Making a chocolate cake can often feel like a warm hug after a long day. This recipe brings together simple ingredients to create a rich, moist cake that’s perfect for sharing on weekends, celebrating special occasions, or just enjoying during quiet moments at home. Whether you’re serving it for dessert or indulging in a slice with your morning coffee, this cake stands out for its comforting texture and deep chocolate flavor.

Let’s get started on creating this classic treat.

Why You’ll Love This Kara’s Chocolate Cake

Kara’s Chocolate Cake is a delightful combination of ease and reliability. It delivers a comforting taste experience, with a balanced chocolate flavor that pleases many palates. With its straightforward preparation, this cake is great for those busy weeknights or relaxed weekends, making it a practical addition to your recipe repertoire.

Kitchen Tools You’ll Need

• Mixing bowls
• Whisk
• Measuring cups
• Measuring spoons
• 9×13 inch baking pan
• Cooling rack
• Spatula

Ingredients

• 1 and 3/4 cups all-purpose flour (for structure)
• 3/4 cup unsweetened cocoa powder (adds rich chocolate flavor)
• 2 cups granulated sugar (provides sweetness)
• 1 and 1/2 teaspoons baking powder (helps the cake rise)
• 1 and 1/2 teaspoons baking soda (also aids in leavening)
• 1 teaspoon salt (enhances flavor)
• 2 large eggs (binds ingredients and adds richness)
• 1 cup whole milk (adds moisture and richness)
• 1/2 cup vegetable oil (for a tender crumb)
• 2 teaspoons pure vanilla extract (introduces depth of flavor)
• 1 cup boiling water (melts cocoa and creates moisture)
• 2 cups chocolate frosting (for finishing touch)

How to Make Kara’s Chocolate Cake

Step 1. Begin by preheating your oven to 350°F (175°C). This ensures that the cake bakes evenly right from the start, helping to develop the right texture throughout the cake.

Step 2. In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended, creating a uniform distribution of flavors and ensuring the leavening agents are mixed evenly.

Step 3. Next, add in the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Using a whisk or a wooden spoon, mix until just combined. This creates a smooth batter with a rich chocolate flavor; you want to mix until the dry ingredients are fully moistened, but be careful not to overmix.

Step 4. Gradually pour in the boiling water while continuing to stir the batter. The boiling water helps to create a lighter cake by melting the cocoa powder and activating the leavening agents. The batter will be quite thin, which is normal and contributes to the cake’s moist texture.

Step 5. Once the batter is fully combined, carefully pour it into a prepared 9×13 inch baking pan. Gently tap the pan on the counter to remove any air bubbles, which helps the cake rise evenly without any large holes.

Step 6. Place the pan in your preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. This ensures that the cake is cooked through but still retains moisture.

Step 7. After baking, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. This step helps the cake set and makes it easier to remove from the pan without breaking.

Step 8. Once it’s slightly cooled, invert the cake onto a cooling rack to cool completely. This prevents the bottom from becoming soggy and allows air to circulate around the cake for even cooling.

Step 9. When the cake is completely cooled, spread the chocolate frosting evenly over the top. The frosting adds sweetness and a delightful chocolate layer that enhances the cake’s flavor.

Serving Suggestions

Kara’s Chocolate Cake is versatile enough for various occasions. It makes a wonderful dessert for family dinners, a sweet snack alongside afternoon tea or coffee, or even a lovely breakfast treat served warm. Leftovers can be enjoyed throughout the week, and this cake retains its flavor and texture nicely, making it a go-to for quick indulgences.

Pro Tips for Best Results

• Measure your flour accurately to avoid a dry cake; fluffy and light cakes require the right amount of flour.
• Ensure your eggs and milk are at room temperature for better mixing and a smoother batter.
• Let the cake cool completely before frosting to prevent the frosting from melting.
• Keep the cake tightly covered or stored in an airtight container to maintain moisture.
• If the frosting is too thick, you can gently warm it to make spreading easier.

