Chocolate Cake Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray and lightly dust with 1 tablespoon flour, tapping out excess. Line bottoms with parchment if desired.

Mix 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.

Combine wet ingredients

In a separate bowl, whisk together 2 large eggs, 1 cup whole milk, 0.5 cup vegetable oil, and 2 tsp vanilla extract until smooth.

Incorporate wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or mixer on low speed, combine until no large streaks of flour remain. Do not overmix.

Add boiling water

Carefully pour 1 cup boiling water into the batter in a steady stream while mixing on low. The batter will be thin — this is expected and yields a moist cake. Scrape down the bowl and mix just until combined.

Divide and bake

Divide batter evenly between the prepared pans. Bake on the center rack of the preheated oven for 28–34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through if your oven bakes unevenly.

Cool

Remove cakes from oven and set on a wire rack. Let pans cool for 10 minutes, then run a knife around edges and invert cakes onto rack. Remove parchment and let layers cool completely (at least 1 hour) before frosting.

Prepare butter and cocoa

In a medium bowl, beat 0.75 cup softened unsalted butter on medium speed until smooth and creamy (about 1–2 minutes). Add 0.5 cup unsweetened cocoa powder and beat until incorporated.

Add powdered sugar and milk

With mixer on low, alternate adding 3 cups powdered sugar and 0.25 cup whole milk in 2–3 additions, increasing speed to medium-low and beating until smooth. Scrape down bowl as needed.

Finish frosting

Add 1 tsp vanilla extract and 0.25 tsp salt. Beat on medium speed for 1–2 minutes until frosting is light, spreadable, and glossy. If frosting is too thick, add milk 1 teaspoon at a time. If too thin, add more powdered sugar 1–2 tablespoons at a time.

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 second layer on top, pressing gently to adhere. Use remaining frosting to crumb-coat (a thin layer) the cake, chill 10–15 minutes if desired, then apply final coat of frosting and smooth. Decorate as desired.

Slice cake with a sharp knife, wiping blade between cuts for clean slices. Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving if chilled.