Servings: 12 people
Calories: 210kcal
Cost: $10
Equipment
- Mixing bowl
- Whisk
- Spatula
- Cake pans
- Oven
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 9x13 inch pan or two 8-inch round pans with butter or cooking spray and dust with cocoa powder.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt using a whisk.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix with an electric mixer on medium speed for 2 minutes.
- Gradually mix in the hot water or coffee until the batter is smooth and pourable.
- Pour the batter into the prepared pan(s) and gently tap to release air bubbles.
- Bake for 35-40 minutes for the 9x13 inch pan or 30 minutes for the 8-inch round pans.
- Check for doneness with a toothpick; it should come out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then release and cool completely on a rack.
Notes
For a spooky Halloween twist, consider adding orange food coloring to the frosting and decorating with Halloween-themed candies. Make sure to let the eggs and milk reach room temperature for a lighter texture. Don't overmix the batter once the wet ingredients are added to keep the cake tender. Using hot coffee instead of water intensifies the chocolate flavor. You can store leftovers in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
Nutrition
Calories: 210kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 200mg | Potassium: 120mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2IU | Calcium: 2mg | Iron: 6mg
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