Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 16 servings
This two-layer cake with a simple homemade chocolate frosting is incredibly easy to whip up. Moist, fudgy, dense, and tender. This is a straight-winner homemade chocolate cake that is perfect for every occasion!
INGREDIENTS
2 eggs
2 c. all-purpose flour
3/4 c. cocoa powder
2 c. sugar
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 c. milk
2 teaspoon vanilla
1 teaspoon salt
1 c. boiling water
1/2 c. oil
CHOCOLATE FROSTING:
4 c. powdered sugar
1/2 c. cocoa powder
1 teaspoon vanilla
1/2 c. butter, softened
6-8 tablespoons of milk
1 pinch salt
HOW TO MAKE HOMEMADE CHOCOLATE CAKE
Step 1: Using the parchment paper, line two 9-inch round pans, and grease with non-stick spray. Prepare the oven. Preheat it to 350 degrees.
Step 2: In a large mixing bowl, place the flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well until combined. Next, stir in the milk, oil, eggs, and vanilla until you have a smooth mixture. Then, whisk in the boiling water until smooth.
Step 3: Between the prepared pans, evenly divide the batter. Place in the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and allow the cake to cool in the pans for about 10 minutes before inverting them onto cooling racks.
Step 4: On a cake stand or serving tray, place one cake. On top, spread around 1 c. of frosting. Then, top with the other cake and frost the sides and tops of the cakes.
Step 5: Serve the chocolate cake right away or cover and allow it to sit overnight.
Note:
To make the frosting, beat all chocolate frosting ingredients in a bowl until smooth. Feel free to add more milk until you get your desired spreadable consistency.
NUTRITION FACTS:
YIELD: 16 SERVING SIZE: 1
Amount Per Serving: Calories: 442 | Total Fat: 15g | Saturated Fat: 5g | Trans Fat: 0g | Unsaturated Fat: 9g | Cholesterol: 43mg | Sodium: 421mg | Carbohydrates: 71g | Net Carbohydrates: 0g | Fiber: 2g | Sugar: 52g | Sugar Alcohols: 0g | Protein: 6g
Ingredients
- 2 eggs
- 2 c. all-purpose flour
- 3/4 c. cocoa powder
- 2 c. sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1 c. milk
- 2 teaspoon vanilla
- 1 teaspoon salt
- 1 c. boiling water
- 1/2 c. oil
- CHOCOLATE FROSTING:
- 4 c. powdered sugar
- 1/2 c. cocoa powder
- 1 teaspoon vanilla
- 1/2 c. butter, softened
- 6-8 tablespoons of milk
- 1 pinch salt
Instructions
Step 1: Using the parchment paper, line two 9-inch round pans, and grease with non-stick spray. Prepare the oven. Preheat it to 350 degrees.
Step 2: In a large mixing bowl, place the flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well until combined. Next, stir in the milk, oil, eggs, and vanilla until you have a smooth mixture. Then, whisk in the boiling water until smooth.
Step 3: Between the prepared pans, evenly divide the batter. Place in the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and allow the cake to cool in the pans for about 10 minutes before inverting them onto cooling racks.
Step 4: On a cake stand or serving tray, place one cake. On top, spread around 1 c. of frosting. Then, top with the other cake and frost the sides and tops of the cakes.
Step 5: Serve the chocolate cake right away or cover and allow it to sit overnight.
Notes
To make the frosting, beat all chocolate frosting ingredients in a bowl until smooth. Feel free to add more milk until you get your desired spreadable consistency.
