Indulge in a timeless classic with this rich, moist, and decadent chocolate cake recipe that uses oil for a tender crumb. This classic chocolate cake recipe with oil is perfect for any occasion, and it's surprisingly easy to make. Let's dive into the delicious details.
Why Use Oil in Chocolate Cake?
Using oil in cake baking offers several benefits. It keeps the cake moist and tender, as oil does not evaporate during baking like butter does. It also helps to create a more even crumb and adds a lovely sheen to the cake's crust. Additionally, oil-based cakes are often more shelf-stable than their butter-based counterparts.
Ingredients for the Classic Chocolate Cake
- 2 cups (400g) granulated sugar
- 1-3/4 cups (225g) all-purpose flour
- 3/4 cup (90g) unsweetened cocoa powder
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Chocolate Buttercream Frosting
- 1/2 cup (113g) unsalted butter, melted
- 2/3 cup (55g) unsweetened cocoa powder
- 3 cups (360g) powdered sugar
- 1/3 cup (80ml) milk
- 1 teaspoon vanilla extract
Instructions for the Classic Chocolate Cake
Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla. Beat on medium speed for about 2 minutes. Stir in the boiling water (batter will be thin). Pour the batter into the prepared pans.
Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
Instructions for the Chocolate Buttercream Frosting
In a medium bowl, combine the melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amounts of additional milk or powdered sugar if needed. Stir in the vanilla.
Assembling the Classic Chocolate Cake
Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top of the frosting and spread the remaining frosting over the top and sides of the cake.
Store the cake in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days. Enjoy your classic chocolate cake with oil!