Classic Two-Layer Chocolate Cake
A simple yet delicious chocolate cake that features a moist crumb and classic cocoa frosting, perfect for any occasion.
Ingredients
For the cake
- 2 cups all purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder use a cocoa you prefer
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1/2 cup oil keeps the crumb soft
- 2 pieces eggs
- 2 tsp vanilla
- 1 cup boiling water helps the cake become moist
For the frosting
- 1/2 cup butter, softened should be at room temperature
- 1/2 cup cocoa powder
- 4 cups powdered sugar
- 1 tsp vanilla
- 1 pinch salt
- 6-8 Tbsp milk add gradually to reach desired consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two 9-inch round pans with parchment paper and spray with non-stick spray.
Mixing the Batter
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
- Add the milk, oil, eggs, and vanillla. Whisk until smooth and there are no visible flour pockets.
- Carefully stir in the boiling water until the batter is smooth and pourable.
Baking
- Divide the batter evenly between the two prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Let the cakes cool in the pans for 10 minutes, then invert onto cooling racks to cool completely.
Frosting and Assembly
- In a bowl, beat the softened butter, cocoa powder, powdered sugar, vanilla, and pinch of salt until smooth.
- Add milk gradually until the frosting is spreadable.
- Place one cake layer on a serving plate, spread about 1 cup of frosting over the top, add the second layer, and frost the top and sides.
Serving
- Serve immediately or let the cake sit overnight at room temperature for a moister crumb.
Notes
For best results, measure the batter carefully when dividing and let the cake cool completely before assembling. This cake can be frozen for longer storage.