Table of Contents
- Introduction to Mom’s Classic Chocolate Cake
- Why Choose This Easy Recipe?
- The Story Behind the Recipe
- Perfect Occasions for Chocolate Cake
- Baking Tips for Success
- Key Takeaways
Key Takeaways
Mom’s Classic Chocolate Cake is more than a dessert—it’s a timeless experience. It’s easy to make, requires simple ingredients, and is packed with rich chocolate flavor. Whether you’re a seasoned baker or a newbie, this cake guarantees success. Serve it at your next gathering and watch the compliments roll in!
Introduction to Mom’s Classic Chocolate Cake
Welcome to Dorothy Recipes, your go-to destination for homemade treats that bring joy to every occasion. Mom’s Classic Chocolate Cake is the perfect blend of simplicity and decadence. This easy recipe has been passed down through generations, offering a moist, rich dessert that’s as nostalgic as it is delicious. With Dorothy’s tips and tricks, you’ll master this crowd-pleaser in no time.
Why Choose This Easy Recipe?
Chocolate cakes come in many forms, but this one stands out because of its simplicity and flavor. This easy recipe uses pantry staples, so you won’t need to run to the store for special ingredients. It’s perfect for beginners and experienced bakers alike. Whether you’re baking for a birthday, an anniversary, or a cozy evening with loved ones, this cake fits the bill.
The Story Behind the Recipe
Every recipe has a story, and this one is no different. Inspired by Dorothy’s childhood memories of baking with her mom, this cake embodies love and tradition. DorothyRecipes.com is all about bringing these family moments to your kitchen. This classic cake connects us to our roots while giving us a taste of comfort and indulgence.
Perfect Occasions for Chocolate Cake
Looking for a dessert that’s versatile enough for every celebration? Mom’s Classic Chocolate Cake is your answer. It shines as the centerpiece of holiday feasts, birthday parties, and casual get-togethers. Its moist layers and rich frosting make it a showstopper, whether it’s a formal dinner or a fun family gathering.
Baking Tips for Success
To achieve the perfect texture and flavor, use fresh ingredients and follow the recipe closely. Preheat your oven and prepare the pans as directed. Remember, the batter is supposed to be thin—don’t let it worry you! For an extra depth of flavor, try substituting hot coffee for boiling water. These small touches can elevate your baking game.
Mom’s Classic Chocolate Cake Recipe: Easy and Delicious
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Frosting
- ¾ cup unsalted butter, softened
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the milk, vegetable oil, eggs, and vanilla extract. Mix until well combined. Gradually stir in the boiling water. The batter will be thin—this is normal.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat the butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk, until the frosting reaches a smooth and spreadable consistency. Stir in the vanilla extract.
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides evenly.
- Slice and serve this classic chocolate cake. Store leftovers in an airtight container at room temperature for up to 3 days.
