Chocolate Cake Layered Frosting (Print View)
A rich, moist chocolate cake with creamy frosting, perfect for any celebration or treat.
# What You'll Need:
→ Dry Ingredients
01 - 1¾ cups all-purpose flour
02 - ¾ cup unsweetened cocoa powder
03 - 2 cups granulated sugar
04 - 1½ teaspoons baking powder
05 - 1½ teaspoons baking soda
06 - ½ teaspoon salt
→ Wet Ingredients
07 - 2 large eggs, at room temperature
08 - 1 cup whole milk
09 - ½ cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water
→ Chocolate Frosting
12 - 1 cup unsalted butter, softened
13 - 3½ cups powdered sugar
14 - ¾ cup unsweetened cocoa powder
15 - ½ teaspoon salt
16 - 2 teaspoons vanilla extract
17 - ¼ cup milk, plus additional as needed
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Grease and dust two 9-inch round cake pans with flour.
02 - Whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt together in a large bowl.
03 - Add eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until smooth, about 2 minutes.
04 - Carefully stir in boiling water; batter will be thin.
05 - Divide batter evenly between prepared pans and 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 before transferring to wire racks to cool completely.
07 - Beat softened butter until creamy. Sift in powdered sugar and cocoa powder. Add salt and vanilla extract, then beat until combined. Gradually add milk while beating until the frosting is smooth and spreadable.
08 - Place one cake layer on a serving plate and spread with frosting. Top with the second cake layer and frost the top and sides evenly.
09 - Slice and serve promptly.
# Expert Suggestions:
01 -
- The boiling water trick makes this cake impossibly moist—I learned this works better than any oil-heavy hack.
- That frosting is thick enough to hold layers but still feels luxurious when you bite through it, and it never splits or slides.
- You can make it morning-of and have dessert by dinner without any complicated techniques or waiting overnight.
02 -
- Room temperature ingredients are non-negotiable—cold eggs and milk won't mix smoothly, and you'll taste the difference in the crumb.
- Don't open the oven door before 30 minutes; I learned this the hard way when my cake sank because I peeked too early.
- The boiling water makes this cake vulnerable to drying out if you overbake it by even a few minutes, so set a timer and trust it.
03 -
- If your frosting feels too soft, refrigerate it for 15 minutes before spreading; if it's too stiff, add milk one teaspoon at a time and beat until it reaches the right consistency.
- Make the cakes a day ahead and wrap them in plastic wrap—they stay moist and actually slice more cleanly than fresh cakes do.