Every baker needs a few recipes to keep in their go-to stash. A cookie recipe, a frosting recipe and a chocolate cake recipe. Here I’m sharing the recipe The Princess Baker uses to make decadent, rich chocolate cake and cupcakes.
This chocolate cake recipe is so easy, you only need one bowl to make it. The ingredients are simple and you will always have them on hand in your pantry. How easy is it to make? It’s as easy as dump the ingredients in a bowl and mix. Your little kids can make this in a flash! Seriously! You mix the dry ingredients and whisk together. Dump the wet ingredients on top and let your mixer do the work.
Can You Freeze This Chocolate Cake and Cupcakes?
Absolutely! Not only can you, but I do! I recommend freezing individual, unfrosted layers as opposed to a frosted cake. Simply wrap the layers in cling wrap, then foil and place in the freezer with the date baked on it. For even better protection you can double wrap the cake and place it in an airtight container to make sure it doesn’t take on any other flavors. You can freeze this recipe for up to three months and thaw it in the fridge overnight.
Ingredients
(Yields 2 8″ rounds, 2″ inches high or 24 cupcakes)
2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
3 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two eight inch round pans or line cupcake tins. (Time will vary depending on the size of your cake pans being used)
2. In a large mixing bowl, add all the dry ingredients, the sugar, flour, cocoa, baking powder, and salt.
3. Use a whisk and mix until dry ingredients are well combined.
4. Add all the wet ingredients. Add the eggs, milk, oil and vanilla, mix on medium speed for about 2 minutes.
5. Stir in the boiling water using a spatula. For a fudgier cake, use less water. Pour evenly into the prepared pans or cupcake liners.
6. Bake!
