Classic Chocolate Cake Recipe

Ever wondered why nothing beats a slice of classic chocolate cake?

Maybe it’s the rich flavor. Maybe it’s the way it melts in your mouth. Or maybe it’s just how comforting and simple it feels—like a warm hug in dessert form. Whatever the reason, this classic chocolate cake recipe is a winner every time. It’s moist, deeply chocolatey, and topped with silky chocolate ganache and creamy vanilla filling, just like the picture-perfect slice you see above.

Let’s dive into the magic of making it from scratch!

Why This Classic Chocolate Cake Recipe Is So Special

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This isn’t just any chocolate cake. It’s:

• Super moist thanks to the perfect balance of wet ingredients.
• Rich in chocolate flavor from real cocoa powder.
• Layered with a creamy surprise—a smooth vanilla custard between two soft chocolate cake layers.
• Topped with chocolate ganache that drips beautifully over the edges.

Even if you’ve never baked a cake before, this recipe is simple enough for beginners. It takes about 1 hour from start to finish, and most of that is hands-off baking time.

Essential Ingredients

Here’s what you’ll need to get started, along with some tips for substitutions:

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder (use Dutch-process for deeper flavor)
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup whole milk (substitute with buttermilk for extra moistness)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water (this helps bloom the cocoa)
• 1 ½ cups granulated sugar

For the Vanilla Cream Filling:

• 1 cup milk
• ¼ cup granulated sugar
• 2 tbsp cornstarch
• 1 egg yolk
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate (chopped or chocolate chips)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Step 2: Make the Cake Batter

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, mix the eggs, sugar, milk, oil, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and stir until just combined.

Carefully stir in the boiling water. The batter will be thin—that’s what makes it moist!

Step 3: Bake

Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool completely in the pans for about 10 minutes, then transfer them to a wire rack.

Step 4: Prepare the Cream Filling

While the cakes cool, heat the milk in a saucepan over medium heat.

In a small bowl, whisk together sugar, cornstarch, and egg yolk. Slowly pour some of the hot milk into this mixture, whisking quickly to temper the egg.

Pour everything back into the saucepan and cook until thickened, stirring constantly. Remove from heat, stir in vanilla and butter, and let cool.

Step 5: Make the Ganache

Heat the cream in a saucepan until just boiling. Pour it over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and glossy. Let cool slightly to thicken.

Assembly Time!

1. Place one cake layer on a plate or cake stand.
2. Spread the cooled vanilla cream filling over the top.
3. Gently place the second cake layer on top.
4. Pour the ganache over the top and let it drip down the sides naturally.

Tip: Chill the cake for 20 minutes before serving for neat slices!

Storage and Make-Ahead Tips

• Room temperature: Store covered for 1 day.
• Refrigerator: Keeps well for up to 4 days. Cover with plastic wrap or keep in an airtight container.
• Freezing: You can freeze the unfrosted cake layers for up to 2 months. Wrap tightly in plastic and foil.

To serve later, just thaw, add the cream filling, and pour the ganache when ready.

Recipe Variations

Want to change it up a bit? Try these ideas:

• Double chocolate filling: Add chocolate chips to the vanilla filling for texture.
• Peanut butter twist: Replace the filling with a creamy peanut butter frosting.
• Mocha version: Add 1 tbsp of instant coffee powder to the batter for a coffee-chocolate flavor.
• Fruit filling: Layer with raspberry or cherry preserves for a fruity touch.

Conclusion

There’s something truly timeless about a rich, chocolatey cake. Whether you’re celebrating a birthday, hosting a dinner party, or just craving something sweet, this classic chocolate cake recipe is a go-to treat you’ll want to make again and again.

It’s simple, rich, and full of love—and once you make it yourself, you’ll never go back to boxed cake mixes.

So grab a whisk, preheat the oven, and make magic in your kitchen today!

FAQs

Q: Can I use almond or oat milk instead of regular milk?
Yes! You can swap it in for the cake batter. For the cream filling, thicker plant-based milks like oat or soy work best.

Q: Is this cake too sweet?
The sweetness is balanced by the cocoa and cream filling. You can reduce the sugar by ¼ cup if you prefer.

Q: Can I bake this in one pan?
If using one deep pan, extend the baking time to 40–45 minutes and check for doneness with a toothpick.

Q: How do I get clean slices like the photo?
Chill the cake before slicing, and use a hot knife wiped clean between each cut.

Q: Can I make cupcakes with this batter?
Absolutely! Fill cupcake liners ¾ full and bake at 350°F for 18–20 minutes.