If you have a craving for something irresistibly rich and delightfully moist, then this Homemade Chocolate Cake with Chocolate Frosting Recipe is your new best friend in the kitchen. It beautifully combines deep chocolate flavors with a tender crumb and a luscious, creamy frosting that practically melts in your mouth. Whether you’re celebrating a special occasion or just want to treat yourself, this cake delivers that perfect balance of sweetness and intensity, making every bite feel like pure chocolate heaven.
Ingredients You’ll Need
It’s amazing how a handful of simple, everyday ingredients come together to create such an incredible cake. Each one plays a vital role, from the flour that provides structure to the cocoa powder that gives that signature, intense chocolate flavor.
- 1¾ cups all-purpose flour: The backbone of the cake, giving it structure and tenderness when measured carefully.
- 1¾ cups granulated sugar: Sweetens the cake and helps create a moist crumb while balancing the bitterness of cocoa.
- ¾ cup unsweetened cocoa powder: Your source of rich chocolate flavor, choose a high-quality brand for the best taste.
- 2 teaspoons baking soda: Helps the cake rise beautifully and stay light and fluffy.
- 1 teaspoon baking powder: Adds extra lift for that perfect cake texture.
- 1 teaspoon salt: Enhances flavors and cuts through the sweetness.
- 2 large eggs: Bind everything together and add moisture for that tender bite.
- 1 cup whole milk: Gives creaminess, making the batter smooth and the cake moist.
- ½ cup vegetable oil: Keeps the cake incredibly moist and rich without overpowering flavors.
- 2 teaspoons vanilla extract: Adds warmth and depth to the chocolate notes.
- 1 cup boiling water: Activates the cocoa powder and keeps the cake light and tender.
- 1 cup hot brewed coffee (optional): Boosts the chocolate flavor even further without tasting like coffee.
- For the chocolate frosting:
- 1 cup unsalted butter, softened: Creates the creamy base perfect for smooth, spreadable frosting.
- 3½ cups powdered sugar: Sweetens and thickens the frosting to delicious perfection.
- ½ cup unsweetened cocoa powder: Gives the frosting that irresistible chocolate punch.
- ½ teaspoon salt: Balances the sweetness and amplifies richness.
- 2 teaspoons vanilla extract: Complements the chocolate with warm, sweet undertones.
- ¼ cup heavy cream (more if needed): Adds lightness and makes the frosting lovely and fluffy.
How to Make Homemade Chocolate Cake with Chocolate Frosting Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C) and get two 9-inch round cake pans ready by greasing and flouring them. This ensures your cake layers come out perfectly without sticking, setting you up for success right from the start.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This blend is the foundation of your cake’s flavor and texture, so be sure to thoroughly combine the ingredients for an even crumb.
Step 3: Add the Wet Ingredients
Next, add the eggs, milk, vegetable oil, and vanilla extract to your dry mix and beat it all together until smooth. This step brings moisture and richness to the batter, making your cake tender and deeply flavorful.
Step 4: Incorporate Boiling Water and Coffee
Stir in the boiling water carefully, followed by your brewed coffee if you’re using it. This might thin the batter, but that’s exactly what makes the cake incredibly moist and helps the cocoa powder bloom into full chocolate glory.
Step 5: Bake to Perfection
Pour your batter evenly into the cake pans and slide them into the oven. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Resist peeking too often, but keep an eye on the edges for that perfect spring-back texture.
Step 6: Cool the Cakes
Allow your cakes to cool in the pans for 10 minutes, then carefully transfer them to wire racks to cool completely. This cooling step is vital before frosting so the layers don’t melt your luscious chocolate frosting.
Step 7: Make the Chocolate Frosting
While your cakes cool, beat the softened butter until creamy. Gradually add powdered sugar, cocoa powder, and salt, mixing until thick and smooth. Then stir in vanilla and heavy cream until your frosting is fluffy and spreadable—a dreamy topping waits ahead!
Step 8: Assemble and Frost
Once your cake layers are fully cooled, place one layer on a serving plate and spread a generous amount of frosting on top. Stack the second layer and cover the top and sides with the remaining frosting. Smooth it evenly or use creative swirls to make it look as fantastic as it tastes.
