The Best Chocolate Cake Recipe Chocolate cake in one bowl—quick, easy, and delicious! Updated with gluten-, dairy-, and egg-free options!
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– 2 cups (240 g) all-purpose flour– 2 cups (396 g) sugar– 3/4 cup (63 g) unsweetened cocoa powder– 2 teaspoons (8 g) baking powder– 1 1/2 teaspoons (9 g) baking soda– 1 teaspoon (2.8 g) kosher salt– 1 teaspoon (2.3 g) espresso powder, homemade or store-bought– 1 cup (227 g) milk, or buttermilk, almond, or coconut milk– 1/2 cup (99 g) vegetable oil, or canola oil, or melted coconut oil– 2 large (100 g) egg– 2 teaspoons (9.4 g) vanilla extract– 1 cup (227. g) boiling water
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INGREDIENTS
INSTRUCTIONS
Preheat oven to 350º F. Butter and flour two 9-inch cake pans or spray with baking spray.
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Step 1
Add flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder to a large bowl or stand mixer. Mix flour mixture with a whisk or paddle attachment.
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Step 2
Mix milk, vegetable oil, eggs, and vanilla into flour mixture on medium speed until well combined. Slow down and carefully mix boiling water into cake batter.
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Step 3
Spread batter evenly in two prepared cake pans. Bake the chocolate cake for 30-35 minutes until a toothpick or cake tester inserted in the center comes out clean.
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Step 4
Remove from oven, cool for 10 minutes, then remove from pan and cool completely. Ice the cake with chocolate buttercream.