Moist Chocolate Layer Cake (Print version)
Rich, moist chocolate cake with creamy frosting, ideal for special occasions and sweet treats.
# What you'll need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 2 cups granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs, room temperature
08 - 1 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water
→ Chocolate Frosting
12 - 1 cup unsalted butter, softened
13 - 3 1/2 cups powdered sugar
14 - 3/4 cup unsweetened cocoa powder
15 - 1/2 teaspoon salt
16 - 2 teaspoons vanilla extract
17 - 1/4 cup milk, plus more as needed
# How to make it:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
04 - Stir in boiling water; batter will be thin.
05 - Pour batter evenly into prepared pans.
06 - Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat butter until creamy. Sift in powdered sugar and cocoa powder, add salt and vanilla, and beat until combined. Gradually add milk, beating until smooth and spreadable.
09 - Place one cake layer on a serving plate, spread with frosting. Top with second layer and frost top and sides.
10 - Slice and serve.
# Expert suggestions:
01 -
- It's foolproof—the boiling water trick keeps the cake impossibly moist and tender every single time.
- The frosting is silky and rich without being overly sweet, so you can eat a generous slice without guilt.
- It looks bakery-worthy but comes together in about an hour from start to finish.
02 -
- Room temperature ingredients mix more smoothly and create a finer crumb—cold ingredients can lead to a dense, grainy cake.
- That boiling water makes all the difference in moisture and texture; never skip it or substitute it with warm water.
- Frosting a warm cake is the quickest path to disaster; patience with cooling saves your presentation every time.
03 -
- Sift your cocoa powder and powdered sugar separately before mixing the frosting to eliminate lumps and ensure silky texture.
- Bring all ingredients to room temperature before starting—this single step improves texture and mixing more than anything else.
- A crumb coat (a thin layer of frosting followed by a chill) makes your final frosting layer look polished and professional.