Ridiculously Easy Homemade Cake
I love this chocolate cake recipes for a number of reasons. It’s yummy, of course, but it’s also is quite versatile too. This recipe makes two 9-inch round cakes that can be layered together and frosted, or two separate cakes. It’s mildly sweet, unlike most cakes that are loaded with tons of sugar, and really doesn’t need to be frosted at all (though it’s pretty tasty with a thin layer of chocolate-hazelnut spread). The chocolate chips in this recipe add to the cake’s overall sweetness, so even the pickiest of sweet eaters should like it; mine do.
What You Need
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons aluminum-free baking powder
- 1 teaspoon fine sea salt
- ½ cup butter
- 1 ¼ cups organic or non-GMO verified sugar
- 2 eggs
- 2 teaspoons organic vanilla extract
- 1 ¼ cups organic milk or your favorite milk alternative
- ½ cup chocolate chips
- Grease and lightly flour two 8 or 9-inch round baking pans; set aside.
- In a mixing bowl, combine flour, baking powder, and sea salt; set aside.
- In a large mixing bowl, cream butter. (I like to do this by hand with a serving fork instead of beating it with a mixer. If you use a mixer, beat butter approximately 30 seconds). Next, add in the sugar and vanilla extract; mix well. Add in the eggs, one at a time, and mix well.
- Add the dry ingredients and the milk alternately, mixing well after each addition. Gently fold in the chocolate chips, being careful not to over-mix the batter.
- Carefully pour batter into your prepared baking pans, and bake in a preheated oven at 375° oven for 30 to 35 minutes, or until a toothpick (or butter knife) inserted into the center comes out clean. Remove from oven and cool on wire racks at least 15 minutes before removing from pans. Cool completely. Frost with your favorite frosting if desired.