Hi, I’m Camila from Camila Cooks, and this chocolate cake recipe earns a spot on our table again and again. We stir it in one bowl, slide it into the oven, and wait while the kitchen smells like cocoa and warm sugar. Each bite turns soft and rich, then melts fast, which feels like a win after a long day. We keep things easy, the way a simple chocolate cake recipe should feel. I reach for milk when I want a mellow crumb, a small nod to a milk chocolate cake recipe that tastes gentle and kid friendly. On busy nights this works as a one bowl chocolate cake recipe that saves dishes and patience. When I crave extra cocoa, we lean into a double chocolate cake recipe vibe with more chips folded in. Got berries on the counter. I slice a few and tuck them between layers for a strawberry chocolate cake recipe twist. It looks pretty, it tastes bright, and no one argues. This reads like a trusted recipe for chocolate cake, the kind you can bake on a weeknight, frost before dinner, and slice while it’s still a little warm.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chocolate Cake Recipe
- 3) Ingredients for Chocolate Cake
- 4) How to Make Chocolate Cake
- 5) Tips for Making Chocolate Cake
- 6) Making Chocolate Cake Ahead of Time
- 7) Storing Leftover Chocolate Cake
- 8) Try these Dessert next!
- 9) Chocolate Cake
- 10) Nutrition
1) Key Takeaways
I am Camila from Camila Cooks at camilacooks.com. This chocolate cake recipe bakes soft and rich, with a tender crumb that loves cocoa and a light touch of vanilla. We mix in one bowl, which keeps the sink calm and the mood easy. chocolate cake recipe fits birthdays and busy weeknights, and it rests well on day two.
We lean on pantry basics, so the batter comes together fast. Hot coffee deepens the chocolate flavor. Hot water works, too. Both give a smooth flow that settles into even layers. The frosting whips creamy and spreads without fuss. The steps feel friendly to first time bakers and seasoned hands.
Want a quick win for birthdays or weeknights. This cake holds well, slices neat, and plays nice with berries. The plan stays flexible, which means you bake with confidence and serve with a grin. The main thing we chase is joy on a plate. That stays true for every slice.
- Mix in one bowl for speed and fewer dishes
- Hot coffee boosts cocoa depth
- Frosting turns fluffy and smooth
- Great base for strawberries or chips
2) Easy Chocolate Cake Recipe
We start simple and stay that way. This chocolate cake recipe fits busy days and happy cravings. We whisk dry and wet by hand, no mixer needed, and the batter stays silky. For easy chocolate cake recipe fans, this checks the key boxes with clean steps and steady results.
I like how the batter pours in a steady ribbon. It lands in the pans, spreads smooth, and sets the stage for a level bake. No drama, just steady heat and a kitchen that smells like cocoa. If kids help, they stir and lick the spatula and laugh at the chocolate mustache.
For best chocolate cake recipe seekers, the crumb stays soft and the edges stay tender. For homemade chocolate cake recipe lovers, this one feels personal. It works on Camila Cooks when time runs short and dessert still needs to shine. That mix of ease and flavor keeps us loyal.
3) Ingredients for Chocolate Cake
All purpose flour We use flour that builds structure without turning heavy. We measure with a light hand and level the cup. That keeps the crumb soft and helps the layers rise with a gentle dome.
Granulated sugar Sweetness balances the cocoa and locks in moisture. The crystals melt in the heat and thread through the crumb. We get clean slices that stay tender after cooling on the rack.
Unsweetened cocoa powder Natural cocoa gives a warm flavor and a nice color. It blends fast with the dry mix and wakes up when it meets the hot liquid. You taste chocolate in every bite.
Baking powder and baking soda These lift the batter and keep the texture light. They work as a team with the acid in cocoa and the milk. The result is a soft crumb that still stands tall.
Fine sea salt A small pinch sharpens flavor. It keeps sweet in check and lets the chocolate shine. We taste more with less, which feels smart.
Eggs at room temperature Eggs add body and a little richness. Room temp eggs blend fast and keep the batter smooth. They help the cake set without turning dense.
Whole milk Milk softens the crumb and rounds the flavor. It brings a mellow note that reminds me of milk chocolate cake. If you use a dairy free milk, pick one that tastes mild.
Neutral oil Oil gives lasting moisture. It stays soft even on day two. The slices taste fresh and the layers feel plush under the fork.
Pure vanilla extract Vanilla lifts the cocoa and adds warmth. We use a teaspoon that smells like a cookie shop. A little goes a long way.
Hot brewed coffee or hot water Hot liquid loosens the batter and boosts bloom. Coffee adds depth. Water keeps the flavor clean. Both work well and pour easy.
Unsalted butter Soft butter beats into a creamy base for frosting. It spreads smooth and holds neat swoops. The taste stays rich without turning heavy.
Powdered sugar Fine sugar builds body in the frosting. It mixes quick with butter and cream. The finish looks glossy and feels light.
More cocoa powder Cocoa in the frosting doubles the chocolate mood. It ties the layers together and gives a deep color that pops.
Heavy cream Cream loosens the frosting to a spreadable fluff. Add a splash at a time and watch the texture turn cloud like. It makes clean edges easy.
Pinch of salt Salt steadies the sweet in the frosting. The taste lands balanced and smooth. You feel the chocolate first, not the sugar.
4) How to Make Chocolate Cake
Step one mix dry Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Keep the bowl deep so the cloud of cocoa stays low. The color turns even and the blend looks fine.
Step two add wet Crack the eggs into the bowl. Pour in milk, oil, and vanilla. Whisk until the batter looks smooth and shiny. Small bubbles show up and that is a good sign.
Step three thin with heat Pour hot coffee or hot water into the batter. Stir slow and steady. The mix turns silky and flows like a ribbon. This gives the cake a soft crumb and a level top.
Step four bake Grease two round pans and line with parchment. Divide the batter and tap the pans to loosen tiny bubbles. Bake at a steady 350 F until a toothpick shows a few moist crumbs.
Step five cool Let the cakes rest in the pans for a short spell. Turn them out to a rack and cool to room temp. Warm cake will melt frosting so we wait a bit.
Step six frost Beat soft butter until creamy. Add powdered sugar and cocoa in small scoops. Splash in cream and a little salt and whip until fluffy. Spread over the layers in smooth waves.
5) Tips for Making Chocolate Cake
Use room temp eggs and milk. Cold ingredients tighten the batter. Warm ingredients blend fast and keep the crumb tender. Small habits add up to better slices. One bowl chocolate cake recipe fans will love the speed here.
Sift cocoa if it clumps. A quick sift prevents streaks and makes the batter even. If you skip it, whisk a little longer until the color looks uniform. The payoff shows in the crumb that cuts clean.
Test early near the end. Pull the cake when the center springs back and the pick shows moist crumbs. Overbake turns dry, which dulls flavor. Trust sight and smell and your past wins.
6) Making Chocolate Cake Ahead of Time
Cool layers fully. Wrap tight and chill. The texture sets and the edges firm up, which helps with clean frosting lines later. For big days, I bake the night before and sleep easy, knowing dessert is locked in.
Frosting holds well in the fridge. Press plastic on the surface and chill. When ready, beat for a minute to bring back the fluff. The spread returns and the shine comes back. It feels like a reset button for icing.
For a strawberry chocolate cake recipe twist, slice berries and hold them dry in a paper towel lined bowl. Add them between layers right before serving. The color pops and the flavor lifts the cocoa in a bright, friendly way.
7) Storing Leftover Chocolate Cake
Cover the cut sides with a thin blanket of frosting. That locks moisture in and keeps the crumb soft. Slide the cake into a box or a dome and chill if your kitchen runs warm and humid.
For short storage, keep at room temp for a day. For longer storage, chill up to three days. Let slices sit out for a bit before serving. The flavor opens as the chill fades and the frosting relaxes.
For a double chocolate cake recipe feel on day two, warm a slice for a few seconds. The frosting softens, the crumb loosens, and the cocoa smells bold again. Add a few chips if you like extra bite and texture.
8) Try these Dessert next!
9) Chocolate Cake
Camila’s One Bowl Chocolate Cake Recipe
Ingredients
For the Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened natural cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 2 large eggs at room temperature
- 1 cup whole milk
- 1/2 cup neutral oil
- 2 teaspoons pure vanilla extract
- 1 cup hot brewed coffee or hot water
For the Frosting
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup heavy cream plus more as needed
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
Optional Add Ins
- 1 cup chocolate chips for a double chocolate mood
- 1 cup sliced strawberries for filling or garnish
Instructions
Bake the Cake
- Heat oven to 350 F. Grease two 9 inch round pans and line the bottoms with parchment.
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add eggs, milk, oil, and vanilla. Whisk until smooth and glossy.
- Pour in hot coffee. Stir gently until the batter loosens and flows.
- Divide batter between pans. Tap to release small bubbles.
- Bake 28 to 33 minutes until a toothpick comes out with a few moist crumbs.
- Cool 10 minutes in pans, then turn out to a rack and cool fully.
Make the Frosting
- Beat butter until creamy and pale.
- Add powdered sugar and cocoa in stages. Mix on low until combined.
- Beat in cream, vanilla, and salt until fluffy and spreadable.
Assemble
- Level cake layers if needed.
- Place first layer on a stand. Spread frosting over the top.
- Scatter strawberries or chips if using. Set the second layer on top.
- Frost the top and sides. Chill 15 minutes for neat slices.
10) Nutrition
One slice carries about 470 calories with a balance of carbs, fat, and a touch of protein. Sugar sits near 49 grams and fat near 21 grams, with saturated fat near 10 grams. Fiber lands close to 3 grams, which helps the crumb feel tender rather than heavy.
Sodium stays moderate when you use fine salt with a light hand. If you prefer less sugar, reduce the frosting between layers and keep more on top for a neat look. The cake still tastes rich and chocolate forward and pairs well with milk.
This recipe suits celebrations and quiet nights. It slices clean, plates pretty, and pairs well with coffee. On Camila Cooks we value flavor and ease, and this cake checks both, which is why we bake it on repeat for friends and family.
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