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piece of chocolate cake with chocolate frosting on white plate

The Best Chocolate Cake

Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 32 minutes
Total Time: 57 minutes

Ingredients

  • 2 cups (284 g) all-purpose flour
  • 2 cups (424 g) granulated sugar
  • 1 cup (85 g) natural, unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (225 g) warm water
  • 1 cup (245 g) buttermilk
  • ½ cup (100 g) vegetable or canola oil (see note)
  • 2 large (100 g out of shell) eggs
  • 2 teaspoons vanilla extract

Instructions 

  • Preheat the oven to 350 degrees F. Center an oven rack in the middle position.
  • Line the bottom of two 9-inch round cake pans or one 9X13-inch pan (preferably aluminum, not glass) with parchment paper. Lightly grease the bottom and sides with nonstick cooking spray. Set aside.
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl.
  • Add the water, buttermilk, oil, eggs, and vanilla.
  • Using a handheld electric mixer or whisk, mix the ingredients until well-combined.
  • Divide the batter evenly between the prepared pans.
  • Bake the cakes for 28-35 minutes until the top springs back lightly to the touch and a toothpick inserted into the middle comes out clean or with moist crumbs.
  • Let the cakes cool for 2-3 minutes in the pan(s). Run a thin knife around the edge and turn onto a cooling rack to cool completely.

Notes

Oil: use a neutral flavored oil for the cake (not an oil with a strong flavor like olive oil)
Cocoa Powder: I always use natural, unsweetened cocoa powder (like Hershey's brand) in this cake, but you can sub in Dutch-process cocoa if you like (the cake may not rise quite as high and the texture of the crumb may change a bit). 
Glass Pan: if baking the cake in a 9X13-inch glass pan, reduce the oven temperature to 325 degrees F and keep an eye on the baking time.