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
Scale
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.
