Description
This homemade chocolate cake recipe features a moist, rich chocolate cake baked to perfection and layered with a creamy, smooth chocolate frosting. Ideal for celebrations or any occasion that calls for a decadent dessert, this classic cake combines simple ingredients and straightforward steps to deliver a deliciously indulgent 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 them with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until evenly combined.
- Mix Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Add Boiling Water: Slowly pour in the boiling water while stirring the batter. The mixture will be thin; this is expected and results in a moist cake.
- Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, carefully remove them from the pans and place on a wire rack to cool completely before frosting.
- Melt the Butter: In a saucepan over low heat or in a microwave-safe bowl, melt the unsalted butter. Whisk in the cocoa powder until the mixture is smooth and lump-free.
- Mix Ingredients: Transfer the butter and cocoa mixture to a large bowl. Gradually add the sifted powdered sugar, milk, vanilla extract, and pinch of salt. Beat until the frosting is smooth, fluffy, and spreadable. Adjust the milk quantity if needed to achieve your preferred consistency.
- Frost the Layers: Place one cooled cake layer on a serving plate. Spread an even layer of chocolate frosting over the top.
- Stack and Frost: Place the second cake layer on top carefully. Spread the remaining frosting over the top and sides of the cake for a smooth finish.
- Set Before Serving: Allow the frosting to set slightly at room temperature before slicing and serving to ensure clean slices and a neat presentation.
Notes
- Ensure all ingredients, especially eggs and milk, are at room temperature for better mixing.
- The batter will be thin due to the addition of boiling water; this is normal and results in a moist texture.
- Do not overmix the batter once wet ingredients are combined to keep the cake tender.
- Use parchment paper for easier cake removal and cleaner edges.
- Adjust frosting consistency by adding milk a tablespoon at a time if it’s too thick.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best taste.
