I’ll be honest. I’ve baked a lot of cakes in my life, but there’s something about this one that just hits differently. Maybe it’s the smell of cocoa wafting through the house while the batter is still warm, or the way the frosting melts into every nook and cranny of the cake layers. It’s not fancy, it’s not complicated, but it feels like a hug on a plate.
I made this cake on a rainy Sunday once, when the world felt heavy, and my tiny kitchen smelled like chocolate and vanilla for hours. By the time I sat down to eat the first slice, it was like all the stress just melted along with the frosting. That’s what I want for anyone who makes it — a little joy, a little comfort, and a lot of chocolate.
And yes, it’s perfect for birthdays, for celebrations, or even for Wednesday evenings when you just need a reason to smile. No one needs to judge you for licking the spatula, by the way.
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 1¾ cups (350g) sugar
- ¾ cup (75g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) milk (or buttermilk if you want it extra tender)
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water or hot coffee (coffee really deepens the chocolate flavor)
For the Chocolate Frosting:
- 1 cup (230g) unsalted butter, softened
- 3½ cups (440g) icing sugar
- ¾ cup (75g) unsweetened cocoa powder
- ¼ cup (60ml) milk (more if needed)
- 1 teaspoon vanilla extract
Optional Toppings:
- Chocolate ganache drizzle
- Chocolate shavings
- Sprinkles for pure fun
Instructions
- Prep & Preheat
Preheat your oven to 200°C (380°F). Grease and line two 8-inch round cake pans.
Take a deep breath and remember: it’s supposed to be fun, not perfect. - Mix the Dry & Wet Ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix milk, oil, eggs,vanilla.
Pour wet into dry and stir until smooth. Then slowly add the hot water or coffee it’ll look runny, and that’s okay. That’s how it gets moist. - Bake the Cake Layers
Bake 25–35 minutes, or until a toothpick in the center comes out clean.
Let them cool completely. This is a good time to dance in your kitchen or taste-test the batter (I won’t tell). - Make the Frosting
Beat butter until creamy. Gradually add cocoa and icing sugar, alternating with milk, until fluffy and spreadable. Mix in vanilla. Taste it. Yes, it’s allowed. - Assemble the Cake
Place one cake layer on your serving plate. Frost the top, then stack the second layer. Cover the whole cake with the remaining frosting. Smooth it, swirl it, or go wild — chocolate never judges. Add ganache, shavings, or whatever makes your heart happy. - Serve
Cut a generous slice, maybe grab a fork and a napkin, and just soak it in. Watch the chocolate stretch, savor the crumb, and remember: this cake is happiness you can eat.
Recipe FAQs
1: Can I make this ahead of time?
Absolutely. The cake layers can be baked a day before and wrapped in plastic wrap. Frost the next day for best flavor and texture. It actually tastes even better after sitting overnight.
2: Can I use brewed coffee instead of water?
Yes! Coffee intensifies the chocolate flavor without making it taste like coffee. Just don’t make it super strong if you don’t want that aftertaste.
3: My frosting is too thick or too thin. What do I do?
If too thick: add milk, a teaspoon at a time. If too thin: add a little more icing sugar. Spread it slowly and evenly. It’s forgiving.
4: Can I turn this into cupcakes?
Totally. Bake at 175°C (350°F) for about 18–22 minutes. Frost once cooled and enjoy portable happiness.
5: Can I make it gluten-free?
The texture may vary slightly, but the chocolatey comfort is still there.
Decadent Chocolate Cake — Moist, Fudgy, and Hug-in-a-Slice
4
servings30
minutes40
minutes300
kcalIngredients
*For the Cake:*
* 2 cups (250g) all-purpose flour
* 1¾ cups (350g) sugar
* ¾ cup (75g) unsweetened cocoa powder
* 2 teaspoons baking powder
* 1½ teaspoons baking soda
* 1 teaspoon salt
* 1 cup (240ml) milk (or buttermilk if you want it extra tender)
* ½ cup (120ml) vegetable oil
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup (240ml) hot water or hot coffee (coffee really deepens the chocolate flavor)
*For the Chocolate Frosting:*
* 1 cup (230g) unsalted butter, softened
* 3½ cups (440g) icing sugar
* ¾ cup (75g) unsweetened cocoa powder
* ¼ cup (60ml) milk (more if needed)
* 1 teaspoon vanilla extract
*Optional Toppings:*
* Chocolate ganache drizzle
* Chocolate shavings
* Sprinkles for pure fun
Directions
- Prep & Preheat
- Preheat your oven to 200°C (380°F). Grease and line two 8-inch round cake pans.
- Take a deep breath and remember: it’s supposed to be fun, not perfect.
- Mix the Dry & Wet Ingredients
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix milk, oil, eggs,vanilla.
- Pour wet into dry and stir until smooth. Then slowly add the hot water or coffee it’ll look runny, and that’s okay. That’s how it gets moist.
- Bake the Cake Layers
- Bake 25–35 minutes, or until a toothpick in the center comes out clean.
- Let them cool completely. This is a good time to dance in your kitchen or taste-test the batter (I won’t tell).
- Make the Frosting
- Beat butter until creamy. Gradually add cocoa and icing sugar, alternating with milk, until fluffy and spreadable. Mix in vanilla. Taste it. Yes, it’s allowed.
- Assemble the Cake
- Place one cake layer on your serving plate. Frost the top, then stack the second layer. Cover the whole cake with the remaining frosting. Smooth it, swirl it, or go wild — chocolate never judges. Add ganache, shavings, or whatever makes your heart happy.
- Serve
- Cut a generous slice, maybe grab a fork and a napkin, and just soak it in. Watch the chocolate stretch, savor the crumb, and remember: this cake is happiness you can eat.
