Description
This incredible chocolate cake recipe is just as easy to make as a boxed cake mix. It’s crazy moist and super delicious. The luscious chocolate frosting is silky-smooth and creamy.
Ingredients
Chocolate cake
- 1 3/4 cups (228g) all purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (85g) natural unsweetened cocoa powder, sifted
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
Chocolate buttercream
- 1 cup (227g) unsalted butter, room temperature
- 4 cups (500g) powdered sugar
- 4–6 tbsp milk or cream
- 1/2 cup (57g) natural unsweetened cocoa powder, sifted
- 1 tsp vanilla extract
- sprinkles (optional)
Instructions
- Preheat oven to 350F and grease a 9×13″ baking pan with non-stick baking spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a medium bowl, whisk together the milk, vegetable oil, vanilla and eggs.
- Add the wet ingredients to the dry ingredients and mix until combined with a rubber spatula.
- Add in the hot water and whisk until smooth.
- Pour into the prepared baking pan and bake for 30-32 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool completely before frosting.
To prepare the buttercream:
- Using a handheld or stand mixer, beat the butter for 1 minute until creamy. Mix in 1 cup of powder sugar and with 1 tbsp of milk/cream at a time, mixing well in between.
- Mix in the cocoa powder and vanilla until smooth. Add more milk/cream if necessary for a spreadable consistency.
Notes
Leftovers can be stored tightly covered or placed in an airtight container for up to 3 days at room temperature or for up to a week in the fridge.
Unfrosted cake can be stored in the freezer for up to a month. Once the cake is completely cooled, tightly cover in a double layer of saran wrap and a layer of foil. Date and place in freezer. When preparing to serve, thaw the cake at room temperature for about 4 hours or overnight in the fridge, and prepare the frosting as instructed.
For two 8″ round pans, bake for 30–35 minutes.
For two 9″ round pans, bake for 25–30 minutes.
For cupcakes (makes 24), bake for 15-20 minutes.
For a bundt pan, bake for 40-45 minutes.