Nutrition
Per servingIngredients
- check_circle2 cups all-purpose flour
- radio_button_unchecked2 cups white sugar
- radio_button_unchecked1/2 cup cocoa powder
- radio_button_unchecked2 teaspoons baking powder
- radio_button_unchecked1 teaspoon baking soda
- radio_button_unchecked1 teaspoon salt
- radio_button_unchecked2 cups boiling water
- radio_button_unchecked1/2 cup butter, softened
- radio_button_unchecked2 large eggs, lightly beaten
- radio_button_unchecked2 teaspoons vanilla extract
- radio_button_unchecked1 cup chopped nuts (optional)
- radio_button_unchecked1/4 cup powdered sugar (optional, for dusting)
Instructions
Preheat and Prep Pan
Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish thoroughly with butter or cooking spray.
For easy removal, you can line the bottom of the pan with parchment paper after greasing.
Mix Dry Ingredients
In a large mixing bowl, add the all-purpose flour, white sugar, cocoa powder, baking powder, baking soda, and salt. Whisk or stir until all ingredients are thoroughly combined and there are no lumps.
Sifting the dry ingredients, especially the cocoa powder, will result in a smoother, more tender cake.
Prepare Wet Mixture
In a separate medium bowl, combine the boiling water and softened butter. Stir until the butter is completely melted. Allow the mixture to cool for about 5 minutes. While stirring briskly, slowly pour in the lightly beaten eggs, then stir in the vanilla extract until well blended.
Stirring continuously while adding the eggs prevents them from scrambling in the warm liquid.
Combine and Beat Batter
Pour the wet mixture into the bowl with the dry ingredients. Using an electric mixer or a whisk, beat for about 2 minutes until the batter is smooth. If you are using nuts or other add-ins like chocolate chips or dried fruit, gently fold them in now.
Don't overmix the batter after the ingredients are combined, as this can lead to a tough cake.
Bake The Cake
Pour the finished batter into your prepared 9x13-inch pan and spread it evenly. Bake in the center of the preheated oven for 30 to 35 minutes. The cake is done when a wooden pick or toothpick inserted into the center comes out clean.
Oven temperatures can vary, so start checking for doneness at the 30-minute mark.
Cool and Garnish
Remove the cake from the oven and place the pan on a wire rack to cool completely, which should take about 15-20 minutes. Once cool, if desired, place powdered sugar in a fine-mesh sieve and dust it evenly over the top of the cake. Cut into squares and serve.
Ensure the cake is fully cooled before dusting with powdered sugar, otherwise the sugar will melt and become a glaze.
Chef's Notes & Tips
Preheat and Prep Pan
For easy removal, you can line the bottom of the pan with parchment paper after greasing.
Mix Dry Ingredients
Sifting the dry ingredients, especially the cocoa powder, will result in a smoother, more tender cake.
Prepare Wet Mixture
Stirring continuously while adding the eggs prevents them from scrambling in the warm liquid.
Combine and Beat Batter
Don't overmix the batter after the ingredients are combined, as this can lead to a tough cake.
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