A delightful chocolate cake that brings back childhood memories with its rich flavor and creamy frosting.
Author:Jessica
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup unsalted butter, softened (for frosting)
3 ½ cups powdered sugar (for frosting)
½ cup unsweetened cocoa powder (for frosting)
1 teaspoon vanilla extract (for frosting)
¼ cup heavy cream (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
Stir in the boiling water until the batter is well combined; it will be thin.
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
Add the vanilla extract and heavy cream, then beat on high speed for 3 minutes until fluffy.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
Serve immediately or refrigerate for up to 3 days.
Notes
For a richer flavor, consider adding a teaspoon of espresso powder to the batter.
You can substitute half of the all-purpose flour with almond flour for a gluten-free version.