Perfect Chocolate Cake

This Perfect Chocolate Cake Recipe is easy to throw together, uses common everyday ingredients and tastes amazing! You will never need another recipe again. Guaranteed. Great for birthdays, special occasions or makes a lovely dessert.

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I heart cake. Muchos muchos.

My thunder thighs prove this fact.

You probably already knew that considering this recipe I just posted last week.

When my husband got home from his Army training, I didn’t have time to make him his very favorite chocolate cake for his birthday which was the very next day! Oops… So Brooke and I surprised this the next week with a cake! {Better late than never, right?} We sang him happy birthday again so he could blow out candles.

I’m thoughtful like that.

{Except I couldn’t find any candles.}

ANYWAYS.

 

Last year for his birthday, I made him a very similar chocolate cake, except the cake part was a different recipe and there were no chocolate chips. This year, I perfected the recipe for him {and you!!} so you can recreate it at home. Here’s how you do it:

IMG_0161These 8-inch round cakes are actually from this recipe that is VEGAN! Can you believe that? No dairy products or eggs in this cake and it always comes out perfectly every time! I originally used this recipe for some wedding cupcakes. I simply doubled the recipe and baked a little longer. After 10-15 minutes of cooling, I removed them from their pans warm and let them come to room temperature. *Note the parchment paper on the bottoms of each cake! It makes for super simple removal.IMG_0165Once the cakes are pretty much cool, whip up a recipe of my chocolate frosting. Believe it or not, this is the most googled recipe on my site. Everyone loves this chocolate frosting and I don’t blame them! It’s seriously THE best and turns out every time. Just make sure your butter isn’t melted or too hard. Leave it out a few hours in advance so it’s soft and at room temperature. If your butter is perfect, the frosting will turn out perfect. Also, scrape the bowl well! That will ensure you get super smooth and creamy dreamy frosting!IMG_0167Once you have these two elements done, you can begin to get your cake making on! Don’t be scared! It’s really quite easy! Stack your cakes together with a little frosting in the middle and then frost the entire outside of the cake too. And it doesn’t matter is the outside looks sloppy because…..Perfect Chocolate Cake 1you’re going to cover the edges with mini chocolate chips! My little girl went nuts over the extra chocolate boost! Loves it.

Perfect Chocolate Cake 2This vegan cake plus this perfectly creamy and light frosting pairs so perfectly together! You will never want to try another recipe again. Print this recipe out, you guys!! It’s a serious keeper!

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Perfect Chocolate Cake

This Perfect Chocolate Cake Recipe is easy to throw together, uses common everyday ingredients and tastes amazing! You will never need another recipe again. Guaranteed. Great for birthdays, special occasions or makes a lovely dessert.

Yield: 12 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • for the cake-
  • 2 cups almond milk {or regular milk} + 2 teaspoons white vinegar
  • 2/3 cup canola oil
  • 1 1/2 cups granulated sugar
  • 4 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2/3 cup cocoa powder, sifted
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 recipe of THE BEST and easiest Chocolate Frosting
  • 1 1/2 cups mini chocolate chips

Directions:

  1. Preheat oven to 350 degrees. Line 2 8-inch round cake pans with parchment paper. Lightly spray with non stick cooking spray and set aside.
  2. In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir almond milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.
  3. Pour evenly into prepared pans and bake 20 minutes or until toothpick comes out with a few moist crumbs after being inserted. Cool 15 minutes, then remove cakes from warm pans to cooling rack. Cool completely.
  4. After cakes are cooled, make a batch of chocolate frosting. Be sure to whip it well, scrape the sides well and use room temperature butter.
  5. To assemble, stack baked cakes one on top of the other, filling with frosting. Using remaining frosting, cover the entire outside and top of the cake. Cover the edges with mini chocolate chips and serve.
  6. To bake in 9x13 pan, spray glass pan with nonstick cooking spray and bake 25-30 minutes or until toothpick comes out clean once inserted.
  7. To bake cupcakes, line 24 muffin tins with paper liners, fill 2/3 of the way full and bake 15 minutes.

PS–>my cookbook is now available in hard copies!! Lots of you have been asking and asking and asking. WELL, the day has finally come! If you’d like to order a copy {or 17}, click here to get all the details on how to get it.IMG_0178

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  1. I have been looking for a perfect chocolate cake recipe since I have been craving one lately. I think I just found it! Thank you so much!

