room temperature for best mixing results.
  • Use a serrated knife to level cakes for a professional finish.
  • Chill the cake after the first frosting coat to set before adding more.
  • The frosting can be adjusted for sweetness and texture with the addition of salt and cream.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Keywords: moist chocolate cake, chocolate cake recipe, vanilla buttercream frosting, easy chocolate cake, homemade chocolate cake

Find it online: https://maicook.com/delicious-recipe-3/