The Best Chocolate Cake

For 12 servings, The Best Chocolate Cake keeps the list centered on all-purpose flour, granulated sugar and natural. Set aside about 57 minutes.

• Yield 12 servings
• Ready in 57 minutes
• Prep 25 minutes
• Cook 32 minutes

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup natural, unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup warm water
• 1 cup buttermilk
• 1/2 cup vegetable or canola oil
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350 degrees F. Center an oven rack in the middle position.
2. Line the bottom of two 9-inch round cake pans or one 9X13-inch pan (preferably aluminum, not glass) with parchment paper. Lightly grease the bottom and sides with nonstick cooking spray. Set aside.
3. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl.
4. Add the water, buttermilk, oil, eggs, and vanilla.
5. Using a handheld electric mixer or whisk, mix the ingredients until well-combined.
6. Divide the batter evenly between the prepared pans.
7. Bake the cakes for 28-35 minutes until the top springs back lightly to the touch and a toothpick inserted into the middle comes out clean or with moist crumbs.
8. Let the cakes cool for 2-3 minutes in the pan(s). Run a thin knife around the edge and turn onto a cooling rack to cool completely.

Cool the layers before you stack them.