Chocolate Cake Recipe

Prepare Oven and Pans

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper; lightly flour the sides or spray with baking spray.

Combine Dry Ingredients

In a large mixing bowl, sift or whisk together 2 cups all-purpose flour, 1.75 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 tsp baking powder, 1.5 tsp baking soda, and 1 tsp salt until evenly combined.

Add Wet Ingredients

Add 2 large eggs, 1 cup whole milk, 0.5 cup vegetable oil, and 2 tsp vanilla extract to the dry ingredients. Using a hand mixer or stand mixer on low speed, beat until the batter is smooth and no large lumps remain, about 1–2 minutes.

Incorporate Boiling Water

Carefully stir in 1 cup boiling water (batter will be thin) until incorporated. The hot water blooms the cocoa and yields a moist cake.

Bake

Divide batter evenly between the prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through if your oven bakes unevenly.

Cool

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

Prepare Frosting

In a medium bowl, sift 0.75 cup unsweetened cocoa powder to remove lumps. In a large bowl, beat 0.75 cup (1.5 sticks) room-temperature unsalted butter on medium speed until creamy, about 1 minute.

Add Cocoa and Sugar

Gradually add the sifted cocoa powder to the butter and mix until combined. With the mixer on low, add 3 cups powdered sugar alternately with 0.25 cup whole milk, scraping down the bowl as needed, until smooth. Increase speed to medium and beat for 1–2 minutes until fluffy.

Flavor and Adjust

Add 1 tsp vanilla extract and 0.25 tsp salt. Taste and adjust consistency: if too thick, add up to 1–2 tbsp more milk; if too thin, add a few tablespoons more powdered sugar until spreadable.

Assemble Cake

Place one cooled cake layer on a serving plate or cake stand. Spread about one-third of the frosting evenly over the top. Place the second layer on top and apply a thin crumb coat of frosting over the top and sides; chill 15–20 minutes to set. Apply the remaining frosting in an even final layer and smooth with an offset spatula.

Decorate

Sprinkle 0.25 cup chocolate shavings or sprinkles over the top and edges as desired. Optionally, finish with a light pinch (0.25 tsp) of coarse salt to enhance chocolate flavor.

Serving and Storage: Let the frosted cake sit at room temperature for 30 minutes before slicing for easier cutting. Store leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days; bring to room temperature before serving for best texture.