chocolate cake and frosting recipe

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

I’ve been making this chocolate cake and frosting recipe for years, and it’s always a hit with my family. The moist and decadent cake, paired with the rich and creamy frosting, is a match made in heaven.

I love that this recipe is easy to follow and requires minimal ingredients, making it perfect for a weeknight dessert or a special occasion. My kids can’t get enough of it, and I’m sure your family will love it just as much as mine does.

One of the best things about this recipe is that it’s not too sweet, which makes it a great option for those who are watching their sugar intake. Plus, the addition of cocoa powder gives the cake a deep and satisfying flavor that’s hard to resist.

Whether you’re celebrating a birthday or just need a pick-me-up, this chocolate cake and frosting recipe is sure to please. I’ve even been known to make it on a Tuesday just because.

And let’s be real, who doesn’t love the smell of chocolate wafting from the oven? It’s like a warm hug for your senses.

In all seriousness, though, this recipe is more than just a tasty treat – it’s also incredibly versatile. You can make it in advance and store it in the fridge or freezer for up to two weeks, making it perfect for busy families or large gatherings.

Classic Chocolate Layer Cake with Rich Chocolate Frosting

Classic Chocolate Layer Cake with Rich Chocolate Frosting

4.7 from 568 votes

This moist and tender chocolate cake is layered and covered with a silky, decadent chocolate frosting. Perfect for birthdays or any celebration, it delivers deep cocoa flavor in every bite.

Prep Time25 mins
Cook Time30 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Cake

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

For the Frosting

1 1/2 cups unsalted butter, softened
1 cup unsweetened cocoa powder
5 cups powdered sugar
1/2 cup whole milk, plus more if needed
2 teaspoons vanilla extract
1/4 teaspoon salt

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease two 9-inch round cake pans and line the bottoms with parchment paper, then lightly flour the pans.
3In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined.
4In a separate bowl, beat the sugar, eggs, milk, oil, and vanilla extract with an electric mixer on medium speed for 2 minutes until smooth.
5Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
6Carefully stir in the boiling water until the batter is thin and smooth, about 1 minute.
7Divide the batter evenly between the prepared pans.
8Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed.
9Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely, about 1 hour.
10While the cakes cool, make the frosting.
11For the frosting, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
12Sift in the cocoa powder and beat on low until combined, then gradually add the powdered sugar, milk, vanilla, and salt, beating on medium speed until smooth and fluffy, about 3 minutes.
13Add more milk, 1 tablespoon at a time, if the frosting is too thick.
14Place one cooled cake layer on a serving plate and spread about 1 cup of frosting evenly over the top.
15Place the second layer on top and apply a thin crumb coat of frosting over the entire cake, then refrigerate for 15 minutes.
16Frost the cake with the remaining frosting, using an offset spatula to create smooth sides and top.
17For best results, refrigerate the cake for 30 minutes before slicing to set the frosting.

🔧Equipment

Two 9-inch round cake pans
Electric mixer
Mixing bowls
Whisk
Spatula
Cooling rack
Offset spatula
Cake stand or plate

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 12g❤️Cholesterol: 75mg🧂Sodium: 420mg🌾Total Carbs: 65g🥦Dietary Fiber: 3g🍬Sugars: 48g🥩Protein: 5g

📝Notes

For a richer flavor, use buttermilk instead of whole milk. Ensure all ingredients are at room temperature for the best texture.

Watch Video Of How Classic Chocolate Layer Cake with Rich Chocolate Frosting Works

This chocolate cake and frosting recipe is one I turn to again and again because it always delivers. To store leftovers, keep the cake in an airtight container at room temperature for up to three days.

If you need to keep it longer, you can refrigerate it, but let it sit out for 30 minutes before serving to bring back the soft texture. For reheating, a quick 10 second zap in the microwave works well for individual slices.

For serving, I love to pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream. It also works beautifully as a layer cake for birthdays or holidays.

The recipe is forgiving and easy to adapt, so you can add sprinkles, nuts, or even a raspberry filling between layers. No matter how you serve it, this cake always brings smiles to my family’s faces, and I hope it does the same for yours.

❓ Frequently Asked Questions About Chocolate Layer Cake with Rich Chocolate Frosting

Q: What type of cocoa powder should I use in this recipe?

In this recipe, we recommend using high-quality Dutch-processed cocoa powder for the best flavor.

Q: Can I substitute milk with another type of liquid in this recipe?

No, you should not substitute milk with another type of liquid in this recipe.

Q: How do I ensure that my cake is fully cooked?

To check if your cake is fully cooked, insert a toothpick into the center of the cake.

Q: Can I make this recipe gluten-free?

This recipe contains gluten due to the wheat flour used.

Q: What temperature should I bake the cake at?

Bake the cake at 350°F (175°C) for 30-35 minutes.

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