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Homemade Chocolate Cake

Homemade Chocolate Cake

Moist and fudgy two layer chocolate cake with homemade chocolate frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Dessert: Cakes and Cupcakes
Cuisine American
Servings 16 Servings
Calories 421 kcal

Equipment

  • Cuisinart Hand Mixer
  • Stainless Steel Wire Whisk Set, Dishwasher Safe, 3 Piece
  • Chicago Professional Non-Stick Round Cake Pan, 9-Inch

Ingredients
  

Cake

  • 2 cups all purpose flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup milk

  • ½ cup oil
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup boiling water

Chocolate Frosting

  • ½ cup butter softened
  • ½ cup cocoa powder
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 pinch salt
  • 6-8 Tbsp milk

Instructions
 

  • Line two 9" round pans with parchment paper and spray with non-stick spray. Preheat oven to 350°.
  • Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
  • Whisk in the milk, oil, eggs, and vanilla till smooth. Stir in the boiling water, mixing till smooth.
  • Divide batter evenly between the two pans. Bake at 350° for 30-35 minutes or till toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then invert onto cooling racks.
  • Cool completely. (I wrap each cake in plastic wrap and freeze.) Place one cake on a cake stand or serving tray. Spread about a cup of frosting on the top. Place the other cake on top. Frost sides and top of the cake. Serve immediately or cover and let sit overnight.
  • For frosting, beat all ingredients in a bowl till smooth, adding enough milk to get a spreadable consistency.