9-Inch Chocolate Cake
Moist, rich, and undeniably dreamy—this 9-inch chocolate cake uses cocoa powder, sugar, flour, and eggs to create a tender, chocolate-sponge perfection, all wrapped with thick, creamy chocolate frosting. Bake it for any occasion (or no reason at all) and revel in the cocoa cloud that fills your kitchen!
12
slices
Ingredients
Chocolate Cake
- 2 cups (400 g) granulated sugar
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (65 g) unsweetened cocoa powder Dutch-processed or natural
- 2 tsp baking powder
- 1 1/2 tsp (1.5 tsp) baking soda
- 1 tsp salt
- 2 large eggs room temperature
- 1 cup (240 ml) milk whole or 2% preferred
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) boiling water
Chocolate Frosting
- 1/2 cup (113 g) unsalted butter softened (or margarine)
- 2/3 cup (55 g) unsweetened cocoa powder
- 3 cups (360 g) powdered sugar
- 1/3 cup (80 ml) milk plus more as needed
- 1 tsp vanilla extract
- Pinch of salt to taste
Equipment
- 2 9-inch round cake pans
- Large mixing bowl
- Electric Mixer or Whisk
- Cooling rack
- Offset spatula (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and break up any lumps.
- Add wet ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the bowl. Beat on medium speed for 2 minutes until smooth and thick—batter will be glossy.
- Add boiling water: Stir in boiling water (batter will be thin—don’t worry, it’s supposed to be!).
- Divide and bake: Pour batter evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a crumb.
- Cool the cakes: Let cakes cool in pans for 10 minutes, then turn out onto wire racks and cool completely before frosting.
- Make the frosting: In a medium bowl, beat softened butter and cocoa powder until glossy and smooth. Gradually add powdered sugar and milk in turns, mixing on low until creamy; add more milk as needed for spreadable consistency. Beat in vanilla and a pinch of salt to taste.
- Assemble the cake: Set one cake layer on a plate. Spread one third of frosting on top. Add the second layer and frost the top and sides with remaining frosting. Use an offset spatula for best results. Slice and serve!
- Alternative pans: One 13×9-inch pan: bake 35–40 min. Cupcakes: 24–30 cupcakes, 22–25 min. Bundt pan: 50–55 min. 3×8-inch pans: 22–28 min.
Notes
Storage: Store covered at room temperature for 2 days or in the fridge (well-wrapped) for 4–5 days. For longer storage, freeze layers (wrapped well) for up to 2 months.
Variations: Use coffee instead of boiling water for deeper chocolate flavor; make dairy-free with almond or oat milk plus vegan margarine; add mini chocolate chips, nuts, or berries to the batter or as a topping.
Substitutions: Use cup-for-cup gluten free flour blend if needed; frost with vanilla buttercream if you want a contrast.
See full guide in the FAQ section for pan swaps and troubleshooting tips!
Nutrition
Calories: 420kcal | Carbohydrates: 68g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 420mg | Potassium: 230mg | Fiber: 3g | Sugar: 49g | Vitamin A: 250IU | Calcium: 75mg | Iron: 3.2mg