Servings: 8 people
Calories: 380kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Two 9-inch round cake pans
- Wire cooling rack
Ingredients
- 220 g all-purpose flour
- 300 g granulated sugar
- 65 g unsweetened cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 0.5 tsp salt
- 2 large eggs
- 240 ml whole milk
- 120 ml vegetable oil
- 2 tsp vanilla extract
- 240 ml boiling water
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry mix. Beat on medium speed until smooth. Stir in the boiling water.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes. Check for doneness with a toothpick.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks. Prepare the frosting by beating the butter until creamy, then gradually adding powdered sugar, cocoa powder, milk, and vanilla. Frost the cakes.
Notes
If you're missing an ingredient, consider substitutions like almond milk for a dairy-free option or brown sugar for a deeper flavor.
Don't overmix the batter to avoid a dense cake; mix just until smooth.
Store the cake in an airtight container at room temperature for up to 2 days or in the fridge in warm climates.
For a unique twist, add a pinch of espresso powder to the frosting for enhanced chocolate flavor.
Feel free to garnish the cake with chocolate shavings, fresh berries, or sprinkles to elevate its presentation!
Nutrition
Calories: 380kcal | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 180mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 400IU | Calcium: 75mg | Iron: 2.5mg
Tried this recipe?Let us know how it was!