Chocolate Cake Aesthetic
This chocolate cake aesthetic balances richness with lightness — a moist, fudgy crumb that feels indulgent without being heavy. Made with pantry staples, it’s dependable, adaptable, and perfect for any occasion.
Equipment
- Mixing Bowls
- Whisk
- Hand or Stand Mixer
- Two 9-inch Cake Pans
- Measuring Cups and Spoons
- Wire Cooling Rack
Ingredients
- 2 cups all-purpose flour
- 3/4 cup cocoa powder unsweetened
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs room temperature
- 1 cup buttermilk or milk + 1 tbsp vinegar
- 1/2 cup vegetable oil
- 1 cup hot coffee or hot water
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl.
- In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
- Pour wet mixture into dry and stir until just combined. Do not overmix.
- Slowly pour in hot coffee, stirring carefully. Batter will be thin — this is normal.
- Divide batter evenly between pans. Bake 30–35 minutes, until a toothpick inserted in the center comes out with moist crumbs.
- Cool cakes completely on a wire rack before frosting with buttercream, ganache, or whipped cream.
Notes
This versatile chocolate cake can be made as a sheet cake, cupcakes, or even dairy-free or gluten-free with simple swaps.