Chocolate Cake Recipe
Make Chocolate Cake Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Chocolate Buttercream Frosting
Pan Prep
Method
Pan Prep
- 1
Prepare pans
Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans (or one 9x13) with the butter or cooking spray, then lightly dust with the 1 tablespoon flour, tapping out excess. Line the bottoms with parchment circles for easy removal if desired.
Cake Batter
- 2
Combine dry ingredients
In a large mixing bowl, sift (or whisk) together the 2 cups flour, 3 tablespoons cocoa powder, 1 3/4 cups granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until well blended and aerated.
- 3
Add wet ingredients
Make a well in the center of the dry ingredients. Add the 2 eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract. Using a hand mixer or stand mixer on low-medium speed, beat until combined and smooth, about 1 minute. Scrape down the bowl sides with a spatula.
- 4
Incorporate boiling water
With the mixer on low, slowly pour in the 1 cup boiling water while mixing. The batter will become thin — this is normal and yields a moist cake. Mix just until uniform, about 30 seconds. Do not overmix.
- 5
Bake
Divide the batter evenly between the prepared pans (use a kitchen scale or eyeball for even layers). Smooth the tops gently. Bake in the preheated 350°F (175°C) oven for 25–30 minutes for 8-inch rounds, or 30–35 minutes for a 9x13, until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
- 6
Cool
Remove cakes from oven and set on a wire rack. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges, invert onto the rack, peel off parchment, and allow to cool completely (about 1–1.5 hours) before frosting.
Chocolate Buttercream Frosting
- 7
Prepare cocoa
Sift the 3/4 cup cocoa powder into a small bowl to remove lumps.
- 8
Beat butter
In a medium bowl with a mixer, beat the 1 cup room-temperature unsalted butter on medium speed until creamy and pale, about 2–3 minutes.
- 9
- 10
Adjust consistency and flavor
Add the 3 tablespoons heavy cream (or milk), 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Beat on medium-high for 1–2 minutes until fluffy. If the frosting is too thick, add up to 1 tablespoon more cream; if too thin, add up to 1/2 cup more powdered sugar, adding a few tablespoons at a time.
- 11
Frost the cake
Place one cooled cake layer on a serving plate or turntable. Spread a generous layer of buttercream (about 1/3 of the frosting) over the top. Top with the second cake layer, then crumb-coat the outside with a thin layer of frosting and chill 15 minutes to set. Finish by applying the remaining frosting smoothly or with decorative swirls. Clean edges with an offset spatula for a neat finish.