Ingredients
– 1 ¾ cups all-purpose flour
– 2 cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
– 1 cup pitted cherries (fresh or frozen)
– Optional: whipped cream or chocolate frosting for topping
Equipment Needed
– Mixing bowls
– Whisk
– Electric mixer (optional but helpful)
– Measuring cups and spoons
– 9-inch round cake pans
– Oven
– Cooling rack
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C) and grease your round cake pans. I find that using a little bit of cooking spray or butter really helps the cakes come out easily after baking. In one large mixing bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. It’s important to mix these dry ingredients well to ensure an even distribution of flavors. Once that’s done, I add in the eggs, milk, oil, and vanilla extract, and beat everything together until it’s smooth and creamy. The batter will have a lovely glossy look, which always makes me excited! (See the next page below to continue steps…)