Ingredients
Method
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper.
Step 2: Mix the Batter
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add in the milk, oil, eggs, and vanilla. Beat until smooth.
- Carefully stir in the boiling water. Batter will be thin—this is what makes it moist!
Step 3: Bake
- Divide the batter evenly between the pans.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then transfer to wire racks to cool completely.
Step 4: Make the Frosting
- Beat softened butter until creamy.
- Add cocoa powder, powdered sugar, vanilla, and salt.
- Add milk 1 tablespoon at a time, beating until smooth and spreadable.
Step 5: Assemble
- Place one cake layer on a serving plate.
- Spread frosting evenly over the top.
- Add the second cake layer and frost the top and sides.
- Decorate with sprinkles, chocolate shavings, or berries if desired.
Notes
🥄 Variations
Espresso Chocolate Cake: Add 1 tsp instant espresso powder for depth Salted Caramel Swirl: Drizzle caramel between the cake layers Berry Chocolate Cake: Add raspberry or cherry preserves inside the layers Nutty Chocolate Cake: Fold chopped pecans or walnuts into the batter Frosting Swap: Try whipped cream cheese or vanilla buttercream for a twist 🧊 Storage & Reheating
Room Temperature: Store in a covered container for up to 2 days Refrigerator: Keeps fresh for 5 days — bring to room temp before serving Freezer: Freeze unfrosted layers up to 3 months; thaw before frosting Reheat: Warm slices for 15 seconds in the microwave for gooey goodness ❓ 10 FAQs
Why add boiling water to chocolate cake?
It intensifies cocoa flavor and makes the cake super moist. Can I use Dutch-processed cocoa?
Yes — it will result in a deeper, richer flavor and darker color. What kind of milk is best?
Whole or 2% milk gives the richest texture, but plant-based milks work too. Can I make this as a sheet cake?
Absolutely — use a 9x13-inch pan and increase bake time by 5–10 minutes. How do I keep my cake moist?
Don’t overbake, and store with plastic wrap or in a covered container. Can I make this ahead of time?
Yes — bake the cake layers the day before and frost before serving. Can I double the recipe?
Yes — great for large parties, just use multiple pans. Do I have to use butter in the frosting?
Butter gives the best flavor, but margarine can be used in a pinch. Can kids help make this?
Definitely — let them stir, pour, or decorate! What’s the best way to decorate it?
Keep it classic with swirls, or go fancy with ganache drips, sprinkles, or berries. 🏁 Conclusion
This Homemade Chocolate Cake with Chocolate Frosting is the kind of dessert that turns ordinary days into celebrations. It’s rich, moist, and beautifully simple — the way chocolate cake was always meant to be. Whether for a birthday, potluck, or spontaneous chocolate craving, this cake never disappoints. Bake it once, and you’ll want to make it every weekend. 🍫🎂
Espresso Chocolate Cake: Add 1 tsp instant espresso powder for depth Salted Caramel Swirl: Drizzle caramel between the cake layers Berry Chocolate Cake: Add raspberry or cherry preserves inside the layers Nutty Chocolate Cake: Fold chopped pecans or walnuts into the batter Frosting Swap: Try whipped cream cheese or vanilla buttercream for a twist 🧊 Storage & Reheating
Room Temperature: Store in a covered container for up to 2 days Refrigerator: Keeps fresh for 5 days — bring to room temp before serving Freezer: Freeze unfrosted layers up to 3 months; thaw before frosting Reheat: Warm slices for 15 seconds in the microwave for gooey goodness ❓ 10 FAQs
Why add boiling water to chocolate cake?
It intensifies cocoa flavor and makes the cake super moist. Can I use Dutch-processed cocoa?
Yes — it will result in a deeper, richer flavor and darker color. What kind of milk is best?
Whole or 2% milk gives the richest texture, but plant-based milks work too. Can I make this as a sheet cake?
Absolutely — use a 9x13-inch pan and increase bake time by 5–10 minutes. How do I keep my cake moist?
Don’t overbake, and store with plastic wrap or in a covered container. Can I make this ahead of time?
Yes — bake the cake layers the day before and frost before serving. Can I double the recipe?
Yes — great for large parties, just use multiple pans. Do I have to use butter in the frosting?
Butter gives the best flavor, but margarine can be used in a pinch. Can kids help make this?
Definitely — let them stir, pour, or decorate! What’s the best way to decorate it?
Keep it classic with swirls, or go fancy with ganache drips, sprinkles, or berries. 🏁 Conclusion
This Homemade Chocolate Cake with Chocolate Frosting is the kind of dessert that turns ordinary days into celebrations. It’s rich, moist, and beautifully simple — the way chocolate cake was always meant to be. Whether for a birthday, potluck, or spontaneous chocolate craving, this cake never disappoints. Bake it once, and you’ll want to make it every weekend. 🍫🎂