Chocolate Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper; lightly flour the pans or dust with cocoa powder to prevent sticking.

Combine dry ingredients

In a large bowl, sift or whisk together 2 cups all-purpose flour, 1.75 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 2 tsp baking powder, 1.5 tsp baking soda, and 1 tsp fine salt until evenly combined.

Mix wet ingredients

In a separate medium bowl, whisk 2 large eggs until blended. Add 1 cup whole milk, 0.5 cup vegetable oil, and 2 tsp vanilla extract; whisk until homogeneous.

Combine wet and dry

Pour the wet mixture into the dry ingredients and stir with a spatula or mixer on low speed until just combined and there are no large pockets of flour. Do not overmix.

Add boiling water

Slowly stir in 1 cup boiling water (or very hot coffee for deeper flavor) a little at a time. The batter will be thin — this is expected and yields a moist cake.

Bake

Divide batter evenly between the two prepared 9-inch pans. Bake in 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) and the cakes spring back lightly when touched.

Cool

Let the cakes cool in their pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and let cool completely (about 1 hour) before frosting.

Prepare frosting ingredients

Make sure 0.75 cup unsalted butter is softened to room temperature so it creams smoothly.

Cream butter and cocoa

In a large bowl, using a handheld or stand mixer on medium speed, beat the softened butter until creamy (about 1 minute). Add 0.75 cup unsweetened cocoa powder and beat until combined and smooth, scraping the bowl as needed.

Add powdered sugar and milk

With the mixer on low, add 3 cups powdered sugar a cup at a time, alternating with small splashes of 0.25 cup whole milk to keep the mixture smooth. After all sugar is incorporated, increase speed to medium and beat until light and fluffy, about 2–3 minutes.

Flavor and adjust

Add 1 tsp vanilla extract and 0.25 tsp fine salt. Taste and adjust consistency: if too thick, add milk 1 tsp at a time; if too thin, add a tablespoon of powdered sugar at a time until spreadable.

Assemble cake

Place one cooled cake layer on your serving plate or cake stand. Spread about one-third of the frosting evenly over the top. Place the second layer on top, then frost the top and sides with the remaining frosting using an offset spatula. Smooth or create texture as desired.

Set

If desired, chill the assembled cake for 15–20 minutes to firm the frosting before slicing. Let the cake sit at room temperature for 10–15 minutes before serving for easiest cutting.