Published on February 9, 2026
Ready in: 1 hour 10 minutes · Serves: 12 · Technique: Baking · Storage: Refrigerate or freeze for later use.
Quick Answer
This chocolate cake is a delightful and moist dessert, perfect for holiday gatherings!
When the air turns crisp in New York City and the scent of simmering spices fills the streets, I know it’s the perfect time for cozy gatherings and indulging in delicious treats. As the holidays approach, there’s nothing quite like the allure of a rich, decadent chocolate cake to bring warmth and joy around the dinner table. This chocolate cake recipe is my go-to for Thanksgiving and Christmas, ensuring that each slice is a celebration of flavors and experiences.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Perfect for festive gatherings, adding warmth and joy to your holiday celebrations.
- Decadent chocolate flavor with a moist and tender texture that everyone will love.
- Easily customizable with frosting options to elevate your cake experience.
- Simple and straightforward steps make it a great baking project for all skill levels.
- Stays fresh and moist for days, making it perfect for leftovers or meal prep.
Ingredients
This chocolate cake requires simple ingredients that you may already have in your pantry.
Dry Ingredients
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs, at room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
How to Make Chocolate Cake (Step-by-Step)
This chocolate cake is a joy to make, guiding you through the creation of a delicious dessert with each step.
Step 1: Preheat Your Oven
I always preheat my oven to 350°F (175°C) for the perfect baking environment. Grease and flour two 9-inch round cake pans, ensuring the bottoms are covered to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. The earthy aroma of cocoa wafts through the air as I whisk these together, a tantalizing preview of what’s to come.
Step 3: Add the Wet Ingredients
Next, I crack in the eggs, pour in the milk, and add the vegetable oil and vanilla extract. Using my trusty electric mixer, I blend everything on medium speed for about two minutes until it’s smooth and glossy.
Step 4: Incorporate the Boiling Water
Here’s a little secret I learned over the years: slowly stir in the boiling water. This makes the batter incredibly thin, but don’t worry—it’s supposed to be like this! This step adds moisture, ensuring the cake is super tender once baked.
Step 5: Bake
Divide the batter evenly between the prepared pans. I pop them in the oven and let them bake for 30 to 35 minutes. I recommend checking for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Step 6: Cool
Once baked, I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Be careful, as the warm aroma will have you tempted to taste before they’re fully cooled!
Common Mistakes to Avoid
- Not Leveling Your Ingredients: Make sure to spoon flour or cocoa powder into your measuring cup, then level it off for accuracy. Otherwise, you may end up with a dense cake.
- Using Cold Ingredients: Always bring eggs and milk to room temperature. This helps create a well-emulsified batter that bakes evenly.
- Overmixing the Batter: Mixing too much can lead to a tough cake. Once the ingredients are combined, stop! A few lumps are okay.
Tips and Tricks for Success
- For richer flavor, consider using high-quality chocolate shaved or melted into the batter.
- If you want to elevate the cake further, try adding espresso powder to enhance the chocolate flavor.
- Experiment with different frostings! A silky smooth chocolate ganache or a classic buttercream can take this cake over the top.
Variations
- Substitute half of the all-purpose flour with almond flour for a nutty flavor.
- Replace granulated sugar with brown sugar for added moisture.
- Use buttermilk instead of whole milk for a tangy twist.
How to Serve
- Serve with a scoop of vanilla ice cream for a delightful contrast.
- Top with fresh berries for a burst of color and flavor.
- Drizzle with warm chocolate sauce for an extra indulgence.
Make Ahead and Storage
- Make Ahead: Prepare the cake layers a day in advance and wrap them tightly in plastic wrap.
- Storage: Store in the refrigerator wrapped in plastic wrap for up to 4 days.
- Reheating: Serve at room temperature, or gently warm individual slices in the microwave for a few seconds.
- Freezing: Freeze the cake layers for up to 3 months, wrapped tightly in plastic wrap and aluminum foil.
Recipe Notes / What I Learned
Baking this chocolate cake taught me the importance of balancing rich flavors with texture. The contrast between the moist cake and a light frosting always brings smiles and requests for seconds at my holiday gatherings. Each slice encapsulates the warmth of the season—just like my time in this vibrant city.
Yield and Serving Size
Yield: 1 cake · Serving Size: 1 slice
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 5g protein · 50g carbs · 15g fat
Decadent Chocolate Cake for Holiday Gatherings
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
- Add eggs, milk, vegetable oil, and vanilla extract to dry ingredients. Mix on medium speed for about two minutes until smooth.
- Slowly stir in boiling water until well combined; the batter will be thin.
- Divide batter evenly between prepared pans and bake for 30-35 minutes. Check doneness with a toothpick.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
FAQs
1. Can I use a different type of flour besides all-purpose flour?
Yes, you can use cake flour for a lighter texture, but you may need to adjust the amount of liquid. Be cautious when substituting gluten-free flour as it may require additional modifications.
2. What should I do if my chocolate cake is too dry?
If your cake turns out dry, it could be due to overbaking or not measuring ingredients correctly. Be sure to check for doneness a few minutes early and always level your dry ingredients for accuracy.
3. How should I store leftover chocolate cake?
Wrap the cake layers in plastic wrap and store them in the refrigerator to maintain moisture. You can also freeze the cake tightly wrapped for up to three months.
4. Can I make this recipe as cupcakes instead of a cake?
Absolutely! You can pour the batter into a lined cupcake tray. Bake for about 20 to 25 minutes, or until a toothpick inserted comes out clean.
5. Is it necessary to use boiling water in the recipe?
Yes, adding boiling water makes the batter thinner and helps to create a moist cake. It also helps to bloom the cocoa, intensifying the chocolate flavor.
