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chocolate cake recipe, Filipino style

Filipino-Style Chocolate Cake

Alisha
A classic Filipino-style chocolate cake—rich, ultra-moist, and deeply chocolatey thanks to local tablea cacao. This beloved dessert brings family and friends together, making it the star of any celebration or merienda. Enjoy a slice with coffee or milk for an authentic taste of home.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine Filipino / Asian Fusion
Servings 8 slices
Calories 650 kcal

Ingredients
  

  • For the Cake:
  • 1 cup sugar
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder or crushed tablea for authentic flavor
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup boiling water or hot tablea mixture
  • For the Frosting:
  • ½ cup melted butter
  • 1 cup powdered sugar
  • 2 –3 tablespoons cocoa powder or extra crushed tablea
  • Splash of milk as needed

Instructions
 

  • Prepare Ingredients
  • Measure all ingredients before starting for a smooth baking process.
  • Preheat Oven & Prepare Pans
  • Preheat oven to 350°F (175°C).
  • Grease and flour two 6-inch round pans (or one 8-inch pan).
  • Line pan bottoms with parchment paper for easy release.
  • Mix Dry Ingredients
  • In a large bowl, sift together flour, cocoa (or tablea), baking powder, baking soda, and salt.
  • Whisk to combine.
  • Add Wet Ingredients
  • Add sugar, egg, milk, oil, and vanilla extract to the bowl.
  • Mix until just combined. Batter will be thick.
  • Add Boiling Water
  • Pour in boiling water (or hot tablea mixture).
  • Stir slowly at first, then mix until batter is smooth and glossy. Batter will be thin—this is normal.
  • Bake
  • Divide batter evenly between pans.
  • Tap pans gently on the counter to remove air bubbles.
  • Bake for 15–20 minutes (6-inch pans) or 22–25 minutes (8-inch pan).
  • Cake is done when a toothpick inserted in the center comes out clean or with moist crumbs.
  • Cool
  • Let cakes cool in pans for 10 minutes.
  • Run a knife around edges, then turn out onto a wire rack to cool completely.
  • Make Frosting
  • In a bowl, combine melted butter, powdered sugar, and cocoa (or tablea).
  • Beat until smooth and spreadable, adding milk as needed for consistency.
  • Assemble and Frost
  • Place one cake layer on a serving plate.
  • Spread a generous layer of frosting on top.
  • Add second cake layer and cover top and sides with remaining frosting.
  • Optional: Sprinkle with extra tablea or chocolate shavings.
  • Slice & Serve
  • Slice and enjoy with coffee or cold milk!

Notes

Storage & Reheating Tips

  • Room Temperature: Store covered at room temp for up to 2 days.
  • Refrigeration: For longer storage, refrigerate for up to 5 days. Let cake come to room temperature before serving for best texture.
  • Freezing: Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw before frosting and serving.
Keyword Filipino-Style Chocolate Cake