Dutch-process cocoa was invented in 1828 to remove bitterness, which is why natural cocoa makes chocolate cake taste acidic.
Classic Chocolate Cake
Indulge in the ultimate treat with this delightful homemade chocolate cake! Bursting with rich cocoa goodness and a light, airy texture, this cake comes together effortlessly using pantry staples like all-purpose flour and velvety butter. Perfect for any occasion, it's sure to satisfy your chocolate cravings and impress your guests!
Prep
15
min
Cook
40
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(2)
- Butter (114 g)
- Milk (240 ml)
🫙Pantry Staples(5)
- Baking soda (5 ml)
- Baking cocoa (180 ml)
- All-purpose flour (219 g)
- Granulated sugar (200 g)
- Confectioners’ sugar or frostingoptional
🧂Spices & Seasonings(1)
- Salt (2.5 ml)
📦Other(1)
- Eggs
👨🍳 Instructions
- 1
Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl to make sure everything is incorporated.
- 2
In a separate bowl, whisk together the all-purpose flour, baking cocoa, baking soda, and salt. Add the flour mixture to the creamed mixture, alternating with the milk. Beat the mixture after each addition until smooth.
- 3
Pour the chocolate cake batter into a greased and floured 13×9-inch baking pan.
- 4
Slide the cake into the oven and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
- 5
Cool the cake completely on a wire rack. Once the cake is at room temperature, dust the top with confectioners’ sugar or top it with your favorite frosting.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 5-7 minutes at medium speed to incorporate 25-30% air volume, creating the cake's light texture through mechanical leavening.technique5-7 minutes, 25-30% air volume
- ✓Use the alternating method (dry-wet-dry-wet-dry) in 5 additions to prevent gluten overdevelopment while maintaining emulsion stability.technique5 additions
- ✓Test doneness when internal temperature reaches 205-210°F, not just with a toothpick, as chocolate cakes can appear done while still being underbaked in the center.timing205-210°F
- ✓Cool the cake completely for 2-3 hours before frosting because residual heat above 80°F will melt buttercream and cause frosting to slide off.timing2-3 hours, 80°F
- ✓Use Dutch-process cocoa powder instead of natural cocoa since this recipe uses baking soda - the alkalized cocoa provides better flavor without the metallic taste that occurs when baking soda lacks sufficient acid.ingredient
Share this recipe
Prep
15
min
Cook
40
min
Serves
12
people
Level
beginner
Share this recipe
Dutch-process cocoa was invented in 1828 to remove bitterness, which is why natural cocoa makes chocolate cake taste acidic.
Classic Chocolate Cake
Indulge in the ultimate treat with this delightful homemade chocolate cake! Bursting with rich cocoa goodness and a light, airy texture, this cake comes together effortlessly using pantry staples like all-purpose flour and velvety butter. Perfect for any occasion, it's sure to satisfy your chocolate cravings and impress your guests!
📝 Ingredients
Serves 12🥛Dairy & Eggs(2)
- Butter (114 g)
- Milk (240 ml)
🫙Pantry Staples(5)
- Baking soda (5 ml)
- Baking cocoa (180 ml)
- All-purpose flour (219 g)
- Granulated sugar (200 g)
- Confectioners’ sugar or frostingoptional
🧂Spices & Seasonings(1)
- Salt (2.5 ml)
📦Other(1)
- Eggs
👨🍳 Instructions
- 1
Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl to make sure everything is incorporated.
- 2
In a separate bowl, whisk together the all-purpose flour, baking cocoa, baking soda, and salt. Add the flour mixture to the creamed mixture, alternating with the milk. Beat the mixture after each addition until smooth.
- 3
Pour the chocolate cake batter into a greased and floured 13×9-inch baking pan.
- 4
Slide the cake into the oven and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
- 5
Cool the cake completely on a wire rack. Once the cake is at room temperature, dust the top with confectioners’ sugar or top it with your favorite frosting.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 5-7 minutes at medium speed to incorporate 25-30% air volume, creating the cake's light texture through mechanical leavening.technique5-7 minutes, 25-30% air volume
- ✓Use the alternating method (dry-wet-dry-wet-dry) in 5 additions to prevent gluten overdevelopment while maintaining emulsion stability.technique5 additions
- ✓Test doneness when internal temperature reaches 205-210°F, not just with a toothpick, as chocolate cakes can appear done while still being underbaked in the center.timing205-210°F
- ✓Cool the cake completely for 2-3 hours before frosting because residual heat above 80°F will melt buttercream and cause frosting to slide off.timing2-3 hours, 80°F
- ✓Use Dutch-process cocoa powder instead of natural cocoa since this recipe uses baking soda - the alkalized cocoa provides better flavor without the metallic taste that occurs when baking soda lacks sufficient acid.ingredient