Chocolate Cake with Frosting (Printable)

A rich, moist chocolate cake layered with creamy chocolate frosting, ideal for special occasions.

# What You Need:

→ Chocolate Cake

01 - 1 2/3 cups all-purpose flour
02 - 2/3 cup unsweetened cocoa powder
03 - 2 teaspoons baking powder
04 - 1 1/2 teaspoons baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 cups granulated sugar
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 - 2/3 cup unsweetened cocoa powder
14 - 3 1/4 cups powdered sugar, sifted
15 - 1/4 cup whole milk, plus more as needed
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# How-To:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar until combined.
03 - Add eggs, milk, vegetable oil, and vanilla extract to dry ingredients; beat on medium speed for 2 minutes until batter is smooth.
04 - Stir in boiling water carefully; the batter will be thin.
05 - Pour batter evenly into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Beat softened butter until creamy. Sift in cocoa powder and mix thoroughly.
08 - Gradually add powdered sugar alternated with milk, beating until smooth and fluffy. Stir in vanilla extract and salt. Adjust consistency with additional milk as needed.
09 - Place one cake layer on serving plate; spread an even layer of frosting on top. Add second cake layer, then cover top and sides with remaining frosting. Smooth with spatula.

# Expert Advice:

01 -
  • The boiling water creates an impossibly moist crumb that stays tender for days—this is the secret restaurant bakers keep.
  • The frosting is silky and spreadable fresh from the mixer, no fussing with temperature adjustments or adding cornstarch.
  • Two generous layers mean real chocolate flavor in every bite, not just a thin coating of sweetness.
02 -
  • Don't skip cooling the cakes completely—frosting a warm cake is frustrating and the frosting will slide off no matter how you try to fix it.
  • If your frosting looks grainy, the butter wasn't soft enough or the powdered sugar wasn't sifted; let it sit at room temperature for a few minutes and try beating again.
  • The boiling water is non-negotiable; it's what makes this cake stay moist for three days without drying out.
03 -
  • Sift your cocoa powder and powdered sugar even if it seems like extra work—it eliminates lumps and creates a silkier texture you'll taste in every bite.
  • If you don't have an offset spatula, use a regular butter knife dipped in warm water and wiped dry; it spreads frosting almost as well and you probably already own one.

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