Chocolate Cake Recipe (Classic, Soft Crumb)
This chocolate cake recipe is a classic, soft-crumb cake topped with a quick vanilla frosting. The ingredients are simple, and the how-to steps walk you through mixing and baking without overworking the batter. Let the cake cool, spread the frosting, then slice and serve.
Ingredients
1. Ingredients
2. Frosting
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Grease a 9–10 inch (24–26 cm) round pan; line the bottom with parchment if you want an easier release.
Mix the dry ingredients
In a large bowl, combine the flour and sugar. Add the baking soda and whisk briefly so it’s evenly distributed.
Add fats and liquids
Add butter, margarine, and shortening. Pour in the water and milk, then mix on low until the batter looks smooth and cohesive.
Finish the batter
Stir in the vinegar. Add the eggs one at a time, mixing after each. Blend in the vanilla; stop mixing as soon as everything comes together.
Bake
Pour into the prepared pan and level the top. Bake for 35–45 minutes; it’s done when a toothpick comes out clean.
Cool before frosting
Let the cake sit in the pan for 10 minutes, then turn it out onto a rack. Make sure it’s fully cool before you frost.
Whip the frosting
Beat the softened butter and margarine until creamy. Add confectioners’ sugar gradually, then adjust with milk and vanilla until spreadable and smooth.
Frost and serve
Spread the frosting over the cooled cake (and sides if you like). Slice and serve; store leftovers covered.