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The Best Simple Chocolate Cake

Prep Time: 15 minutes
Cook Time: 35 minutes
Author: Shinee
The best simple chocolate cake recipe for super moist, rich and chocolate-y cake layers! It's a base for many indulgent chocolate cakes you can ever imagine. Customize it with any kind of frostings and fillings to create rich and indulgent dessert!
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Ingredients

  • 2 cups 250gr all purpose flour
  • 1 ½ 300gr granulated sugar
  • ½ cup 60gr unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon instant espresso powder Note 1
  • ½ teaspoon salt
  • 1 cup + 2 tablespoons 280ml whole milk, at room temperature (Note 2)
  • 2 large eggs at room temperature
  • ¼ cup 60ml vegetable oil
  • 4 tablespoons 56gr unsalted butter, melted
  • 1 teaspoon white vinegar or apple cider vinegar

Instructions

  • Line two 7-inch cake pans with a parchment paper and spray with cooking spray.
  • Preheat the oven to 350°F (175°C).
  • In a mixing bowl with paddle attachment, combine flour, sugar, cocoa powder, baking soda and salt. Mix on low speed for 30 seconds, or until everything is well combined.
  • Add milk, eggs, oil and butter. Mix the batter just until smooth, about 15 seconds.
  • Stir in vinegar and mix for another 10 seconds.
  • Divide the batter into the prepared baking pans. Bake for 35 minutes, or until inserted toothpick comes out clean.
  • Let cakes cool completely in the pans set on wire rack. Then carefully run a knife around the edges and invert.
  • Wrap each cake in a plastic wrap and refrigerate until ready to use, preferably overnight and up to 2 days. Chilled cakes are sturdier and slice much easier, but you can definitely frost the cake as soon as they cooled completely.

Notes

Note 1: Espresso powder doesn’t add coffee flavor and you won’t even taste it. It only enhances chocolate flavor. But if you don’t have it, you can omit it.
Note 2: I highly recommend using a whole milk for richer flavor, but 2% milk would work too.
Make-Ahead Tip: Cool the cakes completely. Then wrap each layer in a plastic wrap and refrigerate for up to 2 days, or freeze for up to 3 months. Thaw frozen cakes in the fridge overnight.