Servings: 8 people
Calories: 320kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cake pans
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F and grease and flour two round cake pans, lining them with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add the milk, oil, and vanilla extract, whisking until well combined.
- Pour the wet ingredients into the dry mix and stir gently. Slowly add the boiling water to the batter.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, checking for doneness with a toothpick.
Notes
For a dairy-free option, use almond milk instead of whole milk. Swap vegetable oil with melted coconut oil for added flavor. You can replace granulated sugar with brown sugar for a richer taste. To keep your cake fresh, store it in an airtight container at room temperature for up to three days or freeze for longer storage. Always let your cakes cool completely before frosting to avoid a melty mess. Elevate the frosting by adding a pinch of sea salt to balance sweetness.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 200mg | Potassium: 200mg | Fiber: 2g | Sugar: 20g | Vitamin A: 200IU | Calcium: 60mg | Iron: 2mg
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