Chocolate Cake Frosting

There's something about the smell of cocoa powder hitting hot oven air that pulls everyone into the kitchen—even the people who swore they weren't hungry. This chocolate cake is the one I bake when I need something that feels special without pretending to be fancy, when thick frosting and moist crumb are the only requirements that matter.

My sister showed up one Saturday with news she was moving, and I didn't have time to overthink it—just pulled out this recipe and trusted it would turn into something that tasted like I'd spent all afternoon on it. The kitchen filled with that chocolate smell, and suddenly we were sitting on the counter with forks while it was still warm enough to make the frosting melt.

Ingredients

• All-purpose flour: 200 g (1 2/3 cups) — the foundation that keeps everything tender.
• Unsweetened cocoa powder: 60 g (2/3 cup) for cake, plus 60 g (2/3 cup) for frosting — sift it so you don't get lumps that catch on your teeth.
• Baking powder and baking soda: 2 tsp and 1 1/2 tsp — this combination makes the crumb rise and stay soft.
• Salt: 1/2 tsp — amplifies the chocolate flavor in a way you won't notice until it's gone.
• Granulated sugar: 300 g (1 1/2 cups) — sweetness that actually dissolves into the batter rather than grit.
• Eggs: 2 large, room temperature — they bind everything and keep the cake rich.
• Whole milk: 240 ml (1 cup) for cake, 60 ml (1/4 cup) for frosting — warmth and tenderness in liquid form.
• Vegetable oil: 120 ml (1/2 cup) — keeps the cake moist longer than butter alone.
• Vanilla extract: 2 tsp for cake, 1 tsp for frosting — use real vanilla if you can.
• Boiling water: 240 ml (1 cup) — sounds strange but trust it completely.
• Unsalted butter: 225 g (1 cup) softened for frosting — let it sit on the counter until it's actually soft, not cold.
• Powdered sugar: 400 g (3 1/4 cups) sifted — beating this in gradually makes frosting silky instead of grainy.

Instructions

Prepare your pans and heat the oven:

Set oven to 175°C (350°F) and grease two 20-cm (8-inch) round pans with a quick brush of oil or butter, then line the bottoms with parchment paper so the cakes slide out without sticking. Cold ovens are the enemy here—let it reach temperature fully before you pour anything in.

Mix the dry ingredients:

Whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl until no streaks of cocoa remain. This takes longer than you'd think but it matters for even flavor throughout.

Add the wet ingredients and beat:

Drop in eggs, milk, oil, and vanilla, then beat on medium speed for about 2 minutes until the batter is smooth and the flour streaks disappear. You'll feel the mixture transform from gritty to silky.

Stir in the boiling water:

Pour the boiling water in slowly, stirring gently—yes, the batter becomes surprisingly thin and soupy, which feels wrong until the cake bakes and you taste how tender it is. This is the secret step people always skip and then wonder why their cake is dry.

Bake until a toothpick comes clean:

Divide batter between pans and bake for 30–35 minutes, checking at 30 with a toothpick inserted in the center—it should come out clean with no wet batter clinging to it. The cake will smell incredible, and you'll want to eat it immediately, but wait.

Cool completely before frosting:

Let cakes rest in their pans for 10 minutes so they're sturdy enough to turn out, then flip them onto wire racks and let them cool completely at room temperature. Warm cake and frosting will slide right off each other.

Make the frosting:

Beat softened butter in a large bowl until creamy and pale, then sift in cocoa powder and beat until no brown streaks remain. Gradually add powdered sugar, alternating with milk in small amounts, beating between additions until the frosting is smooth, creamy, and holds a shape on the spatula.

Assemble the cake:

Place the first layer on a serving plate or cake board, spread a thick layer of frosting across the top, set the second layer on top, then spread frosting over the top and sides, using an offset spatula or knife to smooth it out as much or as little as you like.

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I've learned that chocolate cake is one of those things that tastes better when someone else is in the kitchen with you, even if you're just standing there eating spoonfuls of frosting between frosting the layers. It becomes less about following steps and more about the time you're spending creating something that matters.

Customizing Your Chocolate Cake

This recipe is forgiving enough to play with once you've made it once and understand how it works. Mini chocolate chips folded into the batter add texture, or try a layer of raspberry jam between the cakes for tartness that cuts through the richness—just spread it thin so it doesn't squeeze out when you stack the layers.

How to Know Your Frosting Is Perfect

The frosting should be creamy enough to spread smoothly but hold its shape in gentle peaks when you pull the spatula through it. If it's too thick and crumbly, add milk 1 tablespoon at a time and beat again; if it's too soft and slouches, refrigerate it for 15 minutes and try again.

Serving and Storage Suggestions

Serve this cake at room temperature so every texture is at its best, with vanilla ice cream or fresh berries on the side if you want to balance the richness. It keeps wrapped at room temperature for three days, or covered in the refrigerator for up to five.

• Cut with a long, thin-bladed knife dipped in hot water and wiped clean between slices for neat pieces.
• This cake also freezes beautifully unfrosted for up to three months—frosting it fresh after thawing tastes better.
• If you're doubling the recipe for a crowd, use the same baking time but watch carefully after 30 minutes.

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Chocolate cake this good is worth making again and again—it never gets old, and it always tastes like something worth celebrating. Every layer is soft enough to eat with just a fork.

Frequently asked questions about this recipe

→ What makes the cake moist?

The addition of boiling water to the batter thins it, contributing to a tender and moist cake texture.

→ Can I add flavors to the frosting?

Yes, vanilla extract is included to enhance the frosting’s flavor, and other extracts or spices can be added to suit preferences.

→ How to know when the cake is fully baked?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.

→ What tools are essential for assembling the cake?

Use a spatula for spreading frosting smoothly and a wire rack to cool the cake layers evenly.

→ Are there suggested mix-ins or toppings?

Mini chocolate chips can be folded into the batter, or a layer of raspberry jam can add a fruity twist between layers.