Easy Chocolate Cake Recipe

4.97 from 276 votes

Easy Chocolate Cake Recipe

Our deliciously easy chocolate cake recipe topped with homemade chocolate frosting is a no-fuss family favorite for good reason!

Prep Time10

Cook Time30

Cooling Time10

Total Time50

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

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

Chocolate Frosting

½ cup butter, softened
½ cup cocoa powder
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 pinch salt
6-8 tablespoons half and half

Instructions

Preheat oven to 350°F. Line two 9-inch round pans with parchment paper and spray with non-stick spray.
Whisk the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
Whisk in the milk, oil, eggs, and vanilla till smooth. Stir in the boiling water, mixing until smooth.
Divide the batter evenly between the two pans. Bake at 350°F for 30-35 minutes or till a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pans, then invert onto cooling racks. Cool completely.

Frosting

Beat all ingredients in a bowl until smooth, adding enough half and half to get a spreadable consistency.
Place one cake on a cake stand or serving tray. Spread about one cup of frosting on the top. Place the other cake on top. Frost the sides and top of the cake with the remaining frosting.
Serve immediately or cover and let sit overnight.

Video

Notes

Recipe Tips.

Add a thin layer of frosting to coat the crumbs. Let it set, and then add a thicker layer of frosting without worrying that the crumbs will get caught up in it.
We use all-purpose flour, however, cake flour can be used instead and helps produce a silkier crumb.
We prefer to line the cake pans with parchment paper, but you can grease and flour the cake pans instead.
Bake in a 9x13 pan for about 30-35 minutes, or make cupcakes and bake for 17-19 minutes.

Store frosted cake. Cover and store the cake on the counter for 4-5 days. Once cut, press a piece of plastic wrap directly onto the exposed cake, or cover it with more frosting to prevent drying out. Store for 3-4 days at room temperature.

Freeze frosted cake. Place the frosted cake in the freezer for 4-5 hours, or until the frosting is solid. Wrap it tightly with plastic wrap and then again with aluminum foil for 4-6 weeks. Unwrap the plastic wrap, recover it lightly with the foil, and allow the cake to thaw.

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