Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 cup vegetable oil
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 8 oz cream cheese, softened
- 2 tablespoons cocoa powder (for frosting)
- powdered sugar, for frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with vegetable oil or butter and dust them lightly with flour.
- In a large mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, ground cinnamon, and granulated sugar until well blended.
- In another bowl, mix together eggs, vegetable oil, whole milk, and pure vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry mixture while stirring gently. Use a spatula or wooden spoon to fold them together until just combined.
- Divide the batter evenly between the prepared pans. Tap them gently on the counter to release any air bubbles. Bake in preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove cakes from oven and let cool in pans for about 10 minutes before transferring them onto wire racks to cool completely.
- While they cool, whip up some frosting by beating together softened cream cheese with cocoa powder and powdered sugar until fluffy.
- Once cooled, spread frosting generously between layers and on top. Garnish with shavings of dark chocolate or fresh berries if desired. Serve immediately.
Notes
Store leftovers in an airtight container.
Reheat slices in the microwave briefly.
Serve with whipped cream topping.
Use high-quality chocolate for richness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg