Description
This delicious homemade chocolate cake features moist, rich layers made with cocoa powder and topped with a smooth, creamy chocolate frosting. Perfect for celebrations or any chocolate craving, this classic dessert combines simple ingredients and easy steps for a crowd-pleasing treat.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsweetened cocoa powder
- 1 cup milk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Chocolate Frosting Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup unsweetened cocoa powder
- 4 cups powdered sugar (sifted)
- 1/2 cup milk
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined.
- Mix Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Stir gently until just combined, being careful not to overmix.
- Add Boiling Water: Slowly pour in the boiling water while stirring. The batter will be thin, which is expected for a moist cake.
- Bake: Divide the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Melt the Butter: In a saucepan or microwave, melt the softened butter. Whisk in the cocoa powder until the mixture is smooth and well combined.
- Mix Ingredients: In a large bowl, combine the powdered sugar, milk, vanilla extract, and salt with the cocoa butter mixture. Beat until the frosting is smooth and fluffy. Adjust milk quantity if necessary to achieve the desired spreading consistency.
- Frost the Layers: Place one cooled cake layer on a serving plate and spread an even layer of chocolate frosting on top using a spatula.
- Stack and Frost: Place the second cake layer on top of the frosted layer. Apply the remaining frosting evenly over the top and sides of the cake.
- Set Before Serving: Let the frosted cake sit for a short while so the frosting can set before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for the best texture in your cake.
- The batter will be thin after adding boiling water, which is normal and results in a moist cake.
- Use parchment paper in the pans for easy removal of the cake layers.
- Adjust milk quantity in the frosting to get your preferred consistency—thicker for spreading, thinner if you want it smoother.
- For a richer flavor, you can substitute milk with buttermilk or add a shot of espresso to enhance the chocolate taste.
- Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
