Chocolate Cake with Chocolate Frosting

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: slices

Calories: 706kcal

Author: Becky Hardin

This is the BEST chocolate cake recipe EVER, topped off with light and creamy chocolate frosting. Make this homemade chocolate cake and icing from scratch for birthdays, holidays, or any time you need the perfect dessert!

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Equipment

Ingredients

For the Chocolate Cake

2 cups granulated sugar 400 grams
1¾ cup all-purpose flour 210 grams
¾ cup unsweetened cocoa powder 63 grams
1½ teaspoons baking powder 6 grams
1½ teaspoons baking soda 9 grams
2 teaspoons kosher salt 6 grams
2 large eggs 100 grams
1 cup buttermilk 227 grams
½ cup vegetable oil 100 grams
2 teaspoons pure vanilla extract 8 grams
1 cup boiling water or freshly brewed strong hot coffee 227 grams

For the Chocolate Frosting (makes 5 cups)

1½ cups granulated sugar 300 grams
¼ cup all-purpose flour 30 grams
3 tablespoons cornstarch 21 grams
1 teaspoon kosher salt
5 tablespoons Dutch-processed or regular cocoa powder 26 grams
1½ cups milk
1½ cups unsalted butter 339 grams, room temperature (3 sticks)
2 teaspoons pure vanilla extract 8 grams
3¾ ounces semisweet chocolate 106 grams, melted and cooled

Instructions

For the Chocolate Cake

Adjust oven rack to middle position and preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, stir the sugar, flour, cocoa, baking powder, baking soda, and salt together on low speed for 30 seconds.
2 cups granulated sugar, 1¾ cup all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 2 teaspoons kosher salt
Add the eggs, buttermilk, oil and vanilla; increase speed to medium and beat for 2 minutes.
2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons pure vanilla extract
Reduce speed to the lowest speed and slowly add the boiling water. Stir on low for 1 minute.
1 cup boiling water or freshly brewed strong hot coffee
Pour the batter evenly between the prepared cake pans and bake for 25-35 minutes (see notes for baking times for different sized cakes) or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan on a cooling rack, then remove from the pans. Return the cakes to the cooling rack to completely cool.
Frost the cakes with our Chocolate Frosting or your favorite frosting.

For the Chocolate Frosting

In a medium saucepan set over medium heat, whisk the sugar, flour, cornstarch, salt, and cocoa together.
1½ cups granulated sugar, ¼ cup all-purpose flour, 5 tablespoons Dutch-processed or regular cocoa powder, 3 tablespoons cornstarch, 1 teaspoon kosher salt
Slowly add the milk, while whisking briskly, and beat until smooth.
1½ cups milk
Cook, whisking constantly (and scraping the sides and corners of the pan) until mixture boils.
Reduce heat to medium-low, and continue cooking and whisking until mixture is very thick, about 4-8 minutes. Transfer the mixture to a wide bowl, and place plastic-wrap directly on the surface of the chocolate/milk mixture. Set aside to cool completely, about 2 hours.
Once the chocolate/milk mixture has cooled, fit a stand mixer with the paddle attachment and add the butter to mixing bowl.
1½ cups unsalted butter
Beat the butter on medium-high speed until lighter in color and fluffy, about 5 minutes.
Reduce speed to medium speed and add the cooled chocolate/milk mixture and vanilla. Beat together, scraping down the inside of the bowl as needed, until incorporated.
2 teaspoons pure vanilla extract
Increase the speed to medium-high and beat until frosting is light and fluffy, about 3-5 minutes, scraping down the sides as needed.
Add the melted (and cooled) chocolate, and beat until melted chocolate is incorporated, about 30 seconds.
3¾ ounces semisweet chocolate
Frost the cake with the completed chocolate frosting, cut into slices, and serve.

Video

Notes

Original recipe: Cake: Epicurious | Frosting: America’s Test Kitchen
Yield: One (3-layer) 8-inch cake, One 13x9-inch cake pan, One (12-cup) Bundt Cake, or 22-24 regular-size cupcakes

If baking a 9x13-inch cake, bake 30-40 minutes.
If baking a 12-cup Bundt Cake, bake 45-55 minutes.
If baking cupcakes, bake 18-25 minutes.
This icing is so good and perfectly complements the cake. It does take extra time (about 2½ hours to make) so plan ahead if using this frosting recipe. I always start the frosting first, then bake the cake. By the time the cake cools, the frosting is almost cool enough to finish.

Storage: Store chocolate cake with chocolate frosting in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition