This is a quick, easy, and delicious chocolate cake recipe. The good thing about this recipe is that it can be made in a bowl without using heavy duty mixer. This is the easiest chocolate cake recipe that I have ever tested.
I am using espresso powder in both chocolate cake and chocolate buttercream frosting that makes a huge difference in flavor. You can freeze the cake layers and frosting for later use. I have found this chocolate cake best that you can enjoy with friends and family.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk or buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Buttercream Frosting
- 1½ cups butter 3 sticks, softened
- 1 cup unsweetened cocoa
- 5 cups confectioner’s sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon espresso powder
How to make chocolate cake
Preheat oven to 350F. Prepare two 9 inch cake pans by spraying with cooking spray.
Add flour, baking powder, baking soda, espresso powder, sugar, cocoa, and salt to a large bowl and mix until combined.
Add vegetable oil, milk, eggs, and vanilla to the flour mixture and mix together with an electric mixer on medium speed. Slow down speed and add boiling water and mix until well combined.
Pour cake mixture into the cake pans. Bake for 30 minutes. Insert toothpick if it comes out clean, the cake is done.
Remove from oven and let them cool.
Buttercream frosting
Mix butter and cocoa until well combined. Add milk and sugar by adding 1 cup of sugar and 1 tablespoon of milk at a time and mix on high speed until all sugar and milk have been added. Add vanilla and espresso powder and combine.
Frost the cake with buttercream frosting. Serve and enjoy!
Sara Lee Chocolate Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk or buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Buttercream Frosting
- 1½ cups butter 3 sticks, softened
- 1 cup unsweetened cocoa
- 5 cups confectioner’s sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon espresso powder
Instructions
- Preheat oven to 350F. Prepare two 9 inch cake pans by spraying with cooking spray.
- Add flour, baking powder, baking soda, espresso powder, sugar,cocoa, and salt to a large bowl and mix until combined.
- Add vegetable oil, milk, eggs, and vanilla to the flour mixture and mix together with an electric mixer on medium speed. Slow downs peed and add boiling water and mix until well combined.
- Pour cake mixture into the cake pans. Bake for 30 minutes. Insert toothpick if it comes out clean, the cake is done.
- Remove from oven and let them cool.
Buttercream Frosting
- Mix butter and cocoa until well combined. Add milk and sugarby adding 1 cup of sugar and 1 tablespoon of milk at a time and mix on high speed until all sugar and milk have been added. Add vanilla and espresso powder and combine.
- Frost the cake with buttercream frosting. Serve and enjoy!
