Name: Chocolate Cake
Prep time: 15 min
Cook time: 50 min
Ingredients: 3 1/2 cups flour; 1 cup cocoa powder; 3 tsp baking powder; 3 tsp baking soda; 1/2 tsp salt; 3 cups sugar; 4 eggs (room temperature); 2 cups milk; 1 cup canola oil; 1 tsp vanilla extract; 2 cups boiling water

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Everyone has a couple of cake recipes in their arsenal, this one is my backup chocolate cake. The one that is super easy to make and I know it will always turn out. My go-to chocolate cake, which can be found here, is a little fussier to make and I needed a chocolate cake to practice my icing skills on.

This cake is delicious and super moist and if you are just starting out making cakes from scratch, this recipe is the one for you. I make this cake often and like I said I have never had it not turn out.

Tips for making a great chocolate cake:

Make sure to sift the dry ingredients, it helps to make it light and fluffy
Make sure your eggs are at room temperature, it helps them combine in the mixture better.
Use boiling water, not just hot tap water
Do not let your cake batter sit for too long, once it’s in the pans get it in the oven. I find if the batter sits too long it doesn’t rise properly.

You’ll see I iced the whole cake this time, I normally leave it naked, but I have been practicing my icing skills! They still have a long ways to go but they are defiantly improving.

INGREDIENTS

3 1/2 cups flour

1 cup cocoa powder

3 tsp baking powder

3 tsp baking soda

1/2 tsp salt

3 cups sugar

4 eggs, at room temperature

2 cup milk

1 cup canola oil

1 tsp vanilla extract

2 cup boiling water

DIRECTIONS

Preheat the oven to 350°F. Line the bottom of two 8-inch by 3-inch pans and the sides of the pan with parchment paper, and grease the paper.

Place a large sifter in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift.

Add the sugar and whisk until combined.

In the bowl of a stand mixer fitted with the paddle attachment, whisk the eggs, milk, oil, and vanilla together.

Gradually add the dry ingredients to the wet ingredients and mix until there are no lumps and the batter is smooth.

With the mixer on low, carefully pour in the boiling water and mix until combined.

Pour the batter into the prepared pans. Bake in the center of the oven for approximately 50 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.

Remove from the oven and let the cake stand for 10 minutes. Run a knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment, and cool on a wire rack.

Print Pin

Chocolate Cake

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Ingredients

3 1/2 cups flour
1 cup cocoa powder
3 tsp baking powder
3 tsp baking soda
1/2 tsp salt
3 cups sugar
4 eggs room temperature
2 cups milk
1 cup canola oil
1 tsp vanilla extract
2 cups boiling water

Instructions

Preheat the oven to 350°F. Line the bottom of two 8 inch by 3-inch pan and sides of the pan with parchment paper, and grease the paper.
Place a large sifter in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift.
Add the sugar and whisk until combined.
In the bowl of a stand-mixer fitted with the paddle attachment, whisk the eggs, milk, oil, and vanilla together.
Gradually add the dry ingredients to the wet ingredients and mix until there are no lumps and the batter is smooth.
With the mixer on low, carefully pour in the boiling water and mix until combined.
Pour the batter into the prepared pans. Bake in the center of the oven for approximately 50 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
Remove from the oven and let the cake stand for 10 minutes. Run a knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment, and cool on a wire rack.