Look no further, this is honestly the BEST chocolate cake recipe – It is so moist and chocolatey! I frosted it with a cream cheese frosting and therefore needed to be stored in the recipe. It remained incredibly moist a few days later unlike other cakes that start to dry out.

This is an adaptation of the original recipe by Sally McKenney at Sally’s Baking.

Authorcookingwithtoddlers

Supplies

Stand mixer with whisk attachment

Measuring cups/spoons

9 inch cake pans

Parchment paper

Ingredients

2 large eggs

½ cup canola oil

2 tsp vanilla extract

1 cup buttermilk

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 ¾ cups sugar

2 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup Hot water

Ingredients

Supplies

Stand mixer with whisk attachment

Measuring cups/spoons

9 inch cake pans

Parchment paper

Ingredients

2 large eggs

½ cup canola oil

2 tsp vanilla extract

1 cup buttermilk

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 ¾ cups sugar

2 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup Hot water

Chocolate Cake

Ingredients Directions

General Directions:

Preheat oven to 350 degrees F
Add eggs, oil, and vanilla to mixing bowl of stand mixer fitted with whisk attachment.
Beat to combine on medium speed.
Add buttermilk.
Beat to combine.
Add flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Combine using stand mixer on stir.
Add hot water and combine on low speed. Note: Batter will be very thin.
Grease bottom of two 9 inch cake pans and line with parchment paper rounds. Fully grease pans.
Pour batter evenly into the 2 pans.
Bake for 24-28 minutes. Cake tester should come out clean.
Cool completely in the pans.
Once cool, remove from pans. You may need to run a knife along the inside of the pan to loosen from the sides. Cake should pop right out.
Place one cake on cake stand, storage container, or serving plate.
Frost top then add second layer.
Frost entire cake and decorate as desired.
Refrigerate for at least 1 hour before serving to ensure cake has set before slicing.
Store in fridge for up to 5 days.

Toddler Instructions: Click on the skill level below for detailed instructions. (#’s relate to General Directions)

Beginner:

2. Pour pre-measured ingredients into mixing bowl. You can assist with hand over hand to ensure it all gets in the bowl.

4. Pour pre-measured ingredients into mixing bowl. You can assist with hand over hand to ensure it all gets in the bowl.

6. Pour pre-measured ingredients into mixing bowl. You can assist with hand over hand to ensure it all gets in the bowl.

8. Pour pre-measured ingredients into mixing bowl. You can assist with hand over hand to ensure it all gets in the bowl.

Experienced:

2. Pour in pre-measured ingredients.

4. Pour in pre-measured ingredients.

6. Pour in pre-measured ingredients.

8. Pour in pre-measured ingredients.

10. Help to pour batter into pans.

Pro:

2. Crack eggs into mixing bowl. Help measure ingredients. Add to bowl.

3. Help operate stand mixer to combine.

4. Help measure ingredients. Add to bowl.

5. Help operate stand mixer to combine,

6. Help measure ingredients. Add to bowl.

7. Help operate stand mixer to combine.

8. Help measure water and add to bowl. Help operate stand mixer to combine.

10. Help to pour batter evenly into cake pans.

Notes:

If you don’t have buttermilk (which I tend to not bother buying it since I only need 1 cup), you can make your own using 1 cup milk + 1 tblsp lemon juice
Frosting suggestion: Chocolate Cream Cheese Frosting
- using stand mixer with paddle attachment, beat 1 cup (2 sticks) butter (room temp) and 2 oz cream cheese (room temp) on medium until creamed. Add 3/4 cup cocoa powder, 3 cups powdered sugar, 1/4 tsp salt, 3 tblsp heavy cream (or sub whipping cream or milk), 1 tsp vanilla extract. Beat starting on low and slowly increase speed to high. Beat on high for 1 minute. If frosting is too thin, add 1/4 cup powdered sugar or cocoa powder. If frosting is too thick, add 1-2 tblsp heavy cream.