Common Mistakes to Avoid

1. Overmixing the batter: Mixing too much can lead to a tough cake. Stir until just combined to keep it tender.
2. Not measuring correctly: Inaccurate ingredient measurements can affect the cake’s texture. Use measuring cups and spoons for precise quantities.
3. Skipping the cooling step: Frosting a warm cake can cause the icing to slide off. Always let your cake cool completely.
4. Not greasing the pan well: This can cause the cake to stick. Ensure your baking pan is greased or lined with parchment paper.
5. Underbaking the cake: A wet toothpick means the cake needs more time. Make sure it bakes until the toothpick comes out clean.
6. Using old leavening agents: Expired baking powder or baking soda can affect rising. Check the freshness of your baking supplies before using them.

Variations & Substitutions

You can play around with this recipe by using different types of frostings, such as cream cheese or a simple ganache. For added texture, consider incorporating chocolate chips into the batter before baking. If you prefer a less sweet cake, reduce the sugar slightly or opt for a sugar substitute, if desired.

Storage & Reheating

Store your chocolate cake at room temperature for up to three days, keeping it covered to maintain moisture. If you wish to keep it longer, it can be refrigerated for up to a week. For freezing, wrap individual slices tightly in plastic wrap, and place them in a freezer-safe container or bag for up to three months. When ready to enjoy, thaw at room temperature, or reheating gently in a microwave for a few seconds can help restore its original softness.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can bake the cake a day or two in advance. Just keep it covered to maintain moisture until you’re ready to frost and serve.

How long does it last in the fridge?

Stored in an airtight container, the cake can last for about a week in the fridge without losing its quality.

Can I freeze this recipe?

Absolutely! The cake freezes well. Just wrap it tightly in plastic wrap and store it in a freezer-safe container for up to three months.

What can I substitute for one ingredient?

If you’re out of whole milk, you can use buttermilk or a non-dairy milk alternative, which can add a slightly different flavor while keeping the texture smooth.

Why didn’t my recipe turn out as expected?

Common issues can arise from incorrect measurements, baking too long or short, or not allowing the cake to cool properly before frosting. Each of these can affect the final result.

Final Thoughts

Kara’s Chocolate Cake offers a simple and satisfying baking experience that brings comfort to the table. The result is a delightful dessert that can brighten up any occasion. With its straightforward steps and rich flavor, this cake is perfect for both novice and seasoned bakers. Enjoy every moment spent making and sharing this timeless treat.

Kara's Chocolate Cake

This rich and moist chocolate cake is perfect for celebrations, sharing, or enjoying with coffee, offering a comforting texture and deep chocolate flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 400 kcal

Ingredients

  

Dry Ingredients

• 1.75 cups all-purpose flour for structure
• 0.75 cups unsweetened cocoa powder adds rich chocolate flavor
• 2 cups granulated sugar provides sweetness
• 1.5 teaspoons baking powder helps the cake rise
• 1.5 teaspoons baking soda also aids in leavening
• 1 teaspoon salt enhances flavor

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Wet Ingredients

• 2 large eggs binds ingredients and adds richness
• 1 cup whole milk adds moisture and richness
• 0.5 cup vegetable oil for a tender crumb
• 2 teaspoons pure vanilla extract introduces depth of flavor
• 1 cup boiling water melts cocoa and creates moisture

For Frosting

• 2 cups chocolate frosting for finishing touch

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk well.
• Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix until just combined.
• Gradually pour in the boiling water while stirring the batter.

Baking

• Pour the batter into a prepared 9×13 inch baking pan and tap to remove air bubbles.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
• Invert the cake onto a cooling rack to cool completely.
• Spread the chocolate frosting evenly over the top.

Notes

Measure flour accurately to avoid a dry cake. Ensure eggs and milk are at room temperature. Let the cake cool completely before frosting to prevent melting.

Keyword Baking, Chocolate Cake, Easy Chocolate Cake, Kara's Cake, Moist Cake