Name: Chocolate Cake
Yield: Makes a standard 8-inch or 9-inch 2-layer cake, enough to serve 12 to 16 or 24 cupcakes
Ingredients: Shortening, as needed; 2 cups all-purpose flour, plus extra for the pans; 3/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup (6 ounces) unsalted butter, at room temperature; 2 cups sugar; 3 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 1/2 cups whole milk; Cake pans, as needed; Waxed or parchment paper; Paper cupcake liners (if making cupcakes); Medium bowl; Whisk; Electric mixer; Rubber spatula; Toothpick; Wire cooling racks

Editor's note: This recipe is adapted with permission from Cakes for Kids, by Matthew Mead. Use this recipe to make Mead's <epi:recipelink id="350068">Jack-O'-Lantern</epi:recipelink> cake.

Devil's Food Cake Variation:

Follow the chocolate cake recipe, using 1 1/4 teaspoons baking soda and omitting the baking powder.

Recipe notes

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