Chocolate Cake Recipe

Prepare oven and pans

Preheat oven to 350°F (175°C). Grease two 8-inch (or 9-inch) round cake pans and line the bottoms with parchment paper circles; grease the paper lightly and dust the pans with a little flour or cocoa powder, tapping out excess.

Combine dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1.75 cups granulated sugar, 3 tablespoons unsweetened cocoa powder, 1.5 teaspoons baking powder, 1.5 teaspoons baking soda, and 1 teaspoon salt until evenly combined and no lumps remain.

Add wet ingredients

Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients. Using a hand mixer or stand mixer on medium speed, beat until the batter is smooth and slightly thickened, about 1 to 2 minutes, scraping down the bowl once or twice.

Thin with boiling water

Carefully stir in 1 cup boiling water (or very hot water). The batter will be thin — this is expected and produces a moist cake. Mix just until combined.

Divide and bake

Divide the batter evenly between the prepared pans (use a scale or measure by eye). Tap the pans gently on the counter to release air bubbles. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool

Remove the cakes from the oven and let them cool in the pans on a wire rack for 10 minutes. Run a thin knife around the edges, invert onto the rack, remove parchment, and allow the layers to cool completely (about 1 hour) before frosting.

Prepare butter and cocoa

In a medium bowl, beat 1/2 cup softened unsalted butter with an electric mixer until smooth and creamy, about 1 minute. Sift in 3/4 cup unsweetened cocoa powder and beat until combined and evenly mixed.

Add powdered sugar and cream

With the mixer on low speed, alternately add 2.25 cups confectioners' sugar and 1 to 3 tablespoons heavy cream (start with 3 tablespoons). Beat until combined and then increase speed to medium-high and beat until light and fluffy, about 2 minutes. If the frosting is too stiff, add an additional teaspoon or two of cream; if too thin, add a little more powdered sugar.

Flavor and taste

Add 1 teaspoon vanilla extract and 1/4 teaspoon salt. Beat briefly to combine and taste; adjust salt or sweetness as desired.

Frost the cake

If the cake tops have domed, level them with a serrated knife. Place the first layer on a serving plate or cake board, spread about one-third of the frosting evenly over the top. Place the second layer on top and apply a thin crumb coat over the entire cake. Chill for 15 minutes to set the crumb coat. Apply the remaining frosting evenly around the top and sides, smoothing with an offset spatula or creating decorative swirls as desired.

Serve and store

Slice and serve the cake at room temperature. Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temperature before serving).