Ingredients

2 cups all-purpose flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon kosher salt

1 teaspoon espresso powder (homemade or store-bought)

1 cup milk (or buttermilk, almond, or coconut milk)

1/2 cup vegetable oil (or canola oil, or melted coconut oil)

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water

Chocolate Buttercream Frosting (for assembling and frosting the cake)

Instructions

Step 1: Preheat your oven to 350º F. Prepare two 9-inch cake pans by spraying them with baking spray, buttering and lightly flouring, or brushing with homemade chocolate pan release.

Step 2: In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder until well combined.

Step 3: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until smooth and well combined.

Step 4: Reduce the mixer speed and carefully add the boiling water to the batter. Mix until fully incorporated—the batter will be thin, which is normal.

Step 5: Evenly divide the batter between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Step 6: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn the cakes out onto a wire rack and let them cool completely.

Step 7: Once cooled, frost the cakes with your favorite chocolate buttercream frosting, layering if desired, and enjoy!

Tips & Variations

For extra depth of flavor, replace the espresso powder with strong brewed coffee.

Use buttermilk instead of milk for a richer, tangy taste and tender crumb.

Try melted coconut oil for a subtle coconut flavor and dairy-free option.

Make this cake gluten-free by substituting with a gluten-free all-purpose flour blend.

Let the cakes cool completely before frosting to prevent the frosting from melting.

Storage

Store the frosted cake covered in an airtight container or cake dome at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving for best texture and flavor. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months; thaw completely before frosting.

FAQs

Can I make this cake vegan?

You can make a vegan version by substituting the eggs with flax or chia eggs and using plant-based milk and oil. Ensure the frosting is also vegan.

Why is my chocolate cake dry?

Dry cake can result from overbaking or too much flour. Make sure to measure flour accurately and check the cake a few minutes before the timer is up. Also, using oil instead of butter helps keep this cake moist.