Old Fashioned Chocolate Cake
Indulge in the rich, nostalgic flavors of this Old Fashioned Chocolate Cake, a timeless dessert that’s perfect for any occasion. This recipe combines tender layers of moist chocolate cake with a velvety cocoa frosting, made from simple pantry staples like all-purpose flour, cocoa powder, and granulated sugar. The boiling water in the batter is the secret to its ultra-moist texture, while the creamy homemade frosting, whipped to perfection, adds a decadent finish. Ready in under an hour and serving up to 12, this classic chocolate cake is ideal for birthdays, celebrations, or just satisfying your sweet tooth. Whether it’s served with a glass of cold milk or a dollop of whipped cream, this chocolate cake is comfort baking at its finest.
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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 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar (for frosting)
- 0.75 cups unsweetened cocoa powder (for frosting)
- 0.25 cup whole milk (for frosting)
- 1.5 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, whisk together the flour, granulated 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 and beat on medium speed until the batter is smooth, about 2 minutes.
Carefully stir in the boiling water. The batter will be thin, but this ensures a moist cake.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat the butter until creamy.
Sift together the powdered sugar and cocoa powder, then gradually add this mixture to the butter, beating on low speed to incorporate.
Add the milk and vanilla extract to the frosting mixture, then increase the speed to medium-high and beat until the frosting is fluffy and spreadable.
Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
Place the second cake layer on top and spread frosting over the top and sides of the cake until fully covered.
Slice and serve! Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 66.3 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 329 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.