    Reply
  2. I’m such a sucker for chocolate cake so I could sure use a slice right now at midnight! Better yet, just pass me the entire cake, please!

    Reply
  3. Need to try this ASAP! Perfect isn’t a word you just throw around so I know this cake must be the real deal!

    Reply
  4. I need this. Like I need and want it now. At 6:53am!

    Reply
  5. This cake looks amazing. Going to try it for my next chocolate craving! Love the mini chocolate chips along the side!!!

    Reply
  6. Did you use natural or Dutch processed cocoa powder for both the cake and frosting?

    Reply
  7. This cake looks 100% perfect-o! I want a slice for lunch 🙂

    Reply
  8. Lauren,

    We have a nut allergy. Do you think substituting Silk Soymilk would affect the outcome of the cake?

    Reply
    • Nope, soy milk will work just fine!

      Reply
  9. THAT ICING! I think this one will definitely live up to it’s name! Can’t wait to bake it!

    Reply
  10. I’m so in love with this chocolate cake. Enough said, this is absolutely perfect chocolate cake. Can I get a slice, please?

    Reply
  11. This looks completely amazing! YUMMY! 🙂 Pinned!

    Reply
  12. This cake recipe sounds divine. I follow your blog, I love manner of your recipes, however I just wanted to note, out of caution…you are recommending the use of Canola. Canola is a genetically modified crop in the USA that is Round-up Ready and sprayed heavily with Glyphosate. Glyposate is dangerous. Safer oils are Sunflower, Safflower, or Olive Oil. I deep fry with Sunflower. it doesn’t leave an oily film on your tongue when used to make homemade fries. Shelley.

    Reply
    • Great looking cake! Can’t wait to try it!

      Reply
  13. You don’t say perfect very often so I really want to try this cake!! It look so delicious 🙂

    Reply
  14. This cake looks amazing! I was keeping an eye out for a good chocolate cake recipe for my boyfriends birthday next week! I can’t wait to make this!

    Reply
  15. What a fantastic recipe, can’t wait to try it, like today. :). I don’t have the round cake pans, though. Could I make it in a Bundt pan? What do you suppose the bake time might take?

    Reply
    • I’ve never made this in a bundt! I would recommend greasing your pan well and start checking it for doneness at 25 minutes.

      Reply
  16. This cake was GREAT! I was nervous when I saw it didn’t have eggs, but, I will never make a different chocolate cake again! Thanks for the great recipe!

    Reply
  17. Hey Lauren,
    I made this cake for my sister’s birthday a few days back. I was shocked that such an awesome cake got baked in 10 minutes in my covection microwave. Your recipes are perfect and they always turn out amazing, thanks for posting them. Cheers!!!

    Reply
  18. Lauren,
    I’m a beginner baker – and I’m just curious about curdling the milk. How long does this take? On the counter, or in the fridge? How will I know if it is “curdled” enough? Looking forward to trying this for my husband’s birthday cake!
    Thanks so much!
    Jennifer

    Reply
    • It only takes a few minutes to curdle. There isn’t a whole lot of vinegar added to this recipe, so there won’t be a whole lot of curdling going on, so don’t worry about it.

      Reply
      • Thanks Lauren! Is the whipped oil, sugar and vanilla supposed to curdle with the milk and vinegar? (sorry for being so clueless! 😀

        Reply
    • There isn’t a whole lot of vinegar added to this recipe, so the milk isn’t going to curdle a whole lot, so try not to worry about it. One of the main reasons we’re adding vinegar to the milk is so it will mix in evenly to the batter so it can activate the baking soda. You can leave the milk on the counter until you’re ready to stir it into the batter.

      Reply
      • Thanks!

        Reply
  19. I made this cake on Thursday for a gathering, Today is Saturday, I am making another one!! This cake is AWESOME! It will definitely
    be my go to choco cake recipe!

    Reply
    • That is awesome! So glad you like this cake 🙂 It’s one of our favorites at my house for sure!

      Reply
  20. Regarding the curdled milk…..why not just use buttermilk? While it may be hard to find in some areas, it’s readily available in Georgia and I always have it in my refrigerator.

    Reply
    • I suppose you could use buttermilk…you just need to make sure you get that acid into the batter somehow to get those leavenings to work! I’ve never tried this recipe with buttermilk before, but think it would work! Give it a whirl and let me know how it goes!

      Reply
  21. I am 37 weeks pregnant and craving chocolate cake like crazy – I cannot wait to get home and make this recipe. Thank you thank you thank you!!!

    Reply
    • And!! The batter has no eggs so you can lick the beaters!! The best part 🙂

      Reply
      • I just need to say that this is my go to chocolate cake recipe! I am going to try the suggestion below to make a plain vanilla cake for my sons birthday party (since he can’t have chocolate yet). Amazing cake. Thank you!

        Reply
  22. This looks great! However, if I want to use baking chocolate instead of cocoa powder, would that affect the cake in any way? And also, how much baking chocolate would I need to substitute for 2/3 cups cocoa powder?

    Reply
    • It would definitely change the way the recipe turns out. Chocolate has fat in it and cocoa doesn’t. Getting the perfect texture in a cake has to do with proper ratios of fat to sugar. I’d have to tweak the recipe quite a bit to get it to work correctly with chocolate. Is there a reason you can’t use cocoa powder?

      Reply
      • Actually no. Its just that I’ve had some baking cocoa for a while now and I wanted to utilise it. But I think I will buy some cocoa powder instead and stick to the recipe as it is. Don’t want to change anything as I already suck at making vegan cakes hahah.
        Hopefully this recipe will save my day. Thanks for posting, will try it out! 🙂

        Reply
  23. Hi! This recipe looks great! Is it unsweetened cocoa powder in the cake and frosting recipe?

    Reply
  24. any secrets on how to get the chocolate chips on the sides of the cake?

    Reply
    • Not really! It’s a bit of a messy job, but worth it 🙂

      Reply
  25. Made this cake yesterday (I was going to make it for Valentine’s Day, but I couldn’t wait!). It is amazing! The cake is wonderfully moist without being too soft, and the frosting is to die for! Will definitely be making this again!

    Reply
  26. I know it said 1 1/2 Cups of chocolate chips , do I add them to the batter??

    Reply
    • No, those are for the garnish!

      Reply
      • Thank You …can’t wait to make it

        Reply
  27. how do you whip the oil & sugar?
    Mine just looks like oil stirred into sugar after whipping in a mixmaster.

    Reply
  28. Pl,tell do I add whole curdled milk or I should add only paneer/cheese

    Reply
  29. I’m so glad I have all these ingredients in my cupboard. Looks like I know what I will be doing tomorrow!!!

    Reply
  30. Can you use sweetened almond milk?

    Reply
  31. can i make this the day before (today) and eat it tomorrow? =)it’s my husband’s birthday

    Reply
  32. Hi Lauren
    I live in the UK and i’m having some trouble finding the canola oil.What substitute can I use?
    Thank you

    Reply
    • Canola oil is rape seed oil. Just a different name

      Reply
  33. Just checking on the liquid amounts – 2 cups milk and 3/4 cup oil. I made it and it was incredibly runny – like thin crepe pancake mix. Then it took ages to set/cook in the oven. Maybe its the Aussie measurements, but I used the same cups size for the flour as well. What should the consistency of the batter be when it is all mixed and ready to go in the tins. Any help appreciated!

    Reply
    • Same thing here!
      I’m a brazilian living in France and we use different systems of measure. I converted everything, I think I did it right, but the runny result chocked me.
      t’s how it’s supposed to be! 😉

      Reply
      • I think it’s how it’s supposed to be* :p

        Reply
  34. Can this cake be made ahead as in two weeks and frozen – without the frosting of course?

    Reply
  35. Hi,
    Can i just convert this into a vanilla cake by excluding the cocoa powder and maybe adding an extra tsp of vanilla extract? or do you have an alternate recipe for a spongy vanilla eggless cake…
    PS: the chocolate cake recipe looks fab im definitely trying it soon.

    Reply
    • If you replace the cocoa powder with flour, it should make a plain cake. I’ve never done it, but don’t see why it wouldn’t work.

      Reply
  36. Hii,
    can i just exclude the cocoa powder and add an extra tsp of vanilla extract to make this into a vanilla cake?? Or do you have an alternate recipe for a moist and spongy eggless vanilla cake…
    PS: the chocolate cake looks fab.. im definitely going to make it soon..

    Reply

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