Chocolate Cake Recipe
Make Chocolate Cake Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Chocolate Frosting
Optional Decorating
Method
Cake Batter
- 1
Preheat and prepare pans
Preheat the oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper; grease the paper and lightly flour the pans or dust with cocoa powder.
- 2
Mix dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined and no lumps remain.
- 3
Combine wet ingredients
In a separate bowl or large measuring cup, beat the eggs lightly, then add the whole milk, vegetable oil, and vanilla extract. Whisk until blended.
- 4
Make batter
Pour the wet mixture into the dry ingredients and stir with a spatula or mixer on low speed until just combined and no streaks of flour remain. The batter will be thick. Slowly pour in the boiling water while stirring gently; the batter will thin considerably. Scrape the bowl to ensure everything is incorporated.
- 5
Bake
Divide the batter evenly between the prepared pans (use a scale or measure by eye). Smooth the tops with an offset spatula. Bake in the preheated oven for 28–35 minutes, rotating the pans halfway through if your oven has hot spots. The cakes are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- 6
Cool
Let the cakes cool in the pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, invert the cakes onto the rack, remove the parchment, and let them cool completely (about 1 hour) before frosting.
Chocolate Frosting
- 7
Prepare frosting
In a medium bowl, sift the unsweetened cocoa powder to remove lumps. In a stand mixer fitted with a paddle or using a hand mixer, beat the softened butter on medium speed until creamy, about 1–2 minutes.
- 8
- 9
Assemble and Decorate
- 10
Level and stack
If cake domes formed, level the tops with a serrated knife or cake leveler. Place one cake layer on your serving plate or cake stand. Spread about one-third of the frosting evenly over the top of the bottom layer.
- 11
Cover and crumb coat
Place the second layer on top and apply a thin crumb coat (a light layer of frosting) over the entire cake to lock in crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.
- 12
Final frost and decorate
Apply the remaining frosting evenly over the top and sides with an offset spatula for a smooth finish or a spatula for a rustic look. Garnish with chocolate shavings, sprinkles, and/or fresh berries as desired. Let the cake rest at room temperature 20–30 minutes before slicing to make cleaner cuts.
- 13
Storage
Store leftover cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. If refrigerated, allow slices to come to room temperature for 30 minutes before serving for best texture.