Indulge in an Amazing Moist Two Layer Chocolate Cake featuring a richly flavored cocoa batter and creamy homemade chocolate frosting. This delectable creation boasts a soft, airy crumb complemented by a luxuriously smooth topping that elevates every bite. Perfect for celebrations and cozy moments, this cake promises pure decadent delight.

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I recently perfected my Homemade Chocolate Cake With Chocolate Frosting recipe and I gotta say it became one of my favorites real quick. I mixed 2 cups all-purpose flour with granulated sugar, unsweetened cocoa powder and added eggs, whole milk, vegetable oil and a touch of vanilla extract to create a super moist and flavorful base.

Then I whipped up a homemade chocolate frosting with unsalted butter, extra cocoa powder, powdered sugar, heavy cream and vanilla extract that really brings the cake to life. I also used boiling water in the batter to intensify that chocolate flavor which you really need to try.

Its a perfect cake recipe for birthdays or just indulging in an amazing treat that satisfies your chocolate cravings. Some of these homemade cake recipes may have a different nutritional value than store-bought ones but the taste is unbeatable.

I hope you enjoy making this amazing moist two layer chocolate cake as much as I do.

Why I Like this Recipe

I love this recipe because it gives me the most amazingly moist cake ever, thanks to that trick of stirring in boiling water – it really brings out the rich chocolate flavor. I also enjoy how simple it is; even though there are lots of ingredients, the steps are straightforward and it doesn’t feel super intimidating to make. The homemade chocolate frosting is a game changer for me – it tastes so fresh and creamy, and it adds that extra layer of decadence to each bite. Plus, I appreciate that the recipe uses common pantry staples while still creating a dessert that feels fancy and perfect for sharing with friends and family.

Ingredients

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All-purpose flour gives bread-like structure, providing carbohydrates and a little natural fiber but not super healthy.
Granulated sugar adds blissful sweetness, being pure carbohydrate with little nutritional benefit.
Unsweetened cocoa powder brings a rich chocolate flavor and contains antioxidants plus fiber although bitter.
Eggs helps bind batter and adds protein and healthy fats.
They are essential for structure.
Unsalted butter in frosting gives a smooth texture and subtle creamy richness.
Powdered sugar thickens frosting acting as a vital agent to sweeten the batter.
Heavy cream thickens frosting and adds creaminess with fat that gives rich texture.

Ingredient Quantities

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1/2 cup unsalted butter, softened (for frosting)

2/3 cup unsweetened cocoa powder (for frosting)

3 cups powdered sugar (for frosting)

1/3 cup heavy cream (for frosting)

1 teaspoon vanilla extract (for frosting)

A pinch of salt (for frosting)

How to Make this

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1. Preheat your oven to 350°F and grease two 9-inch round cake pans with butter or nonstick spray.

2. In a large bowl, mix together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon salt.

3. Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients. Stir well until the mixture is mostly smooth.

4. Carefully stir in 1 cup boiling water. The batter will be very thin but thats exactly what you want for a moist cake.

5. Pour the batter evenly into your two prepared pans and give them a little tap on the counter to remove any big air bubbles.

6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Don’t overbake or your cake might turn out dry.

7. Let the cakes cool in the pans for about 10 minutes, then remove them onto a wire rack to cool completely before frosting.

8. For the frosting, beat 1/2 cup unsalted butter (softened) in a bowl until creamy.

9. Mix in 2/3 cup unsweetened cocoa powder and gradually add 3 cups powdered sugar while stirring continuously.

10. Finally, add 1/3 cup heavy cream, 1 teaspoon vanilla extract, and a pinch of salt to the frosting. Beat until the frosting is light and fluffy, then spread it over one cake layer, top with the second, and finish frosting the top and sides evenly. Enjoy!

Equipment Needed

1. Preheated oven (set to 350°F)
2. Two 9-inch round cake pans (for baking the cake layers)
3. Large mixing bowl (for combining the dry ingredients and then the wet ingredients)
4. Measuring cups and spoons (for proper ingredient amounts)
5. Kettle or a small pot (to boil water for the recipe)
6. Hand mixer or electric mixer (for beating the butter and mixing frosting components)
7. Spatula (for stirring the batter and frosting)
8. Toothpick (to test if the cake is done)
9. Wire cooling rack (to cool the cakes evenly after baking)

FAQ

Q: How long does this cake take to bake?

A: The cake usually bakes in a preheated 350°F oven for about 30 to 35 minutes. Make sure to check it by inserting a toothpick in the center, if it comes out clean then its done.

Q: Can I prepare the batter ahead of time?

A: Yes, you can mix the dry ingredients ahead and even the batter a few hours early. But its best to add the boiling water right before baking so the cake turns out moist and fudgy.

Q: Do I really have to use boiling water?

A: Boiling water is important because it helps bloom the cocoa which improves the flavor of the cake alot. If you use warm water, you might not get that deep chocolatey flavour.

Q: How do I make the frosting smooth if its too thick?

A: If your chocolate frosting is too thick, add a little heavy cream a teaspoon at a time until its smooth. You can also beat it longer to help incorporate air into it.

Q: Can I freeze the cake?

A: Sure, you can freeze both the cake and the frosted cake in an airtight container. Just defrost it in the fridge overnight for best results.

Homemade Chocolate Cake With Chocolate Frosting Recipe Substitutions and Variations

If you dont have whole milk you can substitute with almond milk or soy milk which works fine in a cake
If you are out of vegetable oil try using melted coconut oil but be aware it might add a slight coconut flavour
If you dont have unsweetened cocoa powder for the frosting you can use extra of the cake cocoa powder but decrease a bit of powdered sugar to balance out the taste
If heavy cream is not available you can mix whole milk with a tablespoon of melted butter per cup of milk to mimic the creaminess

Pro Tips

1. Sift your dry ingredients before mixing. I’ve found this really helps to keep things smooth and free of lumps, which is super important if you want a light cake texture.
2. Make sure the eggs and milk are at room temperature. This lets them mix together easier and stops the batter from turning out lumpy or uneven.
3. When you mix in the boiling water, do it slowly and gently. It might seem odd since the batter gets pretty thin, but that careful stir helps keep the moistness in and gives the cake a better rise.
4. Keep a close eye on your baking time. Every oven runs a little different so check a few minutes before the suggested time with a toothpick to avoid overbaking and drying out your cake.