Classic Chocolate Cake

Classic Chocolate Cake Recipe

This delicious classic chocolate cake recipe is mouthwatering! It's super moist ---- you'll want to eat slice, after slice, after slice.  This the perfect cake to make with your family too. Give it a try... Prep time is 15 mins, Cook Time is 35 mins. 


  • 2 cups all-purpose flour or Cup4Cup gluten-free flour 
  • 1/3 cup Old Salt Merchants Espresso Sugar 
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk buttermilk, almond, or coconut milk
  • 1/2 cup vegetable oil canola oil, or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract 
  • 1 cup boiling water
  • Chocolate Buttercream Frosting (recipe below)

How to: Preheat oven to 350º F.

1. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

2. Add flour, espresso sugar, cocoa, baking powder, baking soda, salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Notes: The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I’ve ever tasted! 

Frost cake with Chocolate Buttercream Frosting (recipe below) 

Ingredients Butter Cream Frosting 

  •  cups butter 3 sticks, softened
  • 1 cup unsweetened cocoa
  • 2 cups confectioner’s sugar
  • ½ cup milk
  • 2 teaspoons  vanilla extract 
  • 1 tablespoon Old Salt Merchants espresso sugar 

How to: 

1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

2. Cream together butter and cocoa powder until well-combined.

3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added

4. Add vanilla extract and espresso powder and combine well. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

*Adapted from Add A Pinch