Devil's food cake got its name in 1905 because cocoa powder was considered sinfully rich compared to angel food's whiteness.
Homemade Chocolate Cake
Indulge in the rich, velvety goodness of this homemade chocolate cake that’s sure to steal the spotlight at any gathering! With a perfect blend of decadent cocoa powder and fluffy whipped egg whites, this cake boasts a moist texture and a heavenly taste that will leave your taste buds dancing. Get ready to impress your friends and family with this irresistible treat!
Prep
15
min
Cook
35
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- 1 and 1 half cups of softened butter (340 g)
- 2 large eggs
- 1 cup of milk (240 ml)
- up to 1 half cup of milk (120 ml)optional
🫙Pantry Staples(9)
- 2 teaspoons of baking powder (10 ml)
- 1 and 1 half teaspoons of baking soda (7.5 ml)
- 3 fourths cup of cocoa powder (180 ml)
- 1 cup of cocoa powder (240 ml)
- 1 half cup of cooking oil (120 ml)
- 2 cups of flour (250 g)
- 5 cups of powdered sugar (1 kg)
- 2 cups of sugar (400 g)
- 2 teaspoons of vanilla extract (10 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt (5 ml)
📦Other(1)
- 1 cup of hot water or coffee (240 ml)
👨🍳 Instructions
- 1
Add flour, sugar, cocoa powder, salt, baking soda, and baking powder to a large bowl and whisk.
- 2
Add milk, cooking oil, eggs, and vanilla extract and mix.
- 3
Slowly add hot water or coffee and mix.
- 4
Grease two 9-inch round cake pans with shortening or butter and flour.
- 5
Pour an equal amount of batter into each pan.
- 6
Bake at 350 F for 30 to 35 minutes until a toothpick comes out clean.
- 7
Let cool for 10 minutes then transfer to a wire rack and cool for another 10 to 20 minutes.
- 8
Cover with plastic wrap and chill for 30 minutes.
- 9
In a medium bowl, mix softened butter and cocoa powder.
- 10
Add vanilla extract and slowly incorporate powdered sugar.
- 11
Add milk a little at a time until you get your desired thickness.
- 12
Place parchment paper on a cake pedestal, add a dollop of frosting in the middle.
- 13
Add the first layer of cake and frost it.
- 14
Add the second layer of cake and frost the remaining cake.
- 15
Slice and serve.
💡 Pro Tips
- ✓Use hot coffee instead of hot water at 180-190°F to bloom the cocoa powder, which releases more chocolate compounds and intensifies flavor by 25-30%.ingredient180-190°F
- ✓Mix wet and dry ingredients until just combined (15-20 gentle folds) because chocolate cake batter develops tough gluten quickly, creating a dense crumb structure.technique15-20 folds
- ✓Bake at exactly 325°F instead of 350°F for chocolate cakes because cocoa powder contains sugars that caramelize faster, preventing burnt edges and ensuring even rise.timing325°F
- ✓Use parchment paper circles cut to fit pan bottoms because chocolate cakes are more fragile when warm and parchment prevents sticking better than flour alone.equipment
- ✓Chill assembled cake for 45-60 minutes before frosting because chocolate cake crumb is soft and needs structural firming to support frosting weight without tearing.timing45-60 minutes
Share this recipe
Prep
15
min
Cook
35
min
Serves
8
people
Level
intermediate
Share this recipe
Devil's food cake got its name in 1905 because cocoa powder was considered sinfully rich compared to angel food's whiteness.
Homemade Chocolate Cake
Indulge in the rich, velvety goodness of this homemade chocolate cake that’s sure to steal the spotlight at any gathering! With a perfect blend of decadent cocoa powder and fluffy whipped egg whites, this cake boasts a moist texture and a heavenly taste that will leave your taste buds dancing. Get ready to impress your friends and family with this irresistible treat!
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- 1 and 1 half cups of softened butter (340 g)
- 2 large eggs
- 1 cup of milk (240 ml)
- up to 1 half cup of milk (120 ml)optional
🫙Pantry Staples(9)
- 2 teaspoons of baking powder (10 ml)
- 1 and 1 half teaspoons of baking soda (7.5 ml)
- 3 fourths cup of cocoa powder (180 ml)
- 1 cup of cocoa powder (240 ml)
- 1 half cup of cooking oil (120 ml)
- 2 cups of flour (250 g)
- 5 cups of powdered sugar (1 kg)
- 2 cups of sugar (400 g)
- 2 teaspoons of vanilla extract (10 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt (5 ml)
📦Other(1)
- 1 cup of hot water or coffee (240 ml)
👨🍳 Instructions
- 1
Add flour, sugar, cocoa powder, salt, baking soda, and baking powder to a large bowl and whisk.
- 2
Add milk, cooking oil, eggs, and vanilla extract and mix.
- 3
Slowly add hot water or coffee and mix.
- 4
Grease two 9-inch round cake pans with shortening or butter and flour.
- 5
Pour an equal amount of batter into each pan.
- 6
Bake at 350 F for 30 to 35 minutes until a toothpick comes out clean.
- 7
Let cool for 10 minutes then transfer to a wire rack and cool for another 10 to 20 minutes.
- 8
Cover with plastic wrap and chill for 30 minutes.
- 9
In a medium bowl, mix softened butter and cocoa powder.
- 10
Add vanilla extract and slowly incorporate powdered sugar.
- 11
Add milk a little at a time until you get your desired thickness.
- 12
Place parchment paper on a cake pedestal, add a dollop of frosting in the middle.
- 13
Add the first layer of cake and frost it.
- 14
Add the second layer of cake and frost the remaining cake.
- 15
Slice and serve.
💡 Pro Tips
- ✓Use hot coffee instead of hot water at 180-190°F to bloom the cocoa powder, which releases more chocolate compounds and intensifies flavor by 25-30%.ingredient180-190°F
- ✓Mix wet and dry ingredients until just combined (15-20 gentle folds) because chocolate cake batter develops tough gluten quickly, creating a dense crumb structure.technique15-20 folds
- ✓Bake at exactly 325°F instead of 350°F for chocolate cakes because cocoa powder contains sugars that caramelize faster, preventing burnt edges and ensuring even rise.timing325°F
- ✓Use parchment paper circles cut to fit pan bottoms because chocolate cakes are more fragile when warm and parchment prevents sticking better than flour alone.equipment
- ✓Chill assembled cake for 45-60 minutes before frosting because chocolate cake crumb is soft and needs structural firming to support frosting weight without tearing.timing45-60 minutes