Servings: 8 servings
Calories: 350kcal
Cost: $15
Equipment
- Mixing Bowls
- Whisk
- Electric Mixer (optional)
- Two Round Cake Pans (8 or 9 inches)
- Cooling Rack
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 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 (175°C). Grease and line two round cake pans with parchment paper.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add the milk, oil, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry mixture and stir gently. Slowly add the boiling water, mixing until fully combined.
- Pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool completely before frosting.
Notes
Use high-quality cocoa powder for the best flavor. It’s essential to use parchment paper to help with easy cake removal. Allow the cake to cool completely before frosting to prevent the frosting from melting. For added moisture, brush each layer with simple syrup before frosting. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to five days. Freezing individual slices wrapped tightly can extend shelf life to three months.
Nutrition
Calories: 350kcal | Carbohydrates: 58g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 260mg | Potassium: 100mg | Fiber: 2g | Sugar: 30g | Vitamin A: 50IU | Calcium: 50mg | Iron: 2mg
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