Chocolate Cake Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans with butter or nonstick spray and lightly dust with cocoa powder, tapping out excess.

Combine dry ingredients

In a large 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.

Whisk wet ingredients

In a separate medium bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until smooth.

Combine wet and dry

Pour the wet ingredients into the dry ingredients and stir with a spatula or whisk just until incorporated. The batter will be thick.

Add hot water

Slowly add the hot water (or hot coffee) while stirring gently until the batter is smooth and a bit thinner — this helps create a moist crumb. Scrape down the bowl so no dry pockets remain.

Divide and bake

Divide the batter evenly between the prepared pans (use a scale or measure by eye). Smooth the tops. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking if your oven has hot spots.

Cool

Let the cakes cool in the pans for 10–15 minutes, then run a thin knife around the edges, invert onto wire racks, and remove pans. Allow the layers to cool completely (at least 1 hour) before frosting.

Beat butter and cocoa

In a large mixing bowl, beat the softened unsalted butter and unsweetened cocoa powder together on medium speed until smooth and fully combined, about 1–2 minutes.

Add powdered sugar and cream

With the mixer on low, add about 1 cup of the powdered sugar to start, then add a tablespoon of heavy cream. Continue to add the remaining powdered sugar in 1/2–1 cup increments, alternating with the remaining cream as needed to reach a spreadable consistency. Increase speed to medium and beat for 1–2 minutes to lighten the frosting.

Flavor and adjust

Add the vanilla extract and salt. Taste and adjust: if too thick, add more cream (1 tsp at a time); if too thin, add a little more powdered sugar (1/4 cup at a time). The frosting should be smooth, glossy, and spreadable.

Frost the cake

Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides with the remaining frosting. Use an offset spatula for smooth edges, or leave a casual swirled finish.

If using the optional pan prep ingredients: rub the butter or apply nonstick spray evenly in the pans, then dust lightly with cocoa powder to prevent sticking and avoid white residue that flour would leave.