When I say that my brother and his girlfriend told me they couldn’t be left alone with this cake (because they’d eat too much of it in one sitting), I’m not kidding. I made this cake a couple of times, and the final time I tested it, I brought about half of the cake over for them to try.
While I am always confident in my final recipes – or they wouldn’t make it to the blog – I like to have other people taste test, like a final send off, ya know? I don’t think they mind taste testing all of the baked goods either. 😉 And boy oh boy did this cake go quickly. Between me, chad, my brother, and his girlfriend, the cake is almost gone 2 days later.
This chocolate cake is simple, moist, light yet decadent, and easy to make. There is no stacking of different layer, no crumb coat, no fuss. When it comes to cake, this one is as simple as simple goes.
Couple of notes before we get on with this recipe:
- It is essential to use room temperature ingredients for this cake. Let your ingredients (butter, eggs, milk) sit out for at least an hour before baking. It makes all the difference – using cold ingredients won’t combine well, which will in turn yield an uneven and oddly textured cake… no one wants that!
- Do not melt your butter for the frosting OR cake. To the above note, the butter used in both should be room temperature, but still solid, not melted! We’ll be creaming the butter with the sugar, and the creaminess yields a lot of the cake’s airiness and fluffiness.
Easy Moist and Fluffy Chocolate Cake
Difficulty: Easy1
cakeIngredients
- Cake Ingredients
2/3 cup Milk
3 Eggs
1 1/4 cups Cane Sugar
3/4 cup Unsalted Butter
1 tsp Vanilla Extract
1 1/4 cups All Purpose Flour
1/4 cup + 2 Tbsp Cocoa Powder
3/8 tsp Salt (this is just 1/4 + 1/8 tsp!)
3/8 tsp Baking Soda (this is just 1/4 + 1/8 tsp!)
3/8 tsp Baking Powder (this is just 1/4 + 1/8 tsp!)
- Frosting Ingredients
3/4 cup Unsalted Butter
1 cup Powdered Sugar
1 1/2 Tbsp Cocoa Powder
6 tsp Milk
Directions
- Preheat oven to 350 degrees Fahrenheit and prepare an 8×8 pan by lining it with parchment paper which will help us remove the cake from the pan easily.
- Add room temperature butter to a large mixing bowl. With a hand mixer or stand mixer, cream the butter on low-medium speed for about 3 – 4 minutes. Make sure to scrape down the sides in between mixing. You’ll know when the butter is creamed when it is smooth and light in color.
- Once the butter is smooth and creamy, add vanilla and cane sugar, about a third at a time until the butter and sugar are creamed together. This will be about another 2 minutes of mixing – it will be well worth it!
- To the creamed butter and sugar, add in room temperature eggs one at a time and continue incorporating on low speed with the hand mixer until you’ve added all 3 eggs. Once the butter, sugar and eggs are all beaten together, the mixture will be smooth and fluffy.
- Finally, to that same bowl of wet ingredients, add 2/3 cup room temperature milk, slowly streaming it in, and beat in with stand mixer or electric hand mixer until all milk has been incorporated.
- Next, in a separate bowl, sift all purpose flour, cocoa powder, baking powder, baking soda and salt. It’s important not to skip the sifting, as cocoa powder tends to clump up, and we don’t want that in the cake.
- Add the dry ingredients to the wet mixture, about a fourth at a time, and with your hand mixer on low speed, mix in until all of the dry and wet ingredients have been incorporated. At this point, there should be no pockets of dry ingredients left and the cake batter should be smooth.
- Pour the cake batter into the parchment-lined pan, and level out over top. Bake for 35-38 minutes, or until a toothpick comes out clean. Always start by checking at the 35 minute mark, and then bake for longer if needed.
- While the cake is baking, prepare your frosting. Add (room temperature) butter to a mixing bowl, and similar to how we creamed the butter for the cake, cream the butter the same way for the frosting.
- Once the butter is fluffy and creamy, add in cocoa powder, powdered sugar, and milk. Add everything a little at a time so the dry ingredients don’t fly all over. I recommend alternating between adding the milk and the dry ingredients to the creamed butter which helps incorporating the ingredients with minimal mess.
- After the cake is done baking, remove it from the oven and let it cool completely, for at least an hour . Once the cake is no longer warm, remove it from the pan and spread your frosting over top.
- Slice and enjoy!
Hi Lindsey, came across your recipe on insta and decided to try it😆 Just wanted to ask when do we put in 2/3 cup milk? 😅😆
Hi! Step 5. 🙂 Apologies that was missing!
Hehe no worries, it turnt out great😆
Thanks for the yummy recipe🙆🏻♀️💕