Crazy Cake

Moist, rich, and decadently chocolatey, this Crazy Cake is a game-changer for anyone with a sweet tooth! With a velvety texture and deep, dark flavors, this cake is sure to satisfy even the most intense chocolate cravings.

Ready Time

45 mins

Yields

8 servings

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup whole milk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 cup vegetable oil

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch (23cm) round cake pans.

In a large mixing bowl, whisk together the flour, baking powder, and salt.

Set aside.

In another large mixing bowl, use an electric mixer to combine the sugar and cocoa powder.

Beat until well combined.

Add the milk, eggs one at a time, and vanilla extract to the sugar mixture.

Beat until smooth.

Gradually add the flour mixture to the sugar mixture, beating until just combined.

Do not overmix.

Add the vegetable oil and mix until the batter is smooth.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

Notes

Use room temperature eggs and milk for a lighter cake texture.

Make sure to not overmix the batter, as this can lead to a dense cake.

If you’re not using the cakes immediately, you can store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

For a moist and intense chocolate flavor, use high-quality cocoa powder.

This cake recipe is a great base for various flavor combinations, feel free to experiment with nuts, fruits, or spices to create your own unique creation.