A Beautifully Classic Chocolate Cake Recipe

Written by Indy Patschke

Chocolate cake, we all know her! She's a classic cake, a staple at birthday parties, and incredibly easy to make. While other cake flavors can create a wide difference of opinion, I have yet to meet someone who does not enjoy a nice slice of chocolate cake.

I have been baking for many years. I started with trying box mixes like most of us, and while super easy to make, they are not usually the best-tasting. I began making my cakes from scratch, which I thought was going to be much harder than it actually was. It only adds a few extra steps; box cake mix is basically just buying your dry ingredients pre-prepped and can also be chemically preserved.

After trying countless recipes I found online, I finally found the queen of chocolate cake recipes. This cake is so moist, with the perfect amount of rich chocolatey flavor, and it is sweet, but it doesn’t feel like you are going to lose all of your teeth. The moistness of this cake is my favorite part. I absolutely hate it when you sit down with a piece of cake, so excited for a delightful sweet treat after dinner, and it crumbles on your fork. This cake has the opposite problem; it is so moist you never want to stop eating it!

The peanut butter icing, if you so choose to make it, creates the perfect palette of flavors, salty and sweet, like a Reese's peanut butter cup. This icing is so smooth and buttery, it adds a creamy texture to your bite that blends into the cake incredibly well. The chocolate chips on top also give a slight crunch that is a nice little surprise in there as well.

I have also made this glorious chocolate cake without the famous peanut butter icing, and it is still extremely good. I have made it with store-bought icing, pictured below, for a birthday party and topped it with Oreos to give a rocky ground look, and with a homemade buttercream icing, pictured above, for a Galentine's party, and I dressed this cake up with piped icing for a flowery vintage ruffle look. You can add any toppings or other flavors to really dress it up. I bet this cake would pair amazingly with a raspberry filling or strawberry icing.

This cake has become a staple in my house for holidays, birthdays, gatherings, and even as just a surprise treat. Every time I make it, people fall in love with it. I am not allowed into any gathering if I don’t bring this cake. I’m kidding, but people are disappointed if this cake is not my plus one. If you are looking to make an effortless yet wonderful cake, this recipe is for you. 

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Full Recipe:

Total Time: 50-60 minutes

Serves: 12-15 people

Pan Size: 9x13

Ingredients:

Cake:

• 2 cups sugar 

• 1 ¾ cups flour

• ¾ cup cocoa powder (regular or dark)

• 1 ½ tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 2 eggs

• 1 cup milk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup boiling water

Icing:

• 1 cup creamy peanut butter

• 5 tbsp room-temperature butter

• 1 tsp vanilla extract

• 3 cups powdered sugar

• ¼ tsp kosher salt

• 1 cup heavy cream

• 1 cup mini chocolate chips

Instructions:

1. Boil a pot of water. Make sure there is enough to have 1 cup of water after boiling.

2. Preheat the oven to 350°.

3. Place all dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt) in a large bowl and whisk together.

4. Add wet ingredients to your dry ingredients. Mix in your cup of boiling water last. 

5. Your batter will be extremely liquid; this is normal.

6. Spray your 9x13 pan with cooking spray. I prefer canola oil.

7. Pour batter into your 9x13 pan.

8. Bake for 35-40 minutes; perform the toothpick test (stick a toothpick in the center of the cake and make sure it comes out clean).

Icing:

10. Beat peanut butter and butter with a mixer until smooth.

11. Add vanilla and salt.

12. Mix in powdered sugar.

13. Spread icing over your cake after it is cool.

14. Sprinkle 1 cup of chocolate chips on top of the icing.

15. Enjoy!

Thumbnail Credit:

Indy Patschke