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
Pan Prep & Optional Garnish
Method
Cake Batter
- 1
- 2
Combine dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt until evenly distributed.
- 3
Combine wet ingredients
In a separate medium bowl or large measuring cup, whisk 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract until smooth.
- 4
Mix batter
Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until mostly combined and no large pockets of flour remain. The batter will be thick.
- 5
Add hot water
Gradually stir in 1 cup hot water (hot but not boiling). The batter will thin considerably — this is normal and yields a moist cake. Stir just until uniform. Do not overmix.
- 6
Bake
Divide the batter evenly between the prepared pans (use a kitchen scale or approximate by eye). Smooth the tops. Bake in the preheated 350°F (175°C) oven for 25–35 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- 7
Cool
Allow cakes to cool in their pans on a wire rack for 10–15 minutes. Run a knife around the edges, then invert onto the rack and remove parchment. Cool completely before frosting, about 1–2 hours.
Chocolate Frosting
- 8
Beat butter and cocoa
In a medium bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 2/3 cup unsweetened cocoa powder on medium speed until combined and slightly fluffy, about 1–2 minutes.
- 9
- 10
Flavor and finish
Add 1 teaspoon vanilla extract and 1/8 teaspoon salt. Beat on medium-high for 1 minute to incorporate air and make frosting light and creamy. Scrape down the bowl as needed to ensure even texture.
- 11
Adjust consistency
Taste and adjust sweetness/salt as desired. Frosting should be thick enough to hold its shape but soft enough to spread; it will firm slightly as it sits.
Assembly & Garnish
- 12
Level and layer
If the cake layers have domed, use a serrated knife to level the tops so layers sit evenly. Place one layer on your serving plate or cake board, cut side down for a flat top.
- 13
Frost between layers
Spread about one-third of the frosting evenly over the first layer to the edge. Place the second layer on top, cut side up, pressing gently to adhere.
- 14
Crumb coat
Apply a thin layer of frosting around the top and sides to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.
- 15
Final coat and decorate
Apply the remaining frosting evenly over the top and sides using an offset spatula. Smooth or create swirls as desired. Sprinkle optional chocolate shavings or sprinkles (2 tablespoons) on top for garnish.
- 16
Serve
Let the frosted cake sit at room temperature for 20–30 minutes before slicing for easier cutting. Slice and serve. Store leftovers covered at room temperature for up to 2 days or refrigerated up to 5 days.
