HOMEMADE CHOCOLATE CAKE WITH CHOCOLATE FROSTING
Homemade Chocolate Cake – a two layer moist chocolate cake made from scratch, slathered with homemade chocolate frosting. A perfect cake recipe for any occasion!
Baking is one of my favorite things to do, so you will find a great variety of made from scratch cake recipes on my site. Have you tried my White Chocolate Raspberry Bundt Cake or my Butterfinger Poke Cake yet?
INGREDIENTS
2 cups all purpose flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup oil
2 eggs
2 tsp vanilla
1 cup boiling water
CHOCOLATE FROSTING
1/2 cup butter softened
1/2 cup cocoa powder
4 cups powdered sugar
1 tsp vanilla
1 pinch salt
6-8 Tbsp milk
INSTRUCTIONS
Line two 9" round pans with parchment paper and spray with non-stick spray. Preheat oven to 350°.
Whisk together 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 till smooth.
Divide batter evenly between the two pans. Bake at 350° for 30-35 minutes or till toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then invert onto cooling racks.
Cool completely. (I wrap each cake in plastic wrap and freeze.) Place one cake on a cake stand or serving tray. Spread about a cup of frosting on the top. Place the other cake on top. Frost sides and top of the cake. Serve immediately or cover and let sit overnight.
For frosting, beat all ingredients in a bowl till smooth, adding enough milk to get a spreadable consistency.
Baking is one of my favorite things to do, so you will find a great variety of made from scratch cake recipes on my site. Have you tried my White Chocolate Raspberry Bundt Cake or my Butterfinger Poke Cake yet?
INGREDIENTS
2 cups all purpose flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup oil
2 eggs
2 tsp vanilla
1 cup boiling water
CHOCOLATE FROSTING
1/2 cup butter softened
1/2 cup cocoa powder
4 cups powdered sugar
1 tsp vanilla
1 pinch salt
6-8 Tbsp milk
INSTRUCTIONS
Line two 9" round pans with parchment paper and spray with non-stick spray. Preheat oven to 350°.
Whisk together 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 till smooth.
Divide batter evenly between the two pans. Bake at 350° for 30-35 minutes or till toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then invert onto cooling racks.
Cool completely. (I wrap each cake in plastic wrap and freeze.) Place one cake on a cake stand or serving tray. Spread about a cup of frosting on the top. Place the other cake on top. Frost sides and top of the cake. Serve immediately or cover and let sit overnight.
For frosting, beat all ingredients in a bowl till smooth, adding enough milk to get a spreadable consistency.
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