Heavenly Chocolate Cake
Indulge in the rich decadence of this **Heavenly Chocolate Cake**, a show-stopping dessert that's as easy to make as it is irresistible. Featuring a moist, tender crumb infused with deep cocoa flavor, this two-layer chocolate cake is paired with a luscious homemade chocolate buttercream frosting that melts in your mouth. The recipe calls for simple pantry staples like all-purpose flour, unsweetened cocoa powder, granulated sugar, and a touch of pure vanilla extract, making it both accessible and satisfying. A unique addition of boiling water creates an ultra-moist texture, while the creamy frosting, whipped to perfection, takes this cake to the next level. With just 20 minutes of prep and only 35 minutes of bake time, this classic dessert is perfect for birthdays, celebrations, or anytime your chocolate cravings strike. **Easy chocolate cake recipe**, **best homemade chocolate cake**, and **moist chocolate layer cake with buttercream frosting** are just a few ways to celebrate this must-try dessert!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter (for frosting)
- 0.75 cups unsweetened cocoa powder (for frosting)
- 3.5 cups powdered sugar (for frosting)
- 0.3 cups whole milk (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Alternatively, line them with parchment paper for easier release.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed using an electric mixer or whisk by hand until the batter is smooth and creamy.
Carefully stir in the boiling water. The batter will become thin, which is normal.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if necessary.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
To make the frosting, beat the unsalted butter in a large bowl until creamy. Gradually add the cocoa powder and mix until incorporated.
Add the powdered sugar and milk alternately to the butter mixture, beating on low speed after each addition. Continue until you achieve a smooth and spreadable consistency.
Stir in the vanilla extract to complete the frosting.
Once the cakes are completely cooled, place one layer on a serving plate and spread a thick layer of frosting on top.
Place the second cake layer on top and frost the top and sides evenly. Decorate as desired.
Serve the cake immediately or store it in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 414 mg | 18% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 71.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 330 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
