Chocolate Cake Recipe
Make Chocolate Cake Recipe in just 2h . 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 Finishing
Method
Cake Batter
- 1
- 2
Whisk dry ingredients
In a large bowl, sift or whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined and no cocoa lumps remain.
- 3
Combine wet ingredients
In a medium bowl or large measuring cup, whisk the eggs, whole milk, vegetable oil, and vanilla extract until smooth.
- 4
Mix batter
Add the wet mixture to the dry ingredients and stir with a spatula or whisk until mostly combined. Slowly pour in the hot water while stirring gently; the batter will be thin and glossy. Continue mixing until smooth and uniform, scraping the bowl sides as needed.
- 5
Bake
Divide batter evenly between prepared pans (use a kitchen scale or eyeball). Bake in the preheated oven for 25–30 minutes for 8-inch pans (30–35 minutes for a single 9-inch pan) or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter and the cakes spring back gently when pressed.
- 6
Cool
Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, then flip right-side-up and cool completely before frosting (about 1–1.5 hours). Cooling completely prevents frosting from melting.
Chocolate Frosting
- 7
Beat butter
In a large bowl or stand mixer fitted with a paddle or whisk, beat the softened unsalted butter on medium speed for 1–2 minutes until creamy and slightly paler.
- 8
- 9
Adjust texture and flavor
Add the heavy cream, vanilla extract, and salt. Beat on medium-high for 1–2 minutes until light and fluffy. If frosting is too thick, add additional heavy cream 1 teaspoon at a time until spreadable; if too thin, add more powdered sugar 1/4 cup at a time.
Assembly & Finishing
- 10
Level and stack
If the cake layers have domes, level them with a serrated knife or cake leveler so layers stack evenly. Place one layer on your serving plate or cake board. Spread a generous, even layer of frosting (about 1/3 of the total) over the top of the first layer.
- 11
Top layer and crumb coat
Place the second cake layer on top. Apply a thin crumb coat (a thin layer of frosting covering the whole cake) to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.
- 12
Final frosting
Remove the cake from the fridge and apply the remaining frosting evenly over the top and sides using an offset spatula. Smooth the frosting or create decorative swirls as desired.
- 13
Decorate
Sprinkle chocolate shavings or sprinkles over the top and dust lightly with cocoa powder if using. Return to the refrigerator for 10–15 minutes to set, or serve at room temperature for a softer frosting.