Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round baking pan, or line it with parchment paper. This preparation ensures your cake won't stick and will come out beautifully.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Make sure these dry ingredients are thoroughly combined to ensure even distribution of leavening agents and flavor.1 ½ cups all-purpose flour, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- Create a well in the center of the dry ingredients. Pour in the warm water, vegetable oil, vanilla extract, and white vinegar.1 cup warm water, ½ cup vegetable oil, 1 teaspoon vanilla extract, 1 tablespoon white vinegar
- Using a whisk or a rubber spatula, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can develop the gluten in the flour too much, leading to a tougher cake.
- Pour the batter evenly into the prepared baking pan. Tap the pan gently on the counter a couple of times to release any large air bubbles.
- Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven.
- Once baked, carefully remove the cake from the oven. Let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is fully cooled before frosting.
- Once the cake has cooled completely, you can frost it with your favorite chocolate frosting. For an extra touch of decadence, sprinkle some chocolate sprinkles over the frosting.Chocolate frosting, Chocolate sprinkles
Notes
This cake can be stored at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
