Chocolate Cake From Scratch

Bake this versatile recipe as a 9-inch round layer cake, a 9x13 cake, two dozen cupcakes, a Bundt cake, and a sheet cake.

Ingredients

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Stuff you will need

Stand mixer with wire whisk

Spatula

2 x 9 inch round cake pans

Crisco lard + flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine-inch round pans. OR line a half sheet pan with parchment paper and spray with cooking spray if you want to bake a sheet cake.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. OR if you're baking a sheet cake, bake for only 15 minutes. Cool in the pan(s) for 10 minutes, then remove to a wire rack to cool completely.