The Perfect Chocolate Cake (Printable version)

A rich, moist chocolate cake with silky frosting, ideal for celebrations and chocolate cravings.

# What You'll 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

# How to Prepare:

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 mixer speed to low. Carefully add boiling water and mix until smooth. The batter will be thin.
05 - Divide batter evenly between prepared pans. Bake for 30-35 minutes until toothpick inserted in center comes out clean.
06 - Let cakes cool in pans for 10 minutes. Turn out onto wire rack and cool completely before frosting.
07 - Beat softened butter until creamy. Add powdered sugar, cocoa powder, and salt. Mix on low until combined.
08 - Beat in vanilla and milk. Increase speed and beat for 2 minutes until light and fluffy. Add more milk if needed for spreading consistency.
09 - Place one cake layer on serving plate. Spread frosting over top. Add second layer and frost top and sides. Decorate as desired.

# Expert advice:

01 -
  • The boiling water trick creates the most tender crumb you will ever experience in a chocolate cake
  • This frosting is silky enough to spread straight from the bowl but holds its shape beautifully
  • The recipe works for everything from Tuesday night dessert to fancy birthday celebrations
02 -
  • The thin batter is correct and necessary so do not be tempted to add more flour to thicken it
  • Room temperature ingredients prevent the batter from separating or curdling during mixing
  • Completely cooled cake layers are non negotiable or your frosting will slide right off
03 -
  • Use a kitchen scale to measure flour by weight for the most consistent results every time
  • Invest in good quality cocoa powder since it is the star ingredient in both cake and frosting

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