This is one of the easiest cake recipes I’ve ever made and it hasn’t failed me once. It’s wonderfully sweet with a moist texture that stays delicious for days, even after being stored in the fridge.

Ingredients

• 2 cups White sugar
• 1 ¾ cups  All-purpose flour
• ¾ cup  Unsweetened cocoa powder
• 1 ½ tsp  Baking powder
• 1 ½ tsp  Baking soda
• 1 tsp Salt
• 2  Large eggs
• 1 cup  Milk
• ½ cup  Vegetable oil
• 2 tsp  Vanilla extract
• 1 cup  Boiling water

Instructions

Preheat the oven to 180c. Grease and flour baking tin(s).

In a large bowl, stir all the dry ingredients – sugar, flour, cocoa, baking powder, baking soda, and salt together.

Add eggs, milk, oil and vanilla into the bowl. Beat with electric mixer at medium speed for 2 minutes.

Add the boiling water. Beat at very low speed.

Pour the mixture into the prepared tin(s).

Bake for 20 – 30 minutes (depending on the size of your tin(s), until a toothpick inserted into the centre comes out clean.

Cool in the tins(s) for 10 minutes, then transfer to a wire rack to cool completely before decorating.