Chocolate Cake Frosting (Print version)
A moist chocolate cake layered with creamy frosting, perfect for chocolate lovers and special occasions.
# What you'll need:
→ Chocolate Cake
01 - 1 2/3 cups all-purpose flour (200 g)
02 - 2/3 cup unsweetened cocoa powder (60 g)
03 - 2 teaspoons baking powder
04 - 1 1/2 teaspoons baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 cups granulated sugar (300 g)
07 - 2 large eggs, room temperature
08 - 1 cup whole milk (240 ml)
09 - 1/2 cup vegetable oil (120 ml)
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water (240 ml)
→ Chocolate Frosting
12 - 1 cup unsalted butter, softened (225 g)
13 - 2/3 cup unsweetened cocoa powder (60 g)
14 - 3 1/4 cups powdered sugar, sifted (400 g)
15 - 1/4 cup whole milk (60 ml), plus more as needed
16 - 1 teaspoon vanilla extract
17 - Pinch of salt
# How to make it:
01 - Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
02 - In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly mixed.
03 - Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes until the batter is smooth.
04 - Carefully stir in the boiling water; expect the batter to become thin.
05 - Pour the batter evenly into the prepared cake pans.
06 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow cakes to cool in the pans for 10 minutes, then transfer onto wire racks to cool completely.
08 - Beat the softened butter in a large bowl until creamy.
09 - Sift in the cocoa powder and mix until fully incorporated.
10 - Gradually add the powdered sugar alternately with whole milk, beating until smooth and fluffy. Stir in vanilla extract and a pinch of salt. Add additional milk by the tablespoon if the frosting is too thick.
11 - Place one cake layer on a serving plate and spread a layer of frosting over it. Position the second cake layer on top, then cover the top and sides with remaining frosting. Smooth with a spatula.
# Expert suggestions:
01 -
- The boiling water trick makes the cake impossibly moist and fudgy, not dry like some chocolate cakes can get.
- Two layers with creamy frosting feels like a celebration without the complicated decorating.
02 -
- Boiling water in chocolate cake batter isn't a mistake—it blooms the cocoa flavor and keeps the cake moist for days.
- Room-temperature eggs and butter beat in faster and create better texture; cold ingredients are stubborn and won't incorporate smoothly.
03 -
- The key to frosting that doesn't look like a mess is using an offset spatula or the back of a spoon dipped in warm water—one smooth motion matters more than perfection.
- If you're nervous about stacking, insert three thin wooden dowels into the first layer before setting the second layer on top; nobody sees them, and the cake won't slide.