Chocolate Cake Recipe

Prepare oven and pans

Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans with 1 tablespoon vegetable oil or nonstick spray, then lightly dust with 1 teaspoon 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, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking powder, 1.5 teaspoons baking soda, and 1 teaspoon fine salt until evenly blended and free of lumps.

Add wet ingredients

Add 2 large eggs, 1 cup whole milk, 0.5 cup vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients. Using a hand mixer on low or a whisk, mix until the batter is smooth and no large pockets of dry flour remain (about 1-2 minutes). Scrape the bowl sides with a spatula.

Incorporate boiling water

Carefully add 1 cup of boiling water to the batter in two additions while stirring slowly. The batter will be thin — this is expected and yields a moist cake. Mix until combined and uniform.

Divide and bake

Pour batter evenly into the prepared pans (use a kitchen scale or eyeball to distribute evenly). Bake on the middle rack for 28–35 minutes, rotating pans front-to-back halfway through if your oven heats unevenly. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.

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 (if used), then flip right-side-up. Cool completely (at least 1 hour) before frosting to prevent melting the frosting.

Beat butter and cocoa

In a medium bowl, beat 0.5 cup softened unsalted butter with 0.66 cup unsweetened cocoa powder on medium speed until smooth and combined, about 1 minute.

Add powdered sugar and cream

With mixer on low, gradually add 3 cups powdered sugar alternating with 0.25 cup heavy cream until incorporated. Increase speed to medium and beat until light and fluffy, about 2–3 minutes. If frosting is too thick, add additional teaspoon(s) of cream; if too thin, add a tablespoon of powdered sugar.

Flavor and finish

Beat in 1 teaspoon vanilla extract and 0.25 teaspoon fine salt. Scrape down bowl and beat another 15–30 seconds to ensure smoothness and even seasoning.

Frost the cake

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

Store and serve: Let the frosted cake rest at room temperature for 30 minutes before slicing for cleaner cuts. Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temperature before serving).