Introduction

This is The Ultimate Fluffy Chocolate Cake Recipe, delivering a light, tender crumb and rich cocoa flavor with surprisingly simple steps. Perfect for birthdays or any celebration, this easy-to-follow method ensures success every time. For more no-bake chocolate treats, try the No-Bake German Chocolate Pie Recipe or the Butterfinger Chocolate Caramel Crunch Truffles Recipe.

Ingredients

This Fluffy Chocolate Cake recipe creates a moist, tender crumb with deep cocoa flavor that’s perfectly balanced—not too sweet, with a rich aroma that fills your kitchen as it bakes.

• 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1/2 cup (50g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 1 cup (240ml) whole milk (or buttermilk)
• 2 large eggs
• 1/2 cup (120ml) vegetable oil (or canola oil)
• 1 tablespoon vanilla extract
• 1 cup (240ml) boiling water or hot coffee

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Fluffy Chocolate Cake recipe is ~20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Preheat Oven and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to ensure your Fluffy Chocolate Cake releases easily after baking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and 1½ teaspoons baking soda. Sifting the cocoa and flour helps prevent lumps for a smoother batter.

Step 3 — Mix Wet Ingredients

In a separate large bowl, combine 1 cup whole milk, ½ cup vegetable oil, and 2 large eggs. Beat with a mixer on medium speed until just blended. Stir in 2 teaspoons vanilla extract for enhanced flavor.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, beating on low speed until fully incorporated. Be careful not to overmix—stop as soon as no flour streaks remain to keep the cake tender.

Step 5 — Add Boiling Water

With the mixer on low, slowly pour in 1 cup of boiling water. The batter will be thin; this is normal and helps create a moist, Fluffy Chocolate Cake. Mix just until the water is fully combined.

Step 6 — Divide and Bake

Evenly divide the batter between the prepared pans. Tap the pans gently on the counter to release any large air bubbles. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7 — Cool Completely

Let the cakes cool in their pans on a wire rack for 10 minutes. Then, run a knife around the edges and invert them onto the rack to cool completely. Cooling fully prevents the layers from breaking when frosted.

Step 8 — Frost and Serve

Once cooled, frost the cake with your favorite chocolate buttercream or ganache. For best results, refrigerate the frosted Fluffy Chocolate Cake for 30 minutes before slicing to set the frosting.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	45g
Fat	15g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size. Values may vary depending on specific brands and preparation methods.

Healthier Alternatives

• Whole Wheat Flour — Adds fiber and a nutty flavor while maintaining the Fluffy Chocolate Cake texture.
• Greek Yogurt — Replaces oil for extra protein and a moist, tender crumb with a slight tang.
• Almond Flour — A gluten-free, lower-carb option that gives a rich, nutty taste.
• Applesauce — Cuts fat and calories while keeping the cake moist with a subtle fruity sweetness.
• Coconut Sugar — A lower-glycemic sweetener that adds caramel notes to your Fluffy Chocolate Cake.
• Avocado — Swaps butter for healthy fats, creating an ultra-moist cake with a mild, buttery flavor.
• Oat Flour — A gluten-free alternative that offers a hearty texture and mild, oaty flavor.
• Almond Milk — A dairy-free substitute that keeps the cake light and fluffy without altering chocolate richness.

Serving Suggestions

• Pair this Fluffy Chocolate Cake with a scoop of vanilla bean ice cream for a classic hot-and-cold dessert experience.
• Serve warm slices of Fluffy Chocolate Cake alongside fresh berries like raspberries or strawberries to balance the richness.
• Dust the top of your Fluffy Chocolate Cake with powdered sugar or cocoa powder for an elegant, simple finish.
• For a decadent twist, drizzle each slice of Fluffy Chocolate Cake with warm chocolate ganache or caramel sauce.
• Enjoy this Fluffy Chocolate Cake with a cup of freshly brewed coffee or a glass of cold milk for the perfect pairing.
• Celebrate birthdays or anniversaries by presenting this Fluffy Chocolate Cake as a stunning centerpiece dessert.

