Desserts > Cakes > Cheesecakes > Oreo Cheesecake Recipe

Classic Chocolate Cake

Indulge in this rich and decadent classic chocolate cake. Perfect for birthdays, celebrations, or a simple sweet treat. This recipe provides a moist, flavorful cake with a smooth chocolate frosting. Every bite is a chocolate lover's dream!

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
12
Ingredients
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • ¾ cup Unsweetened cocoa powder
  • 1 ½ teaspoons Baking powder
  • 1 ½ teaspoons Baking soda
  • 1 teaspoon Salt
  • 2 Eggs
  • 1 cup Milk
  • ½ cup Vegetable oil
  • 2 teaspoons Vanilla extract
  • 1 cup Boiling water
  • See below Chocolate Frosting

Prepare the Cake Pans

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will prevent the cake from sticking to the pans.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Add Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, or until well combined.

Add Boiling Water

Gradually add the boiling water to the batter, mixing until just combined. The batter will be thin.

Bake the Cakes

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Cool the Cakes

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will ensure the cakes don't break.

Prepare the Chocolate Frosting

While the cakes are cooling, prepare your favorite chocolate frosting. Alternatively, use the following recipe: In a medium bowl, beat together 1/2 cup (1 stick) unsalted butter, softened, 3 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 1/4 cup milk, and 1 teaspoon vanilla extract until smooth and creamy. Add more milk if needed to achieve the desired consistency.

Frost the Cake

Once the cakes are completely cool, frost the top of one cake layer with chocolate frosting. Place the second cake layer on top and frost the entire cake with the remaining frosting.

← Classic Black Forest Gateau Classic Coconut Cream Layer Cake →

FAQ

  • Can I use a different type of flour?

    All-purpose flour works best for this recipe. Cake flour can be used, but the texture may be slightly different.
  • Can I make this cake ahead of time?

    Yes, the cake layers can be baked ahead of time and stored in the refrigerator for up to 2 days. Wrap them tightly in plastic wrap to prevent them from drying out.
  • Can I freeze this cake?

    Yes, the cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil.