Devil's food cake got its name in 1905 because bakers thought chocolate was sinfully rich compared to angel food.
Classic Chocolate Cake
Indulge in the ultimate chocolate delight with this simple yet decadent homemade chocolate cake! Featuring velvety cocoa powder and a touch of buttermilk for that irresistible fluffiness, each slice melts in your mouth and satisfies every chocolate craving. Get ready to impress your friends and family with this easy-to-make treat that’s perfect for any occasion!
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, cream the butter and sugar together until light and fluffy, about 5 to 7 minutes. Add the eggs one at a time, beating well after each addition.
- 2
In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add the flour mixture to the creamed mixture, alternating with the milk, starting and ending with the dry ingredients. Beat until smooth.
- 3
Pour the batter into a greased and floured 13x9-inch baking pan.
- 4
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- 5
Cool the cake completely on a wire rack. Dust with confectioners’ sugar or top with your favorite frosting.
💡 Pro Tips
- ✓Cream butter and sugar at exactly 68-70°F butter temperature for optimal air incorporation - cold butter won't cream properly, while warm butter above 75°F will deflate during mixing.technique68-70°F
- ✓Use the reverse creaming method by coating flour with fat first to reduce gluten development by 30-40%, creating a more tender crumb structure in chocolate cakes.technique30-40% gluten reduction
- ✓Add eggs at exactly room temperature (68-72°F) because cold eggs cause butter to seize and create a broken emulsion that reduces cake volume by up to 25%.ingredient68-72°F
- ✓Test doneness when internal temperature reaches 205-210°F rather than relying solely on toothpick test, as chocolate cakes can appear done while still underbaked in the center.timing205-210°F
- ✓Cool the cake in the pan for exactly 10 minutes before turning out - shorter time causes structural collapse, longer time causes sticking as starches re-gel.timing10 minutes
Share this recipe
Prep
15
min
Cook
40
min
Serves
12
people
Level
beginner
Share this recipe
Devil's food cake got its name in 1905 because bakers thought chocolate was sinfully rich compared to angel food.
Classic Chocolate Cake
Indulge in the ultimate chocolate delight with this simple yet decadent homemade chocolate cake! Featuring velvety cocoa powder and a touch of buttermilk for that irresistible fluffiness, each slice melts in your mouth and satisfies every chocolate craving. Get ready to impress your friends and family with this easy-to-make treat that’s perfect for any occasion!
📝 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, cream the butter and sugar together until light and fluffy, about 5 to 7 minutes. Add the eggs one at a time, beating well after each addition.
- 2
In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add the flour mixture to the creamed mixture, alternating with the milk, starting and ending with the dry ingredients. Beat until smooth.
- 3
Pour the batter into a greased and floured 13x9-inch baking pan.
- 4
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- 5
Cool the cake completely on a wire rack. Dust with confectioners’ sugar or top with your favorite frosting.
💡 Pro Tips
- ✓Cream butter and sugar at exactly 68-70°F butter temperature for optimal air incorporation - cold butter won't cream properly, while warm butter above 75°F will deflate during mixing.technique68-70°F
- ✓Use the reverse creaming method by coating flour with fat first to reduce gluten development by 30-40%, creating a more tender crumb structure in chocolate cakes.technique30-40% gluten reduction
- ✓Add eggs at exactly room temperature (68-72°F) because cold eggs cause butter to seize and create a broken emulsion that reduces cake volume by up to 25%.ingredient68-72°F
- ✓Test doneness when internal temperature reaches 205-210°F rather than relying solely on toothpick test, as chocolate cakes can appear done while still underbaked in the center.timing205-210°F
- ✓Cool the cake in the pan for exactly 10 minutes before turning out - shorter time causes structural collapse, longer time causes sticking as starches re-gel.timing10 minutes