Rich Moist Chocolate Cake (Print View)

Rich moist chocolate layers with smooth frosting for an indulgent, celebratory dessert experience.

# What You'll Need:

→ Cake

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 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - 1/2 cup vegetable oil
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 - 1/2 cup unsweetened cocoa powder
15 - 1/2 teaspoon salt
16 - 2 teaspoons pure vanilla extract
17 - 1/4 cup whole milk, plus more as needed

# Step-by-Step Directions:

01 - Preheat the oven to 350°F. Grease, flour two 9-inch round cake pans, and line the bottoms with parchment paper.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
04 - Carefully stir in boiling water; the batter will be thin.
05 - Divide batter evenly between the 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 remove from pans and cool completely on wire racks.
08 - Beat softened butter until creamy. Add powdered sugar, cocoa powder, and salt; beat until combined.
09 - Add vanilla extract and milk, beating until light and fluffy. Add additional milk as needed to achieve spreadable consistency.
10 - Place one cake layer on a serving plate, spread with frosting, top with second layer, and frost the top and sides evenly.

# Expert Suggestions:

01 -
  • This cake stays moist for days, making it feel like a secret treat you can keep on enjoying
  • The chocolate frosting is decadently smooth, a touch that transforms a simple cake into pure indulgence
02 -
  • Boiling water is key — it might seem strange but it unlocks the deepest cocoa flavors and keeps the crumb moist
  • Let the cake cool completely before frosting or the frosting will melt and slide off
03 -
  • Use room temperature ingredients to create a batter that blends perfectly and rises evenly
  • Always sift your cocoa powder and powdered sugar to avoid lumps in batter and frosting

Go Back