Description
This classic chocolate cake is rich, moist, and easy to make. Featuring a perfect balance of cocoa and sweetness, it bakes up tender and fluffy in a simple 9×9 inch pan. Ideal for any occasion, this recipe uses common pantry ingredients and produces a chocolate cake that is sure to satisfy your dessert cravings.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×9-inch baking pan to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add wet ingredients: Stir in the milk, vegetable oil, and vanilla extract into the dry mixture until the batter is smooth and uniform.
- Incorporate boiling water: Carefully beat in the boiling water into the batter. Note that the batter will be thin, which is normal and helps to create a moist cake.
- Bake the cake: Pour the batter into the prepared pan. Bake for 30 to 35 minutes in the preheated oven. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool: Remove the cake from the oven and allow it to cool in the pan on a wire rack before serving.
Notes
- Ensure the boiling water is added last and mixed gently to avoid splashing and to maintain the cake’s moisture.
- You can substitute milk with a plant-based milk to make it dairy-free.
- For a richer flavor, use dark cocoa powder instead of regular cocoa powder.
- Allow the cake to cool completely before frosting or serving.
- If desired, dust the top with powdered sugar or add your favorite frosting.
