Chocolate Cake
A simple two-layer chocolate cake made with cocoa powder, buttermilk, vegetable oil, eggs, and vanilla, baked until tender and ready to frost or serve as-is.
20 mins
Prep Time
35 mins
Cook Time
55 mins
Total Time
12
Servings
Ingredients
- • 2 cups all-purpose flour
- • 1 cup sugar
- • 1/2 cup cocoa powder
- • 1 tsp baking powder
- • 1/2 tsp baking soda
- • 1/2 tsp salt
- • 1 cup buttermilk
- • 1/2 cup vegetable oil
- • 2 large eggs
- • 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Notes
You can store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Enjoy your homemade chocolate cake!