Chocolate Cake

The photo captures a side view of cake, featuring a mini slice cut from the cake with a visible bite taken.

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This classic chocolate cake has captured the hearts of countless dessert enthusiasts throughout the ages. Let's enjoy the beauty of this moist cake recipe. Happy baking!

Prep Time10

Cook Time35

Total Time45

Course: cake, Dessert

Cuisine: American

Keyword: Chocolate Cake, Chocolate Cake Recipe, Easy Chocolate Cake, Homemade Chocolate Cake

Servings:

Author: Lama

Ingredients

1¾ cups flour
1½ cups sugar or coconut sugar
¾ cup cocoa high-quality
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup avocado oil coconut oil, or canola oil
2 eggs
1 cup milk
1 tablespoon white vinegar
1½ teaspoons vanilla
1 cup warm water or milk

Instructions

Preheat oven to 350℉.
In a medium bowlcombine the dry ingredients together. Add the flour, sugar, cocoa powder, baking soda, baking powder, andsalt. Mix well.
Add the wet ingredients. Add in the avocado oil, eggs, milk, white vinegar, vanilla extract, and warm water.
Whisk all the ingredients together.
Prepare an 8 x 8 inch square or round cake pan with cooking oil spray making sure all sides are coated so the cake doesn’t stick.
Pour the batter into the pan. Hold the pan and tap it twice on the counter so the batter can settle.
Place into the oven and bake for 30-35 minutes.

Notes

Use room-temperature eggs: Cold ingredients can result in an uneven batter and affect the final texture of the cake. Allow the eggs to come to room temperature before adding them to the batter.
Don’t overmix the batter: Overmixing can lead to a dense and tough cake. To ensure a tender and moist texture, mix the ingredients until they are just combined.
Do not overbake: Keep a close eye on your cake while it’s in the oven. Overbaking can dry out the cake. Insert a toothpick into the center of the cake, if it comes out clean, the cake is ready to be taken out of the oven.
Let the cake cool before frosting: It’s essential to allow the cake to cool fully before applying any frosting or ganache. This prevents the frosting from melting or sliding off the cake. You can also make the cake one day before the frosting process.

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