Description
This classic chocolate cake recipe delivers a rich, moist, and deeply chocolatey dessert perfect for any occasion. Featuring a tender cocoa-infused sponge, light and fluffy cream filling, and a silky chocolate buttercream frosting, this cake is a timeless favorite that’s sure to impress.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Cream Filling:
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 3-4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons milk
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, unsweetened cocoa powder, and granulated sugar ensuring the mixture is well combined and free of lumps.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Use a mixer on medium speed to blend all ingredients until the batter is smooth and consistent.
- Add Boiling Water: Slowly pour in the boiling water while mixing continuously. The batter will be thin, which is normal and helps achieve a moist cake.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean without wet crumbs.
- Cool the Cakes: Remove cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely for easier frosting application.
- Prepare the Cream Filling: In a clean mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract together with an electric mixer until stiff peaks form, creating a light and fluffy filling.
- Make the Chocolate Frosting: In a medium bowl, beat together the softened unsalted butter and cocoa powder until smooth. Gradually add powdered sugar and vanilla extract, mixing well. Add 2 tablespoons of milk and continue to beat, adding more milk as needed to reach the desired creamy consistency.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread the prepared cream filling evenly over the top layer, ensuring complete coverage.
- Stack Layers: Place the second cake layer on top of the cream filling and press lightly to secure.
- Frost the Cake: Using a spatula, coat the top and sides of the assembled cake with the chocolate frosting. Decorate with extra frosting or chocolate shavings if desired.
Notes
- Make sure all ingredients are at room temperature before mixing for best results.
- If you don’t have two 9-inch pans, bake in batches and adjust baking time accordingly.
- The batter will be thin after adding boiling water—this is normal and creates moisture in the cake.
- For a richer chocolate flavor, consider using Dutch-process cocoa powder instead of natural cocoa powder.
- Refrigerate the cake if not serving within a few hours to keep the cream filling fresh.
- Variations: add espresso powder to the batter to enhance chocolate flavor.
