Description

An incredibly moist and deeply chocolatey cake that uses oil instead of butter for a tender crumb. This easy recipe requires simple pantry staples and hot water to bloom the cocoa for maximum flavor.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 ½ cups (300g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (240ml) hot water (boiling)
½ cup (120ml) vegetable or canola oil
2 large eggs
1 cup (240ml) milk (whole milk or buttermilk)
2 teaspoons vanilla extract
For the Glaze: ¼ cup (57g) butter
2 cups (240g) confectioners’ sugar
¼ cup (25g) cocoa powder
3–4 tablespoons milk
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or one 9×13 inch pan), lining bottoms with parchment paper for easy removal.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
In a separate medium bowl, whisk eggs, milk, oil, and vanilla extract until well combined.
Pour wet ingredients into dry ingredients. Beat on medium speed for 2 minutes or whisk vigorously by hand until the batter is thick and smooth.
Slowly pour in the boiling water while mixing on low speed or stirring by hand. The batter will become thin and watery; this is normal as it blooms the cocoa.
Pour batter evenly into prepared pans. Bake for 30-35 minutes for round pans or 35-40 minutes for a 9×13 pan, until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
While cakes cool, make the glaze: Melt butter in a small saucepan or microwave. Whisk in cocoa powder, confectioners’ sugar, milk, vanilla, and salt until smooth and pourable.
Place one cake layer on a serving plate. Pour half the glaze over it. Top with the second layer and pour remaining glaze over the top, allowing it to drip down the sides.
Slice and serve.

Notes

Bloom the cocoa powder with hot water to enhance chocolate flavor. Do not overmix after adding water to avoid a tough cake. Ensure cakes are completely cool before glazing to prevent the glaze from melting off. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, use plant-based milk and oil. For a vegan version, replace eggs with flax eggs and use dairy-free butter in the glaze.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 42
Sodium: 350
Fat: 14
Saturated Fat: 5
Carbohydrates: 58
Fiber: 2
Protein: 5

Keywords: chocolate cake, no butter cake, moist chocolate cake, easy dessert, cocoa glazed cake, pantry staples, baking from scratch