The Perfect Chocolate Cake (Printable)
Rich, moist chocolate cake layered with silky chocolate frosting. Perfect for celebrations and chocolate cravings.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 3/4 cup unsweetened cocoa powder
04 - 2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon salt
→ Wet Ingredients
07 - 1 cup whole milk, room temperature
08 - 1/2 cup vegetable oil
09 - 2 large eggs, room temperature
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water
→ Chocolate Frosting
12 - 1 cup unsalted butter, softened
13 - 3 1/2 cups powdered sugar, sifted
14 - 3/4 cup unsweetened cocoa powder
15 - 1/2 teaspoon salt
16 - 2 teaspoons pure vanilla extract
17 - 1/4 cup whole milk, plus more if needed
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, lining bottoms with parchment paper.
02 - Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl.
03 - Add milk, vegetable oil, eggs, and vanilla to dry ingredients. Beat on medium speed for 2 minutes until fully incorporated.
04 - Reduce mixer to low speed and carefully pour in boiling water. Mix until smooth. Batter will be thin in consistency.
05 - Divide batter evenly between prepared pans. Bake for 30-35 minutes until toothpick inserted in center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then invert onto wire rack to cool completely before frosting.
07 - Beat softened butter until creamy. Add powdered sugar, cocoa powder, and salt, mixing on low until combined.
08 - Beat in vanilla and milk. Increase speed to high and whip for 2 minutes until light and fluffy. Add additional milk if needed for spreading consistency.
09 - Place first cake layer on serving plate and spread frosting evenly over top. Position second layer and frost top and sides of entire cake. Decorate as desired.
# Expert Tips:
01 -
- The boiling water creates this magical chemical reaction that makes the cake impossibly moist without being dense or heavy
- This frosting recipe is the kind people write down after one bite because it is silky smooth but sturdy enough for layering
02 -
- The batter will be frighteningly thin after adding boiling water but this is exactly right and what makes the cake incredibly moist
- Completely cool your cake layers before frosting or the butter in your frosting will melt right off
03 -
- Brush each cake layer with simple syrup before frosting for extra moisture that lasts days
- Freeze leftover frosting for up to three months and thaw overnight in the refrigerator