Chocolate Cake With Milk Chocolate Frosting

Name: Chocolate Cake With Milk Chocolate Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ½ cup milk; 2 teaspoons vanilla extract

Highlighted under: Baking & Desserts

I absolutely adore this Chocolate Cake with Milk Chocolate Frosting! Baking this rich and decadent cake quickly became a beloved family tradition. Each layer is moist, chocolatey, and pairs beautifully with a creamy frosting that spreads like a dream. The key to achieving that perfect crumb is using high-quality cocoa powder and ensuring that all of your ingredients are at room temperature. This cake is a showstopper for any occasion, and I love how it always brings everyone together around the dessert table.

Created by

Diana Brooks

Last updated on 2026-01-24T11:40:23.339Z

When I first started experimenting with chocolate cakes, I was on a quest to find the perfect balance of flavors and textures. After several attempts and adjustments, I discovered that the secret lies in allowing the batter to rest for a few minutes before baking. This enhances the chocolate flavor and creates a lighter cake. Trust me, once you try this method, you won't bake your cake any other way!

This Chocolate Cake with Milk Chocolate Frosting is not just for birthdays; it has become my go-to dessert for every celebration. Each bite is a delightful experience, with the frosting adding an extra layer of sweetness. I love sharing this cake with my friends and family, and it’s always a hit!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

The Importance of Ingredient Quality

When it comes to making this Chocolate Cake, the quality of your cocoa powder can significantly impact the flavor. I recommend using Dutch-processed cocoa for a deeper, richer chocolate taste. The natural acidity of regular cocoa powder may alter the overall flavor profile, especially when paired with baking powder and soda. Having high-quality, fresh ingredients will also ensure your cake has a perfect rise and moisture, giving you that beloved texture.

Don’t underestimate room temperature ingredients! Ensuring that your eggs and milk are at room temperature will create a homogenous batter that incorporates air better. This helps your cake rise evenly during baking, leading to a uniform crumb structure. If you forget to take your eggs out early, placing them in warm water for a few minutes can help quickly bring them up to temperature.

Perfecting the Cake Technique

When mixing the wet ingredients with the dry, be mindful not to overmix the batter. While you want everything combined to avoid lumps, overmixing can lead to a denser cake. Aim for just enough mixing until you see no flour streaks. This allows your cake to maintain a light, airy texture that perfectly complements the creamy frosting.

For the boiling water addition, ensure it is truly boiling; this helps dissolve the cocoa and creates a silkier batter. Additionally, feel free to experiment with coffee instead of boiling water. It enhances the chocolate flavor remarkably without adding an overt coffee taste.

Ingredients

Gather the following ingredients to create this delightful chocolate cake:

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ cup milk
2 teaspoons vanilla extract

Once you have your ingredients, we can move on to the next steps!

Instructions

Follow these instructions to bake your perfect chocolate cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.

Combine Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.

Add Boiling Water

Stir in the boiling water carefully. The batter will be thin; this is normal.

Bake the Layers

Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then remove from the pans and let cool completely on a wire rack.

Prepare the Frosting

For the frosting, beat together the softened butter, powdered sugar, cocoa powder, milk, and vanilla extract until smooth and creamy.

Frost the Cake

Once the cakes are completely cool, spread frosting between the layers and on top of the cake.

Enjoy your delicious Chocolate Cake with Milk Chocolate Frosting!

Pro Tips

For an even richer flavor, consider adding a teaspoon of instant coffee to the boiling water when mixing the batter. It intensifies the chocolate taste beautifully.

Storage and Make-Ahead Tips

This Chocolate Cake can be made ahead of time; in fact, it's often better the next day after the flavors have melded together. Once cooled, wrap individual layers tightly in plastic wrap and store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the layers. Just make sure to wrap them well to prevent freezer burn. Thaw them overnight in the refrigerator before frosting and serving.

If you have excess frosting, it can also be stored in an airtight container in the refrigerator for up to a week. Before using, allow it to come to room temperature and re-beat it for a few seconds to restore its creamy consistency.

Serving Suggestions and Variations

For an added touch of flavor, consider pairing your Chocolate Cake with fresh raspberries or a scoop of vanilla ice cream. The tartness of the berries can beautifully balance the richness of the cake and frosting. You might also want to serve slices with a drizzle of homemade chocolate ganache for an indulgent finish.

If you’re looking for variations, try adding orange zest for a citrusy kick that pairs wonderfully with chocolate. Alternatively, you could add a layer of peanut butter frosting for a delicious twist. Whatever variation you choose, the cake's moistness and rich chocolate flavor will shine through.

Questions About Recipes

→ Can I use this recipe for cupcakes?

Yes! This recipe works great for cupcakes; just reduce the baking time to about 20 minutes.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze the cake?

Absolutely! You can freeze the unfrosted layers for up to 3 months. Just be sure to wrap them well.

→ What type of cocoa powder should I use?

Use unsweetened cocoa powder for the best flavor; Dutch-processed cocoa can also work well.