Moist Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 ½ cups granulated sugar
02 -
1 ¾ cups all-purpose flour
03 -
¾ cup unsweetened cocoa powder
04 -
½ teaspoon salt
05 -
1 ½ teaspoons baking soda
06 -
1 ½ teaspoons baking powder
07 -
1 cup boiling water
08 -
2 teaspoons vanilla extract
09 -
½ cup vegetable oil
10 -
1 cup whole milk
11 -
2 large eggs
→ Frosting
12 -
1 cup unsalted butter, softened
13 -
½ cup unsweetened cocoa powder
14 -
¼ cup milk
15 -
2 teaspoons vanilla extract
16 -
3 ½ cups powdered sugar
# Instructions:
01 -
Set your oven to 350°F (175°C). Get two 9-inch cake pans ready by coating them lightly with grease and dusting with flour.
02 -
Grab a big bowl and combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Whisk until the mixture looks uniform.
03 -
Stir eggs, oil, milk, and vanilla extract into your dry mix. When it’s smooth, gently add the boiling water—it’ll make the batter runny, which is fine.
04 -
Pour the batter into the pans evenly. Pop them into the oven and bake for 30-35 minutes. Check by poking a toothpick in the center—if it comes out clean, they’re done.
05 -
Leave the cakes in their pans for 10 minutes to cool a bit. Then, move them onto wire racks to finish cooling off completely.
06 -
Whip the butter until it’s smooth and creamy. Add powdered sugar and cocoa powder slowly. Pour in the vanilla and milk, then beat until the frosting is fluffy and light.
07 -
Spread frosting across one layer of cake and place the second one on top. Cover the entire cake’s surface in frosting to finish it off.