How to Serve Homemade Chocolate Cake with Chocolate Frosting Recipe
Garnishes
To elevate this Homemade Chocolate Cake with Chocolate Frosting Recipe, consider garnishing with fresh berries, a dusting of cocoa powder, or edible gold flakes for a touch of elegance. A sprinkle of chocolate shavings or a few chopped nuts also adds a lovely texture contrast that’s hard to resist.
Side Dishes
Pair your cake with lightly whipped cream or a scoop of vanilla ice cream to add creamy coolness to every bite. Fresh fruit or a small glass of cold milk works beautifully too, balancing the rich chocolate flavors with freshness and simplicity.
Creative Ways to Present
Try serving your homemade cake in mini individual portions with a drizzle of warm chocolate sauce on top, or layer it in a trifle bowl with whipped cream and berries for a stunning dessert centerpiece. Presenting it on a rustic wooden board also brings a cozy, homey feel perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
If you end up with any leftovers (which rarely happens), store them in an airtight container at room temperature for up to three days. Keeping it covered prevents it from drying out and preserves that moist, tender texture you worked so hard to achieve.
Freezing
You can freeze either unfrosted or frosted cake layers wrapped tightly in plastic wrap and placed inside a freezer bag. Frozen layers last for up to three months and thaw beautifully overnight in the fridge when you’re ready to enjoy them again.
Reheating
For a warm slice, let the cake come to room temperature, then microwave a piece for about 15 seconds. This revives the fresh-from-the-oven feel and makes the frosting wonderfully soft and irresistible.
FAQs
Can I substitute buttermilk for whole milk in this recipe?
Absolutely! Buttermilk adds extra richness and a subtle tang that complements the chocolate perfectly, making the cake even more moist and tender.
Is it necessary to use coffee in the batter?
No, the coffee is optional but recommended because it deepens the chocolate flavor without adding any coffee taste, giving the cake a richer, more complex dimension.
How long does this cake stay fresh?
At room temperature, the cake stays fresh for about three days, or you can refrigerate it for up to five days. Just make sure it’s covered well to maintain moisture.
Can I make this recipe gluten-free?
You can try substituting the all-purpose flour with a gluten-free flour blend, but results may vary. Be sure to choose a blend designed for baking to maintain the cake’s texture and structure.
What’s the best way to get smooth frosting?
Start by beating softened butter really well until creamy, then add powdered sugar gradually to avoid lumps. Using room temperature cream and vanilla helps achieve that perfectly smooth, fluffy frosting that spreads easily.
Final Thoughts
This Homemade Chocolate Cake with Chocolate Frosting Recipe is truly a cake lover’s dream come true—simple ingredients, accessible steps, and absolutely stunning results. Dive in, bake it with love, and I promise this cake will become a cherished favorite for birthdays, celebrations, or anytime you just need a slice of joy. Trust me, once you try it, you’ll be reaching for this recipe again and again.
Print
Homemade Chocolate Cake with Chocolate Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Chocolate Cake with Chocolate Frosting is a rich, moist, and decadent dessert perfect for any celebration. Featuring a smooth chocolate batter enhanced with a touch of coffee for depth and wrapped in creamy, luscious chocolate frosting, this classic American treat is sure to delight chocolate lovers with every bite.
Ingredients
Cake Ingredients
- 1¾ cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup hot brewed coffee (optional, for enhanced chocolate flavor)
Chocolate Frosting Ingredients
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup heavy cream (more if needed for consistency)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside to be ready for the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until thoroughly combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat until the batter is smooth and well combined, ensuring no dry flour pockets remain.
- Incorporate Hot Liquids: Carefully stir in the boiling water and optional hot brewed coffee if using. The batter will be thin but smooth, which is essential for the cake’s moist texture.
- Pour and Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes. Then, remove them from the pans and transfer to wire racks to cool completely before frosting.
- Prepare the Frosting: Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, cocoa powder, and salt, mixing until the frosting thickens.
- Add Vanilla and Cream: Stir in the vanilla extract. Gradually beat in the heavy cream, adding more if needed, until the frosting is light, fluffy, and spreadable.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread frosting evenly over the top. Carefully stack the second cake layer on top and frost the top and sides of the entire cake. Smooth or create swirls in the frosting as desired for decoration.
Notes
- For an extra moist cake, wrap the cooled layers tightly in plastic wrap and chill in the refrigerator for a few hours before frosting.
- You can substitute buttermilk for the milk to add richness and a slight tang to the cake.
- The cake stays fresh for up to 3 days at room temperature or up to 5 days if refrigerated, well covered.
