The Best Chocolate Cake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

Set your oven to 350°F (175°C).

Grab two 9-inch baking pans and spray with baking spray or butter. Line with parchment paper.

In a large bowl, add 2 cups (240g) of all-purpose flour, fluff it up before measuring.

Add 2 cups (400g) of granulated sugar to the bowl.

Add 1/2 cup (50g) of cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1/2 teaspoon of kosher salt to the bowl. Sift the dry ingredients together.

In a separate bowl, add 1/2 cup of vegetable oil, 1 cup (240ml) of whole milk, 1 tablespoon of vanilla extract, and 2 large eggs. Whisk until smooth.

Add the wet mixture to the dry mixture, then add 1 cup of boiling water while whisking until combined. The batter will be runny.

Divide the batter evenly into the prepared pans, aiming for about 700g per pan.

Bake in the preheated oven for about 35 minutes, or until a skewer inserted in the middle comes out clean.

Let the cake layers cool in the pans.

To make the chocolate buttercream, cream together 3 sticks (1 1/2 cups or 338g) of unsalted butter in a stand mixer until silky smooth.

Add 6 cups (680g) of sifted powdered sugar and 1/4 cup (25g) of cocoa powder to the butter and mix on low to combine, then scrape the bowl down and mix again until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens