How to Bake the Fluffiest Chocolate Cake

The chocolate cake should be fluffy.

By Hala Nasar

Happy birthday! Happy anniversary! Congratulations! 

Events that call for a cake are ones to look forward to. Especially if the cake is chocolate and fluffy.

Since its first appearance in the United States in 1886, chocolate cake became a household favorite for many. Surviving generations, world wars, political and social movements and several presidents, chocolate remains to be the most popular flavor of cake.

Some might say chocolate is their first choice when it comes to dessert, and while chocolate is a flavor that can be considered basic and simple, making the perfect chocolate cake is far from that. 

Cocoa is a powerful ingredient that interacts with the neurotransmitters in your brain to release “happy” chemicals, dopamine and serotonin, upon consumption. Their interaction triggers feelings of contentment and reward.

So yes, chocolate can make you happy!

Here is how you can make the chocolate cake that will be your new household staple:


Chocolate cake

  • One-and-three-quarter cups all-purpose flour
  • Three quarter cup unsweetened cocoa powder or regular Hershey’s cocoa powder
  • One and a half teaspoon baking powder
  • One and a half teaspoon baking soda (or bi-carbonate soda)
  • One teaspoon salt
  • Two cups white granulated sugar
  • Two large eggs
  • One cup milk
  • Half cup vegetable oil
  • One teaspoon white vinegar 
  • Two teaspoons pure vanilla extract
  • Two teaspoons instant coffee
  • One cup boiling water 

Adding a teaspoon of vinegar helps the cake fluff out more when baking. This is because it interacts with the baking soda and creates a chemical reaction, releasing carbon dioxide, which results in a fluffier texture.

Chocolate buttercream frosting

  • Half cup of butter 
  • Two-third cup unsweetened cocoa powder, or regular Hershey’s cocoa powder
  • Three cups powdered icing sugar
  • One-third cup milk
  • One teaspoon pure vanilla extract


Chocolate cake

Instant coffee binds with the chocolate, creating a deeper and richer flavor. However, the coffee cannot be tasted.

  • Preheat oven to 180 degrees Celsius.
  • Lightly grease a round (22 cm) cake pan with butter or oil and line its base with parchment paper.
  • Start by sifting together flour, cocoa powder, baking soda, baking powder and salt into a large mixing bowl. 
  • Whisk in the sugar, then add in the eggs, oil, milk, vinegar and vanilla. Mix well to combine the ingredients until lump free for about 30 seconds.
  • Dissolve the instant coffee into boiling water and pour it in the batter. 
  • Mix well until no lumps remain. The cake batter is thin in consistency.
  • Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a knife/wooden skewer inserted into the center comes out clean.
  • Let it cool for 10 minutes, then put onto wire racks to completely cool before frosting.

Chocolate buttercream frosting

  • Melt the butter then mix in cocoa powder. 
  • Alternately add powdered sugar and milk, until its consistency is smooth and spreadable. You may need a little more milk than listed.
  • Add vanilla extract in and stir.

And unless you don’t want everyone to ask you to bring this cake to every family gathering and celebration, don’t make it!