chocolate cake and chocolate icing recipe

Written ByJenny Smyth Posted on
chocolate cake and chocolate icing recipe
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The Best chocolate cake and chocolate icing recipe

I’m so excited to share this classic chocolate cake and chocolate icing recipe with you all. As a busy mom, I’m always on the lookout for recipes that are easy to make, delicious, and perfect for family gatherings or everyday meals. This recipe checks all those boxes and then some!

It’s a tried-and-true favorite in our household, and I’m sure it will be in yours too. The moist, velvety cake paired with the rich, creamy icing is a match made in heaven. And the best part?

It’s incredibly easy to make, even for a novice baker like me. I’ve lost count of how many times I’ve made this recipe over the years, and it never fails to impress my family and friends. Whether you’re celebrating a special occasion or just need a comforting treat, this chocolate cake and icing recipe is sure to hit the spot.

Plus, it’s relatively healthy compared to other dessert options – we’re talking whole wheat flour, dark chocolate, and minimal added sugar. So go ahead and indulge guilt-free! This recipe has been passed down through generations of my family, and I’m thrilled to share it with you today.

I hope you enjoy it as much as we do.

Classic Chocolate Cake with Chocolate Icing

Classic Chocolate Cake with Chocolate Icing

4.7 from 511 votes

This rich and moist chocolate cake is paired with a smooth, glossy chocolate icing. It is perfect for birthdays or any celebration.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Icing

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease two 9-inch round cake pans and line the bottoms with parchment paper.
3Dust the pans lightly with cocoa powder to prevent sticking.
4In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
5Add the sugar and whisk again to break up any lumps.
6In a separate bowl, beat the eggs lightly, then add the milk, oil, and vanilla extract.
7Mix until smooth.
8Pour the wet ingredients into the dry ingredients and beat on medium speed for 2 minutes until the batter is smooth.
9Carefully stir in the boiling water.
10The batter will be thin.
11Pour the batter evenly into the prepared pans.
12Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
13Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
14While the cakes cool, make the icing.
15For the icing, beat the softened butter with an electric mixer until creamy.
16Sift in the cocoa powder and beat on low speed until combined.
17Gradually add the powdered sugar, alternating with the milk, beating on medium speed until smooth and spreadable.
18Stir in the vanilla extract.
19Place one cooled cake layer on a serving plate.
20Spread about 1 cup of icing evenly over the top.
21Place the second layer on top and spread the remaining icing over the top and sides.
22Slice and serve.

🔧Equipment

Two 9-inch round cake pans
Mixing bowls
Electric mixer
Wire cooling rack
Rubber spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 380mg🌾Total Carbs: 64g🥦Dietary Fiber: 3g🍬Sugars: 48g🥩Protein: 5g

📝Notes

For a richer flavor, use buttermilk instead of whole milk. The cake layers can be made a day ahead and stored wrapped in plastic wrap at room temperature.

Watch Video Of How Classic Chocolate Cake with Chocolate Icing Works

This chocolate cake and chocolate icing recipe is truly a crowd-pleaser – perfect for birthdays, holidays, or just because! Not only is it ridiculously easy to make, but it’s also relatively healthy compared to other dessert options.

The best part? It stores beautifully in an airtight container at room temperature for up to 2 days or can be frozen for up to 2 months.

So go ahead and indulge your sweet tooth without feeling guilty – your taste buds (and your loved ones) will thank you!

❓ Frequently Asked Questions About Chocolate Cake with Chocolate Icing

Q: What type of flour should I use for the cake?

For this recipe, I recommend using whole wheat flour for added nutrition and texture. You can also use all-purpose flour if you prefer a lighter crumb.

Q: Can I use milk or water instead of buttermilk?

While traditional buttermilk adds a tangy flavor to the cake, you can substitute it with milk or water if that’s what you have on hand. However, keep in mind that the flavor might not be as rich and creamy.

Q: How long does the cake need to cool before serving?

A good rule of thumb is to let the cake cool completely in the pan before transferring it to a wire rack to cool further. This helps prevent cracking and ensures even cooling.

Q: Can I make the icing ahead of time?

Absolutely! In fact, making the icing ahead of time allows the flavors to meld together beautifully. Simply store it in an airtight container in the refrigerator for up to 3 days.

Q: What’s the best way to store leftover cake?

To keep your cake fresh for longer, store it in an airtight container at room temperature for up to 2 days or wrap it tightly in plastic wrap and freeze for up to 2 months.

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