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Homemade Chocolate Cake with Chocolate Frosting

A quick and easy decadent chocolate cake recipe perfect for any occasion, topped with a luscious chocolate frosting.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1.75 cups 1 and ¾ cups all-purpose flour
  • 2 cups 2 cups granulated sugar
  • 0.75 cups ¾ cup unsweetened cocoa powder
  • 1.5 teaspoons 1 and ½ teaspoons baking powder
  • 1.5 teaspoons 1 and ½ teaspoons baking soda
  • 1 teaspoon 1 teaspoon salt
  • 2 large 2 large eggs, at room temperature Make sure the eggs are at room temperature for even mixing.
  • 1 cup 1 cup whole milk
  • 0.5 cups ½ cup vegetable oil
  • 2 teaspoons 2 teaspoons vanilla extract
  • 1 cup 1 cup boiling water Carefully stir into the batter.
For the Chocolate Frosting
  • 1 cup 1 cup unsalted butter, softened Ensure butter is softened for easy mixing.
  • 3.5 cups 3 and ½ cups confectioners' sugar
  • 0.5 cups ½ cup unsweetened cocoa powder
  • 0.5 cups ½ cup whole milk
  • 2 teaspoons 2 teaspoons vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and dust them with cocoa powder.
Mix the Ingredients
  1. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together.
  2. Add the eggs, milk, oil, and vanilla. Beat on medium speed for about 2 minutes until smooth.
  3. Carefully stir in the boiling water. The batter will look thin, which is normal.
Bake
  1. Pour the batter into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cool the Cakes
  1. Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting and Assemble
  1. For the frosting, beat the softened butter until creamy. Gradually add confectioners' sugar and cocoa powder.
  2. Pour in the milk and vanilla extract, mixing until fluffy.
  3. Frost the cooled cake layers generously, and feel free to add some frosting between the layers.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can bake the cakes ahead of time and frost them later.