Ingredients
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- ½ cup vegetable oil
- 1 cup strong brewed coffee, cooled
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 °F (175 °C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In a separate bowl, beat together eggs, milk, oil, coffee, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 28–32 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting or serving.
Notes
- Add mini chocolate chips for melty texture throughout.
- Whisk instant espresso into frosting for a mocha finish.
- Use a 9×13 pan for a sheet cake version (bake 35–40 minutes).
- Top with toasted nuts for crunch and richness.
- Replace oil with Greek yogurt for a lighter, slightly denser cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
