Servings: 12 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Two Round Cake Pans
- 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) and grease two round cake pans, lining them with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until smooth and fragrant.
- In another bowl, beat the eggs, then add the milk, oil, and vanilla extract, mixing until combined.
- Slowly pour the wet ingredients into the dry ingredients while stirring gently.
- Gradually stir in the boiling water; the batter will thin out.
- Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool completely before frosting.
Notes
For a dairy-free option, swap whole milk with almond or oat milk. Use coconut oil instead of vegetable oil for a hint of tropical flavor. For a gluten-free version, substitute regular flour with a gluten-free blend. Enhance richness by brushing each cake layer with simple syrup before frosting. To store leftovers, wrap the cake tightly in plastic wrap or use an airtight container. It remains fresh for up to 3 days at room temperature and can be refrigerated for a week.
Nutrition
Calories: 350kcal | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Cholesterol: 45mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 200IU | Calcium: 40mg | Iron: 2mg
Tried this recipe?Let us know how it was!