This Chocolate Lovers’ Dream Cake is rich, moist, and deeply chocolatey, making it the perfect dessert for any occasion. With a tender crumb and bold cocoa flavor, it’s an easy yet impressive cake that satisfies every chocolate craving.
Why You’ll Love This Recipe
This recipe is simple to prepare using basic pantry ingredients, yet it delivers bakery-style results. The cake stays moist for days, has an intense chocolate flavor without being overly sweet, and works beautifully for birthdays, gatherings, or everyday treats. It’s also easy to customize with frostings or fillings of your choice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 and 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or hot brewed coffee
Directions
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Slowly pour in the hot water or coffee while mixing on low speed. The batter will be thin; this is normal.
Pour the batter evenly into the prepared pan(s).
Bake for 30–35 minutes for round pans or 35–40 minutes for a rectangular pan, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Servings and timing
This recipe yields 12 generous servings.
Preparation time is about 15 minutes, and baking time ranges from 30 to 40 minutes depending on the pan used. Total time from start to finish is approximately 55 minutes.
Variations
You can add chocolate chips to the batter for extra richness or swirl in a bit of peanut butter or chocolate spread before baking. For a lighter texture, replace half of the milk with yogurt. This cake also works well as cupcakes; simply reduce the baking time to 18–22 minutes.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds. If frosted, allow refrigerated cake to sit at room temperature before serving for best texture.
FAQs
Can I make this cake without eggs?
Yes, you can replace each egg with 1/4 cup of unsweetened applesauce or plain yogurt.
Can I use butter instead of oil?
Yes, melted butter can be used, but oil keeps the cake extra moist.
Does coffee make the cake taste like coffee?
No, coffee enhances the chocolate flavor without adding a coffee taste.
Can I bake this cake in a single pan?
Yes, a 9×13-inch pan works well; just adjust the baking time slightly.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is ready.
Can I freeze this cake?
Yes, wrap the unfrosted cake tightly and freeze for up to 2 months.
What frosting pairs best with this cake?
Chocolate buttercream, ganache, or vanilla frosting all work beautifully.
Can I reduce the sugar?
You can reduce the sugar by up to 1/4 cup, but the texture may change slightly.
Is this cake suitable for layering?
Yes, the structure is strong enough for layered cakes.
Can I make this cake dairy-free?
Yes, substitute the milk with a plant-based milk of your choice.
Conclusion
This Chocolate Lovers’ Dream Cake is a reliable, crowd-pleasing dessert that delivers deep chocolate flavor with minimal effort. Whether enjoyed plain or dressed up with frosting, it’s a timeless recipe you’ll come back to again and again.
This Chocolate Lovers’ Dream Cake is rich, moist, and deeply chocolatey—perfect for any occasion. Made with simple ingredients, it delivers bold cocoa flavor and a tender crumb that stays fresh for days.
Ingredients
1 and 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or hot brewed coffee
Instructions
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Slowly pour in the hot water or coffee while mixing on low speed. The batter will be thin; this is normal.
Pour the batter evenly into the prepared pan(s).
Bake for 30–35 minutes for round pans or 35–40 minutes for a rectangular pan, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Add chocolate chips for extra richness.
Swirl in peanut butter or chocolate spread before baking for added flavor.
Replace half of the milk with yogurt for a lighter texture.
This batter can be used for cupcakes—bake for 18–22 minutes.
Store at room temperature for 2 days or refrigerate for up to 5 days.
Microwave individual slices for 10–15 seconds before serving.
