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Ingredients
For the Cake:
- 1 cup (125g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 4 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) milk, warm
- 1 tsp vanilla extract
- ¼ cup (60ml) vegetable oil
Optional Fillings and Frosting:
- Whipped cream, chocolate ganache, or buttercream
- Fresh berries or fruit preserves
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease and line the bottom of an 8-inch (20cm) round cake pan with parchment paper.
Step 2: Mix Dry Ingredients
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
Step 3: Whip Eggs and Sugar
- In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed until pale, thick, and fluffy (about 5–7 minutes).
- Add the warm milk, vanilla extract, and vegetable oil. Mix gently to combine.
Step 4: Combine Wet and Dry Ingredients
- Gently fold the dry ingredients into the egg mixture in three additions.
- Use a spatula and fold carefully to avoid deflating the batter. Mix until just combined.
Step 5: Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 25–30 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 minutes.
- Transfer the cake to a wire rack to cool completely.
Step 6: Decorate (Optional)
- Slice the cake in half horizontally to create layers.
- Spread whipped cream, ganache, or frosting between the layers and on top.
- Garnish with fresh berries, chocolate shavings, or powdered sugar.
Tips for Success
- Room Temperature Eggs: Whip better and help the cake rise.
- Folding Technique: Be gentle to maintain the airiness of the batter.
- Moisture: For extra moisture, brush the layers with simple syrup or coffee before frosting.