Ingredients
For the Cake (2-layer 9″ round or 9×13″ sheet)
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2 cups (250 g) all-purpose flour
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2 cups (400 g) granulated sugar
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¾ cup (75 g) Dutch-processed cocoa powder
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2 tsp baking soda
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1 tsp baking powder
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1 tsp salt
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1 cup (240 ml) vegetable oil
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1 cup (240 ml) sour cream
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1 cup (240 ml) warm coffee (hot water works, but coffee deepens flavor)
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2 large eggs, room temperature
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2 tsp vanilla extract
Optional Frosting (Chocolate Fudge)
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1 cup (230 g) unsalted butter, softened
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3 ½ cups (420 g) powdered sugar
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¾ cup (75 g) cocoa powder
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¼ cup (60 ml) heavy cream (plus more as needed)
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2 tsp vanilla extract
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Pinch salt
Instructions
A. Prep & Preheat
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Preheat your oven to 350 °F (175 °C).
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Grease pans generously, line with parchment, then grease parchment gently.
B. Combine Dry Ingredients
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In a large bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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Whisk thoroughly for even distribution—this gives a uniform crumb.
C. Mix Wet Ingredients
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In a separate bowl, whisk oil, sour cream, eggs, and vanilla until smooth.
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Add warm coffee slowly—this lifts the cocoa and brings flavor depth.
D. Make the Batter
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Create a well in the dry mix, pour in wet ingredients.
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Stir gently until no flour pockets remain. Overmixing will toughen the cake.
E. Bake to Mahogany Perfection
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Divide batter equally between pans.
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Bake 28–32 min (rounds) or 35–40 min (sheet).
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Done when a toothpick has a few moist crumbs—not dry crumbs.
F. Cooling
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Let cakes rest 10 min in pans, then tip onto racks to cool fully.
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Avoid frosting while warm to keep texture pristin