The Perfect Chocolate Cake (Printable Version)
Rich layers of moist chocolate cake with creamy cocoa frosting for celebrations.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 3/4 cup unsweetened cocoa powder
04 - 2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon salt
→ Wet Ingredients
07 - 1 cup whole milk, room temperature
08 - 1/2 cup vegetable oil
09 - 2 large eggs, room temperature
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water
→ Chocolate Frosting
12 - 1 cup unsalted butter, softened
13 - 3 1/2 cups powdered sugar, sifted
14 - 3/4 cup unsweetened cocoa powder
15 - 1/2 teaspoon salt
16 - 2 teaspoons pure vanilla extract
17 - 1/4 cup whole milk, plus more if needed
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line bottoms with parchment paper.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
03 - Add milk, vegetable oil, eggs, and vanilla to dry ingredients. Beat on medium speed for 2 minutes until well combined.
04 - Reduce speed to low and carefully add boiling water. Mix until smooth. The batter will be thin.
05 - Divide batter evenly between prepared pans.
06 - Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
08 - Beat softened butter until creamy. Add powdered sugar, cocoa powder, and salt; mix on low until combined.
09 - Beat in vanilla and milk. Increase speed and beat for 2 minutes until light and fluffy. Add more milk if needed for spreading consistency.
10 - Place one cake layer on a serving plate. Spread frosting over the top. Place the second layer on top and frost the top and sides of the cake.
11 - Decorate as desired.
# Expert Tips:
01 -
- The boiling water trick creates the most impossibly tender crumb
- Frosting that spreads like silk and tastes like pure happiness
- Minimal fuss for maximum chocolate satisfaction
02 -
- The boiling water step looks wrong but creates the most tender crumb imaginable
- Cooling the cakes completely before frosting prevents melting disasters
- Room temperature ingredients combine more smoothly than cold ones
03 -
- Invest in an oven thermometer, temperature accuracy makes or hurts cake texture
- Rotate pans halfway through baking for even rising
- Freeze cake layers for 30 minutes before frosting for fewer crumbs