No one can say no to chocolate cake, especially when it is super soft and moist. The best part is, it is really easy to make. We’ll be sharing our chocolate cake recipe with frosting; however, it can also be enjoyed without frosting if you prefer it that way.
Let’s cook!
INGREDIENTS
- 3 Cups All-Purpose Flour
- 3 Cups Granulated Sugar
- 1½ Cups Unsweetened Cocoa Powder
- 1 Tablespoon Baking Soda
- 1½ Teaspoons Baking Powder
- 1½ Teaspoons Salt
- 4 Large Eggs
- 1½ Cups Buttermilk
- 1½ Cups Warm Water
- 1/2 Cup Nosak Famili Vegetable Oil
- 2 Teaspoons
- Vanilla Extract
The Frosting
- 2 cups butter, softened
- 1½ Cups Unsweetened Cocoa Powder/180g Melted Dark Chocolate
- 3 Teaspoons Vanilla Extract
- 7-8 Cups Powdered Sugar
- 1/4 Cup Milk (as needed)
COOKING DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees Celsius).
- Butter the cake pan, dust with flour (or cocoa powder) and tap out the excess.
- Add flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl and mix using an electric mixer or a whisk. Do this till the batter is well combined.
- Then add eggs, milk, vegetable oil, and vanilla. Stir in the hot water last and mix till batter is smooth. The batter will be thin when you’re done.
- Divide batter among the three pans.
- Bake for 30-35 minutes until the cake meets the toothpick test (when you stick in a toothpick and it comes out clean).
- Transfer the cake to a wire rack to cool.
- For the frosting: In a large bowl, beat together butter until fluffy. Use a hand mixer or stand mixer for best results.
- Add in cocoa powder/melted chocolate and vanilla extract. Beat until combined.
- Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
- Spread frosting generously on each cake tier. Your chocolate cake is ready.
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