Description
This homemade chocolate cake is a classic, rich and moist dessert perfect for any occasion. Made from simple pantry ingredients, it features a tender crumb with deep cocoa flavor and can be topped with confectioners’ sugar or your favorite frosting for a delightful finish.
Ingredients
Scale
Wet Ingredients
- 2/3 cup butter, softened
- 3 large eggs, room temperature
- 1 1/3 cups 2% milk
Dry Ingredients
- 2/3 cup baking cocoa
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 2/3 cups sugar
Topping
- Confectioners’ sugar or favorite frosting
Instructions
- Beat the butter, sugar and eggs: Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until light and fluffy, about 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 ensure all ingredients are incorporated.
- Make the batter: In a separate bowl, whisk together the flour, baking cocoa, baking soda, and salt. Add the dry ingredients to the creamed mixture alternately with the milk, starting and ending with the dry ingredients. Beat the mixture after each addition until smooth, following the sequence: half the dry ingredients, mix, all the milk, mix, then rest of the dry ingredients, and mix.
- Add the batter to the pan: Pour the prepared chocolate cake batter into a greased and floured 13×9-inch baking pan, spreading it evenly.
- Bake the cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Begin checking at 35 minutes and continue if necessary up to 40 minutes.
- Cool and decorate: Allow the cake to cool completely on a wire rack. Once cooled to room temperature, dust with confectioners’ sugar or spread your favorite frosting over the top before serving.
Notes
- For a more intense chocolate flavor, use Dutch-processed cocoa or adjust to taste.
- Room temperature eggs help create a smoother batter and better rise in the cake.
- Make sure to grease and flour the pan well to prevent sticking.
- You can substitute 2% milk with whole milk or buttermilk for a richer taste.
- If using frosting, allow the cake to cool completely to avoid melting the frosting.
- Testing the cake before the minimum time can lead to underbaking; always wait at least 35 minutes before testing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cake, homemade cake, chocolate dessert, simple chocolate cake, classic cake recipe
