Chocolate Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with 1 tablespoon butter or spray, then lightly dust with 1 tablespoon cocoa powder, tapping out excess.

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, 1.5 tsp baking powder, 1.5 tsp baking soda, and 1 tsp salt until evenly combined.

Combine wet ingredients

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

Mix batter

Pour the wet ingredients into the dry ingredients and whisk just until combined and no large streaks of flour remain (batter will be thick).

Add boiling water

Carefully stir in 1 cup boiling water a little at a time until incorporated. The batter will thin considerably; this produces a moist crumb and makes it easy to pour.

Bake

Divide batter evenly between prepared pans. Bake in the preheated oven for 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the cakes spring back lightly when touched.

Cool

Remove pans to a wire rack and let cakes cool in pans for 10 minutes. Run a knife around the edges, invert onto the rack, remove parchment if used, then right-side up and let cool completely (at least 1 hour) before frosting.

Beat butter and cocoa

In a large bowl using a hand mixer or in a stand mixer fitted with the paddle attachment, beat 0.75 cup softened unsalted butter on medium speed until creamy (about 1 minute). Add 0.5 cup unsweetened cocoa powder and mix on low until combined, scraping sides as needed.

Add powdered sugar and milk

With mixer on low, gradually add 3 cups powdered sugar alternately with 0.25 cup whole milk, beating after each addition. Start slow to prevent sugar clouds, then increase speed to medium. Continue until smooth and spreadable; if too thick add additional milk 1 tsp at a time, if too thin add more powdered sugar 2 tbsp at a time.

Flavor and finish

Mix in 1 tsp vanilla extract and 0.25 tsp salt. Beat on medium-high for 20–30 seconds to lighten the frosting and ensure a smooth texture. Scrape bowl and check consistency before using.

Level cakes if necessary: if the cake tops domed, trim the rounded top with a serrated knife so layers stack evenly.

Place one cake layer on a serving plate or cake stand. Spread about one-third of the frosting evenly over the top of the first layer using an offset spatula, leaving a small margin from the edge.

Place the second cake layer on top, aligning edges. Apply a thin crumb coat (a thin layer of frosting over the entire cake) using another third of the frosting to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Apply the final layer of frosting using the remaining frosting. Smooth the top and sides with an offset spatula or create decorative swirls as desired. Clean up any excess frosting from the plate.

Serve: Let the frosted cake sit at room temperature for 20–30 minutes before slicing for best texture. Slice and serve. Store leftovers in an airtight container at room temperature up to 2 days or refrigerated up to 5 days; bring to room temperature before serving if chilled.