Description
This classic Homemade Chocolate Cake with Chocolate Frosting is a rich and moist dessert perfect for any celebration or sweet craving. The cake layers are wonderfully tender thanks to a mix of cocoa powder and hot water, creating a deep chocolate flavor. Topped with a creamy, fluffy chocolate buttercream frosting, this recipe is sure to please chocolate lovers of all ages.
Ingredients
Scale
For the Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup hot water
For the Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/4 cup heavy cream or milk
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat the batter with an electric mixer on medium speed until smooth and fully incorporated.
- Incorporate Hot Water: Carefully stir in the hot water to the batter until fully combined. The batter will be thin, which is normal and helps create a moist cake.
- Divide and Bake: Pour the batter evenly into the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely before frosting.
- Prepare the Frosting: In a large bowl, beat the softened butter until creamy using an electric mixer. Gradually add powdered sugar, cocoa powder, and salt, mixing on low speed until combined.
- Finish Frosting: Add the vanilla extract and heavy cream (or milk). Beat on medium speed until the frosting is light, fluffy, and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the cake evenly with the remaining frosting.
- Serve: Slice and serve the cake. Store any leftovers covered at room temperature for up to 3 days.
Notes
- Ensure the cakes are completely cooled before applying frosting to prevent melting.
- For a richer chocolate flavor, substitute brewed hot coffee for the hot water in the batter.
- Store the frosted cake covered at room temperature for up to 3 days.
