Chocolate Cake

This is my first ever post on my brand new website! I’m excited to explore the wonders of blogging about bake goods. There is so much to say about the amazing smells you get from your kitchen every time you crave a homemade cake, or cupcake, or COOKIES!!!

Image obtained from the internet

So let’s get started with the real good stuff.

Chocolate Cake needs no introduction…

I absolutely love a sweet, decadent slice of my best version of a good Chocolate cake. I’m not going to try to convince you that my recipe is the best in the business, but it sure comes close!

My friends and family all give it two thumbs up, and I hope you get to try it too!

We begin our recipe with good quality ingredients. I like to use King Arthur All-Purpose Flour, a good cocoa powder brand like Cacao Barry Extra Brute, and a quality espresso powder, use King Arthur’s Espresso Powder. Also, try to use fresh ingredients. The recipe always works best when everything is fresh!

The cake yields a thin batter, which is what makes the moistest cake. Enjoy!

Chocolate Cake

Yield: One 9″ round double-layer cake; serves 12-16

Total Time: 50 minutes + additional cooling time


2 cups  All-Purpose Flour  

1  1/2 cups  Granulated Sugar

3/4 cup  Unsweetened Cocoa Powder

2 teaspoons  Baking Powder

1  1/2 teaspoon  Baking Soda

1 teaspoon  Salt

1 teaspoon  Espresso Powder

1 cup  Buttermilk

1/2 cup  Vegetable Oil

2 large  Eggs

2 teaspoons  Vanilla Extract

1 cup  Boiling Water


  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and line with parchment paper.
  2. Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl or the bowl of a stand mixer. Whisk or mix until well combined.
  3. Add milk, vegetable oil, eggs, and vanilla to the flour mixture and mix on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes until a toothpick or cake tester inserted in the center of the cake comes out clean.
  5. Remove from the oven and allow to cool for 10 minutes before removing from the pan. Then, let it cool completely before frosting.


Frosting Choices:

Chocolate Buttercream Frosting Recipe

Chocolate Cream Cheese Frosting