Why You’ll Enjoy This Butter-Free Delight
Chocolate cake is a classic dessert loved by many. This recipe takes a twist by skipping the butter, making it lighter while still delivering that rich chocolate flavor you crave. Perfect for special occasions or just a sweet treat, it’s easy to make and sure to impress!
How to Create This Moist Chocolate Cake
Ingredients:
- 2 cups (250 g) flour
- 1 + 3/4 cups (350 g) granulated sugar
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240 ml) milk or buttermilk
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup (240 ml) hot water or hot coffee
- 3 + 1/2 cups (440 g) powdered sugar
- 3/4 cup (75 g) unsweetened cocoa powder (for frosting)
- 1/4 cup (60 ml) milk (for frosting)
- 1 teaspoon vanilla (for frosting)
Directions:
Bake the Cake: Preheat your oven to 350°F (180°C). Grease two 8-inch (20 cm) round cake pans or line them with parchment paper. In a mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Pour in the milk, vegetable oil, eggs, and vanilla, then whisk everything until smooth. Gradually add hot water or coffee to the mix; the batter will be runny, and that’s okay! Divide the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Once baked, let them cool completely.
Make the Frosting: Whip the butter until it’s creamy. Gradually mix in the cocoa powder and powdered sugar. Add milk a little at a time until you reach your desired consistency. Finally, stir in the vanilla and give it one last beat.
Assemble the Cake: Take one cooled cake layer and place it on a serving plate. Spread a layer of frosting on top. Place the second layer on top and cover the entire cake with the remaining frosting. You can smooth it out or create some waves if you like. For extra flair, consider decorating with chocolate ganache, shavings, sprinkles, or fresh fruit.
Best Ways to Serve This Chocolate Treat
Serve it up with a cold glass of milk or a warm cup of coffee. This chocolate cake makes a delightful dessert for birthdays, celebrations, or simply when you need something sweet.
Storing Your Cake for Later Enjoyment
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you have leftovers, you can refrigerate it for a week. Make sure to let it come to room temperature before serving.
Handy Tips for Perfecting Your Chocolate Cake
- Make sure your ingredients are at room temperature for the best mixing results.
- Don’t rush the cooling process—properly cooled cakes will hold together better when layered and frosted.
- If you prefer a denser cake, consider using less hot water or coffee to adjust the consistency.
Fun Variations to Try
Feel free to experiment by adding chocolate chips to the batter or a layer of fruit preserves between the cake layers. You can also swap out the cocoa powder for a flavored powder, like espresso, to change up the flavor.
Nutritional Information
While specific values can vary, each slice generally contains about:
- Calories: 350
- Fat: 15g
- Carbohydrates: 53g
- Protein: 5g
Serving Ideas to Share with Family
Slice it up and serve with a dollop of whipped cream or a scoop of vanilla ice cream for a scrumptious dessert. Your family will love diving into this rich chocolate goodness!
Perfect Pairings to Enjoy with Your Cake
This cake pairs beautifully with coffee, milk, or a scoop of vanilla ice cream. You can also enjoy it with a side of fresh berries for a delightful contrast.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! You can bake the cakes and freeze them before frosting. Just thaw them in the fridge when you’re ready to frost.
What’s the best way to store the leftover cake?
Keep it in an airtight container at room temperature for up to three days or refrigerate it for a week.
Can I make this recipe gluten-free?
Yes! Substitute the regular flour with a 1-to-1 gluten-free baking flour blend.
Moist Chocolate Cake
Ingredients
For the Cake
- 2 cups 2 cups (250 g) flour All-purpose flour
- 1.75 cups 1 + 3/4 cups (350 g) granulated sugar
- 3/4 cup 3/4 cup (75 g) unsweetened cocoa powder
- 2 teaspoons 2 teaspoons baking powder
- 1.5 teaspoons 1.5 teaspoons baking soda
- 1 teaspoon 1 teaspoon salt
- 1 cup 1 cup (240 ml) milk or buttermilk Can use buttermilk for a richer taste
- 1/2 cup 1/2 cup (120 ml) vegetable oil
- 2 large 2 large eggs Room temperature
- 2 teaspoons 2 teaspoons vanilla
- 1 cup 1 cup (240 ml) hot water or hot coffee Using coffee can enhance the chocolate flavor
For the Frosting
- 3.5 cups 3 + 1/2 cups (440 g) powdered sugar
- 3/4 cup 3/4 cup (75 g) unsweetened cocoa powder (for frosting)
- 1/4 cup 1/4 cup (60 ml) milk (for frosting)
- 1 teaspoon 1 teaspoon vanilla (for frosting)
Instructions
Bake the Cake
- Preheat your oven to 350°F (180°C). Grease two 8-inch (20 cm) round cake pans or line them with parchment paper.
- In a mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Pour in the milk, vegetable oil, eggs, and vanilla, then whisk everything until smooth.
- Gradually add hot water or coffee to the mix; the batter will be runny, and that’s okay!
- Divide the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Once baked, let them cool completely.
Make the Frosting
- Whip the butter until it’s creamy.
- Gradually mix in the cocoa powder and powdered sugar.
- Add milk a little at a time until you reach your desired consistency.
- Finally, stir in the vanilla and give it one last beat.
Assemble the Cake
- Take one cooled cake layer and place it on a serving plate.
- Spread a layer of frosting on top.
- Place the second layer on top and cover the entire cake with the remaining frosting.
- You can smooth it out or create some waves if you like.
- For extra flair, consider decorating with chocolate ganache, shavings, sprinkles, or fresh fruit.