For a beautiful presentation, slice your Fluffy Chocolate Cake with a warm knife to ensure clean edges, and garnish each plate with a mint sprig for a touch of color.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs, milk, and butter to room temperature for better emulsification and aeration.
• Mistake: Overmixing the batter once flour is added. Fix: Mix just until combined to prevent developing gluten, which makes the cake tough.
• Mistake: Incorrectly measuring flour by scooping with the cup. Fix: Spoon flour into the measuring cup and level it off for accuracy.
• Mistake: Baking at the wrong oven temperature. Fix: Use an oven thermometer to verify your oven’s actual temperature for even baking.
• Mistake: Opening the oven door too early during baking. Fix: Wait until the last 10 minutes to check, as sudden temperature drops can cause collapse.
• Mistake: Using old baking powder or soda. Fix: Test leavening agents for freshness to ensure proper rise in your Fluffy Chocolate Cake.
• Mistake: Overbaking the cake until a toothpick comes out completely clean. Fix: Remove when a few moist crumbs cling to the toothpick for optimal moisture.
• Mistake: Frosting the cake while it’s still warm. Fix: Cool layers completely on a wire rack to prevent melted, sliding frosting.

Storing Tips

• Fridge: Store this Fluffy Chocolate Cake in an airtight container for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and foil before freezing in a freezer-safe container for up to 3 months.
• Reheat: Warm individual slices in the microwave for 15–20 seconds or in a 300°F oven until heated through to a food-safe internal temperature of 165°F.

Always allow your Fluffy Chocolate Cake to cool completely before storing to maintain its texture and prevent condensation.

Conclusion

This Fluffy Chocolate Cake is a guaranteed crowd-pleaser with its light texture and rich flavor. We hope you love baking it as much as we do! Try the recipe and let us know how it turns out in the comments. For more decadent treats, check out our Chocolate Peanut Butter Cake Recipe or Chocolate Bliss Cheesecake Recipe.

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Fluffy Chocolate Cake

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A moist and fluffy chocolate cake with a tender crumb, perfect for birthdays and celebrations.

• Author: Dorothy Miller
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1/2 cup (50g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 1 cup (240ml) whole milk
• 2 large eggs
• 1/2 cup (120ml) vegetable oil
• 1 tablespoon vanilla extract
• 1 cup (240ml) boiling water or hot coffee

Instructions

1. Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
2. Sift the dry ingredients (flour, sugar, cocoa, baking powder, baking soda, and salt) into a large bowl. Whisk to combine.
3. In a smaller bowl, whisk together the wet ingredients (milk, eggs, oil, and vanilla).
4. Add the wet ingredients to the dry ingredients and whisk until well incorporated.
5. Carefully add the boiling water or hot coffee to the batter and whisk until smooth. The batter will be thin.
6. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

For a richer flavor, use hot coffee instead of water. This cake freezes well; wrap cooled layers tightly before freezing. For best results, use room temperature eggs and milk.

Nutrition

• Calories: 320
• Sugar: 36
• Sodium: 250
• Fat: 12
• Saturated Fat: 3
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 52
• Fiber: 2
• Protein: 4
• Cholesterol: 40

FAQs

How do I make sure my Fluffy Chocolate Cake is light and airy?

Properly cream the butter and sugar until pale and fluffy. Do not overmix the batter after adding flour, and ensure your leavening agents are fresh. This guarantees a wonderfully Fluffy Chocolate Cake.

Can I make this Fluffy Chocolate Cake without buttermilk?

Yes, you can substitute buttermilk. Mix one tablespoon of lemon juice or vinegar with one cup of milk and let it sit for 5-10 minutes. This creates an acid that helps achieve a tender, fluffy crumb.

Why did my Fluffy Chocolate Cake turn out dense?

A dense cake often results from overmixing the batter, using expired baking powder, or incorrect oven temperature. Measure your flour accurately by spooning it into the cup for the best Fluffy Chocolate Cake texture.