Few desserts hold the same universal appeal as a perfectly made chocolate cake. With its rich flavor, soft crumb, and decadent frosting, this chocolate cake is the ultimate indulgence—ideal for birthdays, holidays, or any time you crave a slice of comfort. This recipe delivers an incredibly moist and chocolatey cake, paired with a smooth and fluffy chocolate buttercream frosting that melts in your mouth.
Whether you’re a seasoned baker or just starting out, this foolproof recipe ensures professional-level results right from your home kitchen.
Ingredients
For the Chocolate Cake
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 cups white granulated sugar
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
For the Chocolate Buttercream Frosting
- 4 oz (120g or ½ cup) unsalted butter
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon pure vanilla extract
Step-by-Step Preparation
Prepping the Oven and Pans
Begin by preheating your oven to 350°F (180°C) for a standard oven or 320°F (160°C) for fan-assisted convection ovens. This temperature ensures the cake bakes evenly without drying out.
Lightly grease two 9-inch (22 cm) round cake pans with butter. To prevent sticking and ensure easy removal, line the base of each pan with parchment paper.
Mixing the Dry Ingredients
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Sifting is an important step—it removes lumps and incorporates air, making your cake lighter and fluffier.
Add the granulated sugar to the bowl and whisk everything together until well combined. Sugar not only sweetens the cake but also contributes to its moist texture.
Adding the Wet Ingredients
Pour the milk, vegetable oil, and vanilla extract into the dry mixture. These ingredients work together to create a tender crumb and rich flavor. Mix everything with a whisk or hand mixer until you get a smooth, lump-free batter. This should take about 30 seconds.
The batter will be thick at this point, which is exactly what you want before the next critical step.
Incorporating Boiling Water
Carefully add 1 cup of boiling water to the batter. This will thin the mixture considerably, which is normal. Boiling water serves to “bloom” the cocoa powder, enhancing its rich flavor and creating a moist texture in the finished cake.
Mix until the batter is fully incorporated. It will appear runny, but don’t worry—this is key to the cake’s signature softness.
Baking the Cake
Divide the batter evenly between the two prepared pans. Tap each pan gently on the counter to remove air bubbles and level the surface.
Place the pans in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking, as this can dry out the cake.
Once baked, allow the cakes to rest in the pans for 10 minutes before turning them out onto a wire rack. Let the cakes cool completely before frosting.
Making the Chocolate Buttercream Frosting
Melting and Mixing the Base
Melt the butter in a saucepan or in the microwave. Once melted, whisk in the cocoa powder until the mixture is smooth and glossy.
This rich cocoa-butter blend forms the flavorful base of the frosting and gives it a deep, authentic chocolate taste.
Whipping the Frosting
In a large mixing bowl, begin beating in the powdered sugar and milk alternately into the cocoa mixture. Use a hand mixer or stand mixer for ease and better consistency.
Add a little sugar, then a splash of milk, and repeat until everything is combined. This method ensures the frosting is lump-free and achieves the perfect spreadable texture.
Stir in the vanilla extract last, and beat the frosting for another minute or two until it’s light and fluffy.
If your frosting is too thick, add a small splash of milk. If too thin, sift in a bit more powdered sugar.
Assembling the Cake
Layering and Crumb Coating
Once your cakes are completely cool, level them with a serrated knife if necessary. Place one cake layer on your serving plate and spread a thick, even layer of frosting across the top.
Add the second cake layer on top, aligning it carefully. Apply a crumb coat—a thin layer of frosting that traps crumbs and smooths the surface. Chill the cake for 10–15 minutes to set this layer.
Final Frosting and Decoration
After chilling, apply the final layer of frosting to the top and sides of the cake. Use a spatula to create swirls, or smooth the frosting for a cleaner look.
You can leave it simple or decorate with chocolate curls, shavings, sprinkles, or fresh berries for an elegant touch.
Tips for Perfect Chocolate Cake
- Use room temperature ingredients for smoother mixing and better texture.
- Boiling water is non-negotiable—it enhances the cocoa flavor and guarantees a moist cake.
- Don’t overmix once the boiling water is added—just combine until smooth.
- Cool completely before frosting to avoid melting the buttercream.
- Use high-quality cocoa powder for the best flavor—Dutch-process or natural both work well.
Serving Suggestions
- Slice and serve with a scoop of vanilla or coffee ice cream.
- Add a dollop of whipped cream for a lighter finish.
- Pair with coffee or a glass of red wine for a grown-up dessert moment.
This cake also makes an excellent base for birthday or celebration cakes—layer with fresh fruit, ganache, or even a flavored mousse.
Storage and Make-Ahead
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for 5–6 days. Bring to room temp before serving.
- Freezer: Freeze cake layers (unfrosted) or the whole frosted cake wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge.
Frequently Asked Questions
Why is boiling water used in chocolate cake?
Boiling water activates and dissolves the cocoa powder, releasing deep chocolate flavors and creating a moist, tender crumb.
Can I make cupcakes with this recipe?
Yes. Simply fill cupcake liners 2/3 full and bake at 350°F (180°C) for 18–22 minutes.
Can I use buttermilk instead of milk?
Absolutely. Buttermilk adds a slight tang and enhances tenderness.
Is the frosting pipeable?
Yes, the chocolate buttercream can be piped. If it’s too soft, refrigerate for 10–15 minutes before using.
What if I only have one cake pan?
Bake one layer at a time, letting the remaining batter rest at room temperature. Do not refrigerate uncooked batter.
Final Thoughts
This classic chocolate cake with buttercream frosting is everything a homemade dessert should be: rich, moist, and comforting with a luxurious finish. It’s a timeless recipe that you’ll return to again and again, whether you’re baking for a birthday, a special occasion, or just because.
From the tender crumb to the dreamy frosting, every bite feels like a celebration. The best part? It’s made with everyday pantry ingredients and easy-to-follow steps, proving that anyone can create bakery-worthy results at home.