Name: Decadent Chocolate Cake
Prep time: 20 min
Cook time: PT-487170H29M54S
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 1½ teaspoons baking powder; 1½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs (room temperature); 1 cup whole milk (or buttermilk); ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup unsalted butter (room temperature); ¾ cup unsweetened cocoa powder; 3 cups powdered sugar, sifted; ¼ cup milk or cream

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Short Description

Rich, moist, and perfectly chocolaty, this decadent chocolate cake is a classic dessert that’s easy to make yet indulgent enough for special occasions. Paired with a creamy chocolate frosting, it’s a showstopper that melts in your mouth.

Why You’ll Love This Recipe

Deep chocolate flavor with a tender, moist crumb
Simple, pantry-staple ingredients
Versatile enough for birthdays, holidays, or everyday cravings
Pairs beautifully with coffee or a glass of milk
Can be made ahead and keeps well

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 large eggs (room temperature)
1 cup whole milk (or buttermilk)
½ cup vegetable oil
2 teaspoons vanilla extract

For the Frosting

1 cup unsalted butter (room temperature)
¾ cup unsweetened cocoa powder
3 cups powdered sugar (sifted)
¼ cup milk or cream

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, milk, oil, and vanilla until smooth and fully combined.
Pour the wet ingredients into the dry and stir until just combined—do not overmix.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
To make the frosting, beat butter and cocoa powder until well combined. Gradually add powdered sugar, then milk or cream, and beat until light and fluffy.
Frost the cooled cakes as desired.

Servings And Timing

Servings: 10–12 slices
Prep time: 20 minutes
Bake time: 30–35 minutes
Cooling and assembly: 1 hour
Total time: ~1 hour 45 minutes

Variations

Add a teaspoon of instant espresso powder for deeper chocolate flavor
Use dark cocoa powder for a more intense color and taste
Fill the layers with raspberry jam or peanut butter frosting
Top with chocolate shavings, berries, or sprinkles for decoration
Make into cupcakes and bake for 18–20 minutes

Storage/Reheating

Store covered at room temperature for up to 2 days
Refrigerate for up to 5 days (bring to room temperature before serving)
Freeze frosted or unfrosted layers tightly wrapped for up to 2 months

FAQs

Can I make this cake ahead of time?

Yes, both the cake layers and frosting can be made a day ahead. Assemble just before serving for freshness.

Can I use buttermilk instead of whole milk?

Absolutely. Buttermilk adds a slight tang and even more tenderness to the cake.

How do I prevent my cake from sticking to the pan?

Grease and flour the pans thoroughly, or use parchment paper circles on the bottom.

Can I double this recipe for a larger cake?

Yes, double the ingredients and bake in a larger pan or as a four-layer cake.

Why did my cake sink in the middle?

Overmixing, underbaking, or opening the oven door early can cause this. Stick to instructions for best results.

Can I use this recipe for cupcakes?

Yes, bake cupcakes at 350°F for 18–20 minutes. Makes about 24 standard cupcakes.

How do I get a smooth frosting finish?

Use an offset spatula and smooth the frosting after a quick chill in the fridge.

What can I substitute for cocoa powder?

Dutch-process cocoa works, but unsweetened cocoa powder is best for balance.

Is the frosting too sweet?

Adjust the sugar to taste, or add a pinch of salt to balance sweetness.

Can I add mix-ins to the batter?

Yes, chocolate chips or chopped nuts can be folded in before baking.

Conclusion

This decadent chocolate cake delivers a rich flavor and moist texture that satisfies every chocolate lover. With its simple method and luxurious results, it’s sure to become a go-to recipe for every celebration—or any day that calls for something sweet and special.

Maggie

Decadent Chocolate Cake

Short Description

Why You’ll Love This Recipe